Three Graduates Complete The Certificate in Excellence Program at Framingham State University

The John C. Stalker Institute of Food and Nutrition (JSI) celebrated the graduation of school nutrition professionals Nadine Lorenzen, Elizabeth Simon and Deborah Vaughn on January 11th for their completion of the Certificate in Excellence in School Nutrition Program offered by JSI at Framingham State University (FSU). After two and half years of hard work and dedication, these three graduates were honored by representatives of FSU, the Massachusetts Department of Elementary and Secondary Education and their loved ones.

The afternoon began with congratulatory greetings and reflections on the program by both faculty and graduates. The Certificate in Excellence in School Nutrition Program is the state-recognized certification that includes five comprehensive undergraduate courses over five semesters in topics designed to increase the competencies, knowledge and skills and advance careers for directors and senior management in school nutrition programs. Classes focus on important topics for school nutrition professionals which include computer applications and operating Food Service systems. Among the many benefits that come from participating in this program, students work on projects that are designed to provide real-life applications to bring back to their schools.

After receiving their certificates of completion, the three graduates shared their experiences from the program and what they took away from their 2.5 years of dedication.

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The Certificate in Excellence in School Nutrition graduation ceremony program.

If you’re interested in applying to the Certificate in Excellence in School Nutrition program, please visit the JSI Website for more information.

Keefe Tech Adds Flavor and Flair to School Meals

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!

Massachusetts Team Up for School Nutrition Success

teamup1On November 9th and 10th school nutrition directors from across Massachusetts came together for a Team Up for School Nutrition Success Mentoring event, sponsored by The Institute of Child Nutrition, and the Massachusetts Department of Elementary and Secondary Education (ESE), and hosted by The John C. Stalker Institute of Food and Nutrition. Mentors and participants worked together over the two days to share ideas, experiences, and challenges they’ve faced in school nutrition. The two-day event included breakout sessions that covered financial management, increasing participation and menu planning. These sessions gave participants the opportunity to share ideas, concerns and resources with their peers.

The event provided an opportunity for the sharing of creative solutions through panel discussions. Here are some of the best practices shared:

  • Student sampling surveys where students place empty sample cups into one of two buckets labeled with either a thumbs up or thumbs down symbol. This is an easy method for collecting feedback without the added work of synthesizing survey results. It is a good visual tool to see if the majority of students liked or disliked a recipe. – Crystal Andrade, School Nutrition Director, Old Colony Regional High School, teamup2Rochester, MA
  • It CAN be done! Open your mind, think outside the box. “Attitude is everything – you have to cook with love and serve with love.” – Jacki Dillenback, School Nutrition Director, Ralph C. Mahar Regional School District, Orange, MA
  • Incorporate recipes from staff members into the menu. It increases diversity of foods served and the staff are proud to serve these foods. – Jill Lucius, School Nutrition Director, Fitchburg Public Schools, Fitchburg, MA
  • Focus on communication with parents, students, and the community, about who you are and what you do. – Ruth Griffin, School Nutrition Director, Needham Public Schools, Needham, MA

teamup4After sharing ideas and best practices, participants were encouraged to set SMART goals for their own district. Participants worked with mentors to create an action plan to turn newly learned strategies and goals into actionable steps forward.

Participants’ Key Strategies:

  • Meet with principals to discuss methods to increase breakfast participation.
  • Increase participation for lunch by using Smarter Lunchrooms strategies.
  • Try Offer Versus Serve in the classroom.
  • Acquire more grill top space in high schools so that more grilled items can be offered daily.
  • Establish a water-use conservation program by the end of the school year.

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The event concluded with a general session appropriately entitled, Going Forward, where ESE staff members echoed the importance of a plan of action moving forward and next steps. Participants were encouraged to continue connections with peers and to take this fresh energy back to their districts and use it to move forward to accomplish their SMART goals. “If you’re open to it, you always walk away with something new.” Sally Teixeira, ESE. The event was very positively received by participants and mentors alike. Here’s what they had to say:

“It’s been excellent. I’ve only been a director for two months so I’ve been pleasantly surprised at how friendly everyone is and how willing they are to help.” – Elissa Maunus, SND, Sutton Public Schools, Sutton, MA

“This opportunity to network and brainstorm about situations and challenges we all face has been super productive.” – Danielle Collins, SND, Chelmsford Public Schools, Chelmsford, MA

“This was the BEST program I have ever attended.  I would recommend it to all Food Service Directors, large and small districts, it brought us together like no other training had done before. – Diane Mikulski, SND, Abby Kelley Foster Charter Public School, Worcester, MA

Interested in additional information and resources? Check out Team Up for School Nutrition Success.

