Update--November 2012

News & Features from School Nutrition Association of Pennsylvania

Temporarily... see inside.

Update

SNAPa

Big Rewards for SNAPa

PRSRT STD U.S. POSTAGE PAID HARRISBURG PA PERMIT NO 533

November 2012

The Impact of Marketing Education is Key in the Cafeteria

Check out our new Look...

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Beginning with this issue, our newsletter will be published in a magazine format. Please help us name it! Email your suggestions for a magazine title to membershipservices@snapa.org. The person who submits the winning name will win a $50 gift card to the SNA Emporium.

We also need to know if you would like to continue to receive your newsletter via mail or if you would prefer to read your news online as a flip book. Check it out online at www.snapa.org and then drop me an email at membershipservices@snapa.org if you would rather save a tree and read online each time we publish.

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For many years, Action Update has been our main avenue for communicating association news, but...we’re updating and we need your help.

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Fall 2012 Published by the School Nutrition Association of Pennsylvania

Table of Contents President’s Message.............................................................................................3 Partners Offer Big Rewards....................................................................................5 The Impact of Marketing......................................................................................6 What’s Cookin’......................................................................................................7 SNAPa Stories.......................................................................................................9 Education is Key in the Cafeteria.........................................................................13 Front Line News.................................................................................................14 Fresh Ideas.........................................................................................................15 Salutations..........................................................................................16 Chapter News.....................................................................................................17 SNAPa Members Make the Front Page...............................................................19 Legislative Corner................................................................................................19

Advertising Index Advance Pierre...................................................................................................18 Advantage Waypoint...........................................................................................20 Barry Food Sales...................................................................................................2 Domino’s..........................................................................................12 ES Foods.............................................................................................................16 Food Safety Solutions.............................................................................................4 Jennie- O................................................................................................................4 Kunzler................................................................................................2 Market Access................................................................................................12 Schwan’s Foods......................................................................................................2

President: Susan Meadows President -Elect: Valerie Nartowicz Vice President: Lori McCoy Secretary/Treasurer: Todd Homes Past President: Curtistine Walker Executive Director: Lynn L. Bubb School Nutrition Association of Pennsylvania P.O. Box 187 Duncannon, PA 17020 800.929.7737 membershipservices@snapa.org

www.snapa.org SNAPA Newsletter Editor: Lynn Bubb SNAPa Newsletter is published 3 times a year.

For advertising information, please contact Lynn Bubb at 800.929.7737 or by email at

membershipservices@snapa.org

Simplot.....................................................................................................20 Smuckers..........................................................................................12 Sunbutter.................................................................................12

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2 SNAPa Update

President’s Message Hi SNAPa Members, It is my great pleasure to serve as your SNAPa President. I would like to review our goals for this year: • Education and Professional Development SNAPa will be active in training school nutrition professionals to excel in their careers.

• Public Image SNAPa will promote and enhance the benefits of school meals and develop a broad-based public respect and support for school nutrition programs.

• Advocacy SNAPa will be recognized as a leader in advocacy, building relationships with strategic partners in order to strengthen and unify our voice on state policy issues regarding school nutrition.

• Community SNAPa will collaborate with industry partners and allied groups to strengthen school nutrition programs.

• Membership SNAPa will promote district owned membership, retain and recruit new members of both SNAPa and SNA. Please promote SNAPa with your fellow School Districts and help us grow.

We have a wonderful new addition to our SNAPa team and the Board of Directors. Lynn Bubb was appointed as our new Executive Director effective August 1, 2012. I would like to encourage everyone to communicate with Lynn. She can be reached at 1-800-929-7737, membershipservices@snapa.org or lbsnapa@ptd.net.

Some points of interest: We would like to rename our Newsletter. I believe “Action Update” does not identify SNAPa and our goals as an Association. The Board of Directors has asked that the membership rename it with SNAPa in the title.

Example: SNAPa _________ You fill in the blank. All suggestions from members will be put into a drawing. The prize will be a $50.00 gift card for the SNA Emporium. Please submit all of your name suggestions to Lynn Bubb at membershipservices@snapa.org With the new Newsletter name will also come a new way of receiving it. When you submit your suggestion, please also convey to Lynn how you would like to receive the Newsletter – either by mail (hard copy) or by accessing the newsletter digitally on our website. (digital format).

