School Food (Winter 2013) by Nathan Archer

Food Official Publication of the Florida School Nutrition Association, Inc.

in Florida

Grains

Winter 2013

What are they all about?

PLUS:

Vote for Your 2013-14 FSNA Executive Board

The Dangers of Artificial Trans Fat

Chapter Chatter

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Food in Florida

Official Publication of the Florida School Nutrition Association, Inc.

2012-2013 EXECUTIVE BOARD OFFICERS President Mary Jane Dunlop Santa Rosa County 6544 Firehouse Rd. Milton, FL 32570 (850) 983-5140 Ext. 108 President-Elect Ida Daniels Hamilton County PO Box 781 Jasper, FL 32052 (386) 792-7805

Sustaining Industry Partner Spotlight.....................................................................................5 Grains, Whole Grain, Whole Grain-Rich – What’s it all about?..................................... 9

SECTION CHAIRS Foodservice Employee/ Manager Chair Mary Jane Cardarelle-Hermans Manatee County 1220 Brambling Ct. Bradenton, FL 34212 (941) 751-8200 Ext. 273

Sustaining Industry Partner (SIP) Representative Jennifer Sills

REGION DIRECTORS Region I Director Wade Hall-Santa Rosa County 4120 Charles Circle Pace, FL 32751 (850) 983-5600 Region II Director Brenda Rolfe-Levy County 7752 NW 50th St. Chiefland, FL 32626 (352) 493-6019 Region III Director Michele Fudo-Putnam County 108 Linda Ln. Palatka, FL 32177 (386) 968-2411

Region IV Director Donna Myers-Osceola County 300 Dakota Ave. Saint Cloud, FL 34769 (407) 933-5173 Region V Director Sarah Brooks-Citrus County 2198 W Silver Hill Ln. Lecanto, FL 34461 (352) 249-7676 Region VI Director Martha Brown-Highlands County 1 Barracuda Dr. Sebring, FL 33875 (863) 471-5676

Region VII Director Maggie Green-Dade County 1151 SW 123 Ave., Bldg #35 Pembroke Pines, FL 33025 (305) 823-7439

Grains, Whole Grain, Whole Grain-Rich – What’s it all about? – Certification Test........................................................................................................................... 12 Introducing the 2013–14 Candidates......................................................................................14 2013-14 FSNA Election Ballot...................................................................................................16 Proposed Amendment Changes............................................................................................. 17 FSNA Scholarships & Awards Deadlines..............................................................................19 Scholarships & Awards Contact Information.........................................................................................20 Scholarships & Awards FAQs............................................................................................................................21 Member Spotlight on Maggie Green.................................................................................... 22 The Dangers of Artificial Trans Fat........................................................................................24 2012 Region Seminars................................................................................................................ 37 2012 FSNA Indusrty Seminar and Community Expo.....................................................39 2013 Annual Conference & Expo.............................................................................................41 2013 Legislative Action Conference.....................................................................................45 2012-13 FSNA & SNA Calendar...............................................................................................48

Departments 2012-13 Sustaining Industry Partners (SIPs)........................................................................ 6 Catching up with Florida Department of Agriculture and Consumer Services Division of Food, Nutrition and Wellness..............................................................................7 Chapter Chatter............................................................................................................................ 25

REGION DIRECTORS-ELECT Region I Director-Elect Betty Jo Marcotte-Okaloosa County 3970 Indian Mound Rd. Crestview, FL 32539 (850) 301-3020 Ext. 295

Features President’s Message...................................................................................................................... 4

Secretary/Treasurer Nancy Brumbaugh Orange County 2263 Grapevine Crest Ocoee, FL 34761 (407) 905-3005

Administrative/ Supervisory Chair Patrick McCarty Indian River County PO Box 212 Plymouth, FL 32768 (772) 564-4981

Contents

Region V Director-Elect Heather Wellings-Hillsborough County 7001 Interbay Blvd #269 Tampa, FL 33616 (813) 840-7104

Index to Advertisers Smucker’s Foodservice......................................................................Inside Front Cover Hadley Farms, Inc...................................................................................................................2 SunButter................................................................................................................................ 32

Region VII Director-Elect Gayle Roberts-Broward County 2265 SW 33rd Way Ft. Lauderdale, FL 33312 (754) 322-4410

Jennie O Turkey Store........................................................................................................36

FSNA STAFF

M & B Products, Inc........................................................................................... Back Cover

Florida Strawberry Growers Association.....................................Inside Back Cover Fran Gilbert, CAE Kathy Clark-Lucia Lorie Grooms, CMP Kelly Ferguson

School Food in Florida CONTRACT STAFF Graphic Designer

Nathan Archer

FSNA 124 Salem Court Tallahassee, Florida 32301-2810 (850) 878-1832 • fax: (850) 656-0149 Web address: www.floridaschoolnutrition.org

The School Food in Florida publication is published four times a year by the Florida School Nutrition Association, 124 Salem Court, Tallahassee, FL 32301, telephone (850) 878-1832, Fax (850) 656-0149. Articles and editorials in School Food in Florida represent the views of the authors and do not necessarily reflect official policy of the Florida School Nutrition Association nor does acceptance of any advertisement imply endorsement of the product(s) or service(s). FSNA is affiliated with the School Nutrition Association (SNA), 120 Waterfront Street, Suite 300, National Harbor, Maryland 20745, telephone (800) 877-8822.

School Food in Florida Winter 2013

Executive Director Membership/Accounting Marketing/Show Management Part-Time Support Staff

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President’s Message HAPPY NEW YEAR to my FSNA family! I hope that you all had a wonderful holiday season and are rested and ready to finish out this school year. I have to say that serving as President so far this year has been remarkable. I have enjoyed most every minute of it. Since school started I have traveled far and wide all over the state of Florida. I started on October 1 at the Industry Seminar in Naples where FSNA joined with FASBO for the first time. Thank you to Jennifer Sills and her team for organizing a great event. Kern Halls from Orange County hosted a great session with a panel of students who gave us a glimpse into their world and what they think of their cafeteria and the meals that are served every day. We were also treated to a panel discussion with some of our SIP members to get an idea of what they are doing to meet the new meal pattern requirements and the challenges they face. From Naples, Ida Daniels and I traveled over to Viera in Brevard County for the first Regional Conference of the season. Donna Myers, Region IV Director, and local President, LaLanya Wilson, did a marvelous job embracing the Hawaiian theme and shared some wonderful breakout sessions. As each weekend came and went Ida and I traveled across the state. I was able to attend Region IV, Region III, Region VII, Region VI, and of course my own Region I. Unfortunately, I came down with bronchitis and was unable to attend Region V. I truly hate that I missed that one. Ida and Fran said that it was a wonderful conference and fun was had by all. I know that I missed out on a good time with Sarah and Dale and the rest of the gang down there. Please allow me to say “Thank you” to Wade and everyone in Santa Rosa who made our Region I conference a spectacular event. I am so very proud of Santa Rosa County and its members. They know how to work hard and play harder. Just like the rest of you, we always have a good time! All of the conferences I attended were great and embraced this year’s theme perfectly. The breakout sessions covered everything from the new meal pattern requirements to pineapple bowling. I met so many wonderful people and had an opportunity to see old friends. I have had the time of my life the last two years as I have traveled around visiting the regional conferences. It is by far one of the best parts of serving as President. I am truly going to miss seeing you all next year. Since our last issue we have celebrated NSLW, cast our votes on the SNA ballot and celebrated the holidays. Now it is time to start a new year. I hope that as you made your New Year resolutions that you included being active in the association and recruiting new members. Don’t forget about SNA’s membership drive. For every 5 new members you recruit your name goes into the hat to win that trip to St. Thomas Virgin Islands. Also, don’t forget to cast your vote, included in this magazine on page 16, for our own FSNA Executive Board. Please make sure to read the directions for voting carefully so that your ballot is not disqualified and mail your original ballot to the FSNA office in Tallahassee by February 1, 2013. And last but not least, don’t forget to submit your award book to the FSNA office postmarked no later than February 1, 2013.

School Food in Florida Winter 2013

Legislative season is upon us. Florida’s Legislative Action Caucus is scheduled for February 11-12, 2013 in Tallahassee. Please see the registration form and agenda on page 45. Also, national legislative caucus is scheduled for March 3-6 in Washington, D.C. I look forward to representing Florida along with Jud Crane and his Legislative Committee.

Also in this issue is the registration for our Annual Conference in Orlando. Fran and Lorie along with the rest of the Executive Board have been working on making this year’s conference new and fresh with sessions that will satisfy the needs for our members, our directors and our industry partners. As we plan ahead for our Annual Conference please make sure to plan on attending the House of Delegates. There are four amendments proposed that need to be voted on this year which are listed on pages 17 and 18 of this issue. Please take the time to discuss the amendments with your local members and send your delegates to the House of Delegates so that your voice can be heard!! I guess that is all for now. I kind of got worn out just writing about all of the things we have going on. Never let it be said that our Association rests on its laurels. Just like in the kitchen, there is always something that needs to be done. Until next time, I hope that you are all Living Today for a Better Tomorrow

Mary Jane Dunlop 2012-2013 FSNA President

A Message from your Industry Representative Dear Industry Members, This year has proven to be one of the most challenging in recent memory as schools try to interpret and implement the new meal pattern guidelines while businesses and manufactures try to anticipate new product requests and fluctuating order levels. As a collective group of foodservice professionals and industry representatives dedicated to the health and wellness of students, focusing on solutions-based approaches that promote discussion around our challenges and successes will surely move us along the path to greater success more rapidly! As your new Sustaining Industry Partner (SIP) representative for 2012-2014, I am excited to represent your interests with school nutrition professionals from across the state and look forward to helping shape the direction of the organization as an executive committee member. In order for industry members to be successful in our partnership with the Florida School Nutrition Association (FSNA) we need to be informed and fully participatory in the organization’s decision-making process. If you have not already signed up as an industry member for 2012-2013, it’s not too late. Visit the SIP member’s section at www.floridaschoolnutrition.org for membership forms and updated industry member information. Any organization that provides support, products, or services to school foodservice professionals and child nutrition programs is strongly encouraged to join FSNA’s industry membership. Industry members represent various supply chain segments, including: • Manufacturers of food and beverage products

• Foodservice suppliers and small wares companies

• Computer hardware/software and other technology companies

• And organizations that provide consulting services to the school foodservice profession

• Equipment manufacturers

• Brokers and Distributors

Industry members enjoy a variety of benefits with their membership. The most valuable membership benefits for organizations include professional credibility, legislative power and professional development opportunities. FSNA strives to provide industry members with benefits that suit their current needs and expand opportunities for growth. Thank you to those industry members who have been supporting FSNA for over 20 years! Calico Industries, Inc. www.calicoindustries.com

Florida Agents www.floridaagents.com

Hobart Corporation www.hobartcorp.com

Clark Food Service Equipment www.clarkinc.biz

Food Equipment Reps www.ferinc.net

J&J Snacks www.jjsnack.com

Dairy Council of Florida www.floridamilk.com

Form Plastics Company www.formplastics.com

Moneuse Sales Agency, Inc. www.MoneuseSales.com

Finn Marketing Group, Inc. www.finnmarketing.com

Gold Kist Farms - School Food Service www.poultry.com

PepsiCo Foodservice www.PepsiCoSchoolSource.com

Thank you for the opportunity to represent FSNA industry members. I look forward to a productive and successful term! Best Regards,

Jennifer W. Sills Check out the Industry Insider, The School Nutrition Association’s (SNA) monthly industry member newsletter, http://www.schoolnutrition.org/Content.aspx?id=10886

School Food in Florida Winter 2013

The list above is provided by FSNA, to the best of their knowledge. If your company is not listed or your company name has changed over the last 20 years, please contact the FSNA office and we’ll list your company in a future issue.

2012-13 Sustaining Industry Partners (SIPs) (As of November 16, 2012)

Thank you for your continued support of the Florida School Nutrition Association! You are a vital part of our success! Membership runs from August 1, 2012 – July 31, 2013. If you would like to join, please contact the state office.

A Higher Level Advantage Waypoint AFM, Inc. American Foods Group Apple & Eve Asian Food Solutions, Inc. Atlantic Coast Marketing Barilla America Bridgford Foods Corporation Brookwood Farms Café Favorites/CEM Bakeries Calico Industries, Inc. Cambro Manufacturing Campbell’s North American Foodservice Cargill Foodservice Chef ’s Corner Foods Chiquita Brands North America Clark Food Service Equipment Coastal Sales & Marketing, LLC ConAgra Foods Contrax Furnishings Dairy Council of Florida

School Food in Florida Winter 2013

Dakota Growers Pasta Company

Denver Equipment Co. of Charlotte, Inc. Dessert Innovations DFM Inc. Don Lee Farms Eaton Marketing and Associates ES Foods Evergreen Packaging

LTI “Changing how food is served” FESMA (Food Equipment Sales & Marketing Agents, Inc.) Finn Marketing Group, Inc. Florida Agents Florida Department of Citrus Florida Strawberry Growers Assn. Food Equipment Reps Foodlink Form Plastics Company Galley Inc General Mills Giorgio Foods, Inc. Gold Kist Farms - School Food Service Gordon Food Service Hadley Farms, Inc. Heartland Payment Systems Heinz High Liner Foods (USA), Inc. Hobart Corporation HOPCO Foodservice Marketing Horizon Software International, LLC J&J Snacks J.T.M. Food Group Jennie O Turkey Store Just Another Food Broker Kellogg Food Away From Home Kraft Foods Land O’ Lakes Inc. Ling’s 5th Taste

M & B Products, Inc. Marjon Specialty Foods Inc. McCain Foods Moneuse Sales Agency, Inc. Mrs. T’s Nardones Brothers Pizza National Food Group, Inc. Naturally Fresh Bay Valley Foods LLC PanSaver® / M&Q Packaging Corp. Paramount Marketing Group Payless ShoeSource PCS Revenue Control Systems, Inc. PepsiCo Foodservice Precision Foods, Inc. Pro View Foods Quantum Foods LLC Red Gold, LLC Rich Ice Cream Rock-N-Roll Gourmet Schwans Food Service Star Food Healthy Express Steve’s Frozen Chillers, Inc. Sunsweet Growers Inc. Super Bakery, Inc. Tabatchnick Fine Foods Inc. Tyson Foods Unisource Marketing Group Upstate Niagara Cooperative Whaley Foodservice

Catching up with Florida Department of Agriculture and Consumer Services Division of Food, Nutrition and Wellness With the rising cost of food, providing whole grains and fresh fruits and vegetables on the serving line is not the only challenge to school food service. Balancing those escalating expenses while meeting the requirements of the new Healthy, Hunger-Free Kids Act also requires a tightening of school food service budgets. To assist with the implementation of the new meal patterns, the United States Department of Agriculture (USDA) is providing an additional 6 cents of reimbursement funds for each lunch meal served by school food authorities (SFAs) that are certified in meeting the new meal patterns through their state agency. SFAs in Florida can be certified for the additional 6 cents reimbursement by one of two ways: Electronic Submission or On-site Certification. SFAs that elect certification by electronic submission must provide Food, Nutrition and Wellness (FNW) with a week’s menus using USDA’s

menu worksheet that includes a simplified nutritional assessment. In addition, an attestation form must be submitted. These documents are reviewed by FNW staff and if approved, the SFA is certified for the additional 6 cents certification. Because USDA requires that state agencies monitor compliance, those SFAs that elect the electronic submission method may be subject to a validation review conducted by FNW’s Program Accountability Section. Validation reviews are intended to ensure that meal service operations are consistent with the documentation submitted for certification. All large SFAs that elect the electronic submission will be scheduled for a validation review, and additional SFAs will be randomly selected to ensure that FNW meets the 25 percent review requirement mandated by the USDA. The scope of the validation review includes on-site visits and observation of the meal service for each certified menu

type as well as a review of production records for the observed meal services. Unlike the first certification option, SFAs that elect on-site certification are exempt from validation reviews. FNW has contracted with CN Resources to conduct on-site certification for SFAs within Florida. For SFAs with limited staff or those in need of more assistance with implementing the new meal patterns, on-site certification is strongly encouraged. During the on-site certification, CN Resources staff will assist SFAs in the certification process by completing the menu worksheet and conducting a nutritional analysis. If issues are found during the on-site certification process, CN Resources is available to provide technical assistance without any penalty of reclaiming meals or losing the additional 6 cents unlike the validation review.

Know that the Division of FNW is here working to help make these changes easier for all of Florida’s schools.

School Food in Florida Winter 2013

To date, FNW has certified 47 out of 269 National School Lunch Program sponsors for the additional 6 cents reimbursement. While FNW’s goal to have all SFAs certified by the end of the school year may seem a tad too optimistic, FNW is up for the challenge. Feedback from sponsors, particularly by those that selected the on-site certification method, found the process to be easy and the contractors helpful and rewarding – not just because of the additional 6 cents but also due to the technical assistance received during the visit.

School Food in Florida Winter 2013

Sponsors Certified for the Additional 6 Cents Reimbursement*:

A Plus Learning Academy

Leon CSB

Alachua County School Board (CSB)

Manatee CSB

Alachua Learning Center

Marion Charter School, Inc.

Baker CSB

McKeel Academy of Technology

Brookwood Florida, Inc.

Nassau CSB

Broward Community Charter School West

Orange CSB

Broward CSB

Pasco CSB

Cape Coral Charter School Authority

Polk County Sheriff â&#x20AC;&#x2122;s Office

Citrus CSB

Pope John Paul II Catholic School

Clay CSB

Putnam CSB

Collier CSB

Renaissance Charter School, Inc.

