Fresh Fruit and Vegetable Program Update - PowerPoint PPT Presentation

1 / 52
About This Presentation
Title:

Fresh Fruit and Vegetable Program Update

Description:

Celebrity Chef John Ashton from the Food Network ... Squash Day - Chef from produce supplier gave a 15 min discussion on different squash in America. ... – PowerPoint PPT presentation

Number of Views:600
Avg rating:3.0/5.0

less

Transcript and Presenter's Notes

Title: Fresh Fruit and Vegetable Program Update


1
Fresh Fruit and Vegetable Program Update
September 7, 2006
Julie Cox Dr. Eric Jamelske Amy Meinen Doug Wubben
2
FRESH FRUIT AND VEGETABLE CONFERENCE SEATTLE,
WA June 8, 2006
Julie A. Cox Public Health Nutritionist School
Nutrition TeamWisconsin Department of Public
InstructionP.O. Box 7841Madison, WI 
53707-7841608-267-9206julie.cox_at_dpi.state.wi.us
http//www.dpi.wi.gov/fns/ffvp.html
3
Whats Going On Around the Country
4
  • Teri Dandeneau, Connecticut
  • Challenge
  • 1 child with several FFV allergies
  • Successes
  • Celebrity Chef John Ashton from the Food Network
  • Jicama sales in local grocery stores have gone
    up!
  • Showed pictures of trees made with pineapples
    stacked around a pole with a ball of lemons on
    top. Kids loved them.
  • Increase in positive press
  • High School art students created large FFV art
    for elementary school
  • School gardens are popping up
  • Homegrown surge/ Farm to school potatoes
  • Used costume characters 5 A Day Man
  • Website
  • http//www.state.ct.us/sde/deps/nutrition/SchoolN
    utrindex.htm
  • (Check out their newsletter)

5
Farmington, Connecticut
6
  • Holly Savens, FSD
  • Kahler Middle School in Dyer, Indiana
  • Service
  • FFV served during 1st hour announcements then
    later in the afternoon baskets are placed in
    classrooms and kids help themselves whenever they
    are hungry.
  • Rotate produce through grade levels instead of
    everyone in the school getting the same thing.
    This cuts down on waste.
  • Partnered with local produce vendor
  • Two days a week FFV served in cafeteria
  • ?sampling and showing how to prepare items like
    avocados
  • ?Contests
  • During lunch serve a salad, fruit or
  • vege bar, alternate.
  • Deliver FFVP to sport practices

7
  • Events
  • Elementary schools feature a particular produce
    for a month. Then every Friday they put a
    sticker on the bottom of the tray and have Lucky
    Giveaway. Winners go home with whatever the
    featured food was ex pineapple, bag of sweet
    potatoes (giveaways cannot be purchased with FFVP
    funds)
  • 4th of July Parade FS vehicle decorated with
    FFV Mylar balloons and handed out baby carrot
    bags.
  • Mealtalk is a good source of information (SNA
    Listsev)
  • 5 A Day website helpful

8
  • Observations
  • 8100 students, F/R lt10 Economic status does not
    reflect how much money is spent on produce at
    home
  • FFV consumption at lunch has risen and ala carte
    sales have gone down.
  • Whole fruit kids didnt like it much but was
    cost effective
  • Mealtalk is a good source of information (SNA
    Listsev)
  • 5 A Day website helpful
  • Challenges
  • Procurement of cut up FFV
  • Getting staff/teachers on board

9
  • Megan Schaper, FSD
  • Park Forest Elementary School
  • Pennsylvania
  • Service
  • Family style service in kitchen area. Teachers
    pick up basket on the way in, in the morning.
  • Students receive snack mid morning.
  • Teachers set up stations in the classroom and one
    of the stations is the snack station.
  • Challenges
  • Getting past adult prejudices i.e. the kids will
    never eat _____.
  • This school is not a FFVP school next year but
    the PTO is looking at a way they can do it once
    per week in school without additional funding.