Lastly, please put March 24-25 on your calendar for our 3rd Annual Directors’ Retreat. The location of the Retreat will be the Radisson Convention Center, Camp Hill, PA. I am looking forward to a successful, productive and prosperous year ahead!

Best Wishes, Susan SNAPa President

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4 SNAPa Update

SNAPa Partners Offer Big Rewards Being a part of the school food service industry has its rewards! Each day, you get to see the bright smiling faces of kids as they nourish their bodies and brains so that they can continue to learn and grow throughout their school years. Your job also has it responsibilities. As a food service employee, you are an intricate part of the move to curb childhood obesity, which now affects 17% of all children and adolescents in the United States triple the rate from just one generation ago, according to the Center for Disease Control and Prevention.

One such program is the rewards program offered by Schwan’s Foods.

Schwan’s Food Service Branded Concepts™ Rewards Program is a program that recognizes operator loyalty to their Big Daddy’s® and Minh® branded products.

You are also responsible for teaching children about the importance of food and role that sensible eating habits play in their lives now and in the future. Since you are taking on this awesome responsibility, your partners in the food service industry are happy to offer more rewards then just a smiling face!

SNA Rewards are available in increments of $50. The Schwan’s Food Service Branded Concepts™ Rewards Program is simple. Here’s how it works:

Many food service vendors are offering rewards programs that will help you to learn more about your profession, allow you the opportunity to network and share ideas with your fellow foodies, or even run your kitchen more efficiently.

By purchasing these Schwan’s products, participants can earn points to purchase everything from back of house equipment to SNA Memberships. These valuable SNA Rewards can be used towards conference registrations, meetings, membership dues, books, and more!

1. To Start: K‐12 school operators may register for the program online at: http://www.schwansfoodservice.com/SBC/registration. cfm. Once your registration is approved and the account is created, you will receive an email with your login information. Your email address will be your user-

name. As a thank you, Schwan’s Food Service will kick‐start your branded concept program account with a 500‐point starting bonus!

These points do not need to be repaid.

2. Buy Products: Purchase qualifying Big Daddy’s® and Minh® branded products. Submit your purchases via claims through the website to earn your points. Point values are listed by product code on the website.

3. Order Merchandise: Redeem points for branded merchandise and equipment. A complete shopping cart experience is available on the website for you to shop, select and order rewards, and purchasing them with the points you’ve earned!

For additional information on this rewards program, Contact Schwan’s Food Service, Inc. at 1‐866‐827‐8534, brandedconcepts@schwansfs.com or www.schwansfoodservice.com/SBC

Rewards continued on page 6....

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...rewards continued from page 5

Campbell’s Soup also offers big rewards to their loyal customers.

Campbell’s Triple Choice Rewards Promotion is designed to reward schools for purchasing the following Campbell brands: • • • • •

Pepperidge Farm baked snacks Goldfish bread Pace® Mexican sauces Campbell’s soup Prego® Italian sauces

Schools earn 1 point for each eligible case purchased between August 1, 2012 and April 30, 2013 up to a maximum of 5,000. Points can be redeemed for any of the three reward categories: • SNA Credits • Renovation Rewards • Student Power Plays For complete promotion rules and regulations please visit campbelltriplechoicerewards.com.

For more information on all of Campbell’s products and programming, along with recipes designed specifically for K-12, go to campbellfoodservice.com.

Be sure to check with your vendors, they may offer other rewards programs that will help you to advance our shared mission and/or your career.

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The Impact of Marketing As we move forward with the new school meal patterns, we have worked to ensure that our students are choosing more fruits and vegetables and whole grains with their meals. As we look around our cafeterias we may wonder what else we could do to assist children with making healthy choices. Can marketing in school cafeterias make a difference in the overall sales or the type of foods children select?

The research proves there is a definite impact. Creating menus with child friendly, creative names for entrées and sides, theme days and specials can draw interest in the cafeteria and generate sales. In addition, positioning foods in your cafeteria can help direct students’ selections. Offering samples of new recipes can also engage the student and promote sales.

Furthermore, colorful signage, communication with parents, staff and students, involvement with chefs and dietitians for nutrition education are all key marketing strategies to enhance the success of our programs. There are endless opportunities to create positive change.

Research conducted by The Cornell Center for Behavioral Economics in Child Nutrition Programs shows that simple changes can have an impact on sales, results of some studies include: • Moving and highlighting fruit increased sales of fruit by 102%.