Covenant House

Ridgeview Global Studies

Dade CSB

Sarasota CSB

Department of Corrections

SMA Behavioral Health Services, Inc.

Downtown Miami Charter School, Inc.

SOS Academy

Duval CSB

St. John The Apostle Catholic School

Faith Assembly of God

St. Johns CSB

First Assembly Christian

Stars Middle School

Florida Charter Educational Foundation

Twin Oaks

Hernando CSB

Volusia CSB

Hillsborough CSB

Walton CSB

Hillsborough Department of Aging and Family Services

Washington CSB

Holy Family School Jubilee Christian Center of Pensacola Lawrence Academy, Inc.

*as of November 26, 2012

Grains, Whole Grain, Whole Grain-Rich –

What’s it all about? By: Richard Parks, MS, RD, SNS, Lead Dietitian, Division of Food, Nutrition and Wellness, Florida Department of Agriculture and Consumer Services

The 2010 Dietary Guidelines for Americans recommends different amounts of calories and foods according to one’s age and activity level. Overall, the guidelines recommend that all Americans make half or more of their grains choices as whole grains. For everyone age 9 and up, this means eating three to five servings or more of whole grains every day. In the National School Lunch Program (NSLP), the new meal pattern requirements include a weekly requirement that at least one-half of all grains offered in school meals must be from whole grain-rich foods. These new requirements have been set in place to capture the benefits of whole-grain foods served in schools participating in the NSLP and School Breakfast Program (SBP). Whole-grain foods are beneficial because they: • Contain vitamins, minerals, fiber, and antioxidants. • May reduce the risk of heart disease.

• May help you maintain a healthy weight.

What is the time frame for these changes?

Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas and grits are examples of grain products. Grains are divided into two subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel – the bran, germ and endosperm. Whole-Grain examples include: • whole-wheat flour

• bulgur (cracked wheat) • oatmeal

Ref ined-Grain examples include: • white flour

• de-germed cornmeal

• whole cornmeal • brown rice

• white bread • white rice

School Food in Florida Winter 2013

In the first year of implementation of the new meal pattern requirements ( July 1, 2012), at least one-half of the grains offered during the school week in lunch meals must be whole grain-rich. In the second year of rule implementation ( July 1, 2013), at least one-half of the grains offered during the school week in breakfast meals must be whole grain-rich. In the third year of rule implementation ( July 1, 2014), all grains offered during the school week must be whole grain-rich in breakfast and lunch meals.

What foods are in the grains group?

Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron and many B vitamins. Therefore, most refined grains are enriched. This means certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back after processing. Fiber is not added back to enriched grains. Check the ingredient list on refined-grain products to make sure that the word "enriched" is included in the grain name. Some food products are made from mixtures of whole grains and refined grains.

Commonly eaten grain products Whole Grains

Refined Grains

amaranth brown rice buckwheat bulgur (cracked wheat) millet oatmeal/rolled oats popcorn quinoa sorghum triticale whole-grain barley whole-grain cornmeal whole rye whole-wheat bread whole-wheat crackers whole-wheat pasta whole-wheat sandwich buns and rolls whole-wheat tortillas wild rice

cornbread* corn tortillas* couscous* crackers* flour tortillas* grits noodles* pitas* pretzels white bread white sandwich buns and rolls white rice Pastas spaghetti macaroni Ready-to-eat breakfast cereals corn flakes

Ready-to-eat breakfast cereals whole-wheat cereal flakes muesli The products with the asterisk (*) in the above list are sometimes made from refined grains and sometimes from whole grains. Check the ingredient list for the words “whole grain,” “whole wheat,” “whole corn,” etc., to decide if the products are made from a whole grain. Other common words and names for other whole-grain foods include berries and groats such as wheat berries or oat groats.

What is considered a whole grain-rich food? Whole grain-rich food is defined as a food product with whole grain as the primary ingredient by weight, and whole grain should be listed as the first (dry) ingredient.

School Food in Florida Winter 2013

Foods that qualify as whole grain-rich for the school meal programs are foods that contain 100 percent whole grain or contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50 percent is whole grain. Whole grain-rich products must contain at least 50 percent whole grains and the remaining grain, if any, must be enriched.

Whole grain-rich foods may also be identified from packaging or manufacturer information stating that the whole-grain content is 8 grams or more per serving or contain the Food and Drug Administrations’ whole grains health claim: “Diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.” When flour blends are listed in the ingredient list and grouped together with parentheses, for example, ingredients: flour blend (whole-wheat flour, enriched flour), sugar, cinnamon, etc., program operators will need to know that the whole-grain content is at least 8 grams per ounce equivalent (oz eq) or that the weight of the whole grain is greater than the first ingredient listed after the flour blend such as sugar in the example.

What are the new meal pattern requirements for grains/whole grain-rich? The new meal pattern has new age/grade groups of elementary grades K-5, middle school grades 6-8 and high school grades 9-12. For the elementary schools, daily portions of 1 ounce are needed with a range of servings per week of 8-9 oz eq and for middle schools, the daily 1 ounce portion is needed with a range of servings per week of 8-10 oz eq. Schools may combine elementary and middle school meal plans applying the lower elementary range of 8-9 oz eq for all planned meals. For high school students, daily 2 oz eq portions are needed and a weekly range of 10-12 oz eq. What counts as an oz eq of grains? In general, one slice of bread, 1 cup of ready-to-eat cereal or ½ cup of cooked rice, cooked pasta, or cooked cereal can be considered as 1 oz eq from the Grains Group. Recognizing that operators and manufacturers that provide products for the school meal programs may require time to change specifications and revise products, sponsors may credit grain products based on the 14.75 grams of grains per serving through school year 2012-2013. The terms “grains/breads component” and the Grains/ Breads Chart are being phased out this school year and replaced with “oz eq” and the Whole Grain-Rich Chart. As provided for in the new NSLP and SBP regulations, grain products must be credited using the oz eq method for all grain products beginning on July 1, 2013, (the beginning of school year 2013-2014). This criterion is applied to various products as follows:

provide eight servings on an elementary (K-5) menu plan: 1. 4 ounces of 100 percent whole grains and 4 ounces of refined, enriched-grain products (100% + 100% + 100% + 100% + 0% + 0% + 0% + 0%)

2. 3 ounces of 100 percent whole grains, 2 ounces of partly wholegrain products (whole grain-rich) and 3 ounces of refined, enriched-grain products (100% + 100% + 100% + 50% + 50% + 0% + 0% + 0%) 3. 2 ounces of 100 percent whole grains, 4 ounces of partly wholegrain products (whole grain-rich) and 2 ounces of refined, enriched-grain products (100% + 100% + 50% + 50% + 50% + 50% + 0% + 0%) 4. 8 ounces of partly whole-grain (whole grain-rich) products (50% + 50% + 50% + 50% + 50% + 50% + 50% + 50%)

How should breaded meat items like chicken nuggets be handled? Manufacturers may apply for a Child Nutrition (CN) Label for qualifying products to indicate the number of oz eq grains that meet the whole grain-rich criteria. The term “oz eq grains” on the CN Label indicates that the product meets the whole grain-rich criteria, while the terms “bread” or “bread alternate” on the CN Label indicates the product meets previous program requirements for grains/breads. For this school year, schools have total flexibility to decide whether to count the batter or breading (when greater than or equal to 0.25 oz eq) toward the daily and weekly grains requirements. Beginning next year (2013-2014), all grains equal to or greater than 0.25 oz eq must be counted towards the weekly grains range including battered or breaded products.

• Baked goods, such as breads, biscuits, bagels, etc., require 16 grams of creditable grain ingredients in order to provide 1 oz eq credit.

Are grain-based desserts allowed?

• For ready-to-eat breakfast cereal, 28 grams or 1.0 ounce of product is considered an oz eq. The oz eq volumes are 1 cup flakes or rounds, 1.25 cups puffed cereal and ¼ cup granola.

Under the Offer versus Serve (OVS) provision, what would make a complete grain/whole grain-rich component?

How can I meet the requirement of one-half of grains offered over the week are whole grain-rich?

For high schools, a full grain component would need to be at least a full 2 oz eq of a planned grain at the point of service to count as one of the minimum three components required to make a complete meal. One of the three selected student portions must be at least ½ cup of a fruit or vegetable serving.

• For cereal grains such as oatmeal, pasta and brown rice, a 1 oz eq is 28 grams (approximately 1.0 ounce by weight) of dry product. Since these grains are served cooked and water is added in preparation, the cooked volume equivalent is ½ cup cooked cereal, pasta or rice.

School Food in Florida Winter 2013

Using an example for menu plans requiring one-half of a student’s grain requirements over the week is whole grainrich might look like any of the following menu plans that

Yes. Up to two oz eq per week of the 8-9, 8-10 and 10-12 oz eq in the respected age/grade groups may be from grain-based desserts as long as the weekly calorie and saturated fat content permit the dessert item to be included in a sponsor’s menu plans.

For elementary and middle schools implementing OVS, the minimum creditable portion allowed is 1 oz eq of grains with the weekly grain ranges being planned. For K-5 schools and K-8 schools using the combined K-8 age/grade group, the oz eq of grains must be 8-9 servings per week. The daily offering of sandwiches and entrée items with 2 oz eq servings of grains every day will cause menu plans to be at 10 oz eq per week exceeding this limit. Note: Grains items may be more than the 2 oz eq on some days as there is no daily maximum of grains but the weekly ranges of grain servings must be met. Using the smallest creditable amount of grains (0.25 oz), partial portions of grains are rounded to the nearest quarter serving for whatever the group the grain is in (e.g., 0.3 oz serving of croutons from Group A credits as 0.25 oz; 0.8 oz of bread from Group B credits as .75 oz of a serving). Resources:

Websites:

United States Department of Agriculture Food and Nutrition Service:

Whole Grain Foods Council http://www.wholegrainscouncil.org/

Memo SP 30-2012 - Grain Requirements for the National School Lunch Program and School Breakfast Program Memo SP 02-2013 - Corn Masa (Dough) for Use in Tortilla Chips, Taco Shells and Tamales

USDA Team Nutrition HealthierUS School Challenge Toolkit http://teamnutrition.usda.gov/healthierus/HUSSCkit_pp25-35.pdf CN Labeling Program www.fns.usda.gov/cnd/cnlabeling/ Florida Department of Agriculture and Consumer Services – Division of Food, Nutrition and Wellness – www.freshforfloridakids.com

Grains, Whole Grain and Whole-Grain Rich – Certification Test (Winter 2013) Answer True or False

1. In the first year of the implementation of the new meal pattern requirements, at least one-half of all grains offered in school meals must be from whole grain-rich foods. 2. Refined Grains have gone through a process that removes the bran and germ. 3. In general, 2 slices of bread, or 1 cup of cooked rice is consider as 1 oz equivalent from the Grains Group. 4. Grain-based desserts are not allowed.

School Food in Florida Winter 2013

5. Overall the 2010 Dietary Guidelines for Americans recommends making at least half of their grain choices as whole grains.

Name: ____________________________________________________ Chapter: ________________ SNA Membership #: ________________ Address: __________________________________________________ Approved for one (1) CEU by:__________ (Local Certification Chair) To receive one (1) Continuing Education Unit (CEU), you must complete the above test, and then give it to your local certification chair for grading and approval. Your certification chair will return the graded and approved test to you. As of September 1, 2008, if you are certified, you can use up to 3 publication articles per year to renew your certification. Passing grade is 80%. The issue date (October 2012) must fall within your certification period. Also, as of September 1, 2008, certified members are no longer required to submit their CEUs to SNA. SNA will check proof of CEUs via a random audit. If you are selected for an audit, notification to send CEU documentation will be included in your annual certification renewal notice.

Be sure to keep each graded test as proof of 1 CEU!

Multiple Choice:

Circle the letter of the best answer for each question 6. Examples of whole grain include: a. Bulgur

b. Oatmeal

c. White Rice d. a and b

7. How many grams of creditable grain ingredients are required for a baked good to provide 1 oz equivalent credit? a. 8 grams

b. 12 grams

c. 16 grams d. 20 grams

8. Whole-grain foods are beneficial because: a. They help you maintain a healthy weight b. They look good on the plate

c. The bran and germ have been removed d. They do not contain antioxidants

9. During the third year of the new meal pattern requirements implementation: a. One-half of the grains offered must be whole grain b. All grains offered must be whole grain

c. One-fourth cup of grains offered must be whole-grain

d. There is no whole-grain requirement during the third year

10. According to the 2010 Dietary Guidelines for Americans, everyone age 9 and up should be eating: a. 1-3 servings of whole grains everyday b. 3-5 servings of whole grains everyday

c. 5-7 servings of whole grains everyday d. 7-9 servings of whole grains everyday

SNA Membership One Voice for School Nutrition! SNA is the voice of school nutrition. The larger our membership, the stronger our influence is on Capitol Hill, in the media and in the school communities we all support. Help recruit new members to SNA, by telling them about your positive experiences and the many benefits members receive including: • Meal Pattern implementation resources • Year-round free educational webinars • Educational conferences tailored to your needs • Legislative and advocacy efforts

• Scholarships through SNA’s School Nutrition Foundation • PR tools to promote your programs • A subscription to SNA’s award winning magazine, School Nutrition • Access to the latest news and issues from the SNA website and e-newsletter SNA SmartBrief

Recruit five or more new members between June 1, 2012 and May 31, 2013 and you will automatically be entered into a drawing to win a grand prize trip to St. Thomas in the U.S. Virgin Islands or 1 of 7 registrations to SNA’s 2014 Annual National Conference (ANC) in Boston*. Plus, the more you recruit, the more chances you will have to win. For every five additional new members you refer, you will receive one additional entry into the prize drawing. Don’t forget! Make sure the new member writes your name in the referral section of the application form otherwise it won’t count! For more information visit www.schoolnutrition.org/usvi

*One (1) Grand Prize includes 4-day/3-night hotel accommodation for two people at the Marriott Frenchman’s Reef Resort Hotel in St. Thomas (U.S. Virgin Islands), airfare and five hundred dollars ($500) spending money will be awarded. Additionally, seven (7) ANC Boston 2014 registrations will be awarded. Each registration prize includes one (1) annual national conference registration fee only and does not include airfare, land transportation, meals, hotel accommodations or any other expenses. VOID WHERE PROHIBITED OR RESTRICTED BY LAW. For complete prize drawing rules, visit www.schoolnutrition.org/usvi

PHOTO CREDIT: ISTOCKPHOTO.COM

• A certification and credentialing program

Win a trip to the U.S. Virgin Islands or an ANC Registration

Vote for Your 2013-14 FSNA Executive Board

Here are the interviews with the candidates running for state office. Please read each profile carefully and complete the ballot on page 16. Remember: YOUR VOTE COUNTS.

Candidate for President-Elect Maggie Green FSNA Member for: 10 years Current SFS Position: FN Manager, Dade County Offices Held: Local Scholarships & Awards Chair, Local President-Elect, Local President, Local Membership Chair, SWAC Advisor, FSNA Scholarship & Awards, Region VII Director, Foundation Chair of Regional Directors, Region Director Chair

What are the advantages of FSNA membership to school food service employees?

What do you believe the role of FSNA is/should be?

I feel FSNA plays a mothering role to its members. It prepares us, trains us, protects us and rewards us just “like mom would.” It’s the root, the core, it’s the glue that holds us all together. What experiences have prepared you to run for President-Elect? Life experiences and FSNA both have prepared me. I’ve been a leader because I knew how to follow. FSNA gave me a pedestal to be the change I wanted to see in the organization, but life has shown me that passion and drive can take you places your resume wouldn’t.

If elected President-Elect, what issues will you address on behalf of the Association’s members? School Food in Florida Winter 2013

Jennie Chessman FSNA Member for: 6 years Current SFS Position: FN Manager, Brevard County Offices Held: SWAC Advisor, Local Membership Chair, Local President-Elect, Local President, Local Scholarships & Awards Chair

What are the advantages of FSNA membership to school food service employees?

Besides the obvious discount on theme park tickets, dinners etc. FSNA offers constant support to its members. FSNA also gives us the opportunity to learn more and to better our skill level during our conferences. We also get to travel to new cities and meet people that share our same passion.

Candidate for Region IV Director-Elect

Ex-members have stopped participating due to issues in local associations. And instead of fixing those problems they choose not to participate at all. I think time should be spent helping counties resolve those local issues so the whole body can stop being affected and the state can move forward.

The opportunity to take your career to greater heights through scholarships, grants, the many people you meet and friendships you make. The endless networking, opportunities for growth and education and again the people you meet and the friendships you make! Not only to support the local chapters but to lead them as well. To be our liaison with SNA making sure vital information reaches all the way down to the local chapters. Not only with national but state information as well. To keep providing educational sessions for its members as well as the scholarship and grant opportunities. To strongly promote membership not only at the state but national level as well. What experiences have prepared you to run for Region Director-Elect?

I have always believed that every adventure in life is worth working your way up. As with food services, I have held every position within the kitchen before becoming a manager. With my local chapter I have held all but 2 positions, which I still intend on doing!

I believe that it is very important to gain a working knowledge of all positions to be able to give each new position that much more. If elected Region Director-Elect, what issues will you address on behalf of the Association’s members? I believe increasing membership is always a must as well as ways to increase our members’ benefits. I also feel that staying up with the current events in our business is vital to us being able to continue doing what we do every day.

Candidates for Foodservice Employee / Manager Section Chair Nancy Hussey FSNA Member for: 13 years Current SFS Position: FN Manager, Broward County Offices Held: Local President-Elect, Local President, Local Membership Chair, FSNA Membership

Nancy Nichele FSNA Member for: 15 years Current SFS Position: FN Manager, Broward County Offices Held: Local President, Local Secretary, Local Scholarships & Awards Chair, Local Nutrition Chair

What are the advantages of FSNA membership to school food service employees?

