November 2012

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NovCoverSmall2012 School meals served under the National School Lunch and School Breakfast Programs have undergone the first major update to federal nutrition standards in 15 years. Radical changes will be necessary to align school meals with the latest findings of nutrition science and ensure that schools are doing all they can in a commitment to raising a healthier generation of children. The November issue of School Nutrition, SNA’s award-winning flagship publication, examines what schools around the country are doing to successfully implement the new meal pattern regulation, as well as provides guidance on training front-line staff on the tools and information they need to ensure its implementation. The issue also includes a look back at last spring’s National School Breakfast Week celebrations and presents some creative breakfast-in-the-classroom approaches.

Could your operation benefit from some advice and encouragement from school nutrition operators implementing the new meal pattern regulation? “Add One Cup of Creativity” gathers tips and ideas from your colleagues around the country designed to offer some inspiration.

What are the most important key concepts regarding the new changes in school meals? How should you describe them to staff? What types of tools and resources are helpful? “Raising the Bar Isn’t Easy” offers some suggestions for fortifying your front-line staff with the tools and information they need to ensure that implementation of the new meal pattern enjoys long-term success.Bonus Web Content: It’s important to train your front-line staff on the various components of a reimbursable meal and the reasons behind the recent changes to school meals, but don’t overlook the value of regular, reinforced customer service training. Check out an exclusive online overview of key concepts to relay to your team.

It’s a struggle to juggle new regulatory requirements with student customer expectations and demands. Have schools been able to settle on an effective menu mix? “Striking a Balance” takes a look at this hot topic. Bonus Web Content: School Nutrition also asked directors to share details about changes to their menu planning approaches, the variety and frequency of menu items offered and sources for recipe and menu assistance. Their feedback on these topics, as well as other challenges they have encountered, is featured online.

School nutrition professionals set their sights high during National School Breakfast Week, March 5-9, 2012. The “School Breakfast—Go for Gold” theme lent itself to creative promotions, decorations, activities, menus and more. “Good as Gold” serves up inspiring reports from school chefs who truly have hearts of gold.

“Breakfast (in the Classroom) Is Served” reveals some of the menu-related challenges—and opportunities—you may encounter when starting (or expanding) breakfast-in-the-classroom service. Bonus Web Content: Don’t miss online exclusive recipes for scratch-prepared breakfast items such as blueberry muffins and breakfast burritos served in Denver Public Schools.

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