10
  • Events
  • Vendors chef came and showed exotic fruits in
    whole form. Gave pedometers to all the kids.
  • Potato Sack Races
  • Monthly communication sent home to parents
  • Squash Day - Chef from produce supplier gave a
    15 min discussion on different squash in America.
    Chef then prepared different squash and served
    it at lunch in full chef uniform. Great parental
    feedback from what their children told them at
    home. Funds can be used for a demo such as this
    even if the sample is cooked.
  • Mushroom Day - Used grant money to purchase
  • a mushroom growing kit (box with dirt) for each
  • classroom. College agricultural student did
  • PowerPoint on mushrooms and then served the
  • mushrooms sautéed at lunch time.

www.dpi.wi.gov/fns/ffvp.html
11
  • George Sneller, Director
  • Washington State Child Nutrition Services
  • Service
  • Encourage schools to buy from local growers.
  • Resources
  • HACCP Guidance to 25 schools for FFVP use.
  • ?Using gloves to serve
  • ?Kids washing hands or use of hand sanitizers
  • (Stan Garnett from USDA is looking into the
    sharing/development of this for all 17 states
    use.)
  • Evaluation
  • Looked at test scores to evaluate but they were
    inconsistent.
  • Observations

12
  • Kelli Sanger
  • WA State Dept. of Agriculture
  • Website
  • www.heartofwashington.com/index.html
  • Resources
  • Farm-to Cafeteria Connections http//agr.wa.gov/M
    arketing/SmallFarm/102-FarmToCafeteriaConnections-
    Web.pdf
  • Nutrition Education/Gardening
  • http//king.wsu.edu/nutrition/index.htm
  • http//www.pierce.wsu.edu/Nutrition/GWP/index.htm
  • http//www.lausdnutritionnetwork.org/resources/res
    ources_schoolsupport.html

13
  • Janelle Peterson
  • South Dakota State Agency
  • Websites for Variety Produce Ideas
  • Specialty Produce
  • http//www.specialtyproduce.com/
  • The Produce Hunter http//www.theproducehunter.com
    /productdisplay.asp?ID2203

14
  • Katie Busby
  • T.T. Minor Elementary
  • Seattle Schools
  • Healthy Eating by Design (paid part-time by this
    grant)
  • Every Monday they have an assembly where there is
    a taste test.
  • They put up three posters
  • ? Happy face ?
  • ? Sad Face ?
  • ? Straight line face ?
  • The featured food of the week is presented.
  • As selected students try the food they stand by
    the poster that describes what their opinion of
    the new FFV is.
  • The students become celebrities.
  • Family night
  • ? Build a parfait with fruits theyve tried
  • ? Smoothie night

15
Barbara Wiley Kroner, School Nurse Academy of
World Languages Ohio School Description ?
K-8 ? 80 F/R ? 33 countries represented ?
International focus Activities ? One country
featured weekly ? Poster with foods from the
country and picture of a student from that
country ? Mix of unusual and common produce ?
Morning infomercials (written and produced by
7-8th graders) tell of origin of fruit/veggie,
nutritional content and fun facts
16
? Daily Quizzes ?Based on announcement
information (geography, nutritional) ?Question
is asked and students have all day to write
down answer and submit place in a box in the
office. ?Winner announced next morning and then
they go to the office and receive a small FFV
sticker ? Fruit and Vegetable Carnival ?
Fear Factor Game for Grades 3-8 (Highlight of
the year) ?2 years running ?Grade level teams
and staff compete ?Physical challenges ?
Nutrition questions ? Eating Weird foods like
Hairy Lychees or Durian ? Prizes all FFV
focus ? Grand Prize- Smoothie Party and Free
Homework Day
17
  • Ange Miller and Jennifer McCartan
  • North Cedar Elementary School
  • Iowa
  • Service
  • Special education students at high school
    prepare snacks as a part of their life skills
    training.
  • ?Teacher acts like its a job and they are the
    employees.
  • ?The students at the elementary school react
    very positively to their snack suppliers setting
    up a good relationship with these students.
  • Creative Idea
  • Pineapple cut like French fries served with
    strawberries pureed to look like catsup

18
  • Iowa 2nd School
  • Family Fitness, Food and Fun night with breakouts
  • for both kids and parents
  • Brought in College Students Athletes
  • In Step
  • ? 4-6th grade girls
  • ? Goal to provide a vehicle by which young ladies
  • may become in-step with their bodies
  • ? 1 hour/week voluntary
  • ? 20 min physical activity
  • ? 20 min of nutrition lifestyle and body image
    information
  • ? 20 min of hands-on FFV prep/snack time
  • ? 11 Unit curriculum by Kathy Kister
  • i.e. Healthy Body Image Teaching Kids to Eat
  • and Love their Bodies Too
  • www.bodyimagehealth.org/resources/TABLEOFCONT.pdf

19
  • British Columbia Panel
  • Ann R. Britton, Provincial Coordinator and
  • Brent Warner, BC Ministry of Agriculture
  • Website
  • http//www.aitc.ca/bc/snacks/
  • Called ACT Now BC
  • Pilot in its first year, 10 schools
  • A major grocery store chain distributes all
  • produce to all schools for this program
  • All food is delivered in RTE state.

