The award recognizes individuals who have advanced the dietetics profession, exhibited leadership, and shown devotion to serving others in dietetics and allied fields.

Under McConnell’s guidance, FCPS was named the School Nutrition Association’s 2010 District of the Year and earned Keys to Excellence exemplary status.   She has been instrumental in promoting student wellness through the 9-5-2-1-0 program; introducing more whole-grain and low-fat food options for students; and participating in the Virginia Farm to School program, increasing the number of locally-grown, seasonal fruits and vegetables available in Fairfax County schools. She not only directs food service operations for the school system, but is also responsible for providing meals to local day care centers, Meals on Wheels, and elder and adult congregate programs.

McConnell has also provided leadership to developing countries to help them establish nutrition-based school food programs. She serves as chair of an international task force that is responsible for developing curriculum to train community members in Benguela Province, Angola, to operate school food programs, and has co-chaired five Global Nutrition Forums, three of which were international.

McConnell has applied her leadership skills to volunteer organizations, serving as spokesperson for the School Nutrition Association and as president of both the association and its foundation, and has been involved with public policy and legislation. She served a three-year term on the ADA’s commission on dietetic registration and was a member of its house of delegates. McConnell was also instrumental in forming the Northern Virginia district of the Virginia Dietetic Association (VDA). She held numerous elected offices with that organization and has served as its president.

McConnell is a prior recipient of the ADA Excellence in Management Practice award, the USDA Best Practices award, the International Foodservice Manufacturers Association Silver Plate Food Service Operator of the Year award, Food Service Management magazine Best Concept award, and the VDA Virginia Distinguished Dietitian award.

Students will learn the skills they need to make bread from scratch, using math, science, reading, planning, and problem solving. They will receive materials provided by King Arthur Flour to bake two loaves of bread at home over the weekend. One loaf may be shared with their family, and the second loaf will be donated to a local food pantry. Recipients of the donated bread will be the Arlington Food Assistance Center, Mott Community Center, Food for Others, Reston Interfaith, and Share of McLean at McLean Baptist Church.

The King Arthur Flour’s Life Skills Baking Program will also be presented at Flint Hill Elementary, Louise Archer Elementary, and Marshall Road Elementary Schools during the week of October 17.

The Life Skills Baking Program offers students the opportunity to use skills, enjoy family time, and provide community service. It is provided at no cost by King Arthur Flour; this is the first time the program has been presented in Fairfax County. For additional information about the program, visit http://www.kingarthurflour.com/baking/life-skills-baking.html.