Tennessee Department of Education’s Post

🍏 Explore "The Unwanted Story Behind Food Additives" Online Course 🍔 🔍 Delve deeper into the mysteries surrounding food additives with our 3-part advanced series! 🕵️♂️ https://lnkd.in/gp3G2ftd 📚 Course Highlights: In-depth Investigation: Uncover reasons behind debates on additives and potential health risks. Valuable Resources: Classroom activities for food product development and a plethora of online resources. Exclusive Bonus: Dive into the 7-part mini-series "What’s happened to our foods? Be Additive Smart." 🎯 Who is it for? Teachers keen on deepening their understanding of food additives. 🔬 Course Modules: 1️⃣ Introduction to food additives, nutritional roles, debates, and harmful effects. 2️⃣ Health impacts: Allergies, potential links to cancer. 3️⃣ Influences on child health: Hyperactivity and ADHD. 🕒 Delivery & Duration: 24/7 online access for your convenience. Course duration: 1 hour. 🏆 Certification: Receive a certificate contributing 1 hour of Elective PD (6.2.2) from the Australian Professional Standards for Teachers. 📚 Teaching Standards Alignment: Proficient Level (6.2.2) - Engage in continuous learning tailored to professional needs. 🌱 Equip yourself with invaluable knowledge! Be a champion for healthier food choices in your classroom. Enroll today and unravel the story behind food additives! 🧠🍎 🔗 #FoodAdditives #EducationMatters #TeacherTraining #HealthyClassrooms #OnlineLearning #BeAdditiveSmart #ProfessionalDevelopment #TeachingResources

I attended a wonderful DEI training today Boston Medical Center (BMC) led by Gabby Palmer 🙏🏻 Asking questions and learning about our patients was a key tenet we spoke about, in addition to awareness of our own biases. It really got me thinking about how I can do a better job learning about my patients in a Teaching Kitchen setting. I often choose a recipe for my classes with minimal knowledge of who is coming and what they are interested in learning. I do a needs assessment as possible, but it is limited by what someone else tells me about the patients I will be seeing, not what the patient themself tells me. I have several new ideas: 1) Have a consistent ice breaker that allows walls to come down and people to share their common humanity. I will institute the “share your food story” ice breaker per Jenny Breen . I will create a handout about what elements one might include in a food story as a starting point, and allow folks to work in pairs sharing their food story and listening. 2) Create a handout that encourages people to think and write down how they can make use of the nutrition and culinary principles they learn with their own foods, in the context of their own lives. If I teach a diabetes clsss and show how to make a yogurt sundae, and talking about pairing protein, carb and fiber, I can ask people to think about snacks they might enjoy or already have with protein, carb, fiber. This will allow us to learn from one another, and share food traditions. I am committed to the Teaching Kitchen being a two way street as far as learning goes. If you provide group patient education or work in a Teaching Kitchen, what strategies do you use to address cultural humility and get to know your patients? #culturalhumility #dei #teachingkitchens

I encourage anyone with an interest in implementing training standards that align with systems thinking to join the announcement from APHL and learn about the recent developments and plan to move forward. #IFSS #Foodsafety #Systemsthinking #FDA #APHL #AIBI #AOAC #IAFP #AFDO #IFT #IFPTI #GFSI #CALFP #FoodSafetySummit #RegulatoryStandards #RegulatoryScience

The one thing we hear the most from schools is their eagerness to improve the quality and availability of fresh food in their school(s). Coupled with that, school food service directors often want to take on a larger role within the school and combine nutrition and education. Here are some steps you can take to see if adopting hydroponics into your school lunch program is right for you and your team. https://hubs.li/Q02xYSX_0

Excited to share that I've completed the Dairy and Dairy Products Processing certification program through NPTEL! This comprehensive course equipped me with in-depth knowledge of various aspects of dairy processing, from raw milk handling to final product packaging.

Highly recommend this course. A great mix of theory and practice. Really helpful for those of us who learn by doing.

I look forward to a daily walk or bike ride for exercise and fresh air, but I always find myself thinking about the day’s events and discussions (while also meal planning and wondering if I need groceries). This past week, meal planning has been sparse since my mind was filled with replaying all that I learned during technical sessions at the recent Reciprocal Meat Conference (RMC), plus trying to recall the new names and faces I met amongst a record 1050 attendees. The best part was re-connecting with friends from grad school days like in this picture which was floating on the archives table. (Who do you know in this graduate research competition picture from the 50th RMC?) As the Scientific Resource Communication Officer for American Meat Science Association (AMSA), I'm responsible for conveying technical and scientific content (obviously). The wealth of content from this year’s RMC could fill our AMSA Linked In feed for the year. We had 243 abstracts submitted, plus 3 keynote speakers, 6 concurrent sessions, over 40 reciprocation sessions and 4 workshops! I have now publicly proclaimed content is abundant and must now hold myself accountable to routinely sharing what we heard about nutrition of meat, food safety, meat quality, sustainability, artificial intelligence, professional development, education, and developing students and so much more. If you haven't already, go to Linked In and follow American Meat Science Association (AMSA). Now, I better go mine the content for a post on that page. Spoiler alert: One of the first I will be sharing is from a Tech Talk, a format where members of our AMSA Supplier Coalition have 7 minutes to present. This particular sanitation company (think about keeping meat processing facilities clean) chose to share how they are building a positive culture within their sanitation cleaning crews, rather than talking about products. It was refreshing and impactful for sure. #MeatScience #AMSA #ScienceCommunications

Excited to share that I've successfully completed NPTEL course in Dairy and Food Process and Product Technology.This comprehensive program equipped me with in-depth knowledge of dairy and food processing techniques, quality control, and product technology. I am excited to apply this knowledge to contribute to the ever-evolving field of food science and technology.#NPTEL #FoodTechnology #DairyProcessing

Nutrition education is an important part of robust health education program which empowers children science-backed rationale for healthy food and beverage choices. This is something that should be part of educational system today. Our goal is to leverage technology to make food and health education easy for educators to integrate in schools K-12. Connect with us to learn more... #science #scienceoffood #nutritioneducation #foodeducation

Program Allocates $8 Million to Support Ontario Dairy Processors - https://lnkd.in/ghBGBSkH Grants up to $200,000 Available Spring 2024! The Dairy Processing Modernization Initiative advertises 50% grant funding up to $200,000 for Ontario dairy processors to adopt new equipment that enhances efficiency and improves food safety. Eligible expenditures include: Equipment acquisition and installation Staff training on new equipment Engineering and professional services required to implement new processing technology or secure food safety certification Minor building modifications or structural upgrades for the integration of ...