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Michigan Healthier Meals Training Guide for School Nutrition Professionals
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This training guide was developed to provide easier access to Michigan training and coursework which educates School Nutrition Professionals to serve meals consistent with the 2005 Dietary Guidelines for Americans (DGA).
A primary goal of the School Nutrition Professional is to offer meals that are nutritious and appealing to students. It is a priority of the School Nutrition Association of Michigan (SNAM) and the Michigan Department of Education (MDE) that foodservice professionals have the knowledge and skills to ensure that all meals served meet and/or exceed the DGA.
In addition, the resources listed in this guide will also assist School Nutrition Professionals with meeting the Healthier US Challenge criteria as well as aligning their professional development goals with the National Food Service Management Institute's (NFSMI) Competencies, Knowledge, and Skills of Effective School Nutrition Managers.
MDE also offers many federally assisted Child Nutrition Programs to ensure students are healthy fit and ready to learn. Participating schools get cash reimbursement for free, reduced and paid meals and receive USDA commodity foods.
School Nutrition Professional Courses:
Below is a list of Michigan school food service classes the SNAM and the MDE
encourage you to register for a course today!
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- How to offer reimbursable lunches that meet USDA nutrition standards.
- How to offer reimbursable lunches that demonstrate healthy menu planning practices and principles of the Dietary Guidelines for Americans.
- How to sell/serve the following foods and/or beverages only during meal service, in snack stores, vending machines, or ala carte:
- Adequate nutrients within calorie needs
- Weight Management
- Physical Activity
- Food groups to encourage
- Carbohydrates
- Sodium and Potassium
- Competency 1.1 Provides an atmosphere that ensures the purpose of school nutrition (SNP) to safeguard the health and the well being of the nation's children.
- Competency 1.2 Ensures all meals served in the school nutrition program (SNP) meet current nutritional standards and meal pattern requirements, including children with special need diets.
- Competency 1.3 Maintains Nutritional integrity of the school nutrition program (SNP) through implementation of Dietary Guidelines for Americans.
- Competency 1.4 Plans and encourages menus that encourage student consumption (for example, meet nutrition requirement, provide variety, student input, etc.).
- Competency 1.5 Establishes Leadership Role in providing Nutrition Education as part of the total school education program.
- Competency 6.1 Applies management Principles to establishing and maintain high standards of control for quality food production and distribution.
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- Food Safety
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- Food Safety
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- how to offer reimbursable lunches that meet or exceed the following criteria:
- how to offer a fresh fruit or a raw vegetable and a whole grain food each day as part of the reimbursable school lunch.
- Adequate nutrient within calorie needs.
- Food groups to encourage
- Fat
- Carbohydrates
- Sodium and Potassium
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- How to offer reimbursable lunches that meet USDA nutrition standards.
- How to offer reimbursable lunches that demonstrate healthy menu planning practices and principles of the Dietary Guidelines for Americans.
- How to sell/serve the following foods and/or beverages only during meal service, in snack stores, vending machines, or ala carte:
- Adequate nutrient within calorie needs.
- Weight Management
- Physical Activity
- Food groups to encourage
- Carbohydrates
- Sodium and Potassium
- Competency 1.1 Provides an atmosphere that ensures the purpose of school nutrition (SNP) to "safeguard the health and the well being of the nation's children."
- Competency 1.2 Ensures all meals served in the school nutrition program (SNP) meet current nutritional standards and meal pattern requirements, including children with special need diets.
- Competency 1.3 Maintains Nutritional integrity of the school nutrition program (SNP) through implementation of Dietary Guidelines for Americans.
- Competency 1.4 Plans and encourages menus that encourage atudent consumption (for example, meet nutrition requirement, provide variety, student input, etc.).
- Competency 1.5 Establishes Leadership Role in providing Nutrition Education as part of the total school education program.
- Competency 6.1 Applies management Principles to establishing and maintain high standards of control for quality food production and distribution.
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- how to offer reimbursable lunches that meet or exceed the following criteria:
- how to offer a fresh fruit or a raw vegetable and a whole grain food each day as part of the reimbursable school lunch.
- Not Applicable
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- how to offer reimbursable lunches that meet or exceed the following criteria:
- Not Applicable
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- how to involve multiple channels of communication - at least classrooms, school cafeteria and home - for each grade to which provided.
