It's likely that at some point in your career as a school nutrition professional, you have been both challenged and rewarded by serving a child with special needs. In the October 2006 issue, School Foodservice & Nutrition covers the latest in this topic, from accommodating student customers with allergies to finding the latest in food-safety tools. This issue offers in-depth articles to help you meet—and exceed—the expectations of student customers and their families.
First, how much do you know about the special needs of special-needs students? In "Special Interest," learn about modern medicine’s role in creating special-needs kids, the vast variety of disabilities and how to get started in assisting your student customers who have special needs.
Sometimes, special needs can take a tragic turn. In 2001, a student in the Spokane (Wash.) Public Schools died after eating a peanut butter cookie that the school nutrition staff had provided for a field trip. Learn how the school nutrition staff there have since altered their operation to make schools safer for children—and what you can do to prevent similar tragedies—by reading "Much Ado About Allergies."
Next, turn to a lighthearted, practical piece about modifying diets for kids with eating difficulties. Whether the kids need texture and consistency alterations or caloric adaptations, tube feeding or other food restrictions, these particular special needs have become increasingly common in mainstream school nutrition programs over the past 30 years. You will find creative ways to make mealtime more enjoyable for special-needs kids in "Whip Up Something Special!"
Of course, children are not the only ones in your school who may have special needs. Keeping your staff in mind, turn to "Space That Accommodates" to explore kitchen design. Discover the latest challenges, legal regulations and solutions to making the workplace efficient and easy to navigate for all of your employees.
The October 2006 issue also features a special bonus: 2006 HACCP Compliance Tools Buying Guide. That’s right! If you’re in the midst of determining your compliance with HACCP regulations, you may find helpful tools in this guide. Featured products range from thermometers and other temperature-measuring devices to tools that assist with labeling and stock rotation systems to pans and utensils used for cooking, baking and cooling that are specially designed to facilitate food safety.
This month, it’s time to take a look at how you can make your operation safe—and fun—for everyone, regardless of their abilities, conditions and needs. From special-needs students to your staff to the latest in food-safety tools, SF&N covers every topic you need to succeed.
How much do you know about the special needs of special-needs students? Start with recognizing the most fundamental fact: They are children in your school.
Much Ado About Allergies
It could happen to you. In 2001, the school nutrition staff for Spokane (Wash.) Public Schools received a request from teachers for bag lunches for students participating in a field trip. What the team didn’t know was that 3rd-grader Nathan Walters had a life-threatening allergy to peanuts.
Whip up Something Special!
Don’t let the preparation of special-needs menus become a chore. When you apply a little creativity to this culinary challenge, you provide superior service to these unique customers.
Space That Accommodates
If your school or district is planning a renovation or new construction, keep in mind that for staff to serve students, the kitchen must serve the staff.
2006 HAACP Compliance Tools Buying Guide
Sure, it's paperwork aplenty, but your HAACP-based food-safety plan may reflect standards and procedures already in practice. An initial assessment of your operation will highlight any weak areas that must be addressed.