• Placing white milk first in the lunchroom coolers resulted in an increase of 46% in white milk sales.

• Naming vegetables and displaying the new names with the foods increased selection of vegetables from 40%- 70%.

• The first entrée on the lunch line has an 11% advantage over the second entrée.

Check smarterlunchrooms.org for more ideas.

What’s Cooking?

North Penn School District in Lansdale, PA cooks up National School Lunch Week in style!

The theme for this year’s National School Lunch Week was “School Lunch - What’s Cooking?”. There is a whole lot of cooking going on in school lunch these days! The Healthy Hunger Free Kids Act of 2010 aims to ensure a healthier offering in every school lunch line across America.

What’s Cooking?....reduced calories, whole grains, more fruits and vegetables and reduced sodium. The biggest change in the lunch line is that every student who receives a reimbursable lunch must take either a fruit or vegetable. North Penn School District took our show on the road all week by presenting to our Home and School Association presidents and to our elementary students.

North Penn School District celebrated National School Lunch Week (October 15th-October 19th) by offering student’s a sample of our new vegetable and whole grain options.

The samples included Three Bean Salad and Black Bean and Corn Salad; both contribute a ¼ cup of legumes to the meal pattern. Students also sampled Roasted Corn Salsa, Uncle Ben’s WG Mediterranean Rice Salad and WG Cilantra Rice. Both rice salads were made with Uncle Ben’s Brown Rice. What was the student’s favorite? The number one choice was WG Cilantra Rice. Corn Salsa and Mediterranean Rice were the runners ups (see our recipes on next page).

presidents. Our presentation highlighted the Healthy Hunger Free kids Act of 2010, explaining the important changes and how they will help us send a healthier message to our families and students.

The presidents sampled our new recipes as well. They were impressed with the new changes and will bring this message to every school at their monthly Home and School meetings. This was a super effective way to spread a positive message to all our parents.

recipes on page 8...

National School Lunch Week is a great way to bring healthy awareness to school lunch.

Don’t forget National School Breakfast Week is March 4, 2013 through March 8, 2013. Take the opportunity to have fun with your students while promoting your program!

The students loved it! Every daring student who tried our samples received a NSLW What’s Cooking sticker and a MyPlate pencil. The promotion was designed to encourage students to try something new and they did!

Additionally, we presented to the Home and School Association

Jamie Roth, Cedar Crest College intern encouraging students to try something new!

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WG Cilantro Rice 40 (1/4 cup) Servings Long Grain Brown…................................ 10 cups Fresh Cilantro (chopped)……………… ½ cup Prepare rice according to directions. Cook rice according to directions.

Stir in ½ cup of fresh chopped cilantro.

Portion according to menu and contribution needs.

Staying in touch with SNAPa is easy.

IN TOUCH

Give these dishes a try at your school!

WG Mediterranean Rice Salad 50 (1/2 cup) Servings

There are many ways to stay in touch and up-to-date on the happenings of your association.

Uncle Ben’s Chicken Flavored Rice…... 2 (24.4 oz) boxes Cannelloni Beans…………………………….. 5 lbs.

Sweet Green Peppers (chopped) …… 2 lbs.

Parsley Flakes……………………………… 1 oz.

Prepare rice according to directions. Stir rice well and fluff with a fork.

Toss beans, peppers, and parsley into the rice. Refrigerate and then portion into ½ cup servings. Contributes to one ½ cup whole grain.

Check out the website regularly as we will update on a regular basis. At our website, you can access all kinds of forms that you may need such as the speakers reimbursement form or the request for continuing education credits, among others.

Corn Salsa 16 (1/4 cup) Servings Sweet Canned or Frozen corn……………………………….4 cups Onions, raw chopped……………………………..1/2 cup Peppers, jalapeño, raw, chopped…………….. 1 each (1 tablespoon) Fresh Cilantro, chopped…………………………….1/3 cup Lime Juice……………………………….……….. … 4 tablespoon Salt……………………………………………..………. ½ teaspoon Pepper, black or white ground..........................1/4 teaspoon Roast corn on a sheet pan at 350 degrees for 10 minutes. Mix with remaining ingredients, refrigerate for several hours to blend flavors.

