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ANC 2011 Presentations & Handouts

 PRESENTATION TITLE PRESENTER(S)
Sunday, July 10, 2011
12:00 – 1:00 PM
 
Best Practices for Handling Produce Safely in SchoolsJulie Skolmowski/Jeannie Sneed, Ph.D., SNS
DNA of the Kiwi: A la Carte Experiments with Dietary GuidelinesVickie James
Everyone Plays a P.A.R.T. in Norovirus ControlJamie Stamey
Simplify Your WorkCyndie Story
Making SMI Reviews Work for youLynn Harvey/Susan Thompson
When Earning an "F" is a Good ThingLinh Bui, Ph.D./Joanne Lupton, Ph.D.
Winning Public Support for Healthy Eating in SchoolsMary McKenna
Building Blocks for Successful Chef Move to Schools Tim Prosinski
The Building Blocks - Kern Halls 
The Building Blocks - Adam Simmons 
The Buildings Blocks - Tom French 
Kern Halls/ Adam Simmons/ Tom French
Simplify Your Work 
Cyndie Story
1:15 – 2:15 PM 
A Place at the School Health TableCheryl Cochran, SNS/Paige Neill
All Voices Considered: A Collaborative Approach to Workforce DevelopmentRicardo Gomez/Sarah Kahando/Gloria Santa Anna
Coaching for Success: Empowering Your Employees Almeda Jefferson, SNS
Coordinated School Health – Starring School Nutrition Terry Bellenfant/Susan Lyle/Nicole Profitt/Karren Stacey/Deborah Walker
Farm to School Team UpdateLoren LaCorte
I Knew I Was New…but WOW! Janet Cope/Karen Green
Make the Most of Your SNA Membership 
Chris Neal
Farm to School Team Update 
Andrea Early
A Place at the School Health Table 
Paige Neill
All Voices Considered: A Collaborative Approach to Workforce Development 
Gloria Santa Anna, Ricardo Gomez, Sarah Kahando
 USDA Foods 101 
Laura Walter
 The Time Bandits are Back 
JoAnne Robinett
Monday, July 11, 2011
2:15 – 3:15 PM
 
Linking Leadership-Local Level-Teresa Stevenson
Linking Leadership-National Level-Karen Johnson
Linking Leadership-State Level-David Short
Karen Johnson, SNS/David Short/Teresa Stevenson
NSLW 2011: School Lunch – Let’s Grow Healthy
NSLW Handout
Laura Maynard
Put Down the Whistle: Handling Problem EmployeesJeff Joiner
Ready Set Cook EatVickie James
Rethink the Drink: The Health Impact of Student Beverage Choices 
Keith Ayoob, EdD, RD
3:30 – 4:30 PM 
Food, Farms and FunLeah Clark/Heidi Martin
Is Provision 2 for You?Robin Tennille, SNS
Keys to Successful Cooperative Purchasing for Smaller DistrictsTimothy Goossens, SNS
Promoting Your School Food Revolution with Tray TalkJennifer Lewi/Diane Pratt-Heavner
Building Bridges Maximizing Your ProgramCarolyn Childs and Russell Cliche
Getting the Best Bang for Your Buck 
Peggy Cantfil
Processing Procurement Prep
David Durkin, Anita Pereira-Sekhon, Sherry Thackeray
Tuesday, July 12, 2011
8:30 – 9:30 AM
 
CN Labeling: Use It or Lose ItEileen Feruggiaro
A Successful Model for Reducing Kitchen InjuriesDiane Schweitzer, Ph.D., SNS
Nutrition Is not One Size Fits AllDonna Manring
Standardized Recipes That Work!Susan Thompson
Using Creativity to Motivate Future LeadersJenna Kacmarski, SNS/Lacie Sturgis/Katie Taylor
Healthier USSchool Challenge 
Diane Miller/Eirka Pijai
The USDA Foods Game 
Johnny Adams, Brian Hofmeier, Danielle Hollar, David Owens, Janet Tenney
Got Cost? Got Control! 
Sherri Webber
9:45 – 10:45 AM 
A Brand-New YouKim Schwabenbauer/Gary Vonck
A Rainbow a Week: Embracing our Changing Meal PatternsMelissa Marsden
Components of an Effective Food Allergen Control PlanBonnie Johnson
Food Safety Questions AnsweredEileen Dykes, Jeannie Sneed, Ph.D., SNS
NSBW 2012: School Breakfast — Go for Gold!Laura Maynard
Is Your Food Exciting Enough - Chef Move to Schools Tim Prosinski
Is Your Food Exciting Enough - to Turn a Profit - Adam Simmons
Adam Simmons
Is Your Food Exciting - Kern Halls 
Kern Halls
The HealthierUS School Challenge 
Erika Pijai, Louise Easterly
Paid Meal Equity 
Cindy Long
 Help Children Make Healthy Choices with USDA Foods 
David Durkin, Alexandra Lewin, Richard Peterson
2:15 – 3:15 PM 
Connecting With the Adult LearnerPhyllis Hodges, SNS
New & Improved: SNA’s Supply Chain ToolkitRobbie Payne/Gary Vonck
Putting the PRE in PreparationStephanie Walker Hynes, SNS
Transfer of Learning: Strategies for Culinary TrainingPatricia Luoto, Mary Etta Moorachian
Turning Management Nightmares Into SuccessesDonna Manring
Increasing Vegetable Consumption in Middle Schools 
Jenny Palcic Moreno, Ph.D.
Connecting with the Adult Learner 

Handout 1 
Phyllis Hodges
SNA Legislative Update 
Cindy Long, Cathy Schuchart, Marshall Matz
USDA Foods Processing 101 
Johnny Adams, Jon Sugimoto, Sherry Thackeray
Wednesday, July 13, 2011
12:30 – 1:30 PM
 
Process HACCP – Hard to Process?Melissa Marsden
The Academic Success of a Universal Breakfast ProgramLamar Smith
Good Leaders are like Elephants 
Carol Gilbert
Food Allergy Breakthroughs: Keeping Nutritious Foods on the Menu - Pat 

Food Allergy Breakthroughs: Keeping Nutritious Foods on the Menu - Pamela 
Pat Kerney, Pamela Steele
Process HACCP Hard to Process?
Handout 1
Handout 2
Handout 3 
Malissa Marsden
Bubba Gump Management - Tennessee Style Sarah White
1:45 – 2:45 PM 
Iowa Gold Cycle Menu: A Medalist in Menu Planning ResourcesPatti Delger/Catherine Strohbehn, Ph.D.
Let’s Move With New Approaches in Nontraditional Schools
Handout 1
Handout 2
Handout 3
Handout 4
Handout 5
Handout 6
Handout 7
Handout 8
Handout 9
J’Amy Petersen, SNS
The Image of Processed FoodsDave Schmidt
Making Happen: DirectCertification for Every Eligible Child 
Vivian Lees
Tracking Your Inventory from Your Door to the Dining Room 
Julie Boettger

 

CN Showcase Posters

Assessment of Changes in School Nutrition Programs and School Environment as a Result of Following the Healthierus School Challenge Program (pdf)

Middle School Menu Innovations Based on a Digital Photography Method of Plate Waste AnalysisPriscilla (pdf)

School Nutrition Toolbox: On-Line Courses for Child Nutrition Personnel (pdf)

Pamphlet Nutrition (pdf)

School Nutrition Toolbox: On-Line Courses for Child Nutrition Personnel (pdf)

Pamphlet Nutrition (pdf)


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