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COMMODITIES/USDA
8:30 am–9:30 am
Get Up to Speed on DOD Fresh
Learn the latest information on the Department of Defense’s rollout of its new fresh fruits & vegetable ordering and receipting system and how to use
entitlement and 4 & 11 monies to secure fresh produce.
Managing Processing Inventory
Participants of this session will find out how to work with partners to ensure a steady flow of desired end product; learn about when and how the inventory
is reduced; and discover state and school district options for managing inventory held by processors.
2:15 pm–3:15 pm
Calculating the Profitability of Commodity Processing
The objective of this session is to provide participants with the tools to calculate the costs of commodity processing versus direct delivery. Discussion
will examine additional costs associated with each option and how to calculate these costs.
GOING GREEN
8:30 am–9:30 am
Going Green: Effectively Communicating Sustainability Initiatives
As many school districts are starting to explore green initiatives, the first steps are to convince administration, while simultaneously getting their
staff to begin to make small changes and develop a positive mindset. Come hear from experts on how to communicate to single unit staff the steps that
they can take now to make a difference, as well as how to gain the support of your district for larger initiatives.
2:15 pm–3:15 pm
Be Seen as Green
This session will provide an overview of several key aspects of the green movement, including definitions of recent buzzwords. External pressures for
"green," various options, costs, resources and sustainability will be covered. The director of Paris (Texas) Independent School District will share how
she rallied the district school board and superintendent to support her vision of moving toward a "green" program, as well as obstacles that were overcome
regarding increased price, purchasing and perception.
HOT TOPICS
8:30 am–9:30 am
A Perfect Storm: Funding School Meals
If school nutrition programs continue on the current path of increasing costs, decreasing revenues, growing student meal charge balances, financially
challenging nutrition standards and competitive foods that undermine the program nutritionally and financially, many students will be unable to afford
the reduced-price or paid meals, given the current economic situation. As many programs also are understaffed and qualified school nutrition directors
are leaving…the Perfect Storm is in the forecast!
2:15 pm–3:15 pm
Commodity Holds and Recalls
The commodity hold and recall process is being updated to reflect changes in communication to electronic means. This presentation will describe the new
communication flow, how to identify specific products being recalled and steps to retrieve recalled products. Also, learn about different communication
pathways for meat and poultry that have been diverted for further processing.
NUTRITION
8:30 am–9:30 am
High-Volume Farm-to-School Success in Portland, Oregon
Across the nation, farm-to-school programs are championed as a way to bring more local farm products into school meals. This session describes the experiences
of one large, urban school district, Portland (Ore.) Public Schools, in scaling a farm-to-school program from a pilot at a single school to district-wide
implementation.
Nutrient-Rich Foods: Helping Children Build Healthy Diets
This session will start by examining why so many people remain overfed yet undernourished, then explain how the nutrient-rich foods approach can help you
aid students in selecting such foods and establish healthful eating habits at a young age.
9:45 am–10:45 am
Get the Whole (Grain) Story
Learn about the science behind whole grains and fun, exciting ways to help you empower students to get more whole grains into their diets to improve their
current and future health. You also will learn about practical and innovative ideas on how to incorporate more whole grain foods into your school nutrition meal
plans.
Merchandising Fruits and Vegetables
Get a jumpstart to liven up your cafeteria by learning techniques for displaying and marketing healthy foods, specifically fruits and vegetables.
You won't believe the difference a few props and a little color will make! Practice arranging props and learn how colors, textures, and more can entice
students to choose the healthiest options from your serving line and eat more produce.
2:15 pm–3:15 pm
Implementing the Dietary Guidelines
School nutrition programs all over the nation are being required to meet the Dietary Guidelines for Americans, but they are struggling with the best way to
do so. Find out how one system was able to do this and still increase participation, all by using a four-step plan.
Whole Grains in School Meals: Health vs. Stealth
We all know kids need more whole grains, but what’s the best way to make sure that whole grains end up in their tummy, rather than the trash? Experienced
school nutrition professionals will review the health benefits of whole grains and then identify two different approaches for introducing them to kids.
PROFESSIONAL SKILL BUILDING
8:30 am–9:30 am
Leading the Way
The Nutrition, Education and Wellness: Leadership Institute for Excellence (NEW LIFE) was developed through the John Stalker Institute of Food and Nutrition
in Massachusetts to address key leadership competencies, as well as improving the school nutrition environment. This session will help you further develop
your leadership skills and learn how to enhance the status of the school nutrition profession in the eyes of potential allies.
9:45 am–10:45 am
Lights, Camera, Action
Wish you had a video to market your program and orient new employees? Come check out a DVD designed to market school nutrition services in Minnesota and pick
up ideas for creating a professional promotional video of your own.