Contributes to one 1/4 cup “other” vegetable

There is also tons of information about educational opportunities and meetings that may be of interest to you. In the coming months, we plan to update our website to include recipes and other articles of interest to those in the food service industry.

Visit our site soon at www.snapa.org.

You can also keep in touch with us through email at: membershipservices@snapa.org.

Please take note that our address has changed as of August 1, 2012.

Our new mailing address is: SNAPa P.O. Box 187 Duncannon, PA 17020 Our new phone number is 717- 834-7171. Our new fax number is 717-834-7038. Our toll-free number has remained the same at 800-929-7737.

8 SNAPa Update

SNAPa Stories SNAPa Attends PSBA Conference

SNAPa Hires an Executive Director

SNAPa recently made an appearance at the PSBA Conference this year in order to get the word out about supporting, aiding, and promoting self-op school food service businesses. Many attendees expressed their frustration with the new school food regulations, however SNAPa encouraged others to see this change as an opportunity to educate their students about new foods in the cafeteria.

As you may already know, SNAPa has hired an executive director to manage and coordinate all aspects of SNAPa business. Lynn Bubb, M.S. started with SNAPa on August 1, 2012.

There is much for Lynn to learn about our association and we look forward to her introducing new ideas and visions on how SNAPa can grow. If you have any questions or would like to reach out to Lynn, you can reach her at the membershipservices@snapa.org email address.

To learn more about Lynn, look for a message from our new director on page 16.

Save the Date... for these exciting SNAPa functions SNAPa’s Food Service Director’s Retreat Radisson Penn Harris in Camp Hill, PA March 24-25, 2013

SNAPa’s World Series of Nutrition 2013 SNAPa Conference August 4–6, 2013 Seven Springs, PA Watch the SNAPa website for more information coming soon!

Chef Bill (Left) and Greg Hummel (Right) at the PSBA Conference on October 18, 2012.

The Platinum Fork Competition The 2012 SNAPa Conference in Hershey this year, was the scene of a great food competition. Our thanks go out to all our great competitors and our esteemed panel of judges: Curtistine Walker, Nancy Derr, Carol Gilbert, Julia Falgione and Rachel Falgione.

During the competition, four teams of foodies were asked to prepare a balanced lunch tray using the new regulations. Each meal presented fell

within the new guidelines for calorie intake and nutritional value.

All of our teams were successful in putting together delicious and good-looking dishes that any student would be happy to have on their tray, but of course, there can only be one winner in the Platinum Fork Competition.

That winner was Chef Ciaran Duffy from Schwan’s Food Service.

Congrats, Chef Duffy. Join us at the 2nd Annual Platinum Fork Competition at the 2013 SNAPa Conference in Seven Springs, PA next August.

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10 SNAPa Update

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Get Your Business Noticed Please take note that with the introduction of the new magazine format, we have 3 premiere advertising spaces in our magazine.

If you are interested in showcasing your business in full color in a full page format, please contact Lynn Bubb at 1-800-929-7737 for rates and availability.

12 SNAPa Update

Education is Key in the Cafeteria!

Cierra Neiswender -Penn State Dietetic Intern

This past week, The Derry Township School District students swarmed into the cafeteria to gobble down a wide variety of free samples! At this district, the Sample Day initiative is not meant to boost the food service business or revenue, but rather educate children about new foods and flavors. The hope is that students will be excited about tasting different dishes and carry that curiosity into the cafeteria and throughout life.

To spur interest, an energetic Chef Bill greeted the elementary students with some of his delicious fall recipes, including apple crisp, roasted butternut squash, and sweet potato mash.

Students were ecstatic to see Chef Bill and eager to hear him speak about the dishes he prepared. The children were informed about important nutrients found in sweet potatoes, squash, and apples. Chef Bill also encouraged students to eat orange/red fruits and vegetables more often, because they help to prevent illness and muscle cramping.

Most students favored the apple crisp and sweet potato mash, with a few smitten for roasted butternut squash. A few children were hesitant to try these new flavors, but with a little encouragement from parents, food service staff, and peers, some of these students were courageous enough to taste the unknown.

