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Tuesday

8:45 am–9:45 am

OPERATIONS
Avoiding a Showdown: Successfully Working With Your Inspector
The success of a school nutrition food safety and HACCP program often comes down to the relationship you have with your health inspector. In this session, a panel of experts will help you avoid a kitchen showdown by providing an overview of the most common inspection violations, as well as offering tips for avoiding mistakes and misunderstandings and advice for improving communications with your local inspector.

Making the Most Out of Chefs Move to Schools
Whether you’re currently participating in Chefs Move to Schools or it’s at the top of your to-do list, chances are you’ve got questions about the program. This session will answer these questions, while also providing tips and tactics to help you score all of the possible benefits from your CMTS partnership. Learn how to utilize your chef’s skills to educate staff and inspire students, and hear how you can get the buzz going amongst students, parents, the community and the media.

Training: A New Look at Fruits and Vegetables
New USDA regulations call for schools to offer substantially more fruits and vegetables, challenging schools to increase consumption and avoid waste. In response, the University of Minnesota Extension developed the “Keeping Kids from Falling Short: A New Look at Fruits and Vegetables in the School Cafeteria” training program. Learn more from the development team about creative food preparation techniques and successful promotion strategies.

NUTRITION
Choose MyPlate for School Nutrition
Lead the way in creating a healthier school environment and meeting the criteria for the HealthierUS School Challenge by using the USDA Choose MyPlate icon and messages. This session will provide simple and fun ideas to market and promote your meal program, as well as provide nutrition education activities for the classroom.

ADMINISTRATION
Professional Standards for School Nutrition -- Hot Topic 
The Healthy, Hunger-Free Kids Act directs USDA to establish professional standards and criteria for state agency directors, along with education, training and certification requirements for district directors and local school nutrition personnel. This session will review the requirements in the law and provide an update on the work USDA is doing to establish these standards and criteria.

Take Your Career to the Next Level With SNA Certification
Have you ever wondered how the SNA Certification Program could enhance your professional image? Or perhaps you’re curious about how the distinction of being certified might advance your career prospects? It’s time to stop wondering and start knowing! This session will highlight the value of this critical professional development program and provide direction for beginning the certification process or taking it to the next level.

When You’re Here, You’re on Happy Time
On Monday mornings, do you scream, “Woohoo, another great week ahead!” or do you just scream? No matter your job role, your boss or your co-workers, you CAN look forward to going to work. In this quirky, outside-the-box presentation, you will learn the six actions to create a good mood at work and the mathematical formula for finding happiness in the workplace.

COMMUNICATIONS & MARKETING
Coaching Kids to Better Nutrition—One Bite at a Time
Does it seem as though no matter how much blood, sweat and tears you put into serving healthy yet enticing meals, many students still don’t touch their trays? And with the new regulations coming down the pike, you may have to introduce them to more new foods, and all you can envision is a huge revolt. Come learn new ideas for getting students to try new items and be more positively involved in the cafeteria.

Effective Marketing to the Next Generation -- Best Practice 
There’s so much more to the work of a school nutrition professional than merely serving food to children; success also relies on your ability to market your program. This best-practice presentation will highlight the savvy marketing techniques that helped Greenville County (S.C.) Schools increase sales, win rave reviews with students, teachers and parents, and achieve a District of Excellence award—all on a limited budget, no less!

Find Your Voice for Your School Nutrition Program
In this interactive session, Leadership Coach Janae Bawden will help you find your voice so you can promote and advocate on behalf of your school nutrition program. Working in small groups, you will learn invaluable skills to help you tap into your “inner leader” and be more effective in your communications.

10:00 am–11:00 am

OPERATIONS
Chefs Move to Schools – Let’s Get Started!
This session will offer the “101” on the Chefs Move to Schools program and how you can use the culinary creativity of chefs to engage students, foster knowledge about healthy eating habits and breathe excitement into your school meals program. Whether you’re confused about getting started or facing a tight budget, presenters will use real-life examples, district case studies and insider tips to help you tackle the common hurdles to successfully implementing and managing CMTS.

HACCP is Not a Dirty Word
Come to this interactive session to gain the skills necessary to simply the challenges of serving food safely. At the conclusion of the presentation, participants will be able to define the four steps in effective cleaning and sanitizing; identify the difference between a critical control point and a critical limit; demonstrate proper thermometer use and temperature recording; and implement effective food safety steps in the school cafeteria.

Living on the Veg: Raising the “Salad” Bar for School Lunch
Salad bars in schools…it’s a hot marketing trend, a focus of positive media attention and a great way to increase the nutritional value of your meals. But what about equipment and produce costs? And extra labor hours? What about food safety? This session will debunk popular salad bar myths and show you how you can safely and effectively have a salad bar in every school.

NUTRITION
Following a Gluten-Free Diet: Practical Help for School Nutrition Employees
Providing a gluten-free diet for students can present many challenges, especially for school nutrition employees on the front lines who prepare and serve the menu. This session will provide practical help and resources to ensure personnel are knowledgeable regarding the preparation of gluten-free foods and prevention of accidental exposure.

Overfed, Undernourished: Examining Food Choices and Health Impact
Change the dialogue in your school about student health and nutrition by learning insights and facts on overall dietary intake. Gain perspective of children’s mealtime habits and how snacking fits in. Plus, hear about research that shows how school meals make a positive contribution to student health.

