Language Matters! Do you sometimes despair that the advice and feedback you give to your employees just isn’t resonating? Does it feel like it’s going in one ear and out the other, without having the impact it should to either encourage positive performance or generate changes in behavior? Here are a few tips to ensure your words and phrases—whether spoken or documented in writing— are meaningful and are clearly understood. ■ Be straightforward and honest. If you sugarcoat criticisms, you may send a mixed message. ■ Use specific examples to make your point. ■ Avoid using “always” and “never” as descriptive adverbs; these are difficult to support. ■ Avoid references to an employee’s “bad attitude.” Instead, be specific. Is the problem a lack of initiative, flexibility or teamwork? ■ Words like “good,” “nice” and “excellent” are vague, unless they are accompanied by specific, descriptive examples. ■ Stick to the facts, focusing on performance results. Avoid subjective opinions. ■ Frame negative feedback objectively, not in emotional or personal terms. Carefully chosen words and phrases can make your performance evaluations and interactions with employees much more effective. When you use language that clearly communicates your observations and your expectations, there is a far better chance of improving employee performance! HEALTHIERUS SCHOOL CHALLENGE New Challenge Criteria Announced New HealthierUS School Challenge (HUSSC) criteria announced by the U.S. Department of Agriculture’s Food and Nutrition Service (FNS) reflect the recent regulatory changes to the National School Lunch Program (NSLP) and School Breakfast Program (SBP) meal pattern requirements. HUSSC will continue to recognize schools that go above and beyond federal requirements for school meals. All new applications submitted on or after July 1, 2012, will be considered using the new criteria. Schools will continue to be recognized at the same four award levels. FNS plans to release a revised HUSSC application form, technical assistance materials and training tools in Spring/Summer 2012. Schools applying for HUSSC designation must participate in the SBP and, for upper award levels, must meet Average Daily Participation criteria (based on attendance, not enrollment) for breakfast. Schools also must meet criteria relating to fruits and/or vegetables, whole grains and lowfat and fat-free milk at breakfast. In the “Other Criteria for Excellence” category, schools may select among 20 options relating to program outreach, physical activity, nutrition education and school/community involvement in wellness efforts. The 2012 HUSSC criteria have been updated to reflect NSLP meal pattern requirements, emphasizing a variety of vegetables, fresh fruit and whole-grainrich foods. Also new are modifications to nutrition education requirements for elementary and middle schools, including updated local wellness policy requirements consistent with the Healthy, Hunger-Free Kids Act of 2010. For more information on earning HUSSC recognition with the new criteria, visit http://tinyurl.com/crjr4vz. BREAKFAST Cause for Concern Participation in the School Breakfast Program (SBP) continues to rise steadily, increasing 3.8% in 2010-11 to include an additional 331,000 students taking advantage of the most important meal of the day. As reported in its School Breakfast Scorecard, released in January 2012, the Food Research and Action Center (FRAC) saw substantial gains in the number of students eating breakfast in school districts that have adopted widespread breakfast-in-the-classroom service, including those in Washington, D.C., New Mexico, South Carolina and Vermont. The number of children eating free and reduced-price breakfasts grew in all but six states; five states experienced double-digit growth. Nonetheless, slightly less than half (48.2%) of low-income children who received school lunch also participated in the SBP. If the school breakfast-to-lunch ratio had reached a goal of 60:100 last year, 2.4 million more low-income children would have been added to the breakfast program—and states would have received an additional $583 million in federal child nutrition funding, estimates FRAC. FRAC also recently released another analysis, School Breakfast in America’s Big Cities, which found that those districts serving breakfast in the classroom and/or offering universal free breakfast to all students have the highest participation rates. According to the report, the adoption of universal classroom breakfast programs is key for rapid expansion of school breakfast programs in urban districts. FRAC, along with SNA’s School Nutrition Foundation, are both partners in the Breakfast in the Classroom project funded by the Walmart Foundation to establish breakfast-in-the-classroom pilot programs in a number of school districts. [Editors’ Note: For more details