What do you believe the role of FSNA is/should be?

There are many benefits including increased access to knowledge about what is happening in child nutrition. My favorite is the networking, which happens when you attend the different meetings offered throughout the year. I am amazed at how “alike” yet “different” we are. To offer training and ideas which help build members to be the best child nutrition employees possible. Additionally, advocacy for the profession--through our grassroots input-SNA is able to articulate our needs to USDA. What experiences have prepared you to run for Employee/ Manager Section Chair?

Being elected and serving as the local president for 3 terms I appreciate the need for supporting managers. I like to help my colleagues succeed. Helping managers in Broward County adjust to a new accounting system demonstrated my ability to encourage managers. If elected Employee/Manager Section Chair, what issues will you address on behalf of the Association’s members?

• Identify and disseminate “best practices” for implementation of the new food guidelines for school lunch and breakfast

Showing Certification information and the practice of Child Nutrition is available. Reaching out to all members and letting them know what is available to them. Scholarships are available to Students and Faculty and School Staff. We need to promote Child Nutrition in our own schools. What experiences have prepared you to run for Employee/ Manager Section Chair?

Two years as President, two years as President-elect, two years as Secretary and two years as Treasurer for the Local Chapter. I have been an FSNA Member for 16 years. Also, I did a lot of fundraising events and we raised over $5,000.00 for last year. If elected Employee/Manager Section Chair, what issues will you address on behalf of the Association’s members?

I would promote Membership. We presented a “What Membership Can Do For You,” PowerPoint presentation to our employees. Our county was successful in increasing our local membership numbers by 40 percent; and state level was increased by 18 percent. It took a lot of TEAMWORK.

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• Follow, support and help implement the President’s plans of action

FSNA Membership will help promote child nutrition and educational programs. It is established to create opportunities for all members to be involved in the Legislative Issues and Child Nutrition Programs so that we can show our feelings of Pride and Professionalism.

2013-14 FSNA Election Ballot 2013-2014 STATEWIDE OFFICERS All FSNA members may vote for President-Elect. President-Elect r

Maggie Green

EMPLOYEE/MANAGER SECTION CHAIR CANDIDATES Only members of the Employee Manager section may vote in this section: Employee/Manager Section Chair r

Nancy Hussey

Nancy Nichele

REGION DIRECTOR-ELECTS To vote in this section, you must list your chapter and vote for the Director-Elect of the region to which YOUR chapter belongs. If you are not in Region IV, you are not eligible to vote in this section. County Name: ___________________________________________ I belong to the chapter listed above (Fill in COUNTY NAME, not chapter number) Region IV Director-Elect (Brevard, Indian River, Lake, Orange, Osceola, Polk, Seminole) r

Jennie Chessman

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BALLOTS SHOULD BE POSTMARKED BY FEBRUARY 1, 2013

No copies of this ballot will be accepted. Send your original ballot to: FSNA Elections 124 Salem Court Tallahassee, FL 32301-2810

Proposed Amendment Changes

The following four Proposed Amendment Changes will be discussed and voted on at the House of Delegates meeting during the 2013 FSNA Annual Conference. The House of Delegates meeting is tentatively scheduled for Saturday, April 6, 2016 from 1:00 pm â&#x20AC;&#x201C; 2:30 pm (registration from 12:30 pm â&#x20AC;&#x201C; 1:00 pm). Please review the amendment changes during your local association meetings so your delegates will know how your association wishes to vote. A quorum of delegates is required at the annual HOD meeting in order for a vote on the amendments to take place. It is vital that delegates attend the HOD meeting during the annual conference. Insertions are bold and underlined, deletions are struck out. Proposed Amendment #1: Provides language to allow previously elected Board members to run for the same office one time, non-consecutively. Submitted by: Fran Gilbert, Resolution & Bylaw Committee Existing

Existing w/Proposed Changes

Proposed New Bylaw

Article V Officers

Section A. Elected Officers All officers shall hold office until July 31st, the end of the fiscal year. To be eligible for any state office, a member shall have held membership in the state and national Associations for at least three (3) years immediately preceding the nomination and shall have demonstrated leadership ability in a chapter affiliate by participating at a state conference, or by serving on a state committee or advisory board. Potential officers shall have demonstrated interest in and knowledge of Association affairs. They shall be regularly employed by an organization in an eligible field, but may not be employed as a supervisor, region manager, or corporate officer of a for-profit organization above the school district level. If they retire or otherwise leave employment after completing one (1) year of their term, they may complete their term of office unless they accept employment in a non- eligible field. No person shall be eligible for re-election to a state office in which previously held. Except as herein provided, the Executive Board shall fill vacancies occurring in offices by a two-thirds (2/3) vote. The primary responsibilities of each officer are as listed below, but shall not be limited to those duties only.

Section A. Elected Officers: All officers shall hold office until July 31st, the end of the fiscal year. To be eligible for any state office, a member shall have held membership in the state and national Associations for at least three (3) years immediately preceding the nomination and shall have demonstrated leadership ability in a chapter affiliate by participating at a state conference, or by serving on a state committee or advisory board. Potential officers shall have demonstrated interest in and knowledge of Association affairs. They shall be regularly employed by an organization in an eligible field, but may not be employed as a supervisor, region manager, or corporate officer of a for- profit organization above the school district level. If they retire or otherwise leave employment after completing one (1) year of their term, they may complete their term of office unless they accept employment in a non- eligible field. No person shall be eligible for re-election to a state office in which previously held. Persons shall be eligible for reelection one time only, non- consecutively, to a state office in which they previously held. Except as herein provided, the Executive Board shall fill vacancies occurring in offices by a two-thirds (2/3) vote. The primary responsibilities of each officer are as listed below, but shall not be limited to those duties only.

Section A. Elected Officers: All officers shall hold office until July 31st, the end of the fiscal year. To be eligible for any state office, a member shall have held membership in the state and national Associations for at least three (3) years immediately preceding the nomination and shall have demonstrated leadership ability in a chapter affiliate by participating at a state conference, or by serving on a state committee or advisory board. Potential officers shall have demonstrated interest in and knowledge of Association affairs. They shall be regularly employed by an organization in an eligible field, but may not be employed as a supervisor, region manager, or corporate officer of a for- profit organization above the school district level. If they retire or otherwise leave employment after completing one (1) year of their term, they may complete their term of office unless they accept employment in a non- eligible field. Persons shall be eligible for re- election one time only, non-consecutively, to a state office in which they previously held. Except as herein provided, the Executive Board shall fill vacancies occurring in offices by a two- thirds (2/3) vote. The primary responsibilities of each officer are as listed below, but shall not be limited to those duties only.

Rationale: The opportunity for an eligible person to be re-elected in non-consecutive years to the same position will assist the nominating committee in finding, eligible, interested nominees for open positions.

Proposed Amendment #2: Inclusion of Committee Chairs as potential nominees for President-Elect. Submitted by: Fran Gilbert, Resolution & Bylaw Committee Existing w/Proposed Changes

Proposed New Bylaw

Article V Elected Officers

Section A. 2. President-Elect. The President-Elect shall be elected annually, shall serve for one year, shall have had previous Executive Board experience, and shall have attended three (3) of the last five (5) state conferences and one (1) of the last five (5) national conferences.

Section A. 2. President-Elect. The President-Elect shall be elected annually, shall serve for one year, shall have had previous Executive Board or Committee Chair experience, and shall have attended three (3) of the last five (5) state conferences and one (1) of the last five (5) national conferences.

Rationale: This proposed change gives the Nominating Committee an additional nine (9) persons to consider for nomination to the President-Elect position. (Not to include the Advisory Boards and any other Special Committees and/or Special Advisory Boards formed by any President.)

School Food in Florida Winter 2013

Existing Article V Elected Officers

Proposed Amendment #3: To change the existing Bylaw of a quorum of two thirds vote (2/3) to fifty one percent(51%) of the members of the House of Delegates. Submitted by: Anita Carnahan Existing

Existing w/Proposed Changes

Proposed New Bylaw

Article X section B

Amendments to the Bylaws may be adopted By two thirds (2/3) vote of the members present at the annual meeting House of Delegates or by two thirds (2/3) vote of the membership: 1.Provided the Chair of the Resolution and Bylaws Committee receives in writing on or before November 1, to be considered at the next FSNA annual meeting. 2.Provided copies of the amendments has been made available to all members of th Association through the Association’s publication, by direct mail, and/ or on the

Amendments to the Bylaws may be adopted By two thirds (2/3) by fifty one percent (51%) vote of the members present at the annual Meeting of the House of Delegates or by two Thirds(2/3) by fifty one percent (51%) vote of the membership: 1.Provided the Chair of the Resolution and Bylaws Committee receives in writing on or before November 1, to be considered at the next FSNA annual meeting. 2.Provided copies of the amendments ehas been made available to all members of the Association through the Association’s publication, by direct mail, and/or on the

Amendments to the Bylaws may be adopted )By fifty one percent (51%) vote of the members present at the annual Meeting of the House of Delegates or by fifty one percent (51%) vote of the membership 1.Provided the Chair of the Resolution and Bylaws Committee receives in writing on or before November 1, to be considered at the next FSNA annual meeting. 2.Provided copies of the amendments has been made available to all members of the Association through the Association’s publication, by direct mail, and/ or on the

Rationale: To change the membership present for a quarum from two thirds (2/3) of the voting members at the House of Delegates to fifty one percent (51%) of the voting members at the House of Delegates.

Proposed Amendment #4: To mirror the National Association in the organizational structure of the Executive Board to include the position of Vice President. Submitted by: Anita J. Carnahan, Resolution and Bylaws, Chair Existing

Existing w/Proposed Changes

Proposed New Bylaw

Article IV, Section B, letter a

Section B. Executive Board. The Executive Board (“Board”) shall be the executive body of the Association. The Board shall formulate policies between meetings of the House, adopt the annual budget, receive and/or act on reports and resolutions, conduct the business affairs, and have all other powers and duties specifically provided to it by the Articles of Incorporation and Bylaws which are necessary to achieve the objectives of the Association not specifically delegated to other agents or agencies by the Articles of Incorporation or Bylaws . 1. Composition. a. Voting members of the Executive Board shall consist of the elected officers: President, President-Elect, Secretary/ Treasurer, Region Directors, Section Chairs, and the Sustaining Industry Partner (SIP) Representative of the Association. b. The Executive Director and Association Advisor shall be non-voting members.

Section B. Executive Board. The Executive Board (“Board”) shall be the executive body of the Association. The Board shall formulate policies between meetings of the House, adopt the annual budget, receive and/or act on reports and resolutions, conduct the business affairs, and have all other powers and duties specifically provided to it by the Articles of Incorporation and Bylaws which are necessary to achieve the objectives of the Association not specifically delegated to other agents or agencies by the Articles of Incorporation or Bylaws . 1. Composition. a. Voting members of the Executive Board shall consist of the elected officers: President, President-Elect,Vice- President, Secretary/Treasurer, Region Directors, Section Chairs, and the Sustaining Industry Partner (SIP) Representative of the Association. b. The Executive Director and Association Advisor shall be non-voting members.

Section B. Executive Board. The Executive Board (“Board”) shall be the executive body of the Association. The Board shall formulate policies between meetings of the House, adopt the annual budget, receive and/or act on reports and resolutions, conduct the business affairs, and have all other powers and duties specifically provided to it by the Articles of Incorporation and Bylaws which are necessary to achieve the objectives of the Association not specifically delegated to other agents or agencies by the Articles of Incorporation or Bylaws . 1. Composition. a. Voting members of the Executive Board shall consist of the elected officers: President, President-Elect, Vice-President, Secretary/Treasurer, Region Directors, Section Chairs, and the Sustaining Industry Partner (SIP) Representative of the Association. b. The Executive Director and Association Advisor shall be non-voting members.

Rationale: To mirror the National Association Bylaws by including the position of Vice-President to the Executive Committee, and to include the VicePresident as a voting member of the Executive Board.

School Food in Florida Winter 2013

Existing

Existing w/Proposed Changes

Proposed New Bylaw

Article IV, Section C, #1, letter a

FSNA Scholarships & Awards Deadlines AWARDS

DEADLINES

SUBMITTED TO

Community Humanitarian Award

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

Florida Jump Start Award (Florida School Breakfast Week)

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

SNA's deadline is March 1, but FSNA’s deadline is February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

August 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

August 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

Letter of Intent - Dec 1 Application - SNA's deadline is March 1, but FSNA’s deadline is February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

SNA's deadline is March 1, but FSNA’s deadline is February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

Entry Form-Oct 1 Book/Report-March 1

Mary Jane Dunlop, FSNA President c/o FSNA Headquarters

Public Policy and Legislative Award

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

Retiree of the Year Award

February 1

Wanda Pedraza, Silver Circle Chair c/o FSNA Headquarters

Smart Start Award (National School Breakfast Week) - Previous Year

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

Super School Award (National School Lunch Week)

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

SWAC of the Year Award

February 1

FSNA Headquarters

February 1

Joanne Terry, S&A Chair c/o FSNA Headquarters

Membership Award (Must be members of FSNA & SNA)

February 1

FSNA Headquarters

Certification Award (Must be members of FSNA & SNA)

February 1

FSNA Headquarters

Twenty-five Years of Service Award (By June of current year)

February 1

FSNA Headquarters

Thirty Years of Service Award (By June of current year)

February 1

FSNA Headquarters

Thirty-five Years of Service Award (By June of current year)

February 1

FSNA Headquarters

Forty Years of Service Award (By June of current year)

February 1

FSNA Headquarters

Forty-five Years of Service Award (By June of current year)

February 1

FSNA Headquarters

Fifty Years of Service Award (By June of current year)

February 1

FSNA Headquarters

Adult Education GED and High School Diploma

Ongoing

Joanne Terry, S&A Chair c/o FSNA Headquarters

Undergraduate Degree, Lower Division

Ongoing

Joanne Terry, S&A Chair c/o FSNA Headquarters

Undergraduate (Upper Division) & Graduate Degrees

Ongoing

Joanne Terry, S&A Chair c/o FSNA Headquarters

January 15

Jud Crane, PP&L Chair

Ongoing

Joanne Terry, S&A Chair

FSNA PROGRAM AWARDS

Heart of the Program Award (SNA Award) - Must use SNA forms Innovative Idea Award Administrative/Supervisory Level (Can be from current year or past year) Innovative Idea Award FS Employee/Manager Level (Can be from current year or past year) Leadership Award Administrative/Supervisory Level (Can be from current year or past year) Leadership Award FS Employee/Manager Level (Can be from current year or past year) Louise Sublette Award of Excellence (SNA Award) - Must use SNA forms Nutrition Award Outstanding Director of the Year Award (SNA Award) - Must use SNA forms Outstanding Manager of the Year Award President’s Award

Thelma Flanagan Quality Program Award

FSNA SERVICE AWARDS

FSNA SCHOLARSHIPS & GRANTS Legislative Action Caucus Grant FS Employee/Manager Grant Program

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FSNA SCHOLARSHIPS & GRANTS

Scholarships & Awards Contact addresses and telephone numbers

If you have any questions, please get in touch with one of the committee members. They are here to help you! Joanne Terry, Chair Charlotte County—Region VI PO Box 494011 Port Charlotte, FL 33949 941-258-0827 Jterry-sna4211@comcast.net

Donna Kelley Osceola County—Region IV 425 Maryland Avenue Saint Cloud, FL 34769-2936 321-443-2719 Kelleyd@osceola.k12.fl.us

Pamela Sanders Santa Rosa County—Region I 6232 Mohawk Trail Milton, FL 32583-8918 850-983-5685 SandersP@mail.santarosa.K12. fl.us

Region V—Vacant If you are in Region V and have questions, please contact Joanne Terry or the FSNA office

Carol Baker Leon County—Region II 3000 School House Road Tallahassee, FL 32311 850-245-3865 Csbarker@fsu.edu

Kandace Messenger Collier County—Region VII 2127 River Reach Drive, Apt. 519 Naples, FL 34104 239-377-0304 Messenka@collier.k12.fl.us

Lisa Knoch Volusia County—Region III 1111 Hastings Drive Deltona, FL 32725 386-575-4133 Ext. 45299 Lmknoch@volusia.k12.fl.us

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School Nutrition Association (SNA) Scholarships & Awards

For further information/applications offered through the School Nutrition Association (SNA), call SNA’s Service Center at 1-800-877-8822 or email servicecenter@schoolnutrition.org. You can also find SNA 2012-2013 Scholarships & Awards documents in a pdf format on the SNA website at: www.schoolnutrition.org. Remember - you must use SNA’s applications for their scholarships and awards!

