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School Nutrition Professionals Preview New Foods, Beverages and Equipment

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FOR IMMEDIATE RELEASE:
Contact: Diane Pratt-Heavner
703-576-7526 Ext.
media@schoolnutrition.org

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, (http://www.schoolnutrition.org) 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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Three School Nutrition Professionals Acknowledged for Extraordinary Achievements at ANC 2011

 Permanent link

FOR IMMEDIATE RELEASE:
Contact: Diane Pratt-Heavner
703-576-7526 Ext.
media@schoolnutrition.org

Three School Nutrition Professionals Acknowledged for Extraordinary Achievements at ANC 2011

NASHVILLE, TN (July 10, 2011) – The School Nutrition Association (SNA) recognized three of its own today at the 65th Annual National Conference, in Nashville, TN. In addition to state and regional award winners, three SNA members received national recognition for their superior accomplishments in the school nutrition arena.

The National Louise Sublette Award of Excellence was awarded to Gara Sanborn, School Nutrition Manager, Coastal Ridge Elementary School, York, Maine. Sanborn was recognized for her successful efforts to increase participation in the school breakfast program. Sanborn invited three-time Olympic Speed Skater Caroline Hallisey Kepka to her school to speak with the students about the importance of starting their day with a healthy breakfast. Sanborn also spearheaded two contests to get kids excited about trying school breakfast. One contest allowed students to compete for the chance to prepare a special school breakfast of yogurt parfaits and sandwiches. Sanborn also worked with her kitchen staff to create a new cereal using homemade granola with raisins, dried cranberries, and dried blueberries. Students were then able to enter their own designs for the “cereal box.” Participation in the school breakfast increased 62% after her school hosted these events. Sanborn’s passion and dedication to her school nutrition program is certainly evident in her award winning project.

The 2011 National Outstanding Director of the Year is Lyman Graham, Director, Roswell Independent School District, Carlsbad Municipal Schools and Dexter Consolidated Schools, New Mexico. With 20 years of experience as a school nutrition director, Graham oversees three school districts with a combined 38 schools and 16,500 students in rural New Mexico. Graham’s efforts to improve food quality, add salad bars and implement breakfast in the classroom programs helped him raise student participation in one of his district’s school meal programs from 35% to 95%; in another, he grew participation from 15% to 97%. Graham has also added after-school snack and summer feeding programs to his districts, providing students with access to high quality, low cost food all year. Graham’s efforts to promote school nutrition programs expand beyond the districts he operates. Recognizing his success in developing breakfast in the classroom programs, state administrators asked Graham to conduct presentations on the program to districts across the state. In 1999, Graham was recognized by Dexter Consolidated Schools as Educator of the Year for his efforts to promote a positive school climate and increase student achievement. Graham has served as President of the New Mexico School Nutrition Association and has sat on a number of SNA committees, including the Public Policy and Legislative Committee and the Professional Standards Taskforce. Graham most recently served on a National Academy of Sciences Panel on a potential Provision 4 income eligibility category.

This year’s Heart of the Program Award goes to Shelia Garmon, Assistant, Factory Shoals Elementary School, Douglas County School District, Georgia. Garmon is known for her “infectious smile, kindness, willingness to help, good nature, and happy spirit.” Garmon makes sure she is always there to help anytime someone needs assistance. She is always willing to take on extra responsibilities to ensure the school kitchen runs smoothly and efficiently. Seeing a need to increase student vegetable and fruit consumption, Garmon challenged students to try new items during class. Garmon is creative and constantly seeking ways to make her school cafeteria a more welcoming environment. She reviews recipes and makes suggestions to improve the quality or nutritional content of the offerings, and uses her creativity to improve the visual presentation of the food. Throughout the year, Garmon decorates the cafeteria with seasonal and special event décor, making the cafeteria a friendly environment. Garmon’s supervisor writes that her “cheery attitude is what makes her a winner.” It also makes her the “Heart of the Program.”

SNA, (http://www.schoolnutrition.org) 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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