about the Partnership for Breakfast in the Classroom, see “Good Mornings,” April 2012.] Both reports include detailed analysis and statistics regarding participation and potential funding lost by states and top cities. To access PDFs of both reports, visit http://frac.org/pdf/school_breakfast_scorecard_2010-2011.pdf and http://frac.org/pdf/urban_school_breakfast_report_2012.pdf. KID CONSUMERS The Chain Attraction Taste is the main factor that drives kids to cite restaurant chains with waiter service as their favorite places to eat, according to youth marketing firm Y-Pulse, LLC. In a survey of more than 1,700 respondents between ages 5 and 15, nearly 90% indicated that they “like” or “love” this type of restaurant. Chain restaurants with waiter service trumped the home, local neighborhood restaurants with waiter service, shopping mall food courts, fastfood chains, convenience stores and schools, in this order, as respondents’ favorite places to eat. Beyond taste, other frequently listed reasons cited centered on service, variety of choices and different options from what is served at home. Respondents also revealed their openness to variety on restaurant menus, cautioning that taste is still the most important attribute. “School foodservice operators looking to enhance the popularity of their menu items can take away from this research the fact that taste bud appeal is the key driver… It’s the taste that makes the difference between a favorite and a non-favorite,” says Y-Pulse partner Sharon Olson. FOOD ALLERGIES The Impact of Allergies According to a survey of the parents of children with food allergies, nearly 70% of the respondents said that having a food allergy has impacted their child’s quality of life. The survey, which was conducted by the Food Allergy & Anaphylaxis Network in cooperation with Galaxy Nutritional Foods, captured the beliefs of more than 1,000 parents. The results found that 40% of the parents believe that their child’s life has been impacted “somewhat” and 29% believe their child’s life has been impacted a “great deal,” with feelings of fear, frustration, isolation and being overwhelmed. Still, a majority of respondents indicated that they felt that teachers and other school personnel had an “excellent” or “good” understanding of food allergy. Formore information about the survey and results, visit www.galaxyfoods.com/landing/galaxy-faan-survey-results. NUTRITION KNOWLEDGE From Awareness to Action Nutrition-related initiatives made in recent years, such as revisions to food labels and increased interest in obesity prevention programs, seem to have had a positive effect in developing a more health-conscious public, finds recent research conducted by Harris Interactive. Awareness of key nutritional facts and steps to properly managing a diet was high among the more than 2,300 adults who responded online. A strong majority of respondents indicated that they consider the impact of protein (83%), fat (81%), whole grains (81%), calories (80%), saturated fat (79%), sugar (76%) and sodium (73%) when thinking of how they manage their diet and/or weight. More than half of the respondents (57%) say they monitor or restrict their diets; sugar and salt were the top two restricted items. When asked about broader food-related issues, 71% rated locally sourced produce as important when thinking about where their food comes from, although only 42% rated organic as an important factor. Those from older generations were most likely to put their awareness into action by adopting healthy eating habits. Three-quarters (76%) of Matures noted that they restrict their diets, as compared to 58% of Baby Boomers (aged 47-65), 50% of Generation X (aged 35-46) and 51% of Echo Boomers (aged 18-34). Nutrı NET Dole Foodservice B2B Videos http://tinyurl.com/42djshf Dole Foodservice presents seven video product tutorials featuring chefs who demonstrate creative, easy ways to menu the company’s Fresh Frozen Fruit, as well as provide advice and merchandising tips for Dole Fruit Bowls, Chef-Ready Cuts and Smoothie Starters. Also available on the site is a presentation citing original research on kid-friendly foods NewsMania http://newseum.org/newsmania Encourage your students to try their hand at this fun trivia game from the Newseum, a Washington, D.C.