School Nutrition Association of Massachusetts  

 
 

Have You Heard  

Mass. Department of Public Health Regional Health Dialogues
April – May 2008

Click Here to View The Publisher Flyer
For Immediate Release: Contact: Tom Geiger
March 11, 2008 Washington Environmental Council

206-631-2606

State Legislature Passes Local Farms Healthy Kids Bill:

New law would make Washington a leader on national trend toward better food choices

Olympia, WA – Today the state legislature passed the Local Farms – Healthy Kids bill (SSB 6483). Votes were very much bi-partisan and essentially unanimous in both the House and Senate. A key benefit of this legislation will make it easier for schools to buy locally grown food – providing markets for local farmers and nutritious, fresh local food for our children. As a package, this bill will become the most comprehensive local foods program in the nation.

“The power of this idea has been amazing,” said Representative Pettigrew, one of the most important legislative leaders on this bill. “This package creates opportunities for farmers, school kids, and in particular people with lower incomes by getting more locally grown food into school snacks and lunches.”

An incredibly broad and diverse coalition of supporters helped pass the legislation (see a full list of official supporters at end of release). Early momentum was created for the proposal when it was selected as one of the environmental community’s Priorities for a Healthy Washington for 2008.

“Farmers, schools, students, food banks, farmers markets, faith groups, and poverty, public health and children’s advocates all worked together to get this bill passed,” said Mo McBroom, Policy Director for Washington Environmental Council. “This is a great investment and a big first step toward re-connecting people to where our food comes from.”

What the Bill Does

● Making it possible: expands children’s access to locally grown fresh fruits and vegetables by easing purchasing restrictions that currently make it difficult for schools and institutions to buy from local farms.

● Forging connections: Establishes a state “Farm To School” program that will connect schools with community farmers, and will provide necessary information and technical assistance to both school districts and farms.

● Getting good food into the classroom: enacts a Washington Grown Fruits and Vegetables Program that will fund a fresh food snack program in schools with high numbers of low-income students.

● Helping those who need it most: This effort will make it easier for low income families to purchase locally grown food by enabling farmers markets to accept food stamps, increasing funding of the Farmers Market Nutrition Programs and creating pilot projects for food banks to purchase fresh food directly from Washington farms.

The Local Farms-Healthy Kids initiative is supported by a broad and diverse coalition:
 
