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Team Up for School Nutrition Success:Participants’ TrainingALESHIA HALL-CAMPBELL, PHD

LEWANDA MORSE, PHD

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Webinar AgendaPurpose of and expected outcomes for Team Up

Skilled Helper model

SMART goals and action plans

NFSMI logistics and Frequently Asked Questions

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Team Up for School Nutrition SuccessWorkshop Concept-Unique learning experience-Tailored technical assistance-Peer-to-peer mentoring-Panel discussions

Allied organizations – resources at no cost

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Three Topic Areas for Team UpBased on self-assessment data:-Increasing participation-Menu planning-Food Safety

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Layout & Design of Team Up•Panel discussions•Includes one lead mentor and 3 – 4 presenters

•Break-out Sessions•Peer-to-peer mentoring/helping

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7:30 am – 8:00 a m Registration

8:00 am – 8:15 a m Welcome / Overview of Workshop Synopsis of Forms

8:15 am – 8:30 a m Ice Breaker by Group Assignments

8:30 am – 9:30 a m Review Egan Helper Model, Action Plans, and SMART Goals

9:30 am – 9:45 a m Morning Break

9:45 am – 10:45 am Best Practices Panel–

10:45 am – 11:00 am Q & A–

11:00 am – 12:30 pm Lunch

12:30 pm – 2:00pm Breakout Session

2:00 pm – 3:00 pm Best Practices Panel–

3:00 pm – 3:15 pm Q & A–

3:15 pm – 3:30 pm Afternoon Break

3:30pm – 4:45 p m Breakout Session

4:45 pm – 5:00 pm Wrap Up / Setting the Stage for Day 2

Agenda Tuesday, June 16, 2015

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8:00 am – 8:30 a m Registration and Networking

8:30 am – 8:45 a m Overview of the Day

8:45 am – 9:45 a m Best Practices Panel

9:45 am – 10:00 a m Q & A

10:00 am – 10:15 a m Morning Break

10:15 am – 11:30 am Breakout Session

11:30 am – 1:00 pm Lunch

1:00 pm – 2:00 pm Allied Organization Resource Panel

2:00 pm – 2:30pm Resource Tables (Networking)

2:30 pm – 2:45 pm Afternoon Break

2:45 pm – 3:15 pm Networking by TopicsAllied Organizations, State Agencies and Regional Office Breakout Session

3:15 pm – 4:15 pm State Planning

4:15 pm – 5:00 pm Wrap Up / Conclusion/Evaluations

Agenda Wednesday, June 17, 2015

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Skilled Helper ModelI.

Curr

ent P

ictu

re “What is going on in my school nutrition program?” II.

Pre

ferr

ed P

ictu

re “What do I need or want to happen?

III. T

he W

ay F

orw

ard “How do I

get what I need or want?”

IV. A

ction “How do I

make it all happen?”

Guiding individuals to find their own truth and their own solutions.

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Skilled Helper Model:Stage I – The Current Picture

• What is your story?• Helps reveal and discuss their problems

Task 1A The Story

• What is really happening?• Helps identify new perspectives

Task 1BThe Real Story

• What are the key issues to address?• Helps develop a thought – preferred outcomes

Task 1CThe Right Story

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Skilled Helper Model:Stage II – The Preferred Picture

• What do I want?• Brainstorming possible goals

Task 2A Possibilities

• What do I really want?• Setting SMART goals

Task 2BGoals & Outcomes

• What am I willing to pay?• WE WILL NOT ADDRESS THIS STEP.

Task 2CCommitment

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Skilled Helper Model:Stage III – The Way Forward

• What are the possible ways to achieve the goals?• Brainstorm possible strategies.

Task 3A Possible Strategies

• What strategy(ies) are best for me?• Drill down to find the strategies that are a best-fit.

Task 3BBest-Fit Strategies

• How will the strategies be organized?• WE WILL NOT ADDRESS THIS STEP.

Task 3CPlan

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SMART Goals

S • Specific – State exactly what you want to accomplish.

M • Measurable – How will you evaluate if the goal has been met?

A • Achievable – Is it something you can actually accomplish?

R • Relevant – How does it align to your objectives? resources?

T • Time-bound – What timeframe would create a sense of urgency?

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S – SpecificState exactly what you want to accomplish.

•Goals should be simplistically written and clearly define what you are going to do..

•Try to answer the five “W’s”:• Who – Who is involved?• What – What do I want to accomplish?• Where – Where will this happen? • When – When will this happen?• Why – Why am I setting this goal?

