Development of Cooking for Kids: Culinary Training for School Nutrition Professionals Program

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Transcript of Development of Cooking for Kids: Culinary Training for School Nutrition Professionals Program

Child Nutrition Procurement Process

Changing the Paradigm of School Nutrition in OklahomaChef-Led Training for School Nutrition Professionals

Annual Turning Point ConferenceSeptember 2015

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Why are changes needed?Healthy, Hunger-free Kids Act, 2010 USDA updated school meal patterns and nutrition standards

Fruits and vegetables as 2 separate componentsincreased quantities and varietyWhole-grain rich grainsAge-appropriate calorie ranges< 10 % calories from fatNo trans fatReduced sodium

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Trans fat and sodium both linked to cardiovascular disease which is the leading cause of mortality in the US.It is hard to avoid trans fat and sodium when eating out and using pre-prepared or processed foods at home.2

Best achieved through increased use of less-processed foods

Affects:PurchasingSkillsPreparation timeEquipment needsStudent acceptance of meals

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Kids spend about of their awake hours at school and many students eat 2 meals and some have a snack at school. This makes the school setting an important focus for public health nutrition.

Changes best achieved through increased use of less-processed foods.

Affects:PurchasingSkillsPreparation timeEquipment needsStudent acceptance of meals

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Research Recommends

Chef-based model

Provide training to school cafeteria staff

Menus that meet 2012 nutrition standards

Meals that taste good and are acceptable to students

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Cooking for Kids Partnership Formed

OSDE Child Nutrition

OSU Department of Nutritional SciencesSchool of Hotel & Restaurant AdministrationOklahoma Cooperative Extension

Industry ChefsTiffany Poe, C.E.C.Alyssa Densham, Chef

Child Nutrition Directors representation5

October 2013 Cooking for Kids partnership formed

OSDE Child Nutrition OSU Department of Nutritional SciencesSchool of Hotel & Restaurant AdministrationAg Communications SpecialistsIndustry ChefsTiffany Poe, C.E.C.Alyssa Densham, ChefPaul Brennen, C.E.C.Child Nutrition Directors representationSchool partnersDel City ElementaryHayes Elementary, EnidSterling ElementaryCoweta High SchoolLomega High SchoolChickasha High School

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6 public school sitesUrban & rural (4 and 2, respectively)Elementary & secondary (3 and 3, respectively)Statewide representation

What We Needed to KnowWhat are the school lunch consumption trends of Oklahoma students?

How willing and prepared (ready) are Oklahoma school nutrition staff to use less processed foods?

What are students eating?

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What are the school lunch consumption trends of Oklahoma students?8

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What We LearnedMajority of students ate ~ of the entre servings

Students ate ~ of the grain servings

Majority of students ate < of the vegetable serving

Majority of the students were not eating the fruit

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Meal Component Consumption Analysis Photographed students meal trays before and after eating1,524 paired meal observationsRated entre, vegetable, fruit, grain0.00 (none eaten), 0.25, 0.50, 0.75. 1.00 (all eaten)

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More of What We LearnedUrban and secondary schools provided more choices and variety

When students can make a choice between options they are more likely to eat what they choose. (Hanks, Wansink & Just, 2013)10

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ImplicationsIncrease choices and variety within school meals. Build skills to increase taste appeal and students acceptance ofVegetables and fruits Whole grains

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How willing and prepared are school nutrition professionals to use less processed food? 12

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Readiness before the training: Change is required but not sure why or howDidnt value the changeMaking changes to meet federal regulations

Felt unsupported by school communityNegative perceptions of food

Lack time and staff to make changes No experts to provide training13

Readiness before the training is described as vague awareness. The school nutrition professionals in the pilot schools knew that a change in food preparation is needed but didnt necessarily understand the need for the change. They thought their programs were fine before USDA updated the meal pattern. Their words, this is Michelles law, and Mrs. Obama is making us do this.

In addition, they didnt think that other people in the school (teachers, parents, students) supported the change.

In short, they felt conflicted needed to make a change the didnt fully support because they didnt know how to do it and keep the support of their customers.

Change is required but not sure why or howDidnt value the changeMaking changes to meet federal regulationsFelt unsupported by school communityLittle leadershipNegative perceptions of foodLack time and staff to make changes No experts to provide training

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Pilot Training, Summer 2014Chef-led training

Health implications Mise en place for better time efficiency Knife skills

Flavor profiles

Practice, practice, practice14

French phrase which meant "putting in place", as in set up. It is used in professional kitchens to refer to organising and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.[1] The practise is also effective in home kitchens.[2][3]14

After the TrainingWe want to do something positive.Valued the changeHealthier food healthier students better academic performanceAcknowledged leaderships efforts to assist with changeAcquired new skillsBut how to use in Child Nutrition ??Desired more training from chefs applying skills to jobConcern about students acceptance of food15

Thoughts from the School Nutrition Professionals AFTER the training, obtained through another evaluation of their experience. 15

ImplicationsBasic skills are needed but must be applicable to school nutrition

Menus, recipes

Every school is different (e.g., resources, needs)

Training should be customizedChef-based programs have shown positive results

Marketing StudentsSchool community16

So what are the implications of this entire process??

Basic skills are needed but must be applicable to school nutritionMenus, recipes

Every school is different (e.g., resources, needs)Training should be customizedChef-based programs have shown positive results

Marketing StudentsSchool community

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Cooking for Kids ModelEvaluation

Regional Skill Development Trainings, Summer 201510 professionally trained chefs15 regional, 4-day trainingsReach ~ 375 school nutrition managers & head cooksRepresenting ~ 75 school districts7 Human Sciences students

Cooking For Kids

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Formal evaluation in progressTraining satisfactionTraining-chef process evaluationPre and 6-month post participant evaluationImplementation of skillsUse of scratch cookingAttitudesPerceived school stakeholder support

Participant Comments & FeedbackI wanted to let you know how much I enjoyed the cooking for kids program you presented at Burns Flat last week. I can follow recipes and even figure out how to fix the mess ups some of the staff has made, but I have never been good at knowing what spices and herbs to use as you could tell from my "trick my rice " exercise, but with use and learning I hope to get better.

Cooking for kids culinary training was so informative. It gave us useful information on how to achieve the requirements. I hope they will continue to have more of these classes. Thank you for the spice blend recipes. YOU ARE AWESOME!

We had a great time and learned so much. I was wondering if I could get the nutrition facts on the recipes.It was a great class and I look forward to what you guys do next.

On-site Chef ConsultationsMenu & recipe development

Procurement

Equipment assessment

Work schedules

Marketing plans & implementationEligible after school staff has completed Skill Development 1 & 2

During the school year

Child Nutrition Directors / Managers

Pre- & post-outcome evaluationPlate waste studyAverage daily participation23

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What Community Members Can DoSupport access to healthy foods in your communityRole model healthy eatingSupport youth cooking and nutrition education Support your local school nutrition program.

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Questions?Child Nutrition The place to eat at school!

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Promotional video(begins on next slide)https://drive.google.com/folderview?id=0B-tsVYyEVf2FNW5HUV9RczJNeGc&usp=sharing2015Cooking for Kids26

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