Nutrition Ink - The Nutrition Group

Nutrition ink
Volume 17 Number 2
Spring / Summer 2010
The
Nutrition
Group
A
“Providing the Absolute Best in Food and Facility Management”
provocative new television
The Nutrition Group has been in the
show is beginning to cause quite a
school lunch business for 35 years. We
stir across the airwaves. The host
work each and every day – together as
of the program, British chef Jamie
a team – with many years of experience
Oliver, proposes sweeping changes – a
among us, to overcome each obstacle
revolution – in American eating habits,
particularly for children and school
lunches. He proposes to transform
the eating habits of the students in
the schools as well as families in
the community of Huntingdon, West
Virginia – an area identified as one
of the unhealthiest in the nation. It
doesn’t take long for Oliver to become
that Oliver encounters.
The Nutrition Group believes that
first and foremost, if children understand
why it is so important to eat nutritious
foods, they are more eager to do so.
That is why nutrition education plays a
key role in the services we provide, and
one on which we consistently place a
great deal of focus.
dismayed and disillusioned at the
obstacles he encounters. Gradually
In addition to traditional classroom
he realizes that providing balanced,
nutrition education we are proud to
healthy food choices, operating within
continually develop new and innovative
school lunch regulations and meeting
ways to teach students about healthy,
budget guidelines is challenging!
balanced food selections.
One very successful taste testing program
The Nutrition Group presents is “Fear Factor
Fun”, which gives students the opportunity
to spin a wheel labeled with a variety of
fruits and vegetables. Whichever item
the wheel lands on, students take a
sample of that item to taste. Students
are pleasantly surprised to discover
they like many more fresh fruits and
vegetables that they thought!
The
Nutrition
Group
From the Desk of:
JERRY MOORE
n Ink, I am overwhelmingly proud of
Each time I review the latest edition of Nutritio
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the teamwork exemplified by our Cafeteria and
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satisfy our customers are within this publicat
is to transform
ie Oliver’s Food Revolution show. Oliver’s goal
Currently the hot topic appears to be Chef Jam
acting within USDA
ealthy to healthy. Quickly he discovers that
the eating habits of school students from unh
ents will consume
offering nourishing, appealing meals that stud
regulations and budget constraints, while still
rather than throw away, is quite a challenge.
up. It’s not just a
encountered every day by The Nutrition Gro
Jamie Oliver is learning what challenges are
nt to make these
about educating students why it is so importa
matter of providing healthy choices, but also
produce healthy
Nutrition Group strives each and every day to
healthy choices for the rest of their lives. The
to make wise choices.
meals and to educate students on the necessity
W
e have also found it is important to let students sample
it is equally important to make nutritious choices available every
new foods. While it can be challenging to entice students to actually
day. We have developed and implemented a set of standards which
try the healthy selections they are being offered, our Taste Testing
include offering fresh fruits and vegetable, low-fat salad dressings,
events have proven to be quite successful and effective.
1% and skim milk, whole grains, and a variety of low fat options.
From
the common cucumber to the exotic Asian pear, students are often
pleasantly surprised that they enjoy newly discovered
healthy foods.
The
Nutrition
Group
recognizes
and
understands the critical role we play
in your district to help educate
our children about healthier
In addition to educating students so they
lifestyles and to help them live
understand the importance of good nutrition,
long and healthy lives. We have
Our goal is to establish a direct line
of communication with students, district
staff and administration, and parents to
gather their input to develop a customized
program. Our food service directors play
a key role in achieving this through their
involvement in your district’s Wellness
Committee, YACs, PACs, PTAs, PTOs.
2
Nutrition ink News Spring/Summer 2010
always been committed to this effort
and will continue to be committed.
We look forward to working with our
districts to continually strengthen these
efforts.
“Leadership Pittsburgh” Visits the Allegheny Intermediate Unit
The Nutrition Group was pleased to cater a “Leadership Pittsburgh” luncheon in January at the Mon Valley School. Leadership Pittsburgh
is comprised of eight senior-level business professionals from the region. During the tour, they learned about programs that Mon Valley offers
and met with Principal Tachoir and Transition Coordinator Dee Hoffman. A deli style lunch was served and many compliments were received.
Later, the group traveled downtown to Point Park University and shared information that was gleaned during their visit at Mon Valley. A
follow-up meeting has been planned to discuss ways for the business community to aid the Mon Valley School in providing opportunities for
students with special needs. The Nutrition Group was proud to be part of such a worthwhile event.
Submitted by Matt Sherwin
Aliquippa
School District
Fresh Fruit Trays
Bright, beautiful trays of fruit lined serving
tables throughout Aliquippa School District
cafeterias. Whole cantaloupe, honeydew,
watermelon, and pineapple were delivered
fresh, and the trays were prepared on-site.
After students obtained their lunches, they
were permitted to select fruit from the trays.
Most students were familiar with the fruits but
some tasted certain varieties for the first time.
Submitted by Louanne Schmitt
Hot Off The Press!
The Panini, plural for Panino, is Italian in
origin and has become a quite popular sandwich
throughout the United States. Adding to their
appeal is the fact that they can be toasted or
grilled and are versatile. They can be filled with a
variety of meats, cheeses and vegetables, making
the possibilities endless and delicious!
Regional Manager Janet Connors
obtained Panini Sandwich Presses
for Shaler Area and Chartiers Valley
School Districts. These schools are
keeping up with trends and have
introduced the Panini Maker into
their High School Food Courts and
have met with great success!
Submitted by Jenny Pearson
Spring/Summer 2010 Nutrition ink News
3
Apple Crunch Day
Apple Crunch Day is an excellent opportunity to experience some of the healthy food
choices Pennsylvania produce has to offer!