Farming Community

Alm Hill Gardens

Baird Orchards

Bellewood Acres

Bellingham Farmers Market

Blue Heron Farm

Cascadian Home Farm

Cattle Producers of Washington

Devine Gardens

Double Rainbow Farm

Eaton Season Ranch

Full Circle Farm

Growing Washington

Heifer International

Let Us Farm

Nash’s Organic Produce

Ninety Farms, Arlington, WA

Nooksack Nine Fruits and Veggies

PCC Farmland Trust

Red Shed Produce

Salt Creek Farm

Sedro-Woolley Farmers Market

Skagitonians to Preserve Farmland

Small Potatoes Gleaning Project

South Whidbey Tilth

Sowing Seeds Farm

Stanwood Camano Farm Tour

The Cascade Harvest Coalition

The Lands Council

Tilth Producers of WA

Tonnemaker Family Orchards

21 Acres

Twin Springs Farm

Victory’s Organic Gardens

Washington State Farm Bureau

Washington State Farmers Market Association

Washington Sustainable Food & Farming
Network

Willie Greens Farm

Yerbas de Yakima Organic Hay Farm		 Children’s / Health/ Poverty Community

Acting Food Policy Council

Food Lifeline

Greater Seattle Dietetic Association

Sound Dietetic Association of Dietitians Northwest Harvest

Nutrition Trails

Odessa Brown Children’s Clinic

Solid Ground

The Anti-Hunger and Nutrition Coalition

The Children’s Alliance

Thurston County Food Bank

Washington Association of Local WIC
Agencies

Washington Food Coalition

Bridgeport School District

Business Alliance for Local Living Economies

Good Food Strategies

Health Freedom Washington

Lifelong Aids Alliance

Lincoln School PTA

Lutheran Public Policy Office

PCC Natural Markets

Slow Food Seattle

Slow Food Skagit

Sno-Isle Natural Foods Co-op

Sound Body Nutrition

Spokane Falls Community College

Sustainable Connections

Washington State Catholic Conference

Washington State PTA

Washington State Unitarian Universalist

Voices for Justice

Wellpinit School District




 		 Faith, Business, Teachers, Parents,

School Nutritionists

Bridgeport School District

Business Alliance for Local Living Economies

Earth Ministry

Good Food Strategies

Health Freedom Washington

Lifelong Aids Alliance

Lincoln School PTA

Lutheran Public Policy Office

PCC Natural Markets

Slow Food Seattle

Slow Food Skagit

Sno-Isle Natural Foods Co-op

Sound Body Nutrition

Spokane Falls Community College

Sustainable Connections

Washington School Nutrition Association Washington State Catholic Conference

Washington State PTA

Washington State Unitarian Universalist

Voices for Justice

Wellpinit School District
 
Dairy Procurement Webinar, March 25
 
More Information
[ ! ] P U B L I C  H E A L T H  A D V I S O R Y

Massachusetts Health and Education Officials Provide Update on Meat Recall Activities

BOSTON -- Massachusetts officials have learned from the U.S. Department of Agriculture (USDA) that there were no direct shipments of Hallmark/Westland meat products to the State’s School Lunch Program. However, because schools in Massachusetts may use a portion of their School Lunch Program allocation to separately purchase meat products from wholesale processing companies, some schools may have received products that were produced with Hallmark/Westland meat.

The recall is related to regulatory violations at the Hallmark/Westland Meat Packing Facility. The USDA has received no reports of human illness linked to this product.

"Based on information from USDA, we believe the health risk to Massachusetts residents is very low,” said Suzanne Condon, DPH Director of Environmental Health. “We are coordinating closely with the Massachusetts Department of Education (DOE). They are providing schools and districts with the information they need to identify and remove any products connected to this recall that may be in their inventory.”

Wholesale processors produce meat products under private labels – different from the labels and descriptions that USDA provided the public under its recent meat recall. Officials from DOE are working with a group of 5 companies (representing 7 processors) to determine if those wholesalers have supplied Massachusetts school districts with meat products that may have been produced with the recalled meat. To date, all of the companies have responded and supplied state officials with a list of products and product codes. (See list below.)

DOE officials have sent an advisory to all Massachusetts school districts updating them on the situation and asking school nutrition officials to check their food stocks during school vacation week for any products in question.

State Health officials also advise other organizations that purchase wholesale meat products to check with their suppliers regarding the origin of the meat used in the products they purchase – even if the meat product doesn’t have a Hallmark/Westland label.

On February 17, 2008, the U.S. Department of Agriculture (USDA) issued a press release informing the public of a voluntary recall of 143 million pounds of raw and frozen beef products produced by Hallmark/Westland Meat Packing Company, located in Chino, California. The recall represents the largest recall of beef products in U.S. history; however, USDA believes that most of the recalled products, processed since February 2006, have already been consumed.

Massachusetts health officials remind residents to practice safe handling and cooking methods whenever cooking, consuming or storing beef or poultry products. A consumer guide to the safe handling and preparation of ground beef and poultry can be found at the DPH web site at www.mass.gov/dph/seasonal/meatpoul.htm. For further information, Massachusetts residents can also call the DPH Food Protection Program at (617) 983-6700.

For more information on the web about specific products listed in the USDA recall notice, visit: www.fsis.usda.gov/Fsis_Recalls/index.asp.

* NOTE: The following list of products have been placed on hold at schools and in processing warehouses by Massachusetts DOE. These products are being placed on hold until specific lot numbers can be obtained that would identify what portions of these products may need to be recalled.

