Education Sessions for Wednesday

8:30 am–9:30 am
Overstaffed or Understaffed? Measuring School and District Performance
Factors affecting productivity ultimately affect the bottom line. Analyzing staffing requirements for individual schools is essential. Explore current research on performance measurements used in school nutrition programs and learn how to select, apply and evaluate appropriate measurements. Leave with tools to determine the meals-per-labor-hour or revenue-per- dollar-expense rates for your district and find out how to use benchmarking steps to make staffing decisions.
Intended Audience: DDS, MC, SA, C

9:45 am–10:45 am
FEAST on This: Equipment Safety Training
The Massachusetts Food Equipment and Safety Training (FEAST) Program was designed to provide engaging and meaningful professional development on safe equipment operation and cleaning. It also helps school nutrition personnel meet basic standards and competencies for their positions. The FEAST program includes equipment operation videos, fact sheets and instructional materials to support multiple learning styles. Translations are available in 9 different languages.
Intended Audience: E, M

What's the Latest - Emerging Research in School Nutrition
Come to this session and listen as school nutrition researchers present their latest findings and discuss how this information impacts the profession. Topics to be discussed will include a sampling of the research being presented at the Child Nutrition Showcase.
Intended Audience: SA, C

2:15 pm–3:15 pm
Greening the Lunch Plate
Learn strategies from successful farm-to-school programs in Arizona, New Mexico and California that increase school meal participation rates, reduce food distribution miles, reward sustainable growing practices and encourage good nutrition. You will walk away from this session with best practices for implementing a farm-to-school program that appeals to students; increases fruit and vegetable consumption; and is environmentally and cost-effective. Complementary green programs, such as composting, recycling and gardening, also will be discussed.
Intended Audience: M, DDS, MC, C

2:15 pm–3:15 pm
The Bottom Line on Charge Policies
Charge polices have maintained a steady, prominent media focus. For school nutrition operators, it can be a challenge to feed hungry children and find ways to keep the program financially solvent. Come learn about different approaches to accounting for unpaid meal balances in school districts of various sizes and geographic locations, as well as how to handle the public relations aspects of the issue.
Intended Audience: D, MC, S

8:30 am–9:30 am
The ABCs of Team Building
Confused as to which team your employees are “playing” on? Come to this session for an outline of the fundamentals necessary to build an effective team, a demonstration of basic team-building skills; and a team-building checklist to take back to your district.
Intended Audience: M, DDS, MC

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. Discover four causes of gossip, take a look at gossip’s inherent place in school kitchens and gain a positive approach to controlling it. Intended Audience: E, M, DDS, MC

9:45 am–10:45 am
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. Discover four causes of gossip, take a look at gossip’s inherent place in school kitchens and gain a positive approach to controlling it.
Intended Audience: E, M, DDS, MC

2:15 pm–3:15 pm
Simple Principles for Effective Coaching in the Workplace
Managing staff effectively is key to running a successful operation. This session will focus on practical applications for implementing insights outlined in Ken Blanchard’s book, Putting the One Minute Manager to Work. Participants will walk away with two practical models that can be used to make major improvements in their overall effectiveness as a manager.
Intended Audience: M, DDS, MC, I

8:30 am–9:30 am
NSBW 2010: School Breakfast—Ready, Set, Go!
SNA will kick off this fun theme for National School Breakfast Week (NSBW) 2010. Learn about tools available to help students understand the benefits of school breakfast and how to make your breakfast program a go!
Intended Audience: E, M, DDS, MC

The Power of Color
Come discover how color influences your needs and see how it can impact your cafeteria through examples and photographs. Find out what colors stimulate appetite, encourage learning and promote positive feelings, and identify your own personal color through a color sense game.
Intended Audience: E, M, DDS, MC, C

9:45 am–10:45 am
Toot Your Own Horn! NEW
Someone once said, “The power of who you are goes beyond putting a Sloppy Joe on the tray.” What’s worth fighting for in school nutrition? Be prepared for the challenges; cultivate new skills to equip you in handling negative teachers, parents and media questions. You have the right answers to all the questions. Come and learn how you can connect with your faculty and parent organizations to promote your school nutrition program. Role play real life situations and learn how you can “seize the day”!
Intended Audience: E, M

2:15 pm–3:15 pm
Fuel Up to Play^™—Are Your Kids Ready to Score?
The National Dairy Council and the National Football League are bringing resources and dollars to schools to affect change among students and school environments in nutrition and physical activity. The research-based Fuel Up to Play™ program involves the entire school in accepting the challenge to make changes that will impact the access to and consumption of the food groups to encourage, as well as get students to play for 60 minutes daily. Participants will learn how to get involved in this program and how to make the case for the connection of health and nutrition to student achievement in order to involve other school stakeholders.
Intended Audience: M, DDS, MC

8:30 am–9:30 am
Viva Las Veggies (Legumes and Whole Grains, Too)
Participants will “win big” in meeting’s SNA’s proposed National Nutrition Standards by exploring the creative foods being served by school meal programs across the country. Learn how to bankroll SNA’s goals for whole grains, legumes and vitamin-rich fruits and vegetables.
Intended Audience: E, M, DDS, MC, SA

9:45 am–10:45 am
Canned and Frozen Fruit Make Great Cents!
Add cost savings to your programs by serving nutritious and affordable canned and frozen fruits, such as peaches, pears, apricots, berries and more. Get smart recipe and menu ideas, serving suggestions and presentation tips. Participants will get the scoop on U.S. canned fruit food safety and take home a CD-ROM telling the story of California fruit—from farm to fork!
Intended Audience: E, M, DDS, MC, SA

