State Conference 2017

2017 NSNA Annual Conference,

South Sioux City, NE

June 25 – 28, 2017

Celebrating School Lunch, Show your Spirit”

Marina Inn Hotel & Conference Center    marina-inn.com

385 East 4th St.
South Sioux City NE, 68776

$84.00 per night

402.494.4000
800.798.7980
Get Directions 

 

Useful Links:

Pay Your Conference Reservation Online:

Registration pricing is printed on the reservation form. You’ll need to know that amount to pay online.

Please fill out the reservation form and  mail it with a check to the address on the bottom of the form or e-mail the form to Beth Hass Beth.Haas@nebraska.gov if you plan to pay on line,  use the pay now button below.

 

2017 Nebraska School Nutrition Association

Annual State Conference

Sunday June 25

11:00 AM – 4:00 PM…………………………………………………………………Registration

 

12:00 PM – 4:00 PM……………………………………………….Mock Health Inspection (Nebraska Room)

Cindy Brinson ICN Trainer

Mock Health Inspection training is a 4 – hour face-to-face and hands-on training that includes participant interaction in a mock health inspection to improve retention of the learning objectives

After Completing this training participants should be able to:

Explain why health inspections are conducted twice a year in schools,

Explain the role of periodic inspections and self-inspections to enhance the effectiveness of food safety management programs

Identify risk based food safety practices that should be evaluated in a school nutrition operation and conduct a risk based inspection.

4 CEUs – (2620) Food Safety

 

2:00 PM – 5:00PM …………………………………………………Executive Board Meeting (Iowa Room)

1 CEU – (3210) Organizational Management

6:00 PM – 8:00 PM ……………………………………………..Presidents Reception

“Tailgate Party”

“Show Your Spirit” and celebrate the school year

Come and enjoy some outside time playing games, eating food, and getting ready for the “big game”

Monday June 26th

8:00 AM – 10:00 AM………………………..Procurement, Procurement, Procurement!!!!!

(Monterey Room) Beth Haas Program Specialist and Shannon Fowler, Assistant Director NDE – Nutrition Services

“Procurement” is the current buzz word for USDA Child Nutrition Programs and lots of SNA’s wonder what their role is in procurement. Beth and Shannon will provide a general overview on what procurement is, explain what the SFA’s roll is in procurement, and provide tips on how to ace the USDA’s new Procurement Review requirement.

2 CEUs – (2430) Procurement

 

10:00 AM – 11:00 AM……………………………….Annual Meeting of the Nebraska School Nutrition Association

(Nebraska Room)

Learn what’s going on with YOUR association. All conference attendees are welcome and encouraged to come.

1 CEU – (4120) Program Promotion

 

11:00 AM – 12:15 PM…………………………………….. Opening Luncheon

(Grand Ballroom)

12:30 PM – 1:30 PM…………………………………………First General Session

(Grand Ballroom)

SHES BACK!!!!!!!!!!!!!! MGM will shake her pom poms as she helps us Discover the Secret Recipes for Success and show us how to change our attitudes to increase our productivity

1 CEU – (3450) Employee Health, Safety & Wellness

 

1:45 PM – 2:45 PM…………………………………………Breakout Sessions

Team Nutrition

Smarter Nutrition

Natalie Sehi, Extension Educator from UNL

This session will highlight challenges, solutions and resources of the implementation of the Smarter Lunchroom Movement in NE schools to reduce food waste in schools that participate in the National School Lunch Program ( Nebraska Room)
1 CEU – (4160) Smarter Lunchrooms Techniques

 

Pork Producers

Learn what is happening today from the pork producers themselves

(South Dakota)

1 CEU – (1320) General Nutrition

 

Business Ethics

Denise Kracl

In this fun and interactive session Denise will go over the do’s and don’ts of business ethics as well as give insight on what some examples of ethics are.

(Iowa)

1 CEU – (3420) Ethics

Communicating Clearly, even in the hot seat: Tackling Tough Questions

Session Description

Effectively communicating knowledge and expertise is one of the most important things you can do to promote your school nutrition program. Be prepared so you are ready to answer questions from principals, staff, parents and students. This skill-building session will help attendees answer difficult questions on frequently asked topics.

