Flash - Fall 2019

Fall 2019
FLASHTHE
Volume XXIX, Issue 1

In this issue... Greetings as we are beginning a new season in School Food Service! I
would like to welcome you to another year of membership with School
Pg 1-2 Scholarships Nutrition Association and School Nutrition Association Iowa.
Pg 4-8 SNA News
With a few adjustments to regulations allowing us to appeal to a larger
Pg 12-13 Annual Nat’l audience beginning this school year, options are always a positive in
Conference the Child Nutrition Program world. I encourage you to notice the
pieces of the program in which you work:
Pg 14-15 Food for
Thought • What are the positives?
• What are the reasons you continue to be a part of that program?
Pg 17 Healthy Even if there are negative aspects, there is something that keeps you in
Pg 18-19 School Recipes Child Nutrition. My challenge to you is to identify that “something”.
Continuing
Pg 20 Education Notice the pieces that maybe aren’t so positive. Just as you prepare soil
Pg 23 to grow a fantastic crop, what can you prepare in your surroundings to
Pg 24-35 Doors, Hinges, create an environment for growth?
Pg 38 & Latches
Pg 41-42 SNS • Encouraging words to each other and to students can help someone
Credentialing stand taller and feel more confident.
A few of our
favorite things.. • Visual adjustments in the form of signs postings with encouraging
Ann Feilmann words to pull your customers eyes to
Membership see the food service operation in a positive manner.

Pg 43 Nominations • Reviewing the presentation of food items and asking “What can
we do more creatively?”
Pg 44 SNAI Board
As you take note of where your program can grow, set some attainable
goals for that growth. Encourage others by sharing your growth.
Capture your growth via photos and stories. Send your photos and
stories to [email protected] for SNAI to publish.

No matter the season, there is always growth happening. Sometimes
we need to be still to prepare us for the growth to occur, other times
we need to get our hands dirty and work really hard to facilitate that
growth.

SNA Iowa is the state organization of school nutrition professionals committed to
advancing the quality of school meals through education and advocacy.



Welcome (Continued from front....)

Standing along side me, your 2019 2020 SNAI President, is a team of SNAI members ready to
help you grow. If you are struggling, reach out to me or any committee member listed in this
publication. Let us know what we can do for you.

Contact your colleagues in surrounding Districts, go visit them and watch their service lines,
look in their storerooms and freezers, talk with staff, look at their menus, talk about the rough
stuff in a manner to grow through it.

With the school year underway, my hope is that you have goals in place despite any and all
challenges. There is much support and encouragement that comes with being a member of
School Nutrition Association Iowa. It’s up to you to embrace it.

May your year be full of smiling faces and full hearts from the Thank You’s you receive from
your students.

With Blessings,

Congratulations to the 2019 SNAI Student SCHOLARSHIP Winners!

SNAI awarded a total of $1,000.00 in scholarship funds for 2019. The two winners were of the
student scholarship award category. Congratulations to Baileigh Allen (member Nicole Allen,
Cedar Rapids CSD) and Ashley Miranda (member Lizeth Contreras, Des Moines Public)! Each
were awarded $500.00 and were recognized at the annual conference in Dubuque in June, 2019.

Respectfully submitted by the
2019 Scholarship Committee:

LaRae Doll, Cathy Conklin, Mandy Vincent,
Shelly Mohr, Carrie Nachazel

*Applications for the 2020 Scholarship Awards are available 1
on our webiste at www.snai.com/education-cc4v.

SNF Fellowship Now Open!

Do you know a manager or employee in your school district who is passionate about child
nutrition policy and could benefit from attending SNA’s Legislative Action Conference (LAC)
in Washington, D.C. on March 8-10, 2020? Encourage your members to apply online to be the
Josephine Martin National Policy Fellow! The Fellow will attend with expenses paid (up to
$3,000) and be recognized at the event.

The application opened on September 1, 2019 and you must submit the online application by
October 31, 2019. Visit www.schoolnutritionfoundation.org/scholarships/ for more information.

To apply, you must:
• Be an active SNA employee or manager section member, who has been a SNA
member for at least three years, as of LAC 2020 (since no later than April 1,
2017)
• Have never previously attended LAC
• Be interested in child nutrition policy
• Submit an online application by October 31, 2019. Please preview the form
before applying.

If you have any questions about the fellowship, please contact Heide Voss at hvoss@
schoolnutrition.org

Enter to Win a Free Trip to SNA’s LAC in Washington, D.C.!

It’s time for SNA’s annual sweepstakes to win a free trip for two (2) to the 2020 Legislative
Action Conference (LAC), happening March 8-10, 2020 in Washington, D.C. An SNA member
may enter by sending proof of inviting or hosting a cafeteria site visit with a local legislator,
Congressmen or Senator(s). Evidence includes but is not limited to invitation letters, photos,
news articles, press releases, or videos; one (1) entry per member. All invitations and/or visits
must occur on or after September 26, 2019. One (1) submission will be selected at random after
the submission deadline.
This randomly selected member will win free travel, hotel and registration for you and a guest
to the 2020 Legislative Acton Conference. Please see 2020 SNA Legislative Action Conference
Sweepstakes Complete Rules for full details, eligibility and entry conditions. Also, be sure to check
out Cafeteria Site Visit resources for more information on how to conduct a site visit. Please
submit all entries to [email protected]. All submissions are due by December 13,
2019.

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19CON053 Iowa SNA FLASH Ad.indd 1 8/26/19 2:30 PM

SNA Responds to School Meal Flexibilities Complaints

The School Nutrition Association (SNA) supports the December 2018 final rule on school meal
flexibilities, which aligns with the Institute of Medicine’s (IOM) scientific recommendations for
updating school meal nutrition standards.

Representing 58,000 school nutrition professionals who prepare meals for 30 million students
daily, SNA commends USDA’s final rule protecting limits on calories and unhealthy fat, which

SNAensure school meals do not contribute to obesity. SNA also supports mandates to offer students

larger servings and a wider variety of fruits and vegetables and celebrates the tremendous
progress schools have achieved in improving the nutrition and quality of school meals.