Meanwhile, at the middle and high school, students jumped for joy as they were invited to try a variety of legume dishes. It is important for students to try these new vegetarian sources of protein as USDA lunch regulations mandate schools offer more beans and peas. The NYC falafel made a huge impression on the students, as most of them had never tasted or seen a falafel. This chickpea nugget was either smothered in hot tomato sauce and melted cheese (similar to chicken parmesan) or served on a bed of chilled spring mix, drizzled with ranch dressing. Students were also able to try a sweet Latin black bean dip and salsa refried bean dip with tortilla chips.

Most middle school students who tried the NYC falafel favored the salad, while the high school students seemed to like both falafel dishes. And almost everyone begged for more salsa refried bean dip!

This school also has a great relationship with its’ community, as several PTO moms lent a hand to serve the students. In return, these moms received smiles and kind words of thanks from the children. School food service directors should recognize the cafeteria as a place for nutrition and food education, to best fill their student’s minds and bellies.

For recipes and more information, please visit: http://www.hershey.k12.pa.us/Page/3844.

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Front Line News!

We asked...they answered.

What is your reaction to the New Federal Nutrition Standards for School Meals?

“It’s the responsibility of the parent [to teach their children healthy eating] and the government should stay out of it.” “They should bring gym class back to school.”

Debbie Vidakovich, Greater Latrobe School District

“Since incorporating spices into the vegetables, we have more students willing to try them. The students enjoy the smell of the vegetables.”

Tammy Boyd, Kiski Area School District

“It has positive and negative sides.

The negative is the wheat products are dryer, portions are smaller and having students take fruits and vegetables increases waste. The positive is the students are eating healthier and they get to try new foods that they might not get the chance to try at home.”

Melinda Lewandowski, Southmoreland School District

“It’s been challenging but if we remain positive, the students will be positive.”

“It’s always been a government program with nutritional guidelines. But the Food Guide Pyramid has changed, Now so do we.”

Joann Brugnoli and Connie Bradley, Norwin School District

“I feel that the changes have both good and bad qualities. I like the different choices the kids get for their fruit and vegetable categories, I think getting them to try something they may never have been exposed to is good...Variety is the spice of life.

However, I do not agree with the new limited protein. Protein keeps your belly full longer than the carbs from fruits and veggies, and we have students that receive free or reduced meal that can’t afford to” pack a snack” as they say parents should do.

Also, to some of these kids the only food they get all day is the meals they eat at school, so doesn’t it make more sense to keep their bellies full longer with more protein? I also have issues with the whole grains, we learned from Judy Dodd at the Seven Springs conference that whole grains contain more fat and calories than their non whole grain counterparts, so is teaching our kids to eat more fat and calories a good thing?”

Carol Carter, Norwin School District

Denise Tarr, Derry Area School District

14 SNAPa Update

Fresh Ideas

Recipe ideas to help keep your menu FRESH!

Atzec Beans - Seasoned Pinto Beans Here’s a fresh idea on how to prepare beans. Your students will enjoy a new twist on an everyday staple.

Ingredients Measurements Directions Oil, olive, salad or cooking

0.50 CUP

Onions, raw

1 CUP CHOPPED

Garlic, raw Peppers, sweet, green, raw

0.25 CUP 1 CUP CHOPPED

Beans, pinto, mature seeds, cooked, boiled, without salt Spices, Pepper black, restaurant, 6/18 oz; as purchased

25 CUP

Soup base, chicken, low sodium,

2 OZ

Water, tap, municipal

1 QUART

Southwest Seasonings

1 OZ

Nutrition Number of servings - 50 Nutrients per Serving Calories - 154.726 Protein (gm) - 8.043 Carb (gm) - 23.478 Total Fat (gm) - 2.822 Sat Fat (gm) - 0.433

1. Saute’ in oil until onions are transparent

2. Drain and rinse beans add to cooked vegetables

1 TSP

3. Add to vegetable and bean mixture. Simmer for 15 minutes. Pan up and hold until service time at 135° or above

Serving size - .5 cup

Grams per serving - 115.22

Trans Fat - 0 Chol(mg) - 0.212 Vit A (IU) - 11.775 Vit C (mg) - 3.540 Sugars (gm) - 0 (data is missing or n/a)

Iron - 1.828 Calc (mg) - 43.478 Sodium (mg) - 786.627 Fiber (gm) - 7.814

Meal Component : Beans/Peas - 0.5

Have a recipe that you would like to share? Email to lbsnapa@ptd.net.

