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Power Point presentation prepared by Joanne Burke, Director of UNH Dietetic Internship Program, University of New Hampshire and El Farrell, Office of Sustainability, University of New Hampshire for the Partnering Farm to School with the USDA Fresh Fruit and Vegetable Program.
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Partnering Farm-to-School with the USDA
Fresh Fruit and Vegetable Program
National Farm to Cafeteria Conference March 21, 2009
Funding for the NH Farm to School program is provided by the NH Charitable Foundation and the UNH University Office of Sustainability. www.nhfarmtoschool.org
Overview of Presentation
•History of NH Farm to School (NHFTS)
•Connecting NHFTS with the USDA Fresh Fruit and Vegetable Program (FFVP)
•Linking nutrition and FTS education with FFVP
•Questions and discussion
UOS Food & Society Initiative
•NH Farm to School is a program of the Food & Society Initiative of the UNH University Office of Sustainability (UOS), one of four initiatives
•UOS works to integrate sustainability across UNH’s CORE – Curriculum, Operations, Research, and Engagement
UOS Food & Society Initiative
Examples of Food & Society Projects include:• NH Farm to School• Local Harvest Initiative• Dual Major in EcoGastronomy• Organic Dairy Research Farm• NH Center for a Food Secure Future• And more…
Purpose and Goals of NHFTS
•Connect NH farms and farm products to NH classrooms and cafeterias.
•Develop a healthy, community-based, community-supported school food system.
What does NHFTS do?
Facilitate: Help negotiate simple, affordable systems for purchase of NH grown and produced foods by K-12 schools or food management companies.
Inform: Create, collect, and distribute support and educational materials tailored for individual stakeholders and program partners. Provide and present information on how to integrate farm to school connections into curriculum and school policies.
Engage: Work with stakeholders and media to enhance the visibility and effectiveness of farm to school efforts.
History of NHFTS• Established in 2003
• Funded by a three-year USDA Northeast Sustainable Agriculture Research and Education (SARE) Grant
• Focused on NH apples and NH cider/statewide distribution
• Introduced NH apples and cider into over half of the state’s K-12 schools
History continued• 2006: Started the Get
Smart Eat Local 10-District Pilot Project to link two NH counties with fresh produce
• Worked with local distributor and local wholesale farmer to connect to schools
• 2008: Began work on the USDA Fresh Fruit and Vegetable Program to make the link to farm-to-school
What is the FFVP?
Pilot Program 3 years ago in 12 states2 years ago expanded to 24 states
Spring of 2008 program made permanent and offered to all states
Why FFVP?
Provide access to fresh fruits and vegetables by underserved student populations
Not a substitute for lunch or other reimbursable meal costs (this will be discussed further)
How does FFVP work?
• School selection: Eligible schools must have a minimum of 50% free/reduced lunch participation and must be an elementary school• Submit an application with an action plan for the FFVP funds
• NH FTS was invited into the planning process and ensured that a connection to FTS was part of the application process
Funding
•Funds are distributed to the school based on number of students
•Allocation is between $50-$75/student•Hilltop Elementary School: 135 students - $9635.28 •NH allocated $71.37 to each student•Approximately $1.75/student/week
Operating Rules
•Fresh fruits and vegetables only with minimal processing and handling
•Food can only be served outside of the lunch period; it cannot be used as a substitute
•10% of costs can be allocated to administration
How does FTS get involved?
FTS programs have a golden opportunity
•NH schools alone have approx. $700,000 in leverage for buying local
•NHFTS received a NH Charitable Foundation Grant based on the “leverage” from the FFVP
How does FTS get involved?
As mentioned, NH FTS worked on the planning of this program and we have been able to use FFVP as a springboard for connecting schools to local farmers
School gardens!!!!!Partner with local high school
agriculture program to grow food for the elementary school
How does FTS get involved?
