Grow Together, Healthy Habits Forever

1
Grow Together, Healthy Habits Forever

• Fresh Fruit Vegetable Program Training
• Indiana Department of Education
• Division of School and Community Nutrition
  Programs
• June 11, 2007

2
Grow Together, Healthy Habits Forever

• New schools on the FFVP for 2007-2008
• Program goals
• Create healthier school environment
• Expand variety of fruits veggies
• Increase fruit veggie consumption
• Make a difference in childrens diets

3
Objectives

• Develop action plan
• Marketing the program in your school
• Inspirational success stories
• Budget management claim procedures
• Partnerships nutrition
• education
• Q A session

4
FFVP Overview

• The FFVP began as a pilot project in 2002
• Indiana was a pilot state
• Goal provide all children in participating
  schools with a
• variety of free fresh fruits and vegetables
  throughout the
• school day

5
FFVP Overview

• Since 2002 the program has expanded and now
  involves 375 schools in 14 states and
• 3 Indian Tribal Organizations.
• The FFVP is now a permanent program through the
  WIC Reauthorization Act of 2004.
• It will be treated as such.

6
USDAs Fruit and Vegetable Pilot Worked

• http//www.pbhfoundation.org/pdfs/pulse/policy/pro
  grams/usda/howitworks.pdf
• Students
• Ate more fruits and vegetables
• Ate less high calorie, high fat vending machine
  options
• Had better attention spans and were less hungry
  throughout the day
• Had fewer discipline problems
• Felt better and visited the nurse less often

7
FFVP Accomplishments in Indiana

• Research conducted Fall 2002-Spring 2004 showed
• Fruit veggie intake improved during the 1st
  year (Fall 2002-Spring 2003) and the 2nd year
  (Fall 2003-Spring 2004)
• For most grades, candy intake decreased during
  year 1

8
More results from Indiana

• Research conducted May
• 2005 showed
• Students willing to try new foods reported eating
  fruits and vegetables more frequently compared to
  those who were unwilling.
• Poor knowledge of the fruit and vegetable
  recommendation was associated with lower intakes.
• Students who ate breakfast reported higher mean
  frequencies of fruit intake.

9
FFVP and the Home Environment (Preliminary
results from Spring 2007)

• Survey completed by 207 parents in four different
  FFVP schools in Indiana
• 80 of parents feel the program is having a
  positive impact on their child
• 70 of parents feel the program is having a
  positive impact on other household
  members
• More parents at Elem. and High School were
  familiar with the FFVP
• 40 reported cost as a barrier to F/V
  purchase/consumption

10
Preparing to Plant

• Developing Your Action Plan

11
Action Plan Template

• Refer to back to your application
• Use the FFVP handbook as a guide
• Involve staff

12
Sowing the Seed

• Marketing the FFVP in Your School

13
Promotion

• No funds available for promotional activities
• Check the internet for freebies!
• BE CREATIVE
• Include the entire school community from parents
  to administrators

14
Marketing to

• Staff (Teachers Administrators)
• Parents
• Students
• Community

15
Teachers and Administrators

• Use the brochure provided
• Communication is key
• Tie into wellness policy
• Share resources with teachers
• Be good role models
• Make staff aware of special events

16
Teachers and Administrators

• Announcement via e-mail or Principals mail
• Brochure
• PowerPoint
• Staff meeting
• Ask for staff input

17
Parents

• Back-to-school event (can offer fruits veggies
  IF students are included)
• Newsletter
• (Nutrition Nibbles http//www.fns.usda.gov/tn/
  Resources/nibbles.html)
• School activities
• (nutrition demo)
• Volunteer to distribute
• the snacks
• Provide promo items

18
Parents

• Brochures
• Share storage and preparation tips on website
• Announcements at after-school activities
• Recharge Kit
• www.actionforhealthykids.org

19
Students

• Students are your best marketers
• Announcements, posters
• Nutrition demos
• Incorporate fruit veggie
• snack into educational activities
• Survey likes/dislikes
• May need to offer the snack more than once
• Expectations

20
(No Transcript)
21
(No Transcript)
22
(No Transcript)
23
(No Transcript)
24
Community

• Newspaper
• Radio
• Community event
• Local growers
• Grocery stores, Purdue Extension, service clubs,
  etc.