-based museum dedicated to educating the public about the value of a free press, preserving stories of the world’s most important events. The game features three difficulty levels and includes questions on events and people in the subjects of general knowledge, sports and entertainment. Pinterest www.pinterest.com If you love using bulletin boards or making collages, give Pinterest a try. This site is a virtual pinboard that allows you to organize photos and other online content of interest to you, such as recipes or home decorating tips and images. You also can browse other users’ boards to find inspiration from those with similar interests. DateBOOK May Beef Month Celiac Disease Awareness Month Mental Health Month National Egg Month National Hamburger Month National Salad Month National Women’s Health Week (May 6-12) National Teacher Appreciation Week (May 7-11) School Nutrition Employee Week (May 7-11) Food Allergy Awareness Week (May 13-19) Cinco de Mayo (May 5) School Nurse Day (May 9) Mother’s Day (May 13) National Employee Health and Fitness Day (May 16) Memorial Day (May 28) June Caribbean-American Heritage Month Fireworks Safety Month National Dairy Month National Fresh Fruit and Vegetable Month National Great Outdoors Month Professional Wellness Month National Men’s Health Week (June 11-17) Stand for Children Day (June 1) Balloon Flight Anniversary (June 5) World Environment Day (June 5) Flag Day (June 14) Father’s Day (June 17) International Surfing Day (June 20) Summer Begins (June 20) July Bioterrorism/Disaster Education and Awareness Month Family Reunion Month National Blueberry Month National Grilling Month National Recreation and Parks Month National Watermelon Month Picnic Month Anniversary of First U.S. Zoo (July 1) Independence Day (July 4) National Ice Cream Day (July 15) Enter to WIN Fishing for Entries Last month, when School Nutrition told you about the Picture of Health recipe contest sponsored by FPI®, a High Liner Foods (USA), Inc., foodservice brand, we neglected to provide the website for contest details and to submit entries: www.fpik12.com/pictureofhealth. Work with your broker to create recipes that incorporate FPI and Viking K-12 products and capture your experience menuing these dishes on video. The deadline to enter is May 25, 2012. Winning Ways The U.S. Highbush Blueberry Council recently challenged the chefs of Flik Independent School Dining to create blueberry recipes for breakfast, lunch and healthy snacks. Winners created such innovative dishes as Smoky Pistachio-Blueberry Jerky, Blueberry Mascarpone Empanaditas, Braised Sweet and Spicy Short Ribs With Blueberry BBQ Glaze and Gluten-Free Blueberry Ginger Bars. For more information about blueberries, visit www.blueberrycouncil.org. Sweet Stuff Share your favorite sweet potato recipe with the Louisiana Sweet Potato Commission and Louisiana Cookin’ magazine, and you could be a winner. Amateurs and professional chefs will be judged separately in the following categories: appetizers, side dishes, entrées and desserts. An overall grand-prize winner will be awarded $1,000, while one amateur winner and one professional winner from each of the categories will receive $500. Entries must be received by June 7, 2012. To enter, e-mail submissions to email@example.com or send by mail to Sweet Rewards Recipe Contest, c/o Louisiana Cookin’, P.O. Box 19084, New Orleans, LA 70179. For more details or to enter online, visit http://tinyurl.com/6oplosc. Choice Chicken Tracy Smith of Moreno Valley, Calif., was the grand-prize winner in the Pilgrim’s Pride Winning Taste Recipe Contest® for her Korean Fried Chicken. She won a four-night stay for two at a spa resort. Other honors went to the creators of Bombay Curry Chicken and Peanut Soup With Fresh Thai Basil, Chicken Roulades Baked in a Fresh Garden Caponata and Country Club Chicken With Deviled Egg Crust. To view the winning recipes, visit http://winningtaste.pilgrims.com. Fast and Flavorful Simple & Delicious seeks delicious shortcut dinner recipes that feature smart convenience foods and home-cooked flavors. Main dish recipes featuring such products as pasta sauce, frozen vegetable blends and salad dressing are welcome. One grand-prize winner will receive $500, second prize will earn $300, third prize $200 and fourth prize $100. Eight runners-up will receive a subscription to Simple & Delicious. The deadline for entries is June 15, 2012. To enter, mail submissions to “Instant Upgrade: Dinner” Recipe Contest, Simple & Delicious, 5400 S. 60th St., Greendale, WI 53129. For more details or to enter online, visit www.tasteofhome.com/Contests/Recipe-Contests/Instant-Upgrade-Dinner. Build Up Breakfast Pinnacle Food Service wants to help make sure that every child has the opportunity to have a delicious and nutritious breakfast. The company’s School Breakfast Grant Program assists recipient schools in increasing student breakfast participation by providing supplemental funding to support or enhance a current program or implement a new program. Individual grants of up to $1,000 will be awarded on a rolling basis to schools with less than 40% ADP that submit approved grant applications detailing how the funds will be used to increase breakfast participation. For more details or to submit an application for the program, visit http://foodservice.pinnaclefoodscorp.com.
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