- Not applicable
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- Adequate nutrient within calorie needs
- Weight management
- Physical activity
- Food groups to encourage
- Fats
- Carbohydrates
- Sodium and Potassium
- Food safety
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- how to offer reimbursable lunches that meet USDA nutrition standards.
- how to offer reimbursable lunches that demonstrate healthy menu planning practices and principles of the Dietary Guidelines for Americans.
- how to offer reimbursable lunches that meet or exceed the following criteria:
- how to involve multiple channels of communication - at least classrooms, school cafeteria, and home - for each grade to which provided.
- how to maintain a student ADP (average daily participation) of 70% of school enrollment or higher for reimbursable lunches.
- how to offer a fresh fruit or raw vegetable and a whole grain food each day as part of the reimbursable school lunch.
- how to sell/serve the following foods and/or beverages only during meal service, in snack stores, vending machines, or ala carte:
- Adequate nutrient within calorie needs
- Weight management
- Physical activity
- Food groups to encourage
- Fats
- Carbohydrates
- Sodium and Potassium
- Food safety
- You may download the registration forms from: http://www.etc-1.com/foodserv.htm
- how to offer reimbursable lunches that meet or exceed the following
criteria:
a) 3 different fruits and 5 different vegetables each week
b) dark green or orange vegetable or fruit 3 or more times each week.
c) fresh fruits or raw vegetables 3 or more days a week.
d) good source of Vitamin C each day.
e) 4 different entrees or meat/meat alternatives each week.
f) one or more servings of cooked legumes (dried beans and peas) each week.
g) whole-grain foods 3 or more times a week.
h) 2 or more iron sources daily.
i) Low fat (1%) and/or skim (nonfat) milk daily.
- how to offer a fresh fruit or a raw vegetable and a whole grain food each day as part of the reimbursable school lunch.
- Adequate nutrients within calorie needs
- Weight management
- Physical activity
- Food groups to encourage
- Fats
- Carbohydrates
- Sodium and Potassium
- Food Safety
- You may also download the registration forms from: http://www.schoolnutrition.org/Index.aspx?id=1093
- How to offer reimbursable lunches that meet USDA nutrition standards.
- How to offer reimbursable lunches that demonstrate healthy menu planning practices and principles of the Dietary Guidelines for Americans.
- How to provide nutrition education to students in multiple grades and meets or exceeds the following criteria:
- how to maintain a student ADP (average daily participation) of 70% of school enrollment or higher for reimbursable lunches.
- how to offer a fresh fruit or raw vegetable and a whole grain food each day as part of the reimbursable school lunch.
- how to sell/serve the following foods and/or beverages only during meal service, in snack stores, vending machines, or ala carte:
- Adequate nutrient within calorie needs
- Weight Management
- Physical Activity
- Food groups to encourage
- Carbohydrates
- Sodium and Potassium
- how to join Team Nutrition
- how to offer reimbursable lunches that meet USDA nutrition standards
- Adequate Nutrients within Calorie Needs
- Weight Management
- Food Groups to Encourage
- Fats
- Carbohydrates
- Sodium and Potassium
Course 100: School Food Service Basics
Description of Course 100 - School Food Service Basics (10 hrs.): Basics
is designed to provide an overview of meal requirements, federal regulations,
and production records.
How to register for this course
Healthier US Challenge Criteria which relates to course:
-
a) 100% full strength fruit and vegetable juices
b) water (non-Flavored, non-sweetened, and non-carbonated).
c) calories from total fat must be at or below 35%, excluding nuts, seeds, and nut butters.
d) calories from saturated fat must be at or below 10%.
e) total sugar must be at or below 35% by weight.
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency that relates to course:
Functional Area 1: Nutrition and Menu Planning
Functional Area 6: Food Production
Course 130: Sanitation and Food Safety
Description of Course 130 - Sanitation and Food Safety (10 hrs.): Understand the Michigan Food Law 2000, causes and prevention of foodborne illness, requirements for providing safe and sanitary equipment and pest prevention and control. Be informed about HACCP. A must for all employees. Required for SNA/SNAM Certification.
How to register for this course
Dietary Guidelines 2005 that relate to this course: Food Safety
NFSMI Competency which relates to course:
Functional Area 3: Sanitation, Safety, and Security
Competency 3.1 provides an environment conducive to protecting the health
and well being of the school's children through high level sanitation standards.
