Happenings-Spring 2013

Happenings News & Features from School Nutrition Association of Pennsylvania

SNAPa

Hot Legislative Issues Your Role in Marketing School Nutrition

Spring 2013

World Series Nutrition

The

of

Conference at a glance

August 5 - 7, 2013 Seven Springs Mountain Resort, Seven Springs, PA Monday, August 5, 2012 7:30 a.m. – 11:00 a.m.

Precon with Chef Bill 11:00 a.m. – 12:30 p.m.

TLC with Lunch (by invitation only) 12:30 p.m. – 4:30 p.m.

General Session Welcome

Keynote Speaker: Bart Christian

Installation of Officers

Nutrition Break

PA Department of Education Update with Vonda Cooke

5:30 p.m.

Vendor/Member Reception 6:30 p.m. – 8:30 p.m.

Seafood Buffet Awards

Act 1 – Kids Performance - “Take me out to the Ballgame” 9:00 p.m.

Matterhorn Social with DJ Tuesday, August 6, 2013 8:00 a.m.

Lead off Hitter – Jill Jayne, Rock Star Nutritionist 9:45 a.m. – 10:00 a.m.

Nutrition Break 10:00 a.m. – 11:15 a.m.

Our Master Chef’s Grand Slam Implementation of the New Regulations 11:15 a.m. – 2:00 p.m.

Baseball’s Hall of Fame Exhibits 2:00 p.m. – 4:00 p.m.

Jill Jayne – No Time to Play Solo: Directors and Staff need to Rock Together 4:00 p.m. – 5:00 p.m.

Platinum Fork Ballpark Snacks 6:30 p.m.

Little Italy Buffet 8:00 p.m.

Game Tournament (Bowling, Mini Golf & Skee Ball)

DJ and Games Wednesday, August 7, 2013 7:30 a.m. – 8:30 a.m.

8:30 a.m. – 10:00 a.m.

10:30 a.m. – 2:00 p.m.

Group Breakfast All Star Team provides the Winning Game Plan Board of Director Orientation, Meeting & Lunch

See Back Cover for Registration. Also check out www.snapa.org for on-line registration

what’s cookin’

SNAPa Update

in this issue

Table of Contents

President’s Message.............................................................................................3 SNAPa Office Takes on State Only Membership.....................................................5 School Nutrition Foundation Application Open...................................................5 HHFSA New Meal Pattern: Marketing...................................................................7 Salutations..................................................................................................7 Nutrition Education...............................................................................................9 SNAPa Heads to Washington...............................................................................10 Legislation Corner................................................................................................11 Competitive Foods Regs: Not Troublesome?........................................................13 B & I Partner Spotlight..........................................................................................15 Campbell’s Offers Rewards and More.................................................................15 Chapter News.....................................................................................................17 Advertising Index Advance Pierre....................................................................................................BC Barilla Pasta...........................................................................................................6 Bridgford Foods.....................................................................................................2 Carol Gilbert Consulting Services......................................................................16 Conagra Foods......................................................................................................2 Concept Foods....................................................................................................BC Domino’s...................................................................................................12 Food Safety Solutions..........................................................................................20 Georgia Pacific....................................................................................................16 Heartland School Solutions....................................................................................8 Highliner Foods......................................................................................................8 Hobart.................................................................................................14 Horizon Software...................................................................................................4 J & J Snack Foods................................................................................................6 Jennie- O................................................................................................................4 JTM Food Group..................................................................................................19 JM Smucker...........................................................................................................8 Key Impact...........................................................................................................18 Mid Atlantic Diary Association............................................................................12 Nardone Brothers Baking Company....................................................................14 National Food Group.........................................................................................18 Pepsico...............................................................................................................12 Primeroedge..........................................................................................12 Slush Puppie Distributors...................................................................................14 Sunbutter.............................................................................................19 Super Bakery........................................................................................................20 The 2 Market Group............................................................................................19 Upstate Farms.......................................................................................................2

Spring 2013 Published by the School Nutrition Association of Pennsylvania President: Susan Meadows President -Elect: Valerie Nartowicz Vice President: Lori McCoy Secretary/Treasurer: Todd Holmes 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

Spring 2013

1

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President’s Message Hi SNAPa Members, The driving force of our association is the kids of our commonwealth. The reason for our association is to network, grow and educate ourselves and in turn our programs for the students each of us serve daily. In order to keep our association viable and useful, we must have a strong foundation with our membership. Our programs are organic and everchanging. At times it seems it is evolving overnight and we are tasked with keeping current.