The greatest part of this is that the FFVP has engaged the teachers on a daily basis and allowed our FTS
program to work with them
FFVP and FTS in the school
Farmers/Distributors•Wholesale•Business model•CSA model •Get them “hooked” on the FFVP and then it can expand to the rest of the school food system
FFVP and FTS in the school
Nurses
Food Service
Finance
Local Partners
Administration
Guidance
Teachers
Farmers/Distributors
And…
Hilltop Elementary SchoolSmall public elementary school on the seacoast of NH (135 students)
%60 free/reduced lunch
FFVP and FTS in the school
Met with Hilltop wellness
committee (which included
teachers, nurse, FSD, and
principal)Pre-planned
FFVP and FTS in the school
School Nurse
Took lead on the FFVP
Created newsletters, headed up wellness
committee, made getting the food very easy for classrooms
FFVP and FTS in the school
Local Partners
Small, local market that is invested in the
community
FFVP and FTS in the school
Food ServicePurchasing
PrepDistribution
Monthly Wellness themes
FFVP and FTS in the schoolTeachers
Keep it simple – teachers have enough to do
alreadyHaving a dietetic intern is amazing!
Teachers have to be involved from day
one!
FFVP and FTS in the schoolTeachers
Working with a population of over 50% free/reduced - these kids are
hungryThey are seeing an
impact on foods brought into school
FFVP and FTS in the schoolGuidance
•Making the home connection
•Helping “picky eaters”•Kids are better at recognizing healthy foods
•Kids are excited about new foods
•“Passion fruit is like monkey throw-up” story
•Their opinion mattered
StudentsFFVP and FTS in the school
So what do students think?
Why is it important to buy local food?
“Local food is fresh food, instead of
old food.”
They all had just tried plantains…
“they are better than French fries”
I asked them to design a FFVP
Rainforest foods – learn about natural sugars
Food tasting stand instead of a Lemonade
stand- Give everyone a
chart to fill out (foods they like, foods
they dislike)
UNH Dietetic Interns: Promoting Healthy Eating
via theFresh Fruit & Vegetable
Program
The New Hampshire
FFVP Nutrition Education Initiative • Summer collaboration
• Changing the Scene
• Implementation steps
• Results
• Resources
• Future plans
SchoolStaff
Farm to School
DOE
UNH Office of
Sustainability
Keene State Dietetic
Internship
UNHDietetic Internship
Summer 2008 Collaboration
Cooperative Extension
Changing the Scene Conference
The Taste of Nutrition: August 13, 2008
Dietetic Internship Programs
UNH Durham
UNH Keene State
& UNH Dietetic Technician Program
STAFF
• Costs of poor nutrition & inactivity exposed
• Children spend over 2000 hrs/year in school
• Nutrition makes a difference in school performance
+++++++++++++++++++++++++ 2008 Project Fresh Univ. Maryland
• Repeated exposure to food and taste testing increase fruit and vegetable consumption
http://www.actionforhealthykids.org/pdf/Learning%20Connection%20-%20Full%20Report%20011006.pdf
2004 The Learning Connection
Implementation Steps• Department of Education & Identification of Schools • Cooperative Extension to provide Interns with overview of program and provide time to begin materials development
• Include review of age- appropriate lessons for children.
Dietetic Interns
Dietetic interns have completed a 4yr undergraduate program in nutrition
Diet Technicians are in an Associates degree program.
Engaged in course work and hands on experience in hospitals, food service and community settings
Work with Cooperative Extension Nutrition Connections and school staff directly.
Worked with school staff coordinator, classroom teachers and food service staff as part of Nutrition Connections
Require presence of classroom teacher or mentor & evaluation of work
Implementation Steps
Typical Support from Dietetic
Students 6 to 8 week affiliation for the students.
1 to 2 days a week with Nutrition Connections staff.
Interns may work in pairs or individually.
The School System and Nutrition Connections staff work with the schools to determine interventions, schedules, and assessment
strategies.
The school food service help in the execution of the planning of taste tests, recipes, etc.