Team Nutrition
Links
NFSMI Links
Course 132: ServSafe
Description of Course 132 - ServSafe® (12 hrs.): ServSafe® is
a recognized food safety certification program sponsored by the National Restaurant
Association Education Foundation. Their tagline, "Every person, every meal,
every day," is simple, yet allows for valid and reliable food safety practices.
This class will meet local, state, and national certification requirements.
How to register for this course
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
-
Functional Area 3: Sanitation, Safety, and Security
-
Competency 3.1 Provides an environment conducive to protecting the health
and well being of the school's children through high level sanitation standards.
Team Nutrition Links
NFSMI Links
Course
137: Blueprint for Developing a School
Food Safety Plan
Description of Course 137 - Blueprint for Developing a School Food Safety
Plan (3 hrs.): This course will provide participants with the information
to develop a written safety plan for each school food preparation and service
site as now required by Federal regulations. The process approach to Hazard
Analysis and Critical Control Points (HACCP) is the basic for the course.
Excellent reference materials are provided, including a sample food safety
plan.
How to register for this course
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
-
Functional Area 3: Sanitation, Safety, and Security
Competency 3.1 Provides an environment conducive to protecting the health and well being of the school's children through high level sanitation standards.
Course 145: Focus on the Customer (NSFMI)
Description of Course 145 - Focus on the Customer (10 hrs.):
The National Food Service Management Institute designed this course for training
school nutrition teams to develop strategies for achieving satisfied customers
and effective programs.
How to register for this course
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
-
Functional Area 8: Service
Competency 8.1 Develops standards of Excellence for providing and maintaining quality in the presentation and service of food.
Competency 8.2 Provides leadership to ensure school meals will be served in pleasant facilities and by courteous staff.
Course 150: Principles of Food Preparation
Description of Course 150 - Principles of Food Preparation (10 hrs.): Includes
modules on measuring, portioning, terminology, and small and large equipment.
Participants practice increasing and decreasing recipes, look at the characteristics
of foods in MyPyramid and learn to merchandise and garnish foods. Prerequisite
130 or 132.
How to register for this course
Healthier US Challenge Criteria which relates to course:
- a) 3 different fruits and 5 different vegetables each week.
- b) dark green or orange vegetable of fruit 3 or more times each week.
-
c) fresh fruit or raw vegetables 3 or more days a week.
-
d) good source of Vitamin C each day.
-
e) 4 different entrees or meat/meat alternatives each week.
-
f) one or more servings of cooked legumes (dried beans or peas) each week.
-
g) whole-grain foods 3 or more times a week.
-
h) 2 or more iron sources daily.
-
i) low fat (1%) and/or skim (nonfat) milk daily.
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
Functional Area 1: Nutrition and Menu Planning
-
Competency 1.1 Provides an atmosphere that ensures the purpose of school nutrition
(SNP) to "safeguard the health and the well being of the nation's
children."
-
Competency 1.2 Ensures all meals served in the school nutrition program (SNP)
meet current nutritional standards and meal pattern requirements,
including children with special need diets.
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines
for Americans.
-
Competency 1.4 Plans and encourages menus that encourage student consumption
(for example, meet nutrition requirement, provide variety, student input,
etc.).
-
Competency 1.5 Establishes Leadership Role in providing Nutrition Education
as part of the total school education program.
Functional Area 6: Food Production
Competency 6.1 Applies management Principles to establishing and maintaining
high standards of control for quality food production and distribution.
Team Nutrition
Links
NFSMI Links
Course 180: Nutrition I
Description of Course 180 - Nutrition I (10 hrs.): Eating right is Basic! Creative activities provide the learner with basic nutrition facts and understanding of the Dietary Guidelines for Americans. Discover the facts about sodium, sugar, fat, cholesterol, and weight management. How to register for this course
Healthier US Challenge Criteria which relates to course:
-
a) 100% full strength fruit and vegetable juices.
-
b) water (non-Flavored, non-sweetened, and non-carbonated).
-
c) calories from total fat must be at or below 35%, excluding nuts, seeds,
and nut butters.
-
d) calories from saturated fat must be at or below 10%.
-
e) total sugar must be at or below 35% by weight.
