The Spring Arbor University Dining Commons has recently come under criticism from students with special dietary needs who feel their needs are not being adequately met. Beth Lyman, the dining commons coordinator, asserts that they are trying to accommodate all students. They have added gluten-free and lactose-free options. However, some students still complain, especially those with gluten intolerance. Lyman encourages students with concerns to speak to her directly rather than airing grievances on social media.
8 building blocks for a high performance school IT networkModrus
With more use of interactive lessons, BYOD, remote access from home and greater network and internet security within Schools, IT departments are feeling the pressure. Here are 8 key building blocks to put in place to help keep your networks performing well.
Запись бесплатного вебинара: Бухгалтерия в начале бизнеса доступна по ссылке http://nebopro.ru/content/zapis-besplatnogo-vebinara-buhgalteriya-v-nachale-biznesa
Кому интересно:
- Начинающие предприниматели
- Бухгалтеры
Что мы рассмотрели на вебинаре:
1. Что платить и что сдавать?
2. Успей раньше сдать декларацию!
3. Бухгалтер или "я все сделаю сам".
4. Общаемся с налоговой.
5. Полезные советы.
8 building blocks for a high performance school IT networkModrus
With more use of interactive lessons, BYOD, remote access from home and greater network and internet security within Schools, IT departments are feeling the pressure. Here are 8 key building blocks to put in place to help keep your networks performing well.
Запись бесплатного вебинара: Бухгалтерия в начале бизнеса доступна по ссылке http://nebopro.ru/content/zapis-besplatnogo-vebinara-buhgalteriya-v-nachale-biznesa
Кому интересно:
- Начинающие предприниматели
- Бухгалтеры
Что мы рассмотрели на вебинаре:
1. Что платить и что сдавать?
2. Успей раньше сдать декларацию!
3. Бухгалтер или "я все сделаю сам".
4. Общаемся с налоговой.
5. Полезные советы.
Sector pecuario y política de desarrollo ganadero en ParaguayFAO
Presentación de Crescencio Caceres, Ministerio de Agricultura y Ganaderia, Paraguay, durante la IX Reunión de la CODEGALAC, Capítulo Cono Sur, realizada en Santiago de Chile el 11 al 12 de diciembre de 2007.
Präsentation zu Weiterentwicklungen und gemeinsamen Aktivitäten auf dem 8. Community Training.
Lassen Sie sich empfehlen zu über 100 IT, Informatik, Software - Jobs, Stellen, Praktika, Ausbildungen in Sachsen, Dresden, Chemnitz, Bautzen, Görlitz und Umgebung. Die Partner der Community ITsax.de bieten Angebote für Bewerber, Fachkräfte, Leiter sowie Diplomanden, Master- und Bachelor-Studenten und Schüler für Informatik-Berufe in Sachsen, Dresden, Chemnitz, Mittweida, Bautzen, Kamenz und Görlitz-Zittau.
Araraquara/SP > 8ª edição CERTIFICAÇÃO INTERNACIONAL - Formação de Analista e...Fabrício Formariz Gouveia
Implantação e implementação do SISTEMA PROFILER OFICINA PERSONA na Gestão Estratégica do RH.
MISSÃO DO ANALISTA PROFILER OFICINA PERSONA:
Identificar o Perfil Comportamental do colaborador, para que ele seja a pessoa certa no lugar certo. Desenvolvê-lo e engajá-lo para que os resultados atinjam a excelência.
RESULTADOS ESPERADOS:
- Desenvolvimento de Competências para atuar na Gestão do Capital Humano.
- Poderá tornar-se um Facilitador de Mudanças.
- Adotar uma visão holístico e sistêmica em sua Gestão de Pessoas.
- Autoconhecimento para trabalhar Pontos Fortes e Pontos a Desenvolver.
- Tomada de Decisão Estratégica em sua Gestão.
FoodFight is an educational nonprofit whose mission is to revolutionize the way we think about food. Using schools as a platform, we arm students, teachers and parents with the knowledge they need to make healthier eating and buying decisions. Join the fight!
Sector pecuario y política de desarrollo ganadero en ParaguayFAO
Presentación de Crescencio Caceres, Ministerio de Agricultura y Ganaderia, Paraguay, durante la IX Reunión de la CODEGALAC, Capítulo Cono Sur, realizada en Santiago de Chile el 11 al 12 de diciembre de 2007.
Präsentation zu Weiterentwicklungen und gemeinsamen Aktivitäten auf dem 8. Community Training.
Lassen Sie sich empfehlen zu über 100 IT, Informatik, Software - Jobs, Stellen, Praktika, Ausbildungen in Sachsen, Dresden, Chemnitz, Bautzen, Görlitz und Umgebung. Die Partner der Community ITsax.de bieten Angebote für Bewerber, Fachkräfte, Leiter sowie Diplomanden, Master- und Bachelor-Studenten und Schüler für Informatik-Berufe in Sachsen, Dresden, Chemnitz, Mittweida, Bautzen, Kamenz und Görlitz-Zittau.