USDA’s final rule maintained current Target 1 sodium limits, preserving the significant sodium
cuts already made to school meals, and extended the timeframe to achieve Target 2 limits. This
adjustment reflects six years of feedback from school nutrition programs across the country and
mirrors anticipated challenges IOM identified when developing its scientific recommendations.
In “School Meals: Building Blocks for Healthy Children,” IOM stated that once Target 1
sodium limits were implemented, it would be appropriate to assess progress and effects of the
actions on student participation rates, food cost, safety, and food service operations to determine
a reasonable target for the next period. The committee recognizes that reducing the sodium
content of school meals as specified in Table 7-3 and in a way that is well accepted by students
will present major challenges and may not be possible.

Similarly, citing student acceptability, product availability and cost, the IOM recommended a
whole grain requirement in line with the 2018 final rule. The IOM’s “ Major Recommended
Changes in the Meal Requirements” recommend that “At least half of the bread/grain offerings
must meet the criterion for a whole grain-rich food (based on at least half of the grain content
as whole grain).”

“SNA appreciates USDA’s efforts to preserve strong standards to benefit students while
addressing long-standing challenges to ensure they choose and consume healthy school meals,”
said SNA President Gay Anderson, SNS. SNA’s professional development programming supports
members as they work to exceed these minimum nutrition standards and share best practices
with their colleagues.

USDA Announces NSLP, SBP, CACFP and SMP Payments and Maximum
Reimbursement Rates

In a Federal Register notice published on August 7th, FNS announced its SY2019-20 adjustments
to the national average payments and reimbursement rates for the National School Lunch
Program (NSLP), School Breakfast Program (SBP), Special Milk Program (SMP) and Child
and Adult Care Food Program (CACFP). This notice outlines the amount of money that the
Federal Government will provide to the States for breakfasts, lunches and afterschool snacks
s4erved to those participating.

New School Meal Bills Introduced to Congress

Two new bills impacting school nutrition programs were introduced in September 2019:

• Rep. Susan Wild (D-PA), Rep. Brian Fitzpatrick (R-PA), Rep. Debbie Dingell (D-MI),
Rep. David Trone (D-MD) and Rep. Don Bacon (R-NE) have introduced H.R. 4259, the
Schools Preventing Hunger in At-Risk Kids (SPARK) Act, a bipartisan bill that extends
categorical eligibility to over 400,000 children who currently live with grandparents or in
other arrangements such as kinship care.

• Rep. Jim McGovern (D-MA) and Rep. Rodney Davis (R-IL) introduced H.R. 4265, the
Healthy Breakfast Help Kids Learn Act of 2019 which would strengthen and expand
the School Breakfast Program (SBP) by proving additional federal support to those
schools participating in the SBP.

Final Public Charge Rule Published

On August 14, 2019, the Department of Homeland Security (DHS) will be publish a final rule
titled “Inadmissibility on Public Charge Grounds.” This change to U.S. immigration policies
will make it much more difficult to apply for a green card or earn a visa for applicants who are
deemed likely to depend on government aid such as SNAP, housing assistance and Medicaid.
The new policy is set to go into effect in mid-October.

SNA Fee Increase

For the 2019-20 year, the SNA Board of Directors has approved small increases for the
membership processing fee and Certificate program fees.

As of October 1, 2019, the processing fee will be changed to $2.50, reflecting the ongoing

costs of doing business. The membership processing fee had been unchanged since 2014

and SNA continues to strive to keep costs down, while still providing high-quality member

benefits.
NEWSNew Certificate Applications Certificate Renewals
Also effective on October 1, 2019, the Certificate program fees will increase as outlined
below. The changes apply to new Certificate applications, renewals and reinstatements. SNA
members can take advantage of the newly launched Training Zone, to find a variety of
resources to help earn a new certificate or level up! The Training Zone includes educational
webinars, comprehensive training modules, CEU tracking tools and more.

The new Certificate program prices are:

Level 1 $18 (from $17) Certificate Reinstatements

Level 2 $21 (from $20) Level 1 $12 (from $11) Level 1 $30 (from $28)

Level 3 $23 (from $22) Level 2 $13 (from $12) Level 2 $34 (from $32)

Level 4 $33 (from $32) Level 3 $15 (from $13) Level 3 $38 (from $35)

Level 4 $17 (from $15) Level 4 $50 (from $47) 5

ERS Publishes Report on Household Food Security in U.S. in 2018

On September 4, the U.S. Department of Agriculture’s (USDA) Economic Research Service
(ERS) published Household Food Security in the United States in 2018, a report that covers
household food security, food expenditures and use of Federal food and nutrition assistance
programs for 2018. A food-insecure household is defined as a household that has difficulty
providing enough food for all their members due to a lack of resources at some point during the
year. USDA monitors the extent and severity of food insecurity in U.S. households through an
annual, nationally representative survey sponsored and analyzed by USDA’s ERS.

Overall Findings:
• The 2018 prevalence of food insecurity declined, for the first time, to the pre-recession
(2007) level of 11.1 percent.
• In 2018, 88.9 percent of U.S. households were food secure. The remaining 11.1 percent
(14.3 million households) were food insecure.
• In 2018, 4.3 percent of U.S. households (5.6 million households) had very low food security,
not significantly different from 4.5 percent in 2017.
• In households with children, children were food insecure in 7.1 percent of U.S. households
(2.7 million households) during 2018, not significantly different from 7.7 percent in 2017.
Households with food insecurity among children were unable at times to provide adequate,
nutritious food for their children.

Envision Your Future: Register for #SNIC2020 Today!

Join us at #SNIC2020 in California’s beautiful Coachella Valley from January 12-14. 2020
and experience three days of unparalleled learning, networking, collaboration and cutting-
edge ideas for school nutrition operators and industry partners. Designed to help you grow
school nutrition programs, you’ll learn new strategies to boost your creativity, gain innovative
insights, hone your leadership skills and put the most innovative ideas in school nutrition
into practice.

All of your favorite education formats are back—general sessions featuring visionary
speakers, 60-minute concurrent breakout education sessions on hot topics, fast-paced
30-minute Ideas@Work sessions on singular innovations and industry-hosted Innovative
Solutions Sessions. Plus, we’re offering some fantastic new learning opportunities! Take part
in roundtable meet-ups on hot topics, incredible offsites and experiences throughout the
conference, and professionally guided Learning Circles for you and up to eight of your peers.

SNAPlan to come a day early for pre-conference sessions!

Registration is now open—kick off the year of perfect vision with us and register for
4#SNIC2020 today!