During lunch at Pine Road and
Murray Avenue in the Lower Moreland
School District, students received a
variety of apples to sample, along with
baked apple cake. Students and faculty
loved the delicious treat.
The Pine Road first graders had a
coloring contest with different apple
pictures to color; apple stickers and
pencils were given to all students as
a remembrance of the day. The event
was a great hit with all students!
The Tyrone Area School District
health tech students are helping
to support wellness and the Great
American Crunch Day. Since Apple Crunch Day is designated to promote apples as a
healthy snack, the cafeteria had a variety of samples available for the students and
staff members to try. Other nutritious and tasty treats included fresh apple crisp, apples
dipped in gelatin and applesauce.
Submitted by Christine Gillen & Jennifer Weaver
Athens Area School District
Grains to Grow On
Athens Area elementary school students were treated to an iNutrition
lesson at lunch, as we presented “Grains to Grow On” day in the cafeterias. The monthly menu advertised the
day in our special events section,
and the menu that day had the grain
items highlighted. Notices were
sent out in advance to let teachers
know about the event, and they
were given information and nutrition
tips about grains to share with their
classrooms each day.
Cafeteria displays included
sample trays filled with assorted
grain products, and the children
could try to name the grains. We
also had pictures posted on the
serving lines and in the cafeteria to
make students more aware of this important food group. Students and staff
alike had fun learning!
Submitted by Ali Bennett
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Nutrition ink News Spring/Summer 2010
Beaver Valley Intermediate Unit
Pizza Day
In February the New Horizon School got its first taste of pizzeria-style pizza made with a self-rising
crust. The product was demonstrated to food service directors at a regional training session in December.
Food Service Director Louanne Schmitt introduced the process to the New Horizon production staff in early
February using a step-by-step poster distributed at the training.
Students and staff were enthusiastic about the new pizza and strongly encouraged the food service
department to serve it again. Kitchen staff members Sherry McGee, Tracey Harris and Josh Barber followed
the directions carefully and produced a new menu item they were proud to serve and our students were
delighted to eat!
Submitted by Louanne Schmitt
Central
Cambria High School
Carving Bar
The Students, Faculty and Staff at Central Cambria High School,
were treated to a carving bar for lunch in January. Justin Berkebile
(Glendale School District Food Service Director) was the guest
chef and carved on the main serving area. Head Cook
Martha Campbell and Food Service Director Adrienne
Bilek shared carving duties.
The menu offered Roast Beef, Turkey and
Pork Roast as entrée choices, and mashed
potatoes, sweet peas, a wheat roll, and
apple crisp as sides. The students and staff
enjoyed the special meal and everyone in
the cafeteria enjoyed the smiles. We look
forward to continuing this annual event.
Submitted by Adrienne Bilek
Cambria Heights School District
Elementary Wrestling Tournament
Cambria Heights held their annual Elementary Wrestling Tournament at the High School in January.
Breakfast offerings included scrambled eggs, sausage, bacon, pancakes, French toast, fruit, cereal, cinnamon
rolls and beverages. Lunch was served snack bar style and featured chicken noodle soup, hot dogs,
hamburgers, nachos & cheese,
hoagies, snacks and beverages.
Six hundred total meals were
served and The Nutrition Group
was pleased to be a part of such
an exciting event.
Submitted by Larry Davis
Spring/Summer 2010 Nutrition ink News
5
Corry Area School
District
Football Days
The Corry Area School
District celebrated the close of the
football season with two parties this
year. The first elementary Football Day,
born from discussions at one of our
Youth Advisory Committee meetings,
was enjoyed by all! The cafeteria and
serving line were decorated with bright
football themed decorations. In addition,
the cafeteria staff dressed in football attire and we gave away
several lucky tray prizes. Eighty-nine lucky trays were marked
and the winners received prizes that included Sunny Delight,
bottled water, football pencils, football water bottles, six
packs of football donuts, nachos, pretzels, ice cream coupons
to use in their cafeteria and more. The lucky winners picked a
coupon from our basket and took it to the prize table! Each
student received a football word search, a football card and
a football super donut to take home. The Annual Wing Ding
Fling was held at the middle/high school the following week. In addition to all of the fun we had at the elementary party, the middle/high school staff and students were offered four flavors of chicken
wings for ala carte sale that included BBQ, medium, hot and butter and garlic, all served with celery and carrot sticks of course! We also
played “Guess the number of Peanuts in the bag” and the winners received the peanuts. What fun! Submitted by Shelly Powell
Columbiana Exempted Village School District
Nutrition Education
Food Service Director Lisa Banner and Program Director Michelle Marker presented a lesson to South Side Middle School students about the
importance of dairy products in their diet. Students enjoyed the opportunity to sample strawberry banana smoothies made with 1% vanilla milk,
frozen fruit, and strawberry yogurt. After lunch students had a chance to spin the nutrition wheel to win prizes and learn more about the health
benefits of milk.
Submitted by Lisa Banner
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Nutrition ink News Spring/Summer 2010
“Soup Lady’s” creations are a big hit at senior centers
By Gina Mazza for Beaver County Senior News
Reprinted by permission
A steaming bowl of nutritious, delicious soup on a crisp autumn
day is the ultimate in comfort food- especially when that soup is
homemade with love. And that’s exactly what is being served up at
senior centers around Beaver County, according to those who stop
by for lunch.
Simply by word of mouth (no pun intended), news has been
catching on about Beaver County’s own “soup lady”- as she has
come to be known. Patti Kurneck, manager of Grace meals in
Gibsonia (which subcontracts with the Beaver County Office on
Aging) prepares chicken noodle, broccoli cheese, wedding and
other soups that are ladled out once weekly at the centers.