Scholarships and Awards Helpful Tips and Reminders • All awards will be submitted in a 1” 3 ring notebook unless otherwise noted. • All award entries must use official forms provided for the awards. Otherwise your award entry will be disqualified. • All awards must use 8 ½” x 11” white paper. No colored paper will be accepted. Otherwise your award entry will be disqualified. • All awards must have “current copies” of membership cards. You must provide this information. Any award submitted with an expired membership card or no card will be disqualified and not judged. • All awards are allowed only 10 pictures with documentation, unless otherwise noted. • All awards will be mailed to the FSNA office: 124 Salem Drive, Tallahassee, FL 32301 • All awards should have a cover sheet on notebooks. Only white paper with the following information: Award Title, Person submitting the award, Region and County of award. Example: Florida Jump Start, Justine Justajob, Leon County, Region 2. • All awards will be judge at the FSNA office in Tallahassee, by assigned Committee Chairs and their committees on a date given by the FSNA Scholarships and Awards Chair. • No Booklets, CD’s or DVD’s will be accepted with your award entry. IF you send those items in, your award will be disqualified. • Any letters submitted with entries must be on Letterhead with the current date, title of the person writing the letter, and an original signature. • All Award books are to be postmarked by midnight February 1, 2013. Mail them to: FSNA, 124 Salem Court, Tallahassee, FL 32301

Please Note: Any discrepancy with your award needs to be addressed with the FSNA Scholarships & Awards Chair, FSNA Executive Director and Committee Chair at the FSNA Annual Conference, right after the awards ceremony. You must have your book with you at that time. Location of where to meet will be announced at the Annual Conference.Any further discrepancies cannot be address afterwards as we will no longer have your book present to look at and address with you.

Scholarships & Awards FAQs Joanne Terry and her committee attended the Region Seminars to go over the most recent changes to the Awards and Scholarship Process. Below are some of the questions that were asked along with the answers provided by Chair, Joanne Terry. If you have any questions about the awards and scholarships, please do not hesitate to contact Joanne, one of her committee members or the FSNA office.

1. Why are there changes to the way we apply for Awards and Scholarships? The changes are not to discourage you from applying; in fact they were made to encourage you to apply. We would love to have every district, every school, apply! Submitting these changes to the Board for approval was a huge decision. After being on the judging committee a year before becoming Chair, and then conducting the judging once I became Chair, I noticed a few awards were the same from the previous year. This is not acceptable. Awards are supposed to be “new ideas” each year. The changes were also done so that it makes you (the one applying), a wee bit more responsible, and judging becomes fair and square. The committee members judging the awards, should not judge an award that someone has put in that has not A) followed the instructions. B) Does not submit the required documentation and C) just decides to do it their way, and forget the requirements that are in place. It is not fair for the S&A team to look over awards and find that half don’t have the proper information and then find the other half does have the proper forms. 2. Do I have to use the forms from FSNA or can I use my own forms? You must also use the Official 2012/2013 forms. All award entry forms and instructions are on the FSNA website. 3. Does one-sided really mean 1 side of paper? Yes 4. What if my papers exceed the 1” 3 ring binder, can I go to the next size? No it must fit neatly in a 1” 3 ring binder, unless otherwise specified. 5. What if my award only consists of 6 pieces of material, can I use a folder? Only if the instructions state you can use a folder. Otherwise, you must use a 1” 3 ring binder.

7. I would like to make my 10 pictures as collages, can I do that? Yes and No. Yes you can make a collage, however, the pictures used in the collage count toward the 10 pictures you can use for the entire award. For example, if your collage consists of 6 pictures...those 6 pictures go toward your 10 pictures and you have 4 pictures left you can use. You cannot do 10 collages.

9. I lost my membership card, what should I do? Now is the time to contact Kathy Clark at the FSNA office and she will gladly assist you on how to obtain your current card. Remember when you apply for an award you must submit a “current” membership card for that year. 10. What makes you the one that determines who wins? I actually don’t make the decision; a team of us make the decisions. The team consists of someone from each Region. 11. Why do Santa Rosa County and Orange County seem to win all the awards? Because they apply. We actually have many awards where those two counties are the only counties to apply, and if they did everything correctly the odds are pretty good that they are going to win. 12. I noticed last year that one person applied for an award and they won, does that mean because only one person applied they automatically win? NO! The only way they would win, if it the award met all the specifications. 13. I applied for a Scholarship last year and did not get any response. WHY? After speaking with the individual it was determined they applied through SNA for the 4 in 1 Scholarship. This is not a FSNA Scholarship. When applying make sure you send the forms into the correct organization – FSNA for the State; SNA for National. If you aren’t sure, contact the FSNA office. 14. If you’re judging in March why do we have to have them in by February 1? Judging dates are set by the S&A Chair. This year, judging is in March, due to the not knowing when Legislative Action Caucus was going to be held. Additionally, the applications have to be sorted and logged in and this takes time. Preparing the certificates, medals, and other aspects of the award presentation takes time as well.

School Food in Florida Winter 2013

6. Why can I only include 10 pictures? Because you can actually tell your story of your award with 10 pictures. Many awards in the past have had literally 100s of pictures with no story.

8. Years of Service notice, why can’t we wait until March? February 1 is the deadline, no exceptions! The FSNA office needs time to compile everything and the Annual Conference this year is at the beginning of April. They need time to get everything done in a matter of weeks. Plus, most members know how many years they have in. Start mentioning it now, and go ahead and have your office send the information in. The sooner, the better.

Member Spotlight on Maggie Green By: Mary Jane Cardarelle-Hermans, SNS, FSNA Employee/Manager Section Chair

I would like to introduce you to Maggie Green. She is an amazing woman and currently the Region VII Director and the FSNA Region Director Chair. I am featuring her in this issue’s “In the Spotlight” Article because of her many contributions to FSNA. In addition, she is the Advisor of the Student Wellness Advisory Council (SWAC) at the Middle School where she works.

School Food in Florida Winter 2013

I asked Maggie the following 23 questions. Enjoy reading her answers!

Mary Jane: Tell me about yourself and your family, your accomplishments and aspirations. Maggie: I was raised by my mother Delores Green. I am the second oldest and have 3 brothers. I have two children. My son Donny is 25 and my daughter Latrell is 27. In addition to food service, music is a passion of mine. During my early years in middle school, I played the clarinet in the band. I attended Miami Carol City High school and joined the marching band. They had six new baritones and no one to play them. I became the first female baritone player. We traveled to Spain and Mexico sharing our talents. My last year of high school I became the school’s first female band president and was voted SENIOR SUPERLATIVES MOST MUSICAL FEMALE of the year. I also formed a boy group called Black Melody. They traveled all over performing in front of artists such as James Brown, The Jackson Five, and Redd Foxx. After high school, I was offered a scholarship to Bethune-Cookman University in Daytona, Florida. Again being the first female, my mother said, “NO”! So, I worked as a seamstress for 6 months. I joined the church and gave my life to God. Then, I joined a Gospel Recording choir called The Miami Mass who released 3 albums. I also traveled for years with my kids as they sang all over the world. I enjoy dancing, teaching, and meeting people. In my spare time, I make my own outfits, create new healthy innovative recipes and let the kids taste test them. I enjoy the martial arts. I am a brown belt in Kung Fu. I am a board member for New Journeys Transitional Home for girls. On holidays, my job is to teach them how to create a healthy and safe meal. Mary Jane: What was your favorite school food when you were a child? Maggie: Spaghetti with Salad and Oven Fried Chicken.

Mary Jane: What was your favorite subject in school? Maggie: English (creative writing) and band were my favorite subjects. Mary Jane: Were you born and raised in Florida or did you move from someplace else? Maggie: I was born in Apopka, FL in a house where my father delivered me. My mother later moved us to Miami, FL. Mary Jane: What is your current job title and responsibilities? Maggie: I’m currently a Food Service Manager III. In addition to the daily managerial duties of my job, it is my responsibility to ensure that all customers receive a safe and nutritious meal. I make sure that my team and kitchen is in order at all times. I try to keep a happy and healthy environment for our students and any other customer. To keep my team together and empowered, I make sure my staff always feels appreciated and let them know that each one of them is as valuable as the next person on our team, no matter what their position is. Mary Jane: Why did you choose school food service as your profession? Maggie: At first, school food service was convenient for my lifestyle. I was able to be off when my group traveled. But, I ended up falling in love with it. I saw I was making a difference in the students’ and employees’ lives every day. Mary Jane: If you were not in the school nutrition field, what other profession would you be interested in? Maggie: I always wanted to have my own creative arts school and my own orphanage home to show kids love and teach people how kids are supposed to be treated. I also want to travel the world performing and spreading the message that needs to be heard. Mary Jane: Did someone inspire you to get involved in your local chapter or SNA? Maggie: I was inspired by Rita Clark, the local president at the time. She asked me to be a member of her board. When Mr. Jackson was FSNA Presidents he asked me to teach a martial arts class for self-defense as a breakout session. It was amazing. I enjoyed networking with people from all over Florida. WOW. I was hooked. As for SNA, Cathy Lecounte told me I would

really enjoy it and that it would a great learning experience. Mary Jane: What do you do to stay healthy? Maggie: I eat right and exercise. Mary Jane: What do you do when you are not working? Maggie: When I’m not working I’m doing things musically, spending time with my grandkids, making new recipes or watching the sci-fi movie channel. Mary Jane: What are your favorite hobbies and pastimes? Maggie: I really love going to the movies, playing basketball, ping pong and making music. Mary Jane: Who is someone you admire? Maggie: Right now two people come to mind. My mother, she made me everything that I am today. I had to live up to her standards. She would say, “You are not responsible for how people treat you, but you are responsible for how you treat them.” The other person is my daughter, Latrell. Last year at this time, she was pregnant and very overweight with her last child. She had kidney failure, diabetes and severe anemia. Many of her issues came from her being overweight. She had her baby on August 31, 2011 of last year and she began going to the gym less than a month and a half after he was born. She managed to lose over a hundred pounds in 7 and a half months. She joined a gym and changed the way she was eating. She went from a size 22 to a 6 all before her last child turned one. Mary Jane: Who is your dream dinner guest? Maggie: My dream dinner guest would be Michelle Obama, because we share the same interest in the future of our kids’ health through nutrition and activity. I wrote the song “Let’s Get Moving” spreading the news that food and nutrition starts with us, we have to practice what we preach. We performed it last year at PUTTIN ON THE GLITZ. Mary Jane: What is your favorite book or magazine? Maggie: My favorite book is the Bible. I’m always being inspired by it. My favorite magazine is First for Women. It tells about natural ways to heal your body, how some fruits and veggies can be used as a medicine.

Mary Jane: Tell me about your SWAC group. Maggie: Our group meets on Fridays at 8 A.M. after they eat their breakfast. And they must eat lunch. They learn all the fundamentals for preparing and growing food and maintaining a beautiful garden. Right now we’re beginning to plant our fall crop. Some members learn the proper way to serve on the breakfast to go line which also serves as an attracting gimmick to get more students to eat breakfast. I noticed that more students wanted to come in and eat if they saw their friends serving on the line. I teach them how to measure, follow recipes, and prepare healthy meals for themselves and their family.

Mary Jane: How many students are in the group? Maggie: We have 25 active SWAC members and are still recruiting more members. Mary Jane: What is the criteria for SWAC membership? Maggie: To be a member of SWAC you must eat breakfast, have great behavior at all times and must also have no grade lower than a C. In addition, they must team up with someone who can help them turn that C to a B or A. Mary Jane: How often does the group meet? Maggie: We meet once a week. Mary Jane: What do you cover at group meetings? Maggie: We talk about cleanliness, food service guidelines, peer pressure, bullying, etc. We’ll cover just about anything that they are concerned about. Mary Jane: What makes your SWAC group special? Maggie: It’s a positive outlet for the students. They enjoy making food and learning about nutrition. They fellowship among themselves in a positive environment and they get to learn how awesome it is to serve one another. The things they learn here at SWAC, they take home to their families. Some have even started their own gardens. We are instilling good habits in our students, showing them how awesome it is to grow their own food and know exactly what you’re putting into your body. They learn a sense of responsibility to their health and body. Mary Jane: What are the goals for your group? Maggie: It is our sincere hope that all our members will continue to live a healthy and nutritious lifestyle for themselves and their families. Mary Jane: Do you think having a SWAC group makes a difference in the lives of students? Maggie: SWAC makes a huge contribution into the lives of its members. They learn everyday living skills that they can benefit from. They also have a positive outlet to share things that concern and bother them. SWAC helps members all the way around in every portion of their life. A Student Wellness Advisory Council (SWAC) is a student organization that provides nutrition and wellness advice to fellow students and their community. If you are interested in learning more about SWAC, contact FSNA at 850-878-1832 or visit www.FloridaSchoolNutrition.org.

School Food in Florida Winter 2013

Mary Jane: What is one thing on your bucket list? Maggie: I would love to go to Paris to taste all the fine foods, London to watch the changing of the guards, Spain to watch the bull fights, even, Mexico. I think I will take my own food and water unless their county has improved over the years.

Maggie Green and her SWAC students.

The Dangers of Artificial Trans Fat By: Mary Jane Cardarelle-Hermans, SNS, FSNA Employee/Manager Section Chair Artificial trans fat is a harmful ingredient that food manufacturers use in processed foods. If you eat processed foods, there is a good chance you are consuming artificial trans fat. Eating artificial trans fats increases your risk of cardiovascular disease. It not only raises your levels of “bad” LDL cholesterol, but it also lowers your levels of “good” HDL cholesterol. It also increases triglycerides. This means these fats clog up your arteries. “Clogging the pipes” to the brain and heart can lead to stroke and heart attack. This sounds terrible, doesn’t it?

How Trans Fat is Made: This man-made or processed fat is made by adding hydrogen atoms to a vegetable oil’s fat molecules. This causes the oil to become more dense and solid at room temperature. It is also less likely to spoil. This addition of hydrogen to oil makes it the most dangerous of all types of fats. So why would food manufacturers put trans fats in their products when they know how bad they are for all of us? Well, they are inexpensive and they extend shelf life and because of this, they are profitable. And since artificial trans fats harm us slowly, food corporations aren’t getting in trouble for using them…at least not in the United States.

School Food in Florida Winter 2013

Other countries won’t allow any artificial trans fats into their products. However, in our country, corporate campaign contributions and powerful lobbyists keep the food industry very powerful in Washington. It actually took 10 years before the FDA got the food industry to list trans fats on food labels. This became mandatory in 2006.

And today, with the new rules and regulations in place, school food service professionals participating in the federal hot lunch and breakfast program must only purchase processed foods where the nutrition label or manufacturer specification indicates zero grams of trans fats per serving. This is certainly a step in the right direction; however, this doesn’t mean that there is no artificial trans fat in the products we are serving our children each day at our schools or buying for our families at home. In the United States, when the nutrition label states that a product contains zero grams of trans fat per serving, it does not necessarily mean that the item does not contain any artificial trans fat. Our country has decided that as long as the amount of trans fat per serving is less than .5 grams per serving, that the label will state zero on the nutrition facts label.

Currently, if a food product contains as much as .4999 grams of trans fats per serving, the food label will indicate zero. You may not even realize that you are putting yourself at risk because, according to the US nutrition facts labels, you have consumed zero trans fats. If you consume multiple servings of foods with less than .5 grams of trans fat, you could easily exceed recommended limits without even knowing it. AHA recommends that no more than 1% of your total daily calories be trans fats. 2000 calories = 2 grams (20 calories). The best thing you can do for yourself and your family is to avoid artificial trans fats all together. You can do this by bypassing the nutritional label (which is inaccurate and misleading when it comes to trans fats) and instead, look at the ingredient label. If the food you are about to purchase contains any partially hydrogenated oil or shortening, put it back on the shelf and purchase another product that doesn’t contain these ingredients. It’s that easy.

Items that may contain trans fats: Crackers

Peanut Butter

Fried Foods

Shortenings

Margarine

Tortilla Shells

Pastries You can impact change with your purchasing dollars. Also, don’t be afraid to question your food service directors on this topic. They have an ability to impact change and do what is best for our students!

Chapter Chatter Guests simply bring in the flyer and Chili’s will donate 10% of their bill to BCSNA!

Alachua County

Reported by: Irene Durden

Greetings from Alachua County!

As you can see, Brevard is off to a great start and is looking forward to a healthy, productive school year!

At our last meeting everyone was busy making blankets. It was a lot of fun! We were making blankets for the Pediatric Floor at Shands Hospital in Gainesville. We made seven blankets.

Congratulations to Rhonda Sledge for her promotion to Manager at Williams Elementary School! Rhonda was previously Assistant Manager at Newberry High School. The fund raiser that we just finished was the 50/50. Our winner collected $485. Thanks everyone Thanks everyone for your support! The wonderful Christmas Party we are planning is to be at Country Suites.

Hope everyone has a healthy and safe Christmas!

Broward County

Reported by: Kathie Englert

were centered around our Hawaiian theme.

As November approaches we have started planning for our annual Thanksgiving Dinner donations. This program was created four years ago after our area was hit by a hurricane the first week of school and we found that a few of our food service employees were having a difficult time getting back on their feet. It has become a great tradition as we have been able to give at least 12 full Turkey Dinners each year to deserving food service employees. Our President, Lalanya Wilson, has contacted cafeteria managers about the different scholarships and awards that are available from FSNA. She is very optimistic that we will have quite a few applicants in the coming months.

Brevard County

Reported by: Lalanya Wilson

In Broward County, we celebrate the season of National School Lunch week with a multitude of events and activities. The annual NSLW Poster contest begins in early September with schools recognizing their winners with ribbons from the Food and Nutrition Department. District winners were presented with awards at a ceremony at our SBBC administration building. National, state and civic dignitaries visited schools of their choice during NSLW, allowing Broward County to showcase its magnificent Food and Nutrition Services Department and schools. Congressman Ted Deutch visited Heron Height Elementary this year and Miami Dolphin, Cam Wake and team mascot TD, promoted healthy eating and recognized NSLW Nutrition contest winners, along with Principal Ron Forsman and FNS Manager Gayle at Rickards Middle. Individual schools celebrated the week with vegetable tasting, activity sheets, parent invitations to school, lucky trays and more. We love National School Lunch! Broward County Food and Nutrition Services was recognized by the Physicians Committee for Responsible Medicine with an A (96%) in their recently presented School Lunch Report Card.

