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New Nutrition Education Resource: How School Lunch is Made and How You Can Help
Inspired by questions USDA receives from students about school lunch, Team Nutrition’s newest publication “How School Lunch is Made and How You Can Help” is part of Team Nutrition’s Fueling My Healthy Life collection for middle school classrooms. This 12-page article is connected to eighth grade educational standards, and provides information to students about what's in a school meal, who decides what's on the menu, and how students can influence what's offered.
Find more resources for back to school at Team Nutrition’s Back-to-School Online Toolkit [lnks.gd].
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School Nutrition Staff Updates
Erin Turner is the new Summer Food Service Program Coordinator for
OPI School Nutrition Programs. Since 2018, Erin has excelled in her work
as a Regional School Nutrition Specialist for OPI, and she is eager to
continue supporting child nutrition throughout Montana in this new
role.
Stephanie Moodry is the new School Nutrition Program Specialist for
Region 5. (Erin Turner’s previous position). Stephanie has a degree in
Dietetics from MSU, and has experience with a variety of food service
programs and roles. Over the past 15 years, she has served as a
Registered Sanitarian in Stillwater, Sweetgrass, and Silver Bow Counties.
Stephanie is excited to bring her experience to Montana Schools!
Katie Felde has joined OPI to provide administrative assistance to the
Student Support Services team, which includes School Nutrition
Programs. Katie will be the primary contact for incoming phone calls to
our office and will help with special projects and customer service.
SY 2022-2023 Continuing Education Calendar is now available. Please register to attend an OPI School Nutrition Fall Workshop in September.
SY 2022-2023 Continuing Education Calendar
Please join us for in-person workshops this Fall! We will hold workshops in Miles City, Great Falls, Bozeman, and Missoula with the morning session for Admins and the afternoon session for Food Service Directors. Additionally, there will be two virtual sessions (August 31st and September 29th). Please register for the session that aligns with your duties or register for both sessions if you will attend the entire day. Please register all attendees if multiple people from one school plan on attending. The morning session will cover Free/Reduced Benefits Process, Administrative Requirements, Resource Management, and other topics. The afternoon session will cover Meal Patterns, Professional Standards, Administrative Review, and other topics.
Register to attend Miles City - Friday, September 9th at the Sleep Inn, 1006 South Haynes Avenue.
Register to attend Great Falls - Wednesday, September 14th at the University of Providence, 1301 20th Street South.
Register to attend Bozeman – Wednesday, September 21st at the C'mon Inn, 6139 E Valley Center Road.
Register to attend Missoula – Wednesday, September 28th at the Courtyard Missoula, 4559 North Reserve Street.
The School Nutrition Program team looks forward to seeing you there!
The SY 2022-2023 SNP Checklist and Administrative Update Packet for Schools is now available
SY 2022-2023 Administrative Update Packet
SY 2022-2023 SNP Checklist
Updated Resources and Forms for SY22-23
We are updating our posted resources and forms on the OPI School Nutrition Programs website for SY-22-23. Links will continue to be the same, even though the forms have been updated. To be sure you are seeing the most recent version of the form please remember to regularly clear your cookies and cache in your browser. The instructions for how to do this in Google Chrome can be found online in the Google support forums.
Now Growing: Ingredients for Montana Marinara
Montana Marinara is a delicious, versatile menu item that is made exclusively for schools in our state that participate in the National School Lunch Program.
Locally crafted at the Mission Mountain Food Enterprise Center in Ronan, the “recipe” for Montana Marinara calls for 11,000 pounds of squash, carrots, onions, and safflower oil! The photo below shows one of the crops that will be harvested in September -- carrots growing at Harlequin Produce in Arlee.
The finished product is planned for statewide distribution to school districts in January of 2023.
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Fresh Fruit and Vegetable Program
All eligible elementary schools have now been invited to the Fresh Fruit and Vegetable Program. Districts must elect to participate in the program by filling out their FFVP application in Maps. SY 2022-2023 FFVP allocation amounts will be forthcoming.
Nondiscrimination Statement
Spanish-language NDS
The OPI is committed to providing reasonable accommodations to people with disabilities. If you need a reasonable accommodation, require an alternate format, or have questions concerning accessibility, contact the OPI ADA Coordinator, 406-444-3161, opiada@mt.gov, Relay Service: 711.
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