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Hello All,

Salutations

A message from SNAPa’s Executive Director

Let me begin my tenure by saying, I am so thrilled to be a part of your association. I appreciate the hard work that you all do on a daily basis. You work in the background, but are such an intricate part of a child’s education. Without your knowledge and dedication, kids would not be equipped to overcome the many challenges they face each day. I have witnessed the fact, that if a kid is hungry, their mind cannot focus on learning.

Focusing is key in my own life right now, as I face the challenges of learning about your organization. It is important for me to learn about SNAPa’s past so that I can plan for the future. So far, I have learned what a strong association SNAPa is. The members that I have had the pleasure of meeting are quite helpful and friendly. I am amazed by how you all share your ideas with one another. I look forward to getting to know more members and our business and industry partners as well. Our membership is our future.

I come to SNAPa with a long career in the communications and marketing field. In addition to a degree in communications, I took the long road back to school and finished my master’s degree in 2008 in Organizational Development and Leadership. In my past lives, I have worked in several industries, including education, banking, and transportation for several non profit organizations. I hope to use my experience and education to grow our organization and help guide us into a future of successes.

16 SNAPa Update

Lynn L. Bubb

Chapter News

Tri-County Chapter Tri-County recently held a spring dinner at Bonanza in New Columbia.

The entertainment was Shawn Moore, a vocalist from Milton.

Elections were held at the meeting.

Our new President will be Sharon Adami, Vice President – Peg Barner, Secretary – Deb Krout, and Treasurer – Paula Brown.

A summer workshop was held at the Milton High School on August 16, 2012. We were thrilled to have over 100 registrants for the program from all over the Tri-County area. Food was provided by Feesers and various brokers. Our program was titled “Fresh Produce Food Handling…are you Safe or Foolish” and was presented by Feesers.

We also were happy to welcome Carmen Terry, who presented, “Health and Wellness for Working Gals” and “Nutrition Standards, They are a Changing!!!”.

We had a volunteer from the American Red Cross enlighten our members with training on CPR and give us information on what to do for someone who is choking. The day was ended with Jumpin’ Jill getting us all up and moving. It was an informative and exciting day.

On September. 11, 2012, we held a Chapter meeting at the Mifflinburg High School. We had 60 chapter members in attendance. Our dinner was provided by Mrs. T’s Pierogies, and it was delicious! Jen Riegle and Georgine Miley presented “The Life Cycle of a New Product”. The two took us down the “road” of what it takes to roll out a new product: The financial impact and time tables for industry to develop a new product or to make changes to an existing product.

It was interesting to hear about their role. We enjoyed a Chinese Auction, 50-50, and a basket raffle. We’ll recap our next meeting at Warrior Run School District on October 23, 2012 in the next issue of our new magazine.

Clear-Cen Chapter The Clear-Cen Chapter held its first meeting of the year at Mt. Nittany Middle School, State College Area School District, on October 15.

There were 40 people from State College, Clearfield, Bellfonte, Philipsburg-Osceola, and Bald Eagle School Districts in attendance.

US Foodservice coordinated a delicious dinner and Galliker’s Dairy provided ice cream for dessert.

Heather Harpster of Mt. Nittany Medical Center spoke about diabetes prevention. A prize auction, 50/50 raffle, and SNA membership raffle completed an enjoyable evening.

2011/12 Chapter Challenge Winners Congrats to last year’s Chapter Challenge winners. The following chapters met and/or exceeded last year’s chapter Challenge.

Central-Upper Bucks - Gold Award Eastern - Bronze Award Mercer County - Bronze Award White Rose - Bronze Award

Chapter 13 members brush up on their CPR skills.

Also part of the Chapter Challenge, is the goal of maintaining and growing your membership. Two Chapters, Gnaden Hueten, Chapter 35, and Bradford,Chapter 36, almost doubled their membership from August 2011 and December 2011.

Way to Go! ....winners continued on page 18

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...continued from page 17

Challenge your chapter this year

The following Chapters also met this goal with vengeance.

SNAPa Chapters are the core of our state association. We encourage all members to become passionate about their chapter by participating in the 2012-2013 Chapter Challenge. There are five chapter challenges listed that are designed to link the goals of the chapters to the goals of SNAPa. Submit documentation to show completion to SNAPa by June 15, 2013. Plan to attend SNAPa’s 2013 Annual Conference at Seven Springs Mountain Resort to receive your Chapter Challenge Award.

