School Nutrition Professionals Preview New Foods, Beverages and Equipment



Contact: Diane Pratt-Heavner  


School Nutrition Professionals Preview New Foods, Beverages and Equipment  


School Nutrition Professionals Preview New Foods, Beverages and Equipment
School Nutrition Association’s ANC 2011 exhibit floor to feature healthy trends in school meals

NASHVILLE (July 11, 2010) – As students enjoy their summer vacations, the School Nutrition Association (SNA) has brought together thousands of school nutrition professionals to share ideas and best practices for healthy school meals this fall.

More than 7,500 school nutrition professionals from around the country will visit the school nutrition industry’s largest exhibit floor today at the Gaylord Opryland Convention Center in Nashville during SNA’s 65th Annual National Conference (ANC). More than 350 companies will showcase healthy, energy efficient, cost effective and kid-friendly improvements in school nutrition at more than 770 exhibit booths.

As the US Department of Agriculture finalizes new nutrition standards for school meals, exhibitors are introducing healthy, kid-friendly foods, equipment and supplies to meet expected meal pattern requirements. Six culinary demonstrations will feature innovative, nutritious recipes and techniques for preparation. Among the items school nutrition professionals will sample and may serve in schools this year:

  • Fruits, vegetables and legumes – Fresh, ready-to-eat, single-serve fruits and vegetables; dried apricots, cherries, nuts, sunflower and pumpkin seeds, packaged for sale in healthy vending machines or cafeteria lines. Vegetable-infused soups and sauces and reduced sodium salsa.
  • Beverages – Reduced-sugar flavored and plain milk in 1% and fat-free varieties; organic soy beverages; 100% juice; flavored waters and fruit smoothies.
  • Dairy – Greek yogurt, cottage cheese and low-fat, low-sodium cheeses.
  • Whole grain and multigrain products – Flatbread, pasta, tortillas, cereal, pancakes, wraps and pizza crust.
  • Lean protein – Genuine Alaska pollock; whole-muscle pork, beef, and turkey products; egg-based entrees and lean deli meats.
  • Healthy student favorites – Pizzas with whole grain crusts, low-fat cheese, and low sodium toppings; zero trans fat, baked sweet potato fries and wedges; whole-grain breaded, whole-muscle chicken products.
  • Allergy-free alternatives – Soy nut butter and sunflower seed butter; gluten free breads.
  • Energy efficient equipment and supplies – ENERGY STAR® appliances, water filtration systems, steamer ovens, salad bars, milk coolers, digital thermometers, point-of-sale systems, and biodegradable lunch trays.
  • Nutrition education resources – Banners, bulletin-board kits, web resources and other tools that encourage children to make healthy choices in the cafeteria.


Attendees will also visit popular dedicated aisles including “Dairy Way”, “Produce Row”, “USDA Lane” and the eco-friendly “Green Aisle.” The exhibit hall will also feature a Wellness Village, where attendees can gain tips on staying healthy and fit from the Tennessee Obesity Task Force and undergo a health screening from the American Heart Association.

SNA, ( the School Nutrition Association, is a national, non-profit professional organization representing more than 53,000 members who provide high-quality, low-cost meals to students across the country. Founded in 1946, the Association and its members are dedicated to feeding children safe and nutritious meals.


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