Products on the following list were produced by the following companies:

1. Advance Food Company: www.advancefoodcompany.com
2. Culinary Standards Food Company: www.culinarystandards.com
3. JTM Food Group: www.jtmfoodgroup.com
4. Landis and Maid-Rite Food Companies: www.maidritesteak.com
5. Pierre and Zartic Food Products: www.pierrefoods.com

Product Code         Product Name & Description
P1140                    MAIDRITE FULLY COOKED BEEF MEATBALL 1.25 OZ.
P1141                    MAID-RITE BEEF MEATBALL .5OZ
P1142                    MAID-RITE BEEF MEATBALL-1OZ
P1165                    MAID-RITE FULLY COOKED BEEF MEATBALL 0.65 OZ.
P1192                    MAIDRITE FULLY COOKED SWEDISH MEATBALL
P1415                    ZARTIC SPAGHETTI SAUCE W/BEEF
P1464                    ADVANCE FULLY COOKED BEEF PATTY W/APPLE SAUCE
P151                      PIERRE BEEF PATTY W/ONION,CHEESE
P155                     ADVANCE FULLY COOKED PATTY W/APPLE SAUCE
P1555                    ADVANCEFOOD FLAME BROILED BEEF PATTY 2.5 OZ.
P1593                    ADVANCEFOOD BEEF STEAK BURGER 3OZ
P1730                    ADVANCE BEEF MEATBALLS .5OZ
P1750                    ADVANCEFOOD BEEF MEATBALL .5
P18                       LANDIS-TACO SEASONED BEEF
P19                       LANDIS COOKED GROUND BEEF
P2033                    ADVANCE FOOD BREADED BEEF NUGGET PATTY
P2552                    ADVANCEFOOD FLAME BROILED TERIYAKI PATTY
P2733                    MAID-RITE FULLY COOKED CHAR BEEF BURGER
P2741                    MAID-RITE BEEF PATTY 3 OZ
P2742                    MAID-RITE FULLY COOKED BURGER W/TEXTURIZED
                            VEGETABLE PROTEIN 2.5 OZ.
P3200                    MAID-RITE BBQ RIB NUGETT 0.7 OZ.
P3710                    PIERRE FULLY COOKED COUNTRY BEEF STEAK
P3720                    PIERRE COOKED SALISBURY 2.55
P3721                    PIERRE FLAME BROILED SALISBURY STEAK
P3727                    PIERRE BEEF STRIP/TERIYAKI
P3754                    PIERRE FULLY COOKED BEEF STEAK W/WRAPPERS
P5020                    JTM BEEF MEATBALL .57OZ
P5151                    JTM BEEF CHEESEBURGER MACARONI
P550M                    JTM TACO FILLING-6/5#
P5578                    JTM REDUCED FAT SPAGHETTI SAUCE
P5624                    JTM FULLY COOKED BBQ RIB BEEF PATTY
P5631                    JTM FULLY COOKED MEATLOAF SL 3.09
P5684                    JTM COOKKED PLEVA BEEF PATTY
P5872                    JTM COOKED GROUND BEEF
P8002                    ZARTIC BEEF STEAK 2.4 OZ.
P9103                    CULINARY FIESTA MACCARONI & BEEF
P9302                    PIERRE FULLY COOKED MEATLOAF W/KETCHUP
P9621                    CULINARY CHILI W/BEEF&BEAN
Child Dental Health Month.

Child Dental Health Month materials
Oral care for you and your child [ENGLISH]
Oral care for you and your child [SPANISH]
Massachusetts Harvest for Students Week is September 24 – 28, 2007!

Materials, including a farmer directory, will be sent out at the end of May 2007 so you will be able to begin making plans and designing menus.

You can also find up-to-date info at www.massfarmtoschool.org.
More Information
A la Carte Standards Updated

Have Your Heard that the revised version of the Massachusetts’s Action for Healthy Kids A La Carte Standards are now posted online. Simply click on this link. http://www.johnstalkerinstitute.org/MA_Food_Standards.pdf to learn more.
The Financial Impact of Selling Healthier School Foods
If you would like FREE, downloadable hand washing posters check out:

The Massachusetts Partnership for Food Safety Education resource page. They have easy-to-read posters available in 11 languages. Teaching tips for the poster are also listed under Training Guides at http://www.umass.edu/umext/nutrition/programs/food_safety/resources/index.html

