nutmegger - School Nutrition Association of Connecticut

Transcription

THE
NUTMEGGER
S C H O O L N U T R I T I O N A S S O C I AT I O N O F C O N N E C T I C U T
W I N T E R 2 0 15
VISION
DO YOU KNOW SOMEONE THAT
EXCITES, ENGAGES AND EXCELS
IN YOUR NUTRITION PROGRAM?
NOMINATE THEM TODAY!
Do you know someone that deserves to
be recognized in school nutrition? The
SNA Awards program has recently been
revamped, and is a GREAT opportunity to
highlight the outstanding and important
work of your peers!
There is a SNA Award for every member type:
SNACT members are eligible for many
awards and honors that recognize their
achievements in school foodservice,
leadership, membership recruitment and
professional development. Each year SNA
awards are presented to its outstanding
members and state association leaders at
the Annual National Conference (ANC)
during the State Awards Ceremony and
General Sessions.
Additional awards include:
• Employee of the Year
• Manager of the Year, in honor of Louise
Sublette
• Director of the Year
• SNACT’s Rising Star Award
• President’s Award of Achievement, in
honor of Thelma Flanagan
• President’s Award of Excellence
• Membership Awards
Well-nourished
minds and bodies
for Connecticut
children to ensure
lifelong health
and success.
MISSION
Educating
and supporting
members to
advance good
nutrition in
Connecticut
communities.
SNACT.ORG
MORE
INFORMATIO
N
ON PAGE 10
!
• Professional Development Awards
For more information and nomination forms, visit
http://snact.org/index.php/membership/awards-and-scholarships
or http://www.schoolnutrition.org/Awards/
ALL AWARD NOMINATIONS ARE DUE BY MARCH 1. ACT NOW!
I N
T H I S
From the President
Executive Director’s Message
We Value Our Industry Partners
Meet the New Industry Council Members
2015 Regional Training Schedule
“I Am School Nutrition”
3
4
5
6
7
8
I S S U E
2014 SNACT Food & Industry Show
2015 Hot Topics!
Chapter Updates
National School Lunch Week
New Tasting Program
Why Cafeteria Food Is the Best
9
11
23-24
25
26-27
28-29
SNACT Executive Board, 2014 – 2015
PRESIDENT
Abby Kassman-Harned
PRESDIENT-ELECT
Lonnie Burt, MS, RD, CD-N
VICE PRESIDENT
Maggie Dreher
TREASURER
Jim Bondi, SNS
SECRETARY
Diane Carsten
INDUSTRY REP.
David Nichols
Regional Representatives
A Big Thank You to All of
Our Past Presidents!
Trish Molloy
Beth Gankofskie
Susan Maffe
Alan Belchak
Roberta Jacobs
Ed Huff
Eileen Faustich
Wayne Wilson
CHARTER OAK
Diane Edwards, SNS
Mary Ann Lopez
Cindy Brooks
MINUTE MAID
Kristen Braccia Hufnagel
Sharlene Wong
Eldon Hafford
MOHEGAN
Maureen Nuzzo
Victoria Biello
Joann Fitzpatrick
NAUGATUCK
Mary Ann Martin
Jackie Schipke
Jean Richards
NUTMEG
Deb Timek
Dana Plant
Brad Devlin
YANKEE CHAPTER
Beth Pratt
Madeleine Diker
Frank Harris
EXECUTIVE DIRECTOR
Denise DiMare
Carol Brigham
Committees (Chairs Listed First)
EDUCATION
Roberta Jacobs, SNS, Mary Ann Martin, Jackie Schipke, RD, SNS, Allison Thurston,
Madeleine Diker
INDUSTRY COUNCIL
David Nichols, Chair, Mary Ann Lopez, SNS, Vice-Chair, Svetlana Kasem-Beg Amodeo,
Neil Belleville, Diane Burbank, Sheri Cerruti, Susan Cowmeadow, Lynn Pellegrini,
Doug Wade
MARKETING
Nick Aldi, Co-Chair, Nya Welinsky, Co-Chair, Ernie Koschmieder, Patti Patton, Dana Tice
MEMBER SERVICES
Christine Wallace, Chair, Eileen Girgenti, Shelley Hill, Dennis O’Connor, Brian Reynolds,
Dianne Houlihan
NOMINATING
Trish Molloy, RD, CD-N
NUTRITION
Eileen Faustich, MS, SNS, Chair, Jessica D’Agnese, Amanda Aldred, RD, SNS, Kristen
Braccia Hufnagel, Brunella Ibarrola, RD, Samantha Wilson
PROGRAM DEVELOPMENT Susan Maffe, Chair, Cindy Brooks, Tim Thurston, Sharlene Wong, Sue Yazdzik, Maura
O’Malley, Roger Siering, Tracey Winzer (WAYS & MEANS)
PUBLIC POLICY
& LEGISLATION
Cindy Brooks, Chair, Tim Cipriano, Dawn Crayco, Jeff Sidewater
Regional Representatives are members of the legislative committee
SINGLE UNIT
Lynn Bustamante
CHILD NUTRITION REP.
Jackie Schipke, RD, SNS
USDA REPRESENTATIVE
Linda Hubeny
CASBO REPRESENTATIVE
Nancy Cole, Teri Yonsky
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School Nutrition Association of Connecticut
A Message from the President
SNACT Vision:
Well-nourished minds and
bodies for Connecticut
children to ensure lifelong
health and success.
