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School Nutrition Professionals to Taste-Test Foods, Preview Equipment & Share Best Practices

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

School Nutrition Professionals to Taste-Test Foods, Preview Equipment & Share Best Practices

School Nutrition Association's Annual National Conference 2013 to feature nation's largest exhibit of healthy trends in school meals
Follow us @schoollunch and #ANC13

KANSAS CITY, MO (July 12, 2013) - On Monday, July 15, school nutrition professionals from across the country will sample healthy foods and beverages and preview equipment and service options to help school cafeterias prepare meals and snacks that meet new federal nutrition standards.

Nearly 6,500 school nutrition professionals are gathering at the Kansas City Convention Center for School Nutrition Association's (SNA) 67th Annual National Conference (ANC).  The largest exhibit floor in school nutrition features nearly 850 exhibit booths showcasing a range of healthy, tasty, kid-friendly and energy-efficient products.

Six interactive Culinary Demonstrations will highlight creative, nutritious recipes with student appeal.  The Cutting-Edge Complex will feature new equipment to help school cafeterias lower energy costs and more efficiently prepare healthier meals. Attendees will find a number of exciting trends on display, including:

  • Kid-Friendly Fruit and Veggie Trends: Exhibitors will offer recipes and serving ideas that entice students to eat their fruits and veggies. Attendees will also find single-serve produce options to help them meet new nutrition standards for school vending machines and a la carte lines.
  • Asian Themed Low-Sodium Dishes: Ethnic foods are a student-favorite, and exhibitors will deliver with recipes such as Lemongrass Chicken as well as ingredients including low-sodium teriyaki, katsu and hoisin sauces that meet nutrition standards.
  • Whole Grain Rich Foods: By Fall 2014, all grains offered in school meals must be whole grain rich. Attendees will sample everything from whole grain breads and crackers to whole wheat pancakes and waffles, and pick up recipes using brown rice and barley.
  • Allergen Alternatives: Exhibitors will offer resources for managing food allergies in schools and serve samples of allergy-free alternatives including sunflower seed and soy butter spreads, lactose-free and soy milks, gluten-free entrees and snacks.
  • Low-Fat and Fat-Free Yogurt: Traditional and Greek yogurts are hot trends for breakfast, lunch and snack-time too.  Attendees will also find smoothies, parfaits and dips that pair yogurt with produce servings.
  • Equipment, products and services that increase efficiency, sustainability and food safety: Attendees will find energy-efficient ovens and steamers; breakfast carts, milk coolers, salad bars and sneeze guards; biodegradable lunch trays; online meal payment systems; nutrition education resources and more.
  • Seafood Selections: Exhibitors are offering a variety of seafood selections for school menus from Baja Fish Tacos to tuna salads and whole grain breaded, baked Po-Boys.

Attendees will peruse the popular Produce Row, Dairy Way, USDA Lane and the eco-friendly Green Aisle.  In the Wellness Village, attendees will gather health tips and undergo screenings from the American Heart Association, the American Red Cross and other organizations.

About the School Nutrition Association: 
The School Nutrition Association (SNA) is a national, non-profit professional organization representing 55,000 school nutrition professionals across the country. Founded in 1946, SNA and its members are dedicated to making healthy school meals and nutrition education available to all students. For more information about ANC, visit www.schoolnutrition.org/anc. 

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