Count ‘Em, Five Webinar Wednesdays this October

Kitchen staff in small districts often go beyond the call of duty because their devotion to the
students sometimes outweighs available resources and funds. On October 9, join us for ANC
Ideas@Work: Small District? Make the Most of Your Resources, where one district director
will share how she rewarded her dedicated staff by entrusting them with more decision-making
power, creating greater buy-in and professional growth.

Then on October 16, Best of #ANC19: Redesign Your Serving Line is one simple way to
increase participation without breaking the bank. Hear from two states that implemented new

NEWSfood arrangements and service line designs to entice kids to eat healthier reimbursable meals.

On October 23, Best of #ANC19: News You Can Use- Recent Updates in USDA Research (and
Why You Need It) will dive into why the USDA collects School Food Authority (SFA) data, and
how they are putting it to use. Then, on October 30, join Best of #ANC19: Simple Solutions for
Handling Change with Bart Christian, who always finds a way to encourage and motivate those
who may need a reminder of why their work is so important. He’ll give you the tools you need
to re-engage at school (and at home). Find all open registrations at https://www.pathlms.com/
sna/events.

FNS Publishes Evaluation for Direct Certification with Medicaid for Free
and Reduced-Price

The Food and Nutrition Service (FNS) published the report: Evaluation of the Direct Certification
with Medicaid (DCM) for Free and Reduced-Price Meals (F/RP) Demonstration. This report
evaluates the ability of individual states and school districts to identify and directly certify
eligible students for free or reduced-price meals by using information from Medicaid data files.
This report describes the implementation process and explores the effects it has on certification,
participation, Federal reimbursements and State administrative costs. FNS evaluated these new
demonstrations to assess the means and resources used, the challenges encountered in conducting
data matches, the impacts on student certification and overall participation in National School
Lunch Program (NSLP) and School Breakfast Program (SBP), and the costs associated. Read
the full report here.

Overall Findings:

• Direct certification through Medicare resulted in an incremental increase in the number

and percentage of students certified for free and reduced-price meals, but effects varied

across states.

• Changes in certification rates had mixed, limited effects on participation rates.

• Direct certification also had mixed impacts on Federal reimbursement costs.

• Implementation was generally successful, but timelines for implementation were longer

than expected due to the complexities of conducting data matches.

• State administrative costs were modest; most of the costs were associated with startup

expenses. 7

The Training Zone: Made with You in Mind

SNA’s new Training Zone provides members a unique opportunity to focus on career growth
as SNA continues to bring you key topics that will be of benefit to you and your program.
Checkout our online training modules and live and on-demand webinars.
SNA’s online training located in the Training Zone provides the advantage of not being
bound by geography or time, so all learners can control when and where they train. It also
allows learners to train at their own pace while they are exploring new concepts.
A one-stop shop for eLearning, on-demand, 24-7 content, the current modules in the Training
Zone feature specialized online trainings developed by school nutrition professionals. All
Webinar Wednesdays and Webinars On-Demand are free to members as part of your
membership benefits and discounts are offered on all other training courses. District packages
are currently available for the ethics training program with more package options coming
soon. Learn more about our eLearning modules including Dollars & Cents of Financial
Management, C ulinary Skills Training, and Ethics in School Nutrition at https://www.
pathlms.com/sna/courses.

Updated Unpaid Meal Charge Talking Points

Last month, SNA released the 2019 School Nutrition Trends Report, which included new data
on the growing problem of unpaid meal debt in school cafeterias. This topic continues to be
the focus of national media stories, and given heightened interest in this issue, school nutrition
professionals should be prepared to discuss district charge policies, how they compassionate-
ly respond to students unable to pay for their meals and work to enroll needy families in the
Free and Reduced-Price Meal Program. To assist with these conversations, SNA has updated
member talking points on unpaid meal charges. SNA members can access these points on the
“Talking Points and Customizable PR Tools” webpage. A variety of other helpful PR resourc-
es, including backpack brochures and media outreach guides can be found at www.SchoolNu-
trition.org/PR.

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Annual National Conference, St. Louis

SNAI was well represented at the 2019 Annual National Conference in St. Louis. Networking
with each other within our Districts, our State, and on a National level we came home feeling
inspired and connected with new ideas to implement.

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Patty Montague, CEO for SNA, presented Cathy
Conklin with a Certificate for her accomplishments
in the 2019 SNA year, for leading our state to
great heights as we worked to provide Continuing
Education and Networking for our members, as
well as a strong organizational base for School
Nutrition Association Iowa. Thank you, Cathy, for
all of your time and effort put in to your President
Leadership role for the 2019 year!

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SNAI Board Members were sked the question....What do
you start now to be prepared for end of year reporting?

FOOD FOR THOUGHT IsStuhukcaephteppioansratJoulaounngredMoietfviilaseklrrlyCetaohmdmeoyvpnteatonnhdgyr,oievBrcesroetaraodnddoaCunproyamybmeupeosasinnnfeeyry,ossKmpmaititcdahhneteaonnguteShtrure. ipstepiolcinoesmp,rpSoaognfrtiwaemsasr, oe
Shelly Mohr
FToipotdoSneCrvoimcemDuinrietcytoSrchools

What I have learned is to make all of my processes easier and
more organized so that it is not such a struggle for the year-
end reporting. Keep files organized and up-to-date whether
they are paper or electronic.

Debbie Klein
School Food & Nutrition Director
Clear Creek Amana School District

ITimnmhoainasditvnwhatlaanyyicnbeIaaoasfmiwsetaohesnkemletyonympdBeoouaffsliatcnnhoeyeussnmdtmisoscnaarntnehadp/gaayenleracaaircel.awsIraotayerlsssmoaailsmsekcsosolnutohingtootifsrnoemrgnmemuamyilsb8ctoaebkrsutsesisaldotwniyneelaglasr.s
end.

