May 7, 2012—As school nutrition professionals prepare to implement changes relating to the new meal pattern regulations to their operations, the May issue of School Nutrition, SNA’s award-winning flagship publication, examines some of the key issues facing the profession. Among the content in this issue are an article offering suggestions for School Nutrition readers on how they can advocate for financial assistance from Congress for the School Breakfast Program, an exploration of the viewpoints of school nutrition operators on the subject of school salad bars and a highlights summary of SNA’s 40th Legislative Action Conference.
In “Giving Breakfast a Boost,” Frank DiPasquale, SNA’s chief executive officer, details the benefits tied to Congress’ financial support of the School Breakfast Program via providing 10 cents per breakfast in USDA Foods and presents suggestions on what readers can do to help in advocating for this support.
There’s one thing school nutrition professionals can all agree on: Children need to eat more fruits and vegetables every day, and schools are an ideal environment for making produce choices available to students. But debate arises when it comes to determining the best way to serve fruits and vegetables in the school cafeteria. For many, a salad bar is the answer, while others find the concept to be a source of angst and anxiety. “Salad Bars: Rad, Bad or Just a Fad?” takes a look at the viewpoints and experiences of operators across the country to help you make the decisions that are appropriate for your own operation. Bonus Web Content: Don’t miss additional reflections from your peers on using salad bars in schools.
SNA’s 40th Annual Legislative Action Conference, held not long after the release of the new meal pattern regulations, attracted a record-setting number of attendees. Whether you made the trip to Washington, D.C., or were unable to attend, “A Penny Here, A Penny There” presents highlights from this informative and important meeting.
Traditional foods such as burgers, casseroles and sandwiches that have been stamped as “American” fare are favorites among children and adults alike. But in our increasingly global society, growing numbers of Americans embrace ethnic cuisines, as well. “‘Hen-Picked’ Specialties” uncovers some of the ways in which operators are incorporating ethnic chicken into their menus. Bonus Web Content: As part of exclusive web-only content, read operators’ observations about the appeal of ethnic chicken among K-12 students, as well as some of the ways that food companies work to appeal to children’s desire for ethnic foods. You’ll also find an additional ethnic chicken recipe and two full modifications to one of the recipes appearing in the print edition developed by Kitchen Wisdom Panel members.
School Nutrition –May 2012
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