Our programs in our districts must keep up with today’s trends as well as the regulations that govern our programs. In order for our association to properly offer you the tools that you need to keep up with the trends, regulations and financial restraints, we need an active and growing membership.

The reasons for bringing new faces into SNAPa are twofold. First, we need members in order to keep our association moving forward and to just operate. Secondly, we help new members as much as they help us. Have you ever gone to a meeting or conference and networked with someone brand new? After sitting and answering their questions and batting ideas back and forth, did you walk away feeling refreshed, inspired and renewed? Membership is not just one person’s responsibility. It’s important that we all make a conscious effort to grow this association. We need growth on all levels including our staff and line workers, our managers and supervisors, ourselves as directors and administrators and with our business and industry partners. We also need to grow in leadership. All of us have been gifted with strengths that we bring to any organization that we join. Please search yourself or your network of peers and consider leadership within the association. Leadership has benefits that far surpass your years of service.

A perfect opportunity to introduce a new colleague to our association is by attending our annual summer SNAPa conference. The conference is August 5-7 at the Seven Springs Mountain Resort. Our theme is The World Series of Nutrition where Team SNAPa is hoping to hit one out of the park! This year the conference committee has worked diligently to bring everyone together to face our challenges as one team. We are keeping the individual district “teams” together for education, fun and growth. We have an outstanding panel of experts coming in to coach us including Jill Jayne, Chef Bill, Chef Jimmy and Bart Christianson along with representatives from PDE and PDA. Please plan to attend the conference for yourself and your hometown district team, but also reach out to new faces and directors and invite them to join our SNAPa team.

Best Wishes, Susan Meadows SNAPa President

Spring 2013

3

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4 SNAPa Happenings

SNAPa Office takes on ‘State Only’ Memberships

ANC First Timer Scholarship

As of March 1, 2013, SNAPa began processing our ‘State Only’ membership applications through our own state office.

Previously, all membership processing was done through the SNA office in Baltimore.

With the processing of the ‘state only’ members now being done in-house, our state office will have a better handle on membership management. In the past our office has had some trouble keeping track of all non-SNA members accurately, mainly because the process was not clear on how to track these members.

Our ‘state only’ members have not received membership cards in the past few years and lately, have not received their renewal notices as well.

These glitches in membership will be remedied by placing this process within our state office.

Membership applications can be downloaded from our web site at www.snapa.org. Once the application for a new member or for renewal of membership is filled out, please attach your check or include your credit card numbers and return to the state office at: SNAPa PO Box 187 Duncannon, PA 17020 Your application will be processed promptly and a membership card will be issued to you.

Food Service Employees/Retired or Students can join SNAPa as a ‘state only’ member for the low cost of $8.75 per year.

School Nutrition Foundation applications for 2013-14 now open

Coming to ANC for the first time and a member from the employee or manager category?

Food Service Manager/Cook Managers can join SNAPa as a ‘state only’ member for the low cost of $10.75 per year If you wish to become a member at the national level as well as a SNAPa member, please log on to www. schoolnutrition.org to download your combined application there.

ALL COMBINED APPLICATIONS MUST CONTINUE TO BE SENT TO SNA. The state office cannot process a combined application or break up checks for fees that are for members who are joining both SNA and SNAPa. Follow the instructions on the application at the SNA web site for processing. The costs of the combined membership is $36.75 for active or retired FS Employees and Students and $40.75 for those employed by a school food service authority as a Manager/Cook Manager of a single building.

The ANC First Timer Scholarship may be for you.

You must be nominated by your district director and your district director must be attending ANC as well.

Awards are made on a first come, first served basis.

Funding for the ANC First Timer Scholarship is made possible by Winston Industries. The application deadline for the 2012-13 academic year is: May 10, 2013.

For more information and to learn how to apply please visit www. schoolnutrition.org/ scholarships.

Persons employed by a school food service authority working at the level of District Director/Supervisor/ Specialist of a school district or school unit are required to join both SNAPa and the national arm of the School Nutrition Association (SNA) for the combined annual dues of $126.00.

Educators may also join SNAPa and SNA for the annual dues of $126.00.

This application is available on the SNA website at www.schoolnutrition. org.

Spring 2013

5

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6 SNAPa Happenings

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HHFSA New Meal Patterns, Your Role in Marketing School Nutrition

By Carol H. Gilbert, SNS, President Carol H. Gilbert Consulting

The Healthy, Hunger-Free Kids Act of 2010 hit everyone square in the nose this summer. Everyone has been working diligently to address the new meal plan over the past months. You are rejoicing with students, parents, and staff who have embraced the changes, and diplomatically addressing those who have not. The key component of the meal pattern changes is they are here to stay!

