State Agency Proposal Summaries
The Arkansas Division of Child Care and Early Childhood Education (DCCECE) in collaboration with the University of Arkansas for Medical Sciences (UAMS) will implement the Team Nutrition – We Inspire Smart Eating (TN WISE) project. TN WISE will provide face-to-face and online training for 750 Child and Adult Care Food Program sponsors and 375 early childcare educators in rural and high poverty areas of Arkansas. The trainings will utilize the Institute for Child Nutrition’s Family Child Care FUNdamentals and Team Nutrition child care resources and will cover nutrition education for children and caregivers, CACFP Final Meal Pattern requirements, and the use of behavior economics in the child care setting. Following the training, DCCECE will provide weekly technical assistance using a Facebook group for peers and mentors to discuss training topics. DCCECE will evaluate grant activities using the Nutrition and Physical Activity Self-Assessment for Child Care (Go NAP SACC), parent surveys to assess perceived changes in children’s eating habits at home, surveys on child care provider knowledge of the CACFP Final Meal Pattern requirements, and other evaluation tools. For more information, please contact Mitzi Smith at Mitzi.Smith2@DHS.Arkansas.Gov.
The Colorado Department of Public Health and Environment, Child and Adult Care Food Program (Colorado CACFP) will develop and implement Colorado CHOP: Cooking up Healthy Options with Plants, a geographically targeted farm to child care program designed to increase children’s consumption of fresh, seasonal, and local fruits and vegetables. Colorado CACFP will collaborate with local stakeholders to offer a three tiered intervention that incorporates culinary trainings, nutrition education using Team Nutrition’s Grow It, Try It, Like It! kit, and gardening activities. Colorado CACFP will assess the effectiveness of grant activity components by comparing the following interventions: 1) one-day group culinary training of 100 CACFP providers and 25 partners alone; 2) one-day group culinary training and garden-based nutrition education sub-grants in 25 day care center and homes; and 3) one-day group culinary training, garden-based nutrition education sub-grants, and culinary coaching in 16 child care centers and homes. Colorado CACFP will collect evaluation data using the Minnesota Department of Education’s Mealtime Assessment for Child Care Centers Scorecard, the Nutrition and Physical Activity Self- Assessment for Child Care (Go NAP SACC), the Oregon’s Harvest for Healthy Kids Food Preference Assessment, the Fruit and Vegetable Inventory Tool, and the Washington State University Master Gardener Program Evaluation Tool. For more information, please contact Tanya O’Connor at Tanya.Oconnor@state.co.us.
The Idaho State Department of Education, Child Nutrition Programs (CNP) will provide online and in-person technical assistance and training to Child and Adult Care Food Program sponsors on the CACFP Final Meal Pattern requirements, 2015-2020 Dietary Guidelines for Americans, culinary skills, behavioral economics, and Team Nutrition’s nutrition education materials. CNP will build a state-wide collaborative community partnership with SNAP-ED and the Idaho Department of Health and Welfare to provide resources to 504 CACFP centers and family daycare homes. Through the state collaborative, they will use social media to engage the community in understanding the importance of the CACFP Final Meal Pattern requirements and the 2015-2020 Dietary Guidelines for Americans. Idaho CNP will measure changes in child care providers’ knowledge, skills, and behaviors related to implementing CACFP Final Meal Pattern requirements using pre and post questionnaires, meal production records, onsite observations, the Minnesota Department of Education’s Mealtime Assessment for Child Care Centers Scorecard, daily food logs, and other instruments. For more information, please contact Chef Brenda Thompson-Wattles at firstname.lastname@example.org.
The Indiana Department of Education (IDE) will provide training for 90 school nutrition professionals on Smarter Lunchroom techniques, culinary skills, and other nutrition topics to increase student consumption of under-consumed vegetable subgroups. Ten elementary schools will be trained and provided resources to conduct a school event that incorporates the Power Panther spokes character (developed under a FY14 Team Nutrition Training Grant), university athletes, letters to parents, and a fruit and vegetable tasting activity. IDE will also provide nutrition education to middle/high school students by training 80 Family and Consumer Sciences (FACS) teachers on the 2015-2020 Dietary Guidelines for Americans, Team Nutrition resources, the USDA SuperTracker, and resources to help FACS teachers collaborate and communicate with school nutrition staff. The program also includes classroom Public Service Announcements (PSA’s) containing nutrition messages. IDE will measure students’ nutrition knowledge, food preferences, and eating behaviors using pre- and post-test questionnaires and will measure changes in children’s selection of targeted foods using school meal production records. IDE will also assess environmental and policy changes using the Cornell Center for Behavioral Economics in Child Nutrition Program’s Smarter Lunchroom Scorecard and the Centers for Disease Control and Prevention’s School Health Index. For more information, please contact Beth Foland at email@example.com.
