Number 21
A Publication of Food and Nutrition Management, Florida Department of Education
Winter 2004
O
rganizations that attract and retain
the best employees enjoy a
significant advantage over other
organizations. One method to secure the “best
employee” for school food service positions is
to focus the employment process on the skills
needed by the employee.
Research Division of the National Food
Service Management Institute conducted a
study involving focus groups with directors
and managers as well as a national survey of
directors.
Employment Applications
can provide a wealth of information about
potential employees as well as serve as an
initial screening tool.
Applications should address questions
designed to obtain information that will help
the employer decide whether the applicant
meets the minimum qualifications for the job.
potential to perform the job and the skills
identified as most important (see box at left).
Background Checks
School food service directors have a
responsibility to protect their customers.
Putting the “wrong person” in a school food
service position can open the door to work-
related crime and violence. Comprehensive
background checks provide critical
information for making the best hiring
decisions. Prior to conducting any
background checks, the interviewer should
investigate and follow local school board
policies and procedures for conducting
background checks.
Hiring the
Cream of the
Crop
Communication Skills
• Follows instructions
• Accepts constructive
feedback
• Gives clear instructions
Interpersonal Skills
• Likes children
• Relates well to the child
• Gets along with others
• Enjoys working with
the public
• Dependable
• Honest
•
•
•
• Accepts change
• Shows commitment
• Flexible
•
Attitude
• Hardworking
• Self-motivated
• Goes above and beyond
• Cheerful
Educational Skills
• Able to read
• Able to do math
Physical Health
• Free from infectious
disease
• Clean and appropriately
dressed
• Able to stand on a hard
surface
• Able to lift a specified
weight
Successful Long-Term
Employee Skills
Features
Program Updates
Resources
The key for screening job candidates
is to predict job performance before
hiring.
continued on page 7
To determine these skills, the Applied
Hiring Tools
Well-designed employment applications
Questions should relate to the applicant’s
as a customer
Work Ethic
Team player
Willing to learn
Takes responsibility
for their own actions
Takes initiative
Hiring the Cream of the Crop .................. Page 1
Good Job! .................................................... Page 2
How One Manager Made a Difference .... Page 7
Healthy Meals Support Team .................. Page 3
National School Lunch ............................. Page 4
Coordinated School Health ...................... Page 4
Department of Agriculture ....................... Page 5
Summer Food Service Program ................ Page 6
New in the Resource Center ..................... Page 8
Florida Spotlight
1
?
From the Desk of Diane Santoro
Who’s Who at FNM
Food & Nutrition Management
Florida Department of Education
(850)245-9289
Fax (850)245-9290
fnm
Help Desk: 1-800-504-6609
Dorma Seago, Editor
Dorma.Seago@fldoe.org
Submissions subject to editing
Deadline for next issue
February 21, 2004
Program Administration
Paul Denson, Legislative/Regulatory
Issues
Irene Wimbush, Coordinator
Rosena Francois, Senior Clerk
Program Services/Reviews
Cathy Reed, Program Director
Food & Nutrition Resource
Center
Dorma Seago, Supervisor
Melissa Brannon, Senior Clerk
Healthy Meals Support Team
Jo Carrion
Richard Parks
Reviews
Brenda Dekle, Supervisor
Debbie Cassidy
Stan Dantzler
Jennifer Johnson
Debra Stecklein
Program Operations
Hal Wilson, Program Director
Nick Baldwin, Grants
Analyst
Reggie McNeal, Claims
Rosa Thomas, Supervisor, Claims
Dave Whetstone, Procurement
NSLP/NSBP
Suzanne Pridgeon, Region III
Specialist
Barbara Thompson, Region II
Specialist
SFSP
Michelle Morris, Supervisor
Specialist
—Diane Santoro
☺
☺
☺
our spirits.
☺
all look good!
T
here is an epidemic in the land. One that affects us all in one way
epidemics, such as polio in the 1950s or even the occasional flu epi
demic, there is no vaccine or shot to protect us, no immunization or
all seen the compelling data from the Centers for Disease Control, the
Florida Department of Health, and other medical and health authorities.