Clif Cameron & Nutrition Services
Director of Food Community School District
Wester Dubuque

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cdWpdIaAoionorssmeuwdecanponmnmnrdueeipsneyItsdonstbetseudonytlnu.aofttvdshtcrtasooereilonyphaensobenMtrlldaapetenironametefnnglgybdstuweuhwrltreiahasewrateywcthbeihasawaertstIeaihIasrmiinednstdooopttnorhhgmioeateepoovtnSernisuntrtumaslghytrtloeeayounsassttorclioheunihtlrhgoytaleocgepulclopsrsooaoaufdblgdnoooceutntafcaho’rttbufrstlmyshectioehnoifvsoamgssertcrmoohhtuauhoeosrtelodpplocpistoondoymsrutsalhnmiiwbnedlieisterst.wede
Kelly O’Brien
Segment Specialist - K12
Affinity Group Food Marketing

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School Nutrition Programs Now
Have One-Stop Recipe Resource

HealthySchoolRecipes.com launches an essential
resource for school nutrition professionals who
plan menus or prepare food for child nutrition
programs. The site brings together recipes from
schools and education departments across the country, as well as non-profit organizations and
product manufacturers, into a beautiful, searchable, and easy to use resource that meets the
unique needs of school nutrition programs.

The site was created by a team of school nutrition and culinary experts who understand that
finding good recipes (that are flavorful, that work and that credit properly) has been a constant
challenge for school nutrition professionals.

“Digging through numerous websites and PDF files is time consuming and can be a barrier
to improving school nutrition menus”, said executive director, Catharine Powers. “Meals are
served in over 93,000 schools each day, with over 31 million lunches and 11 million breakfasts
eaten by students every year. School nutrition professionals need better resources for creative,
healthy menu items that meet the needs of today’s students”, she explained.

Along with executive chef Samantha Cowens-Gasbarro and an accomplished advisory team of
school nutrition experts, Powers has created the solution and is confident that site will have a
lasting positive impact on the meals that are served to kids in schools.

Key features:
• The site and all resources are FREE to all users.
• Hundreds of recipes are currently available with more added every day.
• Users are invited to add their recipes to share with the school nutrition community, as well
as rate and comment on recipes submitted by others.
• Expert content in the form of blogs, newsletters, and how-to videos.

For additional information visit: HealthySchoolRecipes.com

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Professional Standards

On July 1, 2015 the USDA established minimum professional standard requirements for all
School Nutrition Professionals who work in the National School Lunch and School Breakfast
Programs. The purpose of this requirement is to ensure that all School Nutrition professionals
receive job-related professional development and growth opportunities. Every year School
Nutrition Professionals must meet these requirements. The USDA Professional Standards is
separated into 4 Key learning objectives- Nutrition (1000), Operations (2000), Administration
(3000) and Communications and Marketing (4000). These key areas are broken down into
training topics and specific learning objectives. There are many ways that continuing education
units (CEUs) can be met- webinars, completing a Professional Development Article from the
School Nutrition magazine, attend Department of Education classes/programs, SNAI Annual
conference, your back-to-school training and more!

Did you know that SNAI can help with approving your trainings to meet the USDA Professional
Standards? Did you know that the CEUs received for the USDA Professional Standards can be
used for maintaining your Certification in School Nutrition or SNS Credential? Make it worth
your time and submit for CEU approval.

The SNAI CEU approval form can be found on the SNAI website (www.snaiowa.or) under
Resources-> Forms. Complete the CEU Approval Form and email or fax to Amy A’Hearn (amy.
[email protected] or 515-957-5172) along with one of required attachments (see Part
III on form). Don’t forget to align your training
with a Key Learning area and training topics and
a bonus if you record that on the CEU form
or attachment! We ask that the application
be submitted 6-8 weeks before the program
date. The form and attachment will be reviewed.
Approval will be sent back via email with a copy of
the CEU approval form and a blank CEU certificate.

If you have any questions email Amy A’Hearn at
[email protected].

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SCHOOL NUTRITION ASSOCIATION IOWA

CEU APPROVAL FORM

Due 6-8 weeks prior to program date. Applications submitted less than 6 weeks prior to
program date MAY BE REJECTED
(Please Print or Type)

PART I - CONTACT DETAILS For SNAI Use Only
Program Provider: Received:
Address: Processed:
City, State & Zip: Hours approved:
Contact Person: Hours requested:
Phone: Approved by:
Email:
Fax:
Signature:

PART II - PROGRAM DETAILS
Program Title:

Program Dates:

Locations (City, State):

CEUs Requested: (minimum 1 hour of instructional time - do not include registration time or breaks)

Program Type:  Workshop  Conference  Webinar  Online

*Home Study - Participant must complete a test documenting course completion. The

test must be submitted to the educational provider for grading.

PART III - REQUIRED ATTACHMENTS (All attachments must be submitted along with the CEU Approval Form)
 Program Description  Learning Objectives  *If Home Study – copy of test

 Program Evaluation Form  Copy of Presentation (Handouts, PowerPoint)

 Program Agenda (Sessions & times, registration, breaks, meals)

 Speaker Bio (Qualifications/Degree/Current Position)

Continuing Education Units
Continuing Education Units (CEUs) are earned for participating in job related activities such as conferences,
workshops, online courses, webinars, or in-service trainings that provide ongoing professional development.
Note that exhibits, tours, food shows and tradeshows qualify for 1 CEU only.

CEUs:
• Must be at least 1 hour of instructional time (does not include registration time or breaks)
• Can be broken down into modules and bundled (i.e. four 15 minute sessions or two 30
minute sessions)

Mail to: School Nutrition Association Email to: [email protected]
Attn: Amy A’Hearn Attn: Amy A’Hearn
8325 NE University Ave Phone: 515-957-3431 19
Pleasant Hill, IA 50327 Fax: 515-957-5172

Doors, Hinges and Latches

by Mike Burke, Vulcan

Thing we don’t pay much attention to but use every day. Your kitchen has many, but I bet you don’t
know how many you have. Before you read on take a second and write down the number of doors
you have in your kitchen.

What is your number? Did you count more than ten? I’m sure you counted the walk-in cooler and
freezer, reach-in cooler and freezer. What about the ovens, steamers, heated holding, steam kettle
and tilt skillet? Did you include the cabinets, serving counters and milk cookers? That number
really begins to add up as you look around the kitchen.

What will make it harder would be to categorize each of the doors, hinges and latches? Each one,
more than likely, are different.

But let just one of them malfunction – you might have a convection oven with chain operated doors
that are out of alignment or the walk-in cooler door closure doesn’t allow for a tight seal.

What is a school nutrition professional to do? First, do you have a cleaning schedule in writing? Is
it detailed for each area, receiving/storage, food prep, cooking, holding, serving, POS and clean up?
There are seven separate areas that have different needs as well as many doors, hinges and latches.
If you have that cleaning binder, is there a page for each item?