Araraquara/SP > 8ª edição CERTIFICAÇÃO INTERNACIONAL - Formação de Analista e...Fabrício Formariz Gouveia
Implantação e implementação do SISTEMA PROFILER OFICINA PERSONA na Gestão Estratégica do RH.
MISSÃO DO ANALISTA PROFILER OFICINA PERSONA:
Identificar o Perfil Comportamental do colaborador, para que ele seja a pessoa certa no lugar certo. Desenvolvê-lo e engajá-lo para que os resultados atinjam a excelência.
RESULTADOS ESPERADOS:
- Desenvolvimento de Competências para atuar na Gestão do Capital Humano.
- Poderá tornar-se um Facilitador de Mudanças.
- Adotar uma visão holístico e sistêmica em sua Gestão de Pessoas.
- Autoconhecimento para trabalhar Pontos Fortes e Pontos a Desenvolver.
- Tomada de Decisão Estratégica em sua Gestão.
FoodFight is an educational nonprofit whose mission is to revolutionize the way we think about food. Using schools as a platform, we arm students, teachers and parents with the knowledge they need to make healthier eating and buying decisions. Join the fight!
School Lunch ProgramProblems affecting student eating habits..docxkenjordan97598
School Lunch Program
Problems affecting student eating habits.
Solution
s to problem affecting students healthy eating.
Toby Markham
Kaplan University
National school lunch program
This is a program that has been put in place to help enhance student healthy eating habit.
The program ensure the right proportions of nutrients are put in the meals.
This program has faced some challenges like students failing to pay for the program.
Students from rich families opt to take food at home and skip school food.
National lunch program is a program introduced in schools to help prepare healthy foods for the learners. This program has been faced with challenges like student not wanting to participate in the program. Mostly student from rich families do not want to participate while children from low income family want to participate. These student are stigmatized since other students are buying their own food (Gordon, 2003).
2
Issues related to unhealthy eating
Issue of obesity has been on rise as a result of unhealthy eating habits in schools
Students from rich families tends to take junks or eat at home and skip school lunch.
Student from poor or low income families tend to pay for school foods unlike children from rich families.
National lunch program has faced stigmatization.
Unhealthy eating leads to obesity which ahs become a major issue today. Student have access to junk foods which are high in calories value and forego school lunch
3
Obesity problem
Obesity condition has been at rise for the last many years.
Availability of junk foods which are high in calories value has lead to increased students cases of obesity.
Problem associated with children school diet is obesity caused by consumption of unhealthy processed food such as canning, freezing and milling.
These food are very high on calories.
Availability of junk foods in schools ahs been the major cause of unhealthy eating leading to obesity condition increase
4
Other Problems
Students from rich family view healthy eating as denial of their favorite delicacies and are not willing to let go of these foods.
In many schools there is presence of venders machine and cafes which are always ready to provide junk foods.
Students who participate in healthy eating programs feel stigmatized since others are buying their own foods.
Attitude that healthy eating habit is seen as punishment by many student and are not ready to participate in the program. Sometime they eat at home and forego school meals.
5
How to enhance healthy eating
Ensure that vending machines and café are eradicated from the school vicinity.
Directors should ensure that the cooks use right proportion in making foods.
Prices of foods in school should be reduced so that all students can afford the food.
Program management of national school lunch program should ensure continuous improvement of foods offered in school.
To solve the problem of unhealthy eating in schools cafes and vending machin.
Solutions sought to reduce food waste at schoolsLOS ANGELES .docxwhitneyleman54422
Solution
s sought to reduce food waste at schools
LOS ANGELES — It’s lunchtime at Washington Preparatory High School in Los Angeles, but 16-year-old Parrish Jackson has barely touched her turkey burger and apricots.
She’s dumping them into the trash can.
The apricots are “sour,” the junior says. The meat is “nasty.” If it were up to her, she would just have taken the potato wedges — they’re close enough to fries — then headed to the student store to fuel up on hot Cheetos and juice.
And so it goes on hundreds of campuses in Los Angeles Unified, the nation’s second-largest school system, which serves 650,000 meals a day. Students throw out at least $100,000 worth of food a day — and probably far more, according to estimates by David Binkle, the district’s food services director. That amounts to $18 million a year — based on a conservative estimate of 10 percent food waste — which Binkle says would be far better spent on higher-quality items, such as strawberries or watermelons.
But under federal school meals rules finalized in 2012, Parrish and other students must take at least three items — including one fruit or vegetable — even if they don’t want them. Otherwise, the federal government won’t reimburse school districts for the meals.
