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The Official Publication of the School Nutrition Association of Michigan Fall 2012 SEE PAGE 10 TO REGISTER FOR THE 2012 ANNUAL CONFERENCE & INDUSTRY EXPO INDUSTRY & CONFERENCE ANNUAL 2012 THE FOR REGISTER TO 10 PAGE SEE

PREVIEW THE 2012 ANNUAL CONFERENCE FEATURING: PLUS: • BIGGEST LOSER’S DIGITAL MENU BOARDS CAN HELP DECREASE ALI VINCENT CHILDHOOD OBESITY • JUMP WITH JILL THE HISTORY OF • OVER 15 EDUCATION SCHOOL LUNCH LEGISLATIVE UPDATE: SESSIONS LUNCH ON THE LAWN What did you EARN in school today?

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JM70-2005 RIH-Program_Ad.indd 1 7/11/12 4:26 PM table of

fall 2012

FEATURES ANNUAL CONFERENCE & INDUSTRY EXPO PREVIEW...... 10 DIGITAL MENU BOARDS CAN ASSIST IN DECREASING CHILDHOOD OBESITY...... 14 ON THE TRACKS WITH AREA VI...... 15 WELLNESS WEDNESDAYS WITH THE ORGAN WISE GUYS...... 16 LET’S ALL BE FANS OF SCHOOL MEALS...... 18 THE HISTORY OF SCHOOL LUNCH...... 20

DEPARTMENTS PRESIDENT’S MESSAGE...... 5 EDITOR’S NOTEBOOK...... 7 FROM THE OFFICE...... 9 PROFESSIONAL DEVELOPMENT...... 16 MDE NEWS...... 19 LEGISLATIVE UPDATE: LUNCH ON THE LAWN...... 19 ADVERTISER’S INDEX...... 22

PRESIDENTS MESSAGE

Diann Tosh • SNAM President South Haven Public Schools

executive board Diann Tosh, President Karen Bissett, President-Elect Kristin Hennessey, Vice President Welcome back! I hope everyone had a wonderful summer and a great start for the new Marla ERNST, Secretary school year! Mine was jam packed more so than usual, as in my district we had record TERRI SINCOCK, TREASURER/MSBO LIAISON numbers for our summer programs, a new superintendent and technology director who June bailey, sns, historian, parliamentarian are taking us in a very new direction. On top of the new regulations this will be the “Year Sheri Bock, Nutrition Chair of Change” for us all. It is certainly good to have the backing of SNA and SNAM to help Rossetta Chapman, Member Services chair us through these changes. Marie McNamara, CommUnications Chair Gayle Moran, Industry Chair Hopefully by now everyone has heard the news that we have a new Executive Director, tonya nofs, legislative chair Donnelly Eurich and his excellent staff at Eurich Management Services in Lansing. They Stacey Wykoski, Professional Development Chair have hit the road running and are helping our association move in a new direction. In June they conducted a strategic planning session for our executive board that we hope REPRESENTATIVES will lead us over the next few years in a great new direction. June Altom, Area VI, CHAIR CHUCK WOLFORD, AREA 1 David Andrejko, Area II We have completed the move from ETC in Midland and wish to thank them for their MINDY SOSNOWSKI, AREA III leadership for the past seven years. A very special “THANK YOU” to Sarah Klemish, the Lori Grant, Area IV member care specialist, who has been with us from the beginning at ETC. I know how JEAN KISH, AREA V much everyone, especially State-wide Training, appreciated her help and caring attitude. JANE WEBSTER, AREA VII VACANT, AREA VIII The middle of July brought us to Denver and SNA’s Annual National Conference. We were SANDY MATELSKI, AREA IX pleased to see more than 50 members from Michigan attend this year, including represen- Sara Simmerman, Area X tation from MDE. It was an exciting and informative conference, with many educational VACANT, AREA XI sessions and a trade show with over 800 booths. No matter what you were looking for, it Brenda Garland, Area XII could be found in Denver. VACANT, AREA XIII Howard Likert, MDE REP Michigan won several awards at conference: the Thelma Flanagan Gold Achievement Marla Moss, MDE REP Christine Rottschafer, JTM, Industry Rep award and a Certification and Credentialing Goal award (with a check for $50.00!). We also had two State Award winners from the “Heart of the Program”; they were Carol Juszc- STAFF zyk and Kathy Notestine from Boyne. Congrats, girls, you are quite a pair. DONNELLY K. EURICH, EXECUTIVE DIRECTOR TINA THOMPSON, DIRECTOR OF FINANCE EMILY MAURER, DIRECTOR OF MEMBERSHIP & I hope everyone is EDUCATION ready to buckle down PETE JENNINGS, MEMBERSHIP & EVENTS and get this year off COORDINATOR to a great start and I KYLE SHUMAKER, IT DIRECTOR hope to see everyone contact information at our State Confer- school nutrition association ence in November. of michigan 3225 w. st. joseph The committee has lansing, michigan 48917 planned a new excit- phone | 800.677.8955 fax | 517.321.0495 ing and impressive email | [email protected] event for us this year. www.michigansna.org school nutrition association Have a great year! 120 waterfront st, suite 300 SNAM members gathered for a group photo a national harbor, maryland 20745 annual conference in denver, col t the sna national orado in july. phone | 800.877.8822 Fax | 703.793.3915 email | [email protected] www .schoolnutrition.org Fall 2012 5 your Best ChoiCe sChooL PurChAsiNG & resourCe CoNsortiuM Providing cost savings and the highest quality usDA Food and commercial products chosen by members. this year More than ever We Know that every Dollar Counts save Money Benefit from the direct to manufacturer price negotiations and the power of volume purchasing. Most aggressive rebates in Michigan with volume rebates up to 2%, plus an additional 1% prompt pay discount.

