Transcript Building Healthy School Meals - School Nutrition Association

Healthy Edge:
Building Healthy School
Meals
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Module 1
Nutrition
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Objectives
1. Define “nutrition integrity” in Child
Nutrition Programs (CNP)
2. Identify nutrients essential to CNP meals
3. Recognize how Recommended Dietary
Allowances (RDAs) are set for different
age groups
4. Point out how RDAs form the foundation
for the Dietary Guidelines for Americans
(Dietary Guidelines), which in turn form
the basis of CNP
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Objectives
5. Follow the standards set by the School
Meals Initiative for Healthy Children
(SMI) in ensuring healthy meals
6. Advocate for student selection of healthy
meals
7. Apply what you learn to your role as a
child nutrition professional
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Nutrition Integrity
SNA defines nutrition integrity as follows:
A level of performance that assures all foods and
beverages available in schools are consistent with
the Dietary Guidelines for Americans, and, when
combined with nutrition education, physical
activity, and a healthy school environment,
contributes to enhanced learning and the
development of lifelong, healthy eating habits.”
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Calories
A calorie is the measure of the energy in
a food.
Proteins and carbohydrates contain 4
calories per gram. Fats contain 9
calories per gram.
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Ages (Years)
Calories
Children
4-6
1800
7-10
2000
Males
11-14
2500
15-18
3000
Females
11-14
2200
15-18
2200
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Learning From Labels
100% Orange Juice
Nutrition Facts
Serving Size ½ cup
Servings Per Container 1
Amount Per Serving
Calories 55
% Daily Values
Total Fat 0g 0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 2mg 0%
Total Carbohydrate 13g
4%
Dietary Fiber 0g
0%
Sugars 12g
Protein 0g
Vitamin A 0% • Vitamin C 60% • Calcium 1% •
Iron 0%
Orange Soda
Nutrition Facts
Serving Size ½ cup
Servings Per Container 1
Amount Per Serving
Calories 56
% Daily Values
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 11mg 0%
Total Carbohydrate 14g
5%
Dietary Fiber 0g
0%
Sugars 14g
Protein 0g
Vitamin A 0% • Vitamin C 0% • Calcium 0% •
Iron 0%
Orange Sections
Nutrition Facts
Serving Size ½ cup
Servings Per Container 1
Amount Per Serving
Calories 40
% Daily Values
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 0mg 0%
Total Carbohydrate 10g
3%
Dietary Fiber 3g
12%
Sugars 7g
Protein 0g
Vitamin A 1% • Vitamin C 65% • Calcium 3% •
Iron 1%
Ingredients
100% fruit juice.
Ingredients
Carbonated water, sugar and/or corn syrup,
natural flavors, citric acid.
Ingredients
Orange sections, without membranes
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Protein
Proteins are necessary for
growth, maintenance, and
repair of the body.
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Complete & Incomplete Proteins
Amino acids are the building blocks
of protein. Of the 20 amino acids, 9
of them cannot be manufactured
by the human body and must come
from the food you eat.
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Complete Protein
N-U-T-R-I-T-I-O-N
Incomplete Protein
N--T-R--T---N
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Sources
COMPLETE PROTEINS
INCOMPLETE PROTEINS
Contains ALL
9 essential
amino acids
Contains LESS THAN
9 essential amino
acids
Eggs
Milk
Meat
Poultry
Fish
Legumes
Nuts
Grains
Vegetables
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Activity 1
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Increasing Protein
Menu Item
• lettuce, tomato, cucumber
salad
• refried beans, flour tortilla
• potato salad
• apple wedges
• spaghetti, tomato sauce
• veggie fried rice
• bagel
• fruit cup
• biscuit
• vegetarian baked beans
To Raise Protein, Add…
• julienne turkey
• low-fat grated cheese
• hard-cooked egg
• low-fat cottage cheese
• soy crumbles
• chick peas
• peanut butter
• low-fat yogurt
• reduced fat turkey sausage
• whole wheat roll
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Carbohydrates
Carbohydrates are the body’s main source
of calories or energy.
Carbohydrates are also needed to turn
the body’s store of fat into calories for
energy needs.
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Sources
Complex carbohydrates: fruits,
vegetables, grains, beans and peas, rice,
pasta, bread, and cereals.
Simple carbohydrates: fruit (fructose),
milk (lactose), and table sugar (sucrose).