Now you know you have many opportunities for problems and a mechanical functioning part will
fail at some point. Start small with a pilot program with just one area.

Here are the steps you need to take:
1. Take an inventory
2. Check the installation operation manuals to see if they offer guidance on cleaning or
maintaining doors, hinges and latches
3. Mark specific areas using a color-coded system
a. green highlighter if the door, hinge and latch function correctly
b. yellow if the function is little off – doesn’t close all the way without help, takes
a little extra effort to open, still functions but needs help
c. red for those that are clearly broken

Those in red should have a work order, next prioritize those marked in yellow. Since each one is
different you need to figure out what it will take to bring back to green. Not handy? Have no fear
… use a team.

Make your team cross functional, someone who uses the equipment, someone who is mechanically
inclined and maybe someone from another cooking site. It may only take cleaning and light
lubrication to turn an item from yellow to green. Or, you may need to do a little more research to
have it function correctly. As you get comfortable in one area, tackle the next area until your pilot
program becomes a standard routine for maintenance and cleaning.

Feeding hungry school children healthy and nutritious meals takes a lot of work and properly
functioning equipment makes that job easier.

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CONGRATULATIONS
TO SNAI’S NEWEST SCHOOL
NUTRITION SPECIALISTS!

Megan Brink RD, SNS
Willow Dye, SNS

Tracy Watsabaugh, SNS

We congratulate these highly motivated individuals for passing the exam in 2019 to earn the
School Nutrition Specialist (SNS) Credential. They join the more than 1,625 School Nutrition
Specialists throughout the country and 20 School Nutrition Specialists in Iowa.

Amy A’Hearn, SNS IA
Megan Brink RD, SNS IA
Nancy Christensen, SNS IA
Cristy Croson, SNS IA
LaRae Doll, SNS IA
Willow Dye, SNS IA
Ann Feilmann, SNS IA
Elizabeth Hanna, SNS IA
Marie Johnson, SNS IA
Suzy Ketelsen, SNS IA
Marie Miller, SNS IA
Amanda Miller, SNS IA
Shelly Mohr, SNS IA
Teresa Nece, SNS IA
Molly Ryan, SNS IA
Ellen Sarlat, SNS IA
Cindy Smith, SNS IA
Chad Taylor, SNS IA
Tracy Watsabaugh, SNS IA
Melissa Young, SNS IA

For more information and to access the application, please visit https://schoolnutrition.org/certificate-and-
credentialing/credentialing-program/

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TTAiTtstshtrhnteeehsrsoaetaiannBelaskeofmiusdip-riwmDnnstlsaeeaslroiiealianserion•a•fnlno•rtksB• tn•ea ig idfi ion gccenr-srIRMsMusictiaeEenSdtnpweeotacPawHvuqaogdsekhnktFSeerbtsuoiiaonfrioonneoetitsoeilougeowpfstrnoettrpiCenotwsoainmsdeahroptsiisroSnlauolsntol,eayPemstheaciOtniirsnoedeesnenugQrSttpdtsvnsgteaugdbCyshroiuewaeCfelnohiasfnnaelisotNnhaictlitiesssetSnengeowrithsynuaScmteisShisineawrohttteiclfbrrnnagoynorBhBoeiafdwnetrforatawsaidpaokooasesnssrD.riipisdntltdtdocFctsaaiheossvscosoffAvmfgsFfiernsad.enteotasiclpeuMtnatsoonodahrhpfwcpdamfereeelamgetqurtmipisrraeou3dcettl•nmb•ii0see•irno• pr nede eodt- teeaneSrmtscPn:AndPteTsdsrcNpgirtriieodoiebnoroopelcuauvncyyatnudskfottiraeitertausintaanashAneimlthcggit1mco-ntaDibett.reeBaosi5nhgrroedntUine-aewdeeeeenathtaiCitmdShtntgonpDoksRreDliriegrpbueasrneewkmoAylrricgppeoSntfkhoee.hdtayoanieernrsnrsaeuavradsttttgterceiiamsoon,wktwlDgdtshuniehinNtieeneanaMraetrgtyltetufhyeiefcPogtsechrthrgneoSrroeeiabsesartudldCs,ictroldlosioaeeduholt.nailehpinevlBkpataeEfeesstpr.re.d.rdodontpTAaS2wpvuiCliihtnytnnnticeaEdiigdtatiesoftnehot.Ufnhnigeoesn

A few of our favorite things...

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..

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MakeoverGive Your Mac Menu a Our Three Cheese Cavatappi (WGR)
is a great upscale addition to your
pasta line. This made-over mac

features a creamy sauce made with
a blend of cheddar, Romano, and
Parmesan cheeses. Irresistible as
is or serve on a Mac Bar
with a variety of toppings.

Learn more and get recipes
at www.jtmfoodgroup.com.

afNoolrratvcifooiclrosirasl.

Dave Hackman • (513) 503.6047 • [email protected]

