NFSMI Update

National Food Service Management Institute The University of Mississippi 1

Vol. 18 No. 1, 2013

The National Food Service Management Institute launched a new 10-hour online course based on the face-to-face version of the training Nutrition 101: A Taste of Food and Fitness, 2nd Edition. The online course, like the 10-hour face-to-face training, is a School Nutrition Association (SNA) Approved Nutrition Education Core Course for certification. Nutrition 101: A Taste of Food and Fitness, 2nd Edition Breakfast Lunch Training (BLT), revised in 2012, provides a basic overview of nutrition. It is information everyone can use at home and at work in the school nutrition program. School nutrition assistants and technicians and school nutrition managers need to understand basic nutrition. Nutrition 101 offers a basic foundation in nutrition, current dietary guidance, the importance of physical activity in health, and awareness of personal taste preferences in healthful food choices. Food choices and nutrition habits affect every aspect of our daily lives, both at work and at play. Good health depends on the choices we make. Nutrition 101: A Taste of Food and Fitness online course provides opportunities for knowledge and skill building to use in all areas of life. The course provides information on the roles nutrition plays in promoting health; using the Nutrition Facts Label to make food choices based on the Dietary Guidelines for Americans 2010 and MyPlate suggestions; essential nutrients and the major function each plays in a healthy body, as well as food sources of each; personal food choices that incorporate current dietary guidance; simple sugars; fatty acids; how plant-based foods can provide complete proteins; how to evaluate popular diet plans; and common signs of misleading nutrition information in the media. It is related to SNA Key Area 2: Basic Nutrition. Find the Nutrition 101: A Taste of Food and Fitness online course on the NFSMI Online Course Catalog at http://www.nfsmi.org/onlinecourses, on the Child Nutrition tab. To register for this course, click here.

Nutrition 101: A Taste of Food and FitnessOnline Course is Available Now

Meal Pattern TrainingNFSMI’s Meal Pattern Training focuses on Food-Based Menu Planning required for the National School Lunch Program (NSLP) and provides an overview of the meal pattern. As new information is released,

NFSMI updates this resource accordingly. Additional lessons for phased-in requirements and recognizing a reimbursable meal in the School Breakfast Program (SBP) and the NSLP will be added at a later date.

This training is being offered face-to-face in many areas of the country. Visit www.nfsmi.org to learn more. To view this resource please visit: www.nfsmi.org/mealpattern.

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Orientation to School Nutrition Management Seminar, newly revised, will be offered at the National Food Service Management Institute on the campus of the University of Mississippi in Oxford, MS, June 10-14, 2013. The comprehensive 5-day training will also be made available over the summer in different USDA regions. You can find NFSMI in the Midwest Region June 24-28, 2013; in the Southwest Region (Dallas, TX) July 22-26, 2013; and in the Mountain Plains Region (Cedar Rapids, IA) July 22-26, 2013. Orientation to School Nutrition Management Seminar is designed for new and aspiring school nutrition directors, focusing on the operation of cost-effective, customer-focused school nutrition programs that promote healthy eating behaviors. The seminar provides an overview of school nutrition programs, defines the role and responsibilities of a director, and reviews the relationship between local policies and state/federal regulations. Management topics include: • Menu Planning/HealthierUS School Challenge • Program Accountability, Integrity, and the Role

of the Director • Procurement and Inventory Management • Special Needs • Work Place Safety and Emergency

Preparedness • Green/Environmental Conservation • Human Resource Management • Marketing and Communication • Financial Management Registration and participant materials are free. Participants will receive certificates that reflect continuing professional education upon completion of each session. Participants are responsible for arranging and paying for their own travel and lodging. Space is limited so reserve your seat as soon as possible. Registration is simple. Sign up online, fax, or mail your registration form to NFSMI. For more information or to register for the June session in Oxford, Mississippi, follow this link: June 10-14, 2013 – Orientation to School Nutrition Man-agement. Registration Deadline: May 10, 2013. Registration for the three “on the road” sessions will be available soon. Watch the NFSMI website at www.nfsmi.org or sign up for electronic newsletters to get the latest information on these and other upcoming trainings.