Advance Your Career with The Certificate in Excellence in School Nutrition program

In 2014, the USDA released updated rules for school nutrition professionals to emphasize minimum national professional standards and training requirements. If you’re looking for an opportunity to advance your education, The John C. Stalker Institute of Food and Nutrition (JSI) at Framingham State University (FSU) offers the Certificate in Excellence in School Nutrition Program which is a  state-recognized professional development program that aims to increase the knowledge and skills of directors and senior management in school nutrition programs.

This program includes five undergraduate courses offered through FSU and blends face-to-face weekend classes with online conference sessions to meet the needs of a working professional. The goals of this Certificate Program are to help school nutrition professionals:

  • Apply the changing nutrition standards to improve the school nutrition environment
  • Meet the financial challenges of a self-supporting school nutrition program
  • Evaluate and implement the emerging trends in school nutrition programs
  • Lead the school district in the First Lady’s Let’s Move initiative and join the USDA Healthier US School Challenge

The course Computer Applications in School Food Services is currently underway this semester. This class covers the role of technology and how to maximize its use in child nutrition programs and school food services. Students select a type of technology and identify how it can be applied to their school lunch programs which promotes real-life application for all coursework.

School Nutrition Professionals in The Certificate in Excellence in School Nutrition. Left to right in the front row: Nathan Langevin, Marilyn Haraden, Dawn LaVallee, Beth Simon, Crystal Andrade, Robert Shaheen; Left to right in the back row: Molly Brooks, Pam Whelan, Nadine Lorenzen, Karen McGrail, Mirella Santucci, Deborah Vaughn.

School Nutrition Professionals in The Certificate in Excellence in School Nutrition. Left to right in the front row: Nathan Langevin, Marilyn Haraden, Dawn LaVallee, Beth Simon, Crystal Andrade, Robert Shaheen; Left to right in the back row: Molly Brooks, Pam Whelan, Nadine Lorenzen, Karen McGrail, Mirella Santucci, Deborah Vaughn.

All courses that are included within The Certificate in Excellence program include:

To learn more about this program, please visit the JSI website. If you’re interested in The Certificate in Excellence program, complete the pre-registration form by December 16, 2016 at www.johnstalkerinstitute.org/cert/.

Pursue a Graduate Degree in Nutrition Education at Framingham State University

If you’re interested in pursuing a graduate degree that complements your current role, advances your career goals and offers flexibility in your schedule, Framingham State University offers a Master of Education (M.Ed.) with a concentration in Nutrition Education, specialization in Nutrition Education Specialist degree. The M.Ed. is 100% offered online and was created for the convenience of a working professional. The program includes the advanced study of education, applied nutrition and nutrition education, and requires three electives which allows students to select topics that matter most to their individual career.

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The M. Ed. program requires a minimum of ten courses which include: three education core courses, four nutrition core courses and three specialization courses.

M.Ed. students that complete this program at Framingham State University (FSU) walk away with the ability to:

  • Develop effective nutrition education curriculum for a variety of audiences.
  • Integrate current science-based nutrition issues into food, nutrition, and wellness policies.
  • Design and interpret nutrition education research.
  • Select and utilize appropriate technology for nutrition education.

Applicants must have a Bachelor’s degree, at least one year of professional experience and applications are accepted on a rolling basis. A timed online comprehensive examination is required as the culminating experience.

If this program interest you, please visit the FSU website to understand all required coursework and to learn more about the admissions requirements for The M.Ed. If you have further questions about the program, please contact Graduate Admissions.

 

 

The JSI Resource Center: Your One-Stop School Nutrition Resource Hub

The JSI Resource Center was created to serve as a hub of valuable and reliable school nutrition information to support your ongoing learning and exploration. From recipe inspiration to tips on marketing your school nutrition program and Smarter Lunchrooms, you can turn to the JSI Resource Center to save time and find reliable information which has already been vetted by JSI.

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The JSI Resource Center is a one-stop hub for your school nutrition needs.

The JSI Resource Center is continually updated with new, relevant information and is organized in alphabetical order by category so you can scroll down to find the information you are looking for quickly and efficiently. You can find helpful lesson plans, class handouts, calculators and nutrient analysis tools and links to helpful external websites and more. You can also find presentations and training materials that are used in the JSI Workshops to Go.