“The cream of potato is a favorite at all Circle of Friends
sites and the vegetable barley is great,” says Donna Murphy,
administrator of Circle of Friends, located in Baden, College Hill,
Midland, and Aliquippa. “I can’t remember having a soup [from
Grace Meals] that wasn’t well received.”
As news of the soups’ popularity was stirred up, word got back
to BCOA. “Our managers routinely meet to discuss the senior
center menu- what is on it, what people are saying about it and how
we can improve on it,” explains program monitor Susan Pollack.
“We kept getting comments about how good the soup is. Hands
down, that was the favorite thing on the menu. In fact, we noticed
a trend that people were actually visiting the centers on the days
when they knew the soup was on.”
Virginia Swink, of Monaca who has attended Monaca Senior
Center for 26 years, is also partial to the cream of potato. She
makes a special trip when it’s on the menu. “It’s just like Momma
used to make,” she says.
“The chicken soup is also a favorite at our center,” says
Monaca’s director Sharon Keller. “It has a rich broth and a lot of
flavor.”
What makes the soups so flavorful? “We let them slow cook all
day, and it’s just something that we like making,” Patti comments.
A dollop of loving care goes into the pot, as well. “I tell my staff
that if they wouldn’t eat it, they shouldn’t send it. I ask them to
think of each meal as if their family is going to be there eating it.
That way, we all put a little extra into it.”
Soup is on the menu year round, although in summer, it is
usually paired with a cold sandwich. Menu adjustments are made
as feedback is shared with Patti and her cooks. “BCOA will tell me
when they don’t think something is working and we’ll change it
right away, or we’ll try something new or better in its place,” Patti
says.” I work closely with them and our goal is to make every meal
nice for the seniors.
“Patti is always bending over backwards to accommodate
for the meals or to do something extra special when the senior
center managers plan parties or other events at the centers,” Susan
comments. “And I know she is especially proud of the soups.”
Hopefully her official “soup lady” status and all the positive
comments Patti continues to receive will return to her some of the
love that she gives to others through her cooking. BCSN
Southeastern Greene School District
Nutrition Education
Bobtown Elementary received a visit from The Nutrition Group’s Program Director Michelle
Marker, who presented a nutrition education class to sixth grade students. Michelle talked
with students about the food pyramid and the importance of exercise and healthy eating.
The interactive program featured Fear Factor Fun, where students divide into 2 teams.
Blindfolded students taste a fruit or vegetable and earn a point for their team with a
correct guess.
Topping off the lesson, students enjoyed sampling a fresh fruit and vegetable trays
complemented with ranch dip and pretzels.
Submitted by Kim Salatino
Spring/Summer 2010 Nutrition ink News
7
Theodor Seuss Geisel, better known to the world as the beloved Dr. Seuss, was born March 2, 1904
in Massachusetts. While his contributions are numerous, he is most frequently a known as a writer of
imaginative and fun children’s literature. Read Across America, a literacy initiative created by the National
Education Association, is celebrated throughout many school districts in the United States during the first
week of March to coincide with Dr. Seuss’s birthday.
The Nutrition Group is pleased to participate in a
variety of activities and celebrations that occur
in the districts we serve.
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Nutrition ink News Spring/Summer 2010
Meadville Area
Senior High School
PMEA District 2 Chorus
Festival 2010
The Music Department at Meadville Area Senior
High School hosted the PMEA District 2 Chorus Festival
in January. This event featured 200 talented high
school students and their directors from 43 schools
in northwestern and western Pennsylvania. The choir
was under the direction of guest conductor, Dr. Mark
Munson, from Bowling Green State University. Much
was accomplished as they worked on the musical
program for approximately 26 hours over the 3 ½ days.
The Nutrition Group was happy to provide snacks
such as yogurt, cheese sticks, mini muffins, cinnamon
buns, chips, pretzels, granolas & nutri-grain bars.
Regular and flavored waters, Sunny Delight, teas &
juices were also served. The directors were served
similar snacks along with hot coffee and tea. They also
enjoyed a continental breakfast of fresh fruit, bagels,
strudels and yogurt. Overall the event was a huge
success and was appreciated by both the students
and directors. The Nutrition Group was proud to be
involved with this wonderful event!
Submitted by Jenna Bohlender and Michelle Dickey
Ligonier Valley School District
Homecoming Cookout
As part of the homecoming festivities, The Nutrition Group provided a
Homecoming Cookout at both Ligonier Valley High School and at the Laurel
Valley Middle/High School. Menu offerings included hamburgers, hotdogs,
grilled chicken, corn on the cob, watermelon, choice of milk and an ice cream
sandwich. As an added treat, both schools had an opportunity to watch an ice
carving demonstration during their lunch periods. The ice carvings were then
used as centerpieces for the cookout tables.
Submitted by Lori Loughner
Forbes CTC
Pizza Inspiration
Every day at Forbes CTC, we make a widevariety of fresh, delicious pizzas. Many of our
recipes are inspired by suggestions from the
students and cafeteria staff. As you can see,
they are a feast for the eyes!
The pizzas are a treat for the taste
buds too! All of the pizzas are made with
the highest quality, local K.B. brand crusts,
Redgold Pizza sauce, and part-skim Jacobo
Mozzarella cheese. This is just one way that
The Nutrition Group provides superior, high-quality service to the
students at Forbes CTC.