No third Party ordering Fees Depending on the size of the district, this means an annual savings of at least $850 for a small district and more than $3,450 for a large district. SPARC membership fee is never more than $250 for the same services. Challenge us to save you Money Let us compare your current program to SPARC. We will do a price analysis of your top 25 items. Procurement regulations – No Worry! We do the work for you, which means you will always meet the state and federal regulations. scholarships & Grants Members have access to over $7,000 in educational scholarships and mini grants. education & training resources CEU opportunities, on-site assistance, educational seminars and interactive website access with vital information. Contact us at www.MichigansPArC.com elcome back to our first issue of First Hand News for this school year. I know this is one of your favorite issues because it brings you all the information about the No- vember, 2012 Annual SNAM Conference in Traverse City — Discover the Treasures That Await You. This conference is loaded with great sessions to teach and train you to better serve your students and staff. The keynote speakers are super motivating and Wright on target with us in the battle to end childhood obesity.

As I thought about the new school year, it takes my breath away as I ponder all the changes that we will be doing to our programs. I say that in a positive way because these changes will truly be exciting and a real accomplishment toward serving Healthy Hunger-Free Kids. The 2012 meal implementation will encourage us to look at new and old ways of preparation, new and old recipes, new and old service set ups, new and old products, and new and old signage. Yes, our programs should look different, act different and be different than they have been for the last 10 years. Taking from the world of interior design, our programs are

t i o n s C hair going to be a “retro-chic, contemporary minimalistic” style. The meals will have the look of lean meats, with a throw-back to lots of fruits and vegetables, whole grains, lower fats and calories.

I hope during the school year First Hand News will provide interesting articles that you can use in your schools. As we make updates to our web site, I hope you will take a look and see if the information you need is easily available to you. t e Sch oo l Di st ric

I would like all members to take the opportunity to send me articles to be published in First Hand News. Our primary focus is always “what’s happening in Michigan Schools”. Please share with us and get the word out across the state! Contact the SNAM office at anytime. If they can’t help you they will definitely put you in touch with someone that can answer your questions. om b I n t er m e d ia Mac Marie Mc N a m ara • S NA M Comm unica

Fall 2012 7 Your Resource for Healthy Meals

Serving up Better Options for the New USDA Menu Regulations

f 734.462.4029 4035 Park East Ct. SE Kentwood, MI 49546 t 616.974.1314 f 616.974.1304 Well, hello everyone! My name is Donn Eurich and my management team and I are very excited that your board of directors has chosen us to lead SNAM into the future. We started officially working with your board and members as of July 1, 2012. Eurich Management Services, LLC has been working with non-profits in Michigan and the Midwest for 13 years and I have personally been in nonprofit management for 36 years. Your new staff brings a wealth of experience and expertise to SNAM. We have already taken over administra- tion of the Statewide Training Program and will be handling all registrations, payments, follow up registrant recognition and instructor communications from our Lansing office.

When you call with questions or to register for Statewide Training, please ask for Emily Maurer. Emily will also work closely with me on our Annual Conference and Industry Expo. Planning for that event is progress- ing rapidly and you will soon be receiving registration materials in the mail, via email and on our website.

All accounting, accounts payable and receivable, financial statements, etc. are handled by Tina Thompson our staff accountant and Director of Finance. If you ever have a question on anything financial, please ask for me or Tina. T I O N F M ICHIGAN Finally, you will be seeing an enhanced website, upgraded and made more user friendly through the efforts of our Webmaster and IT specialist Kyle Shumaker. We will be offering fillable on-line registration for the

SSO CIA Annual Conference & Industry Expo and Statewide Training. Look for class schedules, pricing, instructors and other related info to make your continuing education experience easy and enjoyable.

Hopefully you received a postcard in early August announcing SNAM’s address change to 3225 W. St. Joseph Street, Lansing MI 48917. Your 800 toll free number remains the same as before and you also now have the flexibility to call in on 517.327.9207. Our office is open 9 am – 5 pm, Monday through Friday.

Our staff is looking forward to meeting you at our November Annual Conference and Industry Expo at D o nn E urich • Ex ecu t i v e Direc to r

S CH OO L NU T RI I O N A Grand Traverse Resort (see page 10 for details). We hope you will be able to attend and enjoy the speakers, topics and fun activities your committee has developed. We are looking forward to working with you!

