1998 Team Nutrition Training Grants
The Arkansas Team Nutrition Training Project is designed to strengthen the State's existing infrastructure in staff development, technology support and coalition linkages. There are two objectives:
- Develop an effective and efficient alternative in providing school meals consistent with Dietary Guidelines for Americans recommendations; and
- increase opportunities for local districts to create school environments which encourage lifetime habits for healthy eating.
This will be accomplished by: developing the three Steps to Healthy Meals, a turn-key management system for Traditional Menu Planning Options for inclusion in Arkansas staff development infrastructure; training state agency staff in the distance learning education media for expansion of current training options to increase training alternatives and reduce travel at local and state level; managing school district subgrants to increase training infrastructures for district child nutrition personnel and other school staff to create a healthy school meals environment; developing a training tool, Practical Guide for creating A Healthy School Meals Environment, for incorporation in all existing coalition linkages.
Colorado's Team Nutrition Training Grant is designed to provide school districts with tools and training necessary to implement the nutrition education standards of practice in the ASFSA Keys to Excellence within the context of a comprehensive school health program. The objectives are to:
- Develop a framework linking the Dietary Guidelines for Americans and comprehensive school health components with age appropriate nutrition concepts, behavioral strategies and promotions/awareness activities for pre-K through 12th grade which are aligned with the national comprehensive school health standards
- Develop a resource guide of curriculums identifying lessons and activities that correspond to the concepts and strategies in the Dietary Guidelines framework;
- Train a cadre of instructors to educate school and district personnel in incorporating cognitive concepts and behavioral strategies of the Dietary Guidelines as an integral part of the pre-K through 12th grade comprehensive school health program; and
- Train school district personnel, including food services, in at least one-third of the 176 school districts in Colorado on the Dietary Guidelines framework and resource guide.
The overall goal of Connecticut's Team Nutrition Training Grant is to increase the availability of healthy school meals and nutrition education, with emphasis on the link between the classroom and cafeteria. This grant targets students, teachers, parents and school food service personnel through four key components:
- Competitive local training grants to school districts for delivery of training programs at the district and school levels;
- Train-the-trainer culinary program for school food service personnel, using the National Food Service Management Institute's Culinary Training for Healthy School Meals;
- Development of an interactive Nutrition Education and Training Web Site that is accessible to students, teachers, school food service personnel and parents; and
- Development of a Nutrition Resource Guide for students in grades 6-12, their parents, teachers and school food service personnel.
Idaho, Alaska, Nevada, Washington
This Team Nutrition Training Grant is designed to expand Healthy School Meals training beyond school food service in helping children develop eating habits in line with the Dietary Guidelines. Over the last 5 years, intensive training programs have been conducted in Alaska, Idaho, Nevada and Washington to get school food service programs in line with the School Meals Initiative. Most schools in these states now offer healthy, low-fat meals that meet the nutrient standards. Expanding these efforts to encourage students to actually make healthful choices needs to begin. In an effort to meet this need, this grant will focus on: making nutrition educational opportunities available to PTA/PTO groups and disseminating take home activities for students to share with parents; developing a Kids Web Site for nutrition education and kid-tested recipes; making mini-grants available for schools to develop model programs and nutrition policies that support healthy school environments; collaborating with Cooperative Extension to implement Community Action Kit activities and to work with "latch key" and 21st Century after school programs; developing a nutrition education newsletter for educators; making school meals in-services available to school administrators; providing teacher training opportunities; and providing fiscal management training to school food authorities.
The 1998 Team Nutrition Training Grant will establish a Team Nutrition Summer Institute (TNSI) to provide training for school district teams on integrating Team Nutrition with the comprehensive school health program. The TNSI will be created and administered through the Southeastern Louisiana University Excellence in Health and Education Project which already has a cooperative endeavor with the Louisiana Department of Education for HIV, drug, and alcohol education. The Southeastern Louisiana University will:
- Serve as a vehicle for dissemination of information and delivery of in-service training to school districts relative to the comprehensive school health program;
- Provide leadership among colleges and universities in the state to establish new, interdisciplinary models of training for teachers, administrators, and school food service authorities and managers; and
- Provide a focal point for coalition activity development around the comprehensive school health program.
The Southeastern Louisiana University will create and conduct a TNSI for 30 teams in order to develop strategic plans for implementing Team Nutrition locally. Teams will be selected to attend the 1999 Summer Institute and receive mini-grants on a competitive basis.
The Michigan Department of Education, Food and Nutrition Program in collaboration with Michigan State University Extension and the Michigan Team Nutrition Steering Committee has planned and implemented numerous types of training to support the application of the USDA nutrition requirements and the Dietary Guidelines for Americans. This training has been both formal (Healthy Cuisine for Kids) and informal (TEAMTALK newsletter, mini-grants, video tape production and distribution, and development of a Team Nutrition website). This Team Nutrition Training Grant will continue to support these initiatives and bring them to a level where they can be sustained within an integrated, effective Team Nutrition Program that has potential to reach all food service personnel, teachers, comprehensive school health coordinators, county Extension staff, and other community partners within school districts. The focus of the grant will be to strengthen, expand, and sustain current training and technical assistance and to establish a reporting system to document and evaluate the effectiveness of training and support.
