Registration is now open for the 2017 Healthy Kids, Healthy Programs Summit on May 23-24th. This two-day Summit will take place at the Four Points by Sheraton in Norwood, MA and gather school nutrition directors and managers from across the Commonwealth to promote healthy students and healthy school nutrition programs.
Each day of the Summit provides 5½ continuing education hours to meet USDA Professional Standards training needs. School nutrition directors are encouraged to register their managers for May 23rd which includes a breakout session specifically for school nutrition managers.
Download the 2017 Healthy Kids, Healthy Programs Summit.
The Summit will begin on May 23rd at 8 am and on both days, you can select breakout sessions from one of these three learning tracks:
- Growing your Business – Explore marketing techniques and strategies to increase student participation.
- Leading your Business – Learn new marketing techniques and strategies to increase student participation.
- Maximizing Your Business – Discover financial management strategies to enhance your program’s purchasing and procurement process.
Register for the Summit by May 5th. The cost is $60 per day or $100 for both days. You can view the full schedule for both days in the brochure here.
The two-day conference is sponsored by the Office for Food and Nutrition Programs at the Massachusetts Department of Elementary and Secondary Education and The John C. Stalker Institute of Food and Nutrition.
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!
On Wednesday, January 18, 2017 Child and Adult Care Food Program sponsors and providers from across Massachusetts came together for a professional development event hosted by the MA Department of Elementary and Secondary Education, Office for Food and Nutrition Programs, with culinary demonstration stations presented by The John C. Stalker Institute through a USDA Team Nutrition grant, Massachusetts Children’s Access to Meals Planned Smart (MassCAMPS).
After lunch participants divided into four groups that rotated through four culinary stations. Each station demonstrated a reimbursable recipe including the cooking techniques to achieve the best product possible. All demonstrated recipes and healthy cooking techniques represented methods that met a new standard or best practice of the updated CACFP Meal Pattern.
The next ESE ‘New Child Care Meal Pattern Standards’ Training Day will be Tuesday, March 14, 2017 in Westborough, MA. If you are a CACFP sponsor or provider, you are invited to sign up to attend this training. For additional resources and information and about these and other CACFP trainings, visit the MassCAMPS webpage: www.johnstalkerinstitute.org/masscamps/
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!
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.
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/.
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.
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.
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 firstname.lastname@example.org and we will do the rest!
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 offering 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.