Submitted by Matt Sherwin
Spring/Summer 2010 Nutrition ink News
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McKeesport Area
School District
Initiates Administrative
Academy
Twenty McKeesport Area High School students
were chosen to take part in an innovative program
that focuses on strengthening math skills and
highlighting areas of real life math application. These
students partnered with members of the school
district’s central administrative team to hone math
skills and observe real life situations where math is
integral. They visited higher education institutions,
local businesses, and community organizations to
observe these principles in action. The Nutrition
Group aided in the program kickoff by offering
students and staff members a delicious breakfast
complete with fresh fruit, pastries, bacon, eggs,
sausage, bagels, muffins and a variety of hot and
cold beverages.
Submitted by Jenna Cooper
Lisbon Exempted Village
Baked Potato Bar
Baked potatoes with all the fixings
were featured at the David Anderson High
School in October. A topping bar was set
up and included taco meat, creamy cheese
sauce, butter, sour cream, bacon bits and
broccoli. The special event was a hit with
both students and staff.
Submitted by Lora Irwin
Chartiers Valley
Primary School
Breakfast Program
The Chartiers Valley Primary
School along with The Nutrition Group
implemented a breakfast program this
year. With an average participation of
approximately 100 students per day,
it has been a great success. Some of
the menu items include whole grain
muffins, pancake and sausage on a stick,
cinnamon buns, whole grain cereals,
breakfast pizza and french toast sticks.
Submitted by Sue Kalafatis
We Get Letters
I would like to take this opportunity to both commend and thank everyone from
Nutrition Group who works so hard to make the cafeteria at Aliquippa Jr./Sr. High
School such a first class operation. I look forward to eating there every day. The
food that is cooked and served at AHS [Aliquippa High School] is of uniformly
excellent quality and daily demonstrates to my vast satisfaction the cooking skills of
the women who make it. In the summer months, I always miss the cafeteria food.
Even more though, the friendliness, good humor, and kind consideration of all who
work in the cafeteria never fails to make my dining experience a pleasurable one.
I offer my thanks to everyone in the cafeteria for all the great meals and equally
great conversations that I have enjoyed for so many years. To the head of Nutrition
Group, I offer the following words of wisdom: You are indeed fortunate to have
such good people working for your company.
Sincerely
A Most Satisfied Customer,
Bob Pfeiffer 10
Nutrition ink News Spring/Summer 2010
Mountain View
School District
Staff members
make the day’s events
special by suiting up to
enjoy the fun.
Mount Pleasant
Area School District
Fuel Up To Play 60
New Breakfast Ideas
The National Dairy Council
and the National Football
League have partnered to
empower kids to make smart
choices through eating
healthier and devoting
60 minutes a day being
physically active. The aptly
named program – Fuel Up
to Play 60 – is designed to
engage and inspire children
to take control of their own
health and wellness.
Mountain View School District students
enjoyed a week of new breakfast ideas,
including a peanut butter and banana
burrito. Breakfast is the most important
meal of the day, whether at school or at
home and helps children perform better in
the classroom and on the playing field.
Together with the nurse, Health and
Family and Consumer Science teachers,
The Nutrition Group promotes the online
activity log for students to try and win
prizes for their schools. Elementary
students that participated in the breakfast
program on the feature day received
an NFL trading card, and the junior and
senior high students were entered in a
drawing to win a sport themed prize.
Submitted by
Heather Kovaleski
The Mount Pleasant Area School District, in
cooperation with the Mid Atlantic Dairy Council
and The Nutrition Group, kicked off Fuel Up to Play
60 festivities in January. The program focuses on
the district’s 7th and 8th grade students. Special
guest Mike Logan of the Pittsburgh Steelers spoke
to students during lunch about the importance and
benefits of staying physically active and eating
healthy. He graciously
signed autographs for the
students and posed for
Betty Brdar/ Mid
many pictures. Meanwhile,
Atlantic Dairy
Mount Pleasant Student
Council, Dr. Ken
Advisor Sherry Kring
Williams/ HS
arranged for fellow staff
Principal, Dawn
members to don cow,
Darazio/ FSD,
pea pod and milk bottle
Mike Logan/
costumes and walk around
Pittsburgh
the cafeteria during the
Steelers, and
event which added to the
Sherry Kring/
fun, festive atmosphere.
Student Advisor.
Additionally, the district
received a dairy vending
machine via a grant, and as a part of the occasion, Betty Brdar, representing the Mid Atlantic Dairy
Council was on hand for the day’s activities. The students will be participating in several taste tests to
determine what dairy items will be available in the vending machine.
Happy Birthday to You!
January 22nd was set aside in the New Brighton cafeterias to host an “Everybody’s
Birthday” party. Students celebrated in the cafeteria with party foods like pizza, nachos
& cheese, veggies & dip, and ice-cream-cake ice cream. In the elementary school,
students who were being served when a timer rang were selected to choose a prize.
Everyone had a great time and enjoyed the special birthday treatment.
Submitted by Melissa Adams
Spring/Summer 2010 Nutrition ink News
11
The Zoomobile
The Nutrition Group has partnered with the Pittsburgh Zoo and
Reinhart FoodService to bring a fun and educational program to
students. The Pittsburgh Zoo’s “zoo-mobile” arrives at elementary
schools with several different types of Rainforest animal for students to
see and learn about. They are thrilled to meet such animals as a lizard,
a kinkajou, a skink, a Blue Wing parrot named Magic, a prehensile tail
porcupine or even a boa constrictor named Squeeze!
Zoo handlers explain about the habitats the animals live in and
what types of foods they like to eat. Students are often surprised to
discover that the animals eat a variety of fruits, vegetables, nuts and
seeds. The discussion provides the ideal segue for The Nutrition Group’s
Program Director Michelle Marker to explain to students that animals
and humans need healthy foods to meet their particular needs.
