Special Diets Amy A’Hearn , RDN, LD, SNS Director of Food & Nutrition Services Southeast Polk Community School District Amy.Ahearn@southeastpolk.org
2016-2017 Demographics Student population: approx. 7000 Free & Reduced: 29% Employees: 60 # of Schools: 11 (8 elementary, 6 th grade center, Junior High and High School) Programs: NSLP , SBP , Special Milk, Afterschool snack Participation Breakfast 20% Lunch 72%
Staff training Train staff on Food Allergies Back-to-School Utilize resources from the ICN Head Cook meetings Utilize dietetic interns Work with and talk with staff that prepare the meals
Menu development Develop menus for these allergens Gluten free Gluten & Dairy free Dairy Free Gluten & soy free Added to menus this disclaimer: We are not a gluten free kitchen. Cross contamination could occur and our department is unable to guarantee that these menu items can be completely free of allergens. ** Menus are not posted. Sent home with students or emailed to parents
What we do at SEP…. Allergens listed on Food Production Sheets Staff checks to verify Allergen information on cheat sheets
What we do at SEP…. Separate utensils for allergen meal prep Work closely with nurses Shared google doc containing all food allergen students’ information Nurses make cards for students in elementary buildings that they carry to lunch with them Signed release during District Online Registration Diet modification forms
Nurses shared file
Non-allergy avoidance Ethnicities Pork Beef Work with our EL teachers NSLP education Answered their questions Resource
Questions
Managing Residents Special Diets and Changing Preferences Apri ril 6, ,
Texture Modified Diets Regular Diet All foods are permitted. No restrictions.
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