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COMMODITIES/USDA
2:15 pm-3:15 pm
How to Improve Meal Counting and Claiming
In the context of the results of USDA’s Access, Participation, Eligibility and Certification Study, this session will provide state agencies and school
food authorities with the practical steps they can take to improve the accuracy of counting and claiming.
Meshing Commodities with Nutrient Standards
Panelists from large and small school districts, as well as industry representatives, will provide different perspectives on the successes and pitfalls in
developing nutrient standards for processed products. Discussion will provide insight into developing specifications; setting up processing agreements; and
overcoming obstacles in developing healthier products.
3:30 pm-4:30 pm
Certification and Verification Overview
This presentation will provide an overview of current certification and verification requirements and will highlight areas that are typically troublesome
for school food authorities, as identified in USDA’s Access, Participation, Eligibility and Certification Study.
Simplifying the Summer Food Service Program
Learn about recent changes to the Summer Food Service Program (SFSP) that make it easier to provide meals to kids when school is not in session. Participants
will also hear about creative partnership and outreach ideas as well as nutrition education resources that can help make the program more fun and increase
participation.
The Benefits of ECOS: Streamline Your Commodity Management
This session will discuss the transition from USDA’s Electronic Commodity Ordering System (ECOS) to the new Web-Based Supply Chain Management (WBSCM) system,
with an emphasis on the operational benefits for state agencies, recipient agencies, processors and distributors/warehouses. Discussion topics will focus on
streamlining commodity ordering, tracking vendor deliveries, managing entitlement, submitting complaints and more.
GOING GREEN
2:15 pm-3:15 pm
Creating the Ecologically Friendly Foodservice Operation
Presenters will discuss cutting edge environmental issues used in other foodservice segments for sustainability. Environmental factors impact human and economic
health that sustainable foodservice operations address. Attendees will use research-based information to develop strategies that support sustainability.
Going Green: Chemical and Equipment Options
Sustainable chemical management involves identifying and eliminating chemicals and hazards that negatively impact the environment. Expert panelists will discuss
chemical alternatives, as well as key technology and features of more energy efficient, environmentally friendly equipment for school nutrition operations.
HOT TOPICS
3:30 pm-4:30 pm
Food Allergy Policies: Keys to Success
Panelists will cover the results of a food allergy survey conducted by SNA and IFIC in spring 2008 to guide development of practical tools for writing
and implementing food allergy policies. Panelists also will discuss challenges and best practices for successful food allergy policy development and
implementation for this sometimes emotional issue.
Key Challenges and Opportunities for Menuing Whole Grains
Recent emphasis on increasing whole grains in school nutrition programs has created financial challenges, student acceptance challenges and technical
challenges for industry. The panelists will review some key issues surrounding the development, identification and procurement of acceptable whole-grain
products in schools. The whole-grain component of the Healthier US program also will be discussed.
NUTRITION
2:15 pm-3:15 pm
Collaborating on Elementary Nutrition Education
Come learn more about the Healthier Options for Public Schools Study, which tests the feasibility of a holistic nutrition and healthy lifestyle management
program in the elementary school setting. Participants will learn how to identify evidence-based healthy nutrition and lifestyle management strategies to
address childhood obesity in elementary schools.
Flavored Milk: Refresh Your Flavors, Refuel Your School
Take a fresh look at flavored milk, a secret weapon for increasing milk consumption and improving children’s diets. A panel will explore proven strategies
for using flavored milk to combat the calcium crisis and improve students’ health and wellness. Also, learn about new research that suggests flavored milk
is an effective post-exercise recovery beverage.
3:30 pm-4:30 pm
Practical Benefits of Local Foods: A Down-to-Earth Approach
This session will demystify why farm-to-school programs have the capacity to engage and influence the school environment, while they nourish the whole
community. With local foods as your vehicle, you can increase customer participation and decrease plate waste.
Ultimate School Restyle: Making School a Happening Place
Learn how changing the eating and serving areas can encourage healthier habits, including consumption of fruits and vegetables, lowfat dairy and whole
grains. Use this model to promote these “food groups to encourage” in school wellness policies and increase consumption of these nutrient-rich foods.
PROFESSIONAL SKILL BUILDING
2:15 pm-3:15 pm
It’s New, It’s Better: 2008 Certification
Want to be an ambassador for SNA’s Certification program? This presentation will teach you to generate excitement and enthusiasm regarding the newly
enhanced program so that you can share the value of being certified with your school nutrition peers.
3:30 pm-4:30 pm
A Star Is Made
Leaders aren’t born, they are made. This session will cover the top traits of great leaders in a new and exciting light and will give participants the
tools needed to put these traits into practice when they return to work.
PROGRAM ADMINISTRATION
2:15 pm-3:15 pm
NSLW 2008: Vote for School Lunch—Presidential Edition
The new 2008 Vote for School Lunch candidates are making a campaign stop in Philadelphia! Get ideas on how to make your NSLW celebration a ballot buster and tips
on getting media coverage in this election year. Members also will share what they did to make Vote 2007 a success in their schools and what they plan to do for
the Presidential Edition.
3:30 pm-4:30 pm
Fundamentals of Food Defense
During this session, participants will learn the basics of food defense and why it is important. Learn what can go wrong and create food defense procedures
to prevent problems from occurring. As an added bonus, participants will receive a food defense orientation form to help immediately apply a food defense
plan in their schools.
Making Renovation Work for You
Renovation is an overwhelming task. Hear the experiences of other districts to learn from their mistakes and get tips on hiring professionals to make the task
easier. Some districts are now also incorporating “green” construction into renovations. One panelist will review key steps in this process.
PUBLIC POLICY AND LEGISLATION
2:15 pm-3:15 pm
SNA Industry Legislative Update and Reauthorization 2009 (Part I)
What child nutrition-related legislation and regulations are under consideration in the current Congress? How is SNA moving ahead on
strategizing for the 2009 reauthorization process? How can members effectively represent their interests and those of their companies
before their federal officials? This session will address these key issues and many more!
3:30 pm-4:30 pm
Funding From State Legislative Efforts
Do you live one of the 32 states that provide no state meal reimbursement? Could you use a little extra revenue? State association leaders from Washington,
California and Colorado will walk you through successful advocacy efforts that resulted in additional reimbursement or state subsidies to pay reduced-price
meal costs.
SNA Industry Advisory Board Update and Supply Chain Efficiencies (Part II)
SNA continues to address concerns about inefficiencies within the supply chain. This session will update you on progress made by the
Supply Chain Task Force and the Commodity Advisory Committee.
WELLNESS: MIND, BODY AND SOUL
2:15 pm-3:15 pm
Healthier School Environments: Engaging Key Audiences
School wellness is an issue that engages a variety of stakeholders who have a role in wellness initiatives. Hear about current perspectives of school
nutrition professionals, school administrators, school health professionals, students and parents about progress that’s been made, alarming gaps that
still exist and recommended solutions. Panelists will specifically address engaging parents as advocates for school wellness.
Quinoa, Jicama, Hummus--Say What?
The SNA Nutrition Committee proudly presents some fabulous foods to improve your health and expand your horizons. Come find out what quinoa, jicama,
edamame, spaghetti squash and other interesting foods are. Lean how and why you should add them to your diet or introduce them to your students.
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