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SNA Special Report
Part II: New School Meal Patterns |
We continue with Part II of this two-part special news report about new school meal patterns.
Today, SNA SmartBrief features stories that take a look at innovative steps schools are taking to meet the new meal patterns, explores how the standards are influencing practices beyond the cafeteria and hears from experts in the field.
In case you missed Part I of this special news report, SNA SmartBrief provided a summary of news updates on the new meal patterns, highlighted ways in which schools are bringing students into the conversation and shared meal ideas straight from school kitchens.
If you don't receive SNA SmartBrief daily, we urge you to sign up for our timely e-newsletter. SNA SmartBrief delivers the stories making news in your profession directly to your inbox -- for free. |
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- Colo. nutrition professionals launch catering program
School nutrition professionals in a Colorado district are catering district meetings and parties as a way to offset the cost of new, healthier meal options. The in-house catering brought in almost $40,000 last year, and this year's earnings are set to help the overall program break even. "It's a way to showcase to other employees that we do have real chefs and we know how to cook," said Brandy Dreibelbis, district manager. Daily Camera (Boulder, Colo.)
(12/25)     
- Fla. schools aim to prevent food waste
 Some Florida schools are reporting a high volume of wasted food and beverages in the cafeteria -- the cost of which they say is adding up. To encourage students to eat some healthier items, such as vegetables without butter, nutrition professionals say a combination of strategies, including presentation, taste and teachers modeling healthy eating, go a long way. The News-Press (Fort Myers, Fla.)
(12/15)
| Beyond Lunch | | |
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- Minn. schools' focus on nutrition expands to snacks
In some Minnesota schools, officials are working to ensure students are eating healthy outside of the cafeteria. In some cases, school nutrition professionals are offering students healthy snacks, such as veggies and dip, and marking celebrations in ways that do not involve junk food. One school holds a monthly Healthy Snack Friday, in which students make their own nutritious snacks. Star Tribune (Minneapolis-St. Paul, Minn.)
(12/22)
- Md. district's breakfast items meet USDA requirements
Frederick County public schools in Maryland are taking steps to serve breakfast meals that are approved by the U.S. Department of Agriculture and students. For example, Judith Feola Gordon, district foodservice manager, says a breakfast favorite among students is the flapstick -- a type of pancake wrapped around a sausage that looks like a corndog -- includes 137 calories, 7 grams of fat, 13.66 grams of carbohydrates and 4.53 grams of protein. Served with orange juice and flavored milk, the meal represents a USDA-approved breakfast. The Frederick News-Post (Md.)
(12/22)
| Expert Opinion | | |
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- Getting students to eat their vegetables
 An ongoing challenge for school nutrition professionals under new federal meal standards is encouraging students to eat their vegetables, asserts Melanie Konarik, director of child nutrition for Spring Independent School District in Houston. Konarik, who will be honored at the School Nutrition Association's Child Nutrition Industry Conference this month, says in this interview that her district has introduced some new items, such as a build-your-own sub line and an all-Asian cuisine line, to appeal to students. SmartBrief/SmartBlog on Education
(12/11)
- SNA chapter president focuses on changing eating patterns
Students come to school knowing what foods they like -- and which ones they don't -- says Debbi Beauvais, president of the New York School Nutrition Association and a registered dietitian. In this interview, she discusses the challenges of enticing students to eat new and healthy foods and about the role of schools in helping students make those choices. "You have to change eating patterns one child at a time basically," she said. AgInfo.net
(12/6)
| SNA Resources | | |
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School Nutrition showcases big ideas and innovations
Even a small idea or change can have a significant impact on your cafeteria participation! To find ideas and inspirations of all kinds that you just might want to implement in your own operation, turn to the December digital issue of School Nutrition, SNA's award-winning publication. The issue also includes a look at stir-fry techniques and how the one-pot dish can be incorporated into a school nutrition operation.
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Mark your calendar for LAC 2013 in the nation's capital!
It's not too early to mark your calendar for SNA's 2013 Legislative Action Conference (LAC), to be held March 3 to 6 in Washington, D.C. LAC is your opportunity to shape national policy related to school nutrition while networking with your peers from across the country. SNA is excited to announce that online registration is now open and that this year's keynote speaker will be Chuck Todd, Chief White House Correspondent and political analyst for NBC News.
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| | Recent SNA SmartBrief Issues:
- Wednesday, January 09, 2013
- Tuesday, January 08, 2013
- Monday, January 07, 2013
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- Thursday, January 03, 2013
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