HEALTHY EATING Patterns Lead to Progress Reiterating sage advice to keep “everything in moderation,” the Academy of Nutrition and Dietetics has officially issued a position paper emphasizing that a person’s overall eating pattern matters more than single foods or nutrients. It might seem like a dietary strategy that’s as old as time, but in an era of lowfat, low-carb, low-sugar and low-sodium diets, it also serves as a reminder of the value of focusing on the bigger picture when it comes to nutrition. The paper was published in the February 2013 issue of Journal of the Academy of Nutrition and Dietetics. It specifically references the approximately 82% of people surveyed in 2011 who reported that their reasons for not eating healthier included not wanting to give up foods they like. Because of that, the Academy says, “Labeling specific foods in an overly simplistic manner as ‘good foods’ and ‘bad foods’ is not only inconsistent with the total diet approach, but it may cause many people to abandon efforts to make dietary improvements.” The position paper also emphasizes the importance of regularly consuming nutrient-dense foods with a sprinkling of energy-dense foods, in order to learn to enjoy nutritious foods more. For example, a grapefruit (which is nutrient-dense) might be sprinkled with sugar (which is energy-dense), or a bit of honey could be added to protein-rich Greek yogurt. The Academy’s official position is consistent with the 2010 Dietary Guidelines for Americans, which encourage consumers to avoid oversize portions and “account for all foods and beverages consumed and assess how they fit within a total healthy eating pattern.” To read the full text of the Academy’s position paper, visit www.eatright.org. GLOBAL CONNECTIONS A World of School Nutrition Cultural traditions may vary across the globe, but school nutrition professionals (and the children they serve) on both sides of the Atlantic learned they had much in common during the inaugural International Schools Meals Day celebration held in early spring. International School Meals Day, March 8, is a new initiative resulting from a burgeoning relationship between the United Kingdom and United States regarding policy and practices in promoting healthy eating in schools. The goals of the celebration were to raise awareness about the importance of teaching children around the world about good nutrition; to foster healthy eating habits in school and at home; and to share policies, practices and research between the participating countries. Fourteen U.S. classrooms in grades 3-8 used cutting-edge communications technologies to interact with students in Scotland and discuss topics related to school nutrition, such as the menu choices available in the cafeteria, classroom instruction on nutrition education and opportunities to grow food and prepare menu items at school. In an article that appeared in the Pittsburgh Post-Gazette, Mark Kramer, an 8th-grade teacher at Thomas Jefferson Middle School in Pittsburgh, explained how his class spoke with a class in Scotland about their favorite foods. His students learned that while their Scottish counterparts love steak and “mash pies” (a dish of minced beef in a pastry with mashed potatoes), they do not enjoy haggis, the traditional Scottish dish made with sheep’s heart, liver and lung, spices and oatmeal, which is encased in an animal stomach or sausage casing. Kramer said that the students enjoyed the real-time video conference and reported that they plan to continue conversations beyond food topics through e-mail and Facebook. Scotland’s Linda Canning, whose health students participated in the video chat, noted that her students were impressed by the way U.S. school menus were presented. “They look modern and colorful, and there is plenty of nutritional detail,” she explained. Other participating countries in this first International School Meals Day commemoration included Taiwan, Northern Ireland, Pakistan and England. The U.S. Department of Agriculture plans to expand the initiative to include partnerships with additional countries in future years. To learn more, visit www. internationalschoolmealsday.com. HR CORNER Dealing With Troubled Coworkers There was a time when employees were expected to leave their personal problems at the door when they came to work. But that is not so easy or very realistic. Today, employees struggle with personal, health and family problems that can spill over into the workplace. It can affect work relationships and performance. What are the signs of a troubled coworker? You may see various behaviors that are out of character from what you know about this person. For example, she or he may be easily angered, unusually quiet and withdrawn, agitated, visibly unhappy and/or performing poorly. Most people, especially in the nurturing environment of most school nutrition operations, typically want to be compassionate and help others solve their problems. As a concerned colleague, keep the following suggestions in mind before stepping in. ■ Be a caring, engaged listener, but avoid giving advice. Remember, you are not a trained professional! ■ Encourage the coworker to contact an Employee Assistance Plan (EAP) representative or contact local community resources. ■ Encourage your colleague to be discreet with whom she or he shares details about the situation. ■ Remember that it’s okay to say you are not comfortable with the conversation and recommend the person seek help from an expert. ■ Set limits on any time you are investing in this person’s problems, taking care that it doesn’t impact your own productivity and energy. Most of us are not trained