Weight vs. Volume
School nutrition staff must be aware of how components and items credit toward the meal pattern. Fruit, vegetable, and milk components are measured in volume, and meat/meat alternates and grains are measured in weight and credited by ounce equivalents. For example, when measuring shredded cheese, the item should be measured by weight for the correct creditable portion size. One quarter cup (2 oz. by volume) of shredded cheese may not equal a 2 oz. equivalent portion by weight.
Need a refresher? Review the Weight vs. Volume course on Moodle.
Nominations for the School Food Service Employee of the Year Due Wednesday, March 8
Help IDOE recognize school food service employees who contribute significantly to the health and learning capabilities of students by nominating them for the IDOE 2023 School Food Service Employee of the Year Award. This award was created to recognize the outstanding achievements of school food service employees who excel in the areas of customer service, attitude, professionalism, and teamwork.
Submit your nomination by Wednesday, March 8. Questions? Contact Suzette Hartman.
Child Nutrition Programs: Revisions to Meal Patterns Open for Comment
Based on the latest nutrition science and extensive feedback from school meals partners, USDA’s Food and Nutrition Service (FNS) is proposing updates to the school nutrition standards in a few key areas to give children the right balance of nutrients for healthy and appealing meals. The proposed updates reflect the goals of the most recent Dietary Guidelines, as required by law, and build in time for planning and implementation to ensure the school meals community and the children they serve are set up for success.
Child Nutrition Programs: Revisions to Meal Patterns Consistent with the 2020 Dietary Guidelines for Americans is open for comment until Monday, April 10. Comments may be submitted in writing by one of the following methods:
- Online (preferred) - Visit https://www.regulations.gov, and follow the online instructions for submitting comments.
- Mail - Send comments to:
School Meals Policy Division, Food and Nutrition Service
P.O. Box 9233
Reston, Virginia, 20195
All written comments submitted in response to this proposed rule will be included in the record and will be made available to the public at https://www.regulations.gov. Please be advised that the substance of the comments and the identity of the individuals or entities submitting the comments will be subject to public disclosure.
FNS is hosting a webinar for schools focused on the proposed rule. The webinar Revisions to Meal Patterns Consistent with the 2020 Dietary Guidelines for Americans will be held on Tuesday, February 21, at 2 p.m. ET. Click here to register.
IDOE Encourages Participation in Summer Meals Program
In January, IDOE issued a news release encouraging schools and qualified community organizations to participate in the 2023 Summer Food Service Program (SFSP). The SFSP is designed to fill the nutritional gap during extended school breaks and summer months when school is out of session and food insecurity is often at the highest level. For more information about SFSP eligibility, the streamlined application process, and sponsor training, contact summermeals@doe.in.gov.
Food Distribution Program Invoices
IDOE has begun to process Food Distribution Program invoices. Administrative Fees are charged to schools at $3.75 per case for direct delivered (brown box) and one cent per pound for direct diverted (processed) USDA Foods through December. Most schools should see an offset by way of invoice credits uploaded for the year. Invoices for Excess Storage Fees have been generated for one month so far. Deductions from claims will be processed beginning on Thursday, February 16, through the end of the year.
To learn more about USDA Foods program fees click here.
Utilizing All Allocated Pounds: Chicken and Turkey
Schools must utilize both the white and dark pounds of chicken and/or turkey allocated to them. Schools having difficulty utilizing either portion of allocated pounds should contact their processing company brokers as soon as possible for guidance on the products available to utilize them.
USDA Foods Annual Pre-order (Forecast) Survey Now Open
The annual pre-order (forecast) survey is now open through Friday, March 10, at 4 p.m. ET. The annual pre-order (forecast) survey must be completed in the FDP link in CNPweb. Once the survey closes, it cannot be reopened.
New for School Year 2023-2024
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Annual Pre-order (Forecast) Survey Toolkit - Click here to access the toolkit, located in the blue alert box in the middle of the page. The toolkit includes a training webinar, USDA Foods material prices and list of available foods, worksheets, and more!
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Changes to direct delivered item availability - Due to significant direct delivered cheese losses, IDOE will only offer direct delivered (Brown Box) cheeses in September, November, and January. This change is reflected on the annual pre-order survey.
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New direct delivered items - New items include 100119 - Turkey Taco Filling, Cooked, Frozen and 110721 ‐ Sweet Potatoes, Crinkle Cut Fries, Frozen.
February Webinars from IDOE
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Direct Certification Overview and Reminders - With specific time allowed for the explanation of Medicaid benefits!
- Thursday, February 23, at 2 p.m. ET.
- Register here.
