Are you serving homemade parfaits, smoothies or dips as snacks at your school? JSI has the resource for you. The new Student-Approved Snack Recipes for Schools includes thirteen recipes created by JSI to provide schools with creative snack ideas that have been tested by K-12 students to ensure acceptability.
The Student-Approved Snack Recipes for Schools have been evaluated using the JSI Recipe Tool, an easy-to-use online tool designed by Registered Dietitians at The John C. Stalker Institute of Food and Nutrition. It is intended for school nutrition programs in Massachusetts to: 1) Analyze recipes for compliance with both state and federal nutritional standards for snacks, whichever is stricter, 2.) Save and share recipes, and 3.) Print recipes, including a nutrition facts panel, ingredients list, and allergens. To learn more and get started using the JSI Recipe Tool, go to www.johnstalkerinstitute.org/rt.
Check out these snack recipes!
Greek Berry Parfait, Peach Blueberry Parfait, The Grape Escape Parfait
Curious Monkey Smoothie, Grandma’s Apple Pie Smoothie, Greek Strawberry Banana Smoothie, Green Monstah Smoothie, Strawberry Banana Smoothie
Arctic Bean Dip w/ Veggie Sticks, Buffalo Dip w/ Veggie Sticks, Hummus with Carrots and Grapes, Sunbutter Dippers, Yogurt Dip w/ Fresh Fruit
This smoothie is packed with super foods that are sure to satisfy! It is perfect for Red Sox Opening Day menu. With a simple name change, it can also be a great marketing product for holidays and events like ‘Shamrock Smoothie’ for St. Patrick’s Day.
The Greek yogurt in this parfait has almost twice as much protein as regular yogurt, with less sugar. The granola and berries add fiber and flavor. This makes the perfect mix for satisfied students!
For even more recipe resources, check out the Recipe and Menu category of the JSI Resource Center!
On March 22, 2017 the Massachusetts Department of Elementary and Secondary Education (ESE) presented the Nuts and Bolts Continuation Session Production Records, Recipes, CN Labels, & Product Formulation Statements at Framingham State University. During this in-person session, participants discovered effective ways to make use of production records, standardized recipes, CN labels, and Product Formulation Statements. Participants left the training with the necessary strategies and information to incorporate these topics into their operation. For your convenience, the presentation files for this session and others are available on the JSI website.
The Nuts and Bolts of School Nutrition Programs Continuation Series provides Massachusetts school nutrition professionals with a chance to increase their knowledge about, and ability to implement the USDA National School Lunch and School Breakfast Programs. The training series provides vital information and skills to improve program operations. The flexible online and in-person sessions allows you to select the topic and format that meets your training needs!
Mark you calendar for August 1, 2, and 3, 2017 and kick off the 2017-2018 school year with the 3-day Nuts and Bolts of School Nutrition Programs at Framingham State University. This three day event provides essential training on meal benefit issuance, resource, management and food service operations. Registration will be open soon.
On Saturday March 4, 2017, the students in the Certificate in Excellence in School Nutrition Program gathered at Framingham State University to take their Food Service Systems in School Nutrition Programs course. Through projects and planned case studies, this course is designed to expose students to current trends and practices in school food service to better prepare them to run their own school nutrition programs. During this hands-on Saturday class, students created a week-long sample menu using NutriKids as part of one of their course projects. Other topics in the course include food safety, procurement, marketing, and customer service.
Students in the program work full time, as either directors or managers aspiring to be directors in school nutrition programs across MA and the USDA New England Region, while taking one course per semester in the program. Courses in the program utilize a blended learning environment with online conferencing classes scheduled on most Wednesdays during after school hours and one to three on-campus Saturday classes. Students love many aspects of this program- check out what some of the students in our current program have to say!
Advance your career with the Certificate in Excellence in School Nutrition, the state- recognized certification for school nutrition directors and senior management in school nutrition programs. The next course in the program starts Fall 2017. Apply at no cost TODAY! Click HERE to apply and discover if the program is right for you!
Introducing vegetables and fruits to students at an early age will help them to make healthier food choices for a lifetime. Using culinary techniques to make fruits and vegetables more appealing can be an effective way to increase student consumption. With the JSI Workshop to Go: Back to Basics Fresh Vegetables and Fruits training, school nutrition staff learn more about how to use produce from local farms and give canned, frozen, and fresh vegetables a flavor boost. Staff will create new, appealing ways of presenting vegetables and fruits to students, sharpen cutting and peeling skills, and discover the best practices to purchase, prepare, store and freeze produce in this hands-on cooking class.
On February 2, 2017, Medfield Public Schools invited JSI to present the Workshop to Go: Back to Basics Fresh Vegetables and Fruits. Chef Brendan Gallagher began the workshop by asking the staff to taste and compare vegetables prepped in a traditional way to those prepared using an alternative method, such as sautéing, roasting and blanching. It was no surprise that the new culinary techniques were preferred.
Medfield school nutrition staff learn from Chef Brenden during food demo
Chef Brenden Gallagher sautéing kale
Scratch and speed scratch recipes that incorporate USDA foods as well as local fresh produce result in lower food costs for the school nutrition program. During this workshop, the school nutrition staff put their knowledge to work with a hands-on cooking activity where each small group worked as a team to prepare a recipe from scratch.
Cooking teams create Lemon Zest Broccoli & Colorful Marinated Veggies
Cooking the Harvest Delight recipe
Interested in more information? Check out the resources used in the Back to Basics: Fresh Vegetables and Fruits Workshops to Go in the JSI Resource Center. Please visit the JSI website for more information. Take a step towards improving your school’s nutrition, and request a Workshop to Go today!