Orientation to School Nutrition Management Seminar Offered in Summer 2013

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New Online Courses for Child Care Focus on Menu Planning

NFSMI has changed the format for the Mealtime Memo for Child Care monthly newsletter – a resource for child care providers participating in the Child and Adult Care Food Program (CACFP) that focuses on the nutrition of young children. This resource provides CACFP participants with useful tools for implementing the program. These tools include strategies for putting nutrition, health, and wellness topics into practice. The new format means a variety of fun and innovative memos for its subscribers. Each monthly memo will highlight a newsletter topic, a nutrition tip, a nutrition fact, a CACFP Rock Star, a fruit or vegetable of the month, and the latest information for CACFP participants.

Mealtime Memo topics for 2013 are:• February: MyPlate for Preschoolers • March: Serving a Variety of Fruits on a Budget• April: Serving a Variety of Vegetables on a Budget• May: Creating Healthy and Nurturing Environments for Breastfeeding• June: Reading Food Labels for Possible Food Allergens• July: Wellness Policies in Child Care • August: Family Style Dining Part 1• September: Family Style Dining Part 2• October: Food Allergies• November: Food Intolerances • December: Feeding Infants the Safe Way Click here to sign up for NFSMI’s Electronic Newsletter Subscription to receive Mealtime Memo for Child Care automatically by email each month.

Mealtime Memo Features New Format for 2013

NFSMI launched three new online courses especially designed for child care providers that focus on successful menu planning. In these free, completely self-directed online courses, participants will learn about how to plan healthy meals and snacks that look and taste great, and help meet Child and Adult Care Food Program (CACFP) meal patterns and record keeping requirements. Using cycle menus (menus that repeat for a set number of weeks) also helps save on the cost of food and save time in planning menus. • Planning Cycle Menus in Child Care online course • Planning Snacks as an Educational Activity online course • Step-by-Step Menu Planning in Child Care online course These online courses can be found on the Child Care tab of the NFSMI Online Catalog: www.nfsmi.org/OnlineCourses.

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NFSMI, SNA, and USDA Meet for Historic Education Summit

On February 4-5, 2013, representatives from the National Food Service Management Institute (NFSMI), School Nutrition Association (SNA), and the U.S. Department of Agriculture (USDA) came together for a first-of-its-kind Education Summit in National Harbor, MD. This historic meeting focused on strengthening the school nutrition profession through collabora-tion on professional development and training efforts. Building upon each organization’s strengths, the goal is to deliver the most efficient and effective resources and training possible for school nutrition professionals. During the Education Summit, a partnership Steering Committee was established to oversee collaborative efforts going forward. This committee was formed to identify priority areas for collaboration aimed at improving professional development and training awareness, quality, and access. With this collaborative partnership, you can expect to see leadership synergy in

professional development and training, reduced duplication of efforts and materials, and stronger reliance on the unique strengths and capabilities of each partner committed to enhancing the skills of School Nutrition professionals and the overall performance of the industry.

Tools You Can Use: Fresh Research in the NFSMI Document LibraryData-Driven Decision Making: Guide for School Nutrition Programs – This resource can be used by school nutrition professionals to incorporate data collected in the school nutrition program to make informed decisions. It provides information on the application and fundamental concepts essential to effective data-driven decision making and strategies to communicate findings.

Going Green! A Case Study Approach Examining Green and Environmental Conservation Practices in School Nutrition Programs – This case study identifies practices, perceptions, and barriers to implementing environ-mental conservation approaches in school nutrition programs, and describes initiatives in various school settings.

School Nutrition Experiences for Dietetics Students – This online resource provides examples of supervised learning experiences that can be used by dietetic education personnel and school nutrition directors in offering meaningful and mutually-beneficial experiences for dietetics students in school nutrition program settings.