SNACT Mission:
Education and supporting
members to advance good
nutrition in Connecticut
communities
SNACT Values:
• Passion for professional development and lifelong
learning
• Wellness and healthy lifestyles
• Professional and fiscal integrity and transparency
• Public policy outreach
• Camaraderie, community and teamwork
Happy New Year! Where does the time go? It seems
like just yesterday we were preparing for the new school
year and now it is almost the halfway point. Looking
back at the first half of this year we have faced the
challenges of meeting the new program regulations for
school breakfast and school lunch as well as the new
“smart snack” requirements. While change is never easy,
we certainly have had our share, which makes me think
that we should be pretty good at it now!
I hope you all had a restful and enjoyable winter break.
I know that most of my friends and peers prefer the warm
weather, but there are a few of us that just love the snow
and all that winter brings. Good thing we live in the
Northeast so we can all be happy with the weather some
of the time!!
The coming months will be busy for SNACT and our
members. We have Hot Topics Luncheons on the calendar
for Directors and five more Regional Training set up across
the State. The Legislative Action Conference will be held
at the end of February into March and Connecticut will be
well represented. I know the Legislative Committee is also
planning additional legislative site visits in our schools.
The regional trainings are a great way to earn CEU’s and
network with other members in different towns. Be sure to
participate when one comes to your region.
It is time to be thinking about awards. Chris Wallace,
chair of membership committee has been to many chapter
meetings getting the word out about SNA’s newly revised
award categories. SNACT has our own Rising Star Awards
for both directors and non-directors. Connecticut has
been proud to have many winners on both the state and
national level. Let’s keep that going, nominate someone
today. Check the SNACT website at SNACT.org for more
information or contact me directly at
[email protected] or 860-870-6853.
See you soon at a great SNACT event!
Abby Kassman-Harned
SNACT 2015 Calendar
January 23
Foundations for Training Excellence
February 1
SNACT Voting Deadline
February 3
Board Meeting
February 12
Industry Council Meeting
March 1
Awards Deadline (Dir., Mgr., Emp.
of the Year & Rising Star Awards)
March 1-4
SNA Legislative Action Conference
March 2-6
National School Breakfast Week
March 5
Regional Training
March 10
Regional Training
March 25
Regional Training
April 7
Regional Training
April 8
Regional Training
April 16
Industry Council Meeting
April 23-25
SNA National Leadership
Conference
April 24
Hot Topics for Directors Hosted
by Kelloggs
May 5
Board Meeting
June 26
SNACT Summer Conference
July 12-15
SNA ANC
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A Message from the Executive Director
Happy 2015!
One of the highlights of
2014 was our Food Show on
November 4. Over 300 child
nutrition professionals came
together for the CT School
Breakfast Summit and then
the SNACT Food & Industry
Show. This day’s theme was
“Proud to Serve” and both
events highlighted the pride
we share in serving thousands of children nutritious meals
every day throughout our State. The “Start with Half a
Cup” initiative, which many SNACT members participated
in developing, was one of the features of the Breakfast
Summit. You can find the link to the SWHAC website,
which contains a wealth of information, by visiting the
SNACT website (www.snact.org) and clicking on our
partners link. See page 9 for pictures and more details
about the day.
In addition to our regional trainings, we will sponsor
NFSMI’s” Foundations for Training Excellence” seminar
in January and a Hot Topics for Directors on “Charging
Policies and How They Affect Your Program”. Both promise
to be informative and timely. Links to register can be found
on our website and in Thursday Thoughts.
SNACTs website remains a great source of information and
connections. And as an SNA member, you also have access
to SNA’s webinars, magazine and online opportunities.
I hope you take advantage of all that SNA and SNACT offer
- you and your programs are worth the investment!
Wishing you and your families much happiness and health
in 2015!
Thank you to our Industry partners, whose support as
Sponsors and as Food Show vendors undergirds much of
what we are able to do for our members. The revenue we
generate from sponsorship and our show allows SNACT
to continue to focus on ways we can help our members
“Engage, Energize and Excel” !
And we are moving into 2015 with a full schedule of
ways for you to do just that. I was delighted to read the
November issue of School Nutrition Magazine, which
focused on the value and importance of professional
development and training-since a plethora of education
and training opportunities are precisely what SNACT
will be offering our members this Spring.
The world of child nutrition is ever changing, and
SNACT is here to make sure you have access to the
training, camaraderie, and information you need to grow
as a professional and improve your programs. This Spring’s
regional trainings will be a great opportunity for you to
expand and deepen your skill set. These trainings are free
for SNACT members, with dinner generously provided by
industry sponsors and will be offered throughout the State.
Whether you are interested in “Going Green” or putting a
little “sizzle” into your Lunchroom, you will find training
and a location that you’ll be glad you attended! Please
see the list of trainings on page 7.
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The SNACT Nutmegger is Currently Published
Three Times Per Year
Members are encouraged to submit photos and/or
articles for upcoming Nutmegger issues. Have something
fun happening in your school? Any interesting updates
from a recent meeting you attended? Let us know! We
love to see pictures of decorated kitchens, smiling staff
serving lunch, or any fun events or activities that are
happening in your district. Please email any submissions
to Amanda Mueller at [email protected].
For information on advertising in upcoming issues, please see
the industry page of our website at www.snact.org, or contact
Amanda Mueller at [email protected].
We hope to hear from you soon!
WE VALUE OUR INDUSTRY PARTNERS!
It is important that every SNACT member recognize and show their appreciation to our Industry Partners. In this challenging
economy and times, the viability of our association is jeopardy if Industry does not see the value in supporting us. How can
you help? Take the time to recognize Industry's commitment to SNACT. Some simple suggestions how are below:
• A simple "thank you" goes a long way.
• Recognize who SNACT's sponsors are and recognize the value of their sponsorship
• At SNACT events, spend time with Industry. Catch up with your colleagues later
• Invite others to events to increase the value of participation to industry
• Attend and engage at the Food Show and other SNACT events
3 things you probably didn't know about industry's
contributions and commitment to SNACT:
1. Industry's contribution to SNACT's Annual Budget is consistently is in excess of 60%, while member dues only account
for 4-5% of SNACT's Annual Budget.