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Visit The JSI Resource Center for presentations and training materials that are used in JSI Workshops to Go

Looking for a topic that is not included in the JSI Resource Center?  We are very interested in hearing about it. Please e-mail suggested online resources including the web address to johnstalker@framingham.edu and we will do the rest!

4-Week Nutrition, Health and Wellness Online Courses Start October 3rd

School nutrition is constantly evolving and JSI wants to make sure you and your schools are equipped with the latest information and tools to make each year, a healthy and successful one. Starting October 3rd, Framingham State University is screen-shot-2016-09-21-at-1-45-14-pmoffering three 4-week online professional development courses that earn you graduate and continuing education credits and provide you with highly relevant information to create safe and nutritious environments in your schools.

With the convenience of online learning, each course costs $197 and will run from October 3 – October 28, 2016. For those looking for continuing education credits, each course provides 22.5 PDPs for Teachers, 15 PD hours for School Nutrition professionals or 15 CPEUs for Registered Dietitians.

The October courses you can register for 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. PRDV #: 7321
  • Hydration and Beverages: An overview of hydration including basic requirements and guidelines for children and adolescents, and hydration needs for student athletes. Topics addressed in the course include: the current beverage environment; common ingredients and additives; beverage guidelines for schools; and the role of beverage marketing and beverages in the school environment. PRDV #: 71021
  • Sweet Solutions: An overview of sugar and non-nutritive sweeteners including guidelines and recommendations for children and adolescents. Topics include: types of sugar and non-nutritive sweeteners, including information about safety; the use of these products in the current food supply; updates on food marketing to children as it relates to sugar; and efforts to reduce sugar consumption in the US and the school environment. The course is intended for school nutrition professionals, teachers, administrators, and school nurses. PRDV #: 70325

To view these courses please visit www.framingham.edu/opdce. Scroll down to the “Nutrition, Health & Wellness” section to view each syllabus and course information.

To register online, simply scroll to the bottom of this page and click on the “Registration” button.  You can also print the registration form and send it to Paula Hogard, Director of Continuing Professional Education and Workforce Development, FSU, 100 State St., PO Box 9101, Framingham, MA, or fax it to 508-626-4030.

 

 

The Smarter Lunchrooms Movement Continues to Spread in Massachusetts

With funding and enthusiastic support from the Office for Food and Nutrition Programs at the Massachusetts Department of Elementary and Secondary Education, The John C. Stalker Institute of Food and Nutrition (JSI) is pleased to extend the Smarter Lunchrooms initiative to 25 new schools across the Commonwealth for the 2016-2017 school year. Since May 2015, over 50 Massachusetts schools joined and successfully participated in this program.

The 25 participating schools will receive hands-on technical assistance from a Smarter Lunchrooms Certified Coach. The coach will visit each school and provide:

  • One 3-hour initial visit to complete a Smarter Lunchrooms Scorecard. During this visit, the coach will take photos of the current lunch set-up, present a 30-minute Smarter Lunchrooms training for staff and work with each school to create a Smarter Lunchrooms plan of action.
  • One 2-hour follow-up visit to repeat the Smarter Lunchrooms Scorecard and take follow-up pictures of all lunch service changes. The coach will also collect production records and help evaluate each school’s success.

The 2015-2016 program’s success is encouraging as the next wave of this program is about to begin for more Massachusetts schools. For the 2015-2016 program, on average, Smarter Lunchrooms scores increased by 30 percent, fruit sales increased by 9 percent and vegetable sales increased by 51 percent.

To achieve these results, schools implemented simple changes in how they presented food and educated students on healthy food options. Schools used creative engagement tools such as labeling daily fruit options with innovative names, designed signage to call attention to healthy selections and used student surveys to inform future recipe development. Take a look at a few of the low-cost Smarter Lunchroom strategies implemented by schools in Massachusetts.

Whole fruit options are displayed in attractive bowl or baskets at Litwin Elementary School in Chicopee, MA.

Whole fruit options are displayed in attractive bowl or baskets at Litwin Elementary School in Chicopee, MA.

Student groups are involved in creation of artwork promoting menu items at Barrows Elementary School in Reading, MA.

Student groups are involved in creation of artwork promoting menu items at Barrows Elementary School in Reading, MA.