The Team Nutrition Training Grant for Healthy School Meals from the Minnesota Department of Children, Families, and Learning will build on the success of previous Team Nutrition Training Grants. The first grant focused on providing school food service personnel in Minnesota with informational workshops on the School Meals Initiative for Healthy Children. Subsequent Team Nutrition Training Grants have combined training opportunities with interactive displays, exposure to Team Nutrition resources, and local mini-grants. The grant activities have allowed school districts to begin the process of making school meal changes, finding the resources available, and coordinating with teachers and community members. This Grant will focus on providing school staff with the skills to manage the changes. In addition, this grant proposes to evaluate the effectiveness of past training and products. This Team Nutrition Training Grant will continue to provide local mini-grants to school districts, provide a comprehensive training program on menu planning, enhance technology development and conduct an evaluation of a representative sampling to determine the changes that have been made to implement the nutrition standards and coordinate with classroom instruction.
The Healthy School 2000 proposal contains two components-a school food service managers training component and an elementary school educator training component. The food service managers training component establishes a network of sites that provide comprehensive school foodservice managers training courses. The purpose of the school food service managers training is to enhance the managers' knowledge and skills to provide healthy, appealing meals that meet USDA requirements and to operate efficient and effective food service operations. The program will convene a training advisory group to provide consultation for the curriculum development and to ensure that the program addresses local education needs.
Using the National Food Service Management Institute competencies, knowledge and skills for foodservice managers, input from the advisory group and resources provided by the Nutrition Education and Training Program, a curriculum will be developed and two, ten week courses, will be offered at each site. The Elementary School Educator Training will increase the number of teachers who incorporate behaviorally-based nutrition education curriculums that are aligned with the Show-Me Standards into their lessons and increase the percent of K-4th grade students who consume nutritionally adequate diets.
The project provides participating teachers free nutrition education curriculum materials that have been aligned with state education standards, reimbursement for allowable nutrition education support materials and free professional development provided through University Extension Nutrition Specialists' Workshops. Teachers enrolled in the project agree to devote a minimum of 25 hours per school year to learning, planning and teaching nutrition, maintain a nutrition activity log and administer a food frequency questionnaire to their class. The data collected from the questionnaire would become part of the expanded Pediatric Nutrition Surveillance System.
The Team Nutrition Training Grant will enhance Montana's training networks for improving school food service managers skills in meeting the goals of the School Meals Initiative and in operating fiscally responsible, high quality food service programs. It will aid the state in meeting the challenge of providing more readily accessible opportunities for training middle school and high school teachers in nutrition education through the development of an online nutrition education course from a state university. The online course curriculum, which is centered around the new Team Nutrition middle school curriculum, will include linkage of the school cafeteria to the classroom in nutrition education efforts and will provide feedback on the acceptance and usefulness of Team Nutrition resources.
The Grant will also support the implementation of district-wide comprehensive school health programs in Montana by providing funding for five Local Team Nutrition Training Grants. The local Team Nutrition Programs developed will be used as "model programs" that can be used by schools when setting up comprehensive school health programs. In addition, this grant includes a community component that addresses the need to educate parents on nutrition education by offering local parent workshops through a train-the trainer approach. Local Team Nutrition Schools will continue to be supported through training on "teaming up" strategies for the improvement of children's nutrition.
This project is a collaborative effort between the Nutrition Education and Training (NET) Program at the Department of Health and Human Services and Child Nutrition Services at the Department of Public Instruction. The Leadership Development Program will adapt the current Child Nutrition Directors' Educational Leadership Academy to meet the needs of North Carolina's 1,970 Child Nutrition Program Facility Managers. This model will incorporate state-of-the-art leadership theories to directly impact managers' readiness to deliver Culinary Techniques to their cafeteria assistants. The leadership concepts addressed will provide participants with a better understanding of: self mastery; school and cafeteria cultures; external environments; and reflective practice techniques. Such an approach will provide managers with the confidence and competency to implement staff training.
The overall goal is to institutionalize and provide on-going Culinary Techniques training in all cafeterias. Culinary Techniques provides child nutrition staff with the skills needed to prepare and serve great-tasting and visually-appealing meals that are consistent with the Dietary Guidelines for Americans. The project will help to establish a network of competent, capable managers able to achieve this goal. A further outgrowth of the project will be the development of a professional support network for managers.
The training project designed by the North Dakota Department of Public Instruction will utilize several approaches which will allow the agency to continue and enhance the sustainable training infrastructures which were initiated with funding received under the Team Nutrition Training Grants in 1995 and 1997. This project, as designed, will use and build upon efforts associated with the Schools Meals Initiative for Healthy Children. A great deal of knowledge and experience has been gained through the development of the projects funded by past Team Nutrition Training Grants. This knowledge and experience will serve the agency well in developing appropriate approaches to training in the future. The training activities under this grant are to: (1) expand the role of selected cadre trainers; (2) continue focused technical assistance/training meetings for school nutrition personnel; (3) produce a Best Practices video; and (4) create updated nutrition messages for students, parents, and the community.