Fall 2012 9 Ahoy Mate! It’s time for the School Nutrition Association of ply with Michigan’s (SNAM) Annual Conference and Industry Expo. This the new fed- year we have a treasure chest full of education, entertainment and eral regulations. Our varied individual sessions give you multiple energy! Your conference committee has developed an outstanding options to select the topics that benefit you most! As always, we line up of speakers, topics and activities. are offering Statewide Training Sessions as a prelude to the Con- Ali Vincent will share her story on how she conquered life’s ference. challenges and achieved her personal goals. Learn how you can Register today! Select your sessions on the enclosed registra- meet your lifestyle goals too! Then on Sunday, Jill Jayne will show tion form and return it to SNAM with your payment. Or, if you you an entertaining and effective way to teach nutritional values prefer online registration and payment, visit www.michigansna. through song and group interaction. org. Don’t miss out on this golden opportunity! Attend the SNAM Our Industry Expo show floor will feature several new prod- Annual Conference and Industry Expo and discover your treasure ucts and services, designed to make your job easier and help com- chest of educational jewels! SCHEDULE OF EVENTS thurs., november 8 ANNUAL CONFERENCE & 9:45 a.m. – 10:45 a.m. Sun., november 11 INDUSTRY EXPO Education Breakout Sessions pre-conference 6:30 a.m. – 7:30 a.m. 12:00 p.m. – 9:00 p.m. 10:45 a.m. – 11:00 a.m. Workout/Fitness 8:30 a.m. – 5:00 p.m. Registration Refreshment Break P001–School Meals Program 7:00 a.m. – 7:30 a.m. Requirements Training (Part 1) 3:00 p.m. – 4:00 p.m. 11:00 a.m. – 12:00 p.m. Devotional Services Networking: Get to Know the Industry Expo Open 10:00 a.m. – 4:30 p.m. 7:30 a.m. – 8:30 a.m. New Faces at MDE (Directors Only) P180–Nutrition — 180 (Part 1) Breakfast Buffet (Directors Only, bring questions and 11:00 a.m. – 12:00 p.m. 10:00 a.m. – 4:30 p.m. 8:30 a.m. – 9:00 a.m. meet the MDE staff) Education Breakout Sessions P132–ServSafe® — 132 (Part 1) Annual Meeting 5:30 p.m. – 7:15 p.m. 12:00 a.m. – 2:00 p.m. 9:00 a.m. – 10:30 a.m. Private Preview Reception Fri., november 9 Industry Expo Open Keynote Presentation: Jill Jayne, (Directors only with Brokers) 2:15 p.m. – 3:15 p.m. Rock Star Nutritionists pre-conference 7:30 p.m. – 9:00 p.m. Education Breakout Sessions 10:30 a.m. 8:30 a.m. – 3:00 p.m. Opening General Session P001–School Meals Program 3:30 p.m. – 4:30 p.m. Farewell Drawings Education Breakout Sessions Requirements Training (Part 2) Sat., november 10 6:00 p.m. – 6:30 p.m. For more information on the pre- 8:30 a.m. – 12:30 p.m. 6:30 a.m. – 7:00 a.m. Networking conference, accommodations, and P180–Nutrition — 180 (Part 2) Zumba a full list of education sessions, 6:30 p.m. – 10:30 p.m. 8:30 a.m. – 3:30 p.m. 7:00 a.m. – 6:30 p.m. please visit our website at www. Treasure Island Dinner Reception P132–ServSafe® — 132 (Part 2) Registration Opens michigansna.org. and Live Entertainment 1:30 p.m. – 3:30 p.m. 7:00 a.m. – 8:00 a.m. Wear your tropical attire! P134–ServSafe® Breakfast Buffet Examination — 134 8:00 a.m. 1:00 p.m. – 4:00 p.m. Fuel Up to Play P190–Meeting Children’s Special 8:15 a.m. – 9:30 a.m. Needs — 190 Keynote Presentation: Ali 1:00 p.m. – 4:00 p.m. Vincent, Biggest Loser Champion P141–Verbal Communication — 141 KEYNOTE PRESENTATIONS