• In 2011-12, Industry contributed $134,784.18 to SNACT's Budget of $227,673.28. Conversely, the contribution of
state dues for our 500+ members was only $10,769.00. Bottom line is...SNACT wouldn’t be SNACT without industry!
• One way that industry supports SNACT is through sponsorship. Sponsorship ranges from the "Bronze" level to the
"Platinum" level. The annual commitment of these sponsors ranges from $400.00 at the "Bronze" level to $2,000.00 at
the Platinum level. Check out our website to see a full listing of our current sponsors or see the complete listing on
pages 30 and 31 of this edition of the Nutmegger.
2. Without industry support, SNACT would not be able to:
• Provide the Nutmegger, which is 100% underwritten (paid for) by Industry
• Provide members with the services of a Public Relations Firm
• Have an Executive Director to guide and provide a consistency to the Association
• Provide Conferences and Educational Opportunities at discounted prices for members
3. Industry supports SNACT in many other ways besides financial such as:
• Enhancing networking among directors
• Supporting Chapter meetings
• Educating at Conferences
• Assisting in recruiting other sponsors
• Volunteering and serving on almost every SNACT
committee
SAVE THE DATE
SNACT SUMMER CONFERENCE
FRIDAY, JUNE 26, 2015
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INDUSTRY SPOTLIGHT
Meet the New Industry Council Members!
SNACT was pleased to welcome three new members to
our Industry Council for the 2014-2016 term. Their terms
began on August 1, 2014.
Svetlana Amodeo is the Education
Development Manager for PepsiCo
Foodservice, K-12. She covers
Connecticut, Rhode Island and
Western Massachusetts for all
schools and manages all lines of
PepsiCo business, from Naked Juice
and Izze to Frito-Lay and Quaker for
school foodservice directors, districts and distributors.
“Consulting to help food service directors grow their
business and support their programs has been an
interesting and challenging assignment, but one I love!
Besides PepsiCo, I am a single parent of three teenagers,
(13, 15, and 17) so I am entrenched in K-12, at work and
at home! As a parent, I know that teaching kids about
nutrition and helping them make healthy choices is a
multifaceted, and challenging business. The thing that
I love most about school nutrition are the people. Food
Service Directors are some of the hardest working, most
passionate people I know. I love their dedication to the
students and the schools and know the pride they take
in their work. Wanting to know more about the industry,
I spent my own time in this last year getting certified by
SNA and have just earned my SNA Level 3 certification,
of which I am very proud! I am honored to be selected
to serve on the Industry Council and look forward to
opportunities for growth in the upcoming two years!”
Sheri Cerruti is the Director of K-12 Sales
for InFusion Sales Group. She manages
New England Region, from
Connecticut to Maine.
“I began calling on multiple
segments of the food service Industry
in 1980 and moved into the K-12 School
Food Segment about 9 years ago. And I
found my home in the school segment! One of the most
notable things about the school segment is the knowledge
and professionalism of the directors and staff. Their passion
for feeding children is contagious. My goal is to increase
the number of children we feed with nutritious (and
delicious) meals.”
Thank you our IC members for all they do to make SNACT
and our members successful!
About SNACT’s Industry Council:
SNACT’s Industry Council is a valuable partner to SNACT.
This energetic group, with David Nichols as Chair, is made
up of 8 Industry representatives and a SNACT representative.
IC members offer guidance and input on a variety of events,
including our Fall Industry Buying Show, Hot Topics for
Directors, the Winter Academy and the Summer Conference.
Four IC positions will be opening for the 2015-17 term.
Industry sponsors will receive email notification and the
application via email.
Neil Belleville is the Food Service Equipment Specialist
for the Warehouse Store Fixture Company. He covers all of
Connecticut. Neil has been involved with SNACT for over
eight years.
Start With Half a Cup
(SWHAC)
“We are the largest food service equipment dealer in
Connecticut, and we offer both large and small equipment,
as well as design and installation services. I love my job!
I have had the opportunity to work with wonderful
directors across the state to upgrade equipment to meet
the changing needs at their schools. It has been a great
and rewarding challenge.”
The SWHAC website is a great resource where you can find
valuable resources- including a toolkit and information
on ways to increase school children’s consumption of fruits
and vegetables- starting with “half a cup”! You can go to
their website: swhacct.org or go to the SNACT websitewww.snact.org and click on the partners link.
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SNACT Education Committee
Spring 2015 Regional Training Schedule
SNACT is pleased to offer spring 2015 Regional Trainings! Trainings are FREE for members - our education program
is underwritten through the support of all our sponsors. Registration is on site and begins at the time listed. Dinner is
provided by the evening’s dinner sponsor. Attendees receive 1 SNA CEU per meeting.
For additional information please contact: Roberta Jacobs: [email protected].
DATE
LOCATION
INSTRUCTOR / TOPIC
DINNER SPONSOR
March 5, 2015
Program begins at: 3:45pm
Berlin High School
139 Patterson Way, Berlin, CT
Roberta Jacobs
Preparing for Your State Review
Dino Tessicini
General Mills
March 10, 2015
Stonington High School
176 S Broad St., Pawcatuck, CT
Tim Paquette & Ernie Koschmieder
Going Green
Deb Shechtel
Acosta
March 25, 2015
Cheshire HS
525 S Main St., Cheshire Village
Cheshire, CT
Allison Thurston
Dealing with Allergens
Lynne Pellegrini
J&J
April 7, 2015
Northwestern Region 7 HS
100 Battistoni Dr., Winchester, CT
Roberta Jacobs
Proper Receiving Procedures
Angie Ferguson (Dennis O’Connor)
ES Foods
April 8, 2015
E.O. Smith High School
1235 Storrs Rd., Storrs, CT
Roberta Jacobs
Signs, Sizes and Sizzle
Brian Jette
SFS
WHAT’S HAPPENING CONNECTICUT
CREC Discovery Academy Wins Grant to Improve School Wellness
The CREC Discovery Academy will fund nutrition and physical fitness initiatives with
the $1,135 grant it recently received from the New England Dairy and Food Council.