School Food in Florida Winter 2013

Brevard County kicked off the 2012-13 year off by hosting the Region IV Seminar on October 6. It was a great success! We had over 160 people in attendance, with 30 of them being from Brevard County. The seminar featured four break-out sessions which included timely topics such as menu planning, handling leftovers, Fuel Up to Play 60, and tips for being a successful leader. Participants enjoyed guest speaker Angela Voyles, Bureau Chief, Implementation and Accountability. Breakfast and lunch choices

Fundraising with the BCSNA started this summer with the Yankee Candle sales. At the Region IV seminar we sold our “Cooking with Friends” Cookbooks. We also started distributing flyers for our “Chili’s: Give-Back” night scheduled for November 19 at all Brevard County Chili’s locations.

Hello again from Broward County. We are off to a great start. The Food and Nutrition Services Department has chosen Gayle Roberts as School-Related Employee of the Year. Gayle has been with the department for over 23 years. She is currently the Food Service Manager at Rickards Middle School. Gayle is also Region 7 Director-Elect.

Chapter Chatter BSNA legislative board member Debbie Wiggins has spearheaded a ‘Tis the Season, give back to the community campaign. School Food Service employees donated can goods and money to give to homeless families for the holidays. As of print time, we have donated 232 pounds of canned goods to Cross Roads Food Bank and have collected a substantial amount of money to be given to Broward Outreach. This campaign will continue so we will be able to donate for the Christmas holiday as well. Several members attended the Regional meeting in Clewiston. They enjoyed the speaker, Rick Parks, who spoke about Farm to School and New Meal Patterns. They were joined by our State President: Mary Jane Dunlop, Executive Director: Fran Gilbert and State President-Elect: Ida Daniels.

School Food in Florida Winter 2013

Asst. Principal; Jennifer Glancy, Congressman Ted Deutch along with Area Supervisor; MaryBeth McDonald, FNS Manager; Karen Corelli and Principal; Ken King celebrated NSLW at Heron Height Elementary.

Miami Dolphin, Cam Wake and team mascot TD, promote healthy eating along with Principal Ron Forsman and FNS Manager Gayle Roberts at Rickards Middle during NSLW.

Charlotte County

Reported by:Terri Whitacre

Busy describes the 2012 SNACC members who are “Living Today for a Better Tomorrow.” Welcoming State Representative Ken Roberson (R; District 71) to Punta Gorda Middle School,

to join two of his grandchildren for lunch, was a highlight of National School Lunch Week for Charlotte County. Several members of the Champ’s Cafe team gathered to promote NSLW to the Superintendent and School Board. Dressed in their uniforms and SNA “School Lunch: What’s Cooking?” blue aprons while holding kitchen tools as symbols of cooking, the members illustrated the updated USDA meal pattern food components, serving sizes, vegetable subgroups and 2012/2013 meal prices.

SNACC has held two recent certification meetings for its members. One of the culinary arts instructors at the Charlotte Tech Center, Jason Osborne, provided an evening of information about knife safety. A home-grown high school graduate of our district, Jason, is also a graduate of the Culinary Institute of America. He reviewed the parts of a knife and emphasized the difference between sharpening a knife on a whetstone and straightening the edge by using a butcher’s steel. Jason cautioned us to build knifework speed by first striving for accuracy while increasing confidence, and he shared that he has observed that most knife accidents occur when a knife is being pulled for use, washed or put away.

The assistant director of the David E. Gayler Professional Development Academy, Mary Leonard, presented the CASE program to the SNACC membership one afternoon in late October. Mary is a “Leader of Learners” and truly inspired those in attendance to increase their knowledge and expand their horizons through the Charlotte Academy for Support Employees. Several of our staff have already earned tuition reimbursement and an annual stipend for completing the various tiers of classes and online coursework. Three SNACC members traveled across the state to experience the Region VI District Meeting. President Sheila Hayes, Secretary Penny Mourer and Treasurer Joanne Terry enjoyed their day of fellowship and networking in St. Lucie County. As a scholarship fundraiser, Charlotte County’s Chapter President Sheila Hayes

and her husband Ben hosted a garage sale at their home. SNACC members gave time throughout the day to sell the donated items. Just before the School Board meeting, to promote National School Lunch Week, the Champ’s Cafe team of Charlotte County organized their “School Lunch: What’s Cooking?” presentation to help the audience learn more about the updated USDA meal pattern and the healthy meals offered to students and staff.

As a scholarship fundraiser, Charlotte County’s Chapter President Sheila Hayes and her husband Ben hosted a garage sale at their home. SNACC members gave time throughout the day to sell the donated items.

Just before the School Board meeting, to promote National School Lunch Week, the Champ’s Cafe team of Charlotte County organized their “School Lunch: What’s Cooking?” presentation to help the audience learn more about the updated USDA meal pattern and the healthy meals offered to students and staff.

Citrus County

Reported by: Gwen Freier

Aloha everyone! We here in Citrus County are happy to report that our Region V Seminar went off without a hitch. Kudos to everyone for their hard work in preparing for this great event! Although the weather started out a bit chilly, it ended up being a beautiful day.

We were proud to have the honor of holding our meeting on the grounds of M & B Dairy in Lecanto, Florida. Dale McClellan and his family were great hosts and their hospitality was greatly appreciated by all who attended

as we did. Thank you all for your love and commitment to the students you serve each and every day. Collier County

Reported by: Claudia Nelson

the meeting. Not only did they provide the facility, they prepared the main course for our luncheon and took our attendees on a tour of their dairy.

Our day began with a welcome from our very own Sarah Brooks, Region V Director. We continued with updates from Ida Daniels, Fran Gilbert, and the various chairpersons from FSNA. Robin Safley from FNW was our keynote speaker. How appropriate was it to speak about Farm to School when we were actually on one of our vendor’s farms? We also had a little fitness fun by touring the dairy and participating in a Zumba session.

It was most definitely a day filled with fun and laughter with a few serious moments mixed in as well. Each Region V Chapter provided two gift cards for drawings with one card from each Chapter going into a special drawing. The proceeds from the special drawing were being donated to the American Cancer Society in memory of Rocky Lovelace. As many of you remember, Rocky lost his battle with cancer and we felt a donation in his memory was appropriate from our Region. He was always a champion of the child nutrition program and we wanted to honor him for his years of dedication.

We thank each and every one of you who participated in the Region V Seminar and hope that you all enjoyed yourselves as much

“Start Your Day the Parfait Way” is another breakfast promotion that we began last year where the students who choose a delicious breakfast parfait have a chance to win an Apple iPad! Last year we gave away 12 iPads to some very lucky students. We brought this promotion back by popular demand and intend to give away some additional

Several elementary schools continue to participate in the Fresh Fruit and Vegetable program, which gives students the opportunity to try fruits and vegetables that they might never have tried.

National School Lunch week was an exciting time in Collier schools. Local television stations and newspapers covered the event at Lake Park Elementary and Osceola Elementary where students enjoyed music played by middle school bands while eating their lunch. Adam Putnam, Commissioner of Agriculture, also wrote about Collier’s celebration of National School Lunch week in his weekly newsletter. Several schools in Collier are applying for the HUSSC Gold award; we already achieved approval at the state level. Way to go!

Collier School Nutrition Service Association began their fall fundraiser with cookie dough and pan sales. Dade County

Reported by: Nancy Barclay with Helena Pernas

Hello Fellow School Food Service Professionals from Dade County,

We have really started this school year off with a breakfast “bang” or should we say a breakfast “bag.” Our focus this year is to increase our breakfast participation by 5%. In addition to our amazing “free breakfast” program, we have also introduced the Kellogg’s Breakfast-To-Go-Bags. These breakfast bags contain a healthy choice for breakfast, such as a cheese stick, crackers, fresh fruit and milk. The students love the convenience of the bags and some teachers

This lovely winner of the iPad is from Key Biscayne K-8 Center

iPads again this year. The students love these nutritious new options and being rewarded for eating healthy is just a plus. Our reimbursable vending program is continuing to grow in popularity by giving students more healthy options to choose from. We are now including middle schools which brings our total to 62 schools participating in our reimbursable vending program.

Our local association, DCSFSA, along with our President Evelyn Seaman, has come up with some nifty ideas to raise money. On November 14, we had our annual dine

Enjoying the Region VII Meeting; Trinese Bryant, Sharon Jarrett, Wanda Pedraza and Heather Balmaseda

School Food in Florida Winter 2013

We also had many vendors who provided goods for our event from food to drinks to door prizes. Special thanks to our friends from Eaton Marketing, Coastal Sales and Marketing, Superbakery, Allstate Food Marketing (AFM), Café Favorites, McCain Foods USA, Tyson, Key Impact Sales & Systems, Advantage Waypoint, HOPCO, Charles Bliss Produce and finally to M & B Products. We couldn’t have asked for more. You all are wonderful business partners and we are proud to work alongside you.

Students in Collier County began the school year eating healthy everyday in school with the new meal requirements in place. Our colorful menu boards are displayed in cafeterias. In October, Collier schools participated in the “start your day the parfait way” promotion, which students love. Members from Collier enjoyed attending the fun, informative Regional meeting in Clewiston in October.

are allowing the students that arrive late to eat their breakfast bags in class. We are targeting the students that do not usually eat in the cafeteria by bringing the Kellogg’s Breakfast Cart to them--in the courtyards, front of the school and classrooms. Many schools have already increased their breakfast programs by 25-40%.

Chapter Chatter in/take out dinner service. This year we featured a delicious Chili Cook-Off with corn bread, rice, salad, dessert and choice of beverage. This is a great idea for working families to get a night off from cooking. We also featured a certification presentation by Rita Clark, our Certification Chair, where we signed up three to four more people for certification.

Fun was had by all that attended the Region VII Meeting. The Hawaiian-themed meeting gave us the idea for our beach/fun in the sun gift basket that was a hit and our handmade name tags, made by President Evelyn Seaman, that won the name tag contest. Wanda Pedraza, one of our program directors, spoke about the importance of HACCP in one of the breakout sessions. Maggie Green, who is running for President-Elect of FSNA, headed a group exercise that included some Zumba moves. Maggie is a ball of fire and we are hopeful that she will win the state association election for President-Elect. Time is drawing near for our annual holiday party. This is our biggest fundraiser of the year and both children and adults look forward to this special party. Great food, live entertainment and a visit from Santa with gifts for all the children make this our most special event.

We hope everyone enjoys a fun-filled holiday season with family, friends and loved ones. DeSoto County

Reported by: Susan Cannon

School Food in Florida Winter 2013

Happy Holidays to everyone.

DeSoto would like to thank St. Lucie for hosting a nice seminar in November. We had 5 members attend and we all enjoyed everything. I personally really liked Costa and his message. It was also very entertaining with the Drum Line and the improv from our host. And lunch, well that was terrific! The hotel was quite nice and very friendly too. I would like to ask the county that has Lincoln pans to contact me please. We

have been trying to find them again for fundraising. We have several people wanting to buy them. Thanks.

We would like to congratulate the manager at West Elementary School for her dedicated 20 years of service on November 3, 2012. Janet Wilson has been a member of the association for just as long, is certified and holds many fundraisers for the local chapter. Her cafeteria staff helps her with bake sales that are very successful. We thank her and honor her for 20 dedicated years and many more to come. There is another special person to recognize for very dedicated service to school nutrition and the association. Donnell Huckaby was the manager at West Elementary for many years until she moved over to the Food Service Office last year to assist the Assistant Director, Mrs. Sheerynne Iverson. Donnell is a long time association member and holds the Level 3 Certification. She has held offices in the local association and held President for many years, along with a lot of other positions while keeping the local chapter functioning. She recently received her 25 Years of Service Award from FSNA and is very accomplished in her education in school nutrition. So, it was with a heavy heart that we saw her leave us for retirement in December; even though we are happy for her to get to relax and enjoy life at home now. It has been my pleasure to know Donnell and to even attend state conference with her a few years ago. I admire her for her knowledge and expertise in her field. “It is well earned, have a happy retirement Donnell.”

Students following Cinnamon Apples recipe.

helped elementary students celebrate Johnny Appleseed Day by teaching a lesson of “What is a Recipe?” The name of the recipe is Cinnamon Apples. Ms. Hilton taught students how to read a recipe, and the importance of sequential order (reading skills), how to measure ingredients and showed the use of measuing tools (math, science skills), and critial thinking skills, and the proper hygiene when handling food, and provided a healthy snack. Students got to smell the sweet cinnamon apples cooking in the crockpots in the classrooms most of the day. They really enjoyed eating the healthy snack. Ms. Hilton heard comments for days to follow that this was the best lesson ever. April Dalton, Manager of Franklin County School, Sherry Ard, Assistant Manager of Apalachicola Bay Charter School and Louise Shiver, Assistant Manager of The Franklin County Learning Center and Academy worked on promoting Breakfast Week and Lunch Week.

Franklin County School Nutrition Association

We wish everyone well, safe and happy holidays, and a Merry Christmas! Franklin County

Reported by: Terry Hilton

Franklin County School celebrates “Johnny Appleseed Day.” Terry Hilton, Food Service Secretary,

Franklin County School celebrates “Johnny Appleseed Day.”

worked a booth at the Florida Seafood Festival to raise money for the outreach program “Backpack Buddies”and to send members to the Orlando Conference. We are always looking for sponsors to support feeding kids on the weekends (Backpack Buddies). Franklin County members April Dalton, Jennifer Favaloro and Mary Jean Johnson brought guests to the Region 1 Seminar in Milton, FL. The guests were Rachel Shiver, Tammy Nichols, Shirley Freeman and Chris Wilson. Rachel Shiver won a free registration to the Orlando Conference in April. The FCSNA chapter did a split-thepot raffle and earned $30.00 to go toward our outreach “Backpack Buddies.” Hamilton County

Reported by: Ida Dainels

Hello Fellow School Nutrition Association Members!

We here in Hamilton County hope all of you are having a great year! Although we are all dealing with the new meal patterns, we continue to do what we do “best,” serve the mind and body of students every day!

We have begun working with our local group for the April 2013 Relay for Life event. The official kickoff party was held in October at one of our cafeterias that no longer serves students daily. This year’s chairperson is full of ideas and lots of energy! It is great to be a part of something that in some way has touched each and every one of us. A combined group of HSNA members and the Relay for Life Team participated in the Homecoming Parade as a walking unit. It was a great way to show support of Relay, but also spark the interest of the community.

October and November were a busy time. I was able to attend six of the seven region seminars this year and all of you did a great job serving your members and promoting the associations. I am so thankful to our President, Mary Jane Dunlop, for encouraging the regions to each pick one weekend for their seminar so we would be able to visit more. The various settings,

Local fundraising opportunities have included a take a chance to win a Karaoke Machine, a Phillip’s AM/FM Clock Radio Docking Station or a Sonnet AM/FAM Clock Radio w/iPod Docking Station. Our community this year started a Sweets N the Streets event to coincide with the Annual Christmas Parade and we all know there is no contest when you can get “fresh” food and nutritious baked goods. Three new employees have submitted applications for membership and certification, another new employee is in the process of completing the home study courses and the membership application. Two other employees are also in the process of obtaining membership and certification. We always encourage new and not so new employees to join the associations and become certified!

from Labelle & Clewiston who helped-Good Job ladies! And thank you to Maria, Manager at Clewiston Middle, the US ARMY Detail & Kim Marriquin for the awesome blessing of her voice. Thank you to Darlene Barber for a wonderful thought of the day and to Charlie Davis for his warm welcome and for never giving up on us.

We appreciate Mr. Mock, Mrs. Hosick, Mrs. Mary Ruth for the much needed information in our meetings. Thank you Mr. Rick Parks, our keynote speaker, for giving us knowledge of Farm To School and the New Meal Pattern Requirements. We also would like to thank Coastal for donating foods and McDonald’s for donating. We appreciate everyone who donated items for our bags including CenterState Bank. Vicky Cuellar & Maggie Green led a fun and exciting Zumba. We do apologize if we left anyone out.

We hope everyone had fun and enjoyed the day. We’ve added a few photos, as we were busy and didn’t get many. We hope to learn and grow when it’s our turn to host the region seminar again....putting forth our best to have a spectacular region.

In December, a long-time employee and FSNA member will retire, Mrs. Phyllis Simmons, after 35 years of service. She has always been an active member and member of the local executive board. We plan on keeping her very busy reaching out to other retirees of Hamilton County.

We are looking forward to the Legislative Action Conference in Tallahassee and the Annual Conference in Orlando. Let’s make this another great year! Hendry County

Reported by: LaDonna Roberts

The Region Seminar has now come and gone! Our association would like to thank everyone who attended. We had a total of 59 attendees. We would like to thank Maggie Green, Region Director, for all her hard work and patience with us; our ladies

Hernando County

Reported by: Patti White

Hernando County has made a new and exciting change for our members this year. We are now a School District Owned Membership County, which means that the State and National dues along with the Certification dues are paid by our Food and Nutrition Department. We are very proud that Hernando is the first county in Florida to integrate this!

The Executive Board members are working very hard this year, especially in the creation of our Cookbook. Everybody was generous in sharing their favorite recipes with us. We took advantage of the website which

School Food in Florida Winter 2013

We were pleased to have parents and community leaders join us during National School Lunch Week. Elementary parents are always supportive of our activities and share their appreciation of school lunch and breakfast programs.

“theme” decorations and programs made each region seminar unique. Hopefully, we were able to encourage more of our members to attend the Annual Conference in April. All of you who have taken pictures at your Region Seminar please share with Mary Jane. Thanks!