The National Food Service Management Institute resource page. They have a complete kit for hand washing which includes 8 posters (in English and Spanish) which can be downloaded and printed on your own.
The direct link to this resource is http://www.nfsmi.org/Information/handsindex.html

Lincoln/Lancaster Extension Office, Alice Henneman, Extension Educator, has posters to download and print plus lots of other ideas at http://lancaster.unl.edu/food/sinkgerms.htm

foodsafety.gov at http://www.foodsafety.gov/~fsg/handwash.html
Soft Drink Deals Less Lucrative Than Previously Believed
 
Learn More >
SNA Announces New SNS Credential
 
Learn More >
School Nutrition Directors Expand Role
by Kathleen C. Millett, Massachusetts Child Nutrition Director
Advisor, School Nutrition Association of Massachusetts

The school nutrition director has seen many changes in recent years. Balancing nutrients for school meals, addressing special dietary accommodations for students with food allergies, managing funds collected from food sales, processing child nutrition program reimbursements electronically, developing complex food safety plans; managing personnel contracts and participating in the writing of wellness policies are all part of the responsibilities of school nutrition directors.

One of the dramatic changes is in the area of technology. The need to know how to use the technology and the Internet is vital. Many daily tasks have shifted to rely completely on technology. From completing food orders for purveyors as well as the Department of Education to compiling financial reports and monitoring electronic funds transfers, the director must be able to use computers and communicate to others by electronic means. Starting this year, all public schools will need to submit US Department of Agriculture food orders through the MA Department of Education’s security portal. Several notices and reminders have been sent to school districts however we still had some directors that were not able to use the computer. Many districts receive program reimbursements by submitting the claim online and receive program reimbursement in seven days. In the near future, all public school districts will be required to submit claim reimbursements electronically. Additional application and reporting documents are available to be submitted electronically through the Department of Education’s security portal.

With the 2004 federal reauthorization of the Child Nutrition Programs, school nutrition programs advances initiatives to address food safety and child health issues. Preventing food borne illness continues to be a priority of Massachusetts child nutrition programs. In collaboration with the MA Department of Public Health’s Food Protection Program we have address strategies to enhance food safety plans. School districts have developed written plans to incorporate proper food handling procedures, document food-holding temperatures, maintain appropriate temperature management and formalize communication systems. Plans for food safety and Hazardous Analysis Critical Control Points, frequently referred to as HACCP, must be in place in all for all food handling activities. To assist directors in this process, sample standard operating procedures (SOP) and recipes incorporating HACCP have been provided to all districts. Developing district wide wellness policies and accommodating children with special dietary needs have been initiatives to address child health issues. Districts approach these issues in different manners identifying local concerns and needs in relation to the law and student population. Through program reviews and visits, the Department of Education will monitor the requirements of reauthorization.

To support the changing responsibilities of directors, it is critical that directors participate in professional development opportunities. There are several resources for professional development opportunities for Massachusetts School Nutrition Directors. The School Nutrition Association of Massachusetts as well as the national affiliate, School Nutrition Association, provide local, state and national professional development opportunities By congressional directive, the National Food Service Management Institute (NFSMI) conducts research and provides professional development for child nutrition professionals. Through the Department of Education’s arrangements with the John Stalker Institute of Food and Nutrition at Framingham Sate College and the University of Massachusetts, Amherst, Department of Nutrition courses have been developed to address current and future trends and issues related to child nutrition. In addition, the Department of Education provides on-going technical assistance and program related conference. Professional development opportunities are available throughout the Commonwealth through conferences, workshops, videoconferences, online and other electronic means. Links to the various resources are available at the School Nutrition Association of Massachusetts web site.
School Nutrition - Linking Learning and Leadership
by Rita Brennon Olson and Sandy Valeri

Recent mandates of the Child Nutrition Reauthorization Act of 2004 not only address nutrition and health issues of students but they also provide an opportunity for enhancing leadership capacity among all members of the school community.

Sections 111 and 204 of the Child Nutrition and WIC Reauthorization Act of 2004 (Public Law 108-265) amended section 9(h) of the Richard B. Russell National School Lunch Act and are important components to ensuring student learning and achievement as required by the No Child Left Behind (NCLB) and Massachusetts Education Reform. In so doing the US Department of Agriculture (USDA) has provided additional support to this effort recognizing the extent to which schools play a critical role in promoting enabling factors such as student health, wellness and safety.