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“Why do you think zoos have signs saying ‘Don’t Feed the
Animals’?” Michelle asked students. They’re eager to tell her it’s
because humans may feed the animals the wrong thing. “If animals
eat too much of the wrong things, they might not eat the things that
are good for them”, she explains to students, “and that’s true for
humans too.”
This unique nutrition education program entitled “Rainforest
Rhythms” has been met with great success at elementary schools in
Penn Hills School District, McKeesport School District, Montour School
District, Allegheny Clarion School District and Chartiers Valley School
District. The Nutrition Group is looking forward to bringing this and
many other fun and
exciting nutrition
education programs
to other districts in the
future.
Pace School Go for the Greens
Pace School’s recent Go for the Greens event proved to be a fun and educational time for all! Fresh
fruit and vegetables were supplied to each classroom by The Nutrition Group. Each classroom then worked
together to design derby cars. After completing their masterpieces, they gathered to race and compare
information such as which car was fastest, slowest, the most unique and which used the most fruits and
vegetables. Older students also made observations and prepared graphs based on the data they gathered
at the competition.
Afterward, students enjoyed taste testing a variety of fresh fruit and vegetables such as melons,
snow peas and parsley, from a market table prepared
by The Nutrition Group’s Program Director,
Michelle Marker.
The day was topped off with a theme lunch
prepared by Food Service Director Josie Henk that
featured shamrock shakes, chicken nuggets, salad
and fruit.
Iroquois School District CRE/SMI REVIEW
The big news in Iroquois School District cafeterias is the recent audit performed by the Pennsylvania Department of
Education. Our focus this school year, among other things, was preparation for the Coordinated Review Effort and the
School Meals Initiative (CRE/SMI Review), which is completed every five years. It certainly paid off as we had awesome
results.
Typically, schools are sent a letter two to three weeks in advance to alert them of the visit. However, we received
a phone call less than 24 hours in advance requesting the review so the auditor did not have to travel a long distance
in the inclement weather. We said sure, no problem! After taking a couple deep breaths we realized everything was in
place so we had nothing to worry about.
We are proud to say the auditor reported no findings with the meal service, the paperwork, or the production records.
Our nutritional analysis was perfect!
Teamwork is the reason for this success story. First, The Nutrition Group sets the standard by requiring our vendors to
procure more healthy choices. Second, the vendors have stepped up to the plate and have met our requests. Finally, our
employees have followed through on training by keeping accurate and neat records. As we stress in our staff meetings,
push hard and do the work the right way and you will have success!! Thank you to everyone!
Submitted by Denise Pyle
Spring/Summer 2010 Nutrition ink News
13
Holiday Meals
Leechburg
School District
Leechburg cafeteria held its annual
Holiday lunch in December, and the cafeteria
was quite festive with seasonal decorations
and table covers.
Three Leechburg students who attend the
Culinary Program at the local Lenape
Technical School – JoAnne Verner, Tiffany
Ament, and Kristen Coutch – served as
guest carvers at this year’s Holiday lunch
celebration. They were supervised in their
duties by The Nutrition Group’s chef and
by Tina Crispin of Lenape. The students
were able to hone their skills with a
valuable real world experience under
their tutelage.
Leechburg students enjoyed the
Holiday celebration meal which was made
even more special by the professional
looking carvers serving their meal. Several
Leechburg School Board members were able to
attend the festivities as well.
Canon-McMillan
School District
Students at Borland Manor Elementary enjoyed a
special “Breakfast with Mrs. Claus” (played by middle
school baker, Joan Totterdale). This event was planned
and implemented by Assistant Food Service Director, Amy
Keeler, as a project for her “Nutrition University” class,
and was designed to showcase and promote the breakfast
program. Food Service Director Vicki Capone and Regional
Manager Janet Connors were also on hand to offer
assistance and support.
Submitted by Mike Stein
Southern Local
School District
Southern Local Millcreek Elementary
celebrated Thanksgiving featuring two
separate carving stations to serve all of
the students and staff, all of whom really
enjoyed it. Several students even stated
it was their best Thanksgiving ever!
Salem City School District
Kitchen staff prepared a delicious Christmas luncheon for the
students at Southeast Elementary. The menu featured roasted
turkey breast carved by Executive Chef J.R.
Straley. The students at Southeast were very
excited and grateful to have a lunch like this
prepared just for them!
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Nutrition ink News Spring/Summer 2010
Welcome to Interboro
Dr. Nancy Hacker
Interboro School District Board of Directors and the
community welcomed Dr. Nancy Hacker as the new
Superintendent at a reception in the High School
cafeteria prior to her being sworn in at the Board
meeting the evening of January 20, 2010. The Board,
Administrators, Teachers and many of the community
gathered to meet and greet the new incoming
Superintendent.
The Nutrition Group served a variety of hot and
cold hors d’oeuvres, assorted desserts, with a coffee
and tea station and a large punch fountain with a
sparkling punch.
The cafeteria was transformed into a beautiful
Interboro School District
A Lesson in Good Taste
reception room with gold and black linens, candles,
flowers, balloons and “Bucs” memorabilia. Everyone in
attendance was pleased with the whole event. The evening
went very well.
Laura Thorpe, Food Service Director at Interboro School District,
presented nutrition education and taste testing of new and unusual
fruits and vegetables with the students at the Kindergarten Academy.