2:15 pm–3:15 pm
Becoming a Future Leader
SNA has instituted a future leaders program to develop new association leaders at the state and national level. Come hear the experiences of past graduates
and learn how you can get involved next year.
Make Your Way to Excellence
Come hear about the components of SNA's Keys to Excellence program, including the District of Excellence Distinction and the District of
the Year Award. Participants will learn how to use the program successfully for self-assessment and improvement, as well as marketing to
the community. The 2008 District of the Year recipient from Spring Independent School District in Texas will share her experience and Texas
Association for School Nutrition's efforts to provide state-level certification based on the Keys best practice standards.
PROGRAM ADMINISTRATION
8:30 am–9:30 am
Jump Start the Day with In-Classroom Breakfast
Breakfast in the classroom improves participation and is important for academic success. Come hear the results of a best practices study in four districts
and pick up tips for planning menus, distribution and service for in-classroom breakfast.
Pssst...Gossip in the Kitchen
Gossip is as common to school kitchens as hamburgers and half pints of milk. It can be destructive to production and morale, or it can provide helpful
information. This session will look at gossip’s inherent place in school kitchens and will present a positive approach to controlling it.
9:45 am–10:45 am
Allergies in Schools... The Hidden Time Bomb
The Spokane community was devastated in May of 2001 when third grader Nathan Walters died from an allergic reaction during a field trip. Come learn how
the district, community, and the family worked together to safeguard the lives of their students through well-thought-out system wide allergy protection
strategies.
Excellence in Customer Service
This presentation will focus on using focus groups, and customer service and marketing strategies to ensure your customers are happy. After this session,
attendees will have new tools to take their operations to the next level.
Increasing Participation through Merchandising
Participation in the school meals program is key to promoting student health, operating a financially successful program and establishing a positive reputation for
school food service within the school district. This session will provide tips to help improve participation and selection of healthier options through customer
service and merchandising.
Sandwich-Making in a Contamination-Free Work Area
Following a brief overview of cross- contamination risks identified as part of a USDA-funded research project and a short presentation on strategies to
mitigate these risks, a typical sandwich assembly work area will be staged. Participants will identify cross-contamination risks and discuss changes to
the work area that can result in improved work efficiency and less risk of foodborne illness.
Serve Food that Tastes Good
Customers will keep buying school lunch if they know that they can expect high quality, good tasting food every time. Batch cooking and
taste testing are essential components of a high quality school meals program. Come learn how you can keep your student customers coming
back again and again.
Turning Service Into Sales
Come learn the four keys to successful service and marketing for front-line employees. Managers and employees will learn service and marketing techniques
that can be used repeatedly to improve each of their programs while gaining a new appreciation for the impact their actions have on the program’s overall
bottom line.
2:15 pm–3:15 pm
NSBW 2009: Power Up with School Breakfast
Power up and meet the superheroes of school breakfast! This session will kick off an exciting, fun and creative theme for increasing breakfast participation
throughout the whole year and will introduce ideas for the 2009 National School Breakfast Week celebration.
PUBLIC POLICY AND LEGISLATION
8:30 am–9:30 am
How to Influence Federal Regulations
This session will provide an overview of the regulatory process, then explain how to play an active role in that process and why it is essential. Attendees
will discover the importance of drafting and submitting comments on issues that could have an impact on child nutrition concerns.
9:45 am–10:45 am
Navigating the School Meals Initiative
Many districts participating in the National School Lunch Program and the School Breakfast Program find it difficult to maintain the required documentation
needed for an SMI Review. Come learn more about a series of regional workshops that the Massachusetts Department of Education used to introduce and explain
the required components of a SMI Review.
2:15 pm–3:15 pm
School Feeding Beyond Borders
In the context of the growing international food crisis, SNA members and the Global Child Nutrition Foundation (GCNF) are working to advance school feeding
programs in countries throughout the world. Come and learn about the issue of global childhood hunger and how GCNF is reaching out to help children worldwide.
SNA Legislative Update and Reauthorization 2009
SNA continues to advance its legislative priorities within the 110th Congress and activities are well underway in preparation for the 2009
reauthorization process. This session will provide viewpoints from SNA and USDA into what you need to know regarding child nutrition
policy and legislation and how you can participate at the grassroots level.
WELLNESS: MIND, BODY AND SOUL
9:45 am–10:45 am
Creative Wellness Activities: You Can Do It, Too!
Rock-climbing walls, fitness dancing and health fairs—these are all wellness activities you can offer in your school. Come learn how two school foodservice
directors in Alabama started these projects in their schools and about their plans to expand.
2:15 pm–3:15 pm
Domestic Abuse: Protecting Staff and Kids
This session focuses on the widespread issue of domestic abuse and how it affects the family and the workplace. Learn the signs of an abusive personality
and the effects it has on children, as well as positive ways to help those affected by abuse.
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