SATURDAY, NOVEMBER 10 SUNDAY, NOVEMBER 11 Ali Vincent, Biggest Loser Champion Jill Jayne, MS, RD, rock star nutritionists Vivacious and dynamic, Ali Vincent Jill is the creator of the live rock ‘n roll was the “one to watch” on Season 5 of nutrition show Jump with Jill, the accom- TV’s most popular reality show, The Big- panying audio CD Get Me Goin‘, and the gest Loser. She won the competition Nutrition Rock Invasion teacher toolkit. while viewers of the show watched her With the show’s growing popularity, Jill amazing transformation from overweight personally casts and trains a Jill army and discouraged to fit and inspiring. to perform Jump with Jill around the As a nationally and internationally country. Jill’s original music and video ranked synchronized swimmer, Ali Vin- productions have led her to the White cent never thought she would have a House to meet Michelle Obama and a weight problem. She was a competitive 2011 Grammy nomination consider- athlete! Ali readily admits that when she ation for Best Children’s Album. gave up swimming, she never replaced that activity with anything Jump with Jill has been performed for over 170,000 kids across else. She had rarely really worked out in a gym and had never the United States and Europe and has been featured in national incorporated new activities to keep her life active. Gradually, by media outlets including NPR, Sprout PBS, The Washington Post, adding five pounds at a time, after thirteen years Ali tipped the Nickelodeon’s Parents Connect, and industry trade publications. scales at 234 pounds. Only 5’ 5”, she says now that she had lost Jill’s knack for rock ‘n roll nutrition is the result of her experi- control and wasn’t completely sure how to get it back. ence as a musician and credentials in nutrition. Jill spent years She had considered applying for The Biggest Loser but didn’t as a mainstream recording artist with her rock band Sunset West complete the application. It was only when she appeared at a lo- including appearances on The Vans Warped Tour and the Ameri- cal casting call did she fully set her sights on winning The Biggest can Idol spin-off The Next Great American Band on FOX. Jill’s stage Loser. Once she was determined, there was nothing stopping her. credits also include off-Broadway actress, Radio Disney DJ, sketch With determination, a positive outlook, and a commitment to her comedy music writer and performer and jazz pianist. In addition goals, even when she was voted off the show, Ali Vincent lost 112 to being an accomplished musician, Jill is a registered dietitian pounds and became the first femaleBiggest Loser. with a master’s degree in nutrition education from Teachers Col- Throughout the show’s episodes, it was apparent that Ali’s per- lege Columbia University and a bachelor’s in nutrition and the- sonal philosophy resonated with people and inspired them to set ater from Penn State University. Before becoming a professional new goals for their life. Now, Ali Vincent, tours the nation as a Rockstar Nutritionist, Jill was writer, producer and host of the celebrity spokesperson and stars in the TV show Live Big With Ali nationally-syndicated, nationally-acclaimed children’s nutrition Vincent on the Live Well Network, inspires audiences around the news program What’s in the News for PBS and a New York City world by speaking and writing about her experience and personal public school teacher. philosophy, “Believe it. Be it.” ACCOMMODATIONS

GRAND TRAVERSE RESORT AND SPA 100 Grand Traverse Village Boulevard • Acme, MI 49610 GROUP RATES Reservations must be made by October 17, 2012 in order to guarantee the group rates listed below. Hotel Guest room...... $99 Tower Guest room...... $129

Reservations To make a reservation online, go to www.grandtraverseresort.com and enter code “SNAM2012” on the Group Reservations Section. For phone reservations, call 1.800.968.7352 and mention School Nutrition Association of Michigan to receive the discounted rate. EDUCATION SESSIONS

SATURDAY, NOVEMBER 10 302–Kitchen Math Made Easy 9:45 a.m. – 10:45 a.m. Participants will sharpen their pencils and learn easy techniques 101–Using Social Media in School Meal Program for computing weights and measures; recipes changes; and tools Learn how Michigan Team Nutrition, SNA’s www.traytalk.org, and for measurement. USDA’s social media resources can help you succeed in creating a successful social media game plan. 303–Take your Career to the next level This session will highlight the value of this critical professional 102–Building Bridges Between staff & students development program and provide direction for beginning the Take some time to cross over the serving line and hear what stu- certification process or taking it to the next level. dents have to say. Build a sales attitude to increase participation. 304–Marketing your programs 103–Menu Production Records The Artworks Shop has the tools to create the mandated interac- This session explains the importance of using food production re- tive “eat right” program. The Build A Tray program is in tandem cords for menu planning and communication. These records pro- with the Offer Versus Serve and MyPlate programs. vide a valuable history, help identify trends, evaluate what works well with customers, and indicate what changes need to be made. 305–It’s a Treasure! USDA Food Buying Guide! The Food Buyers Guide is designed to help you purchase the right 104–Making Sense of HEALTHY, HUNGER-FREE KIDS ACT amount of food and to determine the specific contribution each Join the MDE for a panel discussion on what we have learned so food makes to the meal pattern. far from the six cent review process that began in October. Share pitfalls and success stories from around the state. 306–Summer Food Service Program Learn about successful programs around the state, best practices, 105–Nutrition: See the forest through the trees and how you can participate in the 2013 Summer Meals Program! Dr. Tom Rifai will simplify nutrition concepts towards under- standing the most critical factors, as noted in the new US 2010 3:30 p.m. – 4:30 p.m. dietary guidelines. 401–MAKE Nutrition Standards Work for You In this session, you’ll learn how to find, purchase and use local 11:00 a.m. – 12:00 p.m. foods that can help you meet the new federal nutrition standards 201–Knife handling Skills for school meals while supporting Michigan farmers. Join us in this session for tips and lessons on proper knife handling that will make your kitchen safer. 402–Spice Up Your Life and Meals Learn the nutritional value of spices and how to vary their 202–Breakfast Solutions! application to find multiple options for everyday meals! Join General Mills Chef Monica Coulter and Detroit Lion’s Alumni Herman Moore as they create smoothies and parfaits that will 403–RETIREMENT updates have students lining up for breakfast. Bring your questions to this interactive session hosted by the Michigan Office of Retirement Services. 203–Menu Production Records This session explains the importance of using food production 404–Hidden Treasures for Every Director records for menu planning and communication. This session will highlight some of the most relevant resources you and your staff can use right now. 204–Nutrition: See the forest through the trees Dr. Tom Rifai will simplify nutrition concepts as noted in the new 405–WHAT TO EXPECT ON A FOOD SAFETY INSPECTION US 2010 dietary guidelines. This session will cover common food safety violations found in Michigan schools and how to avoid them, as well as critical 205–How Do I Feed my Gluten-Free Students? updates to the Michigan Food Law recently adopted. William Olund, “Willy O”, won the Las Vegas International Pizza Challenge in 2010 for the “Best Pizza in America”. He was 2nd in 3:30 p.m. – 5:00 p.m. the world against 23 countries with his gluten-free pizza. 406–Effective Utilization of your USDA Food Entitlement Dollars 2:15 p.m. – 3:15 p.m. Cheryl will discuss the USDA Foods (commodities) program in 301–Financial Management Benchmarks Michigan including the new USDA Foods carryover policy and its Learn sound financial benchmarks to keep your program bal- impact on manufacturer’s inventory balances. anced and revenue producing. Walk away with financial resources you can use when you get back home. For a complete schedule, session descriptions and pre-conference information, visit our website at www.michigansna.org. See page 11 for hotel REGISTRATION FORM info