Safety of School Food

Food safety is the focus of Section 111 of this legislation, requiring local educational agencies (LEAs) to implement a prescribed food safety program for the preparation and service of school meals served to children.

This requirement is partly based on the increased risk of children and people with compromised immune systems suffering severe consequences of foodborne illness. In addition to these health implications, students with increased absenteeism due to a variety of factors, including foodborne diseases, may be less likely to succeed in school. While most schools in Massachusetts and across the nation already meet state and national food safety requirements, additional measures have been proposed to insure more uniform standards of practice.

According to this reauthorization act, the school food safety program must be based on Hazard Analysis and Critical Control Point (HACCP) principles and conform to guidance issued by the USDA. All LEAs must have a fully implemented food safety program that complies with HACCP principles or with this optional guidance no later than the end of the 2005 – 2006 School Year.

Foodservice directors and staff have access to resources developed and distributed by the USDA, School Nutrition Association and National Food Service Management Institute. The Massachusetts Department of Education (MDOE) has also provided training and additional materials to foodservice personnel to help each district design a program that will meet their needs.

Besides meeting these immediate needs of having a plan in place, training and certification in food safety for all school foodservice personnel will help create highly qualified professionals to insure the safety of food provided in our schools. Already, school nutrition professionals are seen by many health experts as leaders in implementing a comprehensive food safety system.


School Health and Wellness

Numerous studies have shown the extent to which adequate food and nutrition contribute to a student’s ability to concentrate and readiness to learn, while reducing absenteeism and classroom behavior problems.

Currently, however, health behaviors and educational resources in Massachusetts may not be adequate to insure an optimum health and learning environment for students in our schools. According to the 2005 Massachusetts Youth Risk Behavior Survey (http://www.doe.mass.edu/cnp/hprograms/yrbs/05/summary.pdf), most dietary behaviors of students in this state have not improved in recent years; some have worsened. In 2005:
• 27% of all students were either at risk for overweight (16%) or definitely overweight (11%) on the basis of their Body Mass Index. This is significantly higher than the 23% found in 1999, when height and weight questions were first included in the YRBS.
• One third (31%) of students thought they were overweight; 47% were trying to lose weight.
These behaviors are compounded by other deficiencies in food choices and physical activity practices that could help prevent these conditions:
• The percent of youth who ate the recommended five or more servings of fruits and vegetables per day declined from 14% in 1999 to 10% in 2005.
• Only 15% of students drank three or more glasses of milk per day, the amount needed to provide recommended levels of calcium.
• The percent of high school students who reported attending any physical education class during an average school week was significantly lower in 2005 (59%) than it had been a decade earlier (80%).
• One in three (33%) adolescents ate breakfast every day in the week before the survey; 16% did not eat breakfast on any of those days.
As required in Section 204 of the 2004 Reauthorization Act, establishing a School Wellness Policy at the local level will help school communities identify their specific issues and create strategies that are more precise in addressing these needs. USDA, Action for Healthy Kids, the National Association of School Boards of Education as well as the MDOE have generated an abundance of print and electronic resources to help districts formulate and implement these policies. Most of these resources as well as sample policies, can be found on the Wellness Solutions website http://www.johnstalkerinstitute.org/wellness/.

School Wellness Team Requirement

School Wellness Teams (http://teamnutrition.usda.gov/Healthy/wellness_policyrequirements.html) have empowered many professionals, parents and students who would not customarily be involved in school policy development to become active and make a significant contribution to an important school function. In Massachusetts, secondary students are strongly encouraged to participate in this process by using the Students Taking Charge toolkit. This all-encompassing resource manual has been mailed to secondary school principals and food service directors with nutrition programs in secondary schools. It’s also available online at the Wellness Solutions website. The Leominster Public School District is an outstanding example of community collaboration in designing and completing its Wellness Policy. Dozens of school and community partners from district and school administrators and educators as well as a wide range of local businesses and social service programs participated in the Wellness Task Force, contributing to various phases of the Wellness Policy development: from planning design and support to submission for approval and finally proposed implementation.