25

• The more you are able to market the program the
  more successful your program will be.

26
Sprouting the Seed

• Panel Discussion Featuring Experienced FFVP
  Managers

27
This is what weve done

• Location/Size of School
• Working with vendors
• When and where snack is offered
• Labor
• Marketing efforts
• Nutrition education

28
Maintaining the Fruits of Your Labor

• Budget Management Claim Procedures

29
Maintaining the Fruits of Your Labor

• Handbook Highlights
• Claim Procedures
• Budgeting Tool (Excel)

30
Handbook Highlights

• Available at http//www.doe.state.in.us/food/fresh
  fruit_veg_program.html
• Please take the time to read the handbook

31
Page 13

• The FFVP does NOT allow
• Processed or preserved fruits and
  vegetables, such as canned, frozen and
  vacuum packed
• Vacuum packed in vitamin C
  is allowable!
• Dip for fruits
• Fruit leather
• Jellied fruit

32
FFVP does not allow (cont)

• Full-strength/purchase freshly squeezed fruit or
  vegetable juices
• Trail mixes or fruit mixtures with candy
• Cottage cheese
• Fruit desserts such as fruit pizzas made with
  cookie dough crust, and fruit tarts

33
Page 14

• The FFVP limits
• Service of dips if you serve dip with
  vegetables, choose low fat yogurt-based or other
  low-fat dips. The amount should be what is
  commonly noted as a Serving Size for condiments
  and as shown on produce Nutrition Facts labels
  1 to 2
  tablespoons.
• Freshly squeezed juices (NOT store bought juices
  labeled as freshly squeezed) prepared as part of
  a nutrition education lesson and fruit smoothies
  to no more than once a week.

34
FFVP limits (cont)

• Fruit smoothies to fresh fruit and ice without
  other additives such as ice cream and no more
  than once a week. Bananas may be used as
  thickener.
• Trail mixes must always exclude candy
• Try to choose mixes with the majority being dried
  fruit
• Veggie Pizzas are limited to once per week

35
Other Reminders

• The only reimbursable salsa is that made at the
  school and/or as part of a nutrition lesson.
  Salsa made fresh at the grocery store is not
  acceptable.
• Refer to page 15

36
Page 17

• Buy American requirement applies to purchases
  made with FFVP funds
• Buy produce from your local grocery stores,
  farmers markets, and local growers

37
Page 20

• Program costs are broken down into two
  categories
• Operating costs
• Administrative costs

38
Operating Costs

• Expenses for acquiring, delivering, preparing,
  and serving fruits and vegetables
• Buying food, such as fruits, vegetables, dips,
  and condiments
• Buying nonfood items like napkins, paper plates,
  serving bowls and trays
• Value added services such as pre-cut produce,
  ready-made produce trays
• Salaries and fringe benefits for employees
  performing tasks related to the service of the
  FFVP

39
Administrative Costs

• Limited to 10 of your schools total FFVP grant
• Expenses for planning the Program, managing
  paperwork, obtaining equipment you need, and all
  other aspects of the FFVP not related to the
  preparation and service of fruits and vegetables

40
Administrative Costs Include

• Purchasing or leasing large equipment
• Salaries and fringe benefits for employees who
  compile and maintain claims and other reports,
  plan and write menus, order produce, track
  inventory, and coordinate promotion activities
• Expenses for nutrition education

41

• If you have doubts about whether or not a
  specific cost is allowable, contact Lisa or Beth
  to discuss this prior to incurring such costs.

