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School nutrition program directors, managers, and staff are required to complete a minimum amount of annual training hours to meet the USDA Professional Standards provision outlined in the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). These hours of training also translate into Continuing Education Units (CEUs), which can be used towards maintaining your Certificate in School Nutrition or SNS Credentials through SNA.

A methodology is a systematic approach or model that project managers use for the design, planning, implementation, monitoring, and completion of project objectives. Some of the main methodologies are:

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School foodservice directors/managers, head cooks and foodservice personnel at both public and private schools/districts, child care centers, juvenile detention centers, etc. can save time and money with NutriStudents K-12. We offer 45 complete weeks of USDA-compliant lunch menus, a Breakfast Menu Builder to create a year's worth of breakfast menus in minutes and a toolbox full of calculators, promotional resources and training materials to simplify operational tasks.

It is recommended that training activities and resources be developed to support SN professionals (state agency child nutrition directors, SN directors, district-level supervisors, and unit level managers) on the appropriate utilization of standard SN KPIs.

The purpose of this nationwide survey was to learn more about issues related to Healthy School Nutrition Environment (HSNE). In October 2002, a survey was sent to a random national sample of superintendents, principals, school foodservice directors and managers, teachers, coaches, and school business officials. There were 500 surveys sent to each group, for a total of 3,500 surveys mailed. The response rate was 34.9% (n= 1,222). The respondents were employed in school districts for an average of 15.7 years and were employed in their current district for an average of

12.8 years. Forty-eight percent were from districts with less than 2,500 students, 33% had 2,501 to 10,000 students, and 19% had more than 10,000 students. Eighty-nine percent of respondents were from districts that participate in the National School Lunch Program. Seventy-three percent of respondents reported having a healthy school nutrition environment. Only 55% of respondents reported that school foodservice personnel were involved in nutrition education. Forty-nine percent of respondents were school foodservice directors and managers (SFS) and 51% were superintendents, principals, teachers, coaches, and school business officials (SPTCS).

The purpose of this study was to learn more about vending issues related to Healthy School Nutrition Environment (HSNE). The results of this study are from a national survey that was sent to a random sample of superintendents, principals, school foodservice directors and managers, teachers, coaches, and school business officials. There were 500 surveys sent to each group for a total of 3,500 surveys mailed. The response rate was 34.9% (n= 1,222).

Researchers developed a mail survey instrument, using the 12 functional areas and 478 knowledge/skill statements in the original publication, to measure their importance to job responsibilities performed by managers and identify experience level (entry or beyond entry) needed to acquire the knowledge/skill.

Consensus of the work groups recommended 206 statements for further review. The participants received a second survey compiled of the 206 statements for final consensus. Thirty-four (89%) responded to the second survey. Ninety-three percent of these respondents selected the option to leave as written or incorporate a modified version of the original statement. No new functional areas were identified. Participants identified six content areas requiring new competencies, knowledge, and skills, including crisis/risk management, food recall/food safety, cultural diversity/labor force, special needs, technology, and strategic planning. The updated document will be useful to the National Food Services Management Institute and other professional groups to prepare managers to face new job challenges, in addition to assisting educators in developing curriculum for entry-level school nutrition manger positions.

The purpose of this study was to investigate perceptions and practices of school professionals (school nutrition directors and managers, school administrators, and teachers) related to recess placement issues in elementary schools.

Responding to a training need expressed by the Advisory Board of the John Stalker Institute of Food and Nutrition, a 3-day Management Institute was designed to improve knowledge, skills, and practices of the food service manager in conjunction with NFSMI competencies. 2351a5e196