Sugar added to foods can include: brown
sugar, raw sugar, corn syrup, honey, cane
sugar, high-fructose corn syrup, and
molasses
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Activity 2a
Calorie free
Reduced sugar
Sugar free
No added sugar
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Activity
2b
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Fiber
1. Aids the digestive process by moving
other foods through the intestinal tract
and helps weight loss by making us feel
“full.”
2. Has been linked to reducing the risk of
colon diseases and cancer, heart
disease, diabetes, obesity, and
controlling cholesterol blood levels.
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Sources
• Fruits, vegetables, whole grains, and
some seeds and nuts
• Vegetables offer fiber through the leaf,
flower or stem of the plant (e.g., leafy
greens, celery, asparagus, cauliflower,
broccoli and Brussels sprouts)
• Fruit skins and membranes of fruits and
vegetables
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Learning From Labels
100% Whole Wheat Bread
Nutrition Facts
Serving Size 1 slice (43g)
Servings Per Container 16
Amount Per Serving
Calories 100
% Daily Values
Total Fat 1.5g 2%
Cholesterol 0mg
0%
Sodium 24mg 1%
Total Carbohydrate 21g
7%
Dietary Fiber 3g
12%
Sugars 3g
Protein 5g
Vitamin A 0 % • Vitamin C 0% • Calcium 4% • Iron 8%
Wheat Bread
Nutrition Facts
Serving Size 1 slice (31g)
Servings Per Container 22
Amount Per Serving
Calories 80
% Daily Values
Total Fat 1g
2%
Cholesterol 0mg
0%
Sodium 105 mg
5%
Total Carbohydrate 14g
5%
Dietary Fiber 1g
4%
Sugars 3g
Protein 3g
Vitamin A 0 % • Vitamin C 0% • Calcium 15% • Iron 4%
Ingredients
Whole wheat flour, water, wheat gluten, brown sugar, high
fructose corn syrup, cellulose, cultured wheat flour, wheat
oats, wheat flakes, wheat bran, flaxseed.
Ingredients
Enriched bleached flour (bleached wheat flour, malted
barley flour, niacin, reduced iron, thiamine mononitrate,
riboflavin, folic acid), water, high fructose corn syrup,
whole wheat flour, yeast, wheat gluten, wheat bran.
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Increase Fiber
1. Stay close to nature
2. Switch to whole grains
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Increase Fiber
3. “Fiberize” your cooking style
4. Experiment with unfamiliar
whole grains
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Activity 3
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Fat
• Adds flavor
 Because it stays in the digestive tract
longer than carbohydrates, fat signals
the brain that the body is satisfied and
doesn’t need more food
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Fat
 Fat soluble vitamins are transported by
fat in the diet
 The body uses fat to make the
insulation for organs to protect them
from injury
 Fat supplies essential fatty acids which
the body cannot make
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Sources
1. Spreads and oils: butter, margarine,
olive oil, corn oil, and lard
2. Meat, fish
3. Milk and milk products
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Sources
4. Nuts
5. Some fruits and vegetables – such
as avocadoes and olives; however,
most fruits and vegetables are very
low in fat
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Cholesterol
 Makes bile which helps the body digest
and absorb fat
 Is part of some hormones
 Can change to vitamin D with the help
of sunlight on the skin
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Types of Fat and Their Effect on
Cholesterol
Type of Fat
Main Sources
Room
Temp.
Effect on
Cholesterol
Mono
Unsaturated
Grape seed oil, olives, olive oil,
canola oil, peanut oil, cashews,
almonds, peanuts, avocados
Liquid
Lowers LDL
Raises HDL
Poly
Unsaturated
Corn, soybean, safflower,
cottonseed oils, fish
Liquid
Lowers LDL
Raises HDL
Saturated
Whole milk, butter, cheese, ice
Solid
cream, read meat, chocolate,
coconuts, coconut milk, coconut
oil
Raises LDL
Raises HDL
Trans
Most margarines, vegetable
shortening, partially
hydrogenated vegetable oil,
deep-fried chips, many fast
foods, most commercial baked
goods
Raises LDL
Lowers HDL
Solid or
semi-solid
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Child Nutrition Programs Require
• 30% or less of calories from fat
• Less than 10% of calories from
saturated fat
• Averaged over a week
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Activity 4
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Minerals
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Calcium Helps
 Form bones and teeth
 Muscles contract and the heart to beat
 Blood clotting
 Slow the rate of bone loss as people age
 The nervous system to send messages
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Sources
• Dairy foods supply 75 percent of all the
calcium in the U.S. food supply.
