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West Virginia Team Nutrition Resource Materials developed by the West Virginia Office of Child Nutrition
with the help of USDA Team Nutrition Training Grant Funding
- 1993: Let's Play is a book filled with action != packed
parties for home and school featuring: 12 Party Themes : Bonco Birthday
Bash, Chinese New year, Circus, Halloween, Pirate Adventure, Presidentís
Day, Spring Fling, St. Patrickís Day Thanksgiving, Traditional Birthday,
Valentine's Day, Winter Holiday, Party ideas : art, music, cooking, physical
play and more. Each party has recipes which meet the WV standards for foods
sold in school. Nutrition advice for teachers and parents is included.
- 1996 != Let's Celebrate is an action-packed resource
for classrooms and cafeterias featuring: eight cultural regions- Latin America,
Europe, Middle East & North Africa, Africa : South or the Sahara, Russia
& Eurasia, East & Southeast Asia, South Asia, and Australian & Oceania.
Learning activities : social studies, computer nutrition, art, music, games,
cooking and more. Party Ideas : Fiesta High Tea, German feast, Olympics,
Palazzo, Sukkoth, Russian Easter, Solar New Year, Korean Alphabet Celebration,
Divali, Luau and more. Recipes : More than 50 classroom recipes and 40 cafeteria
recipes with menu planning and promotional ideas, and food pyramid for each
world region.
- March 1996 : Reflections and Recipes encourage site
level food service staff to follow Dietary Guidelines standards when planning,
preparing, and serving and promoting schools meals. This four to six hour
workshop model focuses on site responsibilities in maintaining the nutrition
integrity of meals. These include portion control, measuring, using standardized
recipes, adjusting yields and controlling food quality. Learning activities
acquaint participants with new USDA recipes, A Tool Kit for Healthy
Meals and the 1995 Dietary Guidelines for Americans.
Slides were compiled from USDA slides and pictures of WV stare food service
programs.
- 1997 : Next Steps was developed to prepare county and
school food service personnel for their roles in meeting Standards
for School Nutrition (WV Policy 4321.1) and School Meal
Initiatives for Healthy Children (Fed. Reg. 7CFR parts 210 and
220) standards. Technology serves as a valuable tool in accomplishing healthy
meal standards. Students discover how menus are evaluated using nutrient
analysis software; how students choices and weighting affect analysis results;
county menu planning and information collection procedures that enhance
nutrition quality and support menu analysis; and school record keeping practices
that document important food production information. Next Steps
helps personnel use these tools and information as they continue to improve
nutrition services to children.
- June 1997 : Body by Choice : My Choice is a six-week
nutrition education model designed to encourage school food service personnel
to follow The Dietary Guidelines for Americans when planning, preparing
and serving schools meals. It can be adapted to meet the needs of administrators,
managers, cooks and helpers. In addition to providing nutrition information
that supports the need for such practices, the workshop suggests practical
techniques for accomplishing these goals through a team approach to change.
It recognizes the challenge and importance of overcoming resistance to change
by allowing participants to share feelings and experiences that relate to
their own attempts to make healthy lifestyle changes.
- June 1999 : Stepping Out Toward Healthy Meals was developed
to help school food service personnel achieve healthy school meals through
concepts and practices taught in a workshop and practiced over a six-month
period of time. Stepping Out Toward Healthy Meals includes
three parts: a two-day summer workshop in which participants complete a
variety of learning activities, many based on computer exercises; a six-month
practice period, called a practicum, in which the participants apply in
their schools the concepts and skills learned in the workshop; and a one-day
workshop in which the participants share their success with other members
of the class.
- June 1999 : I Make a Difference is a three and one-half
hour session or may be expanded to six hours workshop. The training is designed
to provide school food service staff information to help them prepare, serve
and manage meals that meet healthy standards. Its objectives are to enable
participants to appreciate the importance of healthy school meals; identify
the cookís role in making meals healthy; and develop skills in preparing,
serving, and managing meals that reflect quality standards. Borrowing from
theatrical theme, the training is divided by acts and scenes. Stage props
and theater programs add to the fun of the workshop day. Included in the
training materials are worksheets, scene set-ups, purchase lists and props
(materials) list. Although the training is intended primarily for use with
school food service personnel, it may be adapted to child care and residential
institutions personnel. This curriculum is intended as a starting point
for trainers.