(Monterey)

 

3:00PM-4:00PM…………………………………Second General Session

John Cook

Head Volleyball coach at the University of Nebraska

“Dream Big, Dream like a Champion”

Coach Cook explains his coaching philosophy and what he has learned during his time as head coach.

In addition to delivering this speech to coaches and athletes, this speech is designed for businesses, associations, educational institutions and non-profits in which Coach Cook discusses how the philosophies, beliefs and values found in successful coaches parallel found in successful business leaders.

1 CEU – (3210) Leadership Principles

 

4:15PM-5:15PM ………………………………………………………….Breakout sessions

Making Restaurant Trends a Reality in the Cafeteria

It is no secret students and their families are eating out more than ever. This, in turn exposes students to new and exciting flavors which tasks school foodservice directors with developing creative breakfast and lunch menus. During this presentation, Chef Jimmy will provide school foodservice approved recipes that mirror kids favorite restaurant cuisine. Participants should expect to gain insight into making trends a reality and walk away with ideas to spruce up their current menus.  

Chef Jimmy Gherardi

(Carlisle)

Pork Producers

Antibiotics, Safety and Sustainability in Animal Farming

With growing concerns about antibiotic resistance, public perception about the use of antibiotics in food animals has called into question what’s best for the animal an our food supply.

(South Dakota)

1 CEU – (1320) General Nutrition

 

Business Ethics

Denise Kracl

In this fun and interactive session Denise will go over the do’s and don’ts of business ethics and well as give insight on what some examples of ethics are.

(Iowa)

1 CEU – (3420) Ethics

 

 

Lori Danella

SNA Midwest Regional Director

Lori will be presenting about the goings on of the School Nutrition Association

(Nebraska)

1 CEU – (4120) Program Promotion

Midwest Diary Council

Caryn Kusleika RD, LMNT

Communicating Clearly, even in the hot seat: Tackling Tough Questions

Session Description

Effectively communicating knowledge and expertise is one of the most important things you can do to promote your school nutrition program. Be prepared so you are ready to answer questions from principals, staff, parents and students. This skill-building session will help attendees answer difficult questions on frequently asked topics.

(Monterey)

6:30PM – 7:00PM …………………………………………………….Social Hour

(Grand Ballroom)

7:00PM – 8:00 PM………………………………………..Dinner

(Grand Ballroom)

Monday Entertainment

Kier

Musical Impressionist

You will laugh, be amazed, and hopefully entertained!!

Tuesday June 27th

6:30 am ………………………………………………….Morning exercise

Come and enjoy the beautiful weather and get some fresh air and enjoy a nice walk.

Everyone who participates will be entered for a chance to win one of 2 Fitbits. So get up and get moving.

 

7:15AM – 8:15 AM……………………………….Breakfast for all attendees

(Grand Ballroom)

 

8:30AM-9:30AM……………………………………………….Breakout Sessions

Todd Acheson

Todd Will Provide Menu Concepts and Culinary prowess to help you in your kitchen

(Nebraska)

1 CEU – (1150) Menu Analysis & (2130) Culinary Skills

 

Farm to School

Sara Smith and Donna Handley

Feel the Beets! Using School Grown Produce in Your NSLP.

Donna Handley and Sarah Smith of NDE’s farm to school team will share resources for school garden food safety, best practices for using school grown produce, and benefits to digging deep into school gardens. A panel discussion with school food service directors and Agriculture educators who currently grow and/or use school grown produce from gardens, greenhouses, hydroponic units and tower gardens in their cafeterias will share what works for them and lessons learned.

 

 (Iowa)

1 CEU – (1130) Local Foods – Farm to School

 

Nebraska Dept of ED

Mary Ann Brennan RD and Lynn Goering RD

USDA’s New Preschool Meal Pattern

The child care meal pattern for preschoolers has been revised to include a greater variety of fruits and vegetables, whole grains, less added sugar, and saturated fats. If you are responsible for planning menus, attend this session to learn about the changes USDA has made to this meal pattern which will be implemented July 1, 2017

(South Dakota)

1 CEU – (1110) USDA Nutrition Requirements

10:00 – 11:00 ………………………………………………………………………………………… General Session

Sharon Davis

“What’s New with School Nutrition a NDE Update

(Cardinal Room)

1 CEU – (1210) Nutrition Education

 

11:00 AM – 3:00PM…………………………………………………….Food Show

2 CEUs – (2430) Exhibit Hours/Food Shows*

*Participants can earn a maximum of 2 CEUs per year from food show attendance.