Our first session with the students featured the blood orange. At each
lunch period I explained about the unusual fruit, how it is grown,
where it is grown, and the vitamins and nutrients in the fruit. We
then showed them the outside of a regular orange compared to the
outside of the blood orange. We cut open both types of oranges to
compare the insides of both. Their reactions were great! We got a lot
of “Oooo’s” and “awww’s”.. We asked for volunteers to try the new
fruit. Very few hands went up in the air until Mrs. Reiley, Principal,
challenged them. “I’ll eat one if you eat one!” Then the hands went
up. We had them smell the samples first before tasting and they could
tell that the blood oranges smell just like a regular orange. This helped
more kids want to try one. Those who “Tried a New Fruit” got to take
home a bright orange flyer telling their parents that they were brave
and tried a new fruit at school today.
Our second nutrition education with Kindergarten Academy
students was about peppers; bell peppers, jalapeno, and habanera
peppers. I set up my display with green, yellow, orange and red bell
peppers along with jalapeno and habanera peppers. I explained how
they grow, where they grow best and the nutrient contents of the
pepper group of vegetables. We then had a bowl of sliced green bell
peppers for the students to try. They really surprised me, and we had
over 170 students out of about 242 try the raw green pepper. Many
of the students remembered me from the first time we had “class” in
the cafeteria and I feel that is why we had so many participate again
this time. Our goal is to introduce them to new and unusual fruits and
vegetables twice a month for the remainder of the school year.
Submitted by Laura Thorpe
Spring/Summer 2010 Nutrition ink News
15
New Kensington
Arnold School
District Health Fair
The Nutrition Group partnered with Turner’s
Dairy and Perriello Produce to host a health fair
at H.D. Berkey Elementary School. Students
learned the importance of 3 servings of dairy
a day, and enjoyed the highlights of the event
that included fresh strawberry smoothie
samples,
the
Nutrition
Wheel
of Knowledge, and great prizes. The
students were most excited about
the chance to win a 1GB MP4 player!
Congratulations to our lucky winners!
Submitted by Kelly Patterson
Old Forge High School
Cafeteria Hosts Tailgate Party
South Allegheny
School District
Walking Tacos
Walking tacos were featured for the first time on the
lunch menu in all of the schools in the South Allegheny
School District. Because of the popularity of the item and
in response to many student requests, walking tacos will
be a regular item on the lunch menus!
Submitted by Marygail Costello
16
Nutrition ink News Spring/Summer 2010
Students and faculty of the Old Forge High School enjoyed a tailgate
party for Sports Day. The sports themed menu included: Off-Side Hoagies
by the Foot, Touchdown Buffalo Chicken Hoagie, Hot Wing Pizza, Field Goal
Pasta Salad, Fumble Bumbling Baked Beans, Intercepted Plump Mandarin
Oranges, and Overtime Low Fat Milk. The staff enjoyed the party as much
as the students and wore their favorite team’s sports shirts and hats.
Submitted By Mary Jo Grazious
Montgomery School
District Homemade Pizza
In January the Montgomery cafeteria staff made homemade
pizzas for lunch. Regional Chef Kevin Rindock spent the day
with assistant cook, Phoebe Zarr making and baking pizzas. The
response that we received from the students was overwhelming.
Our goal is to have homemade pizza day once a week
and to begin offering specialty pizzas such as buffalo chicken,
Hawaiian and broccoli pizza. Much to the delight of the District
Office, we visited with samples of our
specialty pizzas for test tasting.
Submitted by Patty Webster
East Lycoming
School District
Leprechauns
Overrun
Lunchroom
At Ashkar Elementary School,
students celebrated St. Patrick’s Day by
dressing in anything, and everything,
green. The lunchroom was in the St.
Patrick’s Day spirit as well, serving
shamrock shaped chicken nuggets and
lime gelatin treats to the students. A “Lucky Lunch Tray” promotion
took place, and the winners received
a free box of Lucky Charms cereal. Whether they won or not, everyone
enjoyed their special lunch entrée and
festivities.
Submitted by Noelle Bloom
Local Ladies Enjoy Celebrity
Treatment
Mountain View School
District New Menu Ideas
A new year brings new menu ideas for the students, faculty
and staff at the Mountain View School District. Saucy Meatballs
and Loaded Baked Potato Pizza are two of the new offerings
at the high school. Southern style pork chops and a baked
potato topping bar were introduced in schools throughout the
district. The new items have encouraged positive feedback and
participation has steadily increased.
The cafeteria staff at Ashkar Elementary School enjoyed a few
minutes of fame when a photo of them was featured during the
local morning news. Suzanne Foresman, principal, snapped a photo
of the ladies and weatherman, Joe Snedeker, from Newswatch
WNEP used it during the morning weather segment. The photo was
altered to appear as though the ladies were using spatulas, spoons,
and measuring cups to point out the upcoming weather front. The
school buzzed with excitement as students and staff congratulated
them on their celebrity status.
Featured here, back row (L to R): Gloria, Lisa, Mary, and
Michelle. Front row: Jodi and Athena.
Submitted by Noelle Bloom
Submitted by Heather Kovaleski
Spring/Summer 2010 Nutrition ink News
17
Ligonier Valley Food Shows
The Nutrition Group
was proud to sponsor
Food Shows at Ligonier
Valley High School and
Laurel Valley Middle/
High School. The
events took place on
Tuesday, March 23rd
and Wednesday, March
24th. The Nutrition
Group brought in
several chefs to create
new and exciting menu
selections. Students
were first introduced to a variety of fresh fruits and vegetables. Special buffet lines
were set up for students to choose from 11 different chef creations. The students were
excited to meet the chefs and to have the opportunity to provide feedback. The Ligonier
Valley School District cafeteria staff, Reinhart FoodService, KB Pizza, Food
Service Marketing, and The Nutrition Group support staff helped in making
this event an interactive and fun occasion for all that were involved.
