Webster Schools Host Food Allergy Workshop

On Wednesday, September 20, 2017, JSI instructor and registered dietitian Alison Doak presented the Food Allergies Workshop to Go at the Webster Public Schools. The workshop provided an in-depth, interactive lesson for school nutrition staff about food allergies, including life-threatening allergies. Participants learned important warning signs of an allergic reaction, how to identify allergens on a food label, how to make appropriate substitutions, and many other vital pieces of information to integrate into their daily operations.

 

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Shown above is Alison Doak, MS, RDN, LDN, during the Food Allergy workshop.

Key objectives from the workshop include:

  • List the top 8 food allergens
  • Recognize food allergy symptoms
  • Read food labels to identify food allergens
  • Identify allergen-free menu substitutions
  • Differentiate between a food allergy and food intolerance
  • Describe ways to avoid cross contact at school
  • Discuss strategies to create an allergy safe environment at school
  • Identify the steps of an Emergency Response Plan
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Find those food allergens!

If you would like to schedule a Food Allergy workshop at your school, visit our website to request a JSI Workshops to Go. While there, you can find out about our 12 other workshops, too!

To learn more about food allergies, check out the JSI Resource Center. Additionally, the Managing Life-Threatening Allergies in Schools manual contains a wealth of information regarding food allergies and guidelines to create a multidisciplinary approach for allergies in your schools. In addition, the USDA has just released in 2017 the latest guidance on Accommodating Children with Disabilities in the School Meal Programs.

Enroll in a 4-Week Online Nutrition, Health and Wellness Graduate Course

Be equipped to respond to the latest school nutrition issues by enrolling in a 4-Week Online Nutrition, Health and Wellness Graduate course at Framingham State University. With the convenience of online learning, these courses run from October 2- October 29 and explore key school topics like Diabetes in Schools, Exploring Food Allergies, Linking Physical Activity to Academic Performance, and Eating Disorder Prevention.

The 4-week online Graduate courses for Nutrition, Health and Wellness include:

Diabetes in Schools: An overview of diabetes and its impact in schools for teachers, school nutrition directors, school nurses and other school professionals. Topics addressed in this course include: basic understanding of type 1 and type 2 diabetes; dietary management of diabetes and basic carbohydrate counting; and strategies to create a safe environment for students with diabetes. Participants will explore available resources to promote nutrition, physical activity, and student safety.

More information about the 4-Week Online Nutrition, Health and Wellness Graduate courses at Framingham State University.activity, and student safety.

Exploring Food Allergies: An in-depth review of food allergies for teachers, nurses, and other school personnel. To better understand the issues facing children with these allergies, the course includes: causes, symptoms, diagnostic tools, treatment, prevention, current research and food labeling.

Move More, Learn More: Linking Physical Activity to Academic Performance: An exploration of how movement improves academic performance, classroom behavior, attention span, and the social-emotional development of students. Using evidence-based research, students explore types of physical activities for the classroom and the importance of physical education for students in grades K -12. This course includes strategies for increasing movement in schools with well-designed, effective and sustainable movement opportunities for the classroom and the broader school community.

Preventing Eating Disorders: An overview of how to prevent eating disorders in schools. Topics include: background and statistics on the four diagnosable eating disorders; disordered eating signs and symptoms; the role schools can play in the prevention of eating disorders. Resources and curricula that support healthy body image and media literacy are presented along with other creative ways school staff can incorporate awareness and prevention of eating disorders in schools. The course is intended for teachers, school nurses, school psychologists, and other school professionals.

Each course costs $205 and for those looking for continuing education credits, you can receive 22.5 PDPs for Teachers, 15 PD hours for School Nutrition professionals or 15 CPEUs for Registered Dietitians.

Register online today!

 

Register Today for the 2017-2018 Nuts & Bolts of School Nutrition Programs Continuation Series

The Nuts & Bolts of School Nutrition Programs Continuation Series is back for the 2017-2018 school year!  This training series will provide you with the vital information and skills to improve program operations. Upcoming sessions include both in-person and online trainings covering important topics like Special Dietary Needs, USDA Foods and Inventory Management, Procurement, Afterschool Snack, At-Risk Snack, & Extended Day Snack, Farm to School,  Production Records, Recipes, CN Labels, & Product Formulation Statements and Local Wellness Policies.

Don’t miss out on the upcoming October 26, 2017 in-person session on Special Dietary Needs which will provide an overview of both the newly updated (2017) USDA Accommodating Children with Disabilities in the School Meal Programs and the (2016) Managing Life-Threatening Allergies in Schools manuals. Participants will receive a copy of the Managing Life-Threatening Allergies in Schools manual during the session. Register online by October 12, 2017 to join this session.

Join us on November 15, 2017 for the in-person session on USDA Foods & Inventory Management. This session will provide an in-depth understanding of USDA foods such as DoD Fresh, monthly offer sheets, diversion survey, and making the most of your entitlement dollars. Register online by 11/1/2017 to join this session.

All in-person trainings will be held at Framingham State University from 8:00 a.m. to 4:00 p.m. All online sessions will take place from 2:00 pm to 3:30 pm. The cost is $40 for in-person trainings. Online trainings are FREE. Those who complete seven or more sessions in the series will be recognized at the Healthy Kids, Healthy Programs Summit in May 2018.

Sign-up today for an upcoming session!

Two NEW! Culinary Workshops Add Mediterranean Flavors to Your School’s Menu

Looking for a new culinary workshop or to add a Mediterranean flare to your school menu? Look no further. JSI is excited to offer two NEW! culinary workshops this school year: Back to Basics: Mediterranean Flavors Workshops to Go and an innovative Live-Setting Culinary Training.

The Back to Basics:  Mediterranean Flavors is a 3-hour hands-on Workshop to Go designed to advance the culinary skills of school nutrition staff while they prepare popular Mediterranean recipes your students will love, such as shawarma pita wraps, hummus, tzatziki sauce, and more! School nutrition staff will enhance their culinary skills while exploring how to incorporate Mediterranean flavors into several different meal components designed to be served in the school lunchroom.

We are also pleased to offer Live-Setting Culinary Training to five schools this school year. This innovative training is an option for schools once they have completed the Back to Basic: Mediterranean Flavors workshop, since these same Mediterranean recipes will be prepared and served in the lunchroom in real-time alongside the JSI chef. The Live-Setting concept was successfully piloted at Milton High School in June 2017 and we are thrilled to expand this opportunity to more schools this year.

JSI Chef Brendan Gallagher works alongside Milton High School’s nutrition staff in a Live-Setting Culinary Training in June 2017

This innovative training was created by Chef Kent Getzin to train school foodservice teams in their live working environment during regular food production. With this new training approach, your school nutrition team can produce meals for the day while simultaneously learning valuable new culinary skills.

If you are interested, please make your online request for the Back to Basics: Mediterranean Flavors Workshop to Go. Email us at johnstalker@framingham.edu for more information about the Live-Setting Culinary Training.