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Working with After School Programs SHAPE Workshops Spring 2008 Nancy Gelbard California Department of Education After School Programs Office . 5/16/08. A look at…. What is the current size/scope of the CDE’s After School programs?
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ASES and 21st CCLC numbers:
“snacks made available through a program shall conform with nutrition standards in Article 2.5, commencing with Section 49430Chapter 9 of Part 27.”
“Every before school program …established pursuant to this article shall offer a breakfast meal as described by Section 49553”
49553. (a) A nutritionally adequate meal, for the purposes of this article, is a breakfast …. as defined in Section 49531 that qualifies for reimbursement under the federal child nutrition program regulations.
Expected outcome of the After School Healthy Snacks Project:
Snacks served through federally reimbursable programs:
must meet both the federal component requirements and the California nutrition standards
ASES and 21st CCLC funding can be used to augment reimbursable snacks
Provides an avenue to improve the snack quality and quantity
Funding from the federally reimbursable snack can be used as part of required ASES match
Senate Bill 638 (Torlakson), Chapter 380, Statutes of 2005
(c2) “An educational enrichment element, that may include, but need not be limited to, fine arts, career technical education, recreation, physical fitness and prevention activities ….”
“(2A)Training and support shall include, but not limited to, the development and distribution of voluntary guidelines for physical activity programs, established pursuant to paragraph (2) of subdivision (c) of Section 8482.3, that expand the learning opportunities of the school day.
(B) The department shall distribute these voluntary guidelines for physical activity programs on or before July 1, 2009.”
Expected outcome of the After School Physical Activity Project:
Are ASP aware of food storage and handling issues?
Familiarize ASPs about safety and sanitation requirements
Do personnel observe good hygiene and sanitation practices?
Are students involved with snack preparation and following recommended practices?
Food storage facilities very often limited