While the immediate desired outcome of a school wellness policy and food safety program is improved programs and services for students, the relationships established and strengthened through these experiences, as well as communication skills learned, will benefit all members of the school community and have a much a much more wide ranging impact now and in the future. These unexpected outcomes of enhancing leadership capacity throughout the educational community may have greater effects on student learning and achievement than we can measure.

 Co-authored by Rita Brennon Olson, Nutrition Education and Training Coordinator for the Mass. DOE, and Sandra M. Valeri, Director of School Nutrition Programs, Leominster Public School District and President of SNA of Mass. 06/07.
Beverage companies agreed to stop selling regular soft drinks in the nation's public schools.
 
http://www.boston.com/yourlife/health/fitness/articles/2006/05/04/after_soda
_ban_nutritionists_say_more_can_be_done?p1=email_to_a_friend
 
First Choice: A Purchasing Systems Manual for School Food Service, 2nd Edition is now available at http://www.nfsmi.org/Information/firstchoice/fcindex.html


School Nutrition Association of Massachusetts Take a Fresh Approach
Foodservice Professionals across the state gather for two day conference

Seekonk – March 7-8, 2006 – Several of the states school foodservice professionals gathered at Johnson and Wales College for their annual spring conference. This year’s theme urged all of those who work in school feeding programs to “Take a Fresh Approach” and this two day seminar certainly gave them plenty of ideas!

Day one of the conference opened with keynote speaker, Jamie Strabino of Not Your Average Joe’s. With twelve restaurants opened across the state and many more to come, this company has proven that it has what it takes to enjoy success. Mr. Strabino shared some of the winning concepts that his operation uses and how they can be applied to any foodservice environment.

Both days provided opportunities for School Foodservice Professionals to see some new merchandise for their programs. Day one featured healthy snacks and vending items. All of the items available at this show are currently featured on the “A-list”, an ever expanding resource of vending and snack products that meet the Massachusetts a La Carte Food and Beverage Standards to Promote a Healthier School environment. Exhibiting their products on day two were approved processors of USDA commodities. The showed all those attending the products they are offering for next school year.

One of the biggest highlights of the conference was the announcements of the winners of the “Foodservice Created, Kid Approved Cooking Contest”. School foodservice employees from around the state submitted recipes that were tested and judged by nutrition students at Framingham State College and, more importantly, real public school students. The winners then demonstrated the preparation of their recipes and all in attendance got to sample.

The School Nutrition Association of Massachusetts’ mission is to advance good nutrition for all children by making healthful meals and nutrition education available to all children. The association sponsors state conferences and exhibits each year with additional educational programs offering certification and credentialing opportunities for its members; over 800 foodservice personnel in Massachusetts.
LEGISLATIVE ACTION CONFERENCE SCHOLARSHIP WINNERS

Congratulations to the winners of the Legislative Action Conference Scholarships!

Robert Kinch, Food Service Director of Maynard Public Schools
Dinae Mikulski, Food Service Manager, Abby Kelly Foster Charter School, Worcester
Anne Marie Stronach, Food Service Director of Lawrence Public Schools
Gail Koutroubas
Janice King

Each of these winners receives $1000 towards attending the Legislative Action Conference March 12th to the 15th 2006.
 
The Legislative Action Committee received 13 scholarship applications. Of these, we had funding to select 5. We based the awards on objective criteria developed to ensure that the overall established goals of the committee were accomplished. The criteria used for selection included six categories, each worth 10 points.
 