•Health Fairs
•Wellness Days
•Fruits and Vegetable
Kick offs
•Name that Fruit
•Name that Taste
•Recipe Challenges
•Fruits and Vegetables in
the Context of Culture
Tasting Nutrition
Hilltop School
Somersworth NH
Manchester School District
Implementation
Small and Large School Experiences
Steps for ImplementationDietetics Educational Activity Log
Day Taste testing Y=Yes N= No
Classroom Teaching Y= Yes N=No
Number of Students Reached in Classroom
Grade Level
Teacher Inservice
Describe Cafeteria Activities if Applicable
Describe Other School Activities if Applicable
Week 1 1
2
Week 2 1
2
Week 3 1
2
Teaching and Tasting
0100200300400500600700
Week 1Week 2Week 3Week 4Week 5Week 6Week 7Week 8
Program Week
Numbers of Students
Teach
Taste
Results from UNH Durham
Teaching and Tasting
Dietetics
Over 450 students reached in the classroom
Over 1450 taste testing events
Over 300 hours from interns
$ 4,500.00 of in-kind dietetics
services
Results
Teaching and Tasting
Additional Support
Department of Education
Cooperative Extension
School Dietitian
Teachers
School Food Service
Results
Results from Manchester
“ I continue to hear wonderful comments about the FFVP.. ”
“ In fact, we went to 4 schools in last week to sign those schools up for the Family Book
Bag Program.
Those principals are so thrilled about FFVP that they agreed to sign up for Family Book Bag Program. This is something that
they wouldn't ordinarily consider..”
Sue Sheehy, RD, Nutritionist Manchester Public
Schools
0
5
10
15
20
25
30
35
40
45
Fruits and Vegetables
October
November
December
January
Numbers of Types of Fruits & Vegetables Served
Statewide Results from 20 of 23 Schools
• 100% perceived positive reactions by students
• 60% collaborative involvement with teachers and nutrition education
• 25% report more parent involvement and support with promoting/encouraging fruits and veggies
Statewide Results from 20 of 23 Schools
Activities/techniques utilized in FFVP
84 % Bulletin Boards
53 % MyPyramid Posters/Activities
26% Changing the Scene Curriculum
16% Nutrition Connections Curriculum
10% USDA Team-up at Home Handbook
Statewide Comments
“This program is the best. My kids (in my classroom) don’t complain
about being hungry anymore and are welcome to just get a snack whenever they want to…It’s a
blessing”
… “ It is easy to see the excitement and more children are asking for fruits and vegetables each day…actually leaving some of the non- nutritious snacks in their bags and opting for more healthy choices that many parents in this school could not afford.”
Requests for Additional Guidance
68% Ideas for serving new or unusual items
58% Recipes to send home to parents
48% List of what is in season
21% Clarification of program guidelines
16% How to utilize operating expenses
10% How to utilize administrative costs
Eat a Rainbow of Fruits and Vegetables
Every Day!
Resources UNH Modular Bulletin Board
Christine Livsey
UNH Dietetic Intern 2008
Eating fruits and vegetables from every color group gives your
body the vitamins and minerals you need to stay healthy.
UNH Modular Bulletin Board
Christine Livesey
UNH 2008
Yogurt is made from milk.
Cheese is made from milk.
Milk, yogurt, and cheese have protein and calcium.
Other foods have calcium too.
Orange juice with added calcium, soybeans, broccoli, and spinach have calcium.
Brittany Oberdorff
UNH Dietetic Intern 2008
Resources UNH Modular Bulletin Board
2-3 Times a WeekDance
Do Push-UpsDo Crunches
2-3 Times a WeekDance2-3 Times a WeekDance
Olivia Pires
UNH 2008
Resources UNH Modular Bulletin Board
Resources Keene State Bulletin Board
KSC 2008 2009
c
Resources Keene State Bulletin Board
KSC 2008 2009
c
Resources
3 and 4 5 and 6
NH Farm to School http://www.nhfarmtoschool.org/
teachers.html
Community Food Security Coalition
http://www.foodsecurity.org/
Resources
Future Directions• Advocate for Nutrition Education as an integral part of the FFVP
• Advocating for expansion of FFVP to middle and high school
• Implement FFVP farmer-distributor-school program and extend to cafeteria
• Need direct research with children and families
Nutrition Education Contacts Elaine Van Dyke
Bureau of Nutrition Program and Services
Debbie Luppold RD, LDUNH Nutrition Connections
Karen Balnis RD, LDKeene State Dietetics Program
Joanne Burke PhD, RD, LD UNH Dietetics Program [email protected]
Sue Sheehy, RD, LD Manchester Public Schools
Contact:Joanne Burke, [email protected]
Nathan Duclos, [email protected] Farrell, [email protected]