Education Session: Tuesday

Sunday | Monday | Tuesday | Wednesday

TUESDAY 8:45 AM–9:45 AM

ADMINISTRATION

Roundtable Session: Community Eligibility Provision: A Collaboration
Come join this interactive roundtable discussion session, in which you will be engaged in reporting results and findings. Be a part of a collaborative effort between state school nutrition programs, other state education agencies, school districts and even within the general public. Learn about Title 1 and working within the parameters, fee waivers, SAT, ACT, AP testing, PR letters, announcements, information and much more.
Note: Space is limited.
For: State Agency Only

Roundtable Session: Movers and Shakers: Taking a Look at What Drives School Nutrition Research
“Movers and Shakers” have a habit of making things happen in their environment. In the school nutrition arena, there are many people who are influential in the changes that directly impact America’s youth. Join NFSMI Applied Research staff in a discussion of current issues in school nutrition programs. Learn how research can be used to address the issues and to move programs toward solutions.
Note: Space is limited.
For: College Only

TUESDAY 10:00 AM–11:00 AM

OPERATIONS

Five-Step Solution for Sodium Targets
Concerned about Level 1 sodium targets? Learn how to evaluate current menus for sodium levels and identify menu changes required. Understand the “NOVEL” method for meeting sodium targets while maintaining student favorites. You’ll leave confident of your sodium management skills for positive menu outcomes—breakfast, lunch and more.
For: Employee, Managers, College and State Agency Only

Food Allergies: Think Smarter, Not Harder
You have a responsibility to serve nutritious and safe meals to students with food allergies. Learn how to organize the work spaces in your kitchen to avoid cross contact, how to manage menu substitutions with offer versus serve and alternate items, and resources for reading food labels to train your staff. Discover new USDA and National Food Service Management Institute (NFSMI) tools.
For: Employee, Managers, College and State Agency Only

NUTRITION, NUTRITION EDUCATION & PHYSICAL ACTIVITY

Incorporating Nutrition Education in Your Meal Programs
You administer many school meal programs, often having very little time to include nutrition education about healthy choices and the foods they are serving. Come learn about ideas and resources we have developed in Vermont that use nutrition education through the meal programs and integrate classroom and cafeteria activities. We will highlight some partnerships that have developed and have created innovative professional development for child nutrition staff.
For: Employee, Managers, College and State Agency Only

Motivate Kids to Eat Healthy
Struggling to keep veggies out of the trash cans? This session focuses on encouraging student to try new fruits and vegetables through sampling. Research shows that sampling drives sales—try it in schools! Learn to successfully implement a standardized sampling program to allow students to taste different fruits and vegetables recipes and provide nutrition education. Develop an implementation plan and keep students excited about school lunch!
For: Employee, Managers, College and State Agency Only

Roundtable Session: USDA Foods Game
This interactive roundtable session will engage participants in testing their knowledge of the USDA Foods program through an active game designed to be instructional and fun. Participants will learn about the benefits of the USDA Foods Program and how USDA foods can help menu planners meet the new meal pattern requirements.
Note: Space is limited.
For: Employee, Managers, College and State Agency Only

ADMINISTRATION

Roundtable Session: Community Eligibility Provision: A Collaboration (REPEAT)
Join this interactive roundtable discussion session, in which you will be engaged in reporting results and findings. Be a part of a collaborative effort between state school nutrition programs, other state education agencies, school districts and even within the general public. Learn about Title 1 and working within the parameters, fee waivers, SAT/ ACT/AP testing, PR letters/announcements/information and much more.
Note: Space is limited.
For: State Agency Only

MARKETING & COMMUNICATIONS

Amazing Results from Smartphone Food Photography
If you own a smartphone, you have an effective marketing tool right in the palm of your hand. The old adage about a picture being worth a thousand words is even more accurate in today’s social media world. Learn to use your smartphone for taking/sharing photos and getting healthier results from every marketing effort. Bring your smartphone to this session and discover 12 easy ways to take better school food photos every day after.
For: Employee, Managers, College and State Agency Only

Creating a Captivating Cafeteria: Best Practices
Do you have healthy kids or healthy trash cans? Come learn about the best practices that schools are using to get kids to eat more fruits, vegetables and target entrees. Identify the best practices that are missing from your cafeteria and begin a plan to implement them in this session. This session will help keep you current on national trends.
For: Employee, Managers, College and State Agency Only

“Let”tuce Build Partnerships
Come learn about The Farm to Tray Program, a partnership program that includes vegetables grown by greenhouse students and is procured by the school nutrition department. Learn how by using fresh vegetables, these students educate children and community members about the health benefits of locally grown and purchased produce for balanced nutrition.
For: Employee, Managers, College and State Agency Only

Marketing and Plate Presentation
Learn different ways of marketing and promoting your school lunch program. The focus: eye appeal from the line to the plate! Get tips on how to decorate your serving line on a budget and learn how to use your cafeteria to target the different age groups.
For: Employee, Managers, College and State Agency Only