Chapter 4 - Butler Chapter 7 - Central /Upper Bucks Chapter 18 - Mercer Chapter 21 - Susquehanna Chapter 27 - White Rose Chapter 28 - Wyoming Valley Chapter 32 - Cumberland Valley Chapter 5 - Cambria Chapter 6 - Capital Chapter 9 - Chester Chapter 12 - Eastern Chapter 15 - Schuylkill Chapter 19 - Red Rose Chapter 20 - Somerset Chapter 29 - Wyanna Chapter 39 - Appalachian Mtns.

Congratulations to all!

Challenge # 1 – Conduct one chapter meeting where leadership and keys to excellence are featured. Promote the SNS credentialing exam and all school nutrition training.

Challenge # 2 – Promote the benefit of school nutrition within your own community. (individual school or district) Challenge # 3 – SNAPa members will meet local, state, or federal representatives and/or senator and document the outcome of the contact with pictures, letters and/or e-mails to your regional representative.

Challenge # 4 – Invite industry partners and allied groups to be part of a chapter meeting. Promote both SNAPa and SNA. Challenge # 5 – Increase the chapter membership by 10%.

Gold Chapter – Complete all 5 challenges - $200.00 Silver Chapter – Complete 4 challenges - $125.00 Bronze Chapter – Complete 3 challenges - $100.00

Are You Ready to Meet New USDA Guidelines?

You are if you’ve added our line of 1.5 M/MA beef patties to your lunch menu. We now have 10 new 1.5 M/MA beef patties that are just the right size for your lunch entrée.

For samples of this NEW AdvancePierre product, contact us at APFK12samples@advancepierre.com www.APFk12.com • 1.888.890.6836

18 SNAPa Update

Flamebroiled Beef Pattie 1.5 M/MA

SNAPa Members Make the Front Page If you glanced at a newspaper anytime during the first few weeks of school, you would have noticed a lot of talk about the new regulations of the Healthy, Hunger-Free Kids Act. We were thrilled to see that when reporters were looking for an expert in the field of school nutrition, they turned to SNAPa members to help answer their questions.

In the Altoona Mirror, our own Betsy Snyder was quoted in an article about the new regs and the kid’s reactions to their new choices in the lunch line.

Although the article mentioned that many kids and parents were having issues with the new lunch menus, one school district, Hollidaysburg Area School District, was not having a major problem meeting the new regulations while satisfying the kids.

The new lunch items were less of a shock for students since they had been introduced to new food choices gradually before the law took effect at the beginning of the school year.

The Harrisburg Patriot News also featured an article about the new lunch regs. Their reporters reached out to SNAPa members, Kelly Renard of the Carlisle School District, Dave Lloyd of the Harrisburg School District, and Greg Hummel of Derry Township School District. The three had plenty to say in an article about how the new menu items were being received by the students. Luckily, it seems these members did not have much resistance to the changes in their meal plans.

Legislation Corner Pamela Gallagher Public Policy and Legislative Chair School Nutrition Association of Pennsylvania

Would you believe schools opened only a short eight weeks ago? Some days it feels like eight months! Between the normal opening challenges of late notice retirements, broken bones, and making sure your schools are prepared to feed students, came the new Healthy Hunger Free Kids Act meal patterns.

Food Services Directors spent a great deal of time this summer fine tuning their knowledge of the meal patterns and learning how these patterns will be verified by the state. It’s been difficult, but we all know the obesity epidemic is real and there’s no better place to start making changes than in our schools.

So, what’s next? According to School Nutrition (September 2012), the national election will certainly create quite a stir in Washington, starting with cutting the deficit. With this in mind, it is important we stay focused on keeping our current funding levels. It is vital that children have access to meals for good health, improved academic performance, and to better their economic capability throughout their lifetime. Contact your Senators and Congressmen to let them know the importance of your program and its funding. We must continue to educate our politicians (and their legislative aides) about our programs and the value to our families. Invite them to breakfast or lunch and take this time to discuss the value of your program. Be sure to cover the operational, administrative and economic challenges of school meal programs.

This will also help you meet Challenge #3 in the Chapter Challenge!

As we move into 2013, the School Nutrition Association of Pennsylvania will be developing an Issue Paper for our state legislators. We intend to meet with our state legislators to discuss the PA School Food Reform Bill, and other state legislation that may affect our programs. While it will be a challenging school year, it will be exciting and rewarding to implement change that will bring a positive outcome to our program.

