A FAME SHOUT-OUT FOR 2018 HONOREES A hearty congratulations to Lauren Teng, SNS, food and nutrition services administrator, Huntington Beach (Calif.) Union High School District, the winner of this year’s FAME Golden Director of the Year. Sponsored by Basic American Foods, Schwan’s Food Service, Inc., and Tyson Foods, Inc., the FAME awards will be presented on January 21 in conjunction with SNA’s School Nutrition Industry Conference (SNIC) in New Orleans. According to those who nominated her, Teng has made lunch a more relevant part of the school day by working with school administrators to move the lunch period to midday; introducing mobile food carts into areas where students congregate for lunch; opening the first on-campus coffee house; and increasing fresh produce consumption by 150% by promoting classroom nutrition and partnering with science and culinary teachers. Teng has also been actively involved with the California School Nutrition Association. This year’s FAME class of winners also includes the Silver Leadership honoree, Executive Director Chris Burkhardt, SNS, of Cleveland (Ohio) Metropolitan School District; Silver Spirit winner Assistant Director Karen Hallford, MS, RD, LD, Gwinnett County Public Schools, Suwanee, Ga.; Silver Special Achievement recipient, Child Nutrition Director Sally Spero, SNS, Lakeside (Calif.) Union School District; Silver Rising Star honoree, Nutrition Services Director Kelly Schlein, MS, Richmond County School District, Augusta, Ga.; and Silver Friend of Child Nutrition award winner, Senior Instructor Beth Mincemoyer Egan, RD, SNS, The Pennsylvania State University, University Park, Pa. For 29 years, the FAME Awards have been honoring school nutrition professionals who raise industry standards by tackling challenges within their school districts and communities. Winners are selected by a panel that includes the current SNA president and the editor of School Nutrition. Visit www.fameawards.net or www.facebook.com/fameawards. Another Mind-Body Connection Staff sick days on the rise? The solution might not be addressing the spread of physical illness in your workplace, but focusing on mental health instead. A study conducted in Australia and published in The Lancet Psychiatry found that when managers underwent a four-hour mental health training program, their employees consequently took fewer sick days. The training used in the study focused on identifying symptoms of depression, anxiety, post-traumatic stress and alcohol misuse. Supervisors learned how to spot these in the workplace and the influence they have on their employees’ mental health. Researchers compared absenteeism rates of teams reporting to trained and untrained managers. Among employees whose managers had participated in the training, sick leave decreased 6.5 hours per employee over a six-month period. “Across the developed world, mental health has taken over as the leading cause of long-term work absence,” senior study author Samuel Harvey of the University of New South Wales Faculty of Medicine in Sydney told news organization Reuters. “From both a society and employer point of view, there’s a strong economic argument for talking about mental health in the workplace. What stuck out for us was the pretty dramatic return on investment for a relatively brief training program.” Read More: “Workplace mental health training could cut sick leave costs,” Reuters, https://tinyurl.com/mentalhealth-SNmag, as well as “There’s an Addict on the Team,” (SN, August 2017) and SN’s March 2014 issue, “States of Mind: A Look at Mental Health and Illness.” BY THE NUMBERS 1 IN 3 The number of teens who experience homelessness in the United States. Black youths are 82% more likely than other demographics to be homeless at some point. Source: University of Chicago 5 FOOD TRENDS FOR 2018 Each year, food bigwigs in the industry do their best to predict the future, and 2018 is no exception. Take a look at what top players—including grocer Whole Foods, consultant groups Andrew Freeman & Co. and Baum + White and manufacturer Unilever Food Solutions—think will make it big among consumers the months ahead. • Middle Eastern Cuisine. But the trend will go beyond pita and hummus. A flavor profile stemming from spices such as harissa, cardamom and za’atar (a spice blend comprised of oregano, sumac, cumin, sesame seeds, salt and pepper) is expected to make it big, as will less-common dishes such as shakshuka, which is eggs poached in a tomato sauce that’s spiced with cumin. • Umami at Breakfast. Move over, doughnuts! Americans are seeking savory flavors in the a.m.