DEPARTMENT OF PUBLIC INSTRUCTION
School Nutrition Programs Newsletter
John T. Benson, State Superintendent December 2000
In this issue: Breakfast in Wisconsin—It’s a “good thing” . . .
Breakfast in WI Each year the Food Research and Action Center (FRAC) issues a score card on
Commodities on the school breakfast participation. Each year Wisconsin is ranked last in terms of
Internet percentage of schools participating in breakfast and in percentage of low-
Wisconsin Technical College income children being served. BUT, some ―good things‖ are happening, when
System Contacts it comes to providing breakfast to Wisconsin‘s school children.
Standardized Recipe Tips—
Converting Meats from Raw Good Thing—This year, compared to all of the other states, Wisconsin had the
to Cooked 8th largest percent increase in the number of schools offering breakfast and the
Donated Foods—Beef 9th largest percent increase in low income student participation! In just a few
Update short years, the number of public school districts offering the breakfast
Fall Mailings program grew from 85 to 205—out of a total of 426 public school districts.
School Nutrition Programs The FRAC report uses criteria based on free and reduced price children since
Directory advocates focus on needy populations. If the criteria were expanded to include
free, reduced price and non-needy children, 17 states have lower participation
Inserts: in the breakfast program than Wisconsin. This is especially important since
ABC‘s of Good Health proper nutrition improves the ability of all children to learn.
Other Good Things—Because we still must expand breakfast participation, our department, the Wisconsin School
Food Service Association and several allied organizations have worked hard on several key initiatives to promote
State Reimbursement of 10 Cents for Each Breakfast Served
This key piece of legislation established an annual appropriation of $892,100. Due in large part to the financial
incentive of this legislation, breakfasts served to Wisconsin children increased from 8.3 million in 1998-99 to
9.6 million in 1999-2000.
Senator Kohl’s Breakfast Bill
The President signed the bill on October 28, 2000 and it is officially Public Law 106-387. Wisconsin will receive
$500,000 for breakfast startup grants. We have made recommendations to Senator Kohl that we believe would
provide Wisconsin schools with maximum discretion as funds are used to implement new breakfast programs.
Senator Kohl‘s office is currently working with USDA to define the grant provisions. More information will be
forwarded, as it becomes available.
The Wisconsin Association of School Boards is considering a nutrition policy that would recognize the importance of
nutrition to academic achievement. The policy would encourage school districts to provide both school breakfast
and school lunch programs.
Commodities on the Internet
One-third of the school food authorities are placing their monthly commodity orders via the Internet. It is easy and fast.
Try it! Go to the Child Nutrition Programs Website where you can download a copy of the instruction manual and access
the Internet ordering program: http://www.dpi.state.wi.us/dpi/dfm/fns/content.html, click on USDA Commodity Ordering
On-line. Programming for submitting monthly claims via the Internet is in the testing phase. We hope it will be available
later this school year.
Wisconsin Technical College System
School Food Service Program Course Administrators
The Wisconsin Technical College System provides a variety of food service courses that are relevant to or geared toward
school nutrition programs throughout the calendar year. Please contact the following people for more information about
the courses offered by your local Technical College. Your contact may also help to identify needed courses in your area.
This listing is also available on the DPI website: http://www.dpi.state.wi.us/dpi/dfm/fns/index.html
Marietta Advincula Peg Anderson
Dean Instructor/Technical Assistant
Milwaukee Area Technical College Northeast Wisconsin Technical College
Milwaukee Campus 2740 West Mason Street
700 West State Street PO Box 19042
Milwaukee WI 53233-1443 Green Bay WI 54307-9042
Phone: (414) 297-6439 Phone: (920) 498-6255
Fax: (414) 297-7733 Fax: (920) 498-5673
E-Mail: firstname.lastname@example.org E-Mail: email@example.com
Bonnie Boyer Cynthia Chase Whitely
Continuing Education Manager Fox Valley Technical College
Wisconsin Indianhead Technical College 1825 North Bluemound Drive
Ashland Campus PO Box 2277
2100 Beaser Avenue Appleton WI 54912-2277
Ashland WI 54806 Phone: (920) 735-5642
Phone: (715) 682-4591 Fax: (920) 735-2582
Fax: (715) 682-8040 E-Mail: firstname.lastname@example.org
Pat Chilsen Susan Davis Allen
Coordinator, Family & Consumer Services Southwest Wisconsin Technical College
Western Wisconsin Technical College 1800 Bronson Boulevard
304 Sixth Street North Fennimore WI 53809-9989
PO Box C-908 Phone: (608) 822-3262 Ext. 2322
La Crosse WI 54602-0908 Fax: (608) 822-6019
Phone: (608) 785-9225 E-Mail: email@example.com
Fax: (608) 785-9407
E-Mail: firstname.lastname@example.org Margaret Ann Forrester
Assistant Manager, Continuing Education
Brenda Dillenburg Wisconsin Indianhead Technical College
Instructional Liaison Rice Lake Campus
Northcentral Technical College 1900 College Drive
Wausau Campus Rice Lake WI 54868
1000 West Campus Drive Phone: (715) 234-7082
Wausau WI 54401 Fax: (715) 234-5172
Phone: (715) 675-3331 Ext. 4511 E-Mail: email@example.com
Fax: (715) 675-9776
E-Mail: firstname.lastname@example.org Kyle Gruening
Continuing Education Coordinator
Tim Graham Nicolet Area Technical College
Associate Dean Highway G South
Waukesha County Technical College PO Box 518
800 Main Street Rhinelander WI 54501-0518
Pewaukee WI 53072 Phone: (715) 365-4446
Phone: (262) 691-5322 Fax: (715) 365-4596
Fax: (262) 691-5155 E-Mail: email@example.com
School Nutrition Programs Newsletter December 2000
Standardized Recipe Tips— Food Distribution—Beef Update
Converting Meats from Raw to Cooked For full article see DPI Memorandum ―Update on USDA Commodity
Ground Meat Specifications, American Commodity Distribution
Julie Cox, Child Nutrition Program Consultant
Association,‖ Nov. 21, 2000.