But what can we do about it? What should we do about it? Can we in child nutrition afford inac
worsen?
on the use of revenues generated through the sale of ala carte items by school food service pro
could not be shared. In re-examining this issue, USDA will now allow school food service to enter
that such agreements be approved by this agency to ensure that the school food service account
receives its pro-rata share of the profits and is protected from any losses.
The purpose of our initiative is twofold: 1) make available resources for nutrition education and
physical fitness opportunities in schools, and 2) make available monies for needed yet unfunded
items and activities for our students.
These pilot projects, along with a representative ad hoc committee, will assist us in developing
opt to pursue such ventures.
It is hoped that this effort will contribute to the nutritional well-being and good health of our stu
dents by helping to stem the rapid growth of the obesity epidemic in Florida.
Good Job!
S
ometimes offering praise is harder than it should be. But we all appreciate hearing from
time to time that our efforts are noticed and valued. A few words of encouragement and
praise go a long way in maintaining a positive work environment. Here are some reminders.
☺
I appreciate what you
do.
☺
of this team.
☺
☺
I have confidence and
trust in you.
325 West Gaines Street, Suite 1032
Tallahassee, FL 32399-0400
Website: http://www.myfloridaeducation.com/
for space and clarity.
Diane Santoro, Administrator
Lis Doren, Staff Assistant
Shelia Thomas, Admin. Secretary
Britton Doner, Admin. Secretary
Dana Gardner, Student Assistant
Valerie Bius
Angela Voyles
Pam Pratt, Admin. Secretary
Tom Hollern, Financials/Budgets
Michelle Armstrong, Systems
Robin Miles-Tennille, Supervisor
Teresa Helton, Supervisor
Darlene Fowinkle, Database Analyst
Viva Henry, Region I Specialist
Cherry Parks, Admin. Secretary
Tammy Bouthillier, Region II
Sabrina Scott, Database Analyst
Jackie West, Region III Specialist
Marjorie Williams, Assistant
You’re always so helpful.
You keep improving.
Your mood always lifts
Well done! You make us
or another. It is, as U.S. Surgeon General Richard Carmona de
scribes, “The greatest scourge facing us today.” Unlike past
pill to prevent it. Yet this widespread disease is 100% preventable.
Obesity and its secondary afflictions, such as Type 2 diabetes
and heart disease, imperil our children’s health and their future. We’ve
tion? Shall we be content with the status quo, while watching the disease statistics grow, and
Governor Bush took the lead in establishing the Task Force on the Obesity Epidemic earlier this
year. The Department of Education and Food and Nutrition Management (FNM) are following the
Governor’s lead with a new initiative beginning in the fall of the 2004–05 school year.
In recent years, the United State Department of Agriculture (USDA) re-considered its prohibition
grams. Previously, those dollars could only accrue to the non-profit school food service account and
into profit sharing arrangements with approved school organizations. Additionally, USDA requires
Our office will be piloting the revenue sharing concept with a couple of school districts this year.
guidelines on profit sharing agreements, consistent with USDA policy, for those school districts that
You’re a valuable part
Your efforts are really
making a difference.
Florida Spotlight
2
?
Healthy Meals Support Team
requirements
and may offer
a variety of
other choices, including lower fat flavored
milks. Federal regulations state: “Choices
of whole milk, lowfat milk, skim milk, or
buttermilk should be offered whenever
possible.”
SMI data from the last several years
show that about 10% of the schools
reviewed (mainly in secondary settings)
failed to meet students’ calcium
requirements.
According to the USDA, the per capita
consumption of fluid milk by Americans
has steadily fallen by over 25% since
1970. The consumption of fluid milk by
school-age children has followed a similar
trend with the average
Downward trends in consumption
driven by many factors.
The Milk Connection
T
he Healthy Meals Team, responsible
for conducting the School Meals
Initiative (SMI) Nutrient Analysis Review,
has recently fielded several questions and
concerns from school staff related to
using, or not using, flavored milks.