If you are looking for survey guides and templates, you can find them here. Each of these research resources offers a guide to developing surveys, participation and non-participation stu-dent survey templates, and spreadsheets to tabulate responses. • Middle/Junior High School Participation and Non-Partic-

ipation Survey Guide: Internal Benchmarking for School Nutrition Programs

• Exploring Factors that Affect the School Lunch Experience of High School Students Participating in the National School Lunch Program

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Tour of Central Commissary is a Hit at NFSMI’s Major City Training in Minneapolis A highlight of NFSMI’s Major City Training Symposium (MCTS) held in Minneapolis, MN March 19-20, 2013, was a tour of the St. Paul Public Schools Nutrition Center (central commis-sary) and a local high school kitchen and facility. The tour was conducted by Jean Ronnei, SPPS Nutrition Services Director and Joe Byrne, Nutrition Services Operations Coordinator. Presentations from Clearfield, UT, Davis School District Director Pam Tsakalos and Minneapolis Special School District #1 Director Bertrand Weber offered information about their districts’ central commissaries. Participants heard a presentation on food technology by Dr. Ted Labuza, University of Minnesota Department of Food Science and Nutrition, and a panel presentation and discussion on kitchen design by local design firms. The U.S. Depart-ment of Agriculture Food and Nutrition Service provided USDA updates and the School Nutrition Association provided presentations on membership. Art Dunham, Pinellas County Schools, showed a new School Nutrition Phone app that his district has developed. NFSMI welcomed 37 participants from the school districts with the largest enrollments in the country to Minneapolis for the first MCTS to be held in a major city.

History of School Nutrition Programs in the United States Project Gets Underway

Acknowledging the need to document the history and development of the federally funded child nutrition programs and their implementation in the nation’s schools, NFSMI is undertaking the research and writing of a History of School Nutrition Programs in the United States. The goal is to publish a comprehensive history of the federally funded child nutrition programs from the earliest federal aid in 1932 through the ongoing implementation of the Healthy, Hunger-Free Kids Act of 2010. The book will examine the establishment, development, and evolution of the federally funded child nutrition programs in the context of the economic, social, and political challenges of the times. Some materials for the book will be drawn from the Child Nutrition Archives at NFSMI.

MCTS participants visit St. Paul Public Schools.

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or

organizations imply endorsement by the U.S. government.

The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer.

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room, 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an

equal opportunity provider and employer.

© 2013, National Food Service Management Institute, The University of Mississippi

Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold. The photographs and images in this document may be owned by third parties and used by The University of

Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images.

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NFSMI on the Road Find NFSMI at these upcoming events and learn more about what NFSMI can do for you.

Connect with NFSMI

NFSMI Help DeskDo you have questions about operating your child nutrition program?

Call the NFSMI Help Desk toll free at 800-321-3054, 8:00 a.m. - 5:00 p.m. (Central) Monday through Friday, to speak with our knowledgeable staff.

Fax questions to 800-321-3061 or send by e-mail to nfsmi@olemiss.edu.

Be a part of NFSMI’s social networks! • Become a fan of NFSMI on Facebook. • Catch our latest video clips on YouTube. • Follow NFSMI on Twitter. • Find NFSMI training on iTunesU.

Find these social networking links and more on the University of Mississippi’s Social Media page.

Who’s Who at NFSMI See a current staff list on the NFSMI website at http://www.nfsmi.org/Staff.

Visit our booth at National Head Start Annual Conference

April 29-May 1, 2013Gaylord National Resort and Convention Center in

Washington, DCNFSMI Exhibit Booth # is 541

Visit our booth at Ohio State SNA Conference

Kalahari Resort, Sandusky, OHJune 11-14, 2013

Visit our booth at Nebraska State SNA Conference

South Sioux City, NEJune 24-26, 2013