Why? Nutrition Education: Tips & Tricks for Engaging Staff. SNA s Keys to Excellence (Nutrition) SNA s Keys to Excellence (Nutrition) 7/23/2010

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1 Why? Tips & Tricks for Engaging Staff Barbara J. Pyper, MS, RD, FHCFA, FCSI, SNS Copyright 2010 School Nutrition Association. All Rights Reserved. SNA s Keys to Excellence (Nutrition) School food and nutrition personnel are actively involved in nutrition education at the school level. BEST PRACTICE C2.1 School food and nutrition personnel provide opportunities to reinforce classroom nutrition education. SNA s Keys to Excellence (Nutrition) INDICATORS The school food and nutrition program recommends and promotes current, science-based nutrition and nutrition education materials. Nutrition education materials such as posters, table tents, and bulletin boards are used in the cafeteria and on campus. Meals and other foods and beverages served in the school cafeteria reinforce the Dietary Guidelines for Americans and other accurate nutrition messages. 1

2 SNA s Keys to Excellence (Nutrition) INDICATORS The school food and nutrition program serves as a resource for nutrition activities through kitchen tours, food demonstrations, tasting parties, and/or participating in classroom nutrition education activities. Messages about the Dietary Guidelines for Americans and the MyPyramid are communicated to parents through various avenues such as presentations at parent meetings, on the school Web site and/or cable TV, and communications printed on take home menus or other school media (newsletters, etc). SNA s Keys to Excellence (Nutrition) INDICATORS School food service employees participate in wellness activities. Certification Why? Level 1 10 hours nutrition Level 2 25 hours nutrition Level 3 45 hours nutrition 2

3 The Importance of Nutrition "We think food... because they can't think without it. We fuel the future. Eat healthy, grow strong. Copyright 2010 School Nutrition Association. All Rights Reserved. Where to Start? Stress the Importance of education Increase your knowledge and skills of nutrition to create a healthy school environment. Enhance your professional image with parents, children & school administrators. Stay current on issues concerning school nutrition initiatives. Where to Start? Stress the Importance of education Demonstrate commitment to your profession. Provide a career ladder you can use to advance in the field from assistant, to cook, to manager, to director. 3

4 What Works? Nutrition Services staff survey Seattle, WA area 4 major school districts 4

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6 To make class better I think keeping all involved by participation discussion and just getting everyone intrested in the class, not because they have to be there due to getting or even keeping their certification but because the instructor has made it interesting and fun. I like interaction and group activities I think it helps with physical movement, and encourages collaberation. Hands on activities really help reinforce the materials used in the course. Keep group discussions on task. Stay peppy and know the matterials without reading the the screen. Have time for a Q/A session To make class better be sure not to rush, take more time. More demos and food fairs, where we judge and test food products instead of being judged ourselves...split up into groups and make a 5 course meal, each group in charge of one of the 5 group dish..have judges..like iron chef...challenge US...we will learn.. Use humor! Include specific examples of how districts in WA are meeting the nutritional needs of their students, especially when it comes to lowering fat, sugar & sodium. Bring snacks and drinks 6

7 To make class better More practical applications Teach people how to shop, prepare and cook for their families at home while working within tight budgets. I think it is easy to cook or order less nutrtious meals, because the cost of healthier choices is more expensive. Learning ways to get past that would benefit us all. It's difficult to keep us all on topic, but I think the more interactive the class is, the more we learn. Don t read everything Frequent breaks we need to move To make class better Need to explain in technical details. Words that are not common to someone who is not a nutritionist. Keep it simple and precise, so it isn't boring. provide healthy snacks to keep the energy level up Shorten the classes Where Do We Go From Here? Assess where you are What classes have been held? Who participated? Who needs/wants more nutrition education? Where are the gaps? What are the hot topics? New products? New menu items? Identified challenges? More Assessment What helps your staff pay attention? Outside speakers? Activities? Games? Demonstrations? Snacks? Contests? 7

8 Identify Resources What resources are in your community? Culinary schools Instructors Students College-level nutrition programs Dietetic internships Undergraduate nutrition programs Farmers markets Identify Resources What resources are in your community? Extension programs Professional associations Great grocery stores Distributors Vendors Brokers What About Topics? Start Here! 8

9 And Here! And Here! The Food Guide Pyramid Online interactive activities Great handouts 9

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14 Topic list Consider a vote SurveyMonkey Paper ballot Other Find your experts Look for resources Make A Plan Tap In To Set a Date! Consider Energy levels Holidays Menus Other possible distractions 14

15 Set the Place Logistics Seating Audio visual support Parking Snacks A must have for so many reasons Breaks Engage the Students Involvement! Pre-class homework Restaurant menus with nutrition info Website review of restaurant nutrition info Newspaper articles Magazine articles Bring recipes that ARE healthy Bring recipes that need a make-over Engage the Students Involvement! Bring personal items Vitamins & other supplements Food labels Books Show & tell Grains New foods Start on time End on time Stick around Be present Evaluate Ready Set.Go! Plan for the next session 15

16 Thank You! Copyright 2010 School Nutrition Association. All Rights Reserved. Copyright 2010 School Nutrition Association. All Rights Reserved. 16