JSI Brings Professional Communications to the SNA of MA Chapter Meetings

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!

JSI instructor leads the PB & J activity.

To learn more about about professional communications, visit SNP: Effective Communication for a compilation of links provided in the JSI Resource Center.

Dover-Sherborn Goes Back to Basics with Meat Alternates

On Wednesday, October 26, 2017, Dover-Sherborn Public Schools hosted the Back to Basics: Meat Alternates Workshop to Go. Chef Brendan Gallagher brought the workshop to life with his high level of exuberance and passion for the topic.This workshop is designed to teach school nutrition professionals how to make easy, meat-free meals that can be integrated into any school. Meat alternates may be a way to start curtailing the growing childhood obesity trend since one out of every three children in the U.S. are overweight or obese. Additionally, meat alternates can be a good way to introduce new foods to children.

 

Meat alternates include: eggs, beans, legumes, cheese, and yogurt. Not only do these ingredients contain protein, but they all provide a number of different nutrients which contribute to optimal health and growth in children. For example, beans are a good source of fiber and are lower in saturated fat compared to meats. This can help with appetite regulation, weight management, and could possibly reduce the risk of coronary heart disease.

In addition to providing numerous health benefits, meat alternates can be a medium for exploring new or culturally diverse dishes. With the recipes learned in this workshop, schools can prepare lunches that will have student’s taste buds travelling around the world with Mexican, Southwestern, Mediterranean, Italian, and other influences.

This photo shows several meat alternate recipes created by staff during the workshop.

After making these recipes, the staff at Dover-Sherborn sat down in the cafeteria and taste-tested them which created the true experience of a student. After doing so, they walked away from this workshop with the confidence to prepare each dish and explain the health benefits of choosing such meatless options. One way to start incorporating these foods into the school lunch menu is by introducing Meatless Mondays.

To learn more about combating childhood obesity or meatless meals, visit these resources: Recipes and MenusChild Obesity, and Culinary Institute of America. Additionally, join us at the Bean-a-licious Culinary Demo from JSI in spring 2018 at a SNA of MA Chapter Meeting near you!

 

 

 

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.

 

FA8

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
yogurt

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.