Chapter Chatter allowed us to input all 295 recipes ourselves, and we already have over 150 pre-orders. The cookbooks should be available in time for our Christmas Business Meeting and Potluck Dinner on December 13.

cartridges, and cell phones.

On November 3, the Highlands County Nutrition Association visited Port St. Lucie for the Region 6 Seminar. We handled registration and manned a successful chapter table. Everyone who attended dressed in their best Luau themed clothes and enjoyed a day of learning and camaraderie with other school nutrition professionals.

We are doing a Food Drive for one of our local shelters, called Jericho Road Ministries. The school cafeteria that collects the most food items will have our director and nutritionists work in their kitchen for a day! Food and Nutrition Employees are looking forward to the annual Brooksville Christmas Parade, where we will be in the procession along with Hernando County’s Cruisin Café. The Cruisin Café was staffed and loaded with food and visited public parks this summer to feed children. It was a great success. We congratulate Susan Zanatta for her hard work in creating “the bus,” pictured below. We wish everyone a safe and happy holiday season.

Highlands County

School Food in Florida Winter 2013

Reported by Dalne Kennedy

On September 13, we held our first meeting of the year at Sebring High School. Our attendance at this meeting was up over 200% from our average attendance last year. Following our agenda we planned all of our year’s meetings, events, and fundraising calendar. We also collected supplies to donate to the Highlands County Humane Society. Door prizes were awarded, including one Local and State Membership which was won by Aquilla Chapple. Our first Annual Bowling Party was held October 10 at Heartland Bowl in Sebring. Everyone who attended had a GREAT time.

We sold refreshments at our first fundraiser of the year at the Sebring Centennial Luau

First place winner of our “Chopped” contest is Jennifer DeVore, second place was our Director Joan Young, and third place Irene Bouchard.

Party on October 19. Money raised will go to fund a scholarship for a 2013 graduating senior. Our Thanksgiving Pie fundraiser was also successful and will definitely add to this scholarship fund. We are set to begin our Holiday Pan sale which has been greatly requested by both the staff and faculty of our county. Our “Go Green” fundraiser is ongoing throughout the year. In this fundraiser, we earn money by collecting and turning in empty ink cartridges, toner

We are currently planning our Holiday Party which will be held December 6. We will have a “white elephant” gift exchange, and will enjoy food and games. We will also hold our annual nursing home donation drive at our Holiday Party. Highlands County wishes everyone a safe and joyous Holiday Season and Happy New Year. Leon County

Reported by: Pamela Campbell

Fall is such a busy time for all of us. We had a “Get to Know Your Association” ice cream social that was well attended and enjoyed. Our Region II meeting was held on November 3 in Quincy in Gadsden County. Nineteen members from Leon County enjoyed dressing in Hawaiian garb and participating in the program of learning that was offered. Barbara Gaines at Gilchrist Elementary continues to utilize dietetic students from FSU to enhance her program. They help with taste testing products, speak to classes about nutrition, and assist with prize days (randomly marked trays). Our university support benefits our program and the participants who learn what child nutrition is all about. Levy County

Reported by: Julia Oberst

I hope everyone had safe and memorable holiday. We were quite busy in October and November. Cedar Key, Florida was host to their 43rd annual Seafood Festival. There were over

200 arts and crafts vendors, all sorts of food booths and plenty of refreshments. We were very successful, under the leadership of Cheryl Allen, to raise funds selling Island Oasis smoothies at the event.

Bronson, Florida was host to Trunk for Treats on October 31. It proved to be a successful event that provided a safe and fun way for children and adults, many in their costumes, to celebrate Halloween. There were booths offering rides, games, candy, prizes, food and beverages. We raised funds at our booth that provided Chili made by Katherine Manuel, smoothies by Island Oasis, and donated baked goods and hot chocolate. Thanks to a rapid decline in the temperature after the sun disappeared, the hot chocolate and chili were a huge hit.

East Gadsden High School in Havana, Florida was host to the seminar for Region II. Our Director, Brenda Rolfe, did an awesome job of organizing the event. Brenda, and all those that helped her make the seminar a success, deserve a big THANK YOU. The day was full of events that provided useful knowledge for professional growth, healthy interaction among colleagues, and stress-relieving laughter.

Several members performed a skit, written by Pat Pell, titled “A Day in the Life of a Foodservice Manager.” It can be viewed at www.youtube.com and search FSNA. Better yet, you can view it on our new Facebook page at www.facebook.com and search Levy County School Nutrition Association. Levy County’s, Renee Redwine, created our Award-Winning name tags and assembled

them with help from her Williston Middle School teammates.

Williston Middle School in Williston, Florida was host to our annual Thanksgiving Feast. Renee Redwine, Kitchen Manager and Levy County SNA President, organized the event and successfully provided guests with a memorable night. Every year each kitchen provides one dish that can easily feed a hundred hungry people. Then, each foodservice employee that attends brings a covered dish that they themselves prepare. It allows creativity and boasts a table full of delicious food to excite the taste buds. Renee thanks everyone that helped with the preparation, serving, and clean-up.

Guests included members from the Levy County School Board, Principals, Assistant Principals, Foodservice employees (active and retired) and their family members. This year men and women from the Levy County Association for Retarded Citizens accepted our invitation and joined us for the festivities.

School Food in Florida Winter 2013

M & B Dairy in Lecanto, Florida was host to the seminar for Region V. A few

employees from Levy County attended the event and what a treat is was. The guest speaker was Dale McClellan, owner of M & B Dairy, who was selected as the 2012 overall winner of the Swisher Sweets/ Sunbelt Expo Southeastern Farmer of the Year award. He graciously took everyone on a tour of the dairy and explained how the operation functions. There were a whole lot of cows!

Chapter Chatter Martin County

Reported by: Yvonne Potsko

Hello from Martin County. We have been very busy providing healthy meals to our hungry children. We had very successful Thanksgiving and winter feasts. The students and faculty all raved about the delicious meal! Who doesnâ&#x20AC;&#x2122;t love the comfort of a good turkey dinner?

The Region Seminar was educational and entertaining. We enjoyed the exercise-driven hula class lead by Zenia Ventura from St. Lucie County, as well as the St. Lucie County Boys and Girls Club band. The breakfast in the classroom session, led by Jon Dick, reviewed successful ways to incorporate breakfast in the classroom. He provided great ideas on how to start or improve this program. Thank you for having us St. Lucie County. Job well done!

Our county is diligently working on providing our students with a new menu template that provides nutrition data and food allergens. We have been working feverishly inputting product information, taking photos of all of our food products and fine tuning the product descriptions. We hope to launch this program within the next couple of weeks. We look forward to providing our students and parents with a practical tool that will help them to better understand the nutritional value of our foods, what our foods look like as well as provide a list of the top 8 allergens in our products. Visit our FNS website to see it in action! We hope everyone had a restful holiday break. Hold on tight, we have another half of a year to go. Okaloosa County Manatee County

Reported by: Mary Jane Cardarelle-Hermans, SNS

School Food in Florida Winter 2013

We held our first chapter meeting in September. Melinda Zarzycki was our guest speaker and she spoke on the topic of attitude and how it is your most priceless possession.

We also held our first fundraiser. We got the idea from another county at the last leadership conference to hold a drawing for an iPad 2. We purchased 1,000 raffle tickets from www.ticketprinting. com. Members sold tickets for $3 each or 2 for $5. We sold a total of 869 tickets. We picked the winner on November 15. Patti White from Hernando County held the winning ticket and was very excited when she heard that she had won. Member, Linda Pardy sold 130 tickets. She won $50 for selling the most tickets. After all expenses were paid, we made a little over $1,600. We sent 27 people to the Region V Seminar that was held at M & B Farms in Lecanto, FL. Thank you Citrus County for hosting the event.

Reported by: Mary Sheheane

Aloha from the sunny, but cool shores of Fort Walton Beach. We have been busy here as we kicked off our year with a membership party. Then we proceeded to kick off our fundraising events; working at the civic center and selling Rada products. We have just returned from the Region Seminar where we won the trophy for our name tags. They were beautiful; our very own Rhonda Nelson hand painted them for us. Thanks Rhonda!

We look forward to our Thanksgiving break and spending some quality family time. Hope your Holidays will be filled with blessings. Until next time, we will be relaxing at the beach. Orange County By Melissa Hunt

In Orange County we are off to a great start. We wrapped up summer school and passed our audit. We have had a very busy year

so far. All of our elementary schools now offer salad bar on Thursdays and Fridays. We are offering a variety of fresh fruits and vegetables to our students. National School Lunch Week was a hit. Our schools did a great job celebrating and we are looking forward to National School Breakfast Week. We kicked off our membership drive with over 100 new members. Some of our planned events and goals for our association are; Culinary Student Scholarship Fund, 2nd Annual Golf Tournament, Food Truck Roll out and we are getting ready for our annual Holiday Celebration and our second meeting. We are excited and looking forward to the holidays and a great second half of the year. Osceola County

Reported By Sharon Torcasio

Well, Happy New Year to everyone. I hope everyone enjoyed the holidays and are ready to get started for an exciting finish to the school year. We have had a few things going on in the last quarter to finish up the year.

received the Alliance for a Healthier Generation bronze award. Congratulations to both of these schools!

We have had a few people retire before the winter holidays; on October 31, Zoraida Gonzales, of Ponciana High School, retired. Ron Collison retired on November 9 and Dona Mcgovern retired on December 21. We wish you three the best and congratulations! Pasco County

Reported by: Tina Follick

Our association has been busy setting up things to get involved in this year. As of now we are planning on participating in the Land O’ Lakes Swamp Fest and selling baked goods at the Dade City Kumquat Festival. We recently had our Region V Seminar at M & B Dairy and everyone had a wonderful time. It was great seeing friends from other counties. Pasco County had 14 people attend.

We held the annual yard sale in November; it was not quite as prosperous as in years past, but a few of us got to clean out some of our houses, which is always good, especially before the holiday. We held two spaghetti dinners in conjunction with holiday festivities at Gateway High School. The dinners always seem to be a great fundraiser--good food and good company along with a show.

Also in November we helped with the Thanksgiving Dinner for the community of Saint Cloud held at the Civic Center. It was a lot of work, but well worth it. The Annual Toy Drive for Families in Transition was held in December.

Reported by: Katie Taylor

We are so proud of our staff here in Polk County! They have embraced any change that has come their way with excitement and an eagerness to learn. Their passion for student health and wellness can be seen on every serving line throughout the county. Their enthusiasm was definitely evident

Professional Development Day gave our employees an opportunity to show off their knowledge of the new guidelines in the form of the “Anti-Hunger Games.” School Nutrition Assistants from each grade level volunteered to be the competing tribute for their “district.” Each school was given a set of questions that would lead them to 10 items from their kitchen that would be useful to their district during the games. Our managers took on the role of mentors and ensured that all staff members had the training to excel, not only at the games, but also on a day-to-day basis. The games were a huge success! We would also like to send a special recognition to the staff at Horizons Elementary. After a lot of hard work and dedication, they were awarded the Healthier US School Challenge Gold Award of Distinction. We hope that Karen Dumke and her staff at Horizons are the first of many schools to receive this honor in the coming years! Santa Rosa County

Reported by: Jennifer Speer

Hola from Santa Rosa County.

We held our first Silver Circle Tea on September 23 at King Middle School. St Cloud High School Food Court displays some of the fruit of the day.

Our meetings have consisted of Penn Air Credit Union signing up new members and Trudy O’Brian Vice President of United

School Food in Florida Winter 2013

Two Schools, Four Corner Charter School and Reedy Creek Elementary School,

Polk County

during this year’s National School Lunch Week celebration! Many schools invited students to tour their school kitchens. Students were fascinated by the equipment, food preparation process and the food storage areas, with the resounding favorite being the freezer! Other schools took on the role of teacher for the day, demonstrating culinary skills and encouraging the students to try new foods, such as baked eggplant.

Chapter Chatter our first event being a Romney campaign, along with Hockey and Cirque Du SoleilSaltimbanco.

Barnes and Noble invited us back this year to work a book fair for Halloween. Our local President, James Speer, got down on the floor and read a story. The rest of us handed out candy, and health fair nutritional information. Cerebral Palsy sharing on the topic of Team Building. Kim Rollings McMahon visited our North County members, sharing her experiences and how she became involved with Organ Donation and Public Speaking.

The Region 1 Seminar was hosted in FSNA President, Mary Jane Dunlop’s home county, Santa Rosa, on November 10. Thank you to our four guests from the State, along with a few vendors sharing their products and giving out samples. Santa Rosa had four Disney all day park hopper passes that Jennifer Saxton won. Escambia County was able to bring a few new members. Under the direction of their new Food Service Director, Gail Szoboszlay, they are becoming more involved in our Association.

Sarasota County

Reported by: Joyce Chalmers

This has certainly been a busy first few months for the Sarasota County School Nutrition Association. We held our first fund raiser, Kids & Chefs Dinner Gala on Oct 17 featuring Chefs Move to Schools. Four very prominent chefs in our community worked with students and staff to create chef inspired kid-approved ideas for school lunch menus. The Gala was then a culmination of all their hard work and a chance to see and taste the innovations happening here in Food & Nutrition Services. The fundraiser, to help the association raise money for scholarships, was a huge success. We will be planning another for the 2013-2014 school year. On November 3, many of us traveled from Sarasota County to St. Lucie County for the Region VI Seminar in Port St. Lucie. We all had a wonderful and informative time.

School Food in Florida Winter 2013

Our holiday association meeting is on Dec 6. Good food, good company and Santa will

Our fundraising so far has consisted of working the Pensacola Bay Center with

put in an appearance for the little ones. We are also having a raffle to raise money for our scholarship fund. Hoping everyone had a great Holiday Season from all of us at Sarasota County School Nutrition Association. St. Lucie County

Reporter: Cheryl Fredericks

We are progressing in St. Lucie County School Foodservice. We are working hard with assisting our Food Service employees in becoming certified. We are offering trainings in all forms! We are seeing nice attendance in our classes. We are even working with members with their individual needs to enable them to move from level 1 to level 3. Not only can you grow your own career in Child Nutrition, but the opportunities to stay trained and up to speed with the latest changes and the most current resources are available at your fingertips. Our School Food Service Employees are very passionate about the well-being of our students. For example, Oak Hammock K-8 School Cafeteria Manager, Lisa Ferrick, has been putting together Grace Packs at the school. The bags of food are distributed each Friday to needy students who might otherwise not get the proper nutrition over the weekend. “We know how hard it is in today’s economy to keep food on the table,” said Lisa. “So we’re just trying to give back a little bit.” Oak Hammock has provided

and captivating testimony of his life experience with food service. It was truly an inspiring story.

We are looking forward to one of our favorite events of the year, our Annual Family Holiday Feast & Auction. It’s always exciting to re-visit with our members’ families and even enjoy more amazingly delicious family holiday favorite dishes. Have a Happy Holiday Season. Take time to visit with your family and friends. Bon Appétit everyone! Suwannee County

Reported by: Pat Pell

Lisa Ferrick and a student packing up the Grace Packs. Photo Credit: Chris Arnold, Scripps Treasure Coast Newspapers.

Copyright, 2012, Scripps Treasure Coast Newspapers, used here with permission. No additional reproduction or distribution of these photos in any form is permitted without the written approval of Scripps Treasure Coast Newspapers (http://www.tcpalm.com).

over 227 weekend meals to their students so far this year. Lisa just received a letter from Governor Rick Scott praising her and her team for their new Grace Packs program. “Way to go Lisa!”

Child Nutrition Intern Jessica Harrod was promoted to Manager of FK Sweet this year. She has big shoes to fill replacing Janette Champagne whom was “promoted” to Treasure Coast High School’s Culinary Arts

St. Lucie County was the host of our Region VI Conference on November 3 at Palm Point Educational Research School in Tradition, Florida. Many thanks to the core group of people who made this event as enjoyable and successful as in years past! Friday night, President Anita Alli hosted a “Meet & Greet” welcoming event at our local Chili’s Restaurant which was located next door to the Springhill Suites where most of our out of town guests stayed.

Some of the Region VI highlights included: • The Boys & Girls Club band really engaged our members when they played “Hear the Music” for us.

• The 3 Personal Trainers that Zenia Ventura invited that held an exercise contest with our members wearing sneakers! Miss Edyth and Miss Bianca are great competitors! • Our sincere appreciation goes out to Chef Costa Margoulas for his honest

Thanks to all who helped including Columbia County and Hamilton County. Our region meeting was great. We put on a play called “A Typical Day in the Life of a Manager.” Everyone laughed till we cried. Hopefully we will get on track. Volusia County

Reported by Winnie Crockrell

VSNA has continued to be busy busy! Just last week we finished our two week canned food drive. Many of our schools participated again this year and our total pounds collected was 9,762! We are so proud of what our schools have done to make this another successful year in contributing to our community through four of our county’s food banks.

We have also been busy raising money for our Association with a raffle for an Oil-less fryer, as well as selling wooden roses. The roses have been a huge success for us and we have even had to order more! We are already making plans for our annual “Boss’ Night” Banquet to be held March 1, 2013. This is a huge event where we recognize our Principals, as well as School Way Café Staff and our “Heart of the Program” winner. We have several raffles at this event that helps to pay for scholarships as well as sending our VSNA Board to the State Conference to represent Volusia County.

School Food in Florida Winter 2013

Parkway Elementary and Manatee Academy Cafeteria managers are involved with similar programs, which provide their students with a weekend meal kit that contains meals the students can prepare themselves. Lisa Ferrick has applied for a $20,000 grant from General Mills to establish programs like hers in every school in our district. Morningside Elementary is getting ready to “break ground” with their Grace Packs program. They are currently holding a food collection event with rewards going to students who donate shelf stable foods. On December 7, Beverly Yates, Cafeteria Manager, predicts they will supply 50 needy students from their school with weekend meals. It breaks our hearts to think some of our students go hungry all weekend long in our own community. We appreciate the business partners that make these programs successful and are anxious to see them grow within our schools.

