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September 4, 2012
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Daily news about school nutrition

  Top Story 
 
  • SNA: Encourage students to try new, healthy options
    New federal standards for school meals have changed how school nutrition professionals "do business," according to Sandra Ford, president of the School Nutrition Association. As schools transform their menus, Ford said students are likely to notice new requirements for fruits and vegetables. Ford recommends that students be allowed to taste test the new options. "If they've never tasted squash before, we encourage the kids to try it," Ford said. United Press International (9/2) LinkedInFacebookTwitterEmail this Story
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  School Update 
  • Some schools could return to cooking from scratch
    In a New York school district, members of the Erie County School Nutrition Association worked over the summer to develop "cycle menus," which are five weekly menus that meet federal nutrition standards. Barbara Albi, food service director at Depew Schools and president of the county association, also said she expects that some schools may return to cooking from scratch, so they can control sodium content in meals. The Buffalo News (N.Y.) (9/2) LinkedInFacebookTwitterEmail this Story
  • Students adjust to healthier school meals
    While healthier meals in school cafeterias may not be an instant hit with students, new federal meal standards mark an important step in helping to battle childhood obesity, says Lori Adkins, child nutrition consultant for Oakland Schools. Some of the biggest challenges may be how to entice students to choose more fruits and vegetables and embrace healthier versions of old favorites, such as pizza. The Detroit News (9/4) LinkedInFacebookTwitterEmail this Story
  • Middle-school students produce food for cafeteria
    Students at an Arizona middle school help to maintain a community garden that will be used to provide fresh produce for the school cafeteria. The garden is part of a schoolwide push for better nutrition and lessons in wellness. That includes Apple Crunch Week, during which students drink smoothies made from different types of apples. The school also is focused on improving physical education. Arizona Daily Star (Tucson) (9/3) LinkedInFacebookTwitterEmail this Story
  • Other News
  Nutrition & Wellness 
  • Microgreens pack more nutrition than mature vegetables
    Growers have begun to peddle microgreens -- plants that are 14 days old or younger -- touting their massive nutrient content and the vibrant colors they add to dishes. Researchers at the U.S. Department of Agriculture discovered that the leaves of microgreens packed four to six times more nutrients than the leaves of mature adult leaves, making them the latest vegetable craze. National Public Radio/The Salt blog (8/30) LinkedInFacebookTwitterEmail this Story
  • People have choices when removing dairy from a diet, experts say
    People who remove dairy from their diet have many whole-food options for getting the protein and nutrients they need, along with products such as soy-based milks and cheeses, rice-based ice cream and coconut yogurt. Registered dietitian Rebecca Dority of Texas Christian University says that while dairy alternatives may come close to tasting like the real thing, it is important to compare product labels to ensure they provide adequate nutrition. Today's Dietitian (8/2012) LinkedInFacebookTwitterEmail this Story
  Trends & Research 
  • Analysis: Low-carb diet helps obese people lose weight
    An analysis in Obesity Reviews of 17 previous studies found that obese people who ate a low-carbohydrate diet lost an average of about 18 pounds in six months to a year and showed improvements in blood pressure and cholesterol levels. Gary Foster, director of the Center for Obesity Research and Education at Temple University, said a low-carb diet is a "viable alternative for weight loss." USA TODAY (8/30) LinkedInFacebookTwitterEmail this Story
  • Other News
  Policy Watch 
  • Conn. schools seek flexibility to go organic
    Several schools in Connecticut have decided to drop out of the National School Lunch Program to have more flexibility in the meals they serve. "We were able to get in a lot more organic products that weren't really approved yet," said Deborah Bossie, director of food service of Darien. "The community decided it was a better guideline for us to go by. We slowly introduce products and see if they're going to do well." Darien News-Review (Conn.) (9/2) LinkedInFacebookTwitterEmail this Story
  SNA News 
  • Streamline your procurement process with SNA's new toolkit
    Costs are rising all along the foodservice supply chain and with the release of the new meal pattern guidelines, it is more important than ever to look for ways to reduce costs and create efficiencies in the procurement process. SNA's new Procurement Toolkit was designed to assist directors and others involved in the procurement process to plan, analyze and monitor changes in procurement policies and procedures with an eye toward reducing costs. Learn more. LinkedInFacebookTwitterEmail this Story
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  SmartQuote 
The best people possess a feeling for beauty, the courage to take risks, the discipline to tell the truth, the capacity for sacrifice."
--Ernest Hemingway,
American author


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