The categories were:
● First Time Attendees: This was established to ensure that individuals who never
  attended the conference were given the opportunity, to have representatives with a
  fresh perspective on the conference and to hopefully have attendees become more
  involved in future legislative issues. At least 3 of the 5 awards were to be for first time
  attendees.
● F/R meals above 50%. This was established because in past years, we have not had
  adequate representation from districts with a high need. This will ensure that voices
  from low-income districts are heard on Capital Hill.
● Legislative Experience: Specifically, in this category, the committee awarded points to
  applicants who had taken legislative initiative of any type to make a difference in
  school food service.
● Food Service Experience: The committee awarded points based on applicants’ years of
  food service experience to ensure applications would bring a wealth of experience and
  professional knowledge to the conference
● Positions Held in SNA: Points were given to applicants who had taken the initiative to
  become involved in our professional organization, SNA.
● Letter Content: To make this as objective as possible, the selection committee
  awarded points based on the applicant’s discussion of previous Legislative Action
  Position Papers (easily found on the our web page) which contain topics of importance
  for School Food Service & Nutrition. These included:
  ERP (eliminate reduced pricing), Commodities, HAACP, SFSP, Wellness and Nutrition
  Education.
● County and School District: While this was not a specific criterion, the selection
  committee kept track of the county and school districts to determine geographic
  distribution of the applicants.

We are looking forward to each of the above winners attending the LAC and contributing their knowledge and enthusiasm to the ‘Great State of Massachusetts’ representation.

Debra Korzec-Ramirez, MSRD, CDN
Legislative Action Chair, School Nutrition Association of MA
Tuesday, September 20, 2005
Whole Foods Market 5% Day
 
On Tuesday, September 20, the Whole Foods Market stores in Bedford, Bellingham and the three Cambridge Stores (Prospect Street, River Street, and Alewife Brook Parkway) are donating 5% of their day’s sales to the School Nutrition Association of Massachusetts to provide NutriKids software and training to schools in their communities.
 
The Bedford store will provide software and training for the Lexington Public Schools as Bedford already received the software through a grant. The Bellingham store is providing the software and training for Bellingham Public Schools and Blackstone Valley Regional Vocational Technical High School, and the Cambridge stores are providing it for the Cambridge Public Schools.
 
Please pass the word to your families and communities to shop in these stores on this day. For store information, visit http://www.wholefoodsmarket.com/stores/list_MA.html
Massachusetts is Leader in Child Nutrition
All ten Massachusetts Congressmen sign letter to support pilot program to eliminate the reduced meal category

Washington – April 19, 2005 – With strong urging from the School Nutrition Association of Massachusetts, all ten of Massachusetts’ Representatives in Congress Signed on to support a Pilot program to eliminate the reduced meal category in the Federal School Meals Program. Last year Massachusetts overwhelmingly approved the Child Nutrition and WIC reauthorization act. One of the goals of this act was to begin a five (5) state pilot program to eliminate the reduced meal category and harmonize WIC income standards with free meal income standards. The rational is that if a household meets WIC guidelines, they should be eligible for free lunches. Further, some families still find the reduced price fee too expensive.

“This is great work for our country, our state, and our children. Congratulations to Jackie Morgan and the SNA (of Massachusetts) board for working on this innovative and essential change in our School Nutrition Program.” Said Judy White-Orlando, Food Service Director, Wrentham Public Schools

The School Nutrition Association of Massachusetts’ mission is to advance good nutrition for all children by making healthful meals and nutrition education available to all children. The association sponsors state conferences and exhibits each year with additional educational programs offering certification and credentialing opportunities for its members; over 800 foodservice personnel in Massachusetts.

School Nutrition Association of Massachusetts Members Spring into Healthy Happenings

School Foodservice Professionals explore solutions to the many challenges facing school nutrition.

Newport – March 31, 2005 – Members of the School Nutrition Association of Massachusetts gathered in Newport, R.I. for their spring conference. The emphasis of this statewide meeting was to explore how school foodservice professionals can become leaders in health advocacy at their schools.

Day one of the conference opened with a presentation by the Fit Food Dude, Fred Schafer. Fred motivated the crowd to look at healthy living as a way of life, not a diet or quick fix. Being a School Food Service Director in California as well as a Certified Fitness Trainer, Fred was sensitive to the special challenges facing School Foodservice Professionals.

Over the next two days, attendees chose sessions focusing on Legislative bills, emergency preparedness, effective management, promoting fruits and vegetables and much more. A trade show focusing solely on snack options for schools that meet Massachusetts Action for Healthy Kids guidelines was a highlight of the conference.