Milton High School in Milton, MA dedicates a menu board to feature the next day’s menu to get students excited about food options.

Milton High School in Milton, MA dedicates a menu board to feature the next day’s menu to get students excited about food options.

To find additional information about Smarter Lunchrooms, please visit this post from the USDA blog and these useful links in JSI’s Smarter Lunchrooms category in the JSI Resource Center.

2016 Healthy Kids, Healthy Programs Summit: Day Two

Dr. Mitchell D. Chester, Commissioner of the Massachusetts Department of Elementary and Secondary Education Welcomed the audience

Dr. Mitchell D. Chester, Commissioner of the Massachusetts Department of Elementary and Secondary Education Welcomed the audience

On May 25th, day two of the annual Healthy Kids, Healthy Programs Summit, the day began with a welcome message from Mitchell D. Chester, EdD, Commissioner of Massachusetts Department of Elementary and Secondary Education.

The morning keynote given by Juliana Cohen, ScM, ScD, Adjunct Assistant Professor of Nutrition at Harvard’s T.H. Chan School of Public Health, discussed Successful School Meals: Strategies to increase Selection and Consumption. During this presentation Dr. Juliana Cohen discussed some of her published research in which a significant increase in fruit and vegetable selection and consumption in schools that had chefs long term (seven months) was found. She concluded by pointing out that many of the benefits highlighted in her research are only seen after students have had time to acclimate to the new food choices available and when they are given adequate time to consume their meals.

Dr. Juliana Cohen discussed the strategies to increase selection and consumption

Dr. Juliana Cohen discussed strategies to increase selection and consumption

Breakout sessions continued into day two of the summit in the areas of Whole School, Whole Community, Whole Child, Procurement, and Building Human Capital. Conference participants applied learned concepts to their districts by creating an action plan for how to succeed in implementing new ideas or changes to their programs.

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Robert Leshin addressed the audience during the News You Can Use presentation

After lunch Robert Leshin, MPA, Acting Director of the Office for Food and Nutrition Programs, Department of Elementary and Secondary Education, presented News You Can Use in which he discussed the year in review including MA trends in the National School Lunch Program.

Visit the 2016 Healthy Kids, Healthy Programs webpage for presentation files from the summit. To view more photos from the conference, visit our Pinterest page The JOHN STALKER INSTITUTE (JSI) Rocks.

2016 Healthy Kids, Healthy Programs Summit: Day One

Dr. Lori Coakley discusses ideas from participants during a breakout session

Dr. Lori Coakley discussed participant ideas during a breakout session

On May 24th school nutrition professionals from Massachusetts came together for the annual Healthy Kids, Healthy Programs Summit at Four Points by Sheraton, Norwood. This annual conference sponsored by the Massachusetts Department of Elementary and Secondary Education and The John C. Stalker Institute of Food and Nutrition promotes healthy students and healthy school nutrition programs.

The conference kicked off with a welcome from Robert Leshin, MPA, Acting Director of the Office for Food and Nutrition Programs, Department of Elementary and Secondary Education and Karen McGrail, Med, RD, LDN, Director of the John C. Stalker Institute of Food and Nutrition.

Lori Coakley, PhD, Professor of Management, Bryant University, gave the morning keynote Leading Engagement: Transforming Your Human Capital One Employee at a Time where she discussed the ins and outs of employee engagement and gave tips on how to capitalize on employees’ potential. Later Dr. Coakley dove deeper into this topic in her morning and afternoon breakout sessions.

The lunch keynote, Leadership in the Kitchen: Moving Towards a Culture of Ongoing Learning, was given by two presenters from MassTERI who discussed work culture by first comparing it to a garden. They used the following analogy in their explanation…as a gardener (supervisor) you cannot give all your attention to just the plants (employees), you must also consider the ecosystem (culture) since the two affect each other. They continued, “In the kitchen, some things are out of your reach when it comes to affecting the culture.” They also provided several examples of things you CAN control that will positively impact the culture including: how you choose to present policy change, using effective communication, managing conflict by determining what the problem is, using adult learning techniques, and striving to accommodate a variety of learning styles when teaching employees.

Presenters from MassTERI discuss workplace culture and adult learning

Presenters from MassTERI discussed workplace culture and adult learning

Visit the 2016 Healthy Kids, Healthy Programs webpage for presentation files from the summit. To view more photos from the conference, visit our Pinterest page The JOHN STALKER INSTITUTE (JSI) Rocks.