Schools are
required to
offer
unflavored
whole and
lower fat milk
choices
under the
National
School Lunch
Program
play an especially important role in
reducing the risk of a wide range of
health conditions including bone
fractures, hypertension,
osteoporosis, and, possibly,
obesity. Calcium intake early
in life is especially important
for attaining peak bone
mass.
The downward trend in
milk consumption among
school children is driven by a
combination of factors that has
given school milk a negative
image among many
students:
Unattractive
?
packages that are
?
difficult to open,
?
poor control of
product temperature, and
a limited variety of flavors.
In addition, the very low margin earned
on school milk contracts has discouraged
product innovation and marketing efforts
among processors. In contrast, suppliers
of competing products, particularly soft
drinks, have aggressively targeted the
school market as a means of establishing
brand loyalty among young consumers.
Some of the common concerns
expressed about flavored milk such as
chocolate milk, include:
••
••
•
Obesity:
The sugar content of flavored
milk has been alleged to contribute to
obesity. Scientific
excessive intakes of sugar-sweetened
beverages such as soft drinks, fruit
drinks, and fruit juice, can increase
calorie intake and, therefore, the risk
of obesity.
••
••
•
Behavioral Disorders:
Concern that
sugar intake may lead to behavioral
disorders is based on anecdotal
observations or subjective reports.
Under carefully designed, well-
controlled experimental conditions,
sugar intake has not been
demonstrated to cause or exacerbate
behavioral disorders such as
hyperactivity, learning disorders,
aggression, and delinquency.
••
••
•
Caffeine:
Chocolate milk contains a
small amount of caffeine per serving
compared to many other beverages.
The 2 to 7mg of caffeine in an 8-ounce
serving of chocolate milk are similar
to that in one cup of decaffeinated
coffee. Some regular soft drinks, on
the other hand, contain up to 10 times
more caffeine than chocolate milk.
Furthermore, the amount of caffeine in
a serving of chocolate milk is
relatively small compared to children’s
average total daily caffeine intake of
38mg.
Continued on page 4
per-capita consumption of
findings fail to support
milk by children ages 13–
17 dropping over 20
percent between 1996 and
2001.
Declining milk
consumption among
children has a number of
adverse nutritional and
health consequences. As
the principal source of
calcium and a leading
source of several other
nutrients, dairy products
the suggestion that
sugar intake per se,
when consumed in
moderation and within
an appropriate caloric
intake, or foods
containing sugar such
as flavored milks, have a
unique influence on
obesity. However,
overconsumption of
sugar, as found in
children consuming
Florida Spotlight
3
Milk. . . continued from page 3
—Richard Parks
FNM Staff
••
••
•
Cavities:
Milk, including flavored
milk, also contains components
that may protect against dental
caries. Researchers at the
University of Rochester in New
York found that 2% fat milk
containing as much as 10%
added sugar (i.e., the amount in
chocolate milk) is no more
cariogenic (cavity promoting)
than 2% fat milk without sugar.
The finding that 2% fat milk with
10% added sugar is less caries-
promoting than water containing
10% sucrose indicates that
components in milk may be
protective.
Flavored milks such as chocolate
milk are well accepted by parents,
school food service directors,
pediatricians, and especially by
children and adolescents. When 600
children ages 8 through 13 were
asked about their attitudes toward
milk and their milk-drinking habits,
78% agreed that they like the taste of
chocolate milk. Thirty-nine percent
said that they would drink more milk if
it were chocolate, and 45% agreed
that they would drink more milk at
school if more flavors were offered.
Another survey found that
approximately one-third of children
ages 9 to 11 would drink more milk if
it were chocolate.
Recently, 206 school food service
directors in elementary and
secondary schools in the southwest
region of the U.S. were interviewed
about the types of beverages offered
in school food service programs:
78% supported serving
chocolate flavored milk,
81.8 % said students preferred
chocolate milk,
41.7 % reported increased
participation in school meal
programs, and
33.3% recorded higher calcium
intakes.
NSLP
?
F
ull and accurate records are required
to serve as a basis for the reimburse
ment claim under the terms of the
school breakfast and lunch agreements.
All records must be kept for a period of
three years, plus the current year, to sat
isfy both federal and state requirements.
