Education Sessions for Tuesday

2:15 pm–3:15 pm
Capturing Your Dream Kitchen: New Design and Innovation
The Dream Kitchen Survey, conducted in 2008, reached out to K-12 and college/university foodservice operators to help bridge the communication gap between operators and manufacturers and help all partners better understand the challenges related to cafeteria design and student appeal. Come hear highlights of the survey findings, learn about current design trends and gain practical tips for redesigning or building new school kitchens.
Intended Audience: DDS, MC, C, I

3:30 pm–4:30 pm
Operational and Practical Insights From Major City School Districts
NFSMI conducted a study in 2005 to explore issues associated with school nutrition programs in large school districts. Key findings address preparation of school nutrition professionals to assume leadership roles as current directors retire. The results also identify key education and training needs to facilitate successful programs in major city school districts. Hear about the results and their implications from both the researchers and major city directors who served on the expert panel.
Intended Audience: MC, SA, I

Save Money through Energy and Waste Management
The expert panelists will discuss various components of energy and waste management, including energy efficiency in the kitchen, and the hierarchy of waste management, and LEED certification. Learn how to increase profits through energy efficient equipment and how to implement a waste management program in your foodservice operation. Gain insights from case studies of studies of successful sustainable programs. A moderated discussion will follow.
Intended Audience: M, D, MC, SA, I, C

2:15 pm–3:15 pm
SNA 2009 Legislative Update
How do the various child nutrition legislative proposals affect the 2009 Child Nutrition Reauthorization? How can you effectively advocate on behalf of the Association, your business or your school? These are just two of the key questions that will be answered in depth during this session. Come and learn what’s happening and what you can do to represent your interests before your elected leaders.
Intended Audience: D, MC, S, I

3:30 pm–4:30 pm
The Coordinated School Health Model: Creating Healthier Schools in America
This session will address policy solutions to combating childhood obesity in schools. The Coordinated School Health Model, a science-based approach to school-based health services, will be discussed in the context of creating healthier schools in America.
Intended Audience: D, MC, S, C, I

2:15 pm–3:15 pm
Conflict Management
Gain skills to recognize conflicts ranging from simple squabbles in the workplace to matters of life and death, and learn proven strategies for a successful resolution. Both front-line staff and experienced management personnel will benefit.
Intended Audience: E, M, DDS, MC, SA, C, I

Empower Your Managers With Staff Training
Manatee County (Fla.) Schools has implemented a training model that allows managers to be the trainers. Learn how the district enhanced its program through “SPOT” training, cutting-edge modules and self-instruction videos. Take home ideas to implement in your district’s training program
Intended Audience: DDS, MC, C

3:30 pm–4:30 pm
Octopus Organizing
Do you need 8 arms to accomplish your to-do list, but still never really get caught up? Learn about the 6 Ps of organization and how to reduce your tendency to procrastinate. Leave ready to reel in your octopus before it overcomes you. Use these skills to balance your life and improve productivity at work.
Intended Audience: E, M, DDS, MC, SA, C, I

2:15 pm–3:15 pm
NSLW 2009: NBA All-Star School Lunch Tipoff!
Learn about the 2009 NBA-inspired National School Lunch Week (NSLW) theme and the many tools available to help make ”All-Star School Lunch” a slam-dunk in your schools! Get ideas from your your peers, learn how to increase media awareness for your school lunch program and much, much more!
Intended Audience: E, M, DDS, MC

2:15 pm–3:15 pm
A New Conversation: Living Well With Nutrient-Rich Foods
Learn how the use of nutrient density can optimize the quality of children’s diets and explore how this fits into dietary guidelines for school meals and competitive foods. An expert panel will explain how the concept of nutrient density can be applied to children and adults when eating at school, at home and dining out to improve their overall diets. The consumer-developed Nutrient Rich Foods educational tool will be featured.
Intended Audience: DDS, MC, SA, C, I

Snackwise: A Nutrition Rating System for Vending Machine Snacks NEW
A new program is now available to help schools educate kids on the nutrition quality of vending machine snacks. The Snackwise Nutrition Rating System is an independent, flexible and online tool that conveniently ranks the foods sold in vending environments. It doesn’t ban any foods or pick favorites, it simply uses the food label to rate the snacks so that the customer can make informed choices. Come learn more about this easy to implement system.
Intended Audience: M, D, MC

3:30 pm–4:30 pm
The Mechanics of Organics
Confused about organic foods? Increased demand for organic products may go from the grocery shelves to your cafeteria lines. How will you respond? Participants will examine facts and current research about organic foods and will be better able to educate staff and answer questions from parents. Also, hear from school nutrition operators who are exploring this complex issue.
Intended Audience: E, M, DDS, MC, C

2:15 pm–3:15 pm
Give Me the Money! – Grant Writing 101 NEW
The grant market is more competitive today than ever. Whether you are applying for a $500 or a $50,000 grant - the process is the same. Learn simple steps and strategies that will help your application stand out in the approval process.
Intended Audience: D, MC,

3:30 pm–4:30 pm
Invest in Your Team—Retain and Cultivate With Professional Development
Invest in your staff by using a well-planned, professional development program to recruit, retain and cultivate successful members of your school nutrition team. Learn how to assess needs and team member interest to build a successful professional development program; become familiar with cost-effective tools; and use SNA’s Certification and Credentialing programs for staff encouragement.
Intended Audience: DDS, MC, SA, C

SNA Certification Q&A
SNA’s updated certification program includes changes for certified individuals, states and trainers. This session will help you understand responsibilities and requirements for documenting and tracking CEUs and Key Area Hours, course approval and trainer certification.
Intended Audience: DDS, MC, SA

Ten Feet Tall & Bulletproof: Top Traits of Leaders
You have the power to shape lives and influence others—and you don’t have to be faster than a speeding bullet or able to leap tall buildings in a single bound. All you have to do is to be willing to show others through your everyday actions that leaders are not born; they are molded. This fun-filled session will unveil some top traits of school nutrition leaders that you will be able to take home and use immediately.
Intended Audience: E, M, DDS, MC, SA, C, I

2:15 pm–3:15 pm
Managing Commodity Inventory to Reduce Cost
Inventory control or maintenance at the state or processor level can add significant costs to USDA foods. Learn when and how inventories are reduced and how to monitor reduction of raw commodities returned in finished end-products. Participants will understand their responsibilities for monitoring value-pass- through systems and receive guidance for working with the state agency and/or vendor to improve the process.
Intended Audience: DDS, MC, SA, I

Take the Stress out of Food Recalls
Do you know what to do when there is a food recall? This session will cover recall action plans and tracking products, which will help you handle a recall quickly and in an organized manner, and respond with confidence to questions from program participants.
Intended Audience: M, DDS, MC SA, I

3:30 pm–4:30 pm
Commodity Processing 101
Learn basic steps to process bulk USDA foods, including specific requirements for different types of foods. Hear about the value-pass-through systems, record-keeping requirements and streamlining through new regulations. Sections from the updated Recipient Agency Processing Handbook will be highlighted.
Intended Audience: M, DDS, MC, SA, I

Provision 2 & 3
This session will present an overview of Provision 2 & 3, focusing on Provision 2 and reviewing current guidance. Directors running their operation under this program will share their experiences.
Intended Audience: DDS, MC, SA