- State Senator Joan Lovely, State Representative Paul Tucker and Representative
Thomas Walsh visited Carlton Innovation School in Salem, to learn more about their school breakfast program before they vote for a bill that would require high-poverty Massachusetts schools to serve breakfast after the start of the school day.
- Keefe Technical High School hosted the SNA of MA Chapter Meeting in November. This meeting featured the newly updated JSI workshop Professional Communications presented by Lynnea Gleason.
- Orleans Elementary School invited State Representative Sarah Peake to observe the school nutrition program and learn how they connect the classroom with education in the school lunch program.
- Spotlight on Janice Rice, the Kitchen Manager at Taylor Elementary School and her work with aeroponic tower gardens to provide students access to fresh produce.
On Thursday, November 9th, 2017, Keefe Technical High School hosted the SNA of MA Chapter Meeting which featured the newly updated JSI workshop Professional Communications presented by Lynnea Gleason.
Professional communications was designed to strengthen existing skills, navigate through difficult topics, and discover ways to strengthen the communication lines of school nutrition programs.
Key learning objectives include:
- Identifying effective communication skills for adults and children
- Practice handling sensitive situations in the work setting
- Discuss ways to overcome communication barriers
This workshop features many activities to get participants out of their seats and reflecting on these objectives to promote success within their daily operations. Most of our days are spent at work, so having enjoyable relationships and a mutual understanding of one another creates a positive environment and can make the day fly by! Such synergistic productivity not only benefits your fellow employees, but also the children who are getting fed.
Consistency is a key component in school meal programs to control food costs and meet meal requirements. One of the fun and interactive activities, the PB & J sandwich activity, that took place during the workshop showed how messages can be interpreted in many different ways. Even the instructions for making a simple PB & J sandwich require good written communication to properly convey the message the way you want it to be understood. The PB & J activity effectively reinforced the key learning objective and was a hit with the audience!
To learn more about about professional communications, visit SNP: Effective Communication for a compilation of links provided in the JSI Resource Center.
Written by Marissa Green, FSU Grad Nutrition Student and Jillian Bent, FSU Food and Nutrition Intern
School nutrition directors from across the Commonwealth gathered at Framingham State University on November 29th and November 30th for the Team Up for School Nutrition Success event, sponsored by the Massachusetts Department of Elementary and Secondary Education (ESE), and hosted by The John C. Stalker Institute of Food and Nutrition at Framingham State University.
The two-day agenda included panel discussions and breakout sessions that facilitated constructive dialogue between both mentors and participants on best practices for school nutrition programs. This unique learning experience encouraged school nutrition directors to share common challenges and solutions within their respective school nutrition programs, providing valuable networking opportunities throughout the event. Participants worked with mentors to discuss current pitfalls and establish SMART (specific, measurable, achievable, relevant and time-based) goals to make improvements in their school nutrition programs after the event.
The first day of the event focused on financial management and increasing participation key learnings and the second day on menu planning.
Some key learnings from day one included:
- Grab and go reimbursable school breakfasts are a great way to reach students that arrive late to school so they can also get the necessary nourishment to start their school day.
- If a menu item isn’t selling, it’s important to revise and/or evaluate your menus, as needed.
- Customer service is key for school nutrition programs. A smile or greeting can go a long way when you’re working with students.
The second day focused on menu planning and some key learnings included:
- Cycle menus serve as a great base when menu planning and can be flexible.
- It’s the people, not the process who impact menu planning the most because people add their own twist on recipes. Staff awareness regarding the importance of recipe standardization is a key for success.
- Find a “champion” in your school to help implement new programs and increase participation. It could be a student, a nurse, a gym teacher, etc.
- Promote your program and get active within your community – for example, attend open houses to show parents what their children are eating at school.
- Improve food quality by simply asking your team if they would eat the food your school is selling.
If you’re interested in learning more and finding additional resources check out Team Up for School Nutrition Success.