Dietary Guidelines 2005 which relate to this course:
NSFMI Competency which relates to course:
Functional Area 1: Nutrition and Menu Planning
Functional Area 6: Food Production
Course 201: Grain Based Desserts
Description of Course 201 - Grain Based Desserts (3 hrs.): A laboratory experience includes information on the techniques and principles of baking grain-based desserts. The learner will become familiar with terminology, prepare and evaluate grain-based desserts, and identify the quality characteristics of baked products. Prerequisites 130 (or 132) and 150
Healthier US Challenge Criteria which relates to course:
-
a) whole-grain foods 3 or more times a week.
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
-
Functional Area 1:
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines
for Americans.
-
Functional Area 6:
-
Competency 6.1 Applies management principles to establishing and maintaining
high standards of control for quality food production and distribution. (Applies
this knowledge to grain based dessert preparation.)
Course 202: Salads and Salad Dressings
Description of Course 202 - Salads and Salad Dressings (3 hrs.): A laboratory experience that includes equipment and terminology related to salad preparation. Plan, organize, prepare, and evaluate a variety of salads and salad dressings. Prerequisites 130 (or 132) and 150.
Healthier US Challenge Criteria which relates to course:
-
a) whole-grain foods 3 or more times a week.
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
Functional Area 1:
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines
for Americans.
Functional Area 6
-
Competency 6.1 Applies management principles to establishing and maintaining
high standards of control for quality food production and distribution.
(Applies this knowledge to salad and salad dressing preparation.)
Course 265: Marketing School Meals
Description of Course 265 - Marketing School Meals (10 hrs.): Increase
participation and create excitement by learning how to evaluate your customers
and competition. A class project will provide the opportunity to practice
the proper techniques of making posters, banners, bulletin boards, and designing
a special event. Participants will develop a marketing plan for a school
or district.
How to register for this course
Healthier US Challenge Criteria which relates to course:
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
-
Functional Area 1:
-
Competency 1.5 Establishes Leadership Role in providing Nutrition Education
as part of the total school education program.
-
Functional Area 8: Service
-
Competency 8.1 Develops standards of Excellence for providing and maintaining
quality in the presentation and service of food.
-
Functional Area 10: Marketing
-
Competency 10.1 Implements a Marketing plan to create an atmosphere that
attracts and pleases students, teachers, and administrators, and other school
support staff.
-
Competency 10.2 Provides leadership that promotes the school nutrition program
and creates an interest in the role of the school food service program in
the school and community.
Course 280: Michigan's Healthy E.D.G.E.
Description of Course 280 - Michigan's Healthy E.D.G.E. 2001 (Eating, the
Dietary Guidelines and Education) (10 hrs.): Learn techniques to
implement the Dietary Guidelines for American, modify menus and recipes,
build teams, and design marketing strategies. Required for SNA/SNAM Certification.
Currently under revision. It is recommended that participants complete 100
and 130 (or 132) prior to this course.
How to register for this course
Healthier US Challenge Criteria which relates to course:
-
how to offer reimbursable lunches that meet USDA nutrition standards. "
how to offer reimbursable lunches that demonstrate healthy menu planning
practices and principles of the Dietary Guidelines for Americans. " how
to provide nutrition education to students in multiple grades and meets
or exceeds the following criteria:
-
a) how to provide nutrition education to at least half, but no fewer than
2 of the grade levels in the school (if school consists of 1 grade it
is provided to all students).
-
b) how to deliver nutrition education as part of a structured, systematic
unit of instruction.
-
c) how to involve multiple channels of communication - at least classrooms,
school cafeteria, and home - for each grade to which provided.
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
-
Functional Area 1: Nutrition and Menu Planning
-
Competency 1.1 Provides an atmosphere that ensure the purpose of school
nutrition program (SNP) to "safeguard the health and the well being
of the nation's children."
-
Competency 1.2 Ensures all meals served in the school nutrition program
meet current nutritional standards and meal pattern requirements,
including children with special need diets.
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines
for Americans.
-
Competency 1.4 Plans and encourages menus that encourage student consumption.
(For example: Meet nutrition requirement, provide variety, student input,
etc.)
-
Competency 1.5 Establishes Leadership Role in providing Nutrition Education
as part of the total school education program.
-
Functional Area 6: Food Production
-
Competency 6.1 Applies management Principles to establishing and maintaining
high standards of control for quality food production and distribution.