psychologists, social workers or marriage counselors. Be an active listener, provide general encouragement and helpful referrals, but leave it at that. If you see serious or dangerous signs that could be a workplace safety issue, such as substance abuse or domestic violence, then notify your supervisor. Most coworkers, beleaguered by non-work problems, just want a friendly ear—but be a cautious listener. TEEN HEALTH Spreading the (Tech-Savvy) Message With the sheer number of text messages that teenagers send and receive—estimated at 114 per day, on average—isn’t there a way to use this mobile conversation to share health information with tech-savvy youth? That’s what researchers at the University of Arizona sought to answer with a recent study examining the potential of distributing nutrition and physical activity education to teens via text message systems. The results, which were published in the Journal of Nutrition Education and Behavior, found teens were open to receiving health-related text messages; however, the impact of the messages varied by wording. Demanding language (such as “always,” “never,” “you should”) and even less-critical, more-inquisitive options (“Did you know?”) were largely rejected by teens. However, text messages that referenced behaviors among their specific age group—such as citing how much soda their peers drink per year—were found to be much more popular, along with those that include interactive quizzes, recipes or links to websites. The frequency of messages played a role, too, in their effectiveness—any more than two per day, and the potency waned. The study was part of government-funded research at the University, which is exploring mobile technology’s use in “stealth health” approaches. Experts say reaching teens can be critical in preventing obesity and other diseases prevalent in youth. The positive response to the program means that future text message-based health programs could be in the works. ENTER TO WIN Kentucky Kudos Congratulations to Julia Bauscher, SNS, who was named the 2013 Silver Plate Award winner in the elementary and secondary schools category by The International Foodservice Manufacturers Association (IFMA). The prestigious Silver Plate recognizes achievements in foodservice management, marketing, human resources and industry and civic participation. Bauscher is director of school and community nutrition services for Jefferson County (Ky.) Public Schools. Last year, she was named the FAME Golden School Foodservice Director of the Year. [Editors’ Note: For more about Bauscher, see “In Profile,” April 2012.] Bauscher has logged many accomplishments over her tenure in the district. She started as the procurement coordinator before being promoted to the first supervisor of the district’s central kitchen and warehouse and then to the top spot in 2009, upon retirement of her predecessor. Bauscher is currently SNA’s vice president and has served the Association on the national level as Southeast regional representative (2004-08), chair of the Nutrition Committee (2008-10) and co-chair of the Child Nutrition Industry Conference (2012). In addition, she has served as president of the Kentucky School Nutrition Association. The IFMA awards ceremony was held in Chicago in May. A Win for Wellness As part of a collaboration between Tyson Foods, Inc., and the Alliance for a Healthier Generation to support schools in their wellness efforts, Tyson has selected Edward R. Murrow High School in Brooklyn, N.Y., to receive a K-12 Wellness Grant. The school, a member of the Alliance’s Healthy Schools Program, will receive new equipment for the school’s wellness room to aid in its work to improve the nutrition and physical activity of its students. Passionate About Potatoes? Do you have an award-winning potato salad recipe? Try your hand at Reser’s America’s Best Potato Salad Challenge. Recipes will be evaluated based on appearance, taste and originality. The top four winners will receive cash prizes ranging from $200 to $3,000, while one grand-prize winner will receive $10,000. The deadline for entries is July 12, 2013. For more details, visit www.americasbestpotatosalad.com. The Taste of Victory Congratulations to the winners of the Sweet Victory Challenge, held at the National Maple Syrup Festival. Winners in the youth division for the Breakfast category were first-place recipient Margalit Mermelstein of Raleigh, N.C., for Maple Date Stuffed French Toast, and tied for second place were Sarah Ralston of New Albany, Ohio, for Maple Cinnamon Blackberry Scones and Alexandra Merritt of Peru, Ind., for Snow Day Pumpkin Maple Doughnuts. For more information about the contest, including the other winners in the youth division categories and honorees in the adult division categories, visit www. sweetvictorychallenge.com. Time for Tomatoes Mooney Farms seeks entries for the Bella Sun Luci recipe contest. Submissions must contain at least one Bella Sun Luci Sun Dried Tomato product. One grand-prize winner will receive $2,500, and two runners-up will win to-be-determined prizes. The deadline to enter is July 1, 2013. For more details or to enter, visit www.mooneyfarms.com/contest. Kids in the Kitchen Do you know a kid who loves to cook? Tell your budding chef about Kiwi magazine’s “2013 The Next Great Young Chef Contest.” Entrants must be between ages 4 and 14 and create a video that demonstrates the preparation of their particular recipe. Recipes must use one or more Xylitol sweetener, Earth Balance, Nielsen-Massey Vanillas or Lundberg Family Farms products as an ingredient. In each age category (4-8 and 9-14), one grand-prize winner will receive $1,500 and a