NFSMI Pre-Conference Sessions

• Nutrition Update
• Special Needs Resources for Child Nutrition Programs

NFSMI Education Sessions

• Cooking for the New Generation
• Healthy Cuisine for Kids
• On the Road to Professional Food Preparation

Networking

• Exhibit Hall Booth 1192
• Child Nutrition Showcase

Posters

NFSMI PRE-CONFERENCE SESSIONS

Saturday, July 14
8:00 a.m. – 5:00 p.m.

Nutrition Update brings together nutrition and physical activity experts to present current research, reports, and recommendations that have an impact on child nutrition programs. In addition, child nutrition practitioners will discuss some of the successes and challenges related to implementing a wellness policy in their schools. Participants will learn about strategies to help children and adolescents adopt healthy nutrition and physical activity behaviors.

Saturday, July 14
8:00 a.m. – 5:00 p.m.

Special Needs Resources for Child Nutrition Programs will provide in-depth information about the nutrition needs of children on special diets and will feature case studies and hands-on activities. Participants will also learn about Federal laws, modification of menus, and the importance of communicating with the school team. This training is based on three NFSMI resources: Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs Breakfast Lunch Training (BLT) manual and video, Handbook for Children with Special Food and Nutrition Needs, and Special Needs Fact Sheets

NFSMI EDUCATION SESSIONS

Based on NFSMI’s Breakfast Lunch Training (BLT), 2nd Edition, this session will present practical approaches used to identify standardized recipe components and recipe adjustments that help school nutrition staff prepare and serve quality meals. Other topics for discussion include the benefits of weights versus measures and portion control serving utensils..

This session is designed to help school nutrition professionals learn how to store, prepare, and hold processed foods to ensure quality and safety. Designed around lessons from the NFSMI Breakfast Lunch Training (BLT), 2nd Edition, participants will learn about procedures for receiving and storing foods, temperature controls and use of monitoring logs, calibrating thermometers, use of correct equipment to prepare food according to manufacturer’s instructions, and resources for proper food handling using SOPs and HACCP-based principles.

Wednesday, July 18
1:15 – 2:15 p.m.

Highlights of the NFSMI training program that helps school nutrition professionals develop culinary skills needed to prepare and serve healthy and appealing meals will be presented in this session. Participants will identify healthy cooking methods that apply the nutrition principles of the Dietary Guidelines for Americans, observe techniques for presenting and garnishing food, and share ideas on how the Dietary Guidelines are incorporated into current menus. Participatory activities include a culinary demonstration.

NETWORKING

Exhibit Hall Booth 1192 is NFSMI’s headquarters for showcasing training materials, resources, and services that support child nutrition programs. Staff members will be on hand to meet and greet, answer questions, and listen to suggestions from participants.

NFSMI is well represented in the Child Nutrition Showcase with over a dozen posters summarizing research projects and education and training initiatives. Conference participants will have a chance to visit with contributing professionals on Monday, July 16, 12:00-2:00 p.m.

From the Information Services Division and the Education and Training Division

• Child Nutrition Archives
• Financial Management: A Course for School Food Service Directors
• Special Needs Nutrition Resources for School Nutrition
• Orientation to Child Nutrition Management Seminars
• Food Defense Teaching Package for Child Nutrition Programs
• Nutrition 101: A Taste of Food and Fitness 

From the Applied Research Division

• Principals’ Readiness to Implement School Wellness Policies
• Identification of Resources and Practices that Increase Accountability in the NSLP Snack Service
• Vending the Reimbursable Meal
• Large School Districts
• Competencies, Knowledge, and Skills for Technicians
• Breakfast Case Studies
• Focus Groups for High School Survey
• Equipment/Design Survey
• Focus Groups for Recess Placement in Elementary Schools
• Focus Groups for School Wellness
• Exploring the Use of Web-based Training