The Fuel Up to Play 60 grant will be used to purchase special equipment that will keep
milk and other perishable food safe for students. The money will also be used to promote
healthy choices by making healthier foods more visible to students standing in the lunch
line, by keeping healthy foods at appropriate temperatures, and by providing passive
nutrition education through colorful posters and bulletin board displays.
In addition, the grant will allow the CREC Discovery Academy to establish a morning
walking club that will be led by physical education teacher Mike Mancini. The club is expected to start off small and then expand
in August 2015 when the CREC Discovery Academy moves into its permanent home—a new building on Cumberland Road in
Wethersfield.
“We couldn’t be more excited about receiving this grant,” said CREC Discovery Academy Principal Lynn Toper. “A strong focus
on healthy eating and physical fitness is so important for our students to ensure their overall well-being.”
The New England Dairy and Food Council officially presented the check to Toper and CREC Food Services Program Coordinator Jeff Sidewater on September 10. Grant sponsor Ned Ellis, of Mapleleaf Farm in Hebron, was also in attendance
and met with students. “The New England Dairy and Food Council is pleased to be able to provide CREC Discovery Academy
with funds to improve their school wellness environment,” said Amanda Aldred, a school nutrition specialist for the council. “I
look forward to seeing their Fuel Up to Play 60 program progress during the school year.”
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“I AM SCHOOL NUTRITION”
Q&A with Karen Olson, Food Service Manager
at Casimer Pulaski School
Last issue we learned that Casimer Pulaski School in Meriden won an elite National Award, The Gold Award of Distinction,
as part of the Healthier U.S. Challenge. Casimer Pulaski is one of only two schools in the nation to receive that honor.
Today we are featuring Food Service Manager, Karen Olson, of Casimer Pulaski in our member highlight, “I Am School
Nutrition”.
What inspired you to work in School Nutrition?
A neighbor worked at a school kitchen and told me they needed a substitute in their school. I was hired and worked in the High
School every day for one year. I learned the ropes quickly, and loved it. I had little kids and worked 10-2. “Perfect Mom Job”.
How long have you worked?
1996 to present. I worked in different schools as a sub then as a permanent staff member, then became a Manager of the
Middle School for about 10 years. About seven years ago change became available as the elementary Manager. I figured I
would try something new and different.
Tell me some of the most rewarding things about this job.
Seeing the students happy faces when they get a treat or just that you are feeding them something good that they like. It makes
you feel good about yourself making someone happy.
What is the most popular new item you have added to the menu?
We recently introduced mini drumstick shaped chicken. The kids like a change. Surprisingly the kids also liked the make your
own salad bar, something we did for our special occasion – spinach salad with craisins, cukes, and mandarin oranges. Picking
their own toppings was fun and exciting.
What is the funniest thing a student has ever said to you?
We made sliced bananas with whipped cream, drizzled hershey choc sauce on it and cupped it for the students. One little guy
said “OH SWEET SNOWMAN BANANA PIE.” So cute!
What would be your dream vacation and who would you bring?
Alaska since it is supposed to be so remote and beautiful. Everyone I know who has been fall in love with it. And it’s right here
in U.S. I would bring my husband.
If you did not work in school nutrition what would be your profession?
Probably some type of secretarial work. Previously worked as a typist in one of the Insurance companies. I enjoy School
Nutrition for all of the variety it offers – fast paced, physical and keeps you going.
What is your favorite movie?
A Christmas Story.
Hobbies?
Hiking and walking my dog Ollie.
Is there anything you would like to share with other SNACT members?
Have patience. Be proud of what you do.
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2014 SNACT Food & Industry Show
On November 4, 2014 over 300 child nutrition professionals attended the CT School Breakfast Summit and the SNACT
Food & Industry Show. The morning featured exciting speakers, including Dr. Janey Thornton, USDA Undersecretary,
interesting workshops, and the HUSSC Gold Medal of Distinction award for Meriden. Thank you and congratulations to
the morning session sponsors: the Start With Half a Cup Initiative, the CT No Kid Hungry Campaign and the NE Dairy
and Food Council.
That afternoon over 125 vendors showcased the latest offerings in child nutrition! Attendees sampled, sipped and learned
about hundreds of products and came away informed and impressed by the high quality and range of products available.
Congratulations to PepsiCo/Frito Lay, who came in first in our booth decorating contest, followed by General Mills in 2nd
place and Thurston Foods in 3rd.Thank you to both the vendors and attendees who made our 2014 show such a success!
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WHAT’S HAPPENING
CONNECTICUT
TOLLAND
DON’T FORGET!
Don’t forget to vote in SNACT’s elections! Voting
will be open until February 1. You should have
received your ballot via email. If you didn’t, you
can follow the links on our website, or contact
Denise at [email protected] for either the
electronic link or a paper ballot.
The following executive committee positions and
candidates are:
Maureen Nuzzo, Old Saybrook
Vice President
Beth Pratt, Coventry
Treasurer (2015-17)
Chris Wallace, CREC
Charter Oak Chapter Regional Rep. (2015-17)
Erin Perpetua
Norwich Mohegan Chapter Regional Rep.
