Weekly School Nutrition Newsletter


Dear Food Service Contact,

This email provides news for schools concerning the Child Nutrition Programs from the USDA and the Indiana Department of Education (IDOE). If you are the food service contact for your school or corporation, it is your responsibility to relay important information provided to you about the Child Nutrition Programs to other staff members.

Correction: Adult Meal Pricing

  • Last week, there was an error in the formula for the non-pricing or CEP breakfast adult meal pricing.
  • It should have read as followed:
    • If non-pricing or CEP for Breakfast: Use the free reimbursement that the school receives.
    • For example: $1.79 = $1.80 reasonable selling price for adult breakfast.
  • For more assistance, check out the Adult Meal Prices handout here.
  • Questions? Contact the Finance Team at SCNFinance@doe.in.gov.

Don't Forget! Upcoming Indiana School Nutrition Association (ISNA) Events

ISNA Leadership Academy for Managers

  • Registration for the ISNA Leadership Academy for Managers is open!
  • Leadership Academy will be offered this month with two comprehensive courses.
  • Beginner Level: Participants will be provided essential training on the basics of school nutrition programs, meal planning, resource management, and general food service operations.
  • Advanced Level: Participants will be provided essential training on communications, ethics and decision making, team-building, and staff development.
  • Participants are able to register for both levels at a discounted rate!
    • You must select "Both Classes" under the Registration Option when registering online if you are signing up for both levels and want the discounted rate.
  • Click here for more information and to register.
  • Questions? Contact Sheri Shipp at sheri@indianasna.org

ISNA and IDOE School Nutrition Certificate Program Courses for Food Service Directors

  • Don't forget! Another set of courses for the ISNA and IDOE School Nutrition Certificate Program will be occurring on Tuesday, June 11 and Wednesday, June 12
    • The courses will be held during a two-day event covering:
      • Financial Planning and Strategy
      • Human Resources Management Policies and Procedures
      • Program Management Accountability
      • Visionary Leadership
  • Click here for more information on the certificate program. 
  • Click here to register and review the learning objectives for each course.
  • Questions? Contact Sheri Shipp at sheri@indianasna.org

Use of Salt in School Breakfast and National School Lunch Programs

  • Lately, field specialists have been hearing from cooks and menu planners that salt is not allowed to be used in meal components, especially with vegetables.
  • Schools are allowed to utilize salt and other flavorful seasonings in reimbursable meals over the course of the week, as long as, the menu items do not exceed the sodium guidelines set within sodium target one.
  • Keep in mind, the nutrients of reimbursable meals, including calories, saturated fat, and sodium, are averaged over the period of one week. This means the menu is not out of compliance if one or two meal's sodium amount exceed the target, as long as other meals served during the week are under or meeting the target.
  • Summer is a great time to experiment with recipes and flavors! Need some ideas? Visit IDOE’s Culinary Manual for new recipes to test out for the next school year.
  • It is always important to remember that if something doesn’t taste good to the staff, then it also won’t go over well with the students. Staff should be encouraged to taste the food as they are preparing it, to ensure that flavors, textures, and temperatures are acceptable. 
  • Questions? Contact your Field Specialist.  

Train-the-Trainer Event

  • The Institute of Child Nutrition (ICN) is hosting a Midwest Region Food Safety Train-the-Trainer Event
  • This event will take place in Traverse City, MI September 18 and 19.
  • District directors and/or district trainers will receive materials and information to help implement training in their home districts.
  • Participant travel expenses will be reimbursed according to ICN’s Participant Travel Policies and Procedures.  
  • Space is limited to 20 participants and registration will be accepted first come, first served.
  • Click here for more information and to register.  

Spring Issue of Nutrition Newsletter

  • The spring issue of the Indiana Nutrition Newsletter is now available!
  • Learn about how certain menu changes are benefiting a school meal program, universal breakfast implementation at a school district, and how one school is kicking off their school garden. 
  • Click here to access the newsletter.

Miss a Weekly School Nutrition Newsletter? Click here to access previous newsletters!

Was the newsletter forwarded to you? Want to add other employees to receive the newsletter? Click here to be added to the contact list.

Please do not reply directly to this email. If you have any questions or concerns regarding this email, please contact Allie Caito-Sipe at acaito@doe.in.gov, call (317) 232-0849, or toll-free at 1-800-537-1142 ext. 20849, or contact Ashley Heller at aheller@doe.in.gov, call (317) 232-0544, or toll-free at 1-800-537-1142 ext. 20544.