The conference ended with a healthy luncheon and a commitment from the members to address the challenges facing school lunch programs and become part to the solution.

The School Nutrition Association of Massachusetts’ mission is to advance good nutrition for all children by making healthful meals and nutrition education available to all children. The association sponsors state conferences and exhibits each year with additional educational programs offering certification and credentialing opportunities for its members; over 800 foodservice personnel in Massachusetts.
Massachusetts School Food Service Association Changes its Name

New Name More Accurately Reflects Association’s Goals

Brookline, MA October 4, 2004 – The Massachusetts School Food Service Association (MSFSA) announced it is changing its name to the School Nutrition Association of Massachusetts.

The Massachusetts chapter is following the national association’s lead. The American School Food Service Association, now the School Nutrition Association (SNA), changed it’s name to better reflect the Association’s strong commitment to work with the education and health communities to provide nutritious school meals. SNA was established 58 years ago, the same year the National School Lunch Act passed in Congress.

Massachusetts’s members work in all aspects of the school nutrition field, from directing school district nutrition and foodservice departments to managing individual school kitchens and staffing school cafeterias and kitchens.

The School Nutrition Association of Massachusetts’ mission is to advance good nutrition for all children by making healthful meals and nutrition education available to all children. The association sponsors state conferences and exhibits each year with additional educational programs offering certification and credentialing opportunities for its members; over 800 foodservice personnel in Massachusetts.

School Nutrition Association of Massachusetts – we think food because they can’t think without it.
 
National School Lunch Week, October 11 – 15, 2004
We think food because they can’t think without it.
 
School lunches contribute to the health and well being of America’s children, according to two recent studies that shed light on part of the solution to the childhood obesity epidemic. October 11 – 15, 2004, the School Nutrition Association of America and lunchrooms nationwide will celebrate school meals and National School Lunch Week with the theme, “Reach your peak with School Lunch”.
 
In your town, we will be celebrating with a special program “Take a Legislator to Lunch!”. Your legislator will join us for lunch in the cafeteria to highlight our wonderful food and to show how important school nutrition is to the educational process!
Add your own quote or use the quote below
 
“We are showcasing school food service and how it plays an integral part of the child’s educational day. We all know that hungry children cannot learn and we are all trying to provide our children the nutritional meals at a very affordable cost. Inviting the legislators in will show them how exciting school food service has become.” Said Jackie Morgan, Food Service Director, Milton Public Schools and Legislative Chairperson for the School Nutrition Association of Massachusetts. National School Lunch Week was established in 1963 by a proclamation from President John F. Kennedy. It is designed to help raise awareness of and garner support for the role that school foodservice and nutrition programs play in the lives of America’s children.
 
The School Nutrition Association of America is a national, non-profit professional organization representing more than 55,000 members who provide high-quality, low-cost meals to students across the country. The association and its members are dedicated to feeding children safe and nutritious meals. Founded in 1946, SNA is the only association devoted exclusively to protecting and enhancing children’s health and well being through school meals and sound nutrition education.
 

School Nutrition Association of Massachusetts
Welcomes New Board at Annual Meeting

Newly Installed Officers Learn the Language of Leadership

Mt. Wachusett – On August 17, 2004 the School Nutrition Association of Massachusetts (formally the Massachusetts School Foodservice Association) installed 24 new officers for the 2004/2005 school year. This group of School Foodservice professionals promised to support the mission and vision of SNA of Massachusetts.

The mission of the School Nutrition Association of Massachusetts is to advance good nutrition for all children. Our vision is to make healthful meals and nutrition education available to all children.

After an update from Katie Millett, Administrator of School Nutrition, Safety and Climate for the Department of Education, the group enjoyed a presentation by Will MacDonald about the Language of Leadership. They learned six important buzz words for all foodservice professionals to remember Encouragement, Accountability, Tools, Inspiration, Nurture and Grace; EATING.

“The Association has offered me so many opportunities for professional development and personal growth, I am happy to be able to give back by serving on the board,” said Nancy Antolini, Food Service Director, Lynnfield Public Schools.

After the installation ceremony, the group was treated to a traditional New England clambake, a great way to kick off the new school year.