 

3:30 PM – 4:30 PM……………………………………………………………………………………Breakout Sessions

Farm to School

Sara Smith and Donna Handley

Farm to school will provide you with the latest news and insight in this ever growing field.

(Iowa)

1 CEU – (1130) Local Foods – Farm to School

 

Sharon Schaefer

TOUCH, TASTE, and LEARN

This interactive session will give attendees an opportunity to see how chef inspired recipes can fit on your school menus. Learn on trend flavors and cooking methods to bring a few new tricks to the cafeteria table.

(Nebraska)

1 CEU – (1140) Chef-Inspired Recipes

 

Nebraska Department of ED.

Mary Ann Brennan RD

USDA’s New Preschool Meal Pattern

The child care meal pattern for preschoolers has been revised to include a greater variety of fruits and vegetables, whole grains, less added sugar, and saturated fats. If you are responsible for planning menus, attend this session to learn about the changes USDA has made to this meal pattern which will be implemented July 1, 2017

(South Dakota)

1 CEU – (1110) USDA Nutrition Requirements

 

4:30 – 5:30……………………………………….District Meetings

District 1 – Iowa

District 2 – Monterey

District 3 – Nebraska

District 4 – South Dakota

District 5 – Nebraska

District 6-8 TBD

 

Wednesday June 28th

7:00 AM – 8:15 AM…………………………………………Executive Board Breakfast

7:00 AM – 8:00 AM……………………………………………Breakfast for Attendees

(Grand Ballroom)

8:15 AM – 9:15 AM…………………………………………………….Breakout Sessions

 

Mark Graf

Nebraska Health Inspector

(South Dakota)

1 CEU – (2620) Food Safety

 

Creative, Innovative, and Strong Leadership

Dana Rosacker and Miki Loos

 Dana and Miki will present ways for schools to improve their food service operation instantly by focusing on three topics: creativity, innovation and strong leadership. By focusing on these areas, it will maximize participation; get the school to operation in the black;

This will be a hands-on experience with participants showing examples of what other schools have done and possibly working with brokers on demonstrating some new creative meals.

( Iowa)

1 CEU – (2120) Food Preparation

 

9:30 AM – 10:30 AM ………………………………Breakout Sessions

Chad Mohr

USDA Commodities

(Nebraska)

1 CEU – (1170) USDA Foods

 

Bob Tegels

Greenberg Fruit Company

Bob will present on many things with fresh produce. Learn how to keep fruit and veggies fresh and when to order to ensure the best produce for your students.

(South Dakota)

1 CEU – (1220) The Importance of Fresh Fruits & Vegetables and (2130) Food Preparation

 

Computer 101…………………………………………….Dana Rosacker

Dana will help provide basics and help with guidance to help with research and tips on how to find out happenings that you may have not know before

(Iowa)

1 CEU – (3510) Using Technology for the Job

 

11:00 AM – 12:00PM  …………………………………Breakout Sessions

Chad Mohr

USDA Commodities

(Nebraska)

1 CEU – (1170) USDA Foods

 

Bob Tegels

Greenberg Fruit Company

Bob will present on many things with fresh produce. Learn how to keep fruit and veggies fresh and when to order to ensure the best produce for your students.

(South Dakota)

1 CEU – (1220) The Importance of Fresh Fruits & Vegetables and (2130) Food Preparation

 

Sharon Schaefer

TOUCH,TASTE, and LEARN

This interactive session will give attendees an opportunity to see how chef inspired recipes can fit on your school menus. Learn on trend flavors and cooking methods to bring a few new tricks to the cafeteria table.

(Iowa)

1 CEU – (1140) Chef-Inspired Recipes

 

12:15 PM…………………………………………….Closing Luncheon

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                            

                            

                            

                            

 

 

 

 

 

 

 

                           

 

 

                                                                       

 

 

                            

 

 

 

 

                           

 

                              

                           

                          

 

                            

 

         

 

 

 

 

 

 

 

 

 

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