Team Up for School Nutrition Success: 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 mentor Skilled Helper 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 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 Mentor/Helper •Serve as a facilitator in two areas of the workshop •Panel presentations •Breakout sessions •Act as a mentor to the participants •Pre-Conference Mentor Workshop •Monday, April 13, 2015 at NFSMI at 6:00 PM Southwest Region Panel Presentations •Select mentors will present during the panel discussions. •Give a 10 - 15 minute presentation. •Respond to questions during the question and answer session. Southwest Region Break-out Sessions •Mentors and participants divided based on school size •Each group facilitated by a lead mentor •Session groups – same each time •Smaller mentor groups (3:1) – should rotate and change each session Southwest Region Facilitate Break-out Sessions •Understand and follow ground rules. •Understand the Skilled Helper Model process. •Be mindful of the time. •Record the participants’ story. •Work through the Skilled Helper Model. •Wrap up. Southwest Region Be a helper! •Listen to their “story” •Provide support •Answer any questions •Act as a resource 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 six “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 Travel Policies and Procedures Contract (Letter of Agreement) ◦ Signed and returned to NFSMI Ground Transportation ◦ 72 miles (1 hour drive) from Memphis ◦ Directions emailed Hotel Accommodations Rooms are booked and have been direct billed to NFSMI. o April 13-16, 2015 (three nights) o o Cost of room charge only Carpooling ◦ Notify NFSMI of the driver and all passengers Southwest Region Rental Cars •Must be approved •Rent an intermediate or lower level CAR •No additional charges •Fuel must be purchased at a gas station, not the rental car company. (receipt required) • Strongly suggest renting directly through rental car websites • Try to avoid travel websites like Expedia, Orbits, Hotwire, or similar sites. o These typically do not provide itemized receipts which are required. Southwest Region Reimbursements •Reimbursement requests must be submitted by May 15, 2015. • Allow 45 days for payment •Rand McNally driving directions must be provided with mileage for reimbursement. • W-9’s are required for reimbursements • Will complete on-site Southwest Region Receipts •Original, itemized receipts •Alcohol – not reimbursable – must be on a separate receipt •Tips – not reimbursable Southwest Region Pre-Workshop Self-Assessment •Three (3) Topic Areas • Increasing Participation • Menu Planning • Food Safety •SNA’s Keys to Excellence Best Practice Areas • Assess your operation • Use a scale of 1 to 5 • 1 = extremely poor • 5 = excellent Southwest Region Attire •Business casual • Does not require a jacket or suit • Can be a little more fashion forward • No jeans, shorts, or other too-casual clothing • For men, a collared shirt is still required. •Jacket • Temperature fluctuates in the building Southwest Region Questions or Comments Southwest Region