• Other foods: dark-green leafy vegetables and
fish with edible bones provide significant
amounts.
• Some processed foods, such as orange juice
and breakfast cereal, may be fortified with
calcium.
• Vitamin D helps the body to absorb calcium
from food
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Activity 5
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Iron
• Iron supports the functioning of the red
blood cells that carry oxygen to every
cell in the body.
• Vitamin C improves iron absorption.
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Sources
Iron is present in both animal (red
meat) and plant foods (blackstrap
molasses). Some foods are fortified
with iron (breakfast cereal).
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Activity 6
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Sodium’s Job
 Maintaining proper fluid balance
 Regulating blood pressure
 Transmitting nerve impulses
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Sources
• Salt may be shaken on food, and you can
taste it in chips, ham, soy sauce, and
pretzels.
• Sodium is also found in processed and
prepared foods, packaged mixes, canned
foods, luncheon meats, and cheese.
• NA, cured, pickled, corned, smoked meat
sodium is added.
• Most condiments, such as mustard, ketchup,
soy sauce, some salad dressings and teriyaki
sauce contain sodium.
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Reduce Sodium
• Remove salt shakers and portioned salt from the
serving area
• Offer salty foods less often and salt them less
• Concentrate on reducing added salt and opt
instead for other seasonings and herbs
• Read labels to identify the amount of salt in
products, then select the lowest sodium product
that doesn’t sacrifice quality
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Reduce Sodium
• Select soup bases that do not list salt in the
first few ingredients
• Serve unsalted pretzels
• Check labels for vegetable juices and select
those with lower amounts of sodium
• Frozen vegetables usually contain less sodium
than canned vegetables and fresh vegetables
even less
• In place of onion or garlic salt, use onion or
garlic powder
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Activity
7
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Vitamins
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Vitamin A
 Helps the eyes to see normally in the dark
 Promotes the growth and health of cells and
tissues
 Protects against infection by keeping skin
and mucous tissues (mouth, stomach,
intestines, respiratory, genital and urinary
tracts) healthy
• Is an antioxidant, may reduce the risk for
certain cancers and diseases of aging
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Sources
 Animal products, such as eggs and liver
 Whole milk or fat free milk that has been
fortified
 Fortified foods, such as breakfast cereals
• Beta carotene, a substance in plant foods
that the body changes into vitamin A (dark
green, dark yellow/orange and red fruits and
vegetables)
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Activity 8
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Vitamin C
Also called Ascorbic Acid, Vitamin C
helps:
 Produce collagen, a connective tissue
that gives structure by holding tissues
together
 Form and repair red blood cells, bones,
and other tissues
 Keep capillary walls and blood vessels
firm
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Vitamin C
Also called Ascorbic Acid, Vitamin C
helps:
•



Absorb iron from plant sources
Keep gums healthy
Heal cuts and wounds
Protect from infection by keeping the
immune system healthy
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Sources
Many fruits and vegetables,
especially citrus fruits (orange,
grapefruit), red vegetables
(tomato, red pepper), and
potatoes (with the skin).
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Activity
9
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Recommended Dietary Allowances
• RDAs are recommended levels of nutrients
to meet the needs of most healthy
individuals; they are specified for different
genders and age groups
• RDAs are determined by extensive scientific
research
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Recommended Dietary Allowances
• Dietary Reference Intakes (DRI) are a
new umbrella term which includes RDA
and other nutrient requirements; DRI is
gradually replacing RDA in nutrition
research and applications
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Activity 10: RDAs
Carefully review the RDA chart to determine the following:
1. How much protein is needed by a boy age 13?
2. How much protein is needed by a girl age 13?
3. How much iron is needed by a boy age 16
4. How much iron is needed by a girl age 16?
5. How much vitamin A is needed by a boy age 8?
6. How much vitamin A is needed by a girl age 8?
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Dietary Guidelines For Americans
The 2005 Dietary Guidelines for
Americans address:
1.Adequate Nutrients Within Calorie Needs
2.Weight Management
3.Physical Activity
4.Food Groups to Encourage
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Dietary Guidelines For Americans
The 2005 Dietary Guidelines for
Americans address:
5.
6.