20
  • Produce is all grown in British Columbia
  • In BC the school culture is changing to more
    healthy minded
  • Evaluation piece
  • 15 million/year budget .60/serv/student
  • Crunch Contests go into classrooms with a
    decibel meter and see which class can crunch the
    loudest.
  • Researching the possibilities of Blueberry PCs
    (like apple slices)
  • Goal all K-8 students receiving a snack by 2010.
    They have a plan that includes expansion by
    groups of 100.

21
  • Patricia Scott
  • DOD Fresh
  • (Farm to School)
  • Farmers Market
  • Students are taken to a farmers market
  • Each student is given a token to purchase
    something (FFV)
  • In the classroom the students report back to the
    class on what they had
  • Stan Garnett, USDA, confirmed that FFVP funds may
    be used on this if infrequent and money must be
    spent on a fresh fruit or fresh vegetable.

22
  • Desiree Backman
  • California 5 A Day
  • Product of the week or month at school could
    put up signage at local grocery store Fruit of
    the Month at XYZ Elementary School
  • Working with grocery stores
  • ?Do research on who would be best contact
  • ? Know what you want
  • ? Keep communications consistent with one person
    at store
  • ? Communicate what is in it for the retailer
  • ? Continue to nurture the partnership by
    maintaining on-going communication

23
Gemma Gorham, Nutrition Coordinator Initiative
for a Healthy Weight Rhode Island Happy Apple
Award Contest for RI Schools and School
Districts ?Recognition for those schools and
school districts that work to build and
strengthen relationships with local farms ?The
school that most creatively integrates
farm-to- school concepts into the school
environment (the classroom, the conference
room, the cafeteria or the kitchen)
wins. Website http//www.farmfreshri.org/about/
happyapple.php (Tips for Schools)
24
Mary Kay Solera, Director National 5 A Day
Program Center for Disease Control Websites w
ww.cdc.gov/5aday and www.5aday.gov New Fruit and
Vegetable Brand Fruit and Veggies More
Matters This will be consumer launched March
2007 Barbara Berry Produce for Better
Health Free downloadable Disney Over the Hedge
activity sheets http//www.pbhfoundation.org/edu
cators/teachers/overthehedge/activities.php
25
  • Karen Ehrens
  • North Dakota Dept of Public Health
  • ?Worksite Program - PERS 5 A Day Challenge
  • Website http//www.ag.ndsu.edu/pers/
  • ?Wisconsin Work Wellness Resource
    Kit
  • Website http//dhfs.wisconsin.gov/health/physical
    activity/index.htm
  • Contact Amy Meinen for more information

26
  • Susan Frost, 5 A Day Coordinator
  • South Carolina
  • Cooking with a Chef
  • ?Developed by Marge Condrasky, PhD
  • Clemson University
  • ? Building parental food preparation and planning
    skills
  • ? Hands-on-approach
  • ? Led by nutritionist/dietitian
  • ? Includes chef or food service professional
  • ? Weekly classes for 6 weeks
  • Label reading
  • Seasonings and healthy fats
  • Quick and easy meals. meal planning
  • Portion control
  • Increasing fruits and veges
  • Decreasing sugar-sweetened beverages

27
  • Lorelei DiSogra,
  • VP-Nutrition and Health
  • United Fresh Fruit Vegetable Assn
  • Invite your members of Congress to visit FFVP
    schools
  • Make sure that we share our success and let
    Lorelei know so she can use this info when
    promoting the program
  • ? Success Stories
  • ? Information about Congressional visits
  • ? Evaluation Data
  • ? News Coverage
  • ? Testimonials

Website http//www.uffva.org/
28
Never doubt that a small group of thoughtful,
committed citizens can change the world. Indeed,
it is the only thing that ever has. Margaret
Meade
29
Claiming Dates
  • Please submit claims at a minimum of each
    quarter.
  • September 30, 2006
  • December 31, 2006
  • March 31, 2007
  • June 30, 2007

Form can be found at http//dpi.wi.gov/sms/pi-108
6 Itemize Food under the Other Section
30
Discussion Items from Conference Call
  • Dried fruit is an allowable expense.
  • Dried Vegetables are not an allowable expense.
  • Fruit Bars and Fizzy Fruit are not an allowable
    expense.
  • On the packaging of some cut up fruit there are
    seals noting Vitamin C has been added. This is
    OK.
  • No final decision made yet on continuing the
    program after this year.