Please complete one form per individual and return with payment by October 15, 2012.

First Name Last Name

School District SNAM Membership No.

Address

City State Zip

Phone Cell

Email SNA Certified o Yes o No first SNAM Conference? o Yes o No o Yes, I would like to volunteer for the Conference. Position o Retired o General School Staff o School Manager o Authorized Buyer o District Director o Industry Partner o Other

Special Needs

Dietary Restrictions o Vegetarian o Allergy Conference Packages EARLY REGULAR Extended (Through 10/1/12) (10/2/12 Through 11/1/12) (11/2/12 & After) Full Conference Full conference package includes education sessions, trade show, Fri. reception, Sat. breakfast, Sat. dinner & entertainment and Sun. breakfast. o Member: Full Conference Fri, Nov 9 – Sun, Nov 11 $140 $155 $170 o Non-Member: Full Conference Fri, Nov 9 – Sun, Nov 11 $185 $210 $260 INDUSTRY EXPO Industry expo package includes entrance to the expo only. Does not include meal functions or education sessions. o Member: Industry Expo Sat, Nov 10 $40 $40 $55 o Non-Member: Industry Expo Sat, Nov 10 $85 $85 $85 Additional Meals o Friday Welcome Reception $25 Qty o Saturday Breakfast $25 Qty o Saturday Dinner & Entertainment $50 Qty o Sunday Breakfast $25 Qty Education Sessions pre-conference Pre-conference registration fees are in addition to conference registration fees. See page 5 of the conference brochure for more information. thurs., November 8 fri., November 9 o Member: P001 free o Non-Member: P001 free o Member: P134 $60 o Non-Member: P134 $80 o Member: P180 $35 o Non-Member: P180 $85 o Member: P190 $25 o Non-Member: P190 $75 o Member: P132 $125 o Non-Member: P132 $175 o Member: P141 $25 o Non-Member: P141 $75 Sat., November 10 Indicate only one session for each time slot that you will be attending. Saturday education sessions are included in the full conference package. 9:45–10:45 a.m. o 101 o 102 o 103 o 104 o 105 11:00–12:00 p.m. o 201 o 202 o 203 o 204 o 205 2:15–3:15 p.m. o 301 o 302 o 303 o 304 o 305 o 306 3:30–4:30 p.m. o 401 o 402 o 403 o 404 o 405 o 406 (3:30–5:00 p.m.) Payment Method Total $ o Check payable to SNAM enclosed o Visa o MasterCard o Discover o American Express

Credit Card No. Exp Date CSV Code

Name on Card Signature

Cancellation Policy: A processing fee of $50 will be charged for all registrations cancelled on or before October 31, 2012. No refunds will be given for registrations cancelled after October 31, 2012. Substitutions are welcome.

Return registration forms to SNAM • 3225 W. St Joseph Street • Lansing, MI 48917 • Fax 517.321.0495 Save a tree! Register online at www.michigansna.org or simply scan this code. Digital Menu Boards Can Assist in Decreasing Childhood Obesity By Mary Sauer, Multiteria

