The National Food Service Management Institute presented 10 posters in the poster session at the School Nutrition Association's (SNA) Annual National Conference held in Las Vegas, Nevada, June 29 through July 2, 2009.
Four of the posters feature research projects that shed light on the preferences and opinions of the sophisticated high school customer, with best practice guides, research into branding the school nutrition program, and surveys developed to explore ways to increase high school student participation.
The functional areas, competencies, knowledge, and skills needed for school nutrition professionals at the district level are highlighted in one poster session. Other posters feature wellness in child care, equipment purchasing and facility design, and special food or nutrition needs.
Best Practices for Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the Child and Adult Care Food ProgramThe poster describes the research method and steps to developing the NFSMI Best Practice Resource for Child Care Professionals Creating and Maintaining a Wellness Environment in Child Care Centers Participating in the CACFP, a Web-based, self-assessment resource for assessing wellness practices or identifying new practices to implement.
View or DownloadBest Practice Guide for Improving High School Student Participation and Satisfaction in the National School Lunch Program The purpose of the project was to develop a resource identifying research-based best practices for improving high school student participation and satisfaction in the National School Lunch Program.
View or DownloadBranding the School Nutrition Program: Building the Foodservice PersonalityThe project described on this poster investigated the application of brand personality concepts in the school nutrition setting, and explored the high school students’ awareness and acceptance of these branding initiatives. School nutrition programs are up against competitive foods and retail food outlets such as fast food restaurants. Results from the study provide sustainable and successful practices for creating a competitive and appealing brand personality for the school nutrition program. P
View or DownloadCompetencies, Knowledge, and Skills for District-Level School Nutrition Professionals in the 21st CenturyThe functional areas, competencies, knowledge, and skills identified in this project provide a clear picture of the role of school nutrition professionals at the district level. The Web-based resource provides the competencies, knowledge, and skills for district-level school nutrition professionals and sample job description template.
View or DownloadEquipment Purchasing and Facility Design for School Nutrition ProgramsUnique challenges and opportunities face child nutrition directors when making equipment and facility design decisions. By operating as Trusted Advisors, directors seek to make informed decisions by understanding their customers’ expectations, production needs, and overall environmental issues facing child nutrition programs in the 21st century.
View or DownloadGoing Green in School Nutrition Programs: An Examination of Environmental Conservation Practices in Schools What is the role of school nutrition professionals in adopting and sustaining green/environmental conservation practices in school nutrition programs? Research also identified benefits and barriers for implementing and sustaining green practices.
View or DownloadHigh School Students’ Opinions on Nutrition Information at Point of SelectionHow do high school students respond to providing nutrition information at the point of selection? Does the information influence their food choices? School nutrition directors can provide nutrition information in their high schools to increase trust and satisfaction with their program.
View or DownloadIdentification of Best Practices for School Nutrition Professionals Serving Students with Special Food and/or Nutrition NeedsThe purpose of this project was to identify goals and establish best practices for serving students with special food and/or nutrition needs in school programs, based on previous NFSMI research used in developing the NFSMI Best Practice Resource for Serving Students with Special Food and/or Nutrition Needs in School Nutrition Programs self-assessment tool.
View or DownloadPerceptions of School Nutrition Directors Regarding Equipment Purchasing and Facility Design ProjectsThis survey identified issues impacting decisions in equipment purchasing and facility design projects, described challenges to the success of these projects, and defined skills school nutrition professionals need in equipment purchasing and facility design projects.
View or DownloadThe School Lunch Experience Survey: Identifying Factors Influencing the Satisfaction of High School Students Participating in the National School Lunch ProgramHigh school students are sophisticated customers. This survey is designed to help school nutrition professionals focus improvement efforts on the key factors that influence the students’ perception of their school lunch experience. Next, NFSMI will develop step-by-step instructions on planning, administering and interpreting the results of the School Lunch Experience Survey.
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