42
Page 22

• Paperwork
• Submit claims monthly by the 10th day of the
  month
• Submit claims by mail (original
  and one copy)
• Complete and submit FFVP
• End-of-Year Report when requested
• Keep records for three years
• Outcome evaluation is very important
• Document your successes

43
Claim Form and Claim Process

• Refer to Blank Claim Form
• Refer to Example of a Completed Claim Form

44
Claim Form and Claim Process

• Use electronic version of claim form instead of
  manually writing out claim
• Saves time
• Reduces error in calculations
• Claim form is in Excel
• Complete all 3 worksheets in spreadsheet
• -front page, fruits vegetables, operating
  administrative costs

45
Claim Submission Deadline

• Claims due by 10th of the month following the
  month covered by the claim
• Example Julys claim is due August 10th
• Send original and one hard copy to IDOE

46
Send Claims To

• Lisa Graves- FFVP
• Indiana Department of Education
• Div. of SCNP
• Room 229, State House
• Indianapolis, IN 46204

47
Excel Claim

• Notice the 3 worksheets at the bottom of the
  spreadsheet

48
Claim for Reimbursement FRONT PAGE
49
Claim for Reimbursement FRONT PAGE
50
Claim for Reimbursement FRONT PAGE
51
Fruits and Vegetables
52
Fruits and Vegetables
53
Fruits and Vegetables
54
Admin. and Operating Costs

• Note If you purchase large qty. dressings
  remember to follow the 1-2 T serving size limit

55
Admin. and Operating Costs
56
Other Tips

• Be specific with wording
• Examples
• Fruit snacks The gummy snacks are not
  acceptable, but a trail mix with no candy and
  mainly fruit is acceptable.
• Pineapple cups Vacuum packed are not
  acceptable, but fresh pineapple in a cup is
  acceptable.
• When in doubt, call and find out!

57
Budgeting

• Funding period runs from July 1, 2007-June 30,
  2008
• First allocation of funds in July
• Second allocation of funds in October
• Excel spreadsheet tool

58
Nurturing the Plant

• Partnership and Nutrition Education

59
Nurturing the Plant

• Handbook Highlights
• Forming Partnerships
• Partner Web
• Nutrition Education

60
Handbook HighlightsPage 24-26

• Encouraging success
• IDOE is available to help schools
• Partnerships
• Collaborate with school partners
• Get to know your community partners
• Revisit your application

61
Share Your Success Stories

• Keep copies of e-mails
• Document your efforts
• Incorporate the FFVP into your wellness policy
• Use the media

62
Forming Partnerships

• Purdue Extension
• (1-888-EXT-INFO ask for your county)
• Local supermarket
• Local farmers market
• YMCA/YWCA
• Media

• Orchards
• Local growers
• PTA/PTO
• Community service groups
• Library
• Area businesses
• Wellness committee

63
Using the Partner Web

• Refer to CND FFVP Access to the Partner Web
  Handout
• Web-based forum to discuss and share experiences
• Primary contact will receive a login and password

64
CND FFVP Access to the Partner Web
65
Features
66
Guidance
67
Resources
68
Nutrition Education

• May purchase items using Administrative Funds
  (10 of total grant)
• Check with Lisa before you buy the item if you
  are unsure if it is reimbursable
• Books for classrooms are o.k.

69
Page 18-19

• Nutrition Education
• -For some students this may be their first
  exposure to fruits and vegetables
• -Provide education using a variety of methods
  depending on grade level
• Nutrition Promotion
• -Materials utilized as part of an educational
  activity about fruits and vegetables are
  acceptable

70
Nutrition Education Items Available from Team
Nutrition

• http//www.fns.usda.gov/tn/library.ht
  ml

71
Nutrition Education

• School Food Service
• Classroom

72
Ideas for Food Service

• Use table tents, displays, posters
• Invite local chefs to participate in food
  demonstrations
• Make a nutrition resource cart that can be loaned
  out to parents, teachers, or kids
• Plan an activity for each week of the month

73
Ideas for Food Service

• Use vendors as resources
• Hold Produce and a movie for schools that dont
  offer breakfast
• Have cafeteria staff dressed up on designated day
  as a fruit or vegetable
• Have a mystery fruit or veggie of the week