he modern school cafeteria includes everything from Besides the great vegetarian offerings to international cuisine. Students benefits of engag- today have more choices than ever and with nutrition ing students, digital being on the forefront of many food service admin- menus can increase strators’T minds, they need to be even more unique in the way they sales on promoted market food. Kids today are also extremely technologically savvy items. Case stud- with their smart phones and laptops; they are a generation that ies have proven has grown up in the age of multimedia. that digital signage boards receive Finding a way to get kids interested in their own eating habits at least 10 times can be quite the quandary. Linking technology with healthy op- more eye contact tions can be easily solved with digital menu boards. Crisp pictures than static signs. of salads and fruit could make that adolescent change his mind Increased sales on about what he’s putting in his mouth. With digital menu boards, promoted items have climbed to 26% in a 90 day period when schools can also add nutritional facts like calories, fat grams and measured against sales from the previous year. protein. If students are aware of their dietary intake prior to putting in on their plate, they can start making better choices. Stud- Menu boards can also contain so much more than just menus: ies have shown that with the addition of digital menu boards, a • Welcome diner’s attention is immediately captured. This immediate engage- • Hours of Operation ment improves recall, allowing diners to have a better grasp on • Rules options and what they want to order. • Announcements • Seasonal Information This is just one way that digital menu boards are revolutionizing • Recognition serving lines. Because there are more stations and ever changing • Manufacturers can help offset the cost associated with digital menus, digital menu boards allow for quick and easy updates. signage by purchasing screen space to promote their products. Digital menu boards allow you to quickly change menu items and • Friends and family want to recognize students on birthdays prices on a daily basis. You can also schedule different menus at or graduation. Allow them to do so through digital signage. specific times. Run your breakfast menu in the morning and have it automatically switch to lunch at a designated time. Digital menu boards are an investment for any school system to consider. With all these benefits and proven return on investment, Another great advantage of digital menu board is the continuous they can pay for themselves within the first few years. And yet loop of the menu content decreases perceived and actual wait time. another added bonus is digital is green. Because students are captivated by the animation of the menu boards, the line seems to move faster. Queue lines actually do move Mary Sauer is with Multiteria and can be reached at 770.753.2686. quicker because students are better informed and order quicker. To learn more about Multiteria, visit www.multiteriausa.com.

14 fall 2012 First Hand News On the Tracks with Area VI SNAM Members board a train to attend the national restaurant association’s annual trade show in chicago

Carol, Janie and Michele hit the jackpot when they found this Idaho potato.

By June Altom, Watervlient School District After a very full 6 hours of bustling through the thousands of at- tendees and a great attempt to see over 1800 exhibitor booths — 9:00 in the morning, Saturday May 5th, found 13 members of we were all happy to collapse on the train ride home! School Nutrition Association of Michigan hopping the South Shore train and traveling to Chicago for the National Restaurant If you have never been able to attend the NRA Show, I highly Association Annual Trade Show at beautiful McCormick Place. recommend it. What a great resource for finding new ideas and seeing the upcoming trends our students are being exposed to at As we headed up the escalator; one member was overheard asking their favorite restaurants. “How are we going to see all this — it’s so big!” June Altom is the chair of area representatives for snam and And then we were off and running in search of the big find of the the area VI representative. she is the director of food and nu- day. Would it be a new menu item for the elementary school or trition services at the watervliet school district. She can be a new ala carte item that meets the new guidelines; or perhaps a reached at 269.463.0330 or [email protected]. piece of new equipment that is needed so badly?

Or maybe the biggest potato?

Many vendors were surprised when asked about the nutritional breakdown of their kid focused food item, the cost per portion or the serving size; and even more surprised when told “that won’t meet the guidelines for our school program because... • that has too much sodium. • does not have enough protein. • there is too much fat.

All of the members came away with fresh ideas to enhance school For more information contact Mary Bloch at: menus for their students, a greater respect for themselves and their jobs and a closer relationship with each other. [email protected] school nutrition association of michigan Fall 2012 15

How many CEUs do you have?

If you are a SNA certified member you can look up your SNA credits on the Internet (only those earned at an SNA conference or an SNA activity). Just go to the SNA website at www. schoolnutrition.org. 1. log in using your password. 2. click where it say My SNA. 3. click on Member Service. By Amy Klinkoski, MS, SNS 4. click on Member/Certification Record GRAND RAPIDS PUBLIC SCHOOLS Once you review your records, if you find something is miss- This year fifteen selected elementary schools in Grand Rapids ing, you can contact the SNA office.R emember this applies to participated in a program called Wellness Wednesday. Every Wednesday healthy eating coach volunteers in the school cafete- SNA programs only. rias provided encouragement to students to try new foods using the OrganWise Guys “Foods of the Month” materials. Please remember when you attend other statewide classes and activities, sheets are handed out. Keep them in a folder in This program built upon the OrganWise Guys (OWG) program case you are audited. Certification is renewed annually. facilitated by MSUE in the classroom. OWG are a group of engag- ing characters that personify the major organs of the body to teach Please remember that YOU are responsible for keeping track children about the importance of eating well and being physically active. of your CEUs.

The healthy eating coaches pass out taste tests and share nutrition facts about the different foods. They are easily spotted in the cafeteria wearing an OWG apron. The students like to point out STATE WIDE TRAINING the different characters and ask, “What do we get to taste today?” Students have the opportunity to taste test fresh produce items PROGRAM UPDATES such as grapefruit, legumes, green peppers, asparagus, broccoli, cauliflower, and spinach. Your State Wide Training program has been busy updating the class curriculums with all the changes from the Healthy Funding was provided by Michigan State University SNAP-ED Hungry-free Kids Act. Currently being updated is Principals Nutrition Education campus based projects for healthy eating of School Food Service 100 and Principles of Food Prepara- coach program development and evaluation for the 2011-2012 tion 150. school year. The evaluation includes a three armed study; (1) control; (2) standard (OWG); (3) enhanced (OWG and healthy eating This fall pilots will be done for the new Menu Planning class and coaches). Six schools participated in the plate waste evaluation: • Coit Arts Academy Focus on the Customer. A huge Thank You to UDIM for their • Kent Hills Elementary sponsorship and support of our State Wide Training Program. • Sherwood Elementary • Shawnee Elementary Check out our School Nutrition Association of Michigan web • Covell Elementary site at www.michigansna.org and click on the State Wide • Martin Luther King Junior Leadership Academy. Training link. Online registrations are now available.