25

PKWIoaiwaictualnkyAenieccSaNcdahuenetmrudiyetirPoomfnlaaNSnyenur,tvtrMiihcteiPeosPnDW-aDine,adtRiutDDiakinNeet,aeenLtidDWcsPLiaciynaiiscoannd Play Coordinator
WoofofoupnuoanerduprasakrpetcoerertveosivivgdSiaicritcteanihemgfossoiouftatulersonsndsPetaiontitccehctndsioevieruciicentrrfaiaoeenWgarsdeesaaeuPnmfetkdlehoaedyereceosmianstfninaogtdmrehmeceWitlakiiUoeeiandssSrtssoDtoDuweAaneicctdsoShhmufMrosmeeutoehmmitenomemrerseste.ahFfrol,eos”rT.ossahdia“tlesiWledescpr,ehvNrpoiiclcuagdhetrrrortaepisitmnceriioopatgniaotsrtsSearfumeoeimbrcnvurtmaishtcneheaeddtres
Dietitian Kaitlyn Scheuermann.
WpavSDlsitnoHonnrauaufueoacrdrbemasmuavigat-onlfkihmgleMbdiutefrtereoheeseeeeoofrdoDrdfoSuiohddonareiespraesnfcgepir,.tspttsvaasepiSa,tInvripp,aorucnatiie5rrtetzmnmocim5tissandeinv,u6emtacseeiKinmlDrdnomreitgeanentsrmaaosloudhslap,srMef.leieaaepbraSsErsFteomhm2wtsvaodoCin0aelpevirkue1toraalisMchre9tisullaeshsyi,nfpDttthere;Wwiytaeioooayrprpteumnneao-tarwrPw,UiudfescRstkuti’ipsssthippebytthetseearCealaw,ritosIfncvplritf.oogiooeeabWwHrnTwdfryrraot..aeeahominf(aarsWmSfiaTerleseymttrs,;rlhahsae,JoiCauteuodnaWcentmhnkdgaiowdUnieild,ameeipiEuinfnintttnerhkihoiriuaoorovceannt,tfUmlneesrispGuvraitatnhrodtse’lohloistiaiisovttneewfpsooyeniegrtBdfnapr)boEfes,nuuiadgeWcdxvrrotesaerurtetiruniaasieialcacctymyiRnufalitico’loptssseemaoriinvaysoofOctftiirsnuntnsneeofpioNindu,dgvmtpplEaleuiduo,irttdacnastyoetratart;hvtWntFtiDUwGeotioiddaoinaioaNprrhenrauegneomdeatIkaolcavTsaiettnbtncietehneotYyesodr.eedar
Isvatuanthontameildfalufiodanztrddehfteoediuetreclictrnootsonumthmhm,tefheoWmbpierrerrutatroeanuisgbmikatlroereyeafeemetmocnho.ovenasmmsieeErrsombhavnectaeuhrhmdnmseeisytetanuryaneamtlmdlasfrmonteeSrodnaeildrdcsvS,yhtoeiuoilurlvvkddseeCnerrrnsoeoutwnC3rspd0otpof0orsrovdtoertpumetrvadaortfechrtltnhuiohectenmeissrptiusreaa,maetssdaermcmsvsihsonehioolrnaucot.ishinlsaT.tetctreheopaWesintrsr,itosaoahigunnnearkudltapaeetmenspdhdrtehtoibinoasreccsccgrsihapeairoutaaloeosstlwseosel,
each year.
Pabnoicdtnhaicdcuhalnitldds roPevnlea’rsytbphoreodsgiuermsamamn.edrWmmaoinundkteshesi,sparnwodvhfiaodtreWssopamouseki,etaievmecoeinnalttietnrhuaecaytllimyonasystrnbiveotetwsheafeovnre
Feeding
with its
children
had otherwise.

286

A few of our favorite things....

279

AIsadttni’unsdbdenlearuonns tetjesoonapktttehhaO.eunBasgtekehydsPmiedsarieradskneaEkdtnhilccdeeakmflaewaettneeebrrtsaaeitarnhdytaauoSnnspctdahiiincnokgwogulaooopflunkmtsThneihaiongluwsthr,otsfhadivaeareyynasrwmaeeonolpudreanlmdsiirtneiecgoaknf.teTitrmnahsaterahîyPsterotiesrhwcecdehylsraosdPgsoiarrrneleoetco…httmeeeddrs

bIra“tNaTfAtaeaPsshYOuTbs’oscnficssuheroosoniofohiahhtoteesmaNruudlketroebrgtlesirdteaiaeaoeeanestPrdliesbdwctaosliEgtsaioacsniiotlnhrtmoptamlhrnntrrdtttyinrkreootnimhg.aeoeecohadbuotrg“rmibwantgleeneuNarrollesen.dtecraanSecuhfepshaaattgassocgorsetirte.kmctrheov”ivahnooioofeoPfooelea.govtMnteftnostsllNubhrihaaeaitlsmPavtroytldtekSitaBem,ehotnthgSibotBPaeghnwerdeeecrrktdWoeeogrnyaeehheafoawepyatarwoeotvtkafeekc’shehonastifserratfPnrAaaleiteateatnlssnscaaaPBakastlcta,tlronliit”sb,1ouharnenntfttWiient5pdgemdiglhsnooanic,teaiwtet0fegkahwkegikshiyren0dnnfeeieet,eaackt0htrrcetoapihshsh,eAespeOnfafCtueedea,rPisdmdsbaneWrnrhmtiflaakleengahelaeabiynnaaaecretbpaneegPwnkreeeriserpfdssokiw:noSaaenircenaadtrnoarucohagtihghkeuknhntalloMieGlicnflgoetgnoilHkatthnpoeacilhewgsiitlsigosrleintthsleslateltnctdlsmuBeoeoiyy,rahineirbs,unnreorreofortgreotatcfeaDogicuoaearceldlaotatlnrnkes’eMntouosirn1nsdfotdewDctFa9tcowsPswneawarsa7ureMnittStaomiled5eoreodycmresP.fcPptpoDkaptbtlesryafSwa.haoaynftiod.ibErserrfugisugifesleortHsdevin.rhnrcust”tcieeoatirththgotlrnooemosihleenychntmirmdeastso,ddet,mnsonsahaaaiea.MdnfrreieelntlTfyeeyosefso1ooFmegthtdsrtf9oudoopcieheoe8rsdeohor“treune9rStoeddaoyrttianvtlonaieatallaanit&onayrllgndnrsyseyrdt.edds

Nothing beats eating smart
Good for head, good for heart

Hands up high
Feet down low
Move your body
Don’t move too slow
Parents and students can follow the fun on Facebook.com/TrayTalk using the

hashtag #NSBW19.

A few of our favorite things....

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School Food Service Director Shares Insights on Student Nutrition

When is the last time you provided a school nutrition update at a school board meeting?
Marshalltown Schools Food Service Director Lynn Large shared an update with her school
board just before school started. The article from theMarshalltown Times Republican
highlighting her report is reprinted with permission below.

