School Nutrition Managers Gather for the 2019 Management Institute

Managers and directors from across Massachusetts who attended this year’s Management Institute.

Managers and directors from across Massachusetts who attended this year’s Management Institute.

Massachusetts school nutrition managers gathered together this month to take their management skills to the next level at the Management Institute. This three-day program, which takes place every August, is specifically designed for the professional development needs of school nutrition managers to strengthen their leadership and management skills.

Over the course of three days of hands-on learning, participants were met with highly relevant topics like leadership, financial management, personnel management, communication, marketing, and nutrition. Learning to cultivate positive cultures in the kitchen, managing cost effectiveness, and developing strong communication among team members were some of the key learning points on the agenda.

Here is some of the feedback we received from participants at this year’s Management Institute.

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The cost to attend the Management Institute is $250 per person which covers all workshops, materials along with continental breakfast and lunch each day.

Click here to learn more about past Management Institutes and to keep an eye out for information on next year’s registration.

News Roundup

Photo: February 2019 SNA Publication

School Nutrition Programs across the Commonwealth are working diligently to ensure that students receive fresh meals and learn about new food topics, while also helping serve their community members. Check out the recent news highlighting Massachusetts schools!

In November, an article detailed the partnership between Framingham State University and Sodexo with Boston Children’s Hospital and Harvard Medical School and Assabet Valley Regional Technical High School. In this partnership, a trial was implemented on the FSU campus to assess the biological effects of different macronutrient diets.

In February, Waltham public schools were recognized for their reworked breakfast and lunch school programs. Some of the upgrades made to the district’s programs included bringing speakers in to do short presentations on food topics for children, incorporating herbs and plants into the curriculum, and partnering with Greater Boston Food Bank to help Waltham residents in need of food.

In February, Boston mayor Marty Walsh discussed My Way Café, which is a new program being implemented into many Boston schools to deliver fresh food to young children. The program allows students the opportunity to choose delicious and nutritious meals cafeteria-style in their schools.

In the February edition SNA magazine, Billerica Public Schools were highlighted for their Food Market – a coordinated program promoted by the BPS School Nutrition department. The Market is open to all residents of Billerica and features a selection of 15-20 different fresh and shelf-stable items and serves around 1,600 community members.

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.