(2015-17)
Birch Grove Primary School in Tolland Celebrates
National School Lunch Week with displays and
information on good nutrition for students and staff.
Kariann Sadlon, Mansfield
Yankee Chapter Regional Rep. (2015-17)
2015 HOT TOPICS
SAVE THE DATE(S)!
We have some great Hot Topic meetings coming up this year!
Mark your calendar, and visit www.snact.org for updated details.
Thank you to Foothill Farms, who sponsored our first Hot Topics of the year in Hartford.
We have two more scheduled for this year:
JANUARY 16:
“CHARGING POLICIES AND HOW THEY AFFECT YOUR PROGRAM”
Sponsored by JTM
APRIL 24:
“CUSTOMER AND EMPLOYEE RELATIONS”
Sponsored by Kelloggs
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Rick Lewis
555 Constitution Drive
Taunton, MA 02780
508-567-2321
[email protected]
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Program Development Committee Update
Change is not something that is new to us in child nutrition programs. Over the past three years our programs have dealt
with many changes, with many more certain to come. And although sometimes the change has been overwhelming and
we’ve questioned “why”, looking past all of that to the end intended result brings an understanding and acceptance.
It should not be a surprise to any of us that SNACT and our Industry Partners have been affected by these changes as well.
Over the past several years, SNACT has been taking a hard look at what we are doing as an organization and what changes
are necessary to better meet the diverse needs of our membership in a fiscally responsible manner.
Hard decisions have had to be made by all of us. The program development committee included. But, change brings
opportunity, and we are excited about restructuring SNACT’s annual event calendar and the opportunities that our
committee will provide SNACT members and partners in the future. More information on planned event and programming
changes will be provided in the next edition of The Nutmegger.
As we begin our restructuring process, there will be a year or two of transition. In this transition, we are cancelling this
year’s Winter Academy, previously scheduled for Saturday, February 7. To help meet your continuing education needs,
please consider attending one or more of the free regional trainings provided across the state by the education committee.
CHAPTER UPDATE
SNACT Mohegan Chapter
Maureen Nuzzo - (Old Saybrook) Regional Representative
Heidi Buchholtz -(Montville School) Chapter President,
Sharon Shettleworth - (RSD No 17) Chapter Secretary
Linda Hansen - (RSD No 17) Chapter Treasurer
ATTENDEES:
Timothy Paquette-Stonington, Sharon Shettleworth,
Linda Hansen and Jean Nolet - Regional School District
No. 17, Marge Bergeson, Carol Dodson, Suzanne Fallucco,
Patti Boucher, Colleen Overton, Daniella, Yong Son
Callahan - Groton, Heidi Buchholtz-Montville, Lynn
Bustamante, Annie Sock-foon NG, Lou Ann Culver and
Deb Gardner-Norwich Maureen Nuzzo - Old Saybrook
MINUTES FROM MEETING
ON TUESDAY, NOVEMBER 18, 2014:
Meeting was hosted by Ernie Koschmieder, Food Service
Director at Fitch High School in Groton
BUSINESS:
Timothy Paquette, Food Service Director of Stonington
Schools opened the meeting talking about the Breakfast
Summit, Food Show and reminded everyone that Fuel
up to Play has grant opportunities for free equipment for
schools from $500 to $4,000.
TREASURER’S REPORT:
Linda Hansen reported that we have $495.42 in the bank
account
TRAINING:
Chef Maureen Nuzzo of Old Saybrook Schools presented
us with a Knife Skills Training:
• Anatomy of a Knife
• Showed us the different kinds of knives
• Safe Knife Handling
• Demonstrated all the basic cuts - Chopping,
Mincing, Julienne, Dicing, Oblique or Roll cut,
Shredding and Chiffonade
As always, Maureen did a great job and we all walked away
from this training with some great knife skill knowledge.
All attendees received a certificate and 1 hour of CEU.
OTHER:
A Raffle was held and we collected $30. Thank you to all
who contributed the raffle prizes!
The meeting ended with delicious appetizers and dinner
provided by Infusion Sales!!
The next meeting is not scheduled yet.
NUTMEGGER | 23
CHAPTER UPDATE
SNACT Yankee Chapter
The Yankee Chapter has had two fun, educational meetings so far this year. The first meeting took place on October 8
and was hosted by Coventry Schools. The program, Eat With Your Eyes, presented by Christine Wallace, taught us the
importance of both plate presentation and making our serving lines exciting and engaging to our students. A delicious
dinner was provided by Thurston Foods.
The second meeting was held at Tolland High School on November 12, 2014. We took the opportunity to host a regional
training provided by SNACT.
Shelly Clapprood, certified health coach, spoke on understanding the health benefits of whole foods vs processed food
in terms of calorie and nutrient density. She spoke about the hype surrounding carbs, protein and fat, and clarified how
we should be making those food choices. She also stressed the importance of micronutrients in healing the body and
preventing health issues. Shelly discussed the health benefits of increasing fruit and vegetable intake and the difference
between juicing and making smoothies. Dinner was hosted
by Brian Scagliarini from Thin & Trim, a 100 year old,
family owned company which produces the lowest sodium
deli meats in the country. Dinner provided the opportunity
Do you have ideas for activities
to taste test many of these products.
for YOUR Chapter?
Yankee Chapter members celebrated the holiday season
Has your Chapter played Kitchen Survivor? Or offered
with a party at Georgina’s in Bolton on December 4, 2014.
Kitchen Olympics? Recipe Contests? Or Poster Contests?
In addition to a delicious meal, there was a gift exchange
and a cookie swap. It was a fun, festive evening.
Call your Chapter Representative and keep your
Chapter active by becoming involved.
Watch your email for more information on upcoming
Contact your Regional Representative or Chapter
chapter meetings, coming soon!
