The 2012-2013 school year is one of change for Massachusetts school nutrition professionals, who are working hard to meet updated federal and state school food regulations.
Many schools across the Commonwealth are using innovative strategies to promote these healthy changes. Success stories, whether big or small can be an inspiration to us all, not to mention, spark new ideas!
Do you have creative new offerings that boost vegetable, legume, or whole-grain servings? How are you promoting new menu items to students and school staff? Have you designed novel ways to promote your re-vamped school nutrition program? JSI wants to give you kudos right here on our blog, and tell your story to inspire other school nutrition professionals in Massachusetts!
Just click here and fill out a simple form to identify yourself and your school or district, and to share your success story. Tell us how school foodservice staff, teachers, administrators or students are working to promote healthier eating habits this year. We’ll help promote your school or district here on the JSI blog!
Are you curious what takes place at a JSI Workshop to Go? Chef Tracey Burg, RD, recently led Dover-Sherborn school nutrition staff through JSI’s Back to Basics – Fresh Vegetables and Fruits workshop, and we have some photos and highlights to share!
In this workshop, participants learn how to increase the amounts and variety of vegetables offered in school meals, how to improve the quality and appeal of fruits and vegetables served in schools, and healthy cooking techniques for fruits and vegetables. One goal is to help school nutrition programs meet state and federal standards while enticing kids to eat delicious, nutritious foods.
The workshop began with preparation and cooking demonstrations by Chef Tracey, who prepared roasted root vegetables and a tasty vegetable stir fry.
Then participants worked in groups to prepare recipes from NFSMI, USDA, JSI and the Recipes for Healthy Kids Challenge. The groups chopped, peeled, boiled, baked, pureed and folded several USDA- and kid-approved recipes, all of which incorporate important nutritious fruits or vegetables.
This hands-on training has many benefits for participants, but the taste-testing was certainly a high point – all the food prepared by participants was put “on the line” and everyone enjoyed a healthy lunch!
Back to Basics – Fresh Vegetables and Fruits is just one in a series of 3-hour culinary trainings specifically for school nutrition staff targeted to increase culinary skills and promote healthier made from scratch (speed scratch) menu options to meet the new meal pattern requirements. Back to Basics is part of the JSI Workshop to Go series, which brings school nutrition training right to your school! They are perfect for staff development days and economically priced at only $299 (minimum of ten staff required). Massachusetts schools/districts that are interested can schedule Workshops to Go online here.
If you’d like to see some of the handouts and resources presented in Back to Basics – Fresh Vegetables and Fruits, those links are available in the JSI Resource Center!