So what is your role in this process? It is important to understand that change is an inevitable part of life and as we know a critical part of business. In essence change is the one constant in the world. Some of you will remember changes in the school meal programs over the years. These changes included eliminating a tablespoon of butter from every meal and the start of Offer vs. Serve in the 1980s. There was the addition of breakfast and after school programs. The 1990s brought new meal pattern requirements to meet calories, fat, saturated fat, and nutrients. Then in the early 2000s we added wellness policies and food safety procedures. Finally, we have the meal pattern changes of 2010. The one constant of these changes, we weathered through them together, we were successful, and our students reaped the benefits.

As you continue to work with the new meal pattern guidelines we face two key challenges. The first is to grow in the understanding of meal pattern guidelines and find product acceptable for use and accepted by students. Industry is working as quickly as possible to develop products that are student friendly and which meet the meal pattern requirements. However, this development takes time. When you are working with industry clearly state your needs, be ready to answer their questions with facts, and be patient. It takes months to reformulate product. Your industry partners were only made aware of menu requirements when you were and are working quickly to reformulate products acceptable in the school lunch program.

The second concept is to stay positive. I realize when you are hearing negatives in the press, when students and faculty are blaming you for the changes that it is hard to maintain your customer friendly smile. But this is the time for you to stand your ground, to share your positive attitude, to sparkle and shine when interacting with everyone around you. You are the face of today’s school food service program share your positive attitude and enthusiasm for school feeding with your co-workers, with students and faculty, and with parents. Here are a few tips to maintain positive changes: • Believe in you! Focus on your inner strengths to stay positive.

• Stop complaining, the more you focus on the negative, the more likely the negative will become the norm.

• Use creative thinking! Brainstorm with your co-workers to meet the new meal regulations and build positive interaction with your customers.

• Stay inspired! Share your successes with others, work through problems with your team, and focus on the goal- Healthy, Hunger-Free Children!!

Salutations A message from SNAPa’s Executive Director As the year continues, I am getting to know more and more about our association, our members, and the work that we do as an association as well as the work that you do as food service professionals. I feel that there is still much to learn, but I think that I have come a long way since beginning with SNAPa last summer. I want to take this opportunity to thank all of you who have helped me get acquainted with the industry and the organization’s goals, objectives, and procedures. It has been a time of great learning and professional growth.

Speaking of professional growth, it has become clear to me that this is one of the greatest benefits that we can offer to our members. In the future, we hope to make professional growth and training/learning experiences an even clearer focus of SNAPa. We are currently exploring ways in which we can bring learning to you on-line without you having to leave your office and the important work that you are responsible for there.

Membership is another aspect of SNAPa that I hope will continue to grow over the next few months.

It is important that food service professionals know that there is organization out there that aims to advance their careers and their professional standing. Your local chapter meetings are a great place to network with others who share your vocation, including the challenges and rewards involved. Please let your colleagues know about SNAPa and the benefits of becoming a member.

You will see an article included in this issue of Happenings that will explain the new process of joining SNAPa and or SNA. Spring 2013

7

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Nutrition Education Chef helps East Stroudsburg students eat right By SUSAN JORSTAD (reprinted by permission from the Pocono Record.)

When locally acclaimed metro chef Dan Rothman introduced the movement of “Slow Foods” to East Stroudsburg schools in 2010, he had a vision of local chefs adopting schools within the district and working directly with students. This school year, Rothman again visited East Stroudsburg Elementary and J.M. Hill, for his first demonstration at Bushkill Elementary.

“Our goal this year was to make sure fourth- and fifth-graders in each of the elementary schools has had the opportunity to see Chef Dan,” said Paul Schmid, director of food services for East Stroudsburg Area School District.

Chefs Move to Schools, a federally funded program under first lady Michelle Obama’s “Let’s Move!” initiative, and Eat Right America, an independent endeavor, are propelling the local effort to instill more healthful eating habits in students. The idea is to provide a forum for chefs and schools to partner with local farms with the mission of collaboratively educating kids about food and healthful eating.

Three Monroe County farms — Gould’s Market in Brodheadsville, Klingel’s Farm (A&J Vegetables) in Snydersville and Reish’s Farm in Stroudsburg — have teamed with the district to get more fresh produce on the school menu during harvest times.