State of the Plate 2009 NEW
Participants will take a virtual tour of the supermarket to learn how foods are marketed to consumers, especially children. This session takes a humorous look into what Americans are putting in their grocery cart, ordering at the drive thru, and much more.
Intended Audience: E, M

Getting Comfortable with Celiac Disease and Food Allergies NEW
After this presentation, attendees will understand how to safely prepare and serve students affected by celiac disease and food allergies. This presentation will include general education on celiac disease and food allergies, and will lay a foundation for finding safe, allergen-free options and ways to avoid cross contamination.
Intended Audience: E, M

2:15 pm–3:15 pm
Do Your Students LOVE Whole Grains Yet?
It’s been over four years since the 2005 Dietary Guidelines for Americans recommendation to “make half your grains whole.” Since then, operators and industry alike have experienced many successes and challenges. One learning is clear: no one can do this alone! Come hear about an interesting collaboration spearheaded by The Grains for Life Foundation, which pulled together academia, government, professional associations, industry and school foodservice to work on increasing whole grain consumption in schools. Intended Audience: D, MC, S, C, I

Gluten-Free Diets in Schools
Are you seeing an increase in gluten-free diet requests in your state or district? What exactly is a school nutrition program’s responsibility to accommodate these requests? Participants will learn the basic concepts of the gluten-free diet, including identifying foods containing gluten, and get a jump-start on implementing gluten-free menus.
Intended Audience: DDS, MC, SA

2:15 pm–3:15 pm
Jazz Up Your Vegetarian Menus
In 2009, over 60% of districts offered vegetarian menu options according to SNA’s 2009 Operations Report. Come hear about innovative vegetarian menus used by your school nutrition peers and take home ideas for items that will please vegetarian and non-vegetarian students alike.
Intended Audience: M, DDS, MC, I

8:30 am–9:30 am
Are You a Zookeeper, a Baby-Sitter or a Leader? Learning to Bring out the Best in People
Do you want to learn how to successfully lead a team in today’s challenging school nutrition marketplace and have fun while doing it? Attendees will learn six keys for bringing out the best in people. Some of topics addressed will be the difference between leadership and management, how to properly handle failure and tips for encouraging proper behavior.
Intended Audience: E, M, DDS, MC, SA, C, I

9:45 am–10:45 am
Brush Up on Your Skills for the New School Year
NFSMI’s 2008 “Growing Your Professional Skills” Breakfast Lunch Training provides short lessons on key skills for site-level staff. Come to this session to find out how to access the training materials and brush up on your skills in developing production records and standardized recipes, time management, staying organized, maintaining a professional appearance, having a positive attitude and more.
Intended Audience: E, M

2:15 pm–3:15 pm
I Think I’m Allergic to NUTS: Learning to Work Productively With the People Who Drive You Crazy
One of the greatest causes of headaches, stress and loss of productivity is the people at work who drive you crazy! Unfor-tunately, most school nutrition professionals have had little (or no) training to help manage these troublesome relationships. Get practical advice to instantly improve your productivity and reduce stress. Leave with skills to develop productive relationships with the most challenging types of personalities.
Intended Audience: E, M, DDS, MC

8:30 am–9:30 am
A Blueprint for Handling Food Allergies
This session will cover all aspects of food allergies in schools, provide information about handling food allergies, and cover food allergy management plans for foodservice operations. Best practices and links to numerous resources will be included.
Intended Audience: M, DDS, MC, SA

USDA’s New Food-Ordering Program Launch
Get an overview of USDA’s Web-Based Supply Chain Management (WBSCM) system. Learn about the changes to ECOS features, data and navigation and find out about the training schedule for WBSCM and activities to prepare for the transition.
Intended Audience: DDS, MC, SA

9:45 am–10:45 am
Are You Serving Summer Food?
The Summer Food Service Program is ideal if your school or district sponsors enrichment, recreational or activity programs over the summer. This federally funded program provides meals that complement learning and recreation opportunities at neighborhood schools, recreation centers, playgrounds, parks, camps and other community sites. Learn how simplified rules make participation easier.
Intended Audience: M, DDS, MC, SA

Take the HealthierUS School Challenge
Planning and serving award-winning meals is a challenge in tight economic times. In this session, USDA and school nutrition directors will give you tips for creating a gold-level food, nutrition and physical education environment in your school.
Intended Audience: E, M, DDS, MC, SA

2:15 pm–3:15 pm
How Procurement Works
Participants will learn the basics of procurement for schools and industry: General Requirements, Planning and Administering a Competitive Procurement and Special Considerations. USDA’s new web-based procurement training will be described.
Intended Audience: DDS, MC, SA, I

Eating Right When Money Is Tight Using USDA Foods
USDA foods commodity have a new “look,” complete with new tools for you. Get the scoop on a new website and take home updated information about the program to share with your customers.
Intended Audience: E, M, DDS, MC, SA, I

8:30 am–9:30 am
School Feeding Beyond Borders: A Global View
The Global Child Nutrition Foundation (GCNF) works globally to help developing countries provide school meals for some of the world’s most needy children. Come learn about GCNF’s mission, its program of work and the values and projects that guide its activities. This session will include a photo tour that highlights events in countries where GCNF is presently working.
Intended Audience: E, M, D, MC, C, I