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Many of you asked us for Saturday Summit training so we partnered with some amazing speakers to bring you these workshops on the weekend (and on demand)!
We welcome you to learn more below, register today, and join us this October for virtual training from your office, your home, or your home office.
Certificates of attendance will be sent for each session to participants who attend the live session or watch the recording.
Recordings will be available to registered attendees through all of October 2020.
Nutrition and the Brain
Learn about the vital role of nutrition and brain development. Understand specific nutrients essential for brain development and approaches to ensure adequate intake. Examine how hunger impacts physical growth and academic performance as well as the importance of embedding evidenced-based nutrition education as a strategy to improve nutritional status.
Ashley Roth, MS, RDN, Partnership Engagement Manager and Registered Dietitian, Common Threads
Ashley serves on the curriculum team, manages medical partnerships and dietetic interns, and supports research, evaluation activities, and communication activations. She started with Common Threads over two years ago as the Pittsburgh program manager. Ashley earned her bachelor’s and master’s in human nutrition, food, and exercise from Virginia Tech.
CN Labels & Product Formulation Statements: Hands-on Practice
When should you request a CN Label or PFS? Is the crediting documentation for your product acceptable? Get clarity on common issues related to inaccurate or misleading product documentation. USDA will provide guidance on accepting documentation for meal pattern requirements and share sample Product Formulation Statements and CN Labels. Learn how to assess crediting documentation using sample CN Labels and Product Formulation Statements.
Kaushalya Heendeniya, MS, RD, Lead Program Analyst, USDA Food and Nutrition Service
Kaushalya serves as a team lead for CNP projects and initiatives related to the National School Lunch Program, School Breakfast Program, CACFP, and SFSP. She also serves as project lead for various technology-based training and technical assistance resources for CNP administrators, operators, and other stakeholders, such as the Food Buying Guide Interactive Web Tool and Mobile App and the Professional Standards Training Tracker Tool. Kaushalya has a master’s degree in dietetics from James Madison University.
Debra Eisenbarth, MS, RD, Nutritionist, USDA Food and Nutrition Service
Debra develops and updates resources and provides technical guidance related to menu planning and food crediting in child nutrition programs. Her projects include the Food Buying Guide, Menu Planner for School Meals, and Smart Snacks in School. Debra has a master’s in nutrition from Case Western Reserve University and a bachelor’s in nutrition and dietetics from Kent State University.
Prep to Plate: CACFP Portion Sizes
CACFP portioning can be confusing on paper, and in practice many more questions come up. See correct portion sizes illustrated and get answers to common real-world portioning and service questions. Get tips for the kitchen and find out what tools help compliance and reduce food waste.
Caitlin Boland, RD, LDN, Registered Dietitian, Novick Childcare Solutions
Caitlin has a passion for using nutrition to make a positive impact on the lives of children and their families. Prior to joining Novick, she was the health and nutrition manager of a multi-site Head Start program. There, she focused on introducing the children to new, healthy foods and ensuring CACFP compliance.
Cultivating Cultural Awareness through Food
Americans of diverse racial and ethnic backgrounds are disproportionately affected by many chronic diseases, highlighting the need for more inclusive dietary messaging. Explore cultural models of healthy eating from around the world, with practical tips, insight, and recipes for diverse populations, with a special focus on Gen Z, and a cooking demonstration.
Sara Baer-Sinnott, MA, President, Oldways
Sara develops company strategy, oversees all projects and programs, and works closely with Oldways staﬀ. She is an integral part of the organization’s growth and success and has helped develop ground-breaking programs including Traditional Diet Pyramids; African Heritage & Health program; the Whole Grains Council; Mediterranean Foods Alliance; Healthy Pasta Meals; High Five Children’s Cooking Curriculum; Culinary Travel; and many others. Sara joined the staff in 1992 and assumed her current position in May 2010.
Coleen Donnelly, Corporate Chef K-12/Higher Education, InHarvest
Chef Coleen, 1996 graduate of The Culinary Institute of America, has an extensive career including executive chef/restaurateur, private chef, and instructor. In 2000, she started cooking at a private school in East Hampton NY and has now helped many districts convert to a healthy and sustainable model utilizing scratch cooking. In 2012 Chef Coleen joined InHarvest, where she works with school-nutrition operators across the country to find intact grain solutions that satisfy USDA guidelines.
Garden to Early Childhood Education
Learn how to implement a Garden to Early Childhood program. Hear about suggested best practices, fundamentals of teaching gardening to young children, planning year-round gardening activities, and incorporating a garden-to-table element for a healthy and fresh food program.
Aarie Wade, MSW, Child Development Center Director, Baxter Community Center
Aarie has worked in early childhood education for several years. She uses her passion for growing and eating fresh to communicate the importance of nutrition to the children and families she serves. Aarie is a native Grand Rapidian and graduate of Western Michigan University where she received her master’s degree in social work.
Creative Ways to Promote Learning and a Healthy Lifestyle
Children who learn to use dollar store-priced tools and have fun working around food are more likely to try new foods. Discover creative ways to engage with young children in and around the kitchen and garden using tools and easy STEM concepts. Learn how to encourage cooking, predicting, experimenting, tinkering, observing, exploring, problem-solving, and creativity.
Angela Russ-Ayon, Music & Movement Consultant and Trainer, Russ InVision Company
Angela is a nationally recognized, interactive early childhood trainer, award-winning music producer, and author. She has produced music for projects sponsored and funded by First 5, Head Start, WIC, Kaiser, Champions for Change, and SPARK. She has also performed for thousands of children, logged over 5,000 volunteer hours in classrooms, and has presented teaching strategies nationwide for over 400 early education and childcare organizations over the past 16 years.
Planning Menus & Recipes During COVID Shortages
Menus require planning and forecasting as well as recipe and menu development. Create safe menus while facing pandemic shortages by seeing how popular foods can be versatile and support your program.
Malissa Marsden, SNS, Consultant, Child Nutrition Support Services
Malissa provides culinary training and assistance in creating recipes, meals, and menus that utilize available commercial and USDA foods for child nutrition for two agriculture marketing boards. She focuses on speedy, simple, scratch recipes and menus that operators can utilize in their operations and that the kids will eat. Malissa has a BA and AA from Purdue University.