Iowa Department of Education’s Healthy Schools, Healthy Students project, will provide training for school wellness committees and training for school nutrition professionals to help them plan and prepare healthy school meals, keep accurate production records, and to implement Smarter Lunchroom techniques. The project will be implemented in 20 target schools and will include technical assistance on local school wellness policy implementation and evaluation, nutrition education using Team Nutrition materials, a cafeteria coaching program that uses middle and high school students to encourage elementary students to try new foods, and the provision of sub-grants to fund school wellness activities. In addition to the staff from the 20 target schools, a total of 60 school nutrition professionals will be offered a 4-hour culinary workshop. Iowa will produce 15 webcasts (on food-safe taste testing, school wellness, Smart Snacks, food production records, menu planning, quality standards for customer service, herbs and seasonings, and Smarter Lunchrooms) that is expected to reach at least 130 School Food Service Authorities to use as part of their staff training. They will also host a state-wide school wellness conference reaching 50 schools. Using a quasi-experimental research design, including pre- and post-intervention data collections, information will be gathered from the 20 target schools. Quantitative data will be collected on meal participation rates, menu changes, student knowledge changes, using the Cornell Center for Behavioral Economics in Child Nutrition Program’s Smarter Lunchroom Scorecard scores, and the Centers for Disease Control and Prevention’s School Health Index. Qualitative data on successes and barriers will be collected from cafeteria coaches in focus groups and during in-depth interviews with school nutrition professionals, nutrition educators, 4th grade teachers, and school administrators. For more information, please contact Carrie Scheidel at firstname.lastname@example.org.
Kansas State Department of Education (KSDE) will offer in-person training, peer mentoring, self-guided online classes, webinars, and culinary classes to assist child care providers with the implementation of the Child and Adult Care Food Program Final Meal Pattern requirements. KSDE will also develop an At-Risk Afterschool Meals Toolkit with menus and menu planning tools to help increase meal quality. Using USDA’s Team Up for Success training model, KSDE will provide two workshops on the CACFP Meal Pattern requirements. One-on-one technical assistance will be offered to 20 sponsors to encourage best practices related to CACFP meal pattern implementation and to increase applications for Kansas’ Healthier Child and Adult Care Food Program Award. In addition, KSDE will provide nutrition education at child care centers and family day care homes using Team Nutrition’s Discover MyPlate materials and KSDE’s Power Panther Preschool program (revitalized under a FY 2015 Team Nutrition Training Grant). These nutrition education activities are expected to reach over 12,000 children. KSDE will also work to increase children’s acceptance of local fruits and vegetables offered as part of CACFP meals through the provision of training and sub-grants to child care sites. Training and sub-grants will focus on providing garden-based nutrition education using Team Nutrition’s communication channels in 390 locations. Evaluation of grant activities will utilize Nutrition and Physical Activity Self- Assessment for Child Care (Go NAP SACC) evaluation tools, the Let’s Move! Child Care Checklist, surveys to assess providers’ knowledge changes in the CACFP Final Meal Pattern requirements, data from Administrative Reviews, and information from the KN-CLAIM (Kansas Online Claiming System) such as number of meals and snacks served. For more information, please contact Tessa Adcock at email@example.com.
Maryland State Department of Education (MSDE) will develop and implement local training and technical assistance for school nutrition professionals from 16 schools on school food service operations, culinary skills, and Smarter Lunchrooms strategies. MSDE will develop a nutrition education toolkit for secondary schools and train Health/PE teachers from 16 schools to use them. Students and parents will participant in school meal surveys and food taste testing activities to identify ways to improve school meal offerings. A Parent and Family Wellness Toolkit will be developed and disseminated to support local wellness policy implementation at the school level. MSDE will evaluate grant activities by measuring changes in school meal participation rates, students’ selection of dark green and red/orange vegetables and beans/peas at school lunch, and implementation of local school wellness policies through the Maryland Wellness Policies and Practices Project survey and the Centers for Disease Control and Prevention’s School Health Index. For more information, please contact Megan Lopes at firstname.lastname@example.org.
