Sandy Curwood, PhD, RDN
Carol Sloan: If I was to do my career over again I would have definitely gone into School Nutrition. Adriana Leyva, a dietetic intern is interested in this area of nutrition and dietetics, so of course my top of mind success story is Sandy Curwood, who by the way, also did her undergraduate studies at California State University, Los Angles like me!!
Adriana Leyva: Please share some of your responsibilities as Director, Virginia Department of Education, Office of School Nutrition Programs at Virginia Department of Education.
Sandy Curwood:
I administer the following federal school nutrition programs- My team oversees these programs, we, provide technical assistance and training, and conduct compliance monitoring. Additionally, we process the meal claims for reimbursement totaling approximately $425 million annually.
The National School Lunch Program (NSLP) is a USDA assisted meal program that provides nutritionally balanced lunches to school-aged children. The VDOE administers the NSLP at the state level, and school divisions operate the program at the local level through agreements with the VDOE. Participating school divisions receive USDA cash subsidies and donated U.S. Foods (formerly known as commodities) for each meal served that meets federal nutrition standards. School divisions are required to make available meals to all students.
The School Breakfast Program (SBP) is a federally assisted meal program that provides nutritious breakfast meals to students. The USDA administers this program at the federal level, the VDOE administers the program at the state level, and school divisions administer the program at the local level. Breakfast menus must provide one-fourth of the daily recommended levels for protein, calcium, iron, vitamin A, vitamin C, and calories. Participating schools must serve breakfasts that meet federal nutrition standards. School divisions are required to provide meals to all students.
Participating NSLP schools may sponsor an Afterschool Snack Program if they provide children with scheduled educational or enrichment activities after the school day. Schools receive reimbursement for snacks served to students. Snacks must contain at least two of the following four components: milk, meat/meat alternate, vegetable, fruit or full-strength juice, and whole-grain or enriched bread/cereal. The program must be operated by the local school nutrition program to qualify for reimbursement.
Participating NSLP schools may apply to participate in the Fresh Fruit and Vegetable Program which is intended to create healthier school environments by providing healthier food choices, expanding the variety of fruits and vegetables students’ experience, increasing students' fruit and vegetable consumption, and making a difference in students' diets and future health.
The Summer Food Service Program (SFSP) and the Seamless Summer Option of the NSLP are designed to provide children access to the nutritious, well-balanced meals they receive throughout the regular school year. The program allows sponsors to combine a feeding program with a summer activity program in areas where 50 percent of the children in the community are eligible for free and reduced-price meals.
Other state initiatives include:
School Breakfast
Alternative Breakfast Service Models (Breakfast after the Bell)
Other programing includes:
Farm to School
AL: How has the current pandemic affected school districts and partnerships with farmers in Virginia and if you know, other districts throughout the nation?
SC: The pandemic has literally turned school meal programs upside –down. We are currently operating under 57 waivers to our programs. It has been, and continues to be very chaotic with the USDA guidance changing weekly. While we have an active partnership with Virginia farmers, the school meal programs have had a hard time accessing local foods and using them under the COVID-19 restrictions around serving meals and items having to be packaged and distributed.
AL: When you were Director of Food and Nutrition Services in Ventura Unified School District you hosted the NCSL Hunger Partnership to showcase its farm-to-school salad bar and its school curriculum that integrates nutrition education, gardening, and cooking. How can other school districts get involved in such an event and integrate similar curriculums in their schools?
Schools and school nutrition program directors need community support and to work with curriculum staff at the school districts to integrate these programs. In California the California Foods for California Kids project is a good place to start.
AL: Since most children are stuck at home in virtual school during this pandemic, what are some tips you would give to parents to provide nutritious meals at home to their children? BTW, I have a 4 year old and 8 year at home…all while completing my internship!
SC: All school meal programs are providing meals to students even under virtual learning. I would encourage all parents to participate in the school meal programs.
AL: What are three tips you would share with an early career registered dietitian who is interested in working in food and nutrition services for a local school district?
SC: Reach out to local school nutrition program directors and shadow them. School Nutrition is an excellent career choice for dietitians!
AL: What are two food or beverages you always have in your kitchen?
SC: Always have tomatoes, cheese, and coffee!
Adriana Leyva conducted the interview. Adriana is a dietetic intern at California State University, San Bernardino Individualized Supervised- Practice Pathway program.