feature in an issue of Kiwi magazine, while one first-prize winner will receive $750 and be featured in the magazine. Entries must be submitted by July 31, 2013. To enter or for more information, visit www.kiwimagonline.com. Slow It Up Break out your slow cooker and whip up a delicious creation to enter in Taste of Home’s “Spring Slow Cooker” recipe contest. Entries can be submitted in the Appetizers and Sides; Entrées, Sandwich Fillings and Soup; and Desserts categories. One grand-prize winner will receive $500. The deadline to enter is July 31, 2013. For more details or to enter online, visit www.tasteofhome.com/Contests/Recipe-Contests/Spring-Slow-Cooker. Explore Your Roots Barilla Foodservice invites school nutrition professionals to enter the K-12 category of its “Return to Your Roots” Recipe Contest. Recipes using Barilla® Semolina, Whole Grain or Plus® pastas will be judged on creativity, taste and appetite appeal, mass appeal and relevance to the contest theme. Each category winner will win a trip the 2013 Culinary Institute of America’s World of Flavors Conference in Napa Valley, Calif., in November. Entries must be submitted by August 31, 2013. To enter or to learn more, visit www.barillarecipecontest.com. Get Grillin’! Submit a recipe to the 2013 Sutter Home Build a Better Burger® Recipe Contest, and you might score a $100,000 grand prize. The winner of the best all-beef burger will receive $100,000, and the winner of the best alternative burger will be awarded $15,000. Finalists will be announced in January 2014, and a cook-off will take place in California in the spring. Entries must be submitted by September 2, 2013. To enter or for details, visit www.buildabetterburger.com. NutrıNET SuperTracker www.choosemyplate.gov Trying to follow the federal government’s MyPlate dietary guidance to improve your own food choices? Visit the website for several online tools developed to help users plan personal menus based on age, gender, weight and physical activity level. Worksheets to aid in tracking daily food intake are included, as are tip sheets on topics such as eating healthy when dining out. Look for the “SuperTracker and Other Tools” link on the top left menu bar. Bell Institute of Health and Nutrition http://tinyurl.com/d8lmyd9 The “Yogurt–A Perfect Addition to School Meals” toolkit, available from General Mills’ Bell Institute of Health and Nutrition, provides materials designed to help school nutrition professionals offer a one-hour training on yogurt, which provides 1 CEU through SNA. The toolkit includes materials such as a Power- Point presentation, speaker notes, leader guide, quiz and quiz answer key and a menu activity. Good Fats 101 www.goodfats101.com Because not all fats are created equal, this website from Dow AgroSciences, LLC, explains the differences between “good” and “bad” fats, noting which are the ones considered most heart-healthy, such as “The Omegas.” In addition to research findings, the site includes a grocery list resource, recipes and a daily needs planner. Calendar13 June13 JUNE 20-22 9th Annual Leadership Conference, Center for the Advancement of Foodservice Education Miami, (410) 268-5542 JUNE 26-29 104th Annual Conference and Expo, American Association of Family & Consumer Sciences Houston, (703) 706-4600 JUNE 26-30 Annual Conference, National Association of School Nurses Orlando, Fla., (866) 627-6767 JUNE 26-JULY 6 Annual Meeting, National Education Association Washington, D.C., (202) 833-4000 JUNE 30-JULY 2 Summer Fancy Food Show, National Association for the Specialty Food Trade New York City, (212) 482-6440 July13 JULY 9-11 Annual Educational Conference, National Environmental Health Association Washington, D.C., (866) 956-2258 JULY 9-11 Legislative Advocacy Conference, American Association of School Administrators Arlington, Va., (703) 528-0700 JULY 10-13 National Conference, National Association of College and University Food Services Minneapolis, (517) 332-2494 JULY 13-16 Annual Conference and Food Expo, Institute of Food Technologists Chicago, (312) 782-8424 JULY 21-25 National Convention, American Culinary Federation Las Vegas, (800) 624-9458 JULY 26-28 Foodservice Conference & Expo, Produce Marketing Association Monterey, Calif., (302) 738-7100 JULY 28-30 Annual Conference, National Association of State Boards of Education Arlington, Va., (703) 684-4000 JULY 28-31 National Leadership Conference, Association of Nutrition and Foodservice Professionals Savannah, Ga., (800) 323-1908 Date BOOK June Fireworks Safety Month National Dairy Month National Fresh Fruit and Vegetables Month National Great Outdoors Month Student Safety Month Turkey Lovers Month Men’s Health Week (June 10-16) Flag Day (June 14) Father’s Day (June 16) Summer Begins (June 21) July Family Reunion Month Fireworks Safety Month National Blueberry Month National Grilling Month National Hot Dog Month National Make a Difference to Children Month National Recreation and Parks Month National Watermelon Month Picnic Month Independence Day (July 4) Macaroni Day (July 7) National Chocolate Day (July 7) Ramadan Begins (July 9) Global Hug Your Kid Day (July 15) Get to Know Your Customers Day (July 18) Moon Day (July 20) Amelia Earhart Day (July 24) Hamburger Day (July 28) Parents Day (July 28) Paperback Book Day (July 30) August Children’s Eye Health and Safety Month National Immunization Awareness Month National Peach Month Exercise With Your Child Week (Aug. 4-10) National Farmers’ Market Week (Aug. 4-10) National Safe at Home Week (Aug. 26-30) Sisters Day (Aug. 4) Left Handers Day (Aug. 13) National Radio Day (Aug. 20)
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