President today!
Jill Phillips, Yankee Chapter President
Minute Maid Chapter Regional Representatives
Kristen Braccia Hufnagel
[email protected]
Naugatuck Valley Chapter Regional Representatives
Mary Ann Martin
[email protected]
Yankee Chapter Regional Representatives
Beth Pratt
[email protected]
Charter Oak Chapter Regional Representatives
Diane Edwards
[email protected]
Mohegan Chapter Regional Representatives
Maureen Nuzzo
[email protected]
Nutmeg Chapter Regional Representatives
Deb Timek
[email protected]
24 | NUTMEGGER
IN THE NEWS
USDA Blog
October 24, 2014
How USDA Celebrated National School Lunch Week
Last week, USDA celebrated National School Lunch Week
from October 12-18 with exciting local events across the
country. It was a chance for USDA staff to meet with
students and hear what they think of the newer, fresher
options in the lunch room. It was also an opportunity for
USDA officials to say “thank you” to the hardworking
school food service professionals who make healthy school
lunches possible.
Robin Bailey Jr., Southeast Regional Administrator at
the USDA’s Food and Nutrition Service, thanks school
nutrition professionals and tells 5th graders at Ford
Elementary School in Cobb County, GA how important
nutritious breakfasts and lunches are to peak performance
at school and in life.
Healthy meals at school are an essential part of every child’s
health, development, and academic success. Students’
ability to learn in the classroom, grow up healthy and reach
their fullest potential depends on the environment they learn
in. And that is why Congress passed the Healthy, Hunger-Free
Kids Act, so that all our nation’s students can experience a
healthier school environment with more nutritious options.
Here are a couple highlights from the week:
Under Secretary Kevin Concannon, center, watches on as a
student takes a bite of his apple at Casimir Pulaski Elementary
School in Meriden, Conn., Oct. 17, during National School
Lunch Week. This is the first school in the state of Connecticut
to be awarded with the Healthier US School Challenge (Gold
Award of Distinction), which recognizes schools that have
created healthier school environments through promotion of
nutrition and physical activity.
Kids are eating more fruits and vegetables as a result of updated standards.
A recent Harvard study has concluded that, under the updated standards, kids are
now eating 16 percent more vegetables and 23 percent more fruit at lunch.
Research shows that school-based programs that encourage healthy eating,
physical activity and positive attitudes toward body image are among a range
of interventions that can help reduce levels of childhood obesity.
FNS Administrator Audrey Rowe visits Oxon Hill High
School in Maryland to celebrate National School Lunch
Week. Here, Rowe takes the time to thank the school’s
Food Service Professionals for all their hard work and
dedication.
According to polling research done by the Pew Charitable Trusts,
80 percent of Americans favor national nutrition standards for snacks and
a la carte foods sold in U.S. schools.
(continued on page 27)
NUTMEGGER | 25
IN THE NEWS
The Day
November 6, 2014
Students Put New Tasting Program to the Test
By Judy Benson
New London - After a morning of learning with their
eyes and ears, third-graders Lizmarie Kooyip, Christina
Amiama and Amyah Manko employed their taste buds
Wednesday in a lesson about what’s good to eat.
of the Ledge Light Health District, FRESH New London
and the United Way of Southeastern Connecticut. The
project is supported by a U.S. Department of Agriculture
grant that funds a coordinator who works with schools,
farmers and local organizations to increase the amount of
locally grown produce in schools by 1 percent and improve
the nutritional value of school lunches. In addition to New
London, other districts involved include Norwich, Old
Lyme, East Lyme, Montville and Waterford.
Cindy Barry, farm to school project director at Ledge Light,
said the Farm Fresh project began last year, and has so far
focused on building an organization, learning about school
garden programs and determining how to reduce barriers
to get more locally grown produce from farms into school
cafeterias.
A C.B. Jennings Elementary School second-grader tries the butternut squash soup
while a classmate watches to see how she likes it Wednesday during lunch, part of
the Farm Fresh Schools initiative of Ledge Light Health. Dana Jensen/The Day
The three girls were among dozens of students at C.B. Jennings
Elementary School who sampled butternut squash soup
during lunch in the cafeteria, then got a chance to vote on
whether they “loved it,” “liked it” or just “tried it” but didn’t
become converts. The votes were tallied later in the day. All
three girls, like many other children at Jennings, said this
was their first taste of the nutritious orange vegetable, since
their families do not serve it at home.
“It was good. It tasted like oatmeal,” Lizmarie said, and her
classmates agreed.
“I saw some in a box and asked my father to get some,
but he said ‘no’ because he didn’t know what it was,” said
Amyah, recalling a recent visit to a local farm stand.
The tasting Wednesday was part of the Farm Fresh New
London County Schools Project’s CT Harvest for Schools
Campaign, in which 13 districts are featuring a different
locally grown vegetable in their cafeterias each month.
Farm Fresh and the CT Harvest initiatives are partnerships
26 | NUTMEGGER
The Harvest for Schools portion of the project started
in October, with a taste test early in the month followed
by serving that month’s featured vegetable as part of the
regular lunch offerings, said Samantha Wilson, food service
director for New London schools.
“It’s exciting for the kids to get to try new things with their
friends,” she said.
For October, kale was the featured vegetable. It was served
as kale chips - a big hit with the students, Wilson said and raw in a salad, which also was popular. The kale was
purchased from Provider Farm in Salem.
“It’s all about the way you prepare it,” she said. “We
chopped it up in bite-sized pieces and served it with apples,
tossed with honey mustard dressing.”