These records must be available for audit
purposes or review by the State Agency.
To be useful, records must be accurately
kept on a current basis and routinely ana
lyzed.
DailyDaily
DailyDaily
Daily
Daily Record of Meals Served. The
number of reimbursable meals served
daily, by category, to eligible students
are recorded and reported by the
school food service personnel to dis
trict personnel. The particular
recording method used must ensure
that correct counts by category are re
ported in a way that can be easily read
and consolidated into an accurate claim
for reimbursement.
Food Production Records must be
maintained on all meals served and
claimed for reimbursement.
The Application for Free and Re
duced Price Meals should be tied to
a system which connects the applica
tion to the medium of exchange and
provides for updates on a daily basis,
noting transfers, withdrawals, and
changes in status due to verification,
etc.
The School Edit Check Worksheet
compares each school’s daily claim
against data that will assist in the iden
tification and correction of claims for
reimbursement in excess of the number
of reimbursable free, reduced price, and
paid lunches actually served that day
to children eligible for such lunches.
Such data shall, at a minimum, include
the number of children currently ap
proved for free, reduced price, and paid
meals in the school, multiplied by the
school’s attendance factor.
MonthlyMonthly
MonthlyMonthly
Monthly
School meal counts, by category, are
submitted to the district on a daily, weekly,
or monthly basis. The counts from all
schools are combined to generate a
monthly claim for reimbursement. This is
called “consolidating the claim”. After the
claims are consolidated, they are submitted
by the district to the State Agency, which
is responsible for paying the federal reim
bursement. The reimbursement claim,
submitted electronically via the Internet,
should be received by the State Agency
on or before the 10th of each month, but
no later than 60 days following the end of
the claim month.
The above records, required by federal
regulations, are a valuable tool that, if used
correctly, ensures accurate claims, identi
fies problem areas, tracks food usage, and
provides information regarding your
program’s performance.
—Suzanne Pridgeon
FNM Staff
T
he fifth annual Coordinated School
Health Higher Education Sympo
sium for Building Better School Health
Systems K-20 will be presented Febru
ary 5-6, 2004, in Safety Harbor, Florida.
The symposium will examine issues
of coordinated school health and focus
on the development of strategies to en
hance the preparation of school health
professionals. Representatives will
have an opportunity to discuss current
issues and plan for long-term system
improvements to more effectively ad
dress the critical health issues facing
schools today. In addition, the use of
technology in health education will be
addressed.
Districts are encouraged to send a
team of representatives from various
roles. The Department of Education,
through a cooperative agreement with
Florida Atlantic University, will reim
burse lodging and per diem costs for
participants who travel more than 50
miles to the symposium. Travel costs to
the symposium will be the responsibility
of each participating agency. Registra
tion details will be available soon.
For additional information, contact
Faye Johnson at (850) 245-0480.
—Priscilla Bailey-Brown
CSHP Staff
Coordinated School Health
Florida Spotlight
4
Department of Agriculture & Consumer Services
C
an you believe that it is time to
start thinking about USDA com
modities for the 2004–2005 school
year?
packages were mailed by the Bureau of
Food Distribution the last week of De
cember and you should have found them
on your desk when you returned from the
winter break.
There have been some changes in
pack sizes, commodity codes, and truck
load quantities that
appear on the USDA
wanted to bring these
to your attention (see
box).
When com
pleting your O&A,
please pay close at
tention to the
instructions as well as the due dates.
Once again our office is required to sub
mit the cheese orders to USDA early in
the year; therefore, we are requesting that
ALL Group B
requisitions be returned to
the Bureau on or before January 24, 2004.
It is our goal to see that you get full ad
vantage of using the USDA commodities
in your schools. In order for us to do
that, the forms must be filled out accu
requisitions will be due back to our office
on or before March 5, 2004. As USDA
offers commodities, the Bureau will place
the orders. If you miss a deadline, we
do not want to see that happen.
