Search

Tuesday Morning - August 9, 2011

Loading...

August 9, 2011

Table of Contents

SNF Webinar on August 24: Menu Changes to Meet the New Proposed Meal Patterns

SNA Webinar on August 31: Understanding the Proposed School Meal Patterns

CDC Guide for Sodium Reduction in Schools Now Available

USDA Is Looking for Great Examples of Summer Food Service Programs

U.S. Food and Drug Administration Renews Efforts to Develop “Gluten-Free” Definition

In Every Issue

SNA Legislative Action Center

Legislative Toolkit

SNF Webinar on August 24: Menu Changes to Meet the New Proposed Meal Patterns

The School Nutrition Foundation (SNF) in partnership with the National Dairy Council will be offering a FREE Wednesday Webinar on Wednesday, August 24, 2011 from 2:00-3:15 pm EDT, entitled “Menu Changes to Meet the New Proposed Meal Patterns”

This webinar will explore how three school nutrition professionals changed their menus and procurement practices to meet the new proposed meal patterns. Hear how they have reduced sodium, introduced whole grains, and increased the variety and servings of fruits and vegetables. This session will also explore the state of Minnesota’s “Great Trays” program that has helped over 200 school districts prepare for the new proposed meal pattern requirements and teach you how to use the Great Trays resources in your district.

WEBINAR OBJECTIVES

  • Participants will learn about menu changes that they can make to meet the new proposed meal patterns
  • Participants will hear tips on how to source food items that will help meet the new proposed meal patterns
  • Participants will learn about resources such as recipes that can be used to meet the new proposed meal patterns

PROGRAM DETAILS

SNA Webinar on August 31: Understanding the Proposed School Meal Patterns

Trying to make sense of USDA’s proposed nutrition standards? Tune into SNA’s Wednesday Webinar, “Understanding the Proposed School Meal Patterns.” This webinar - a repeat of the popular session at ANC Nashville - will be hosted by Cindy Brooks, School Nutrition Association Public Policy and Legislation Committee Chair and Heather Hopwood, MPH, Program Analyst, Child Nutrition Division, USDA.

WEBINAR OBJECTIVES

  • Understand the proposed school meal patterns put forth by the USDA and specific changes from current standards.
  • Learn the impact these rules have on operations.
  • Become familiar with the process for comments as well as the timeline for the final rule.

PROGRAM DETAILS

CDC Guide for Sodium Reduction in Schools Now Available

A new Guide, Under Pressure: Sodium Reduction in the School Environment, has been developed by the Centers for Disease Control and Prevention (CDC) and offers practical strategies for those working to improve the school food environment through sodium reduction. This Guide is the first in a series offering strategies for sodium reduction in various settings and is an outcome of CDC’s 2010 Public Health Law Summit on Sodium Reduction. Select strategies presented in the Guide include:

  • Promoting more healthful items through marketing and incentives
  • Implementing nutrient standards for competitive foods
  • Implementing nutrient standards for school meals
  • Modifying the built environment

More information may be found at: http://www.cdc.gov/salt/publications.htm.

USDA Is Looking for Great Examples of Summer Food Service Programs!

Is your summer program a prime example of a site doing a great job at feeding children and teens this summer? USDA wants to share outstanding examples with Summer Food Service Program (SFSP) Sponsors and Sites!

Send in your bold, creative and exciting stories (200-400 words) and pictures, two (2) pictures per submission, which explain successful SFSP operations. USDA would like to collect promising practice methods in areas such as: working with volunteers, operating successful programs in reaching older children (12-18), programs in rural areas and creative ideas in the SFSP.

Read here for more info on how to submit:
http://challenge.gov/USDA/195-food-fun-and-sun-story-and-photo-challenge

Deadline: August 20, 2011 at 11:59 PM EDT
Send submission to: SFSPContest@fns.usda.gov

U.S. Food and Drug Administration Renews Efforts to Develop “Gluten-Free” Definition

FDA has been working to define “gluten-free” to eliminate consumer and producer uncertainty about food labeling of “gluten-free” products.

In August 2011, FDA began efforts to bring the agency one step closer to a standard definition of “gluten-free” by reopening the public comment period on its proposed gluten-free labeling rule published on Jan. 23, 2007.

In 2007, FDA proposed to allow manufacturers to label a food “gluten-free” if the food does not contain any of the following:

  1. an ingredient that is any type of wheat, rye, barley or crossbreeds of these grains
  2. an ingredient derived from these grains and that has not been processed to remove gluten
  3. an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten
  4. 20 ppm or more gluten

The agency is interested in hearing from the public and industry. The public comment period on the proposed rule officially opened on August 3, 2011, and will remain open for 60 days. To submit comments electronically, go to www.regulations.gov and:

  1. choose “Submit a Comment” from the top task bar
  2. enter the docket number FDA-2005-N-0404 in the “Keyword” space
  3. select “Search”

After FDA reviews and considers the comments, the agency will issue a final rule that defines “gluten-free” for labeling food products.


 
Loading...

Contact Us Advertise on SNA Site Map Media Center Privacy Policy

© 2000 - 2014 School Nutrition Association, All Rights Reserved