Amy Klinkoski is the Nutrition Services Coordinator with Grand rapids public schools. She can be reached at 616.819.2135 or [email protected].

16 fall 2012 First Hand News Let Us Help You REACH SUCCESS

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Contributed by JoAnne Robinett, MSA, SNS Let’s try to keep in mind how much power we have when we add AMERICA’S MEAL just one more voice to any issue. If it is something you either do or don’t believe in, and you have to be the basher or the supporter, bet you have seen these — advertisements and links to get go for it; you have the right and obligation to stand up for your you to hit the like button, or to become a fan of some en- beliefs! But if you are just bashing something because everyone tity or another. Some sites have the “+1” button on them else is, step back and think whether or not you want to use your — meaning we want you to increase our popularity and fan power in this way! Ibase by clicking here — adding JUST ONE MORE fan. The social networking sites have figured out the power of JUST ONE MORE. Times are tough for schools right now; and times are really chal- It creates a synergy of its own, as your just one more encourages lenging for school meals. Both can use all the fans and friends they someone else to become just one more, and then two people see can get! You don’t have to be connected to the internet to do this; that you AND your friend liked something, and the next thing heck, you don’t even have to have a computer. You just have to you know, the fan base has grown exponentially! think before you talk and act. Can you be JUST ONE MORE fan of school meal programs, please? I have also noticed that this works in real life, not just on the internet. And, I have also noticed that it works just as well – maybe Contributed by JoAnne Robinett, MSA, SNS. Owner of Ameri- even better, in reverse. If just one person dislikes something, and ca’s Meal, a company delivering training and inspiration to complains about it, someone else will. The next thing you know, child nutrition programs and Associations. Visit www.ameri- the subject becomes fair game for an all-out bashing. casmeal.com for more information. multiteria_MI_SNA_MAGAZINE_Layout 1 12/15/11 1:37 PM Page 1

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18 fall 2012 First Hand News LUNCH ON THE

by Nick Drzal LAWN Michigan Department of Education By Tanya Nofs, L’ANSE CREUSE PUBLIC SCHOOLS

As America’s children head back to school this Fall, they’ll find that The School Day Just Got Healthier! Visit this great USDA website at www.fns.usda.gov/cnd/healthierschoolday/ default.htm and explore The School Day Just Got Healthier Toolkit — a collection of resources to help inform your school community about the new changes to school meals.

In addition, Michigan Team Nutrition (MTN) wants to help Michigan School Child Nutrition professionals look great this year by encouraging social networking, learning, and sharing Wow! Are you ready for the changes this school year? Of course, of best practices. Please join the conversation by following I mean about meeting the new federal meal pattern requirements, MTN on: which have to be put in place this school year. As we have worked • Facebook: www.facebook.com/michiganteamnutrition so hard to educate ourselves, we also need to educate as many • Twitter: www.twitter.com/TeamNutritionMI Michigan Legislators as possible. Legislators need to be more • YouTube: www.YouTube.com/user/miteamnutrition1 aware of the National School Lunch Program. We have the chance with an exciting event coming up in October! Please join us for ‘Lunch on the Lawn” Legislative Action Day. Don’t forget to become a Team Nutrition school at www.team- nutrition.usda.gov/team.html. If you have a great picture, When: Wednesday October 17, 2012 recipe, menu, or story to share, MTN wants to hear about it. Where: On the front lawn of the State Capitol Building Lansing, Michigan Nick Drzal is the manager of school nutrition programs Time: 11:00 a.m. – 1:30 p.m. Lunch: “School Lunch” will be served at noon featuring with the Michigan Department of Education. He can be Michigan made products reached at [email protected]. What’s the purpose of the event? “Lunch on the Lawn” is a SNAM legislative effort which will provide an opportunity for SNAM members to meet with their legislator(s) to discuss school meal programs in Michigan. It’s time to give our legislators real information about what we do and how successful school meals programs operate in Michigan. We NEED your SUPPORT! Mark your calendar. See you there!

