Resources

The National Food Service Management Institute (NFSMI) is located at The University of Mississippi, Oxford campus. The Institute takes its programs and services nationwide through seminars and workshops, satellite presentations, teleconferences, participation at professional meetings and conferences, and via the NFSMI Web site. It is as near as your desktop by way of toll-free telephone and FAX numbers, e-mail, and the Internet.

National Food Service Management Institute (NFSMI)

 

 

 

Great Trays-Listing of recommended skills for Minnesota school nutrition professionals, organized by SNA Key Area, along with local and national resources that address those skills

Great Trays Skills for Excellence

Great Trays Website

 

 

 

2012 Nutrition Conference-Healthy You!
October 27, 2012

Eating a Rainbow (pdf)
Food Attitudes of Today’s Consumers by Liz Hawk (pdf)
Mom2Mom Information (pdf)
Apple Vinaigrette Slaw recipe
UpSides_BOGO–UpSides

 

 

 

2012 56th Annual Conference
“Stand UP To Change”

SPEAKER HANDOUTS/POWER POINTS

Jeff Joiner-Stand Up for Change Keynote Handout

Artisan Breads 2012

Food Distribution Program Basics

Minnesota Food Distribution Program Overview
SY2013 Minnesota Rebate Program Guide
MN Approved Regular USDA Foods Distributors
USDA FOODS
dod+fresh+freqently+asked+questions
quick+reference+guide+survey+mangement[1] 


Supporting Children & Teens Coping with Loss

America’s Pork Presentation

Networking For Those Who Don’t Like Networking!

De-Cluttering Handout

 

 

 

2011 Nutrition Conference
“Challenge to Change”

Challenge to Change Recipes

Speaker Handouts

Tell Me What They Want - Julie Hermanson, MPH, RD, General Mills Bell Institute of Health/Nutrition

MyPlate NuVal and Dietary Guidelines for Americans- HyVee -Alexandra Economy, RD, LD, CLT

Secrets to Savor and Ten SuperFoods -Super Foods Handouts - Chere Bork

Marjorie Johnson-To purchase “Blue Ribbon Baking” book visit Marjorie’s website: www.blueribbonbaking.com

 

 

55th Annual  Conference 2011 Presentations

Photo Gallery from Annual Conference
Click here

Sunday, July 31

The Beginning of Good Nutrition -Jackie Schultz, MS, RD, CSP

Fuel Up to Play 60: Making Wellness Part of the Game Plan

Monday, August 1
Farm2School: Safety Considerations -Suzanne Driessen, U of M Extension

Summer Food Program: Bridging the Nutrition Gap-Jenny Butcher, MDE & Lori Johnson, Director of CHP, Second Harvest Heartland

Marketing 101 – Dayle Hayes MS, RD

What You need to Know: Sugar, Carbs, Sodium -Lisa Brown RD, LD, CDE

ARTISAN (no knead) Bread Making – Karen Overman, Past State President

2011 Annual Business Meeting – MSNA President Debra Labounty

Tuesday, August 2

Dayle Hayes-Keynote session

Communicating with Difficult People-worksheets -Kari Berit, MS

Farm2School Update -Joanne Berkenkamp, IATP

Wednesday, August 3

Techniques for Reducing Sodium: Taste Smell and Flavor – Matt Horn, CEC, CRC
Reflections on 2010 Dietary Guidelines -Karen Wilder

When Can I Retire? – Chad Piehl, Piehl, Hanson, Beckman, PA

Heart Healthy Eating
Plant Sterol Products -Diane Giambruno, RD

Indian Harvest Recipes
Black Pearl Fried Rice
Mediterranean Israeli Couscous Salad
Wheat Berry and Black Bean Salad
Wheat Berry Tomato Basil Salad
Whole Grain 5 Chili

Smooth Sailing Through The Child Nutrition Reauthorization – Dr. Katie Wilson, SNS

 

 

 

Nutrition Conference 2010 Presentations

“Whey Protein” by Mary Higgins

“Breakfast” by Julie Miller Jones

“What You need to Know, Sugar, Carbs & Sodium”by Lisa Brown

“Super 7 Spices” by Chef Len King, McCormick Spices