The Keys to Excellence: Standards of Practice for Nutrition is an SNA initiative to help assist schools in achieving nutrition integrity goals at the administrative, management and operational levels.
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2024-25 SNA President Shannon Gleave offers some encouraging words—and a shining example—about stepping up and stepping out of one’s comfort zone and shares her career and leadership journey.
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Two or three years into the job, foodservice directors continue to make discoveries and adjust to new surprises. So, what’s it like transitioning into this kind of role—and how can you be prepared to do it yourself? We talked to four directors to learn about their experience.
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Mastering the art of communication looks different for everyone. But what if there were a playbook to help teams work better together? While there’s no one-size-fits-all solution, embracing a blueprint that acknowledges individual communication preferences and tendencies can lay a solid foundation for improved teamwork and collaboration.
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When providing meals for special diet requests, the secret ingredient is a caring attitude.
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A Q&A with registered dietitian nutritionist Chef Vahista Ussery, MS, MBA, RDN, on the world of plant-forward diets.
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Your go-to guide for strengthening your special-diets vocabulary: use this glossary of common types of special diets to help build your knowledge and confidence on the wide range of special dietary needs you’re most likely to come across.
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The School Nutrition Association mourns the loss esteemed past president Gertrude Applebaum, a strong advocate for the advancement of child nutrition programs throughout her career.
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SNA’s Annual National Conference (#ANC24) is more than just a gathering; it’s a safe, inviting space where you and thousands of your like-minded peers will come together to exchange ideas, build connections and put forth positive changes.
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Discover how Sea to School initiatives help to get kids hooked on the taste and health benefits of fish and seafood, and learn how districts in regions across the country have incorporated more seafood into their school menus.
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