“What can we do about this?” Binkle says. “We can stop forcing children to take food they don’t like and throw in the garbage.”
Many nutrition and health experts disagree, citing studies that show repeated exposure to fruits and vegetables eventually leads children to eat more of them. That, in turn, will help prevent obesity and related maladies, says William J. McCarthy, a UCLA professor of health policy and management.
The cost of wasted food “is a small investment for permanently enlarging our children’s receptivity to the foods most likely to prolong their lives and minimize their risk of the major chronic diseases that kill Americans,” McCarthy said in an email.
The differing views reflect the escalating national debate over how to improve child nutrition without the massive food waste and climbing costs in the $11.6 billion federal school lunch program, which feeds 31 million students daily. The rules, part of the 2010 Healthy, Hunger-Free Kids Act championed by first lady Michelle Obama, imposed a dizzying array of requirements on calories, portion sizes, even the color of fruits and vegetables to be served. The rules also increased the amount of fruits, vegetables and whole grains that must be offered, imposing higher costs on school districts.
For Binkle and many other school food managers, the most challenging change has been the requirement to offer both a fruit and vegetable — previously it was one or the other — and make students take at least one of them in order to receive federal reimbursement for the meal.
The extra produce costs school districts $5.4 million a day, with $3.8 million of that being tossed in the trash, according to national estimates based on a 2013 study of 15 Utah schools b.
1. FEATURE
SOUR WITH
THE SELECTION
DANIEL PEAKE
EDITOR-IN-CHIEF
8_SAUPULSE
THE DC SUGGESTION
In recent years, the Spring Arbor University (SAU) Dining
Commons (DC) has experienced a number of different modi-
fications and advancements. A renovated eating area, a var-
ied meal selection and an updated computer program for meal
swipes are just a few of the many changes the DC presently of-
fers; striving to provide an innovative dining experience for stu-
dents and faculty alike. Still, our DC is not perfect; a truth that
has become increasingly apparent recently after falling under
heavy criticism from a growing percentage of the student body.
A wave of discontent has surfaced amongst the SAU stu-
dent body. Many students with special dietary needs, espe-
cially gluten free diets, have sent outcries of injustice through-
out social media and in on-campus discussion. They argue
that their needs have been grossly unmet. In lieu of the hefty
price tag paid each semester for adequate food service, they
feel the need for a more empathetic selection is in order.
The DC staff, on the other hand, stand behind their meal
plan and selections; asserting that anyone, including those
with special diets, can dine in and get their money’s worth.
Could it be that one side is right and the other wrong? Or is
it just a lack of communication?
Beth Lyman, coordinator of the SAU Dining Commons,
along with the rest of her staff, strives to ensure that the ap-
propriate dietary needs of everyvisitor is met.
“Our goal is to accommodate all students with special
diets,” said Lyman. She went on to say that students who are
subject to dietary restrictions are even given a tour of the
DC in order for them tosee where certain foods are placed.
After the students complete the tour, their picture is taken and
placed in back offices so that chefs can know which students
have specific dietary needs.
Lyman, a dietician herself, is aware of the ever-growing
needs of students with special diets. To show this, she and
her staff have stocked the DC with nutritional food alternatives
including soymilk and lactose-free ice cream. Despite these
nutritional endeavors, in recent weeks, Lyman has received
a number of complaints from students with gluten intolerance.
“Our main concern is for those who suffer from diseases
like celiac, where gluten has worn down their intestines:
they arevery serious cases,” said Lyman. “Our eyes are on
those folks who are completely gluten-free.”
This doesn't necessarily mean that Lyman and her staff fail
to consider those who are not at extreme levels of a gluten
free diets.On the contrary, she is confident that all special diets
can indeed dine in the DC without trouble.
“Many students are getting along fine with their diet restric-
tions in the DC. Then, there are other students with similar di-
etary restrictions who can not,” said Lyman.
In addition to this, Lyman relayedone very clear mes-
sage: there will be no gluten-free pizza.
“We’re not going to do it because we don’t have a desig-
nated gluten-free oven. There’s a lot of wheat flying around
in the oven, and we would not be capable of making an ac-
tual gluten-free pizza for those who are on a pseudo
gluten-free diet,” said Lyman.
She did, however, suggest alternatives to a gluten-free pizza.
"Students can grab a gluten-free English muffin, or bread,
and thestaff can make a pizza-like sandwich. " Lyman is con-
fident thather staff and the dining commons as a whole are
functioning with efficiency and fairness.
“We bring in $30,000 of food a week, so we have got to
have something there that someone on a special diet can eat...
We can customize things.”
Lyman stresses that if you have complaints, frustrations or
concerns, don’t just air them via social media where she will
never see them. Instead, utilize the whiteboard in the DC, talk
to her or one of her staff members, or go to the SAU Dining
Commons website at www.dineoncampus.com/sau.