Thank you to those members who took the time to talk to these reporters. It is important that we get the word out about the new regulations and what they mean for the kids and their health.

Fall 2012

19

20 SNAPa Update

SNAPa Awards and Scholarships

Tricia Wood, MSLBE, BS, DTR, SNS Phone: 724-693-3019 wood@southfayette.org

Fax: 724-693-8832

Let this be the year!

Please consider nominating an outstanding member!

The SNAPa award program is a great opportunity to recognize our outstanding SNAPa members who go “above and beyond” by contributing excellence within the school foodservice and nutrition programs. It’s important for our members to nominate Directors, Managers, Employees, Nutrition Education teachers, and students who deserve such recognition.

It is our privilege to honor those who have displayed an extraordinary commitment to a successful food and nutrition program, thus complementing SNAPa’s mission “to positively impact the wellness of children through healthy school meals and high quality child nutrition programs.”

SNAPA Scholarships and Awards Regional Scholarship – PA

The Regional Awards are presented to those who have an interest in continuing education to better serve the needs of their Child Nutrition Programs. They display excellence in teamwork with staff, teachers, administrators, students and the community.

Nutrition Education Teacher Award

Deadline April 20, 2013 (new later date)

This award is intended for a teacher who displays on-going innovative methods in the promotion of nutrition education to emphasize the lunch program as part of the education process.

April 20, 2013

E.J. Schindel Scholarship - $500 graduating high school senior

February 17, 2013

Employee of the Year Award “Heart of the Program”

February 17, 2013

Manager of the Year Award - Louise Sublette

February 17, 2013

The purpose is to provide a scholarship for a graduating senior who intends to pursue a career in a food service related field.

This award is designed to recognize the valuable program contribution of school nutrition employees who work in the daily operations of preparing and serving appetizing meals to children. SNA Certification required for national submission.

The Louise Sublette Award of Excellence is considered the highest honor a school nutrition manager can earn. It is a person who has taken a special idea, developed it into a goal and used that goal to help the school’s nutrition program grow. SNA Certification required for national submission.

Food Service Director of the Year Award

This award recognizes the outstanding contributions of a school nutrition director who manage effective programs that provide healthful, appetizing and nutritious meals to students. A director may be nominated if he or she meets the following criteria: Director of school nutrition for at least ten years Member of SNA and their state association for the past five years, Served in at least one position on the state or national executive board or on an SNA national committee or state committee Involved in their community by sharing their foodservice and nutrition knowledge and expertise SNA Certification is required; School Nutrition Specialist (SNS) is preferred.

February 17, 2013

Winners receive complementary registration and lodging to SNAPa’s Annual Conference!

Awards and Scholarship information is available at www.snapa.org/membership/awards and www.schoolnutrition.org

Contributions to the SNAPA Scholarship Fund are greatly appreciated.

Please make checks payable to the “SNAPA Scholarship Fund” and mail to: Tricia Wood, Director of Food & Nutritional Services - South Fayette Township High School District - 3640 Old Oakdale Road McDonald, PA 15057 Attn: SNAPa Awards and Scholarships

National Recognition SNA Certification

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SNS Credential Program

Do it for you!

Do it for your community!

Do it for your students!

Become recognized as a leader in the child nutrition industry!     

Increase your knowledge and skills of food safety and nutrition to create a healthy school environment.

Enhance your professional image with parents, children & school administrators.

Stay current on issues concerning school nutrition initiatives.

Demonstrate commitment to your profession.

Provide a career ladder you can use to advance in the field from assistant, to cook, to manager, to director.

SNA established the School Nutrition Specialist (SNS) Credentialing Program in 1997 to enhance the professional image of school nutrition professions, elevate professional standards and enhance individual performance. The SNS Credential is a mark of “excellence and achievement” that reflects what it takes to manage school nutrition programs in today’s challenging, changing and diverse climate. The SNS Credentialing Exam evaluates candidates’ knowledge and skills required to perform specific job activities related to managing or directing school nutrition programs.

SNA Certification requires Nutrition Education and Sanitation Course With optional levels of certification

Display this label “Proudly” Becoming a School Nutrition Specialist requires 60 college Credits/Associates Degree or a Bachelors Degree