Oh My Stars & Monsters Breakfast Promotions
Hear about child-friendly breakfast promotions designed to teach staff, students and the general public the new breakfast meal pattern. These must-see communication tools speak to food items and recognizing reimbursable meals. These tools bring fun and ease to selecting reimbursable meals and include a variety of free, reproducible materials.
For: Employee, Managers, College and State Agency Only

Public Speaking: Communicate Comfortably with Passion, Not Fear!
Discover how to format and deliver your message on school nutrition using tools and tricks to assist you without reading your presentation to the audience. Hear from a director who overcame her fear to speak at ANC. Bring your fears to share and learn how to overcome them. With school nutrition remaining in the forefront of local and national news we all need to be messengers of the positive, productive school nutrition programs we operate.
For: Employee, Managers, College and State Agency Only

TUESDAY 2:15 PM–3:15 PM

OPERATIONS

Roundtable Session: Driving Participation: Research, Menu Planning and Merchandising
Join this interactive roundtable discussion session where we will answer: What’s your best practice for getting students to frequent the cafeteria? Knowing what foods kids are eating in restaurants, at schools and at home will help you better understand your customers. Hit a participation home run with effective menu planning, creative marketing and merchandising! Plan to share your success stories to be better armed.
Note: Space is limited.
Especially for: New Directors

MA Menu Planning Project—What Is It and How Can I Use It?
Come learn about the Massachusetts Menu Planning Project developed by the John Stalker Institute to assist directors in effectively meeting the new federal menu planning standards for the National School Lunch Program effective SY12-13. The project documents student preference data, four-week Certification documentation. You will learn techniques that you can use to implement in your own school or district.
Especially for: New Directors

NUTRITION, NUTRITION EDUCATION & PHYSICAL ACTIVITY

Embrace Healthy Habits with the STEPS Challenge
More than 5,000 SNA members have committed to living a healthier lifestyle with the STEPS Challenge. If you’re not participating in STEPS yet, attend this session to learn how the program works, get inspired to make healthy changes, and hear success stories from other members. Getting healthy and active can be as simple as making a few easy changes—so join us as we get inspired and excited about personal wellness!

GENIE: Your Nutrition Education Wishes Granted!
Come learn about the newly released, easy-to-use resource developed by the Academy of Nutrition and Dietetics and its Foundation that can be used by school nutrition professionals to plan effective nutrition education programs that positively impact youth. Discover how it was developed and validated, and how the interactive online version can help you design your own effective nutrition education programs.

Hot Topic! Serving Up Smart Snacks in Schools
Want to know more about serving up tasty and healthy snacks in school? Come join us as we take a look at the new rule, including new resources to help you serve up fresh and filling snacks in your schools this fall!
Especially for: New Directors

ADMINISTRATION

Effective Use of USDA Foods Entitlements and Banks
USDA Foods dollars are revenue to the school foodservice account and need to be treated as carefully as reimbursements, sales and expenses. There are a number of tools available to assist in this including menu planning and inventory monitoring systems. Come explore the importance of USDA Foods management and tools.
Especially for: New Directors

Maximize Breakfast, Afterschool & Summer Meals Revenues to Feed More Children
Are your school nutrition programs annually losing money or barely breaking even? Interested in feeding more children while increasing revenues? Rather than lose money, learn how you can maximize the financial gains for your school feeding programs through the use of proven-successful strategies and incur overages that can be re-invested to improve and expand your programs.
Especially for: New Directors

Online Tools Lend a Helping Hand
Technology can lend a helping hand to schools as they strive to meet new Competitive Food standards. Learn about an online nutrition evaluator and recipe analysis tool developed to meet the state regulated competitive food standards for Massachusetts and how these resources could serve as a national model.

Hot Topic! Professional Standards are Coming: Are You Ready? (REPEAT)
This session will teach participants about the provisions of Section 306 of the Healthy, Hunger-Free Kids Act (the establishment of professional standards for school foodservice). Attendees will also learn about the components of the proposed rule. The specific requirements for state agency directors, school nutrition district directors and other school nutrition employees will be reviewed.
Especially for: New Directors

MARKETING & COMMUNICATIONS

Amazing Results from Smartphone Food Photography (REPEAT)
If you own a smartphone, you have an effective marketing tool right in the palm of your hand. The old adage about a picture being worth a thousand words is even more accurate in today’s social media world. Learn to use your smartphone for taking/sharing photos and getting healthier results from every marketing effort. Bring your smartphone to this session and discover 12 easy ways to take better school food photos every day after.

Toot Your Own Horn Without Blowing It
Is your program doing amazing things to nourish kids, but no one ever hears about it? Learn proven techniques to artfully brag about the great things going on in the cafeteria to the shareholders who are judging what you do (parents, teachers and administrators). Learning how to toot your horn effectively will improve perceptions of your efforts, reduce your stress and help you drive real change.

Contact Us

120 Waterfront Street, Suite 300
National Harbor, MD 20745
servicecenter@schoolnutrition.org

Tel (301) 686-3100
Fax (301) 686-3115

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