Standardized recipes are the backbone of every New ground beef specification requirements were
successful food service. Once a recipe is standardized, implemented starting with August 2000 purchases of
however, it may begin to change, requiring the raw fine ground beef, ground beef patties, and coarse
standardization process to begin again. Changes result ground beef (which is used for reprocessing). The new
as cooks customize recipes, as vendors change available requirements include a provision for "zero tolerance" of
ingredients, and as more processed foods are purchased E. Coli 0157:H7 and salmonella in samples taken after
to reduce rising labor costs. Enter, Super Manager, the grinding process. The initial impact of this change
who, with the Food Buying Guide in hand, a click of a had been fewer manufacturers bidding with substantially
calculator and a swipe of a pen, higher prices. Since August, the prices have stabilized a
standardizes the department‘s recipes bit. On average, the coarse ground beef is currently
in a single bound. being purchased at $1.40 per pound and the raw fine
ground beef at $1.50 per pound.
Our hero knows that it is very
important to identify meats in recipes Because of the comprehensive review needed to change
as ―raw‖ or ―cooked‖. It is just as the ground turkey specification, USDA decided to cancel
important to make sure that the the ground turkey purchases for the entire 2000-2001
ingredient you are planning on using matches the school year. USDA has not recently communicated any
ingredient in the recipe. A conversion may be necessary update on this decision. Consequently, fewer quantities
to make this match. Remember to use the Food Buying of pork/turkey meatballs and taco filling by J.T.M.
Guide (FBG) for this calculation. In the FBG the cooked Provisions that Wisconsin had initially ordered for the
yield of one pound of meat is listed in column #6. year will be coming in.
Multiply the raw weight of the meat by the percent yield
to calculate the cooked weight of the meat. USDA is currently reviewing the ground pork
specification for changes and is not releasing any bids
Example #1: Your recipe calls for 21 lbs. of raw beef for purchase until the review is complete. Therefore,
stew meat. You purchase precooked stew meat and the purchase of ground pork by USDA for this school
need to know how much meat to use. In the FBG it year will be late, if at all. This will impact the quantities
says ―1 lb. ‗As Purchased‘ = .56 lbs. cooked lean meat‖. of all the processed pork products that Wisconsin initially
Answer: 21 lbs. x .56 = 11.76 lbs. of cooked beef stew planned to offer: pork sausage links (3606) and bbq
meat. pork rib patties (3610) by Gorges, and pork meatballs
and pork taco filling blends by J.T.M. Provisions.
Example #2: Your recipe calls for 15 lbs. of ground Current inventory is being offered, but no new quantities
beef. You want to use the commodity beef crumbles are coming in right now. However, turkey taco filling
and need to know how much to use. In the FBG it says (3307) will continue to come in.
―1 lb. AP = .73 lb. cooked meat‖.
Answer: 15 lbs. x .73 = 10.95 lbs. beef crumbles. Wisconsin’s Decision based on USDA's Current
Please note that according to manufacturer‘s fact sheet, Purchasing Activity—A crucial Commodity Task Force
each 2.6 oz serving of cooked beef crumbles provides meeting was held in August to discuss the new
2.0 oz meat equivalents. Therefore, this recipe would provisions and their impact based on information from
provide 67 – 2.0 oz meat/meat alternate servings. USDA and manufacturers as well as input from Steve
Elmer from the Environmental Sanitation Unit of the
Remember that a recipe must be tried to determine if Department of Health and Family Services. At this
the yield is accurate, if it is a quality product, and if meeting, it was unanimously decided by the school
students like it before it can be called standardized for foodservice members of the Task Force that it would be
your food service. in the best economic interest of Wisconsin schools to
cancel its ground beef orders and not spend their
One of your missions, Super Managers, is to keep your planned level of assistance on the ground beef at its
recipes standardized. For more information on current USDA purchased prices.
standardizing recipes please check with your local
technical college for class schedules and watch for Since this meeting, the USDA commodity ground beef
mailings this spring for the summer Child Nutrition Skills prices have been closely monitored and evaluated by the
Development Courses. Commodity Task Force school foodservice members.
