NUTRITION
FIRST NEWS
September 2011
New Regulations
From USDA
The new year, which begins October 1st, always seems to bring new regulations
which all food programs, including schools, must follow. This year there seems
to be more of them, as USDA scrambles to implement recommendations from the
latest (2010) Dietary Guidelines for Americans.
Milk Regulation
This one is a regulation you already know about as it's been in every newsletter for the past
few months, but it bears repeating. It's also the one that calls for the most change. Please remember that effective
October 1st of this year, all children over the age of two must be offered nonfat or 1% milk, or Pacific Soy or 8th
Continent Soy. Children between the ages of one and two should be offered whole milk. We no longer require a
doctor's note for soy milk, but do require a note requesting soy from the parent or guardian. Meals containing only
the word "milk" will be disallowed. You must write 1% or nonfat (skim), or whole/1% or nonfat if you care for
children both under two and over two. You no longer have to write the word "milk".
Water Regulation
This regulation only requires that children have ready access to water. This can be glasses
set next to the faucet or a pitcher of water and paper cups set outside while children are
playing.
Dried Meats
Dried meats such as pepperoni sticks, beef jerky, turkey jerky, salmon jerky, and dried
meat nuggets are not creditable as a meat/protein. You may serve them, but a second
protein would need to be served, such as cheese. Just think of these dried foods as an
extra treat. If you serve a pepperoni pizza, make sure you also write the cheese, so you
can claim it.
CN Labels
You all know that corndogs, fish sticks, and chicken nuggets need to have a CN
label on file in order to be claimed. Remember, if the fish stick you are serving
does not have a CN label, you can still serve it; simply add a second protein, such as
cheese sticks. We have now received new guidance from USDA regarding the
claiming of bologna, Vienna or other small canned sausages, regular sausage or
bratwurst, and hotdogs. It's important to know that the afore-mentioned meat
products are claimable. We plan to gather a list of these products and obtain the CN
labels or company certified product formulation statements. We will then release
the list to you so you can be sure you are purchasing these meats without added
binders or extenders or cereals.
Fun With Autumn Leaves
Autumn Trees - Go for a nature walk and collect many different, colorful leaves.
On a large piece of paper, trace the child's hand with his/her fingers spread. Trace
all the way up to the elbow to make the trunk. Color the tree trunk if desired.
Glue the leaves on the branches of the tree (the traced fingers). Leaves can also be
glued on the "ground" around the tree.
Leaf Prints - Collect leaves and glue them onto a sheet of cardboard or heavy card
stock paper. Let dry completely. Pour a small amount of paint onto a paper plate.
Dip a small paint roller into the paint and then roll it over the leaves (a small paint brush can also be used to paint the leaves
different colors). Once the leaves are covered and before the paint dries, lay a piece of construction paper over the painted
leaves and rub it to get a good print. Lift the paper to see the print and let dry.
Pressed Leaves - Collect leaves and place them between two sheets of wax paper. Under adult supervision, iron the sheets of
wax paper together. The leaves will stay colorful for a long time, and they are nice to display in windows.
Aluminum Foil Leaves - With children at a table, place leaves under pieces of aluminum foil and let them gently press and
rub the foil with their hands to get a leaf print. Glue the foil leaves to construction paper.
Dry Leaves - Collect several dry, brittle leaves. Cut a large leaf shape from construction paper and brush glue on it. Crumple
up the leaves over the construction paper leaf, and scatter the pieces over the glue. Let dry.
Fingerprint Tree - Dip the side of the hand in brown paint and stamp it on the paper as the trunk. Dip the index finger in
green paint, and stamp it many times on the paper for the leaves (re-dipping in the paint as necessary). Potpourri - September 2011
Produce Profile: Kiwi
When you hear the word kiwi, you probably think New Zealand. Actually, the
kiwifruit is native to southern China. Cultivation spread from China to New
Zealand in the early 20th century, and Italy is now the leading producer of
kiwifruit in the world, followed by New Zealand, Chile, and France. Who knew
one fruit could be so worldly?
Nutrition - Vitamin C is a powerful antioxidant that protects your body from
free radicals or harmful substances. Kiwi is chock-full of it, providing 120%
of your daily intake. Kiwi is also an excellent source of fiber, magnesium,
copper, and vitamin E and provides as much potassium as a banana. Studies
have proven that kiwifruits are useful in improving conditions of asthmatic
children and decreasing the probability of colon cancer.
Selection and Storage - The kiwi has a furry brown skin. It is recommended that the skin be peeled off before eating,
although it is edible. The inside should be lime green in color with tiny black seeds that are edible. Ripe kiwis feel like
ripe peaches. Firm kiwis, left at room temperature, soften and sweeten in three to five days. When refrigerated, they
stay fresh for weeks.
