Sunday | Monday | Tuesday | Wednesday
This year’s education program tracks are centered around the four key areas of the Association’s Keys to Excellence, Certification and SNS Credentialing programs, with each session providing development and training critical to this profession.
The ANC 2014 education session tracks are:
Operations: Presentations will demonstrate the importance of establishing a school nutrition environment where policies and procedures ensure worker safety, as well as the safety and quality of meals.
Nutrition, Nutrition Education & Physical Activity: These sessions will cover the A-to-Zs of nutrition, including how school meal, snack and à la carte items contribute to healthy eating habits and how school nutrition personnel are actively involved in nutrition education at the school level.
Administration: Presentations will focus on ways to manage and administer the challenges of today’s school nutrition program, including ensuring sound business and financial practices, human resources excellence and district organization.
Marketing & Communications: These sessions will highlight ways to promote a positive image of school nutrition programs and work with the school community and allied organizations to promote nutritious foods and nutrition education.
Hot Topic Sessions
In addition to the education session tracks, ANC Boston will feature special Hot Topic sessions led by USDA on the new breakfast guidelines, sodium targets, new Meal Pattern updates, Competitive Foods guidelines, Professional Standards and much more! Check back for announcements of these sessions or see the icons indicating these sessions in the ANC Program Guide you receive at the conference.
Continuing Education Units (CEUs)
All ANC attendees who attend the full conference will earn 23 continuing education units (CEUs) toward SNA certification or the SNS credential renewal. SNA will also offer Key Area Hours for ANC education and pre-conference sessions, which can be used to apply for initial certification or moving up a level.