School Food Service Director Shares Insights on Student Nutrition

TaTf“ebWhhdoeaeutnlatrdeestaetahrplslelaycyrdhetaiomvsroetererlienycbnttow’csaaoenfreuoddkroamiddtgsaeisydneetigrfrivonefirrcgcutneobiitdrens,feeoLapnrymaendrostnvmntueLteghdaneserttngoa.etbus,ltaeroreseftautrthremnsepteyooaenlacsrtl.iiabmslseei,fnaocnrludedntehsudartaiennqgiunaa-rldoseutpontndhs5po,r0fe0ns0uentkrtiiadttisiooannre
fAdspOa“oerrTnrcvveohooeenlgeemtnrrahsaatreobsehmnruinpenit,runoeletoamsgdhsssfpemtibt1boosfe0linretrenaevMssdlgeieabseorasr,ita”fruellsismLmthutwyeaapomaerolrgedlffeetrekyorMot,swshmm,naaantiurhednlstsaae.rht1lsiussatt3uidlas,ol0mteuruoe0nmmsw0tasmmnebwqrreeSuaemarcyaa,lhsklsetiooofafdaiolueIsksldtrsewpsiefnfraaopoogsnorgkedtdrthixhadssecmensei’starfeubepvcddmekircloestlemorivteaihoessdlaerkfFeseubdirdbletrlmheseeu.aeeaonkngnrtoefdeirlnotoRshdsmcueahpdnrosaiunco2rchtg3leio,scda0tois-ap0lpr.m0atrWtsiliaucoanienntgyhcLathciuhanhenri.sisocl-uahnndd
summer,” Large said.
STwvLd“isIftpMtLhbneehWnrooaiiiuasogloeatgermeathtr2reremgnrasirtecdg0teneios2lpcahtecii1s,hgtns8hefbrtaoea8hustaoi1alshdrsva,teelnuvde,ntihlauie0tscutipdiUhbeffod0cettmwdrad’ehiawtns0etUetceiaheteosdiscftnenabtrtSyeohsnieiteetraDkslhoSdsedfameifntpeit,adcybrAardt,dtSrwthuaiklohsfcosseteyloiNfruheaateavtraaonostrnitesaiaabsbdemvdulttloptwtasosohisietinfrspcou.rnhiaDuedthmsdelinhOtrrtainteeode—eiaeethavadnopdlpmllteosiaoDilneahglSgyndwnfnapprioecedegeucebtgalyhptr2mdadoeallerah’toaet0rsruaoyttbhaeerel.1onecfgoylpntloyoT8elepademrfooto1srshtLeassti.iurdo.eatuahdtnoc2eeihntf.thnneintpxcmsetAfeioegpciLohrtcxoihDo.go”ihacevkmplflrrsudlaePeoiiDgeiytdsecoptroseeaugloenaouoaoauleoflrg.nsurrwtetmt$ereutnmofa1gas-,orpasrbime5ieaeneotnhota2ln,t(cd.toaus,iUthwto0snnutsseiom0hSggnerz6f0Dngreia6efwcDvrdr,cF7Ahosieikir,ecttwss0c)espuhfeh.e0e.msardArdhnt0sofeyherasdvhnFlaeuetusidoatrndtinssmuit.owtentsctiridtotaooheamocna,nne$mkhnwesaa1d,yn”edlo0ohlvlyy0rsvbpyVe,eh,eesg0eitserecfshe0tgrrauiste0ieenvuatadtsibdifsaghnetdoelibhonegs.rflaootstsre“trstfudWhioiPtnlciiefeittfrtemsosaffo’dqrrrrrpageeiouunnsyar,nitajarodathurtltsmuliiesiovocfcataietanfeingltpgnttsgrrdhoeadyaty--nat-

34

Photo Credits to Marhsalltown
Times-Republican

School board Vice President Janelle Carter asked about the success of getting vegetables
the kids.
to
lL“eDaarsogt etghisveaeyidtehtahet etfhosoetudvdseeganetttrsayba.lreesm?”oCrearotperensatiod
to Large. vegetables than expected and many at
trying new

o“pasStSWwtmaacuhrknheodeeeonunersoaentanusdalitttdlsvborloiayofehtfnaiatjeothuttriraindmesnggt,gmmeoeawansoaeeacldflmasnhllsotfaobcoowlkohespreirolopdcdboBsootrolfermteobtonairuirnknbFenbsfagelpriaetkesiaystraftccbae.kfhhlosLefteotarhasrtosretoatalhgmnsiyemenkdeistreaaotacdkhrciosedehehnaiiismonttlndhiwchnforeloeueurLriannidsmanl.itetrnghaegigydlnnek,ufciciaonnrthseortgoieawdtintsisceoiod,en”lnlpssgLarbteastiodahnrlsugioecneeciondpcaksurataoieilmniosnadgnsab.tebiheontroeuhtuiootrertfegbnmsaoetucutaamhtldxesierbtmfoneointrisrszftotoiuwnhfrdgehmeiontrihntseg.

Reports like these are great opportunites to build support for your program. A presentation
to help you get started was created by the Iowa Department of Education and can be found at
https://educateiowa.gov/documents/team-nutrition/2019/07/school-nutrition-school-board-
presentation-template

A few of our favorite things.... 35

DELICIOUS
FILLING IN
EVERY BITE

Baker Boy introduces the new
RTI Magic Ring® Apple Filled Donut
with Whole Grain – perfect for schools – as well as
an unfilled RTI Ring Donut made with Whole Grain.

Learn more at www.bakerboy.com

36

37

Ann Feilmann, Chief, Bureau of Nutrition and Health Services,
retired in March of 2019.

Thank you, Ann, for your passion for child nutrition programs and
partnership with SNAI. Best of Luck with retirement!

38

844 467 4700 Unlock the
[email protected] Power of TITAN

www.titank12.com And discover how strong your program can be

TITAN School Solutions offers the key to your program’s
success in 2019 with superior, real time technology and
the best support available.

TITAN empowers the School Nutrition Professional—
making your life easier, saving you time and money.

TITAN communicates in the language of your IT
colleagues—making implementation easy with
seamless SIS integration.

Parents and districts love TITAN’s Single Family
Portal—application processing and payments in
ONE website, with FREE applications for your district.

As the nation’s fastest-growing school nutrition software
and service provider, TITAN is Making Schools Stronger.
Please contact us to schedule your free, no obligation
demonstration today.

39

Searles Associates provides help in all your
School and Foodservice needs.

• Food serving lines Doug Eckley • Safety and Sanitary items
• Refrigeration Units • Food preparation materials
• Hot Holding Cabinets [email protected] • Food serving items (plates,
• Food and lunch trays PH: 515-402-6905 O: 913-764-5558
cups, bowls)
• Food storage containers

40

41

42

Attention School Nutrition Professionals:

School Nutrition Association Iowa is looking for highly motivated School Nutrition Association
Members who want to make a difference in the School Nutrition Profession by serving on the SNAI
Board of Directors and representing School Nutrition Programs in the State of Iowa.