Tanya Nofs is the Legislative Committee Chair for snam and the assistant general manager of food and nutrition services at l’anse creuse public schools. She can be reached at 586.783.6550 ext. 1105 or [email protected]. school nutrition association of michigan Fall 2012 19 t h e History o f S c h o o l Lu n c h

Attending the annual SNA Conference not only provides profes- Many stories such as these plus photos from different eras can sional educational opportunities, but permits each attendee to be found on the NFSMI website. To view this history, visit www. meet and interact with SNA members from around the country. nfsmi.org. On the site, click on “Child Nutrition Archives”. You One such attendee tells of meeting and staying next door to a will find topics such as Oral History, Photography Collections, 90 year old woman from Arkansas named Earnestine Camp. Ms. Online Exhibits, Manuscript Collection and Poster Exhibits. Camp shared how she submitted photos to the National Food Some of Ms. Camp’s photos are featured here but many more Service Management Institute (NFSMI) and provided them a his- photos from her and other contributors can be viewed on the tory of her personal adventures in school lunch. website.

Back when she was just starting out, the cost of a school lunch was 7 Do you have interesting notes, photos and other stories from your cents! If you wanted milk with your lunch, that was an extra 2 cents. past in school food service? Contact the NFSMI and add your A local farmer brought cows and provided them with fresh milk. legacy to our long and storied history!

20 fall 2012 First Hand News school nutrition association of michigan Fall 2012 21 Key Impact Sales...... 17

Multiteria...... 18

SESCO...... 22 FIRST HAND NEWS STAFF managing editor marie mcnamara, COMMUNICATIONS CHAIR Smuckers Food Service...... 2 586.228.3349 • WWW.MICHIGANSNA.ORG PUBLICATIONS CHAIR SUE BEVINS, PUBLICATIONS CHAIR SPARC...... 6 586.727.2662 • WWW.MICHIGANSNA.ORG editorial donnelly eurich • SNAM Stiefel Associates, Inc...... 4 517.327.9207 • WWW.MICHIGANSNA.ORG advertising TINA THOMPSON •SNAM Supreme Great Lakes...... 15 517-327.9207 • WWW.MICHIGANSNA.ORG graphic design melissa travis • ink ideas graphic design, llc UNITED DAIRY INDUSTRY OF MICHIGAN...... 23 989.272.3101 • WWW.INKIDEASGRAPHICDESIGN.COM printing spartan printing & promotional products Wolff Group...... 8 517.372.6910 • www.spartanprintinginc.com

EDITORIAL INFORMATION first hand news is published quarterly by the school nutrition association of michigan (SNAM). SNAM is a membership organization that provides resources to advance SESCO Product Lines good nutrition for michigan’s children. this publication is copyrighted. the reproduction of first hand news is pro- Arctic Air Modular hibited by law. advertising opportunities are available. acceptance of Ascend Moffat advertising does not imply endorsement or approval of Berner Parade Plastic product or services advertised. the snam board of direc- Blendtec Rational tors reserves the right to refuse any ad that they consider inappropriate and does not hold to the standards Elmeco Rocky Mtn Cookware and principles of the association. we accept unsolicited Ice-O-Matic SaniServ manuscripts but reserve the right to edit due to space Insinger Silver King limitations. opinions expressed by guest writers do not necessarily reflect views of snam or eurich management LoLo WA Brown services. please send address changes, membership inqui- LTI/Colorpoint ries, and advertising requests to snam, 3225 w. st. joseph, lansing, michigan 48917. phone: (517) 327-9207, fax: (517) 321- Call Your Michigan Territory Managers To 0495, email: [email protected]. Discuss Your Kitchen Needs. advertising information first hand news is mailed to all snam members and is pro- Joel Popa, Steve Wright, duced quarterly. for ad submission deadlines and any Member of Industry Advisory Council CFSP questions regarding advertising, call 517.327.9207. Southern Michigan Northern Michigan 734.476.1401 317.408.1140 production specs [email protected] [email protected] trim size is 8.5x11. live copy should be at least 1/2” from trim edge. bleeds may be included on full page ads and must extend 1/4” beyond trim size on all four sides. preferred file formats: high resolution pdf or tif. those retaining graphic design services should note that proofs will be Food Service Equipment submitted via email and should be returned to snam with- www.sesco.biz in 24 hours with all corrections noted and proofed.

First Hand News MILK• NUTRIENT POWER HOUSE

❉ Vitamin A as 2 ❉ Riboflavin as 1/3 hard boiled eggs An 8-ounce cup of whole serving of milk, almonds

flavored or not, gives kids as much ... ❉ Phosphorus as ❉ Vitamin D as 3/4 1 cup of canned ounce of cooked kidney beans salmon

❉ Calcium as 10 cups ❉ Potassium as one of raw spinach small banana

USDA National Nutrient Database for Standard Reference, Release 24

Nutrients included are either a good/excellent source in one 8-ounce serving of lowfat milk and lowfat ﬂ avored milk, and/or nutrients lacking in America’s diets.

© 2012 America’s Milk Processors. Got Questions? Call 1-800-241-MILK (6455) got milk?® is a registered trademark of the California Milk Processor Board. WWW.UDIM.ORG presorted standard u.s. postage 3225 W. St. Joseph Street PAID lansing, mi Lansing, mi 48917 permit no. 515 www.michigansna.org

scan this code to Visit our website at www.michigansna.org!

THE SNAM 2012 Annual Conference & Industry Expo

NOVEMBER 9–11, 2012 GRAND TRAVERSE RESORT & SPA