Another important factor—please re
member to finalize your competitive
procurement (bids) early in order to meet
our deadlines. It is to your advantage
and allows you to accomplish a couple of
things: (1) you will have had the oppor
samples, and ensure that you request the
correct USDA commodity code from the
Bureau (i.e. small chicken for roasted
parts, large chickens for nuggets and pat
ties); and (2) they can help you determine
how much of the USDA commodity you
should request in order to meet your needs
does not competitively procure items listed
on the summary of processed end prod-
ucts—this is only a listing of the end
products approved the year before and the
maximum prices allowed for a particular
item. Schools are responsible for comply
ing with all federal, state, and local
competitive procurement rules and regula
tions. Questions about competitive
procurement may be directed to the Florida
Department of Education.
For those of you who attended the
FSFSA Industry Meeting in the early fall,
you heard us mention that we will be con
ducting training sessions on the USDA
Electronic Commodity Ordering System
(ECOS) during 2004.
some dates and locations for you in the
—Martha Jones
Bureau of Food Distribution
Florida Department of Agriculture
USDA Foods Available List
SY 2005
Changes
Changes to the commodity code and pack size:
•
4.4
oz) PEACHES CUP
•
4.5
Changes to the commodity codes:
• B060 is now
B064
• B059 is now
B065
CHEESE SLICED YEL
• A673 is now
A693
• A683 is now
A694
Changes to the truck load quantity:
• B114 was 780 bags per truck, now
750
bags per truck
near future.
received your ECOS User ID and Pass
word, and we hope you have taken the
opportunity to go through the tutorial.
There are some differences between the
old way “we used to do it” and the way
you will be requisitioning commodities in
the future using ECOS. For instance,
some commodities will have to be requi
sitioned by pounds, not cases. The
O&A that we are so accustomed to is
strictly case driven.
In ECOS your
of you to determine how much you want
versus Group B. These are real exciting
times ahead and we look forward to the
new innovations for SY 2006.
The Offer & Acceptance (O&A)
Foods Available List
for SY 2005. We
rately and returned timely. Group A
may not order your commodity, and we
tunity to talk with the manufacturer, get
for the school year. Remember, the Bureau
We should have
A422 (96/4 oz) is now A416 (96/
A381 (96/4 oz) is now A417 (96/
oz) STRAWBERRY CUP
CHEESE 30 LVS
HAM FRZ WATERADD
HAM WATERADD CH
You should have already
Another big differ
ence is there is no such thing as Group A
PAL and Group B PAL.
PAL is one amount, and it is up to each
to requisition in Group A commodities
Florida Spotlight
5
?
Summer Food Service Program (SFSP)
?
and at least one person to the one-day
As we move forward with our program
dination for next year’s Summer Food
training.
and develop our partnerships to eliminate
Service Program for Children. All spon-
the nutritional risk our children face, we
Sponsor training will be conducted in
ask that you review your existing program
O
nce again it is time to begin the coor
sors will be required to attend the one-day
ten locations. Your Intent to Participate
mandatory training sessions sched-
and look for ways to expand either through
letter will be mailed to you in January
increased meal service at existing sites or
uled from 8:00–3:30. In
2004.
?
adding additional sites. As always, the
?
conjunction with our regular
?
The new statewide web-based
SFSP staff is prepared to answer your
?
training we will be conducting
?
Sponsor Application and Reim-
questions and provide technical assis
?
training on the new system in a
?
computer lab. This will allow
bursement computer system will
tance as needed. Please contact us at
?
sponsors an opportunity for
begin this summer. This state-of-
1-800-504-6609.
?
hands on experience. The lab ses-
the-art system is being designed by
?
sion is scheduled from 8:00 to noon. All
Colyer Consulting Group (CCG), a Phoenix-
?
sponsors will be required to send at least
based consulting firm with seven years of
?
one person to the computer lab training,
experience in designing software products
?
tailored specifically to Child Nutrition Pro
?
grams. They have implemented thirteen
?
web-based installations in numerous
?
states. All participants in the SFSP will
?
have access to the new system.
?
(1) Each district school superinten-
dent shall report to the department
any activity or initiative that pro-
vides access to a food service
program during school vacation
periods of over 2 weeks to students
who are eligible for free or re-
duced-priced meals. The report
shall include any developed or
implemented plans for how the
or vend the federal Summer Food
Service Program.