- 1999/2000 : Team Nutrition Team Up At Home is a workshop
series giving parents sound nutritional information to assist them in fulfilling
their powerful role in establishing a ìnutrition attitudeî in their children.
Objectives are to develop skills and attitudes that lead to healthy food
choices and eating practices of families and to build interest and involvement
in quality school nutrition programs through familiesí commitment to and
understanding of good nutrition. The participants are empowered to incorporate
the lessons learned into the family setting, thus strengthening the nutrition
education thread from school to the home. The science-based nutrition ëlessonsî
are fun, informative and interesting ways to encourage parents to be effective
role models. Each lesson focuses on a single concept delivered in a thought-provoking
activity oriented format.
- June 2000 : Stepping Up For Healthy Families is a professional
development opportunity designed to help food service professionals present
nutrition information to families in local school and community settings.
Participants will conduct activities designed to promote healthy eating
and to provide information that helps families make wise food choices. Studies
show that well nourished students have higher test scores, better attendance
and fewer discipline problems. School and communities can become learning
laboratory to teach healthy habits that last a lifetime.
- June 2000 : West Virginia Traditions : Families, Food and Fun
Video, a nutrition education video for parents and families. This
informative video stresses the importance of adults setting a good example
by practicing healthy eating, as well as ways school nutrition programs
and families can contribute to childrenís nutrition, healthy and learning.
Children learn eating habits from their families, so parents and caregivers
are faced with being good role models and providing healthy meals children
will eat. This video lets parents know there are solutions to the dilemma
of establishing healthy eating habits and providing tasty, well-balanced
meals even with todayís hectic schedules.
- West Virginia will use the 2001 TNT Grant to focus on a Healthy
School Nutrition Environment (HSNE), specifically in middle schools.
Each school district in the state will select one middle school team to
receive a mini-grant to enable them to receive HSNE training; access their
schoolís environment; develop a local action plan; address at least four
of the six components of Changing the Scene; complete and document at least
two behavior-focused activities in each selected component; develop a school
nutrition policy or strengthen an active school nutrition or health council;
and conduct outreach efforts to at least three groups as described in Targeting
Your Audience. Another component to the project will be implementation of
five regional training sessions for school food authorities on the HSNE,
using Changing the Scene materials. These project plans will also be reflected
in the county comprehensive nutrition plan as required by State Board Policy:
Standards for School Nutrition.
- 2002 : The development of Let's Play was prompted by
the increased emphasis on the need for physical activity in kids and adults.
Increasing physical activity in our daily lives is more easily accomplished
through the development of habits, such as walking, taking the stairs instead
of the elevator, or even doing yard work. However, children would rather
be active through games or kids and adolescents to become physically involved
without focusing on exercising. The activities were especially designed
for elementary school-aged children; however, activities may be used by
any age group. The simple recipes and snack suggestions are included in
order to encourage healthy eating. Involving children in the planning and
preparation creates a variety of opportunities for learning, including a
positive incentive to try new foods.
- WV's 2004 TNT Grant will provide mini grants for implementation of a
project called Students Leading the Change. Schools will
(1) develop an action plan, (2) conduct activities that address the six
components of a healthy school nutrition environment, (3) complete behavior-based
actions in each component, (") develop nutrition policy and/or form or strengthen
an active school nutrition or health council, (5) conduct outreach efforts,
and (6) share successes via presentations or training to other schools and
local education groups. Successful completion of at least one state-led
TN initiative will be prerequisite for schools applying for mini grants.
- Using the 2005 Team Nutrition (TN) Gran, West Virginia TN will fuel their
project called Students Leading the Change. This project
aims to create student action councils that will advocate for healthier
school and community environments. The student groups will attend state-wide
workshops and develop actions plans, while also serving as after-school
mentors. In addition, the student teams will present their successes to
other schools and local policy makers. Furthermore, West Virginiaís Team
Nutrition plans to offer a supportive nutrition and marketing college course
for food service staff that will be participating in the project.
- West Virginia State Agency 2008 Team Nutrition Grant will provide training
and pilot testing on the Bring the HEATT (Healthy Eating and Activity
Teams and Tactics) initiative in schools districts and schools.
Participating schools will engage in a series of fun activities that promote
school meal participation, physical activity, healthier choices for school
parties, food vending and other competitive foods, and fundraising. A parent/school
newsletter sharing best practices for home and school will be developed
and distributed.
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