We Can Do This: Advice and Resources for Meeting the New Meal Pattern -- Hot Topic  
Join in on this hot topic session to receive sample menus, resources and other valuable tools needed to interpret and implement the new meal pattern regulations. This session will be presented by the SNA Ad Hoc Meal Pattern Working Group consisting of foodservice operators, state agency officials, industry and USDA representatives. This session will also be held on: Sunday (12:00-1:00 pm); Monday (2:15-3:15 pm); Tuesday (2:15-3:15 pm); and Wednesday (1:30-2:30 pm; 2:45-3:45 pm). Check back for the most up-to-date information regarding this session.

ADMINISTRATION
Building Minds that Learn for Life
This session will provide an overview regarding policy and practice on implementation of school food and nutrition standards in Scotland in the United Kingdom. Participants will get a brief history of policy development, challenges to culture and school communities. The session will also cover methods of learning through research, data collection, marketing and media. The session will provide comparisons of similarities in school feeding programs on either side of the Atlantic and successful partnerships and examples of best practice using incentive schemes based on international charity, Mary’s Meals.

Making Summer Meal Service Easier Than Ever
Come learn more about the demonstration projects to enhance the Summer Food Service Program and test a new Summer Electronic Benefits Transfer for Children. Discussion will cover the early evaluation results of the project, including the initial impacts on hunger among children during the summer months.

Simple Solutions for Personal Wellness
Are you tired of letting your busy life get in the way of feeling and looking your best? Do you want to be the best you can be, both physically and emotionally? This humorous presentation will help you take a look at your individual wellness goals and distinguish simple things that, when compounded over time, can make a huge difference in your personal health and wellness.

COMMUNICATIONS & MARKETING
Find Your Voice for Your School Nutrition Program
In this interactive session, Leadership Coach Janae Bawden will help you find your voice so you can promote and advocate on behalf of your school nutrition program. Working in small groups, you will learn invaluable skills to help you tap into your “inner leader” and be more effective in your communications.

Nudging Your Students to Make Healthy Food Choices
Efforts to improve the school nutrition environment often target the elimination of less-healthy food choices; an approach that may drive students away. This session will describe behavioral, economics-based changes that can be implemented in the cafeteria at little to no cost to help improve participation rates and nudge students to select healthier foods without limiting choice.

2:15 pm–3:15 pm

OPERATIONS
Farm-to-School: Summer Processing for Success
Although farm-to-school programs are a growing movement, they can prove difficult in areas where fresh produce has only seasonal availability. This session will highlight a successful partnership between a director and two local producers to process fresh produce during the summer months. Learn how to alleviate barriers and setup a similar program in your school or district.

The Healthy Food-Sustainability Strategy and Implementation
This session will focus on the concept of inserting the healthy food-sustainability strategy and measuring system in the Invitation for Bid (IFB) process. Discussion will cover food quality improvements, local/organic procurement, zero waste management, energy/water management and stakeholder engagement. Participants will learn how to develop sustainable plans and effective IFBs.

Managing the Mystery: Correcting Myths and Sharing Best Practices of Food Allergy Management -- Best Practice 
This session will provide an introduction to food allergies, helping participants learn to identify a reaction and the proper response actions in case of accidental exposure. Also, hear an overview of important regulations, including those for accommodations, wellness and the new Food Allergy & Anaphylaxis Management Act.

NUTRITION
Exceptional Programs Think Out of the Shell -- Best Practice 
Best practices in school nutrition are everywhere—if you know where to find them. But why spend time searching? This session will highlight key success stories from your peers, as well as showcase some innovative programs being implemented in districts large and small. Plus, gain a better understanding of why balanced meals are so important in fueling students for the classroom and beyond.

Things My Professor Never Told Me about School Nutrition
This session will focus on the hidden giant that is the school nutrition profession. College students and those new to school nutrition will come away with an awareness of this field and potential career opportunities, while those already working in the field can learn about areas of advancement. A heavy focus will emphasize the progression of nutrition in schools throughout the years.

We Can Do This: Advice and Resources for Meeting the New Meal Pattern -- Hot Topic  
Join in on this hot topic session to receive sample menus, resources and other valuable tools needed to interpret and implement the new meal pattern regulations. This session will be presented by the SNA Ad Hoc Meal Pattern Working Group consisting of foodservice operators, state agency officials, industry and USDA representatives. This session will also be held on: Sunday (12:00-1:00 pm); Monday (2:15-3:15 pm); Tuesday (10:00-11:00 am); and Wednesday (1:30-2:30 pm; 2:45-3:45 pm). Check back for the most up-to-date information regarding this session.

ADMINISTRATION
Earning and Keeping Your 6 Cents -- Hot Topic 
This session will review the rulemaking regarding meeting the criteria and maintaining ongoing compliance with the new meal patterns and the 6-cent reimbursement rate increase.

Strategies to Bring Negative Balances Back to Black 
Is your district struggling to get negative balances under control? Come hear how to create a task force to help with unpaid accounts and learn how to train employees on reversing negative balances. Also, get advice for notifying families, especially those who may not read or understand English, and providing them with assistance in filling out applications for meal benefits.

COMMUNICATIONS & MARKETING
Get the Word Out: Communicating During Food Recalls
During recalls of foods served in schools, information flies at lightning speed. Find out how the process works for both USDA Foods and foods purchased commercially. Also, learn about the best sources for fast and accurate information, as well as the responsibilities of all parties at the federal, state, and local levels to communicate during recalls and other emergencies.

NSBW 2013: Be a Star with School Breakfast
Come to this session and discover the various SNA tools available to help you delight students with during National School Breakfast Week (NSBW), encouraging them to “Be a Star with School Breakfast.” Hear how members are planning to put their 2013 celebration center stage and increase participation.

Note: All education sessions are subject to change. Refer to the onsite ANC Program Guide for specific session times and other details.