April 28, 2023
SCHOOL NUTRITION NEWSLETTER
Message from the Director
Spring is here (I think) and time for evaluations. Actually, I like to think of them as "Performance Conversations." Evaluations are an important tool leading to success for everyone. Your supervisor will be open and honest in pointing out what you are great at and where you could improve or if you need more training. Since we are all human, everyone will have an area that needs improvement and that will guide you to a goal. Supervisors will be reviewing your evaluation from last year and measuring your progress in the areas to improve and the goals that were set. Each and every one of you is critical to the success of our operation and we want you to have the tools you need to be successful. A new section in the evaluation is professional standards, communication and email. Federal regulation requires that you have to complete hours of training each year in order to work in child nutrition. If you missed the provided training, work out a plan with your supervisor to make sure you get the hours you need. Be sure to read your email daily for important information and opportunities as part of your communication expectation. Most of all, use this opportunity to grow, stretch and learn. Our child nutrition programs wouldn't exist without you!
proposed changes to menu regulations
Sally Spero describes in CN Executive the different schools of thought on two proposed changes. If these become effective, it will drastically change how our menus are created. Breakfast will never look the same. You can help by commenting to USDA. These comments are taken into consideration before implementing any changes. You can quickly submit the prewritten comments or write your own. Go here: https://schoolnutrition.org/advocacy/sna-action-network/?vvsrc=%2fcampaigns%2f103152%2frespond
There’s Confusion Over Lower Sodium Standards
Controversial lower sodium standards are looming, and disagreement remains about what is
best for everyone. On the one hand, many believe that serving lower-sodium foods can help
prevent disease in later life. Others believe the new sodium levels being recommended are too low. As a result, food quality will be compromised, and students will not like the taste of school food. This could drive students to eat more outside foods, which have no standards at all. The potential lower sodium standards are also discouraging food manufacturers from developing new products, at least until the situation is made clear.
There’s Uncertainty About Proposed Sugar Standards
For the first time, regulators are proposing standards that govern added sugars in school meals.
If this occurs, it could impact everything from breakfast cereals to milk choices, granola bars
to ketchup packets. Food manufacturers, like school foodservice directors, are very concerned
about how to develop products that meet multiple stringent guidelines for the school market.
National Pretzel Day Success!
Do you have Anthem insurance?
Special Agents discover Weinermobile
Non-employees can apply by completing an online application as an External Applicant here: https://www.applitrack.com/valpo/onlineapp/
FS Tech, TJM, 4 hours
FS Tech, Central, 4 hours
FS Tech, SELF, 5.5 hours
FS Tech, Flint Lake, 4 hours
May 5, 2023 - School Lunch Hero Day!
May 25, 2023 - Half Day K-12 (Regular Work Day), Last Day of School
May 26, 2023 - Regular Work Day, Close Kitchens
May 30, 2023 - Summer Food Service Program Begins
August 14, 2023 - First Day Back to Work; Mandatory Back to School Workshop
August 15, 2023 - Regular Work Day, Open Kitchens
August 16, 2023 - First Day of School
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