Michigan Department of Education (MDE) will partner with Child and Adult Care Food Program organizations to develop and sustain the “Healthier Child Care Environment” process, which is a state-wide technical assistance and coaching system for child care providers that utilizes Team Nutrition materials and other resources. This process includes use of a customized version of the Nutrition and Physical Activity Self- Assessment for Child Care (Go NAP SACC) program, creating action plans, providing nutrition education to children and parents/caregivers utilizing the Team Nutrition communication channels, and aligning menus to meet CACFP Final Meal Pattern requirements. Thirty Michigan State University Extension nutrition educators will be trained to facilitate the “Healthier Childcare Environment” process in 90 CACFP family day care and group homes. To build community support, MDE will establish a CACFP Team Nutrition Partner Committee to promote best practices and resources. MDE will develop and provide four regional trainings for CACFP sponsors representing 12,000 centers and homes as an additional means of communicating the Final Meal Pattern requirements, implementation strategies, and best practices. MDE will evaluate their grant activities using the customized GO NAP SACC self-assessments, menu analysis, and behavior and knowledge assessment questionnaires. For more information, please contact Nick Drzal at DrzalN@michigan.gov.
Missouri Team Nutrition will implement a Culinary Skills Institute program to enhance the food preparation skills and knowledge of school nutrition professionals. The 2½-day culinary training will be offered five times a year in multiple locations across the state. Missouri will also conduct salad bar educational events in 135 elementary and secondary schools using Rainbow Days by the Lunchbox™ activities and Missouri’s FreshLIFE: Enjoy a Salad Today! campaign (developed under a FY 2015 Team Nutrition Training Grant). This effort will include a FreshLIFE Student Video Contest where secondary school students will develop educational videos about nutritious salad bar choices and food safety practices. Missouri Team Nutrition will implement their Healthy Schools, Healthy Kids, Healthy Future campaign (developed under FY 2012 & 2014 Team Nutrition Training Grants) as a means of providing training and technical support on local school wellness policies and Smarter Lunchroom techniques to 20 schools. Missouri will evaluate their grant activities using student pre- and post-tests, the Cornell Center for Behavioral Economics in Child Nutrition Program’s Smarter Lunchroom Scorecard, the Centers for Disease Control and Prevention’s School Health Index, salad bar sales data and production records, and school meal participation rates. For more information, please contact Alma Hopkins email@example.com.
Montana Office of Public Instruction will provide training and sub-grants to schools to implement the Montana Harvest of the Month program (developed under FY 2014 & 2015 Team Nutrition Training Grants) and the creating Smarter Lunchrooms program. Utilizing the Montana Harvest of the Month Program Resource Kit, 300 schools will promote student consumption of Montana-grown agricultural products (including summer and winter squash, apples, kale, carrots, beets, lentils, and leafy greens). These local foods will be incorporated into school meal offerings, utilized as part of classroom nutrition education activities, student recipe development, taste-testing events, and featured in nutrition education materials provided to parents. Montana will also provide training to 30 schools and sub-grants to 15 schools to implement Smarter Lunchroom techniques. They will measure changes in students’ selection of fruits and vegetables at meals in schools that receive the sub-grants. Montana will also evaluate their training and other grant activities using interviews, pre and post surveys (including the Evaluation of the Fresh Fruit and Vegetable Program Student Survey), menu analysis, meal participation rates, and the Cornell Center for Behavioral Economics in Child Nutrition Program’s Smarter Lunchroom Scorecard. For more information, please contact Katie Bark at firstname.lastname@example.org.