Submitted by Pam Harney
Toronto City Schools
Nascar Day
Students at the Karaffa Middle School in the Toronto City
School District experienced life in the fast lane when the food
service department hosted a NASCAR day this past February.
The event was scheduled to coincide with the Daytona 500 and
the kickoff of the NASCAR season. Students were able to enjoy
venue- style foods and wear their favorite team or driver’s T-shirt
and colors. The always popular “Lucky Tray” giveaway was held,
and children chose prizes like pencils, stickers, and toy stock cars.
During lunch, Food Service Director Yvette Jester dressed in a
NASCAR jumpsuit and wore a vendor-style tray, while passing out
popcorn to the students. Again, it was a well-received effort and
may be repeated for baseball season.
Submitted by Yvette Jester
The Year of the Tiger
Chinese New Year
Wilkes-Barre Area Career and
Technical Center students welcomed
the Year of the Tiger as they celebrated
the Chinese New Year in traditional
form. The serving lines were ornamented
in Chinese décor and colorful paper
lanterns lined the food court. Chop
sticks were optional as students feasted
on Sweet and Sour Chicken, Oriental
Veggies, and pineapple tidbits. Of
course no Chinese meal would be
complete without a fortune cookie!
Submitted by Mary Jo Grazious
18
Nutrition ink News Spring/Summer 2010
Washington Park Primary
School Hosts Reading Rodeo
In partnership with the
Washington School District, The
Nutrition Group participated
in the annual Reading Rodeo
held for students in grades
kindergarten through fourth
grade. Elementary Principal Kelly
Zebrasky asked food service staff
to contribute to this fun event
and we were happy to do so. The
cowboy classic, beans ‘n wienies,
were the bill of fare and students
were excited to be served by a
couple of ol’ cowhands.
Penncrest School
District Beach Party
Sunny palm trees and tropical flowers
chased the winter blues far away as Penncrest
School District students enjoyed a beach themed
lunch of picnic foods and ice cream. Staff and
students alike were delighted to see their
cafeteria transformed into a sand dune café.
Submitted by
Ada Goroncy
Submitted by Bonnie Felton
Penn Cambria School
District Carving Bar
Penn Cambria High School students
and staff enjoyed a carving bar luncheon in
February that featured roast turkey or ham,
mashed potatoes with gravy, sweet potatoes,
homemade stuffing, fresh fruit salad, and
chocolate cake with peanut butter icing.
Dave Trotz (Greater Johnstown School District Food Service Director) was
guest carver for the day. Judging by all the comments we received everyone
enjoyed the luncheon!
Submitted by Christen Perrone
Spring/Summer 2010 Nutrition ink News
19
Bethesda Children’s
Home Nutrition Education
Hazleton Area
School District
Catering by
The Nutrition Group
... is a treat for the senses with attention
to detail and a passion for quality. The
Hazleton Area School District hosts many
catered events within
the district and takes full
advantage of all that The
Nutrition Group has to
offer.
Submitted by
Barb Farley
The Nutrition Group commits to providing customers
with current, relevant, nutrition information. Mike
Tomko, Food Service Director at Bethesda Children’s
Home, conducted a Nutrition Education program at each
classroom. The program focused on proper portion control,
the importance of eating grains, limiting sugars and fats,
and the benefits of drinking milk and juice. Handouts that
contained many interesting points were given to each
student. A few examples included: 20 years ago a bagel = 140 calories.
Today a bagel = 350 calories.
Eating whole grains throughout the day will provide
energy to keep you alert, focused, and energetic.
Serving sizes have nearly doubled in the past few years.
When eating out, ask for a container at the beginning of
the meal. When the meal arrives, place half of the food
in the container and set it aside to take home. This will
prevent accidental overindulgence.
The National School Lunch Program is the only program
that ensures proper portion control.
Submitted by Mike Tomko
Wellsboro School
District 100 Days
Students at the Charlotte Lappla Elementary School in the
Wellsboro School District donned colorful party hats to celebrate
the 100th day of school. The festivities continued through lunch
as students were treated to pepperoni pizza, carnival cookies, seasoned
greens beans, and mandarin
oranges.
Submitted by Katrina Doud
20
Nutrition ink News Spring/Summer 2010
The South Allegheny School District was experiencing a
shortage of space in their existing weight room. At the same time they saw
the need to create a better equipped fitness center that would provide the
space and equipment to integrate the physical education classes into their
wellness program.
To accomplish this objective the auxiliary gym, previously used as the
wrestling room, received a complete renovation. Exercise equipment
was purchased through a grant and a new, well equipped fitness center
was created. The wrestling room was later moved into the old weight
room. FMS Account Manager Mark Zidek spearheaded this project and
maintenance man Dave Evans is pictured installing wire mold for the
electrical outlets.
Submitted by Art Morally
Steel Center Area Vocational Technical School recently identified the increasing demand for
employees in the growing healthcare industry. To help meet this demand they decided to convert a large storage room
into a classroom to provide specialized training for Certified Nursing Assistants and Licensed Practical Nurses.
After some minor renovations that included the installation of new lighting and a suspended ceiling, the classroom was
ready and the programs were implemented. SCAVTS Director John Sandrene and FMS Account Manager John Blizman are
pictured here giving the renovated room a final inspection.
Submitted by Art Morally
Spring/Summer 2010 Nutrition ink News
21
YAC Meetings Held In Several Districts
Youth Advisory Committees (YAC) are comprised of student volunteers who positively
impact the food service program by providing valuable insight regarding current and potential
new menu items. Committee meetings have been held across several districts and have
allowed students the opportunity to present ideas directly to the Food Service Directors.