—but not just good ol’ eggs and bacon. Consumers are specifically seeking out morning meals rich in umami, a savory flavor found in the protein glutamate and considered to be the “fifth taste” (after sweet, salty, sour and bitter). This might mean serving breakfast sandwiches that use umami-rich Parmesan cheese instead of American cheese or opting for oatmeal topped with miso, mushrooms and sriracha. • Maple: The “It” Flavor. Who needs pumpkin spice? For 2018, maple will be the on-trend flavor, indicated by Starbucks’ introduction of its maple pecan latte. Dunkin’ Donuts has its own maple drink, Chobani offers a maple-flavored Greek yogurt and so on— expect to see it on more menus and product labels in the coming year. • Poke Bowls. Essentially sushi in bowl form, poke bowls are a Hawaiian specialty now making a splash on the mainland. They’re customizable—always a popular trend—and typically have a healthy nutrition profile, given the abundance of seafood, vegetables and rice. (Just cool it on the wasabi mayo dressing!) • Plant-Based Entrees. Google searches don’t lie, so when they say that searches for vegan recipes are up 90% in the past year, it’s the very definition of a hot trend. Millennials and Gen X are leading this movement, turning to plant-based eating when they’re young—and the prediction is that they’ll stick with it. [Editors’ Note: See “Are You (and Your Students) Ready to Veg Out?” this month’s To Your Credit article, page 77, for more.] Read More: “Here Are the Food Trends to Look Forward to in 2018,” Food52, https://tinyurl.com/2018trends-snmag Stronger Hypertension Warnings Issued If you didn’t have hypertension last fall, you might be diagnosed with it now—even if your blood pressure numbers have stayed exactly the same. In November, the American Heart Association (AHA), along with 10 other medical groups, reduced the threshold for a hypertension diagnosis from 140/90 to 130/80. Normal blood pressure is still considered to be 120/80. The AHA hadn’t updated hypertension guidelines in more than 14 years, but it did so now in the hopes that at-risk individuals and their physicians would begin to treat this serious condition sooner rather than later. AHA also encourages adults to try to address the situation through lifestyle changes rather than medication. For example, consider these top tips from the Mayo Clinic: » Weight loss. Losing a mere 10 lbs. helps to reduce your blood pressure. » Exercise. Getting in at least 30 minutes most days of the week has an immediate effect. » Nutritious diet. Following the Dietary Approaches to Stop Hypertension (DASH) diet, full of whole grains, fruits, vegetables and lowfat dairy, can significantly lower blood pressure. » Reduce sodium. Even a small decrease in sodium can reduce blood pressure. » Monitor alcohol consumption. In small amounts, alcohol can lower blood pressure; but consuming too much can increase blood pressure. Read More: 10 ways to control high blood pressure without medication, Mayo Clinic, https://tinyurl.com/hypertension-SN 3 Ways to… Hygge 1 PUT DOWN THE PHONE. During the dark months of winter, get in on the Danish concept of hygge (pronounced “hoo-ga”), which describes a sense of coziness, or even “the absence of annoyance,” by setting down your electronics to eliminate the accompanying irritation and stress they can bring. Replace that cold, bluish light with the warm glow of candles or a fire. 2 CREATE A HYGGE PLAYLIST. The hygge trend is spreading globally (Pinterest searches are up 285% in the past year!), so be part of it by creating your own hygge-inspired playlist, whether it includes the tinkling of classic piano or the guitar strumming of an acoustic singer-songwriter. If you subscribe to Spotify, Apple Music or Google Music, search for “hygge playlist,” and you’ll likely find more than a few options. 3 PILE UP THE PILLOWS AND BLANKETS. A whole mess of soft pillows and snuggly blankets are essential to create that cozy vibe of hygge. Create a little nest where you might want to be hygge the most, whether it’s on the couch, in a window seat or on your bed. PROMO PLANNER FEBRUARY American Heart Month National Children’s Dental Health Month National Black History Month National School Counseling Week (Feb. 5-9) Winter Olympics (Feb. 9-25) National Eating Disorders Awareness Week (Feb. 23-Mar. 1) National Freedom Day (Feb. 1) Super Bowl LII (Feb. 4) National Bagel Day (Feb. 9) MARCH American Red Cross Month National Craft Month National Nutrition Month Youth Art Month National School