TUESDAY LEARNING SESSIONS


2019 TASN ANNUAL CONFERENCE






9:45 AM - 10:45 AM



Champions are BUILT!


Speaker: Amanda Ford, Dairy Max
San Saba 4 | | TASN Level 3
Chocolate milk, with its perfect ratio of carbohydrates and protein, is one of the most affordable, nutrient dense, and natural recovery tool for young athletes. And on top of all that, it's delicious, too! This session will highlight how you can use 1% flavored milk in your district to fuel both students and athletes alike. You will leave with a deeper understanding of the USDA 1% ruling and learn about the programs offered to help you fuel athletes and increase ADP in your district.



Does Your Serving Line Say What You Want it to Say?


Speaker: Jennifer Fasano, Spring ISD
Escondido 1 & 2 | | TASN Level 1, 2
Everything speaks, from the perfectly displayed orange slices to the not-quite proofed rolls. What do you want your serving lines to say? Language barriers and hard-to-follow instructions are tough challenges in the fast paced kitchen environment. In this class we discuss creative ways to overcome some of these obstacles.



Orange Frog: The Happiness Advantage


Speakers: Megan Sherman and Jason Meek, TASBO
Texoma 1 & 2 | | TASN Level 4
In this upbeat and interactive session we will introduce participants to the parable of the Orange Frog, provide the opportunity to practice strategies that reinforce a positive mindset, and develop a personal action plan to practice positive mindset strategies.



I Wouldn't Take Nothing For My Journey Now!


Speaker: DeWayne Rawls, PrimeroEdge
San Saba 3 | | TASN Level 4
After the meals have been served, the kitchen has been cleaned, the production records are completed, and our legs have just enough strength left to carry us home; it can be easy to lose sight of the reason we are all here. As child nutrition professionals, we are part of something bigger than us; we are more than just the meals we serve! It's up to us to set the tone and to be an example for the kids we serve and for the people we work with. Come and go with me as I take you on a journey through an accidental long-term career in school foodservice, and show how one little girl broke my heart, shaped my future, and catapulted my life in a whole new direction!


11:00 AM - 12:00 PM



Better, Stronger, PARTNERSHIPS!


Speakers: Katy Barckholtz and Emmy Durrand, Cypress-Fairbanks ISD
San Saba 4 | | TASN Levels 1, 3
Explore the power of partnerships and the success afforded by leveraging a nutrition department's built-in support system and external child nutrition advocates. Power Up Cafe has cultivated relationships within our school district, as well as taken advantage of programs available to help nutrition departments meet the needs of our customer in mutually beneficial ways. Through nutrition education opportunities such as smoothie bike events, school gardens, dietetic internship programs, and district community collaboration, you can elevate the school nutrition experience for students, parents, employees, and administration.



Learn, Grow, Cook!


Speakers: Jennifer Earthly and Kaisha Martelly Molinar, Aldine ISD
Mesilla 1 | | TASN Levels 2, 3, 4, 5
Learn, Grow, Cook is an educational initiative that incorporates nutrition education, gardening, and culinary skills. Learn – a hands-on interactive classroom with designated stations focusing on the MyPlate concept. Grow – it's a growing garden where students focus on the planting and harvesting of fruits, vegetables, and herbs. Cook – students get to cook the fruits, vegetables, and herbs harvested from the garden. Knife skills and food safety are also practiced with students.



Wasted Food = Wasted Money


Speakers: Gayle Swain, Cambro; Duane Guidry, Chrane Foodservice Solutions
Escondido 3 | | TASN Levels 2, 3
This session will cover ways to reduce food waste both in the front and the back of the house, including maximizing the shelf life of fresh produce, best practices for fresh made and scratch cooking, better portion control measures, share tables for students to deposit uneaten items, and using software to better plan and track meals.