-
Functional Area 8: Service
-
Competency 8.1 Develops standards of Excellence for providing and maintaining
quality in the presentation and service of food.
-
Functional Area 10: Marketing
-
Competency 10.1 Implements a Marketing plan to create an atmosphere that
attracts and pleases students, teachers, and administrators, and other school
support staff.
-
Competency 10.2 Provides leadership that promotes the school nutrition program
and creates an interest in the role of the school food service program in
the school and community.
Team Nutrition Links
NFSMI Links
Course 410: Managing for Success
Description of Course 410 - Managing for Success (3 hrs.): Supervisory
personnel will learn to locate and use tools, resources, and training designed
to operate a successful school meals program. Learn strategies to increase
reimbursable meal participation and change the balance of ala carte sales
to a healthier mix.
How to register for this course
Healthier US Challenge Criteria which relates to course:
-
a) 3 different fruits and 5 different vegetables each week
-
b) dark green or orange vegetable or fruit 3 or more times each week.
-
c) fresh fruits or raw vegetables 3 or more days a week.
-
d) good source of Vitamin C each day.
-
e) 4 different entrees or meat/meat alternatives each week.
-
f) one or more servings of cooked legumes (dried beans and peas) each week.
-
g) whole-grain foods 3 or more times a week.
-
h) 2 or more iron sources daily.
-
i) Low fat (1%) and/or skim (nonfat) milk daily.
-
a) 100% full strength fruit and vegetable juices
-
b) water (non-Flavored, non-sweetened, non-carbonated).
-
c) calories from total fat must be at or below 35%, excluding nuts, seeds,
and nut butters.
-
d) calories from saturated fat must be at or below 10%.
-
e) total sugar must be at or below 35% by weight.
-
f) portion sizes in for ala carte sales in the school cafeteria are not
to exceed the serving size in the National School Lunch Program; for other
sales, the item package/container is not to exceed 200 calories.
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
-
Functional Area 1: Nutrition and Menu Planning
-
Competency 1.1 Provides an atmosphere that ensure the purpose of school
nutrition program (SNP) to "safeguard the health and the well being
of the nation's children."
-
Competency 1.2 Ensures all meals served in the school nutrition program
meet current nutritional standards and meal pattern requirements,
including children with special need diets.
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines
for Americans.
-
Competency 1.4 Plans and encourages menus that encourage student consumption.
(For example: Meet nutrition requirement, provide variety, student input,
etc.)
Course 480: Menu Planning
Description of Course 480 - Menu Planning (10 hrs.): Learn the
shortcuts, requirements, and costs of various menu designs. Practical application
enables participants to exit the class with menu planning skills. It is
recommended that participants complete 180 and 280 prior to this course.
How to register for this course
Healthier US Challenge Criteria which relates to course:
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
Functional Area 1: Nutrition and Menu Planning
-
Competency 1.1 Provides an atmosphere that ensures the purpose of school
nutrition (SNP) to "safeguard the health and the well being of the
nation's children."
-
Competency 1.2 Ensures all meals served in the school nutrition program
(SNP) meet current nutritional standards and meal pattern
requirements, including children with special need diets.
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines
for Americans.
-
Competency 1.4 Plans and encourages menus that encourage student consumption
(for example, meet nutrition requirement, provide variety, student input,
etc.).
-
Competency 1.5 Establishes Leadership Role in providing Nutrition Education
as part of the total school education program.
Functional Area 6: Food Production
-
Competency 6.1 Applies management Principles to establishing and maintain
high standards of control for quality food production and distribution.
SNA Healthy Edge
Description of Course - SNA Healthy Edge (10 hrs.): Healthy Edge:
Building Healthy School Meals is the newest online education course offered
through Child Nutrition U. This completely revised and reformatted course
contains the most up-to-date nutrition information and fulfills the 10 continuing
education credits required for all levels of SNA Certification in a convenient
and interactive format.
How to register for this course
Healthier US Challenge Criteria which relates to: course how to join Team Nutrition, how to offer reimbursable lunches that meet USDA nutrition standards Healthier US Challenge Criteria which relates to course:
-
a) how to provide nutrition education to at least half, but no fewer than
2 of the grade levels in the school (if school consists of 1 grade it
is provided to all students).
