Frequently Asked Questions |
Where can I get a copy of the updated USDA Recipes for Schools?A: The USDA Recipes for Schools are available on the Web or to schools, through their school districts. How can I purchase resources from NFSMI?A: NFSMI is going paperless. Our supply of printed materials and VHS tapes is limited. Once these have been depleted, the resources will be available on CD, DVD, or special bulk print orders. Any single resource ordered in quantity will be reproduced and distributed on a cost recovery basis. Call 800-321-3054 for quote information.How do I join Team Nutrition?A: Visit the Team Nutrition Web site and click on “Join the Team” on left side of page under “Browse by Subject.” Follow the instructions on that page of how to submit your enrollment form.
What resources are available to train my child care staff in menu planning and food safety?A: We have educational materials, videos, and other resources of special interest to child care providers. Items may be ordered from NFSMI, and many may be downloaded from our Web site. View the NFSMI Resource Guide for items specific to child care and other valuable information.
How can I get more information on the importance of calcium for teenage girls?A: Powerful Bones. Powerful Girls. is a Web site designed especially for teenage girls with information on food and activities to help build strong bones. Its key features include interactive games and quizzes, recipes for tasty foods with calcium, and ideas to help girls get plenty of physical activity. If you need additional information we will locate specific information and provide this information by telephone, fax, mail, or E-mail.
What information is available to help me with development of my School Food Safety Program Based on the Process Approach to HACCP Principles?A: All School Food Authorities must have a fully implemented food safety program that complies with HACCP principles or with an optional guidance no later than the end of the 2005 – 2006 school year. The following links provide resources to help with the development of a plan.
How do I learn more about calculating meals per labor hour (MPLH)?A: Evaluating productivity is important to the financial success of the school foodservice program. Knowing the rate of production in the school setting is essential in formulating budgets and determining labor needs. To learn more about calculating MPLH go to NFSMI Financial Management Information System and click on Section 4 – Financial Analysis and Program Evaluation.
I am wondering if I can use 3 of the archive pictures in a display for our state School Nutrition Association annual conference?A: The images must be used for educational, not-profit purposes. As with most "vintage" collections we have been unable to determine the copyright holder on some of our images. Others are public domain, such as the USDA photos we use, and still others we do hold copyright to. You might also want to check out the images at: http://www.usda.gov/oc/photo/opchomea.htm. If you need further assistance please contact nfsmi@olemiss.eduIt is the goal of the Help Desk staff to assist you in obtaining any information or educational resource you need. Customers may contact the Help Desk through NFSMI’s toll free number, 800-321-3054 from 8:00 A.M. – 5:00 P.M., Central Time. We are available 24 hours a day through NFSMI’s Web site, E-mail, and Fax (800-321-3061). If you call after business hours and would like leave a voice mail message, listen for the “Help Desk” mailbox. |