News Roundup

School Nutrition Programs across the Commonwealth are working diligently to ensure that students receive real, freshly grown produce while learning about locally sourced food and the importance of healthy eating. Check out recent news highlighting Massachusetts schools in October.

Milton High School kept the growing season going by giving their special education students the opportunity to grow their own garden right in their classrooms. Produce such as kale, lemon basil, and lettuce are harvested by the students that arrive eagerly each day to see the growth of what they have planted. According to Milton’s Food Services Director, Jackie Morgan, the students are not only learning about ownership and responsibility, but also on a path to healthier eating.

Fall River elementary educator Timothy Powers was presented with a Teacher Champion Award by Project Bread and Blue Cross Blue Shield of Massachusetts for his work in combating student hunger and efforts in helping offer student snack breaks. Timothy also worked to increase student participation in the school breakfast program and launched a new smoothie program to not only provide another breakfast option, but to teach students why breakfast and healthy food is important.

Sandwich students at Forestdale School learned about locally sourced foods that are offered daily in their cafeteria. The second graders were taught how to make their own mini cranberry bogs, sample cranberry juice and Craisins, and tried fish-and-chips using locally caught fish. Students were also able to try October’s “Harvest of the Month”, which featured local pears.

Back to Basics Recipes Now Available Online!

Build Your Own Stir-Fry Bowl Signage

Build Your Own Stir-Fry Bowl Signage

Livening up school menus has just been made simpler with the addition of our Back to Basics Workshops to Go recipes to the JSI website! These student-approved, globally-inspired recipes are standardized and include nutritionals and meal component information. Each set of recipes creates a customizable meal, including a BYO Stir-Fry bowl, Street Taco and Pita Pocket, that your students will love and will fit into your OVS menu.

Would you staff benefit from an extra boost of confidence and culinary skill building? Request one of our Back to Basics culinary Workshops to Go and your staff will be ready to menu these customizable globally-inspired meals. These recipes can be used to freshen up school menus with peach salsa and a build-your-own street taco with the Back to Basics: Latin Cuisine Workshop to Go, feature student favorites such as vegetable stir-fry and chicken teriyaki with the Back to Basics: Asian Fusion Workshop to Go, or introduce new flavors such as tzatziki or shawarma with the Back to Basics: Mediterranean Flavors Workshop to Go.

To help support staff members in executing the new cuisine learned during the Workshops to Go, JSI also offers a Live-Setting Culinary Training which brings the JSI chef back to your school following one of our Back to Basics workshops to guide school nutrition staff during regular production hours. Find more information about requesting a Workshop to Go at your school.

NEW! Coming in early 2020, Back to Basics: Indian Fare Workshop to Go!

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.

News Roundup

Broccoli, baby carrots, and cherry tomatoes prepared for healthy school lunch.School Nutrition Programs across the Commonwealth are working diligently to ensure that students receive fresh meals, access to fruits and vegetables, a healthy breakfast to start their day, and lessons in eating locally – among many other things. Check out the recent news highlighting Massachusetts schools!

Enroll in a 4-Week Online Nutrition, Health and Wellness Graduate Course

Be equipped to respond to the latest school nutrition issues by enrolling in a 4-Week Online Nutrition, Health and Wellness Graduate course at Framingham State University. With the convenience of online learning, these courses run from October 2- October 29 and explore key school topics like Diabetes in Schools, Exploring Food Allergies, Linking Physical Activity to Academic Performance, and Eating Disorder Prevention.

The 4-week online Graduate courses for Nutrition, Health and Wellness 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.

More information about the 4-Week Online Nutrition, Health and Wellness Graduate courses at Framingham State University.activity, and student safety.

Exploring Food Allergies: An in-depth review of food allergies for teachers, nurses, and other school personnel. To better understand the issues facing children with these allergies, the course includes: causes, symptoms, diagnostic tools, treatment, prevention, current research and food labeling.

Move More, Learn More: Linking Physical Activity to Academic Performance: An exploration of how movement improves academic performance, classroom behavior, attention span, and the social-emotional development of students. Using evidence-based research, students explore types of physical activities for the classroom and the importance of physical education for students in grades K -12. This course includes strategies for increasing movement in schools with well-designed, effective and sustainable movement opportunities for the classroom and the broader school community.

Preventing Eating Disorders: An overview of how to prevent eating disorders in schools. Topics include: background and statistics on the four diagnosable eating disorders; disordered eating signs and symptoms; the role schools can play in the prevention of eating disorders. Resources and curricula that support healthy body image and media literacy are presented along with other creative ways school staff can incorporate awareness and prevention of eating disorders in schools. The course is intended for teachers, school nurses, school psychologists, and other school professionals.

Each course costs $205 and for those looking for continuing education credits, you can receive 22.5 PDPs for Teachers, 15 PD hours for School Nutrition professionals or 15 CPEUs for Registered Dietitians.

Register online today!