Approximately six million children in the U.S have one or more food allergies, and among this population, 16-18% have experienced a reaction in school (National Education Association’s Food Allergy Book). JSI provides the Workshops to Go: Food Allergies to support the food allergy training needs of Massachusetts school staff. This workshop is based upon the newly updated Managing Life-Threatening Food Allergies in Schools that provides staff with strategies to prevent allergic reactions and respond appropriately if an issue was to arise.
On January 31, 2017 JSI hosted the Workshop to Go: Food Allergies for Needham Public Schools. This workshop provided school staff members with training on the difference between a food allergy and food intolerance, the top 8 food allergens, in addition to provided tips on how to search food labels for potential allergens. During the workshop, participants also discussed strategies to manage food allergies in their schools. Some of the workshop activities included:
- Tips For Avoiding Hidden Food Allergens
- Identifying Food Allergens
- Practice Scenarios
Needham Public School Staff Members at Food Allergies Workshop to Go
Find more resources used in the Workshops to Go: Food Allergies in the JSI Resource Center. The Food Allergy Book can be downloaded from the National Education Assciation (NEA) website. Unable to attend a workshop? No problem! JSI offers an online 2-hour training on Food Allergies that you can schedule on your own time! Please visit the JSI website for more information or to schedule a Workshop to Go today!
Think about your current job. Is it fun? Do you think there is a way to make it fun? Our Workshop to Go: Find the Fun at Work with FISH!® uses four concepts to help schools create a workplace culture of creativity, innovation, and fun.
Hingham school nutrition staff and the JSI instructor engaged in a FISH® workshop activity
On January 24, 2017, the school nutrition staff of Hingham Public Schools brought the Workshop to Go: Find the Fun at Work with FISH!® to liven up their workplace!
FISH!® uses four concepts including:
- Be There: Be physically and mentally present when assisting, managing, or helping another person. It is important to actively listen to understand, and act based on awareness.
- Play: Be curious, feel free to innovate, and free to be yourself, all while creating an environment where kids want to be and people want to work.
- Make Their Day: Bring recognition and value to all your employees.
- Choose Your Attitude: Attitude is everything. When a conscious choice is made to improve one’s attitude, it can have a positive impact on the workplace.
After viewing the FISH!® video, a few activities were offered to engage the nutrition staff of Hingham Public Schools:
- Show importance of being there, tell a story to your partner that is not there
- “Playstorm” crazy ideas that could make your workplace better
- Identify the “Stinky Fish” in your workplace
- “Let’s make a Day” by giving group members an imaginary token of appreciation
Find out information about all of the JSI Workshops to Go on the JSI website in the professional development section! If you would like a JSI instructor to come to your school to enhance your staff’s knowledge and skills, request a Workshop to Go today!
How does your school nutrition program create a culture of food safety? One important step is to assure all school nutrition staff are trained and have a working knowledge of basic food safety principles. Scheduling professional development in food safety for your school nutrition staff and managers is just a click away with an Essentials of Food Safety Workshop to Go presented by JSI. Your school nutrition staff will explore food safety basics, and discuss how to create a culture of food safety in your school. Discover effective strategies to avoid cross contamination, practice proper hand washing, and check and record food temperatures to avoid the danger zone. Utilize these basics to ensure your students are safe when enjoying all of the delicious food that you make!
On January 17, 2017, Northborough and Southborough Public Schools enhanced their food safety techniques with the JSI Workshops to Go: Essentials of Food Safety. In addition to the activities you see below in the photos, several others were incorporated to ensure the nutrition staff could reiterate main points of the presentation including:
- “What type of hazard am I”?
- Spot the TCS foods
- Barriers to food safety
School nutrition staff at the Lincoln Street Elementary School in Northborough discuss a variety of scenarios in the “What Went Wrong?” activity.
Glo Germ hand washing activity showed the audience that hand sanitizer doesn’t remove the germs you think it does!
Find more resources used in the Workshops to Go: Essentials of Food Safety in the JSI Resource Center. JSI can help your school with the Essentials of Food Safety– schedule your training today!
Do you know the top food trends of your Gen Z (those born after 1995) students? Does your café offer a flavor station for students? Are you engaging all five senses when students enter your café? JSI can help you answer “yes” to these questions and more in the new Infusing Flavor and Flair into School Meals Workshop to Go. Explore K-12 culinary trends, food presentation techniques, flavor profiles with student appeal, and how to overall enhance school meals.
Keefe Tech school nutrition staff and Chef Janyl
On January 13, 2017 Keefe Regional Technical High School took advantage of JSI Workshops to Go by bringing the Infusing Flavor and Flair into School Meals workshop directly to the school nutrition staff at their school. Chef Janyl Finnerty, RD led the workshop.
Throughout the workshop, the Keefe Tech school nutrition staff explored key food trends and food presentation strategies. An opportunity to enhance the flavor profiles of their school meals was also achieved through the following activities:
- Guess the spice or herb based on their scent
- Create, add, and taste several spice blends
- Watch, learn and taste with a Tunisian Chickpea recipe demo by Chef Janyl
Food demo recipe, Tunisian Chickpeas, prepared by Chef Janyl
Check out the resources used in the Infusing Flavor and Flair into School Meals Workshops to Go in the JSI Resource Center. Please visit the JSI website for more information. Take a step towards improving your school’s nutrition, and request a Workshop to Go today!