Partner Spotlight: Pisanick Partners Pisanick Partners, LLC is a nutrition and operations consulting firm that supports school and early childcare centers in the management of their food service operations. Their decades of experience in child nutrition and food service operations management make them uniquely qualified to assist their partners in not only meeting all state and federal program mandates, but to also support and guide health and wellness initiatives. Pisanick believes “it’s only nutrition if children swallow it” and that “the cafeteria is an extension of the classroom.” They love to support
programs in feeding children with locally sourced ingredients, making more “from scratch” recipes, and offering more choice and variety. Marge Robison, MPH, RDN, LDN, is a registered dietitian with Pisanick Partners, LLC and has supported LCCAA Head Start for the past six years in its mission to provide quality wholesome foods in order to foster healthy lives for the children and families they serve. She is proud to have supported the LCCAA Head Start food service staff in adding many from scratch menu Dietician Marge Robison hands items and introducing the popular Try out samples of kiwi during a Try Day at Hopkins-Locke Head Start Day program.
Dealing with Food Allergies in Head Start LCCAA Head Start’s central kitchen feeds hundreds of students every day. While feeding your child at home may be challenging at times, balancing the needs of each student along with federal and state regulations is a full-time job in the kitchen. Food restrictions managed by Head Start nutrition staff include medically diagnosed allergies, food sensitivities and parent preferences. One common substitution is soy or lactose free milk. Health and Nutrition Manager Rebecca Rodriguez and her staff have worked with dietician Marge Robison and Pisanick Partners since 2015 to build nutritionally dense menus with more homemade items. Robison consults with every Head Start parent before enrollment is complete to discuss food allergies and restrictions
and learn precisely what each child needs. Children with food restrictions receive substitute items prepared in a separate station with dedicated dishes and utensils, Rodriguez said. Staff also work to make sure children don’t feel singled out when they need to eat something different. “We try to get as close as we can to what’s on the menu,” Rodriguez said. “We’ve given it a lot of attention because it is so prevalent but also to keep improving our operations.” Rodriguez and Robison also work closely with parents to help them understand the difference between an allergy, a sensitivity and something a child just doesn’t like. They can also provide information on substitutions available in stores that will provide good nutrition.
Smart Food Choices: Go, Slow, or Whoa! young age. Think of the healthiest foods as “go” foods. These are foods like steamed or raw veggies, protein like chicken and skim or low-fat milk that are good to eat almost anytime and healthy for our bodies. Foods that are OK to eat sometimes are “slow” foods. Foods Healthy eating habits are like hamburgers or pancakes aren’t important to teach your child at a off limits — but they shouldn’t be
eaten every day. Limit these types of food to a couple times a week for your child. Some foods should make you stop, think, and say, “Whoa! Should I eat that?” These foods are the least healthy and can cause additional health problems in the future if eaten often. “Whoa!” foods are once-in-awhile foods, like French fries or ice cream.