School Nutrition Programs Newsletter December 2000
Because the price of the coarse ground beef has Division for Finance and Management
stabilized, Wisconsin orders were submitted for USDA
purchase to process the char-broiled beef patties by
School Nutrition Programs
Pierre Foods (3401) and beef crumbles by Gorges
Richard A. Mortensen, Director . . . . . . . 608.267.9121
(2402). Thus, more beef patties will be offered
Main Line. . . . . . . . . . . . . . . . . . . . . . . 608.266.3509
starting in January and more beef crumbles will
FAX . . . . . . . . . . . . . . . . . . . . . . . . . . . 608.267.0363
be offered starting in March. No raw ground beef
will be coming in this year due to the high price and
consideration for the heavy load of commodities coming
Carol A. Philipps, RD, CD . . . . . . . . . . . . 608.266.2416
in during the second half of the school year and the
subsequent necessity for summer storage.
Karen Skavlen . . . . . . . . . . . . . . . . . . . 608.267.9132
Your Entitlement Dollars—The consequences of this Susan Varco. . . . . . . . . . . . . . . . . . . . . 608.267.9228
year's USDA purchasing changes may impact your Consultants
school's ability to spend all of your entitlement as you Kathleen Bass, SFNS . . . . . . . . . . . . . . 608.266.2410
have in prior years. Many other states' recipient Janet Bodnar, RD, CD. . . . . . . . . . . . . . 608.226.1046
agencies are in a Julie Cox, RD, CD. . . . . . . . . . . . . . . . . 608.267.9206
similar situation. USDA has posted the Final Linda Krueger . . . . . . . . . . . . . . . . . . . 608.267.9128
USDA has Reinvention Plan for Change—
Cindy Loechler, RD, CD . . . . . . . . . . . . . 608.266.5185
Food Distribution 2000, on it‘s
reassured us website. For complete information Helene Pesche . . . . . . . . . . . . . . . . . . . 608.261.6329
that unexpended please go to: Barbara J. Pratt, RD, CD . . . . . . . . . . . . 608.267.9125
entitlement http://www.fns.usda.gov/fdd/ Laura Sime, RD, CD . . . . . . . . . . . . . . . 608.266.1746
dollars at the Ellen Snowdon . . . . . . . . . . . . . . . . . . . 608.266.5770
state level will be Victor Taugher . . . . . . . . . . . . . . . . . . . 608.266.5514
available next year.
Food Distribution Program
Barbara Beck . . . . . . . . . . . . . . . . . . . . 608.266.3615
Fall Mailings Lisa Byers . . . . . . . . . . . . . . . . . . . . . . 608.267.9119
Lynne Slack . . . . . . . . . . . . . . . . . . . . . 608.266.2596
State Funded 10 Cents per Breakfast
Senator Kohl’s Breakfast Bill
Good Breakfast for Good Learning Campaign www.dpi.state.wi.us/dpi/dfm/fns/index.html
To: Authorized Representatives
Mailed: 10/18/00 The Wisconsin Department of Public Instruction does not
discriminate on the basis of sex, race, religion, age, national
Coordinated Review Effort (CRE) in School origin, ancestry, creed, pregnancy, marital status or parental
Nutrition Programs status, sexual orientation or physical, mental, emotional or
To: Authorized Representatives of Multi-School learning disability.
Agencies Participating in School Nutrition Programs
in CESA 7, 10, and northern 4
Upcoming Events Industry Seminar—DPI will present ―Wisconsin‘s Vision for the Future for the
USDA Commodity Distribution Program‖ from 8:30 a.m. to 10:30 a.m. on the
WSFSA Industry Seminar 23rd. There will be a panel discussion to discuss the future for the program.
February 22 & 23, 2001 Les Johnson, who is the Chief of the Food Distribution Division, will be speaking
about the USDA goals at the federal level, reviewing the most recent proposal
Kalahari Resort, Wisconsin Dells
for change. The DPI staff and foodservice directors on the Commodity Task
Contact: Denise Boldoc Force will present about goals that may be directed at the state level. Finally, a
(W) 1.608.828.1613 OR commercial distributor representative will be discussing how the future goals of
Rose Ann Boushele at the program may affect and be accommodated by commercial distribution. We
(W) 1.920.983.9164 encourage schools to attend and ask questions.
Child Nutrition Programs of the U.S. Department of Agriculture are available to all individuals regardless of race, color, national origin, age, sex, and disability.
Person who believe that they have been denied equal opportunity may write to the Secretary of Agriculture, Washington DC 20250
School Nutrition Programs Newsletter December 2000