The squash, she said, came from Cloverleigh Farm in
Colchester. Lucy Lyman, the FoodCorps service member
who teaches New London students about good nutrition,
took charge of the first steps in turning it into a kidfriendly dish, halving and roasting the squash so cafeteria
staff could then scoop it out and puree it with chicken
stock, chopped carrots and onions, cumin and a bit of
heavy cream. Copies of the recipe are sent home to parents.
Students Put New Tasting Program to the Test
(continued from page 26)
Wilson said the campaign fits in well with the new
federal nutrition guidelines for school lunches, which
emphasize increasing the amounts and kinds of fresh
vegetables children are eating. By featuring a different fruit
or vegetable each month in a fun event, she said, kids are
more apt to actually eat the item when they see it on their
lunch tray rather than throwing it away.
“We don’t want to have well-fed garbage cans,” Wilson said.
Samantha Wilson, director of food services for New London schools,
laughs with a C.B. Jennings Elementary School second-grader who was sampling
the soup Wednesday during lunch. The butternut squash for the soup was
from Cloverleigh Farm in Colchester. Dana Jensen/The Day
How USDA Celebrated National School Lunch Week
(continued from page 25)
Virginia Hunger Solutions and USDA staff celebrated
Richmond City Public Schools becoming one of the first in
Virginia to implement the Community Eligibility Provision
(CEP) district-wide, providing school breakfast and lunch
to all students at no charge this school year.
know that 44 percent of schools participate in the Farm
to school Program, which brings fresh and local foods into
school cafeterias. Additionally, independent research
indicates that students who eat school breakfast achieve
17.5 percent higher test scores and miss 1.5 less days of
school.
Over 90 percent of schools report that they are meeting
the updated nutrition standards.
The Community Eligibility Provision (CEP) is an option that allows school
districts in high poverty areas to offer school meals at no cost to students.
USDA staff celebrates National School Lunch Week with
students in Carmel-Clay, Ind. Thanks to the new standards,
we are seeing students eating up to 16 percent more
vegetables and up to 23 percent more fruit at lunch. We
The USDA’s Food and Nutrition Service will continue to
work with schools, parents, teachers, food service professionals and local farmers to ensure that the healthy choice
is the easy choice for our nation’s students.
NUTMEGGER | 27
IN THE NEWS
New York Times
December 23, 2014
Why Cafeteria Food Is the Best
By Jane E. Brody
Many parents undoubtedly think they are
doing the best for their children by having
them bring lunch from home instead of eating
the lunches served in school. But recent
studies clearly prove them wrong.
Credit Tim Robinson
Home-packed lunches, the research showed,
are likely to be considerably less nourishing
than the meals offered in schools that abide by
current nutrition guidelines for the
National School Lunch Program.
That program is, distressingly, increasingly
under attack. The requirements for less salt and
only whole grains were already reversed in the
final federal spending bill approved
by the Senate on Dec. 13.
But the program must not continue to be
undermined, and more schools should be
encouraged to participate. Nearly 32 million of
the more than 50 million
children in public elementary and secondary schools currently eat school lunches, most of them provided through the
program. For about 60 percent of those children, half or more of their daily calories are consumed at lunch.
Those numbers, along with the recent findings on meals brought from home, make the contents of lunches served in
school especially important to the health of America’s children, now and in the future.
One study, conducted in 12 elementary and intermediate schools in Houston, found that compared with what is served in
school, lunches brought from home contained fewer servings of fruits, vegetables, whole grains and milk than the national
program mandates.
Packed lunches also contained more desserts, chips and sweetened nondairy drinks, none of which can be served by
schools that participate in the federal program. “About 90 percent of lunches from home contained desserts, snack chips,
and sweetened beverages,” the study found.
The study also found that, contrary to widespread complaints from food service personnel, there has been no increase in
food wasted by children who eat school lunches since rule changes took effect in 2012. About the same percentage of foods
were uneaten and discarded as were wasted the year before.
A second study, conducted among pre-K and kindergarten children in four schools in rural Virginia, found that calories,
fat, saturated fat and sugar were significantly higher and protein, fiber and calcium were significantly lower in lunches
brought from home than in the meals served in school.
A third study examined food selection and plate waste by elementary and middle school children in four schools in an
28 | NUTMEGGER
urban, low-income school district before and after introduction of the new meal standards. Juliana F. W. Cohen and
co-authors found no increase in waste and a significantly greater selection and consumption of vegetables and fruits from
the improved menus.
“These results suggest that the new school meal standards have improved students’ overall diet quality,” they wrote.
“Legislation to weaken the standards is not warranted.”
Before the 2012-2013 school year, a school lunch had to offer _ to 1 cup of fruits and vegetables combined (no variety
specified), 1 cup of milk of any kind, 1 ounce of grains of any kind (at least 8 to 15 ounces a week) and 1 1/2 to 2 ounces of
meat or a meat alternative (at least 7 1/2 to 15 ounces per week).
The current program requires _ to 1 cup of fruits, _ to 1 cup of vegetables, 1 cup of 1 percent or fat-free milk (if sweetened,
fat-free only), 1 to 2 ounces of grains (half of which are whole grains, to a maximum of 9 to 12 ounces a week), and 1 to 2
ounces of meat or a meat alternative (to a maximum of 10 to 12 ounces a week). A variety of vegetables — not just potatoes
— must be served, and children must select at least three of these options each day, including at least one fruit or vegetable.
These improvements in the nutritional value of lunches served in schools that are eligible for federal reimbursement
followed congressional passage of the Healthy, Hunger-Free Kids Act of 2010. The law was prompted by shocking findings
in 2008 by child nutrition experts who examined the contents of school lunches for the Institute of Medicine.
As Dr. Jennifer A. Woo Baidal and Dr. Elsie M. Taveras reported in November in The New England Journal of Medicine,
the 14 experts found that “children ate strikingly few fruits and vegetables, with little variety. Potatoes accounted for one
third of vegetable consumption. Intake of refined grains was high. Almost 80 percent of children consumed more saturated
fat than was recommended, and sodium intake was excessive in all age groups.”
