During this session, you will hear innovative strategies school nutrition professionals are using across the country to help increase meal participation, increase milk consumption and decrease waste. These strategies include the use of shelf stable milk, introduction of milk dispensers & the importance of milk options (hint: flavors matter!). These strategies will be supported by pre- and post-data from schools who have implemented them, along with best practices and tips to get started. We will also go back to the basics and provide simple tips for keeping milk cold.
Speakers include Amy Woosley, Child Nutrition Supervisor at Ogden School District, UT and Peggy Hamby, Director of Food & Nutrition in Morgan County Schools, TN – as well as registered dietitian & dairy nutrition expert Katie Bambacht.
Learning Objectives
1. Describe the nutritional benefits of milk in children’s diets and the important role of school meals in helping children come closer to meeting the dietary recommendations.
2. Discover simple strategies and best practices school nutrition professionals can implement to increase meal participation and milk consumption.
3. List ways you can help ensure that your milk stays cold.EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: NutritionCPEUs for RDNs and NDTRs
Coming Soon