7.
8.
9.
Fats
Carbohydrates
Sodium and Potassium
Alcoholic Beverages
Food Safety
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School Meals Initiative
1. RDA for calories, protein, calcium, iron,
vitamin A, vitamin C for age/grade groups
 1/3 RDA for lunch
 1/4 RDA for breakfast
2. No more than 30% of calories from fat*
3. Less than 10% of calories from saturated
fat*
4. Follow the Dietary Guidelines for Americans
*Averaged over a week
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Activity 11
•
•
•
•
•
•
Which lunch provides the most vitamin A?
Why?
Which lunch provides the most fat?
Why?
Which lunch provides the least amount of
fiber?
Why?
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Q&A
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Module 2
Preparing & Serving
Healthy Meals
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Objectives
• Identify the SMI nutrition goals
• Plan, prepare, and serve healthy school
meals
• Understand the menu planning approach
that is used in your school
• Use production tools and techniques to
comply with regulations
• Choose healthy food preparation
techniques
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School Meals Initiative
Recommended Dietary Allowances
(RDA) for protein, calcium, iron,
Vitamins A and C:
For breakfast, ¼ of the RDA for
appropriate age/grade group
For lunch, 1/3 of the RDA for
appropriate age/grade group
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School Meals Initiative
Recommended Energy Allowances
(REA) (i.e., calories)
appropriate for age/grade groups
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School Meals Initiative
Dietary Guidelines for Americans
Eat a variety of foods
Limit total fat to less than or equal to
30% of calories
Limit saturated fat to less than 10% of
calories
Choose a diet with plenty of vegetables,
fruits, and grain
products
Choose a diet moderate in salt and
sodium
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How Can I Achieve the SMI Goals
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Step 1: Plan Healthy Menus
• Develop cycle menus
• Strive for balance
• Emphasize variety
• Consider staffing, equipment, and budget
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Cycle Menus Increase Efficiency By:
• Saving production time through staff
familiarity
• Reducing time spent analyzing nutrient
content
• Increasing cost predictability
• Identifying menu changes needed to meet
nutrition goals
• Reducing menu planning time, plan menus
that can be used for several weeks
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Strive For Balance
1. Balance higher-fat foods with lower-fat
choices by limiting the number of highfat foods served in the same week
2. Balance a higher-fat entrée with lowerfat ones
3. Use low-fat side dishes to balance
higher-fat entrées
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Strive For Balance
4. Offer no more than one high-fat menu
item per meal, if menu choices are not
provided
5. Balance flavors, shapes, sizes, textures,
and colors by cutting fruits and
vegetables into various shapes and
offering whole as well as cut up fresh
fruits
6. Balance calories
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Increase
Calories
Without
Increasing Fat
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Increase Calories Without Increasing
Fat
1. Increase portion size or number of servings of
breads, pasta, rice, grains, fresh vegetables
and fruits
2. Add low-fat condiments such as honey, jam or
jelly
3. Add low-fat ingredients to foods such as fruit
to baked products and low-fat milk in place of
water
4. Introduce new combinations of foods such as
red and black beans or oriental noodles to
salads
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Increase Calories Without Increasing
Fat
5. Team vegetables and fruits with low-fat
cottage cheese or yogurt
6. Complement a low-calorie menu with a
low-fat, higher-calorie dessert such as lowfat frozen yogurt or fruit gelatin
7. Offer flavored low-fat milk
8. Serve higher-calorie vegetables such as
potatoes or corn along with low-calorie
vegetables like carrots or broccoli
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Activity 1
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Emphasize Variety
1. Main courses include soups and entrée
salads
2. Different forms of foods e.g., raw,
cooked, fresh, frozen
3. Vitamin A–rich vegetable or fruit three
to four times a week
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Emphasize Variety
4. Vitamin C-rich vegetable or fruit three
to four times a week, especially at
breakfast
5. Variety of fruits and vegetables
(canned, fresh, and dried) and 100%
juices
6. Fruit as a topping on pancakes,
waffles, and cereals
7. Add fruit to baked products
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Emphasize Variety
8. Add vegetables to pizza, casseroles,
sandwiches and wraps
9. Menu item containing a whole grain
each day
10. Cooked dried beans or peas each
week
11. Skim and 1% milk at each meal
12. Choices of entrées and side dishes
13. Choices within a food item
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Staffing, Equipment and Budget
1. Is the food preparation work balanced
among employees?