“We got some fresh tomatoes, broccoli, green beans — whatever they could get us, they would, and they were glad to participate with us as a school district,” Schmid said.

Two weeks ago, a late crop of 200 pounds of potatoes were being prepared for the next day’s menu in schools

throughout the district.

“We’re gonna cut them, season them and bake them in the oven for Friday’s ‘Chef’s Choice Potatoes,’” said Freda Bogart, cook at Bushkill Elementary.

Olive oils are used in lieu of less healthful oils to make the roasted potatoes.

Wide reach With 52 percent of students receiving free or reduced lunches, and at least another 10 percent that buy lunch daily, the endeavor is reaching the majority of students and families district wide, or about 4,600 of 7,400 students. As the chairman of Slow Food Pocono Mountains, the local chapter of Slow Foods U.S.A. — Rothman sees the program as beneficial to all parties.

“It’s something that’s working well in the schools, and we’re looking to expand,” Rothman said. “There’s interest on both sides. We have a couple of farms lined up for field trips, to involve curriculum, careers, farmers markets. One of the most basic things is tying in math to the recipes.”

“Kids love it, and I think one of the most exciting things is that the yogurt parfaits, which we demoed last year, are now on the monthly lunch menus,” Rothman said. “A lot of last year’s fourth-graders, coming back as fifth-graders, are asking me for recipes.”

In planning for the demos, Rothman chooses recipes with minimal, easily accessible ingredients so that students will be able to duplicate the recipe at home.

“I also use recipes that will excite them, so it’s fun to create and get their hands in,” Rothman said. “(The recipe) should also be adaptable to other ingredients.

So if, for example, a kid doesn’t like strawberries, they can replace it with another favorite, such as mango.”

Rothman also teaches students to consider visual appeal of their food creations, leading them to think about

the colors and arrangement on the plate.

“I still use a tub of Crisco to demonstrate how much saturated fat is in a lot of unhealthy foods — that’s been very effective,” Rothman said.

“I love it,” declared fifth-grader Emily Morales, following a demo for making Fantastic Fruit Rolls at Bushkill Elementary. “The flavor and the texture, and it made me feel fancy.”

“I think it was creative and delicious, and I’ll probably try making it at home,” said Paul Ampah, also a fifth-grader at Bushkill.

Rothman applied for and received cookware and utensils from Eat Right America and Share Our Strength. Eat Right provided him with a demo kit that includes pots, pans, cutting board, knives and an induction burner.

“The induction burner lets older kids — middle and high school — prepare healthy snacks on their own without (adult) supervision, without even a sharp knife,” Rothman said. “It’s an electric, flameless burner that heats food by moving the molecules. What’s fantastic about it is you can take the pot of boiling water off the burner and put your hand on it; it won’t burn you.”

Calling all chefs Schmid visits classes at the middle and high schools to give instruction on food testing, sanitation and safety, and careers in food service. Although several other local chefs have made cameo appearances, so far Rothman is the only one taking an active role in the program.

“We’re closer to getting more chefs,” he said. “We have semi-verbal commitments. Hopefully, with some Slow Food volunteers, we’ll be able to do a lot more.”

Any chef who would like to participate is invited and encouraged to contact Paul Schmid at 570-424-8500, ext. 1420.

Spring 2013

9

SNAPa Heads to Washington

to Address Hot Legislative Issues

In early March, a group of representatives from SNAPa descended on Washington to make our voices heard. They were attending the Legislative Action Conference presented

by SNA. SNAPa was thrilled to have so many members come out and make themselves heard to the lawmakers that spend their days pondering legislative bills that will effect our very livelihoods and the future of child nutrition and the quality of school nutrition programs, the very core of our mission.

Marshall Matz, the School Nu counsel sp trition eak Marriott C ing to conference a Association’s legal onference tt Center, ge endees at the JW Charge to tting them the Hill ready for the

tive ual Legisla n n A A N S Hill ation at ania deleg iott. Charge to the lv y s n n e P The Marr e at the JW Conferenc

Teri Gamez (Ephrata ), Megan Schaper (S tate College) Congressman, Glenn Thompson, Michelle Westerman (Columbia Borough SD ), Karen Miller (Warwi ck), Angie Ferguson (ES Foods)

olumbia Westerman (C le el h ic M ), SD arwick eadows Karen Miller (W ressman, Joe Pitts, Susan M ie Ferguson (ES Cong ) Ang Borough SD) , ez (Ephrata SD m a G ri Te , y) Valle (Cumberland Foods)