Preparation - Kiwis make an excellent meat tenderizer when pureed and used in a marinade, because they contain the
chemical actinidin, a protein-dissolving enzyme. Begin by using a vegetable peeler, and take off the fuzzy, brown skin.
A popular way to eat kiwi as a snack is to simply cut in half and scoop the flesh out with a spoon. Kiwis are great in cold
fruit salads, smoothies, and as a topping spooned over warm biscuits.
Did You Know... Two kiwis equal the fiber in one cup of bran flakes. Kiwifruit can cause an allergic reaction in some
individuals because of the chemical actinidin. Kiwis will ripen more quickly when placed in a paper bag with a banana
and/or apple.
Kiwi Smoothie
1 cup ice
1/2 cup fat-free milk
1/2 cup low-fat yogurt
1 cup peeled kiwi, cut into small pieces
1/2 cup blueberries
1 tablespoon fruit juice
Blend all ingredients together. Pour into cups and serve cold. Makes 3 servings for 3-5
year olds at snack.
For those of you still receiving paper checks: Please make certain you are cashing them
within a reasonable length of time. Our checks are good for 90 days, but I know some of
you like to hold them for three or more months. This is really difficult for our financial
tracking, as ODE calls those “stale checks” and wants the money returned. Please cash your
checks within 60 days, or sign up for direct deposit. Then you
won’t have to worry about lost checks. Thanks!
Apple-Cranberry Salad Toss
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1 head of lettuce (about 10 cups)
2 medium apples, sliced
½ cup walnuts, chopped
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1 cup dried cranberries
½ cup green onions, sliced
¾ cup vinaigrette dressing, low-fat
Toss lettuce, apples, walnuts, cranberries, and onions in large bowl. Add dressing
and toss to coat. Serve. Makes 8 1 1/4 cup Servings Recipe courtesy of USDA
Fiesta Hummus
This brightly colored fiesta hummus is great for a Mexican
themed gathering!
• 1 can (15 ½ oz) garbanzo beans
• ½ tsp cumin
• ¼ tsp salt
• 1 Tbsp lime juice
• 1 Tbsp sesame oil
• 2 garlic cloves, minced
• ½ cup plain yogurt, fat-free
• 2 jalapeno peppers, chopped
• 2 Tbsp cilantro, chopped
Drain and mash garbanzo beans in blender, food processor, or
with fork. Add remaining ingredients. Blend until smooth. Serves 6.
Cool Quesa
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2 seconds cooking oil spray
2 (6 inch) whole wheat tortillas
¼ cup reduced-fat cheddar cheese, shredded
Nutrition First
News Staff
Susan Maxwell
Kathy Derr
Carmen Romero
Catherine Lewis
Natasha Schippers
Laura Daberkow
Sally Youell
Director/Editor
Program Manager
Program Rep.
Program Rep.
Program Rep.
Support Spec.
Artwork/Layout
1/3 cup fresh tomatoes, finely chopped
1/3 cup onions, finely chopped
1/3 cup fresh mushrooms, sliced
1/3 cup green bell peppers, chopped
Spray frying pan with cooking oil
and heat for 1 minute on MEDIUM.
Set aside 2 tablespoons of cheese.
Place 1 tortilla in frying pan and
spread the remaining cheese on
tortilla. Then sprinkle with
tomatoes, onions, mushrooms, green
peppers, and the remaining cheese.
Top with second tortilla. Press down
with spatula to help cheese melt.
Carefully turn over and allow to
cook for 1 minute. Cut into 4 pieces.
Nutrition First
PO Box 2316
Salem, OR 97308-2316
503-581-7563 or 1-800-288-6368
Nutrition First USDA Child Care
Food Program is a program of the
Mid-Willamette Valley
Community Action Agency
Mid-Willamette Valley Community Action Agency, Inc.
2475 Center St. NE
Salem, OR 97301
NON-PROFIT
US POSTAGE PAID
SALEM, OR
PERMIT #508
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is
prohibited from discrimination on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington,
D.C. 20250-9410 or call, toll free (866) 632-9992 (Voice). TDD users can contact USDA through local relay or the Federal relay at
(800) 877-8339 (TDD) or (866) 377-8642 (relay voice users). USDA is an equal opportunity provider and employer.
USDA is an equal opportunity provider and employer.
"Good nutrition is the right of all children."
M E NU W I NNE R S
Cindy Beireis of Dallas &
Vera Mukhin of Salem
The menu winners for July are
Keep those menus coming in on time -- you might be next!
Remember -- to enter, menus need to be in an envelope with your
name and address on the outside.
Thanks and Good Luck!!
Looking For More Training?
Child care providers can now access information on trainings that are happening all over the state of Oregon. The
on-line training calendar at www.oregonchildcaretraining.org will let you search by county, as well as by training
category and date. Check it out!