-
b) how to deliver nutrition education as part of a structured, systematic
unit of instruction.
-
c) how to involve multiple channels of communication - at least classrooms,
school cafeteria, and home - for each grade to which provided.
-
a ) 100% full strength fruit and vegetable juices
-
b) water (non-Flavored, non-sweetened, non-carbonated).
-
c ) calories from total fat must be at or below 35%, excluding nuts, seeds,
and nut butters.
-
d ) calories from saturated fat must be at or below 10%.
-
e ) total sugar must be at or below 35% by weight.
-
f ) portion sizes in for ala carte sales in the school cafeteria are not
to exceed the serving size in the National School Lunch Program; for other
sales, the item package/container is not to exceed 200 calories.
Dietary Guidelines 2005 that relate to this course:
NFSMI Competency which relates to course:
- Functional Area 1: Nutrition and Menu Planning
-
Competency 1.1 Provides an atmosphere that ensures the purpose of school nutrition
program (SNP) to "safeguard the health and the well being of the nation's
children."
-
Competency 1.2 Ensures all meals served in the school nutrition program (SNP)
meet current nutritional standards and meal pattern requirements,
including children with special need diets.
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines
for Americans.
- Competency 1.4 Plans and encourages menus that encourage student consumption (Fox ex: Meet
nutrition requirement, provide variety, student input, etc.).
- Competency 1.5 Establishes Leadership Role in providing Nutrition Education as part of the
total school education program.
- Functional Area 6: Food Production
- Competency 6.1 Applies management Principles to establishing and maintaining high standards
of control for quality food production and distribution.
- Functional Area 8: Service
- Competency 8.1 Develops standards of Excellence for providing and
maintaining quality in the presentation and service of food.
- Functional Area 10: Marketing
- Competency 10.1 Implements a Marketing plan to create an atmosphere
that attracts and pleases students, teachers, and administrators, and other
school support staff.
-
Competency 10.2 Provides leadership that promotes the school nutrition program
and creates an interest in the role of the school food service program in
the school and community.
Nutrition 101: A Taste of Food and Fitness
(NSFMI)
Registration Link
www.nfsmi.org/Information/blt2005index.htm
Healthier US Challenge Criteria which relates to course
Dietary Guidelines 2005 that relate to this course:
- Functional Area 1: Nutrition and Menu Planning Competency 1.2 Ensures all
meals served in the school nutrition program (SNP) meet current nutritional
standards and meal pattern requirements, including children with special need
diets.
-
Competency 1.3 Maintains Nutritional integrity of the school
nutrition program (SNP) through implementation of Dietary Guidelines for Americans.
Competency 1.4 Plans and encourages menus that encourage student consumption. (For example: Meet nutrition requirement, provide variety, student input, etc.)
Available Team Nutrition Resources:
Dietary Guidelines 2005
http://teamnutrition.usda.gov/Resources/menuplanner_cover.pdf
Functional
Area I: Nutritional and Menu
Planning
http://teamnutrition.usda.gov/Resources/menuplanner_cover.pdf
Offer Vs Serve Kit:
http://teamnutrition.usda.gov/Resources/offer_v_serve.html
Food Buying Guide and Training CD:
http://teamnutrition.usda.gov/Resources/foodbuying guide.html
USDA Recipes for Schools:
http://teamnutrition.usda.gov/Resources/usda_recipes.html
Assisted Nu Menus, USDA:
http://teamnutrition.usda.gov/Resources/assisted_numenus.html
Fruits and Vegetables Galore:
http://teamnutrition.usda.gov/Resourcesfv_galore.html
More Matters:
http://www.fruitsandveggiesmorematters.org
Functional Area 3: Sanitation, Safety, and Security Serving It Safe:
http://teamnutrition.usda.gov/Resources/serving_safe.html
NFSMI Resources Customer Service: http://www.nfsmi.org/Information/competencies_nfsmi_materials.html#customer_service Nutrition Education: http://nfsmi.org/Information/competencies_nfsmi_materials.html#nutrition_ed
Nutrition and Planning:
http://www.nfsmi.org/Information/Competencies_nfsmi_materials.html#nutrition_menu_planning Sanitation, Food Safety, and Employee Safety: http://www.nfsmi.org/Information/competencies_nfsmi_materials.html#sanitation