The Nebraska Department of Education/Team Nutrition (NDE-TN) will provide online trainings for child care professionals on the 2015-2020 Dietary Guidelines for Americans and Child and Adult Care Food Program Final Meal Pattern requirements to improve the nutritional value and quality of meals served. NDE-TN will award 60 sub-grants to CACFP child care centers to support implementation of the Nutrition and Physical Activity Self- Assessment for Child Care (Go NAP SACC) program. Community partners will be engaged as Go NAP SACC trainers, who will provide centers with individualized coaching and assist with the provision of nutrition education using the Team Nutrition’s communication channels. NDE-TN will also provide the Ecological Approach to Family Style Dining (EAT-FSD) 7-week online training modules to at least 100 CACFP providers. This will be supported through a social media campaign on Facebook to communicate the EAT-FSD messages to low-income parents/caregivers of toddlers. NDE-TN will evaluate grant activities by administering the Minnesota Department of Education’s Mealtime Assessment for Child Care Centers Scorecard, the Nutrition and Physical Activity Self- Assessment for Child Care (Go NAP SACC) evaluation tools, and the Child Feeding Questionnaire with the SHAPES Questionnaire to assess feeding behaviors and barriers to family style meal service. For additional information, please contact Zainab Rida at Zainab.email@example.com.
Nevada Department of Agriculture (NDA) will provide state-wide Smarter Lunchroom training and technical assistance to school nutrition professionals to increase selection of targeted foods by children. NDA will also provide training on recipe standardization and how to conduct taste test events in at least 10 schools. In collaboration with the University of Nevada Cooperative Extension in Las Vegas, NDA will provide nutrition education to 12 elementary schools participating in the Fresh Fruit and Vegetable Program to encourage children to consume the fruits and vegetables offered through the program. In addition, NDA will provide three regional half-day trainings for school wellness coordinators, two conferences for wellness policy stakeholders to showcase best practices, and implement a social media campaign to increase awareness of school wellness policy development, implementation, and reporting. NDA will also assist at least 10 schools in completing their HealthierUS School Challenge: Smarter Lunchroom (HUSSC:SL) applications. NDE will track the extent to which the project has met its goals using training pre and post intervention evaluation surveys, the Cornell Center for Behavioral Economics in Child Nutrition Program’s Smarter Lunchroom Scorecard, the Centers for Disease Control and Prevention’s School Health Index, school wellness policy reviews, school meal production records, and participation data. For more information, please contact Brittany Mally at firstname.lastname@example.org.
South Dakota Department of Education will partner with South Dakota State University Extension and other organizations to build state-wide support for healthier school environments. Activities will include having a Healthy School Advisor provide technical assistance to schools in order to: increase participation in the School Breakfast Program, especially in schools with a high percentage of American Indian youth; increase food preparation and culinary skills through a new Power Chef Challenge program; increase the number of schools receiving HealthierUS School Challenge: Smarter Lunchrooms (HUSSC:SL) awards in 5 school districts; increase local food procurement through garden-based nutrition education activities and Farm to School initiatives; support Farm to School and gardening through a mentorship program using a peer mentoring model; and to align and leverage resources and partnerships. They will also train 600 students in the Power Chef Challenge program. South Dakota will measure changes in students’ nutrition knowledge, attitudes, and behaviors using pre- and post-surveys, changes in the cafeteria environment using the Cornell Center for Behavioral Economics in Child Nutrition Program’s Smarter Lunchroom Scorecard, and other changes in student consumption and meal satisfaction using plate waste studies, production records, and school meal participation rates. For more information, please contact Suzanne Stluka at Suzanne.email@example.com.
The Wisconsin Department of Public Instruction (WI DPI) will provide training and technical assistance to 900 school nutrition professionals on behavioral economics, culinary techniques, and communication strategies to increase participation in school meal programs. WI DPI will also provide nutrition education to 3,500 students through school garden and taste-testing sub-grants, use of Team Nutrition’s Serving Up My Plate and Dig in! lessons in 5th and 6th grades, and by hosting a student cooking competition for middle schools. WI DPI will provide resources and training to 700 school staff members on local school wellness policies using their Healthier Schools Workshop Model and by updating their Wisconsin Wellness: Putting Policy into Practice toolkit. WI DPI will evaluate their grant activities by measuring changes in school meal participation rates, pre and post tests to measure changes in nutrition knowledge, cafeteria changes using the Cornell Center for Behavioral Economics in Child Nutrition Program’s Smarter Lunchroom Scorecard, wellness policy changes using the Centers for Disease Control and Prevention’s School Health Index, and changes in students’ selection of targeted foods using school meal production records. For more information, please contact Kelly Williams at Kelly.firstname.lastname@example.org.