Making the Most of USDA Foods
Wednesday, January 27th
3:00 p.m. EST | 12:00 p.m. PST
When it comes to USDA Foods, diverting what you will use and using what you divert has never been more important. Join ACDA and School Nutrition Association (SNA) representatives to learn how to make the most of USDA Foods as you plan for next school year.
Shelly Robinson, Southwest Foodservice Excellence
Ann Leavens, SNS, Central Point School District #6 Oregon
Sandy Kemp, Albuquerque Public Schools
Ken Woodburn, Rich Chicks, LLC.
Karen Moore, Shamrock Foods Company
Diane Golzynski, PhD, RD Michigan Department of Education
WEBINAR PROFESSIONAL STANDARDS LEARNING OBJECTIVES:
Key Areas: 1000 Nutrition
Key Topic: 1100 Menu planning
Sub Topic: 1170 Plan for effective use of USDA Foods