10 SNAPa Happenings

Make plans to join us next year!

atricia J Snacks), P d n a (J y e e Brisk rs. T’s) rtners; Dian ds) Jennifer Johns (M Industry Pa n ra h Hills SD sh Puppie B irector, Nort D e ic rv e SNA President Sandra S Siegrist (Slu d Ford and Senator John atkins , Foo W n e e il E Hoeven, Rd an

Legislation Corner

Legislation of our school nutrition programs has become more important than ever. As I look at past legislation, I tend to believe its intent was to truly improve our programs. For example, in the 1970’s when Offer vs. Serve was legislated, the intent was to reduce costs and control waste in school food service programs. Offer vs. Serve was a huge success on both sides of the equation. Students had greater choice and school food service directors were able to control waste and costs.

Now we’re dealing with the Healthy Hunger Free Kids Act (HHFKA)... need I say more? I’ve received a great deal of feedback from every level on this Act. For example, one of our principals is also a farmer. In his opinion, whole milk is the only true milk! He also believes Sheppard’s Pie is the best school lunch ever! I tend to disagree; Sheppard’s Pie is not the most popular lunch in our district and it certainly does not drive participation. In addition, skim and reduced fat milk is widely accepted by students. On the other hand, we have a parent advocacy group that is quite concerned about nutritional value of the foods we serve. This group is very

N.D

by Pam Gallegher, North Penn SD Chair, Legislative Committee, SNAPa

supportive of HHFKA regardless of the impact on our program. Finally, students have noticed the changes and depending on their age/grade group, can be very vocal about them.

As menu planners, we’ve noticed that participation has decreased, especially at the secondary level.

Once popular menu items are no longer well accepted by students in the reformulated version. So, how do we deal with the perceived negative changes and turn them into positive results?

The Healthy Hunger Free Kids Act is here to stay. I’m sure most of us agree fat free flavored milk and 1% milk has been widely accepted by our students (thanks to our manufacturers). Unfortunately, we still have advocacy groups fighting for unflavored milk only. This may ultimately help our bottom line, but certainly students would not be drinking as much milk, which hurts their health as well as dairy farmers.

Adding a fruit or vegetable to the student tray has forced students to at least try something new, but it comes at a cost; much higher than 6 cents!

Creative menu planning has helped

reduce cost by offering items that we know students will take either way.

For example, chicken with mashed potatoes or a cheeseburger with corn on the cob (there’s two of the five veggies needed). We’ve had some really good wins lately. USDA has lifted the restrictions on grain/protein limits through 2013-2014 school year and we’re hoping permanent legislation is passed shortly. Breakfast challenges are on the horizon so be sure to familiarize yourself with the changes.

The School Nutrition Association and the Pennsylvania Association for School Business Officials formed a statewide Regulatory Task Force to publish public comment on the new Nutrition Standards for All Foods Sold in Schools. The task force thoroughly reviewed the rule and made formal public comment on behalf of its membership. This letter can be found on the SNAPA website for your review. Remember, just as legislation is more important than ever, so is your voice! Be sure to take every opportunity to comment on upcoming legislation either through a formal Public Comment period or by speaking with your local Congress member.

USDA is listening and we can make a difference!

Spring 2013 11

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12 SNAPa Happenings

Competitive Food Regs Not Troublesome?

Allison Pohl, PSU Dietetic Intern, Derry Township School District

An article entitled, “Competitive Food Regs Not Troublesome, Directors Say” was recently published in a national trade magazine. This article has attached statements made by a few school FS directors to a rather all-encompassing title. The truth of the matter is that there are some schools, depending on their location and clientele that may not be greatly affected by the new Competitive Food Regulations but many will see drastic affects on their existing school foodservice operations.

The original Healthy, Hunger-Free Kids Act (HHFKA) released in 2010 established specific regulations for meal patterns and qualifications for reimbursable meals for school districts across America. School FS directors and employees were just getting comfortable with meeting these adjustments when they were struck with the most recent, and far more severe piece of legislation regarding school foodservice. Amendments to the HHFKA of 2010 were released on February 8, 2013 in a set of Proposed Standards.

Under these most recent standards, the mandates presented in the HHFKA of 2010 would apply to all foods sold in schools, not just those included in NSBP/NSLP. This means all snack items, a la carte entrées and sides, foods used in fund raisers, and beverages must adhere to the regulations.