DIG IN to School Breakfast with the American Dairy Association Indiana (ADAI)
Join the staff from ADAI as they discuss breakfast with local SFA food service directors, the introduction of overnight oats to breakfast menus, and successful smoothie implementation.
- Tuesday, February 14, at 2:30 p.m. ET
- Register here.
Virtual Culinary Skills for A+ Meals is back!
Join Chef Cathy Powers for virtual Culinary Skills for A+ Meals training from the comfort of your own kitchen! Throughout 2023, Cathy and team will lead cafeteria staff through specific skills for the topic of the week. The virtual trainings will take place from 1 to 2:15 p.m. ET. Training will feature live chef demonstrations, efficient techniques, and important nutritional insights.
Choose from 20 topics to enhance culinary skills and learn tips and tricks from the pros. Each class earns 1.25 training hours and includes great giveaways and plenty of time to ask questions! For more information and to register, click here. Contact Cathy Powers with questions.
DIG IN to School Breakfast
School Breakfast Week is coming Monday, March 6, through Friday, March 10, and to help celebrate, IDOE has compiled the following list of celebration ideas! As a reminder, sponsors entering the School Breakfast Week Challenge must incorporate one special celebration idea.
This year’s theme is “DIG IN to School Breakfast.” Sponsors that complete the School Breakfast Week Challenge form by Friday, February 17, will be entered into a randomized drawing to receive two rolls of “Launch your Day with Breakfast” stickers and 10 “Stronger with School Meals” buttons for staff, as well as additional swag from the American Dairy Association Indiana. Five schools will be chosen. One form must be completed for each building interested in a prize pack. Corporations with more than one building to be entered into the drawing must complete the form for each building separately.
On break during School Breakfast Week? No problem! If celebrations are planned during an alternate week, enter the celebration dates on the form and, if chosen, prizes will be sent by that date.
State Board of Accounts (SBOA) Documentation for Paid Lunch Equity (PLE) Exemption
Paid Lunch Equity Guidance from USDA for school year 2022-2023 is available here. To print a PDF of the memo, click “Policy Memo” under the Resource Materials header on the left of the page. Additional guidance for previous school years is also available on IDOE’s Financial Management webpage under Paid Lunch Equity. If you have any questions, please email SCNfinance@doe.in.gov and include your sponsor number and “PLE Tool” in the subject line.
Farm to School Subgrant
IDOE will be awarding Farm to School subgrants with the purpose of increasing the use of local proteins in Indiana school and childcare center cafeterias. Applications will be made at the site-level, and funding will be available in predetermined amounts for specific equipment, including chef knives, cutting boards, thermometers, and vacuum sealers. Applicants can also submit original project proposals for their farm to school activities. Subgrants are structured to be easily accessible, and IDOE encourages all sites, including those new to farm to school, to apply. Applications will be accepted through Friday, February 17, at 5 p.m. ET. Full instructions, including a link to the application, can be found here.
Please also join us tomorrow, Thursday, February 9, at 2 p.m. ET for a webinar on procuring local proteins and a brief introduction to the subgrants available. Register here. For questions, please contact Hanna Cahalan.
Institute of Child Nutrition (ICN) Seeks STAR Webinar Panelists
The ICN is seeking panelists for upcoming STAR webinar presentations. If interested, view the planned topics and submit a panelist interest form to be considered.
No Kid Hungry Grant Funds Available
No Kid Hungry has announced a grant opportunity for this spring. Sponsors should fill out this survey to request funding and support for various initiatives, like increasing breakfast participation, starting an after school snack program, creating a backpack program, etc. For more information, reach out to Tarrah Westercamp.
Upcoming Dates |
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Thursday, February 9,
at 2 p.m. ET
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Webinar: Procuring Local Proteins in Child Nutrition Programs
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Tuesday, February 14,
at 2:30 p.m. ET
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DIG IN to School Breakfast Webinar with the American Dairy Association Indiana
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Friday, February 17
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Deadline to Submit School Breakfast Week Challenge Jotform
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Friday, February 17
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Farm to School Subgrant Application Due
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Tuesday, February 21,
at 2 p.m. ET
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Proposed Rule Webinar for Schools
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Thursday, February 23,
at 2 p.m. ET.
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February Webinar from IDOE: Direct Certification Overview and Reminders. Register here.
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Wednesday, March 1
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December Claim Deadline
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Monday, March 6, through Friday, March 10
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School Breakfast Week
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Wednesday, March 8
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Food Service Employee of the Year nominations due
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Friday, March 10
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USDA Foods Annual Pre-order (Forecast) Survey Closes
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