Please nominate yourself or someone you know to run for the following positions this year:

4 Region Co-Chairs
Responsibilities are to represent the region of the state in which you work. The time commitment is to attend 3 SNAI Board
of Director Meetings and state leadership training, the SNAI Regional Meeting when offered and the SNAI State conference
each year. This is a 2 year term. Year 1 as Region Co-Chair working with the Region Chair, to help plan and organize the
SNAI Regional Meeting when offered and help with annual conference. Year 2 as Region Chair - working with Region
Co-Chair to help lead, plan and organize the SNAI Regional Meeting when offered and help with annual conference.

Region 1 Co-Chair Nominee
Allamakee, Benton, Black Hawk, Bremer, Buchanan, Clayton, Delaware, Dubuque, Fayette, Howard, Iowa, Linn,
Jackson, Jones, Marshall, Mitchell, Poweshiek, Tama, Winneshiek, Worth

Region 2 Co-Chair Nominee
Appanoose, Cedar, Clarke, Clinton, Davis, Decatur, Des Moines, Henry, Jasper, Jefferson, Johnson, Keokuk, Lee, Louisa,
Lucas, Mahaska, Marion, Monroe, Muscatine, Scott, VanBuren, Wapello, Washington, Wayne

Region 3 Co-Chair Nominee
Adams, Adair, Cass, Dallas, Fremont, Guthrie, Madison, Montgomery, Page, Polk, Pottawattamie, Ringgold, Taylor,
Union, Wells, Warren

Region 4 Co-Chair Nominee
Audubon, Boone, Buena Vista, Butler, Calhoun, Carroll, Cerro Gordo, Chickasaw, Cherokee, Clay, Crawford, Dickinson,
Emmet, Floyd, Franklin, Greene, Grundy, Hamilton, Hancock, Hardin, Harrison, Humboldt, Ida, Lyon, Kossuth, Monona,
O’Brien, Osceola, Palo Alto, Plymouth, Pocahontas, Sac, Shelby, Sioux, Story, Webster, Winnebago, Woodbury, Wright

Vice-President
Responsibilities are to lead SNAI in accordance with association bylaws and actively participate in executive committee and
board activities. Time commitment is to attend 3 SNAI Board of Director Meetings, state leadership training and executive
committee meetings, SNAI Regional Meetings when offered, Director Meetings, LAC, Future Leaders and National
Leadership Conference and SNAI State conference each year, National Conference year 2 & 3. This is a 4 year term. Year 1
as Vice-President, Year 2 as President-Elect, Year 3 as President and Year 4 as Immediate Past President.

NOMINEES

Region Co-Chair Nominee Job Title:
Candidate Name : SNA Membership #:
School District: Phone:
Email:
Region:

Vice President Nominee Job Title:
Candidate Name : SNA Membership #:
School District: Phone:
Email:

**Please email completed form to Stephanie Hawkins, ​[email protected]​ Nomination Chair by 43
November 15, 2019.

SNAI Executive Committee 2019-2020
President Vice President Secretary/Treasurer
Shelly Mohr Willow Dye Carrie Nachazel
[email protected] [email protected] [email protected]

President Elect Immediate Past President Association Manager
Mandy Vincent Cathy Conklin April Cuddeback
[email protected] [email protected] [email protected]

SNAI Board of Directors 2019-2020

Region I Legislative Chair/Parlimentarian Iowa Dietetics Association
Cliff Cameron, Chair Scott Litchfield Kaitlyn Scheuermann
[email protected] [email protected] [email protected]

Jackie Ament, Co-Chair Legislative Co-Chair Bureau of Nutrition & Health
[email protected] Stephanie Hawkins Services
Kala Shipley
Region II [email protected] [email protected]

Stephanie Hawkins, Chair Membership Committee Nominations Committee
[email protected] Mandy Vincent, Chair Stephanie Hawkins, Chair
[email protected]
Coni Dobbels, Co-Chair [email protected] Kim Belstene, Co-Chair
[email protected]
[email protected] Billie Veach, Co-Chair Lisa Stewart
[email protected]
Region III [email protected] Joanne Franck
[email protected]
Jessy Sadler, Chair Kim Belstene, Co-Chair Kaitlyn Scheuermann
[email protected] [email protected]
[email protected] Cathy Conklin
[email protected]
Terry Marlow, Co-Chair Lisa Stewart
[email protected] [email protected] Conference Exhibits Committee
Kathy Simmerman, Chair
Region IV Joanne Franck [email protected]
Kim Belstene, Chair [email protected] DeAnna Serres, Co-Chair
[email protected] Kaitlyn Scheuermann [email protected]
Lori King, Co-Chair [email protected] Clif Cameron
[email protected] [email protected]
Broker Rep Nutrition Education Committee Renee Greiner
Kelly O’Brien Willow Dye, Chair [email protected]
[email protected] [email protected] Ann Jeyvek
Distributor Rep Amy A’hearn, Co-Chair [email protected]
Renee Greiner [email protected] Kelly O’Brien
[email protected] [email protected]
Manufacturing Rep Conference Committee 2020
Ann Jeyvek Debbie Klein, Chair
[email protected] [email protected]
Virgina Scott, Co-Chair
[email protected]

Marketing/Social Media Suzy Ketelsen
Chad Taylor, Chair [email protected]
[email protected] Alison Demory
[email protected]
SNF State Ambassador Stacy Fish
LaRae Doll [email protected]
[email protected]
44

We want to hear Have you moved or
from you.... changed email addresses?

What makes you smile Remember to update your personal
or make your daily information with SNA to keep
routine a little easier? receiving our communications.
We would love to Go to www.schoolnutrition.org to
share your story. Send sign on to your account and update
us a picture of your your mailing address and email.
faorite event, staff, or Or you may call SNA direct at
just something fun to 301-686-3100
brighten up our day. Or
share a recipe that your SNAI Office
students love. We want
to hear from you! 1631 250th St
Washington, IA 52353
Please submit your
stories to April at 515-630-8652
[email protected]. [email protected]
www.snaiowa.org
Pictures in original jpeg
format is best.

School Nutrition Association Iowa
1631 250th St
Washington, IA 52353