The impact of these proposed standards on school foodservice operations depends heavily on the financial demographics of the school district at hand. For those schools who have a high percentage of students who qualify for free and reduced meals (50% and above), the new proposed regulations would not impact them as much as a school district that has a fairly low percentage of free and reduced students. A high free and reduced school district will most likely get enough money back from reimbursable meals to cover its operating costs, as children receiving free and reduced meals often times do not have the choice to buy their meals elsewhere. For schools with a lower free and reduced population, a large

part of their revenue comes from these “competitive” food items. In order for these types of school districts to maintain their foodservice operations they must rely on the money they make from what the students are buying, and students only buy what they like.

For many students if you take away all of the foods that they frequently purchase, (ie. a la carte items and flavored beverages) they will turn to packed lunches or outside sources, ultimately impacting the financial segment of their school cafeterias. Additionally, meeting the mandates in the proposed regulations would increase operating costs themselves, as healthy foods are typically more expensive and labor costs for enforcing the new regulations would undoubtedly increase.

With all of this said, it may seem like school foodservice directors care only about the money. After all, at the core of the new proposed regulations is the intention to improve the health and well-being of America’s youth. Are school foodservice workers not concerned about the deteriorating welfare of our children and teenagers? Do they even care about the nutritional value of foods they are serving? I found the answer to this question at a Federal Regulations Task Force Meeting where several school foodservice directors from various districts in Pennsylvania met to discuss the proposed regulations. When they were asked how they would feel about the proposed mandates if money were no object, they were unanimously in support of the legislation. The problem remains that the proposed regulations do not simply affect child nutrition, rather they give rise to several delicate topics such as employee job security, increased food and labor costs, and the student’s freedom of choice versus government control ─ all of which are troublesome for school FS directors.

Rather than limiting breakfast, lunch, and snack choices some school foodservice directors believe in educating their students about nutrition and teaching them how to make healthier choices on their own. After all, as soon as they step off school property they are bombarded

with oversized portions, fat-laden convenience items, and thousands of empty calorie sources. Students should be empowered to make their own healthy choices rather than losing their freedom of choice all together. Some of the educational experiences involve FS directors venturing into classrooms to teach the students about a variety of nutrition topics. Also, some schools take part in Sample Days where students interact with professional chefs and are encouraged to try different nutritious food items. Everything from Asian stir fry and sweet potatoes to exotic citrus fruits and fresh vegetables is offered to the students in an effort to broaden their nutritional horizons and promote healthy eating. Some schools even take place in International Nights where foodservice departments offer international cuisine to students and their families. Items such as chicken curry, Jamaican jerk salmon, and falafel appear on menus in an effort to expose children to foods that they otherwise would not have the opportunity to try.

All of these events promote child health and well-being and teach the students how to make healthier choices rather giving them no choice at all. However, nutrition education and healthy food samples do not come free. Where does all of the money come from to fund these fun, interactive, educational, and nutritious activities? You guessed it, the revenue made from the popular competitive foods sold to students. If the new proposed regulations were to be passed as they are currently stated there is a distinct possibility that nutrition education and healthy food sampling would be nothing but a past tradition for students nationwide.

The bottom line is that the new proposed regulations are in fact very troublesome for many school FS directors across America. As a multifaceted piece of legislation, the new proposed regulations impact freedom of choice, nutrition education, and job security along with school nutrition. With the health of their students at the forefront of their concerns, many FS directors will continue to struggle with these troublesome regulations as their mandatory implementation rapidly approaches.

Spring 2013

13

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14 SNAPa Happenings

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Juice is an excellent vehicle for nutrition.

Fortifying juice with vitamins increases the benefits while retaining delicious flavor.

The Nutrition Standards for the National School Lunch Program have impacted the way schools can serve juice. The juice requirement allows 100% fruit juice to be offered for one half of the weekly fruit offerings. For example, a school could serve ½ cup of fresh or canned fruit and ½ cup of 100% fruit juice on one or more days providing the total weekly offering does not exceed one half of the total fruit offerings for the five day week.

Imperial Beverage Systems makes it easy and affordable for schools to implement a healthy and compliant juice program. The Maxx School Beverage System covers breakfast, lunch, a la carte and after school programs easily and conveniently.

The wide variety of products is kid friendly. Experienced technicians work with schools to customize dispensing, install the system and provide service when required.

Imperial Beverage Systems offers free taste samplings at your school and your chapter meetings. Imperial also provides free consultation on your beverage needs. Easy, affordable and delicious 100% fruit juice is available for your schools – call Imperial Beverage Systems at 800.835.5105 or e-mail marc@ imperialbeveragesystems.com.