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M – MeasurableHow will you evaluate if the goal has been met?•Goals can be quantified to a determined amount of a specified unit. It is the indicator of progress.

•Try to answer questions such as:• How much?• How many?• How will I know it’s accomplished?• What is the goal line?

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A – AchievableIs it something you can actually accomplish?

•Goals state what results can be realistically be achieved, given available resources – but may stretch the team.

•Ask yourself these questions:• Are you prepared to make the commitment

necessary to reach your target?• Are you willing to make major changes in your

routine and work environment?• Is there a more achievable goal you would be

willing to work for?

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R – RelevantHow does it align to your objectives? •Goals must be ones that you are willing and able to work on and must be based on forecasted needs.

•Try to answer questions such as:• Do I have the resources?• Does it make sense for my program?• Does it align with my priorities and

needs?

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T – Time-boundWhat timeframe would create a sense of urgency?

•Goals should be linked to a timeframe that creates a practical sense of urgency.

•During your timeframe, ask yourself:• What can I do TODAY to reach my goal?• What can I do one week from now?• What can I do one month from now?

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Action Plans•Helps you focus your ideas and decide what steps are necessary to achieve your goals.

•Identifies what you want to achieve over a given period of time.

•Helps you reach your goals.

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Developed menus that meet the standards, but having a difficult time identifying a whole grain-rich pasta of choice that students prefer.

Problem

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•Employee Training

•Taste Tests with Students & Staff

•Contact other districts for ideas & suggestions

•More nutrition education with students

•Model behavior by having teachers, student groups (i.e., athletes), administrators, and parents promote food choices

•Try, Try, Try…and Try Again

Best Practices/Solutions

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Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating. ◦ Specific: Students will taste test whole grain-rich pastas.◦ Measurable: 65% of students will prefer the selected whole grain-

rich pasta.◦ Achievable: Yes◦ Relevant: Yes◦ Time-Bound: Next 3 months

S.M.A.R.T. Goal-Menu Planning

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Date: 11-14-14

Expected Outcomes (measurable and specific): Lunch menus will meet the meal pattern standards. Menus will reflect the food preferences of students.

Observations:

Plan (What will you do to achieve the expected outcome)

Person Responsible

Measure of Success

Target Date Date

Completed Provide taste tests of new food items SN Director/Site

Manager Taste Test Results Ongoing

(Annually)

Contact other districts for ideas and suggestions

SN Director Established relationships and ongoing communication

Ongoing

Employee Training on culinary techniques of preparing whole grain-rich pastas.

SN Director and Staff Training completion records

Monthly

More nutrition education with students SN Staff and Teachers

Participation in nutrition education activities

Ongoing (Quarterly)

Resources: NFSMI’s Culinary Techniques, USDA’s Whole-Grains Resource, Healthy Cuisine for Kids, Team Up for School Nutrition Success, and Other Allied Organization Resources

Team Up for School Nutrition Success Action Plan Menu Planning Goal: Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating.

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All cooks will complete the NFSMI’s Culinary Techniques: Preparing Entrees online course by October 2015.◦ Specific◦ Measurable◦ Achievable◦ Relevant◦ Time-Bound

Another Simplistic Goal

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Travel Policies and Procedures Contract (Letter of Agreement)

◦ Signed and returned to NFSMI

Carpooling◦ Notify NFSMI of the driver and all

passengers

Transportation from Airport to Hotel ◦ Taxi (Submit Receipt)

Driving ◦ Hotel Parking $36/day (Receipt)

Hotel Accommodations in San Diego, CAo Make reservations and will pay out of

pocketo Westgate Hotel, 1055 2nd Ave.,

San Diego, CAo June 15-18, 2015 (three nights)

o Reimburse cost of room charge only

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Reimbursements•Reimbursement requests must be submitted by July 17, 2015.• Allow 45 days for payment

•Rand McNally driving directions must be provided with mileage for reimbursement.

• W-9’s are required for reimbursements

• Mail in with reimbursements

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Receipts•Original, itemized receipts

• Alcohol – not reimbursable – must be on a separate receipt

• Tips – not reimbursable

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Pre-Workshop Self-Assessment•Three (3) Topic Areas

• Increasing Participation• Menu Planning• Food Safety

•SNA’s Keys to Excellence Best Practice Areas

• Assess your operation• Use a scale of 1 to 5

• 1 = extremely poor• 5 = excellent

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Attire•Business casual

•Jacket• Temperature fluctuates in the

building

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Questions or Comments