Team Up for School Nutrition Success: Lead Mentors’ Training A LESHIA H ALL -C AMPBELL , P H D L EWANDA M ORSE , P H D Southwest Region Webinar Agenda Purpose of and expected outcomes for Team Up Roles and responsibilities of a lead mentor Problem management process model SMART goals and action plans NFSMI logistics and Frequently Asked Questions Southwest Region Team Up for School Nutrition Success Targeted technical assistance -Sharing best practices -Peer-to-peer mentoring/helping -Providing access to resources -networking Southwest Region Three Topic Areas for Team Up Based on self-assessment data: -Increasing participation -Menu planning -Food safety Southwest Region Layout & Design of Team Up •Panel discussions •Includes one lead mentor and 3 – 4 presenters •Break-out Sessions •Peer-to-peer mentoring/helping •Lead mentors facilitate and help Southwest Region Agenda Tuesday, April 14, 2015 7:30 am – 8:00 am 8:00 am – 8:15 am 8:15 am – 8:30 am 8:30 am – 9:30 am 9:30 am – 9:45 am 9:45 am – 10:45 am 10:45 am – 11:00 am 11:00 am – 12:00 pm 12:15 pm – 1:15pm 1:15 pm – 2:15 pm 2:15 pm – 2:30 pm 2:30pm – 3:30 pm 3:30 pm – 3:45 pm 3:45 pm – 4:15 pm 4:15 pm – 4:45 pm Registration Welcome / Overview of Workshop Synopsis of Forms Ice Breaker by Group Assignments Review Egan Helper Model, Action Plans, and SMART Goals Morning Break Best Practices Panel–Increasing Participation Q & A–Increasing Participation Breakout Session/Lunch Breakout Session/Lunch Best Practices Panel–Menu Planning Q & A–Menu Planning Breakout Session Afternoon Break Breakout Session Continued Wrap Up / Setting the Stage for Day 2 Southwest Region Agenda Wednesday, April 15, 2015 8:30 am – 9:00 am 9:00 am – 9:15 am 9:15 am – 10:15 am 10:15 am – 10:45 am 10:45 am—11:00 pm 11:00 am – 12:00 pm 12:00 pm – 1:00pm 1:00 pm – 2:00 pm 2:00 pm—2:45 pm 2:45 pm – 3:00 pm 3:00 pm – 4:00 pm 4:00 pm – 4:30 pm 4:30 pm – 5:00 pm Registration and Networking Overview of the Day Best Practices Panel–Food Safety Q & A–Food Safety Morning Break Breakout Session/Lunch Breakout Session/Lunch Allied Organization Resource Panel Resource Tables (Networking) Afternoon Break Networking by Topics, Rotate Mentors to Review Action Plans, Establishment of Partnerships Allied Organizations, State Agencies and Regional Office Breakout Session State Planning Wrap Up/Conclusion/Evaluation Southwest Region Role of the Lead Mentors/Helper •Serve as a facilitator in two areas of the workshop •Panel presentations •Breakout sessions •Act as a helper to the participants •Pre-Conference Mentor Workshop •Monday, April 13, 2015 at NFSMI at 6:00 PM Southwest Region Panel Presentations •Each lead mentor will facilitate one topic. •Gay Anderson – Increasing Participation •Beverly Girard – Menu Planning •Helen Phillips – Food Safety Southwest Region Facilitate Panel Presentations •Introduce the Topic Area – 2 mins. •Introduce the Panel Members – 5 mins. •Facilitate discussion – 10-15 mins./speaker •Wrap-up – 2 mins. •Lead question/answer session – 15 mins. •Provide transition to Breakout Session Southwest Region Break-out Sessions •Each lead mentor will facilitate a group. •Gay Anderson – Fruit Group (computer lab) •Beverly Girard – Vegetable Group (auditorium) •Helen Phillips – Protein Group (upstairs classroom) •Liz Purnell – Whole Grains Group (Small Business Center) Southwest Region Facilitate Break-out Sessions •Reintroduce the topic •Identify helpers in the room (3:1 ratio) •Rotate mentors each session •Lead Skilled Helper Model process for topic •Record issues on a flip chart •Wrap up Southwest Region Be a helper! •Listen to their “story” •Provide support – serve as an additional mentor •Answer any questions •Act as a resource •Be mindful of time Southwest Region Skilled Helper Model “How do I get what I need or want?” IV. Action “What do I need or want to happen? III. The Way Forward “What is going on in my school nutrition program?” II. Preferred Picture I. Current Picture Guiding individuals to find their own truth and their own solutions. “How do I make it all happen?” Southwest Region Skilled Helper Model: Stage I – The Current Picture Task 1A The Story Task 1B The Real Story Task 1C The Right Story • What is your story? • Helps reveal and discuss their problems • What is really happening? • Helps identify new perspectives • What are the key issues to address? • Helps develop a thought – preferred outcomes Southwest Region Skilled Helper Model: Stage II – The Preferred Picture Task 2A Possibilities Task 2B Goals & Outcomes Task 2C Commitment • What do I want? • Brainstorming possible goals • What do I really want? • Setting SMART goals • What am I willing to pay? • WE WILL NOT ADDRESS THIS STEP. Southwest Region Skilled Helper Model: Stage III – The Way Forward Task 3A Possible Strategies Task 