High School students at the Greater Johnstown School District met with Dave Trotz
(Food Service Director) and Cathy Gosnell (Kitchen Manager) to share ideas. YAC members
suggested serving handmade pizzas and stromboli and were able to involve culinary arts
students in the process. The new items were well received and the students performed
like professionals. Great job, guys!
From the left:
Jeremy Smith, 2nd
grade; Michael Portis,
6th grade; Frank
Hague, 4th grade; Food
Service Director, Doug
Gosney; Paisley Nash,
3rd grade; Travis Beck,
6th grade; Morgan
Roe, 5th grade and
Destiny Ralston, 1st
grade.
Members of the Culinary Arts ProgramWesley Ed, Chris Regan, William Turkovich, and
Sheleen Bennett.
YAC members at the Wayne Elementary School in the
Indian Creek School District met with Food Service Director,
Doug Gosney. Students were very receptive to new food
options and were in favor of applying them to upcoming
menus. New items included foods like Grandma’s Chicken and
Noodles, Pizza Pasta, Italian Grilled Cheese, Mexically Chicken
Pasta Bake, Chicken Fried Rice, and Cherries Jubilee.
The YAC meetings across all districts have seen great
success and we are thankful to all who participated.
Submitted by Doug Gosney and Dave Trotz
Athens Area School District
Family Fun Night
The Nutrition Group partnered with
Athens Area Title One teachers and the
local YMCA to host a Family Fun Night
at Lynch-Bustin Elementary. The theme of
the evening was “Wellness for the Body
and Mind.”
Students, their siblings and parents
attending participated in a number of
activities, including hip-hop dancing and
book bingo. Of course, refreshments
are crucial for true “family fun,” so food
service director Ali Bennett, R.D., set up
“shop” in the cafeteria. The refreshment
menu was apple slices, bananas, reducedfat animal crackers and veggie sample cups with cauliflower, celery
sticks and baby carrots. Ms. Bennett had a myriad of activity sheets
available for the children, including nutrition word searches for the
older students and nutrition coloring sheets for the younger set. She
also offered nutrition information for the adults on incorporating
healthy nutrition in their family lives. As many parents relaxed in the
cafeteria while the students participated in activities, Ali found herself
in discussions with a number of parents about nutrition, school lunch
and The Nutrition Group’s role at Athens Area School District.
22
Nutrition ink News Spring/Summer 2010
Seeing the success of the evening and the role of the
school as educating in all things, Ali is corroborating with
Building Principal Christine Sullivan to help the PTG (Parent/
Teacher Group) to serve healthy snacks at all future events.
Teacher Claudia
Chacona (left) keeps
the snack table full
at Family Fun Night
at Lynch-Bustin
Elementary.
Food service
director Ali Bennett,
R.D., (right) distributes
nutrition information at
Family Fun Night.
Submitted by Ali Bennett
Nutrition ink
Quick Bites
Local Schools Honor Area Veterans
Veterans Day is observed nationally on November 11th and set aside as a day to thank veterans, both living and
deceased, for dedicated service to their country. It is a day reserved to let the veterans know that we appreciate their
sacrifices and efforts to keep our country free.
Fifth grade students at the Main Street Elementary School in Titusville met with area veterans and learned
firsthand about some of their experiences. After classroom discussion, the veterans joined the students for a
complimentary lunch in the cafeteria.
Elwood City Area veterans greeted students during lunch at each of the
five schools within the district. Patriotic pencils were given to students as a
special treat and as a reminder of the holiday. Special thanks go out to Mr.
Teolis and all Ellwood City Area vets for their service and their participation
in our event. We look forward to seeing you next year.
Submitted by
Cheryl Brown and Kathy Cancilla Mountain
View School
District
Puzzle Week
January 25-29 celebrated
puzzle week in the Mountain View School District.
The Nutrition Group provided a different word
find each day to those students who received a
reimbursable meal. At the end of the week a winner
was chosen from all of the correct puzzle entries.
Submitted by Heather Kovaleski
Tyrone
Elementary
Patriotic Day
Shown at right is Marie
from the Tyrone Elementary
cafeteria staff, along with second
grade student Cody Harpster,
celebrating Patriotic Day. The staff
and students were encouraged
to dress up and wear hats to
represent their patriotic spirit.
Submitted by Jen Weaver
Welcome Aboard …
Food Service Managers, Assistants,
Trainees and Staff
Crystal Bowser, Valerie Fencik, Jodee Stephenson,
Dianna Harmotta, Deborah Poborsky, Theresa Morealli,
Janet Stoltz, Cynthia Herczegh, Janet Wurm, Adophine
Litzinger, Lisa Weigel, Phyllis Pavlick, Robert Galasso and Renee
Vanaelstyn. Good luck to all in your new responsibilities!
Congratulations to Brynne and Jeremy Renzo
on the birth of their daughter, Kyah Marie, on
February 25. Bless them and their little one.
Spring/Summer 2010 Nutrition ink News
23
Nutrition ink
Editorial Staff
Joan Wagner
Melaina Schachte
Melanie Nicholson
Pam Harney
Jaylene Batchko
Jessica Anzelone
Michelle Marker
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Nutrition ink
Hooray!
35 years of providing the
absolute best is really
something to celebrate.
Thank you
for making it all possible.
Glendale School District
Popcorn chicken is a favorite in the elementary school
and it is even better when it is served on Pajama Day.
Students have a great time at lunch eating one of their
favorite meals with great friends by their sides.
Pajama Day