SUNDAY, JULY 15
COMMODITIES

Basic Concepts of Commodity Processing: Why Process, How to Start, Yield and Other Traffic Signals
Learn the basic terminology of commodity processing, including national processing agreements, yields, value pass-through, end product data schedules and much more. Also, find out about USDA’s plans to automate ordering processed end items online.

How Will New Commodity Program Regulations Affect Your Operation?
This session will examine several regulatory changes in the Food Distribution Program covering the management, processing and distribution of commodities. Come and learn how these changes may affect your operation.

FINANCIAL MANAGEMENT
Five Formulas for Financial Fitness
Learn five simple formulas for improving the financial fitness of your school nutrition program. Hands-on activities will help you identify potential financial problems in a foodservice operation and take back helpful analysis tools for your own program.

Turning Your Cafeteria into a Restaurant
Want to increase your ADP and profit? Participants will learn easy and inexpensive ways to give their cafeteria the look and feel of a restaurant. Speakers from North Kansas City Schools will share pictures and stories from their successful cafeteria transformation.

LEADERSHIP
Children First: Developing a Partnership Between the State Agency and the Local District
A panel will share ways that state departments and local districts are working together to solve financial challenges as they move to healthier school environments. Interactive audience participation will be encouraged.

Go the Distance with an Online Degree
You can advance your career in school nutrition with an online degree. Join an interactive panel of distance education educators who can answer your questions about options for associate’s, bachelor’s and master’s degrees.

Raising the Bar on Professionalism
Learn more about the Massachusetts’ Certificate in Excellence in Child Nutrition Program, a 5-course college program developed to increase professionalism and enhance the knowledge and skills of school nutrition directors.

The ABCs of School Nutrition for New Directors
Are you a new director in the school nutrition segment? In this session, speakers from both a large and small school district will offer real examples of how to tackle the difficult challenges and situations that you inevitably will encounter on the job.

First Timers
Newcomers to ANC, are you feeling overwhelmed? This session will cover the what, when, where and how of ANC events, as well as how to get the most from visiting the exhibits.

Making a Good First Impression
Attend this session to learn how important the quality of written communication is when applying for a position, with useful tips for preparing job applications and resumes. (Repeated Tuesday)

MARKETING
Customer Service Is NOT a Dirty Word
Find out how to effectively train your staff and improve customer service through real-life examples. Partici-pants will discover creative new ways to improve communications and establish better relationships with students, parents and administrators. (Two sessions on Sunday)

Ethnic Foods and Education
Come hear how the Seattle and Highline School Districts integrated ethnic meals into their school lunch programs. Participants will learn how to develop an ethnic meal program for their school district.

Staying Fit Nutritionally and Financially!
Stay a step ahead by learning how to improve nutrition in your school while realizing a positive impact on revenue. Topics will include implementing state and federal nutrition standards and maintaining a positive public image.

SAFETY AND SECURITY
Building a Food-Safety Team–Skills and Resources
This session will provide information on food-safety resources and initiatives. Also, attendees will participate in a role-playing exercise that will serve as a networking opportunity, as well as a memorable hands-on experience in dealing with food-safety problems.

Food-Defense Awareness and Preparedness in the NSLP
USDA’s Food and Nutrition Service (FNS) promotes food-defense awareness. This session will provide suggestions for preventive measures and various resources for developing emergency-preparedness plans. A representative from the FNS Food Safety Unit will give an overview of food defense as it relates to the NSLP and specifically to central kitchens and warehouses.

Food Safety: Translating Theory to Practice
Food safety continues to be a major focus in administrative and management responsibilities. This presentation will address daily, weekly and monthly time constraints and identify methods to help meet and exceed program expectations.

Cross Out Cross Contamination
This session will combine research on cross contamination in schools with participatory, scenario-based decision-making. Learn methods for teaching about cross contamination and develop an action plan for your schools.

The Mysteries of Sam ‘n’ Ella’s Café
Step into a daily workday at Sam ‘n’ Ella’s Café, where you will help the cafeteria manager solve perplexing food safety concerns. Will Sam ‘n’ Ella’s be able to continue to operate?

WELLNESS
Accommodating Children with Special Dietary Needs Without Breaking Your Budget
This session will focus on food-related disabilities and the role of the school in accommodating them. Attendees will be presented with situations that the school may face and then collaboratively determine whether assistance is required by Section 504.

Enhancing Communication with Your Superintendent
School nutrition professionals often experience roadblocks when dealing with district administration. Learn how to use your expertise within the structure of the district to create positive health and nutrition changes for students.

Healthy and Reimbursable Vending: Results from a Pilot Study in 5 Districts
Gain an understanding of a turnkey, healthy, reimbursable vending program connected to existing point-of-sale systems. National Dairy Council research staff and participating districts will share results from a recent pilot study, as well as recommendations for success.

Incorporating Wellness into the School Improvement Plan
This session will review the approach the Arkansas Department of Education took in meeting both state and federal requirements for implementing and monitoring of local wellness policies.

What We Offer, What Kids Select and Eat-Findings from SNDA-3
This session will present the new findings of the USDA Food and Nutrition Service’s third national School Nutrition Dietary Assessment Study (SNDA-3) on NSLP and SBP foods and nutrients.