Campbell’s Soup offers Rewards & Much More Campbell’s Soup Company is bringing excitement back to the school lunch. Pepperidge Farm® Goldfish® bread has been putting smiles on the faces of kids everywhere. Goldfish bread boasts whole grain nutrition in two flavors -- Whole Wheat and Honey Whole Wheat -- while providing a one ounce grain meal contribution for school meals.

The Campbell’s Souped UP!TM recipe concept was recently introduced to show schools how to create delicious, affordable reimbursable meals incorporating soup and other ingredients typically on hand. The eight recipes are on-trend flavors that kids will love. Food service directors will enjoy increased menu participation, while at the same time lowering their costs

by leveraging commodity ingredients.

These recipes help meet USDA School Lunch meal pattern requirements by delivering meat/meat alternative, vegetable and, in some cases, grain meal component contributions, all at an average cost of $0.65 per serving.

• SNA Credits • Renovation Rewards • Student Power Plays

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, and V8® beverages. 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:

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

For complete promotion rules and regulations please visit campbelltriplechoicerewards.com.

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16 SNAPa Happenings

Chapter 7 Our General meeting was held February 25, 2013 at Palisades High School. We had a wonderful presentation by Carol Gilbert teaching us about “Students and Food Allergies”, which included instructions on how to read a label for different food allergies and special need students. We had a delicious meal prepared and donated by Peak Sales and Marketing, rolls donated by Morribito Bread Co. and a Fruit Basket donated by Kegel Produce. Seven School Districts were represented Southern Leigh, Saucon Valley, Palisades, Upper Bucks Vo-Tech, Pennridge, Bucks County Youth Center and Quakertown in a celebration of 75 new members!!! Our next board meeting will be on March 11th at Milford Middles School at 2:30. Our next general meeting will be the installation of our 2013-2014 officers at the Bucks County Youth Center on Monday, April 29, 2013. All Food Service workers are welcome. You do not have to be a member to attend a meeting. If you would like to be placed on our email list for the dinner notices please email Jfroehlich@ co.bucks.pa.us and in the subject line state please add to SNAPa email list.

Chapter 36 SNAPa’s Chapter 36 held its November chapter meeting on Tuesday, November 6 at the Troy Intermediate School. Several vendors presented a mini food show. The vendors showcased fresh new colorful vegetables and whole grain products.

The list of vendors included Maines, Northern Tier Greens, US Food Service, Butter Krust Baking Company and Apex Foods. All of the members brought canned foods to donate.

Over 250 lbs of food was donated to the Troy Food Bank. The Chapter also donated sixty five dollars cash to the food bank so they could purchase fresh food items for families in need.

Traci Gilliland, the Troy Area School

Chapter News District’s Business Manager welcomed the group to the district. The evening ended with door prizes and samples for everyone. Our next meeting was held on Tuesday, March 12, 2013 at the Towanda Elementary School.

There were approximately 40 people that attended.

Our guest speaker was Sandy Swick from Towanda Memorial Hospital.

Sandy spoke about Women’s Health. Our dinner was provided by Reinhart Food Service. The dessert was provided by Turk’s Dairy (Apple Dumplings w/Vanilla Ice Cream). I had several door prizes donated by various vendors to give away. The tables were very festive and decorated with Easter items and pastel colors and everyone enjoyed themselves.

The Chapter 36 SNAPa End of Year Banquet Meeting will be held on April 9, 2013 at the Canton Elementary School. The Banquet dinner is being prepared with food items donated by US Foodservice, Northern Tier Greens, Turk’s Dairy, and Reinhart Foodservice.

There will be a presentation by Matthew Watkins of Bimbo Bakeries.

Holly Caine, Behavior Specialist for BLAST IU#17, will be presenting the Human Pretzel Program. Our honored guest will be Sue Port of Sayre School District who is retiring this year with many years of service. Sue has been such a positive influence in our Chapter. Sue will be presented with a dish garden from the SNAPa Chapter members. We will miss her and wish her much joy in her retirement.

On November 6, 2013, the Pinnacle Foodservice Breakfast Grant was awarded to Philadelphia School District , Division of Foodservice.

Devon Sundberg, Amy Virus (Manager Administrative & Support Services), Chelsea Shulman and Kim Schneider (Advantage Waypoint)

Regional Workshop Region VI Learning CPR: Helping someone during a cardiac emergency Would you know what to do in a cardiac or breathing emergency? On Thursday, April 4 members of Region VI learned the skills to save a life.