Instructor! Jessica has been working hard with her students and staff with the Action for Healthy Kids grant that Janette won last year in the amount of $2,000. Jessica is hosting a tasting party this month with her students to show them creative ways to enjoy fruits on their tray. Her plan for next month is to “tackle” vegetables with a similar approach!

Hello from Suwannee. It has been tough. We have had some difficulty in getting meetings going, but have done a fundraiser for a $100 Walmart card and the winner was drawn at our Region II meeting. The winner was a worker at Branford High School-Miss Lynda Kinsley. She was very excited.

Chapter Chatter Several of our members are already hard at work putting their books together for FSNA Awards. We just finished celebrating NSLW and have several schools putting in books for that award. Some will be doing books for Nutrition and SWAC as well as the Thelma Flanagan and perhaps even the Louise Sublett awards. Our VSNA President, Teresa Azevedo, won the Louise Sublett Award last year so maybe we can do it again! We have had another wonderful meeting since the last Chapter Chatter. This one was fabulous and fun was had by all. One of our Area Coordinators, Valerie Hanson, who is our Legislative chair this year, put together some wonderful information regarding our state legislation, and showed a fun video of how a bill is made. Then we had loads of fun with our VSNA version of “CHOPPED.” Three of our members had to take specific ingredients and make a

dish out of them. They had to use lemons, raisins, cinnamon toast crunch cereal, mini carrots, tortillas, and whipped cream. They were interesting dishes to say the least! YUMMO! Our county is doing fantastic with the new meal pattern mandate. Our students are enjoying some new menu choices as well and we are getting wonderful feedback. We are continuing to try new and innovative ideas district wide, and serving up the very best in nutrition while meeting the new guidelines. Way to go TEAM VOLUSIA!

Then before you know it we’ll be bringing in a New Year. It is sure to be filled with many great ideas, learning and hopefully some State awards for our county. We are so excited about what is to come!!

As of this writing we are only a few weeks from our Association’s big Christmas Party. It promises to be a lot of fun with a special visit from Santa, a yummy covered dish, gifts for our SWC Staff kids as well as wonderful door prizes for our adult guests. This is for all SWC Staff and their families.

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2012 Region Seminars The 2012 Region Seminars were a great success this year! FNSA President Mary Jane Dunlop and President-Elect Ida Daniels made it a goal to attend them all. And they succeeded; Mary Jane and/or Ida were at every seminar this year!

All the seminars carried Mary Jane’s theme, “Living Today for a Better Tomorrow” and had a lot of fun with it. Grass skirts, leis, Hawaiian music and dancing, and even pineapple and coconut bowling were just some of the ways the Regions included the theme into their programs. Members of the Food, Nutrition and Wellness Team from FDACS spoke at nearly all the seminars and were very well received. Other speakers included Chef Costa Magoulas, Yolanda Fairell, Dale McClellan and Jon Dickl. FSNA Committee Chairs, Diane Santoro, Joanne Terry and Pat Pell also shared their knowledge and expertise with attendees. Most of the seminars were held at local schools, but Region V held their seminar at M&B Farms for a “School to Farm” experience. Attendees were treated to a beautiful setting and even a tour of the dairy farm.

Region 1

Region 3

Region 4

Region 5 – School to Farm

Region 6

Region 7

School Food in Florida Winter 2013

Region 2

School Food in Florida Winter 2013

2012 FSNA Industry Seminar and Commodity Expo Waldorf Astoria, Naples, FL October 2-4, 2012 The Waldorf Astoria in Naples, Florida was the setting for this year’s Industry Seminar & Commodity Expo. This year, FSNA partnered with the Florida Association of School Business Officials (FASBO) and were able to attend a joint general session. Attendees enjoyed increased opportunities to interact at breakfasts, breaks and receptions. The joint FSNA-FASBO Expo allowed members to learn a little more about the products and services each group needs to be successful in their professions. Thank our FSNA Administrative & Supervisory Chair, Patrick McCarty; SIP Representative, Jennifer Sills and FSNA Marketing Committee Chair, Kern Halls for all their hard work on this event. Jennifer did a fantastic job as emcee! We also want to thank our 2012 Industry Seminar sponsors for their continued support for the Florida School Nutrition Association: Seminar Sponsor: M&B Products. Break Sponsors: Kellogg Food Away From Home; McCain Foods; Dairy Council of Florida. Foundation “Take a Chance Auction” Sponsor: Denver Equipment Company of Charlotte, Inc. Thank you all!

In the afternoon, Robin Safley, Administrator, Food Nutrition and Wellness (FNW), Florida Department of Agriculture and Consumer Services (FDACS) led a panel of school food service experts who discussed “The Great Things Happening in Florida.” Panelists, Dale

Following a joint FSNA and FASBO Reception, FSNA members attended the Awards Dinner. SNA President, Sandy Ford, provided an update on SNA and gave an audience participation presentation on Transforming and the new SNA STEPS program designed to help members become more healthy, active and fit. Sandy also presented the FSNA Administrative/ Supervisory Innovative Idea Award to Jud Crane, Santa Rosa County for their implementation of Teacher Tastings. Steve Hortin, USDA Deputy Director School and Family Nutrition Section, Southeast Region presented the USDA Best Practices Awards. Congratulations to the following recipients from Florida who were honored with Awards: Increasing Participation in School Lunch or Breakfast--Large SFA Category--Palm Beach School District, Riviera Beach; Increasing Participation in School Lunch or Breakfast--Large SFA Category--District School Board of Pasco County, Land O’ Lakes; Leadership Development and Program Management-Large SFA Category--Manatee County School District, Bradenton; Increasing Fruit and Vegetable Consumption--Large SFA Category--Orange County Public Schools, Orlando; School Breakfast and School Lunch

Week Events--Large SFA Category--Oak Hammock Middle School, Lee County, Fort Myers; Fiscal Management--Large SFA Category--Okaloosa School District Food Service, Niceville. Thursday morning Todd Dittman, Vice President of Marketing Analysis within the Strategy, Insights, and Planning Department at Dairy Management Inc. discussed “Marketing Trends” and how school food service can tap into those trends to increase participation. Following Todd’s presentation, attendees took part in an interactive session, “Open Forum with Industry Partners,” which proved to be lively, informative and well-received by the industry partners and food school service members. Jennifer Sills facilitated the discussion between the audience and panel members Bob Saraceno, Eaton Marketing and Associates; Tim Tankersley, Advantage Waypoint; Vincent Nardone, Nardones Brothers Pizza; and Mike Poole, Denver Equipment Company of Charlotte, Inc. The final session of the Conference was a panel discussion of high school and middle school students from Collier County. From Barron Collier High School: Julia Rogers, Marilin Velasquez, and Zachary Serrano. From Pine Ridge Middle School: Alex Stanco, Marlon Alvarez, and Brittany Holmes. Kern Halls moderated. The students were enthusiastic and provided great insight, and a lot of vital information on products, marketing and perception. The session was interactive and included a robust Q & A portion. It was the perfect way to end a great 2012 Industry Seminar! The 2012 Industry Seminar and Commodities Show was a wonderful success. Thank you to all the speakers, exhibitors, sponsors, organizers, attendees and the FASBO staff, volunteers and members. We appreciate your insight and time devoted to making this year’s seminar a success. We hope to see everyone next year!

School Food in Florida Winter 2013

The education sessions started off with a motivational and entertaining joint session, “Challenge of Change,” with speaker Steve Morgan. For the first FSNA session, Kern Halls, Area Manager, Orange County, shared his successful tips and techniques on “Making Menu Magic: Maximizing Your Menu with Minimal Effort.” Following Kern’s presentation, FSNA President, Mary Jane Dunlop and FSABO president, Jeff Robison, opened the Expo Hall. Attendees enjoyed visiting the 100-booth expo hall and learning about new commodity products to serve in their districts. A special thank you goes out to all of our industry partners who participated in the Commodity Expo. We appreciate your support for the Association!

McClellan, M&B Products; Lisa Gaskalla, Agriculture in the Classroom; Beverly Girard, Sarasota County; and Chef Paul Mattison, Mattison’s™ reviewed changes, challenges, opportunities and successes they have seen and experienced as everyone works together to provide healthy, tasty products and meals to students in Florida. Following the panel Shenique Bridges and Christie Meresse, with the FNW Bureau of Food Distribution and Procurement Compliance Section, explained the process of obtaining and shipping USDA products in, “Got USDA Foods?” Members of the FNW Team were available throughout the conference to answer questions and provide information. Lead Dietitian, Rick Parks, offered one-on-one assistance for attendees on menu planning and 6 Cent Certification; and FNW staff conducted a bonus session on verification on Thursday afternoon.

Thank you to the following companies who exhibited in the Commodity Expo!

School Food in Florida Winter 2013

Thank you to our 2012 Industry Seminar Sponsors

Advance Pierre Foods Advantage Waypoint AFM, Inc. Alpha Foods Group, LLC American Foods Group American Pride Seafoods AmeriQual Group LLC Asian Food Solutions, Inc. Basic American Foods Bongards Bosco’s Pizza Co Brookwood Farms C&G Food Brokerage Café Favorites/ CEM Bakeries Cargill Foodservice Cavendish Farms, Inc. Chef’s Corner Foods Coastal Sales & Marketing, LLC ConAgra Foods Denver Equipment Co. of Charlotte, Inc. DFM Inc. Don Lee Farms ES Foods Foodlink Giorgio Foods, Inc. Gold Kist Farms School Food Service Heinz Hidden Healthies High Liner Foods USA, Inc. HOPCO Foodservice Marketing Idahoan Foods, LLC J&J Snacks J.R. Simplot Company J.T.M. Food Group Jennie O Turkey Store JM Smuckers

Just Another Food Broker Key Impact Sales & Systems Lamb Weston Land O’ Lakes Ling’s M & B Products, Inc. McCain Foods MCI Foods (Los Cabos) Michael Foods Nardones Brothers Pizza National Food Group, Inc. Paradise Tomato Kitchens Paramount Marketing Group Perdue / Kings Delight Quantum Foods LLC Red Gold, LLC Rich’s Right Start Foods Schwans Food Service Tabatchnick Fine Foods Inc. Tasty Brands Trident Seafoods Corporation Tyson Foods UNO Foods, Inc. Thank you to our nonexhibiting companies who attended Atlantic Coast Marketing Barilla America Dairy Council of Florida Dick and Jane Baking Company Eaton Marketing and Associates Gordon Food Service Kellogg Food Away From Home Midas Foods PepsiCo Foodservice Unisource Marketing Group US Foods

PRE-CONFERENCE REGISTRATIONS MUST BE POSTMARKED BY MARCH 11, 2013.

63 Annual Conference rd

Orange County Convention Center, Orlando • April 4-6, 2013

TO SAVE MONEY AND TRE ES, CONFIRM ATIONS WILL BE EMAILED .

FLORIDA SCHOOL NUTRITION ASSOCIATION, INC. 124 Salem Court, Tallahassee, FL 32301 • Phone: (888) 878-1832 • Fax: (850) 656-0149 Name: County Name: Mailing Address: City, State, Zip: Daytime Phone #: School/Office Name: Business Email: Emergency Contact (during conference): (Name) (Phone) Includes All Meetings

Includes Exhibit Admissions

Includes Banquet

Pre-Reg (prior to 3/11/13)

Full

$160.00

$185.00

$215.00

Limited

$125.00

$140.00

$170.00

Friday Only

$100.00

$115.00

$140.00

Saturday Only

$100.00

$115.00

$140.00

Retiree (from FSNA)

$90.00

Non-Members Only

Mark Selection

r r r r r

Registration Type

# of guests ___

Guest Full**

# of guests ___

Guest Limited**

(list names below)

________________________

(list names below)

________________________

$120.00

$85.00

Non-Members Only

On-Site

Non-Member

$135.00

Non-Members Only

$105.00

Non-Members Only

*Banquet seating reservations will be done by Chapter Presidents at the “Living today for a better tomorrow” breakfast on Friday, April 4, 2013. **Guest registrations are only available with the purchase of Full, Limited, Friday/Saturday Only or Retiree registrations. CANCELLATION POLICY: All cancellations must be in writing to FSNA and received by

Additional Events

March 11, 2013. All cancellation requests received by March 11, 2013 will be refunded minus a $25 administrative fee. NO refunds will be given for cancellations received after March 11, 2013 or for no-shows. Registration may be transferred to another attendee. Prior notification of transfer is recommended.

(Please indicate the number requested)

Silver Circle

"Living today for a better tomorrow" Breakfast

$20

Extra Banquet

$70

RETURN CHECK POLICY: FSNA charges $25.00 for returned checks. FSNA is committed to ensuring all meeting activities are accessible. To discuss specific needs, including dietary, call the FSNA office on or before April 2, 2012 at 1-888-878-1832 or email: lgrooms@floridaschoolnutrition.org

Registration Total Additional Events Total TOTAL

Liability and Indemnification Agreement: I request that you accept me as a participant at the Florida School Nutrition Association, Inc. (FSNA) Annual

Select Payment Method

Check Enclosed

Credit Card # (Enter information below)

(make checks payable to FSNA)

Purchase Order #:

(Attach P.O.)

rVisa rMasterCard rAmerican Express rDiscover

Card holder’s name as it appears on card: Signature Required for Registration: Date:

School Food in Florida Winter 2013

Conference to be held in Orlando, Florida, April 4-6, 2013. I understand there is some risk inherent in traveling to and from, and as a result of, attending the conference. The undersigned hereby releases the FSNA and the committees, members, officers, employees, as well as other participants and other persons who may take part in said conference from all liability for injury, death and property damage that may be suffered in connection with such activities, where due to negligence or otherwise, accepting such risks involved and waiving all rights of any kind that might otherwise arise. The undersigned agrees to indemnify FSNA, its committees, members, officers, employees, and director against all judgments obtained and against the cost of defense of such claims including reasonable attorney’s fees. Attendance constitutes permission to use images of those at the event.

Credit Card #: Exp. Date: CVV# 41

2013 Annual Conference & Expo April 4-6, Orlando, FL

Mention the Florida School Nutrition Association block when you reserve your room!

Venue

Orange County Convention Center 9800 International Drive Orlando, FL 32819

Host Hotel

Rosen Plaza Hotel 9700 International Drive Orlando, FL 32819 800-627-8258 Rates: Single/Double: $129 Triple: $149 Quad: $169

- - - - - - - - - - - PRESIDER REQUEST FORM - - - - - - - - - - Are you attending FSNAâ&#x20AC;&#x2122;s Annual Conference 2013? Can you share your time for an hour or two to enhance our Program? If you answered YES, FSNA can use your assistance. We need Presiders to introduce speakers, distribute handouts, take an audience count, and help facilitate the session. Please indicate below if you are willing to volunteer your time. You will be contacted to confirm time and session by March 18 on a first-come, first-serve basis. Indicate preference, if known at this time. One form per person. Please print. Presider Name: County or Company: Address:

School Food in Florida Winter 2013

City/State/Zip:

Phone: Email: Day(s) Available:

r Thursday

r Friday

Would you be interested in Presiding in multiple sessions?

r Saturday r Yes

Please email the form to: Florida School Nutrition Association, Inc. fgilbert@floridaschoolnutrition.org

r No

Tentative Agenda

Subject to Change (As of November 26, 2012) All functions will be held at the Orange County Convention Center unless otherwise noted.