74
Ideas for Food Service

• Ideas from The Fruit Veggie Buzz
• Allow the children to vote for the next f/v
  they will receive
• Jazz up the names of your f/v menu items

75
Resources for Food Service

• Team Nutrition Resources
• http//teamnutrition.usda.gov/library.html

76
Team Nutrition Resources

• Fruits and Vegetables Galore
• MyPyramid Resources

77
MyPyramid and US Dietary Guidelines

• MyPyramid
• www.mypyramid.gov
• US Dietary Guidelines
• http//www.healthierus.gov/dietaryguidelines/

78
The Case for Change

• New dietary recommendations for fruits veggies
  MyPyramid 2005 Dietary Guidelines for Americans
• Much more than a cancer-prevention message
• Awareness has increased, but consumption has not

1991
2003
1996
2007
79
Research Overcoming Consumer Resistance

• As a brand, fruits and vegetables must
• Provide reasons to eat more
• Inspire rather than scare
• Motivate rather than preach
• Force a shift in mindset

TO
FROM
want to
have to
pleasure/ease/convenience
chore
bountiful variety
lack of choice
all forms count
only fresh
80

• www.fruitsandveggiesmorematters.org

81
www.graphicbytes.com/productspromotable/
82
Harvest of the Month

• http//www.harvestofthemonth.com/

83
Harvest of the Month

• Toolkit Elements -- Menu Slicks

84
Activity
85
Classroom

• All classrooms and all grade levels
• Example Floating orange
• FFVP Resource Guide from Partner Web

86
Classroom

• Team Nutrition Resources
• http//teamnutrition.usda.gov/library.html
• -Fruit and Vegetable Challenge Packet
• -Ideas for Elementary, Middle,
• and High Schools

87
School Wellness Resource Guide http//dese.missou
ri.gov/divadm/food/PDF/school_wellness_resource_gu
ide.pdf

• A listing of resources for
• school administrators and staff
• Updated April 2007
• See pages 25-36

88
California Department of Health
Serviceshttp//www.dhs.ca.gov/ps/cdic/cpns/
powerplay/pp_resources.htm

• School Idea Resource Kits  for 4th and 5th
  grades Each Kit includes 10 activities
• designed to encourage and
• motivate students to eat fruits
• and vegetables and be
• physically active every day.

89
California School Garden Network

• http//www.csgn.org

90
Exploring MyPyramid with Professor Popcorn

• Contact Purdue Extension (1-888-EXT-INFO)
• Nutrition education/physical activity/food safety
• Grades 1-6
• Meet Indiana Academic Standards

91
Choose Wellhttp//www.indianabeef.org/educators-m
aterials.html

• Math Nutrition KitGrades 4 and 5Through a
  series of seven activities, children learn the
  importance of choosing nutrient-rich foods first
  and techniques for visualizing appropriate
  portion sizes. The eighth lesson addresses
  physical activity and it's relation to weight
  management.

92
Food on the Runhttp//www.phi.org/pdf-library/Foo
dOnRunPractices.pdf

• This is an adolescent-focused nutrition education
  program designed to prompt adolescents and adults
  to advocate for policies that create environments
  in their school and communities that support
  healthy eating and physical activity choices.

93
Food Safety

• Make sure the FFVP is included in your school
  food safety plan
• Safe Handling of Raw Produce and Fresh-Squeezed
  Fruit and Vegetable Juices
• http//www.cfsan.fda.gov/dms/prodsafe.html

94
(No Transcript)
95
Food Safety

• www.fightbac.org

96
Keeping the Weeds Out

• Revisit the Action Plan

97
Q A Session/Evaluation
98
Contact Information

• Lisa Graves, MS, RD
• Team Nutrition Consultant
• E-mail lgraves_at_doe.state.in.us
• Beth Foland, MS, RD, CD
• Team Nutrition Projects Manager
• E-mail efoland_at_doe.state.in.us
• Call 317-232-0850 (local)
• 1-800-537-1142 (toll free)
• Website http//doe.state.in.us/food