Mrs. Dawna Bates, volunteer with the American Red Cross, conducted the hands-on training for CPR with AED (automated external defibrillator) as well as conscious choking. There were 28 members actively involved in the 3.5 hour class, learning the three C’s of CPR; Check your surroundings, Call for help and Care for the patient. Members practiced the CPR techniques and paired up with a partner to review conscious choking techniques. At the end of the class, members shared positive remarks about the training and feel better prepared in case of an emergency.

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Shelf-Stable Applesauce & Fruit Cups • Beef • Commodity Processing • Get Vertical™ Nutrition Bars • Opportunity Buys • Seafood • Pear Sauce • Always Available • Individually Wrapped Products • Chicken • Dry Storage Foods • Beans • Convenience Foods • Bakery • Cheese • Cereal • Desserts • Shelf-Stable Applesauce & Fruit Cups • Beef • Commodity Processing • Get Vertical™ Nutrition Bars • Opportunity Buys • Seafood • Pear Sauce • Always Available • Individually Wrapped Products • Chicken • Dry Storage Foods • Beans • Convenience Foods • Bakery • Cheese • Cereal • Desserts • Shelf-Stable Applesauce & Fruit Cups • Beef • Commodity Processing • Get Vertical™ Nutrition Bars • Opportunity Buys • Seafood • Pear Sauce • Always Available • Individually Wrapped Products • Chicken • Dry Storage Foods • Beans • Convenience Foods • Bakery • Cheese • Cereal • Desserts • Shelf-Stable Applesauce & Fruit Cups • Beef • Commodity Processing • Get Vertical™ Nutrition Bars • Opportunity Buys • Seafood • Pear Sauce • Always Available • Individually Wrapped Products • Chicken • Dry Storage Foods • Beans • Convenience Foods • Bakery • Cheese • Cereal • Desserts • Shelf-Stable Applesauce & Fruit Cups • Beef • Commodity Processing • Get Vertical™ Nutrition Bars • Opportunity Buys • Seafood • Pear Sauce • Always Available • Individually Wrapped Products •

Get Vertical™ Nutrition Bars

Dave Roman 734.446.1122 droman@nationalfoodgroup.com National East 46820 Magellan Dr. Suite A Novi MI 48377

www.nationalfoodgroup.com

18 SNAPa Happenings

Shelf-Stable Applesauce Cups

Serving Pennsylvania Schools for Over 20 years

Visit Booth 826 at the 2013 ANC for a healthy serving of food, fun and inspiration!

At JTM, we know how to make food fabulous. We start with great products designed to help you meet the requirements of the National School Lunch Program, and we bring them to life with inspirational recipes ideas and promotional support.

From our Latin-inspired Caramba Cantina products to the exotic Asian-inspired flavors of our Soaring Dragon sauces and proteins, JTM can help you take your school lunch program from ordinary to extraordinary.

Explore our products, brands and recipes at JTMFoodGroup.com/schools.

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healthier 200 Sales Avenue • Harrison, OH 45030 • 513.367.4900 • 800.626.2308 • www.JTMFoodGroup.com

Great Tasting

Peanut Free

Sunflower Seed Spread Contact Your KEY IMPACT SALES representative for more information.

SunButter® is a USDA Commodity 1.1 oz. equals 1 meat/meat alternate

SunButter.com

Spring 2013

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20 SNAPa Happenings

2013 SNAPa Conference Registration “The World Series of Nutrition” Seven Springs Mountain Resort - August 5 – 7, 2013 Yes, please register me for the World Series of Nutrition: Name: Title: SD/Employer: Address: City:

State:

E-mail:

Phone:

Zip

SNA Member # Please check any boxes below that apply.

SNS

Director

Certified

Registration Fees and Payment Member Pre-Conference $80.00 1-day registration (Aug 6) $75.00 Full Conference $250.00

First-time Attendee

Non Member $130.00 $125.00 $375.00

$ $ $

Total Enclosed $ Save big bucks now by joining SNAPa! Join SNAPa online at www.snapa.org

Method of payment Check (make payable to SNAPa)

Visa

Master Card

Credit Card #: CVV2# (3 digits from back of card):

Amex

Exp. Date: Signature:

Email me a receipt to:

Your registration must be postmarked on or before July 1, 2013.

The registration fee DOES NOT include lodging.

Please contact Seven Springs for lodging reservations. 800-452-2223.

NOTE: If you are paying with a credit card... you can register on-line at www.snapa.org.