31
Discussion Items from Conference Call
  • PartnerWeb is listserv for FFVP
    https//www.fnspartner.usda.gov/FormsLogin.asp?/se
    cure/webboard/wbpx.dll/CND-FFVP
  • Harvest of the Month
  • http//www.harvestofthemonth.com/tool-kit.asp

32
Nutrition EducationAmy Meinen, RD,
CDWisconsin Division of Public HealthNutrition
Physical Activity ProgramNutrition
Coordinator/5 A Day Coordinator1 W. Wilson St.,
Rm 243Madison, WI 53702(608)
267-9194meineam_at_dhfs.state.wi.us(608) 266-3125
Fax
33
Nutrition Education
  • USDA encourages nutrition education with the FFVP
  • Nutrition education resources posted on DPIs
    Fresh Fruit Vegetable Program website
  • Continuing to post new resources

34
Nutrition Education
  • 5 A Day The Color Way to be phased out over the
    next 2 years
  • New Brand
  • Fruits Veggies More Matters!

35
Nutrition Education
  • In the process of purchasing materials for FFVP
    schools
  • Timeline
  • Order Form
  • Elementary School Packet
  • Middle/High School Packets

36
Nutrition Education
  • Visit the Wisconsin 5 A Day Program website for
    additional resources
  • http//dhfs.wisconsin.gov/health/physicalactivity
    /5aDay/

37
Nutrition Education
  • What other resources do you need?

38
Eric M. Jamelske, Assistant Professor
Department of Economics University of
Wisconsin-Eau Claire 105 Garfield Ave   P.O. Box
4004 Eau Claire, WI 54702-4004 Office 466
Schneider Hall Phone 715-836-3254 Fax
715-836-5071 Email jamelsem_at_uwec.edu URL
http//www.uwec.edu/econ/faculty/jamelske.htm
39
  • Student Surveys
  • Two rounds completed, one round to go
  • Correct contact person or persons
  • Email update
  • March 2007 Tues, Wed, Thurs
  • Human subject tutorial (new, old)
  • The possible survey dates are as follows
  • March (Tues) 6, (Wed) 7, (Thurs) 8
  • March (Tues) 13, (Wed) 14, (Thurs) 15
  • March (Tues) 20, (Wed) 21, (Thurs) 22

40
  • Monthly Site Coordinator Reports
  • Types of fruits vegetables, purchasing source
    etc.
  • Distribution time and method
  • Purchasing source etc
  • Student participation
  • Correct contact person or persons
  • Email update
  • You are asked to solicit information from
    school personnel on activities they have engaged
    the students in related to the Fruit and
    Vegetable Program.

41
Monthly Site Coordinator Reports These monthly
reports are a critical component of our
evaluation and it is therefore important that we
receive them each month in a timely manner.
Completed monthly reports should be returned by
the 15th of each month. For example, September's
report should be returned by October 15th.
42
  • Other Plans
  • Teacher survey
  • Parent survey
  • Focus groups
  • Additional purchasing/cost data

43
  • Data Entry and Analysis
  • Student surveys
  • Round one completed
  • Baseline data
  • Hopeful of finding positive impact
  • Site Coordinator reports
  • Little work done as of yet
  • Tie together with positive impacts
  • Other EvaluationsSignificant Opportunity for
    Wisconsin
  • Thank You For Your Help!

44
  • http//www.wifarmfresh.org/
  • Search feature

45
Doug Wubben Project Coordinator Wisconsin
Homegrown Lunch, CIAS 1450 Linden Drive
Madison, WI 53706 608-263-6064
dwubben_at_wisc.edu www.reapfoodgroup.org/farmtosch
ool
46
Farm-to-School at Sherman Middle School Madison
47
Wisconsin Apples from Ela Orchard served in March
and April as part of special events
48
Chef in the Classroom series being piloted this
semester with chef who uses local ingredients at
his restaurant
49
  • Sherman Snack schedule through November
  • All from local, organic farms
  • Prepared by Willy St. Coop Kitchen facility
  • Price per serving 0.20 to 0.50

50
What Wisconsin Homegrown Lunch Can Provide
  • Assistance identifying interested producers
  • Technical assistance
  • Sample questionnaire to use with growers
  • Assistance identifying partners for new farm to
    school initiatives
  • Food education materials and protocols
  • Five minute DVD highlighting farm to school
    activities
  • Contact Information
  • Doug Wubben, WI Homegrown Lunch608-263-6064
  • dwubben_at_wisc.eduwww.reapfoodgroup.org/farmtoscho
    ol
  • Thank You!

51
Questions? Please type in the Ask a Question
box and we will get back to you via email.
52
Thank you for attending this Kick off
WisLine Have a great school year!
Write a Comment
User Comments (0)
About PowerShow.com