2. Can meals be prepared using the
available equipment?
3. Are high- and low-cost foods balanced
in the menus?
4. Do convenience foods balance labor
and budget?
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USDA Menu Planning Options
1. Traditional Food-Based Menu Planning
Approach (Traditional Approach)
2. Enhanced Food-Based Menu Planning
Approach (Enhanced Approach)
3. Nutrient Standard Menu Planning (NSMP)
4. Assisted Nutrient Standard Menu Planning
(ANSMP)
5. Alternate Menu Planning – Any
Reasonable Approach
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Which Approach
is Used in Your
School?
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USDA Menu Planning
Advantages /
Disadvantages
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Menu Planning Requirements
• Age/Grade Groups – Categories of
ages/grades that are used to determine
the appropriate amounts of foods and
nutrients to meet nutrient standards
• Nutrient Standards – Required
minimum levels of calories and key
nutrients to meet nutritional needs of
children for different age/grade groups
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Menu Planning Requirements
Reimbursable Meal – A school meal
that meets the USDA meal
requirements and standards. All
options include fluid milk
Offer vs. Serve – The process of
allowing students to decline a certain
number of food items in a reimbursable
meal
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Activity
2
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Do These Items Provide A
Reimbursable Lunch?
1. Red beans and rice, ½ c orange
wedges, 8-oz low-fat milk
2. Hamburger on bun, 1/8 c corn, 8 oz
100% apple juice, 8 oz low-fat yogurt
3. Hamburger on bun, ¼ cup whole
kernel corn, 1 apple, 8 oz skim milk
4. Chef salad with julienne ham & cheese,
8 oz 1% chocolate milk
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Is It Reimbursable? Offer vs. Serve
1. Red beans and rice, ½ c orange
wedges, 8-oz low-fat milk
2. Oven fried chicken, 8 oz 100%
apple juice, 8 oz low-fat yogurt
3. ¼ cup whole kernel corn, 1 apple,
8 oz skim milk
4. Chef salad with julienne ham &
cheese, 8 oz 1% chocolate milk
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Do These Items Provide A Reimbursable
Breakfast?
1. Cereal with milk, 1 slice toast, ½ cup
100% orange juice
2. 2 oz peanuts, 8 oz low-fat milk, 1 cup
100% orange juice
3. Cereal, ½ cup apple juice, 1 slice toast
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How Much Fat?
664 x .30 = 199 calories of fat per
lunch
664 x .10 = 66, no more than 66
calories saturated fat per lunch
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Standardized Recipes
1. Ensure product quality and therefore
increase customer satisfaction and
employee confidence
2. Ensure consistent menu planning
3. Control costs
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Standardized Recipe
1.
2.
3.
4.
5.
6.
7.
Title
Category
Weight and measure of ingredients
Preparation instructions
Serving size
Recipe yield
Serving equipment and utensils to use
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Using Standardized Recipes
1. Read the complete recipe carefully
2. Assemble ingredients, utensils, and
equipment
3. Complete pre-preparation steps
4. Use calibrated scales to measure large
amounts (more than 1 ounce) of dry
ingredients.
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Using Standardized Recipes
5. Use liquid volume measures correctly
6. Follow the procedures in the recipe
7. Follow recipe instructions, record
modifications, record prep and cooking
times
8. Portion and serve product as indicated
on recipe
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Portion
Control
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When Would You Use:
1. Scoops
2. Ladles
3. Spoodles
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Activity
3
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Production Records
• Provide valuable written history
• Recognize trends
• Identify those strategies that work best
with your customers
• Suggest which changes need to be
made
• Demonstrate compliance with program
requirements
• Control cost
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Additional Tools
• Manufacturer’s Data Submission Form
• CN Label
• Food Substitution Record
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Lower Fat
Replace
this
With this
Lower fat
grams
Whole milk,
1 cup
Fat-free milk 8
Whole egg,
1
Egg whites,
2
6
Cream
cheese, 2
Tbsp
Fat-free
cream
cheese
10
Lower
calories
72
54
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90
Lower Fat
Replace
this
With this
Lower fat
grams
Ricotta
cheese, ½
cup
1% cottage
cheese
14
Cheddar
cheese, 1 oz
Mozzarella,
skim
4.5
Heavy
cream, 1
Tbsp
Half and half 4
Lower
calories
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126
40.5
36
Lower Fat
Replace
this
With this
Lower fat
grams
Sour cream,
½ cup
Low-fat
yogurt
23
Mayonnaise,
1 Tbsp
Reduced-fat
mayonnaise
11
Baking
chocolate, 1
oz
Cocoa, 3
Tbsp
11
Evaporated
milk, 2 Tbsp
Fat-free
evaporated
milk
4
Lower
calories
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207
99
99
36
Q&A
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Module 3
Building Partnerships
& Marketing
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Objectives
• Provide quality products and services
• Develop and nurture essential
partnerships
• Develop and implement a Marketing
Activity Plan that promotes school meals as
the “meals of choice”
• Step into your role as a part of the total
education program
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Provide Quality Products and Services
What’s important to
you?