Breakfast Week (Mar. 5-9) National School Social Work Week (Mar. 5-11) Passover (Mar. 30-Apr. 7) 90th Academy Awards (Mar. 4) International School Meals Day (Mar. 5) Pi Day (Mar. 14) Spring Begins (Mar. 20) APRIL Alcohol Awareness Month National Autism Awareness Month Soyfoods Month Stress Awareness Month National Robotics Week (Apr. 7-15) Every Kid Healthy Week (Apr. 23-27) National Peanut Butter and Jelly Day (Apr. 2) World Health Day (Apr. 7) Earth Day (Apr. 22) Shakespeare’s Birthday (Recognized) (Apr. 23) For more holidays and promo ideas, visit the 2017-18 Promotional Calendar at www.schoolnutrition.org/promocalendar. “TUESDAY” TIDBITS USDA Issues Interim Final Rule on Flexibility On November 29, USDA released an interim final rule to extend current regulatory flexibility for school meal programs through SY 2018-19. This rule maintains Target 1 sodium limits, and USDA has indicated that it “anticipates” extending this through SY 2020-21. In addition, state agencies can continue to offer waivers to schools demonstrating hardship in procuring or preparing specific whole grain-rich foods that are acceptable to students, such as tortillas or brown rice. The rule also provides schools with the option to offer flavored 1% milk. USDA has requested public comment on this interim rule—and the sodium reduction timeline—to inform the development of a final rule, effective SY 2019-20. SNA is assembling a member working group to develop detailed recommendations to improve a final rule. Read SNA’s press release on this action at https://tinyurl.com/SNA-press-release-Flexibility. SNA Hosts Block Grant Task Force Meeting In early December, SNA convened a task force composed of Association members from across the country, representing all district sizes and geographic regions, to analyze concerns and questions about block grants and identify the impact that this funding structure would likely have on school nutrition programs. A 2018 Block Grant Campaign is expected to be announced soon. PPL Committee Meets to Draft Position Paper Also in early December, SNA’s President, President-Elect, Public Policy & Legislation Committee and SNA Government Affairs and Media Relations staff met for the annual Position Paper Drafting Meeting. Results of a member survey, which had more than 3,600 respondents, were presented and discussed in detail. The survey included questions about block grants, nutrition standards, administrative and reporting requirements, support for streamlining regulations and the opportunity for additional comments. Responses were used to help define the key priorities for SNA’s 2018 legislative agenda. The 2018 Position Paper is expected to be released early this month. It will be available at SchoolNutrition.org and printed in an upcoming issue of SN. Tuesday Morning is SNA’s free weekly policy e-newsletter. Subscribe at www.schoolnutrition.org/Newsletters/TuesdayMorning. INGREDIENTS FOR HEALTH: BLUEBERRIES In the early 1900s, blueberries were a wild crop. Farmers didn’t think they could be domesticated, but Elizabeth White, daughter of a New Jersey cranberry grower, thought differently. She paired up with USDA botanist Frederick Coville and, in 1916, the duo harvested and sold the first commercial crop of highbush blueberries. HOW TO EAT. Sprinkled on cereal, layered in yogurt parfaits, baked into pancakes—there’s no wrong way to enjoy a blueberry! FACT. Think all blueberries are the same? Not exactly— the United States mostly produces five major varieties of blueberries: lowbush, northern highbush, southern highbush, rabbiteye and half-high. Differences include the size of the bush and the type of weather in which the fruit thrives. TRY THIS. The U.S. Highbush Blueberry Council shares a Blueberry Barbecue Sauce recipe: 3 qts. frozen blueberries, 1 ½ gals. barbecue sauce, 3 qts. maple syrup-flavored pancake syrup and 1 ½ tsps. each of granulated garlic and onion. Cook the blueberries in a 10-qt. stockpot until they begin to soften, and then add the rest of the ingredients. Use an immersion blender to combine. NUTRITIONAL PROFILE. You can enjoy a whole cup of blueberries per serving (that’s a lot of blue!) for just 80 calories and plenty of fiber (3.6 g per serving). Blueberries also provide vitamins C and K, as well as manganese, which contributes to healthy bones. Read More. U.S. Highbush Blueberry Council, www.blueberrycouncil.org
Published by School Nutrition Association. View All Articles.
This page can be found at http://mydigimag.rrd.com/article/What%E2%80%99s+Cooking/2975459/466007/article.html.