UM Staff Share Expertise at National School Nutrition Conference

More than 6,000 school nutrition professionals attended the three-day event in Boston, which featured more than 120 education sessions and some 800 exhibit booths.

"This event is a critical opportunity to strengthen our collaborative efforts, drive innovation, and enhance the standards and practices of child nutrition programs nationwide," said Aleshia Hall-Campbell, ICN executive director. "Each year, operators, state agencies, industry partners, allied organizations and federal agencies use this occasion to network and exchange information and resources.

"By working together, we can ensure that every child receives the highest quality of nutrition, laying a solid foundation for healthier futures."

Topics and staff presenters included:

• Culturally Inclusive Recipes: Chef Chela Cooper addressed the importance of culturally inclusive recipes in school nutrition. She provided guidelines for operators to develop, evaluate and integrate these meals effectively.
• Food Allergens and Safety: Liz Dixon, an education and training specialist, collaborated with the USDA Food Nutrition Service's Division of Food Safety and the nonprofit Food Allergy Research and Education to provide techniques for managing food allergy and sensitivity concerns. The session included insights about the impact of recent food allergy and safety legislation on school meal programs and best practices for developing food safety and allergy management plans.
• Promoting Breakfast in Schools: Keith Rushing, editor of the Journal of Child Nutrition Management, and Marjuyua Lartay, director of the institute's applied research division at the University of Southern Mississippi, co-hosted a podcast series. They provided strategies for engaging teachers, parents and students on the benefits of breakfast in the classroom.

The institute also launched its 2024 Back to School Toolbox at its booth in the exhibit hall, where staff members conducted surveys and interviews and distributed free materials to aid child nutrition professionals with their back-to-school preparations and professional development training requirements.

Top: Staff members from the Institute for Child Nutrition gather in the institute's exhibit hall booth at the School Nutrition Association's national conference in Boston. They are (front from left) Sijan Shrestha, application analyst; Elyse Lenaburg, digital content specialist; Aleshia Hall-Campbell, executive director; Vicki Whitehead, director of administration and outreach; and Shannon FitzGerald, registered dietitian; and (back, from left) Patrick Butler, education and training specialist; Liz Dixon, education and training specialist; Peter Cleary, systems analyst; Patrick Garmong, associate director of culinary education and training; and Jasmine Gomez Karlowski, associate director of training. Submitted photo