Perhaps most distressing, “children ate more than 500 excess calories from solid fats and added sugars per day,” the doctors
reported.
As a mother of two boys and grandmother of four, I know that many parents who give children lunch from home want to
be sure it is eaten, so they pack what they know the children like.
But that is exactly how we got to the dismal state of child obesity and the disease-promoting eating habits that too often
carry over into adulthood. Many chronic ailments that currently trouble adult Americans originate with poor diets
acquired in childhood.
Few question the need to do a better job of teaching children to eat and enjoy the foods that are best for them. Yet lessons
on nutrition and hands-on experience with wholesome foods often fall by the wayside in busy households and in schools
that now spend more time “teaching to the test” than fostering healthy bodies and minds.
But, experts say, it doesn’t have to be this way. There are ways to introduce wholesome foods into academic lessons and
to make what is served in the lunchroom more appealing to students so that they’d be less inclined to bring less healthful
foods from home.
It may not be easy to convince children to eat what’s good for them, but there are clearly strategies that can help.
Karen W. Cullen, professor of pediatrics and nutrition at Baylor College of Medicine, suggested that parents learn more
about preparing healthy lunches (www.choosemyplate.gov is a good place to start), take their children shopping, let them
to pick out vegetables and fruits to try and help prepare them at home.
“Kids are adaptable and sometimes need repeat exposures to new foods,” Dr. Cohen said. “Given enough opportunity, they
can learn to like them.”
“If you only expose children to chicken nuggets and French fries, that’s what they’ll like to eat,” Dr. Baidal said. “Schools
can help by giving foods creative names and presenting them in fun ways. Food service personnel can prompt children to
try different foods when they come through the line.”
Nutritious foods can be incorporated into classroom lessons in math, science and language arts, then served in the
lunchroom. Foods that are familiar are more likely to be chosen and eaten.
NUTMEGGER | 29
SNACT Business & Industry Partners
PLATINUM SPONSORS
General Mills
Dino Tessicini
203-758-2313, 413-596-4196
[email protected]
Restaurant Supply
Michele Girard
860-246-1111
[email protected]
HPC Foodservice
Roger Siering
860-760-3935
[email protected]
SA Piazza & Associates
Mike Piazza
503-657-3123 x202
[email protected]
J&J Snack Foods
Jack Ellison
401-623-0844
[email protected]
Thurston Foods
Tim Thurston
800-982-2227
[email protected]
JTM Food Group
Terry Robson
609-654-6090
[email protected]
Warehouse Store Fixture, Co.
Neil Belleville
203-575-0111
[email protected]
New England Food & Dairy Council
Amanda Aldred
203-723-8924
[email protected]
GOLD SPONSORS
Acosta
Debra Shechtel
[email protected]
Bridgford Foods
Ryan Gardner
[email protected]
AdvancePierre Foods
Diana McCarthy
570-856-1352
[email protected]
Brooklyn Bagel
Jared Bell
[email protected]
AJ Letizio
Shelley Hill
603-894-4445
[email protected]
Asian Food Solutions
Lincoln Yee
248-225-3010
[email protected]
Barilla
Shelly Barone
585-478-4723
[email protected]
30 | NUTMEGGER
Conagra Foods
John Ricci
[email protected]
ES Foods
Angie Ferguson
215-852-4602
[email protected]
Foothill Farms
Debbie Mallonee
[email protected]
GOLD SPONSORS
Heart of the Harvest
Bill or Lisa Driscoll
860-240-7508
[email protected]
New England Ice Cream Company
Rick Lewis
800-762-1552 ext.2023
[email protected]
Heinz
Ron Humphrey
[email protected]
Old Neighborhood
Brian Scagliarini
[email protected]
InFusion Sales Group
Sheri Cerruti
617-538-3317
[email protected]
Pilgrim’s Pride/Goldkist
Everett Kulgar
617-733-6269
[email protected]
Kellogg’s
Cary Zelich
413-596-4196
[email protected]
Red Gold
Rich Meyers
[email protected]
Rich’s Products
Jason Shanks
716-343-5325
[email protected]
Key Impact
Bridget Cadorette
401-258-7733
[email protected]
SFS New England
Brian Jette
[email protected]
Kittredge Equipment Co.
Cynthia Lummus
[email protected]
Tasty Brands
Teisha Robertson
[email protected]
LoveYourLunchroom.com
Tracey Martinek
[email protected]
Valley Provisions/Boars Head
Chris Murphy
203-758-1488, 203-808-6541
[email protected]
Mansfield Paper Co.
Suzanne Charette
413-781-2000
[email protected]
Wade’s Dairy
Doug Wade
203-579-9233
[email protected]
M&R Frosted Foods
Diane Burbank
800-334-3663
[email protected]
SILVER SPONSORS
Schwans, Beth Lamay
315-264-0233 | [email protected]
Trident Seafoods, Dave Cassel
570-670-2531 | [email protected]
BRONZE SPONSORS
Advantage Waypoint
American Patriot Sales
Apple & Eve
Bongards Creamery
Bonzers Cookies / Michael’s Cookies
Cargill Kitchen Solutions
Food for Thought Brokerage
Frito Lay / PepsiCo
Giorgio Foods
Hadley Farms
Heartland School Solutions
Horizon Software
National Food Group
Peterson Farms Fresh, Inc.
The Father’s Table
T.W. Garner
NUTMEGGER | 31
2842 Main Street #362
Glastonbury, Connecticut 06033

nutmegger - School Nutrition Association of Connecticut

Transcription

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