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Activity 1
What’s important to you?
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Activity 2
What’s important to your
customers?
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Identify and Assess Quality Standards
How Does Your School
Foodservice Operation
Measure Up?
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Activity
3
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Where Do We Go From Here?
Team Up For Success!
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Activity 4
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You Are a Model for Nutrition
2005 Dietary Guidelines for Americans
1.Physical Activity
2.Food Groups to Encourage
3.Fats
4.Sodium
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Dietary
Guidelines for
Americans
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Develop and Maintain Essential
Partnerships
Your School-Community
Partners
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Develop and Maintain Essential
Partnerships
Your Partners in the Wider
Community
http://www.actionforhealthykids.org/state.php
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Activities 6
&7
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Marketing: The
communication of
products and
services to selected
audiences
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Develop and Implement a Marketing
Activity Plan
1. Direct your communications to specific
audiences
2. Deliver concise, focused messages
3. Commit to an ongoing marketing
effort
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Activity 8
Define your audience
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Deliver
Concise,
Focused
Messages
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Activity 9
Increase Breakfast Participation
by 20%
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Commit to a
Continuing
Marketing
Effort
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Activity
10
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Evaluate
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Are you a Team
Nutrition School?
http://www.fns.usda.gov/TN/Res
ources/gettingitstarted.html
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Q&A
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Module 4
Nutrition
Education
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Action for Healthy Kids
Resource
http://www.actionforhealthykids.org/
newsroom_facts.php
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Objectives
1. Deliver nutrition education to your
customers
2. Use the MyPyramid (food guide pyramid)
to promote healthy meal choices
3. Evaluate nutrition education resources
and messages for accuracy
4. Stay informed about nutrition trends and
issues
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Teachable
Moments
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Tips for Creating Teachable Moments
1. Be a coach, not a drill sergeant
2. Highlight the positives of foods
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Tips for Creating Teachable Moments
3. Stay in the present
4. Turn negative remarks into
constructive criticism
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Tips for Creating Teachable Moments
5. Listen more, talk less
6. Adjust your approach to suit your
learner
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Tips for Creating Teachable Moments
7. Keep it simple – show!
8. Model organization
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How Are We Doing?
Activity 1
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Team Up for
Better
Nutrition
Education
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Where Do We Go from Here?
Activity 2
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Activity
3
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Where’s the
Info?
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Finding Reliable Nutrition
Information Sources
1. Rate diets and nutrition information by
using the MyPyramid (food guide
pyramid)
2. Familiarize yourself with common myths
and misinformation and ways to combat
them
3. Remember, if it is too good to be true, it
probably is!
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Finding Reliable Nutrition
Information Sources
4. Consider the source. Be sure you
recognize the authorities responsible
for the content
5. Look for trustworthy, objective
evidence.
6. Get a second opinion.
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Reliable Web Sites
1. Look at a few links on the site. If you
find many broken ones, the site may
not be kept up-to-date.
2. Examine the "about us" page and see
if the board members are recognized,
reliable health professionals.
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Reliable Web Sites
3. Look for a description of the process
of selecting or approving information
presented on the site. It is usually in
the "about us" section and may be
called "editorial policy” or "selection
policy" or "review policy." If
information is not carefully reviewed
before posting, it may satisfy their
standards but not meet yours.
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Identifying Continuing Education
Opportunities
• SNA Continuing Education Information:
http://www.schoolnutrition.org/CareerEduc
ation.aspx
• SNA Meetings and Events Information:
http://www.schoolnutrition.org/Meetings.as
px
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Activity 4
Choose Milk Instead of Soda
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Q&A
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