(2) The district school superintendent
shall submit the report to the de-
partment by February 1, 2004.
Prior to submitting the report to
the department, the district school
superintendent shall report this
information to the district school
board.
(3) By March 1, 2004, the department
shall submit to the President of the
Senate, the Speaker of the House
of Representatives, the chairs of
the education committees in the
Senate and the House of Represen-
tatives, and the State Board of
Education a report compiling the
school district information.
Florida Statute
1006.0605
Students’ Summer Nutrition
school district will sponsor, host,
Last year Senate Bill 1006.0605 ( see
box at left) was passed. This bill requires
that each district school superintendent
provide the Department of Education with
information on any activity regarding their
participation in the program. All school
superintendents will receive a form, a copy
of the Florida Statutes, and a list of all the
sites per county that operated in 2003 to
help them with this process.
—Jackie West
March 2
March 4
Gainesville
March 9
Jacksonville
Destin
April 6
Lake Mary
April 7 Orlando
Deerfield
Miami
SFSP Sponsor Training
2004
Tallahassee
March 11
April 13 Palm Beach
April 14
April 15
April 20 Tampa
FNM Staff
Lots of Free Education Materials Available for Download
www.childrenshealthfund.org
Healthy K.I.D.S. (Knowledge Im-proving Diet and Strength), a health educa
tion program for middle school children, focuses on exercise and nutrition and
is designed to address obesity in children. Newsletters are printed in pdf for
mat in English and Spanish and may be reproduced. They contain fun
activities and information. The content is suitable for all backgrounds and may
be used for individual or classroom nutrition education.
http://schoolmeals.nal.usda.gov
Two new materials have been posted full text on the Healthy School Meals
Resource System web site. Click on “Training” and “Full-Text Training Materi
als” for
5 A Day
and
Portion Sizes
teaching materials.
http://www.5aday.com
Click on “Educators” for
There’s a Rainbow on my Plate
teaching materials.
http://www.extension.iastate.edu/food/
Check out the
Pick a Better Snack Program
for lots of materials and activities.
The Bingo game really looks like fun.
Florida Spotlight
6
GoodGood
GoodGood
Good
for You!for You!
for You!for You!
for You!
—Mary Kay Meyer, Phd, Rd
Senior Research Scientist
National Food Service
Management Institute
Excerpted from Dr. Meyer’s presentation at
the American School Food Service
Association National Conference, 2003
Tests
The key goal for screening job
candidates is to predict the
applicant’s job performance before
hiring. Many different kinds of
tests are available to assist
directors with this task.
Interviews
Interviews are the most
frequently used tool. A
traditional
interviewing style uses questions
to try to ascertain how the
interviewee would do a specific
task or handle a certain situation.
The interviewee is able to tell the
interviewer what he or she expects
to hear. This style allows the
interviewee to manipulate the truth.
In a
behavioral
interview, giving
responses that are untrue with
respect to an individual’s character
is much more difficult because the
interviewee is required to tell a
behavioral story. The interviewer is
able to probe for details that will
reveal specific behaviors. One of
the most accurate predictors of
future performance is past
performance in similar situations.
Behavioral interviewing is 55%
predictive of future on-the-job
behavior, while traditional
interviewing is only 10% predictive.
Hiring. . . continued from page 1
For more information on this
topic, visit www.nfsmi.org.
The research report,
Tools for
Hiring Successful School
Foodservice Assistants
, can
be downloaded in pdf format.
Volusia County
How One Manager Made a Difference
Interest, motivation, and the desire to serve customers increases
participation.
B
arbara “Bobbie” Nero has been
manager of the School Way
Café at Pine Trail Elementary
School in Volusia County since 1985.
Like all conscientious managers in food
service, she is constantly looking for
better ways to serve her customers.
One of her ideas evolved over several
years into a successful practice that
exceeded all expectations, with many
benefits that were never expected.
