Fresh Fruit and Vegetable Program Update

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Fresh Fruit and Vegetable Program Update
September 7, 2006
Julie Cox Dr. Eric Jamelske Amy Meinen Doug Wubben
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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
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Whats Going On Around the Country
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• 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)

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Farmington, Connecticut
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• 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

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• 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

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• 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

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• 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.

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• 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
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• 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

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• 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

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• 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

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• 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

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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
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? 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
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• 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

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• 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
  

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• 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.

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• 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.

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• 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.

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• 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

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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)
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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
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• 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

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• 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

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• 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/
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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
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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
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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.

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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

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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
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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

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Nutrition Education

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

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Nutrition Education

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

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Nutrition Education

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

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Nutrition Education

• What other resources do you need?

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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 [phone] Fax
715-836-5071 Email jamelsem_at_uwec.edu URL
http//www.uwec.edu/econ/faculty/jamelske.htm
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• 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

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• 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.

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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.
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• Other Plans
• Teacher survey
• Parent survey
• Focus groups
• Additional purchasing/cost data

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• 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!

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

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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
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Farm-to-School at Sherman Middle School Madison
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Wisconsin Apples from Ela Orchard served in March
and April as part of special events
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Chef in the Classroom series being piloted this
semester with chef who uses local ingredients at
his restaurant
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• 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

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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!

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Questions? Please type in the Ask a Question
box and we will get back to you via email.
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Thank you for attending this Kick off
WisLine Have a great school year!