April 4-6 • Orange County Convention Center • Orlando, FL Thursday, April 4

8:00 am – Noon Pre-conference training: DACS Training—National School Lunch Training 10:00 am – 4:30 pm Exhibitor Registration & Set-up 10:00 am – 6:00 pm Member Registration Noon – 5:30 pm SIPs Sponsored Director’s Lounge Open 2:00 pm – 2:30 pm Foundation Board Meeting 2:30 pm – 3:45 pm Executive Board Meeting (incoming Board member encouraged to attend) 4:00 pm – 5:30/6:00 Breakout Sessions for A/S and E/M 4:00 pm – 6:00 pm Innovation Stations for Directors Free Evening

Saturday, April 6

School Food in Florida Winter 2013

7:00 am – 8:00 am Health Activity 7:00 am – Noon Member Registration 7:00 am – 9:00 am Exhibitor Registration & Setup 8:00 am –3:30 pm SIPs sponsored Director’s Lounge Open 8:00 am – 1:00 pm Chapter Sales Tables 8:00 am – 11:30 am Resource Room Open 8:00 am – 11:30 am Take a Chance Auction Open 8:00 am – 9:00 am Breakout Sessions (your choice) 9:15 am – 10:15 am Exhibit Hall Open to Administrators/ Supervisors/Managers/Board Members Only 9:15 am – 10:15 am Breakout Sessions (your choice) 10:30 am – 12:30 pm Exhibit Hall Open to Everyone 12:30 pm – 2:30 pm Take a Chance Auction Winners Friday, April 5 Posted and Pick Up 7:00 am – 6:00 pm Member Registration 12:45 am – 1:45 pm Breakout Sessions (your choice) 7:30 am – 9:30 am Exhibitor Registration & Setup 12:45 pm – 1:00 pm Registration for Delegates 7:30 am – 9:30 am Living Today for a Better Tomorrow (All delegates need to be registered and on Breakfast (Local Presidents and the floor by 1:00 pm) Presidents-Elect, Members of FSNA 1:00 pm – 2:30 pm House of Delegates Meeting with 25 years or more work in SFS, 1:45 am – 2:45 pm Breakout Sessions (your choice) retirees, Region Directors an Directors- 3:00 pm – 4:30 pm General Session Entertainment Elect). By invitation and ticket only. Awards 8:00 am – 4:15 pm Chapter Sales Tables 4:30 pm – 6:30 pm Open 8:00 am – 4:15 pm Resource Room & Take a “Chance” 6:30 pm Chapter Presidents and Board line up Auction Open for walk 8:00 am – 5:30 pm SIPs sponsored Director’s 7:00 pm – 10:00 pm Installation Banquet and Awards at Lounge Open Rosen Plaza 8:00 am – 9:45 am Director’s Only Session with FDACS 8:30 am – 9:30 am Breakout Sessions (your choice) 9:45 am – 10:45 am Breakout Sessions (your choice) 9:45 am – 12:15 pm Exhibit Hall Open to Directors/ Administrators/Supervisors/Board Members Only 11:00 am – Noon Breakout Sessions (your choice) 12:15 pm Ribbon Cutting Ceremony 12:15 pm – 3:15 pm Exhibit Hall Open to Everyone 1:15 pm – 3:15 pm Directors Only Session with FDACS 3:30 pm – 5:30 pm General Session with Keynote Speaker & Awards 5:30 pm – 6:00 pm Rehearsal for Installation Banquet (current Board members) & Installation Ceremony (incoming elected officers) immediately following General Session 6:00 pm – 8:30 pm Dinner on your own 8:00 pm – Midnight Opening Party at Rosen Plaza Hotel Sponsored by M&B Products

“Living Today for a Better Tomorrow” at the FSNA Annual Conference April 4-6 in Orlando, Florida We hope you will join us for this year’s Annual Conference in Orlando where you can learn more about be Living Today for a Better Tomorrow! Once again, awards will be split among three events. The Opening General Session and Awards on Friday evening, will include the President’s Award, 100% Membership and 100% Certification Recognition and the Years of Service Awards. This session will also feature some lively entertainment and our Keynote Speaker, LaDonna Gatlin who will inspire us with her presentation “Tune Up Your Life.” You can be sure with a name like Gatlin there will be plenty of music and singing!

Saturday’s General Session, will have a more entertainment and will be the time to award our school nutrition professionals for the enthusiasm and dedication they have contributed to their districts this year! Please remember to mail your award submissions to the proper contact (see page 20). They must be postmarked by February 1, 2013. Many of you are already doing so many fantastic activities in your chapters, so why not get recognized for it?

The Saturday Evening Banquet will be a time to honor the local chapter presidents and FSNA Board and install FSNA’s new officers. The prestigious Heart of the Program Award, Louise Sublette Award of Excellence and Outstanding Director of the Year Award will also be presented at this time.

School Food in Florida Winter 2013

Get out your dancing shoes because the Friday Night Party is sure to be a fun time for all! The event will be sponsored by M & B Products. Be sure to drop by and thank them for this fun evening!

As in the past few years, there will be special times for Directors, Administrators and to sample products and meet with exhibitors in the expo hall. The expo hall will be open to everyone on Friday from 12:15 – 3:00 p.m. and Saturday from 10:30 a.m. – 12:30 p.m. Remember that badges must be worn for admission to the Expo Hall. Take time to visit each booth and let them know we appreciate them participating in the show. Without our exhibitors, there would not be an Annual Conference, and without our school food

service members, we would not need our exhibitors.

We also plan having a SIPs sponsored Director’s Lounge where Directors can relax, network and meet with vendors. In addition, the Florida Department of Agriculture & Consumer Services will be conducting some Director’s Only sessions; as well as a pre-conference session on National School Lunch.

This year’s “Living Today for a Better Tomorrow” breakfast for the local chapter presidents, presidents-elect, and Silver Circle members to share ideas, will be held on Friday morning and is We encourage FSNA members with 25 years or more of service who are still working or those members who are retired to attend this special event because it is your day for recognition at Annual Conference. Remember, there is a $20 additional fee for Silver Circle members and you must RSVP by checking the option on your registration form. The House of Delegates will meet on Saturday afternoon. Each chapter will receive information in February with the number of delegates that can represent your chapter. Please remember to send the paperwork to FSNA by the deadline. Remember, this is FSNA’s annual meeting, where YOU, the members, vote on Resolution & Bylaw changes instrumental to the advancement of the association. If you sign up as a delegate, it is vital that you attend this meeting. The business of the association cannot take place without the delegates! Included in this copy of the School Food in Florida is a Conference Registration form, along with hotel reservation information and a tentative agenda. Start making plans now to attend this special event. Remember, the pre-registration deadline is March 11, 2013! If you need additional information, call FSNA at (888) 878-1832 or visit our Annual Conference webpage at www. floridaschoolnutrition.org under “Conference Information.” Breakout session topics and speakers will be listed on the FSNA website in early 2013. We look forward to seeing each and every one of you in Orlando, April 4-6, 2013 where we will be Living Today for a Better Tomorrow!

LaDonna Gatlin knows firsthand that we can’t live someone else’s dream…that in order to be our absolute best, we must find our own voice and “sing our own song.” She has spent her entire career empowering people to “sing their own song” as well…from the inside out… through their words, their deeds, and their actions. LaDonna is an active member of the National Speakers Association, and has earned its highest professional designation, the Certified Speaking Professional (CSP). In 2005, LaDonna was one of five new inductees into the Speakers Hall of Fame, receiving the prestigious Council of Peers Award for Excellence(CPAE), a lifetime award for speaking excellence and professionalism. LaDonna is a contributing writer to the best-selling book series “Chicken Soup for the Soul.” In her own book titled “The Song in You, Finding Your Voice, Redefining Your Life,” LaDonna shares her personal story in a very transparent (often hilarious!) way to craft an uplifting message. This you-can-do-it guide offers practical, emotional, and spiritual insights gleaned from her experiences as part of a famous musical family and as a woman whose faith compelled her to walk away from untold riches and fame to “sing a different song” apart from her brothers, Country Music’s legendary Gatlin Brothers. With a finely tuned voice, sharp wit, and engaging communication style crafted over a lifetime of performing, LaDonna ignites audiences to boldly discover their passion, connect with their voice, and embrace a life of purpose and meaning.

FSNA 36 Annual Legislative Action Caucus – Registration Form th

February 11-12, 2013

DoubleTree Hotel

Name: Company or County:

Mailing Address: City: State:

Zip:

Daytime Phone: Fax: E-mail:

(Confirmations will be sent by e-mail)

Emergency Contact: (name) Emergency Contact Phone: (during conference) Please list Senators/Representatives you would like to call for appointments:

Tallahassee, Florida Pre-registrations are due into the FSNA office by January 18, 2013. After January 18, 2013, you must register on-site for $135. Checks should be made payable to the Florida School Nutrition Association and mailed with registration form to: 124 Salem Court Tallahassee, FL 32301 If paying by credit card, you can also fax your registration form with payment to (850) 656-0149.

Are you a first timer? Mark Selection

LIABILITY AND INDEMNIFICATION AGREEMENT:

r Yes r No Registration Type

Full LAC

Retiree

Fee $110

includes Monday lunch

$60

TOTAL DUE TO FSNA:

I request that you accept me as a participant at the Florida School Nutrition Association (FSNA) Legislative Action Caucus to be held in Tallahassee, Florida, February 11-12, 2013. I understand there is some risk inherent in traveling to and from, and as a result of, attending the conference. The undersigned hereby releases the FSNA and the committees, members, officers, employees, as well as other participants and other persons who may take part in said conference from all liability for injury, death and property damage that may be suffered in connection with such activities, where due to negligence or otherwise, accepting such risks involved and waiving all rights of any kind that might otherwise arise. The below signed agrees to indemnify FSNA, its committees, members, officers, employees, and director against all judgments obtained and against the cost of defense of such claims including reasonable attorney’s fees. Attendance constitutes permission to use images of those at event.

CANCELLATION POLICY: All cancellations must be in writing to FSNA and received by January 18, 2013. All cancellations received by January 18, 2013 will be refunded minus a $25 administrative fee. NO refunds will be given for cancellations received after January 18, 2013 or for no-shows. Registration may be transferred to another attendee. Prior notification of transfers is recommended.

RETURN CHECK POLICY: FSNA charges $25.00 for returned checks. FSNA is committed to ensuring all meetings are accessible. To discuss specific needs, including dietary, please call the FSNA office at 888.878.1832.

Select Payment Method

Check Enclosed

Credit Card # (Enter information below)

(make checks payable to FSNA)

Purchase Order #: (Attach P.O.)

Card holder’s name as it appears on card: Signature Required for Registration: Date: Credit Card #: Exp. Date: CVV#

You may fax your form to: (850) 656-0149 or mail to: FSNA, 124 Salem Court, Tallahassee, FL, 32301.

School Food in Florida Winter 2013

rVisa rMasterCard rAmerican Express rDiscover

What to know, before you go! If you are a first-time attendee for the Legislative Action Caucus (LAC) or need a refresher, here is some information that will be helpful in your planning, prior to attending the 2013 event. How do I know which Senators and Representatives to contact?

As the attendee registration forms come in, the FSNA office will determine which legislators represent the attendee. This data will be compiled by district, within each region, and provided to the Public Policy & Legislative (PP&L) Committee Members.

On January 21, the FSNA office will email each PP&L Committee Member (listed to the right) with the information of who is attending within their region. It will be up to each PP&L Committee Member to assign registered attendees to contact each legislator within their district. Appointments will NOT be made for you. This is your time to get to know your local legislators, because they want to hear from you! Once your appointments have been scheduled, report back to your PP&L Committee Member so the information can be filtered back to FSNA office for planning.

When should I contact my Senator or Representative to schedule an appointment?

Based on prior experience, there is no need for appointments to be made any sooner than two weeks before LAC, this year appointment calls can begin on January 28. Legislators will not have their schedule before then and will not confirm prior to then. Ideally, appointments should be made for Tuesday, February 12 – the day after the main portion of FSNA LAC. How do I get my Senator’s or Representative’s contact information?

Each PP&L Committee Member will have an updated list of contact information for all of the Senators and Representatives throughout the state of Florida. Additionally, you can visit the FSNA website (www.floridaschoolnutrition.org) and select “Legislative Action Caucus” under the “Conferences” tab to get direct links to the “Find Your Legislators” What information do I need to bring to my appointment with my Senator or Representative?

The FSNA office will prepare packets with information for you to leave with each legislator. At the final activity during the Monday, February 11 LAC meeting we will break into regions and hand out the packets.

School Food in Florida Winter 2013

I don’t feel comfortable going to an appointment by myself, what should I do?

You don’t have to go to any appointments alone. There are likely other FSNA members from your district that are attending the conference and can join you for the appointments. Check with your PP&L Region Committee Member to find out who else is registered to attend.

Also, during the conference on Monday, February 11 there will be a First Timers Session from 10:00 am – 11:30 am, which will include a session on “Tips for Visiting Your State Legislators” and skit titled “Up the Hill Without a Paddle.”

If you need more information or have additional questions, please contact your PP&L Region Committee Member, the PP&L Committee Chair, or the FSNA office.

Public Policy & Legislative Committee If you have any questions, please contact the PP & L committee member in your region. They are here to help you get familiar with the legislative process! Judson Crane, Chair Santa Rosa County – Region I 6544 Firehouse Road Milton, FL 32570 850-983-5130 Cranej@mail.santarosa.k12.fl.us Cathy Reed Leon County – Region II 3028 Dickinson Drive Tallahassee, FL 32311 850-487-4200 Ext. 2225 Reedc2@leonschools.net Patricia Reid Volusia County – Region III 2017 Dalton Avenue Deltona, FL 32725-3313 386-734-7190 Ext. 20545 Preid@volusia.k12.fl.us Susan Brenton Indian River County – Region IV 1155 39th Avenue Vero Beach, FL 32960 772-978-8515 Susan.brenton@indianriverschools.org Region V – Vacant If you are in Region V and have questions, please contact Jud Crane or the FSNA office Judith Coomer Sarasota County – Region VI 2947 Bravura Lake Drive Sarasota, FL 34240 941-361-6445 Judith_commer@sarasota.k12.fl.us Sharon Jarrett Dade County – Region VII 18644 SW 94th Avenue Cutler Bay, FL 33157-7956 305-242-4699 Sjarrett@dadeschools.net Faye Beach Committee Member

36 Annual Legislative Action Caucus th

DoubleTree Hotel Tallahassee Host Hotel 101 South Adams Street Tallahassee, Florida 32301 (800) 222-8733

Room Rate: $129 per night (single/double) Rate is cheaper than last year! We have a small hotel room block, so please make your reservations early, but definitely by Monday, January 14, 2013. Be sure to mention the Florida School Nutrition Association block when reserving your room. Please note: All reservations must be guaranteed and accompanied by a first night room deposit or guaranteed with a major credit card. Guest will also be expected to leave a valid credit card or a cash deposit in the amount of $50 with the hotel at the time of check-in. Hotel parking is available at the prevailing rates.

Tentative Agenda Monday, February 11

FSNA Legislative Action Caucus Grant Available!

Tuesday, February 12 8:00 a.m. – 4:00 p.m. Legislative Visits *included in your registration fee

The applicant must write a statement, using 100 words or less, explaining why they would like to attend the Florida LAC and what they hope to take back to their local association. The SFS Director must sign the application to indicate they are aware that their employee applied

of the Florida LAC Grant. The FSNA state office will provide verification to the PP&L chair upon request is a current member of FSNA. Applications must be submitted to the PP&L Chair and postmarked no later than January 15 of each year. You may download the form on the FSNA website under “Members” then “Scholarships & Awards.” The winner will be notified by January 22 of each year. The winner will receive an FSNA Expense Form, which must be completed and mailed to the FSNA state office within one week after the caucus. Travel reimbursements will be in accordance with current FSNA travel reimbursement policies up to $300.

School Food in Florida Winter 2013

The purpose of this Grant is to encourage and assist members of the Florida School Nutrition Association (FSNA) to take part in the educational 10:00 a.m. – 11:30 a.m. experience of attending the FSNA First Timers Session Legislative Action Caucus in Tallahassee, This session will focus on information Florida. The Grant is for up to $300 first timers will need to know. to assist with expenses incurred while attending the Florida Legislative Action 11:00 a.m. – noon Caucus (LAC). This Grant is only meant Registration for Non-First Timers to offset the cost of registration, travel, hotel and meals. noon – 1:00 p.m. Lunch (all registered attendees)* Any current member of FSNA who is classified as a food service employee, food service assistant manager, or food 1:00 p.m. – 5:00 p.m. service manager, and has never attended a Keynote Speaker and Florida Legislative Action Caucus before Legislative Issues may apply. 9:00 – 10:00 a.m. Registration for First Timers

2012-13 FSNA & SNA Calendar EVENT

DATE(S)

LOCATION

FSNA Executive Board Meetings Winter Meeting

January 23, 2013

Conference Call

April Meeting

April 4, 2013

Rosen Plaza, Orlando, FL

TBD

February 11-12

DoubleTree Hotel, Tallahassee, FL

2013

April 4-6

Orange County Convention Center & Rosen Plaza Hotel, Orlando, FL

2014

April 24-26

Disneyâ&#x20AC;&#x2122;s Coronado Springs Resort, Orlando, FL

2015

TBD

FSNA Industry Seminar/Commodity Expo 2013

FSNA Legislative Action Caucus 2013

FSNA Annual Conferences

FSNA Leadership Training 2013

FSNA School Food In Florida Deadlines for Chapter Chatter, Articles & Advertising Spring Publication (mailed in March)

February 1, 2013

Summer Publication (mailed in July)

June 1, 2013

Fall Publication (mailed in October)

September 1, 2013

Winter Publication (mailed in January)

November 1, 2013

School Food in Florida Winter 2013

Other Events

2013 Florida School Breakfast Week

TBD

2013 National School Breakfast Week

March 4-8

"Be a Star With School Breakfast"

2013 National Leadership Conference

April 18-20

Savannah Marriott Riverfront, Savannah, GA

2014 National Leadership Conference

April 10-12

Hilton St. Louis at the Ballpark, St. Louis, MO

2013 SNA Child Nutrition Industry Conference

January 13-15

Grand Hyatt, San Antonio, TX

2013 SNA Legislative Action Conference

March 3-6

JW Marriott Hotel, Washington, DC

Jammer says...

“Plan a celebration at your school during February—

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eet Jammer, the friendly, fun-loving mascot of the Florida Strawberry Growers Association. Florida strawberry growers and Jammer produce some of the sweetest, reddest and juiciest strawberries on earth. They are...

• Fresh • Flavorful • Delicious • Nutritious • • Grab & go— they are easy to serve & fun to eat! • • Available from Thanksgiving to Easter •

For a list of Florida strawberry purveyors call 813-752-6822 or go to Flastrawberry.com.

School Food in Florida Winter 2013

Visit Flastrawberry.com and enter to win a visit by Jammer at your school! Look for Jammer at the FSNA Annual Conference: April 4–6.

School Food in Florida Winter 2013

Take a ringside seat to the healthy, flavorful, and exciting products we offer in a pouch. Our pouches are eco-friendly and produce less refuse. But best of all, you can get our super-healthy, straight-from-the-farm milk or flavored milk, as well as our all-natural juices, and even our purified water. So if you’re looking for a respectable choice—choose the pouch!

Visit us online to see all of the healthy choices from M&B Products:

1-800-899-7255 • www.mbproducts.com Actual carton designs may differ from illustrated images.