As Bobbie observed the Pre-K stu
dents coming through the serving line,
she noticed that an assistant would
have to help the students to identify
the foods being served. The kindergar
ten students also needed help as they
were just learning how to read. ESE stu
dents who had speech difficulties
needed personal assistance. Many of
the ESOL students could not speak En
glish and had difficulty indicating their
choices. Because of religious beliefs,
other students just wanted to know the
ingredients of the entrees. The stu
dents’ needs seemed to be endless.
For all these reasons and more,
Bobbie started looking for ways to help
her students. She learned that the ESE
teachers used Boardmaker software to
print very simple pictures to help stu
dents identify objects. Working as a
team, Bobbie, the ESE teachers, and the
principal developed a series of pictures
of the food
items on the
menu, including
signs indicating criti
cal ingredients. A menu
board was located in the dining room
with pictures of current and future
menus. Pictures on tent cards were
placed on the serving line over each item.
Menus, along with the pictures, were
printed in the
PTA News
.
The results exceeded all expectations.
The line moves quickly and efficiently.
The food service staff loves it because
they are able to give better service in less
time. Students, concentrating on the pic
tures, are better behaved and more
attentive in the serving area. Teachers
say that students are learning new
words. Parents see the positive effort
school food service provides to help
their children. School staff enjoyed the
experience of problem-solving together,
and most unexpected of all, participation
has increased.
That’s quite a list of positive results,
all because of the motivation and interest
of one food service manager. The key to
this successful idea? “Always remember
to put yourself in the students’ position
and look though their eyes,” said Bobbie.
Florida Spotlight
7
?
What’s New in the Resource Center
Food and Nutrition
Resource Center
Alphabet Snacks, Animal Snacks,
Rhyme and Story Time Snacks
. This
item is composed of three books.
Al-
phabet Snacks
explores letters. Recipes
are fun and easy to prepare.
Animal
Snacks
gives you ideas for simple, nu
tritious, fun snacks in the shapes of the
animals.
Rhyme and Story Time Snacks
includes favorite nursery rhymes and
famous folk tales accompanied by
clever, easy snack ideas. [Order #2366]
FISH Series
FISH! The Video. [Order #2329]
FISH! A Remarkable Way to Boost
Morale and Improve Results (book).
[Order #2372]
FISH! Sticks (book). [Order #2374]
FISH! Tales (book). [Order #2373]
Giving Kids the Business: The Com-
mercialization of America’s Schools.
A
study about how public schools are
often caught in a balancing act—main-
taining the school as a free marketplace
of ideas without becoming a market
place of consumer goods targeting a
captive audience of children. [Order
#2378]
Nurturing with Nutrition.
Comprehen
sive information on how and what to
feed your baby, how to know if your
infant is getting enough to eat, what to
do about a picky eater, junk food, obe
sity, and more. [Order #2382]
Power of Choice: Helping Youth Make
Healthy Eating and Fitness Decisions,
a Leader’s Guide
. This program is in
tended for after-school program leaders
working with young adolescents. In
cludes activities, interactive sessions,
recipe booklet, parent letter, and Nutri
tion Facts cards (CD). [Order #2370]
Summer Food Service Programs:
Planning for Next Summer.
Learn how
to start a new SFSP or enhance an ex
isting program. {Order #2380]
Understanding Eating Disorders.
Warning signs, symptoms, and danger
ous health deficits of each disorder are
explained as well as the emotional and
psychological causes. [Order #2375]
Valuing Differences in the Workplace
.
The conflict that diversity can create in
your Child Nutrition Program may be
avoided with a greater understanding
of diversity and our own reaction to
these differences. [Order #2369]
G
o to www.fns.usda.gov/tn.
Click on “Healthy School Nutri-
tion Environments.” You can print an
order form and fax it in. When Team
Nutrition receives your order, you will
be placed in their database to receive
future mailings. Team Nutrition wishes
to make this kit available only to those
sincerely interested in creating
change. If you are one of these, the kit
is an excellent resource.
Need a copy
of Changing the Scene
Changing the Scene
Changing the Scene
Changing the Scene
Changing the Scene?
Florida Department of Education
Food and Nutrition Management
325 West Gaines Street, Suite 1032
Tallahassee, FL 32399-0400
Florida Spotlight
8