3B Best-Fit Strategies Task 3C Plan • What are the possible ways to achieve the goals? • Brainstorm possible strategies. • What strategy(ies) are best for me? • Drill down to find the strategies that are a best-fit. • How will the strategies be organized? • WE WILL NOT ADDRESS THIS STEP. Southwest Region SMART Goals S • Specific – State exactly what you want to accomplish. M • Measurable – How will you evaluate if the goal has been met? A • Achievable – Is it something you can actually accomplish? R • Relevant – How does it align to your objectives? resources? T • Time-bound – What timeframe would create a sense of urgency? Southwest Region S – Specific State exactly what you want to accomplish. •Goals should be simplistically written and clearly define what you are going to do. •Try to answer the five “W’s”: • • • • • Who – Who is involved? What – What do I want to accomplish? Where – Where will this happen? When – When will this happen? Why – Why am I setting this goal? Southwest Region M – Measurable How will you evaluate if the goal has been met? •Goals can be quantified to a determined amount of a specified unit. It is the indicator of progress. •Try to answer questions such as: • How much? • How many? • How will I know it’s accomplished? • What is the goal line? Southwest Region A – Achievable Is it something you can actually accomplish? •Goals state what results can be realistically be achieved, given available resources – but may stretch the team. •Ask yourself these questions: • Are you prepared to make the commitment necessary to reach your target? • Are you willing to make major changes in your routine and work environment? • Is there a more achievable goal you would be willing to work for? Southwest Region R – Relevant How does it align to your objectives? •Goals must be ones that you are willing and able to work on and must be based on forecasted needs. •Try to answer questions such as: • Do I have the resources? • Does it make sense for my program? • Does it align with my priorities and needs? Southwest Region T – Time-bound What timeframe would create a sense of urgency? •Goals should be linked to a timeframe that creates a practical sense of urgency. •During your timeframe, ask yourself: • What can I do TODAY to reach my goal? • What can I do one week from now? • What can I do one month from now? Southwest Region Southwest Region Action Plans •Helps you focus your ideas and decide what steps are necessary to achieve your goals. •Identifies what you want to achieve over a given period of time. •Helps you reach your goals. Southwest Region Problem Developed menus that meet the standards, but having a difficult time identifying a whole grain-rich pasta of choice that students prefer. Southwest Region Best Practices/Solutions •Employee Training •Taste Tests with Students & Staff •Contact other districts for ideas & suggestions •More nutrition education with students •Model behavior by having teachers, student groups (i.e., athletes), administrators, and parents promote food choices •Try, Try, Try…and Try Again Southwest Region S.M.A.R.T. Goal-Menu Planning Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating. ◦ Specific: Students will taste test whole grain-rich pastas. ◦ Measurable: 65% of students will prefer the selected whole grainrich pasta. ◦ Achievable: Yes ◦ Relevant: Yes ◦ Time-Bound: Next 3 months Southwest Region Team Up for School Nutrition Success Action Plan Menu Planning Goal: Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating. Date: 11-14-14 Expected Outcomes (measurable and specific): Lunch menus will meet the meal pattern standards. Menus will reflect the food preferences of students. Observations: Plan (What will you do to achieve the expected outcome) Provide taste tests of new food items Contact other districts for ideas and suggestions Employee Training on culinary techniques of preparing whole grain-rich pastas. More nutrition education with students Person Responsible SN Director/Site Manager SN Director SN Director and Staff SN Staff and Teachers Measure of Success Taste Test Results Established relationships and ongoing communication Training completion records Participation in nutrition education activities Target Date Date Completed Ongoing (Annually) Ongoing Monthly Ongoing (Quarterly) Resources: NFSMI’s Culinary Techniques, USDA’s Whole-Grains Resource, Healthy Cuisine for Kids, Team Up for School Nutrition Success, and Other Allied Organization Resources Southwest Region Another Simplistic Goal All cooks will complete the NFSMI’s Culinary Techniques: Preparing Entrees online course by June 2015. ◦ Specific ◦ Measurable ◦ Achievable ◦ Relevant ◦ Time-Bound Southwest Region Logistics •Travel •Receipts •Reimbursements Southwest Region Questions or Comments Southwest Region