The Ohio Department of Education, Division of Child Nutrition Services will provide training for food service personnel involved in Child Nutrition Programs. This training will be provided to the over 1,100 school food authorities in Ohio. The Neighborhood Network (modeled after Oregon's "Net Pro" training system that was funded through a Team Nutrition Training Grant) will focus on food service personnel who are not being reached with the present training opportunities provided by the Division. Ohio will be divided into five training regions with two trainers per region. The specific objective of this project is to make training and technical assistance available year round to local schools. The "Training Guidelines for Healthy School Meals for Food Service Professionals" will serve as the guide to the topic areas and content for training local personnel. Team Nutrition resources developed by USDA will be the primary training materials. Training topics based on these materials will be determined by a Needs Assessment Survey currently being administered by Child Nutrition Services to Ohio school food authorities.
This Team Nutrition Training Grant will establish a sustainable, efficient, and effective training system that will increase statewide level of compliance with the School Meals Initiative for Healthy School Children. This will be accomplished by:
- Compiling a core training resource package to address essential skills needed by school food service personnel for providing healthy, appealing meals to students;
- Developing skills of local food service directors and managers in providing training for personnel; and
- Improving skills of state-level child nutrition staff in using nutrient analysis as a tool to customize technical assistance to meet local school food service needs in offering students healthy meals.
Further, the Grant will increase the number of Oklahoma schools in which Team Nutrition classroom materials are used and cafeteria linked activities are implemented. This will be accomplished by:
- Purchasing Team Nutrition Scholastic In-School Curriculum and supporting resources;
- Developing and conducting nutrition education training presentations for classroom teachers; and
- Conducting training and distributing resources to teachers through avenues established by the Oklahoma State Department of Education.
In response to a needs assessment of food service directors, this project will document the implementation of the School Meals Initiative in two Model Schools. A teleconference, educational video and Best Practices manual will be produced and targeted to all sponsors of the National School Lunch Program in the Commonwealth of Pennsylvania. The first objective is to develop and video document a demonstration program illustrating two Model Schools going through the process of implementing the School Meals Initiative. The second objective is to disseminate the demonstration program through a one day satellite Teleconference downlinked for viewing by approximately 900 School Food Service Directors and additional staff. The third objective is to produce an edited version of the Satellite Teleconference for additional training through statewide and national distribution. The last objective is to develop a Best Practices manual based on the experience gained by the two Model Schools.
Rhode Island's Team Nutrition Training Grant will expand on the current Team Nutrition Programs by building the TNT Institute into a statewide Team Nutrition media link and central resource linking all Child Nutrition Programs and activities. The grant expands the cafeteria-classroom link through the introduction of the agricultural community partnership to the Team Nutrition "mix" through on-site farm and classroom visits, as well as the development of model School Community Garden Programs. Further, it will expand parent and community involvement and support in Team Nutrition. Also, it will facilitate the development and delivery of customized training programs that meet the individualized needs of school food authorities through a competitive sub-grant process.
This project will establish a statewide school food service Internet training and competency testing program for all levels of school food service employees. It is designed to coordinate with other aspects of electronic reporting being developed by the state agency as well as training and testing that are being overseen by the Tennessee Hospitality Education (T.H.E.) Center at Tennessee State University. T.H.E. Center will design and initiate an Internet Web Page, named T.H.E. home page, that will provide a menu "button" for all components of T.H.E. School Food service Excellence Program. The menu of choices will include training, testing, data, and resource links. The purpose of the Internet-based Food Service Training Modules will be to ensure school foodservice training quality, effectiveness, applicability, and immediacy. T.H.E. Center will develop between seven and thirteen training modules to be delivered to users via the Internet. To prepare directors and supervisors in use of the Internet-based School Foodservice Training, a series of three different workshops is planned for each of five targeted regions in Tennessee. The workshops will include: introduction to Internet-Based Training; preparing a District for Internet-based School Foodservice Training; and evaluation of Internet-based School Foodservice Training. The purpose of such testing is to ensure that the person trained has achieved a specified level of competency. T.H.E. Center will develop a series of tests for each of the training modules. Tests will be made available on T.H.E. home page website and participants will receive immediate feedback on the results of tests taken.
This project is designed to solicit, evaluate, award, and monitor Local Team Nutrition Training Grants emphasizing the use of the school cafeteria as a learning laboratory to assist school food authorities in implementing the School Meals Initiative and Team Nutrition at Wyoming schools. Also, this project will provide local food service professionals with training and technical assistance to improve program management skills under Nutrient Standard Menu Planning and Food Based Menu Planning (e.g., increased efficiency, expanded application, and improved culinary skills). Further, it will develop and distribute home page information and a Team Nutrition newsletter to Wyoming schools, district food service directors, Extension Educators, teachers, and communities and will document project impacts, monitoring, and evaluations.