**DEC**
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				**MAY**31**2000**
               2003
				2004**6 captures**
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# USDA'S TEAM NUTRITION

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As part of the School Meals Initiative for Healthy Children, USDA has made a
   commitment to help state and local school food service programs meet the
   Dietary Guidelines for Americans.  A key component of this assistance is the
   "Training Plan for Healthy School Meals."  The mission of the plan is:



To ensure that school nutrition and food service personnel have the education,
   motivation, training, and skills necessary to provide healthy meals that appeal
   to the children served and meet the USDA nutrition requirements.  These
   personnel will also have a clear vision of their role in the school community
   and as an integral team member of comprehensive school health programs.



The USDA Food and Nutrition Service, in consultation with key food service
   professionals and national organizations, has developed guidelines for training
   food service professionals to achieve healthy school meals.  These guidelines
   offer recommended topic areas and content for training local level food service
   personnel.



















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Dietary Guidelines for Americans; RDA'S; USDA Nutrition Requirements; Energy allowances for
   children; Holistic approach to nutritional requirements; Use of the Food Guide Pyramid; Current issues
   in nutritional needs of children; Obtaining nutrient information for food products; Nutrition
   management for children with special needs.







Factors to consider when selecting NuMenus, Assisted NuMenus, the Food Based System, or
   alterative approaches for planning reimbursable meals; Menu planning principles; Description of
   requirements for NuMenus, the Food Based System, or alterative approaches for planning
   reimbursable meals; Involving customers in menu planning; Incorporating cultural, ethnic, and
   regional preferences; Importance of taste and appeal to students; Effective use of commodities;
   Procedures for obtaining nutrient analysis of menus, including managing a nutrient database;
   Selecting nutrient analysis software; and Evaluating results of a nutrient analysis.









Developing bid procedures; Product specifications; How to ask for, interpret, and evaluate
   nutrient information; Receiving and storage procedures; Purchasing new products; Methods to
   control costs; Evaluating products, including taste-testing procedures and student involvement;
   Alternative methods of purchasing.







Budget considerations when implementing change; Using computers as a management tool; Key
   financial controls used in menu planning, food procurement, production, service, delivery, and
   inventory management; Budgeting; Use of spreadsheets and other software programs for financial
   management.







Marketing child nutrition programs as integral part of education and comprehensive school health
   programs; Marketing healthy food choices to students, parents and the school community;
   Promotional events such as celebrating ethnic cuisine; Menu variety; Importance of adapting menus
   to regional, cultural, and ethnic preferences; Involving students in the marketing process; Evaluation
   of marketing strategies.







Importance of standardized recipes and adjusting recipes; Use of production records; Production
   techniques to produce nutritious meals that appeal/taste good to students; Food delivery systems;
   On-site vs. centralized food production.







Selection and training of personnel; Team building; Skills for implementing and evaluating change;
   Coaching and training techniques; Time management; Communication; Teaching and evaluating
   employees; Customer service skills; Creativity in managing programs; Assessing program
   quality/effectiveness; Continuous improvement principles; Measuring customer satisfaction;
   Improving customer service; Self-assessment techniques and resources; Using and assessing program
   quality standards; Managing sale of a la carte foods on school campus.







Selection and use of equipment for flexibility, long-term use, and production of healthy school
   meals; Factors to consider in facility design.



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