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NFSMI Applied Research Update
2007 USDA/State Agency ConferenceNashville, TN
November 29, 2007
NFSMI Mission
Applied Research supports the NFSMI mission by conducting research and development projects that influence practice by:
increasing knowledge,providing resources for program
assessment, anddetermining best practices for issues
impacting the operation of CNPs.
NFSMI Research and Development
Focus AreasOperational AccountabilityBest PracticesWellnessEquipment/DesignHuman ResourcesCustomer Service
Research Approaches
Qualitative Focus Groups Expert Work Groups Case Studies
Quantitative National Surveys
BenchmarkingNeeds Assessments
2006-07 CNP Research Partners
Focus Groups, Case Studies, Expert Work Groups, Review Panels
35 states
7 USDA regions
ARD Research Highlights
Investigation of school professionals’ and parents’ attitudes toward school wellness
implementation in elementary schools
Methodology: Focus Groups and National Survey Study Participants: school nutrition directors, principals,
teachers, and parents Findings:
Benefits to implementing a local wellness policy Improve physical fitness among children Promote life-long eating habits Increased intake of healthy foods
Challenges to implementing a local wellness policy Gaining support from
school administration teachers parents/families
Competencies, Knowledge, and Skills of Effective School Nutrition Assistants/Technicians
Methodology: Modified Delphi, Expert Panel Work Session, and Review Panel
Study Participants: state agency, school nutrition directors, school nutrition managers, and NFSMI education and training staff
Findings: Six functional areas
Food Production Sanitation, Safety, and Security Customer Service Program Regulations and Accountability Equipment Use and Care Professional Excellence
Twelve competencies 45 knowledge statements 105 skill statements 37 of the knowledge and skill statements necessary when hired Training is an expectation after hire
Exploring School Professionals’ Attitudes Towards Recess Placement Issues in Elementary Schools
Methodology: Focus Groups, National Survey Study Participants: school nutrition directors, principals,
teachers Findings:
Issues to Consider When Scheduling Recess Maintaining instructional time Children’s academic performance Promoting children’s health and well-being
Implementing a successful recess before lunch program Having strong leadership for the program All involved parties working together to establish policy Maintaining a positive attitude about the program
Feasibility of Offering Healthful Reimbursable Mealsto High School Students Through Vending Machines
Methodology: Case Study Study Participants: school nutrition directors, vending specialist Findings:
Factors key to implementation Support – local, state, and federal Regulations - local, state, and federal Technology – vending machines an approved point-of-service
Factors to selection of food items Food Safety Student Preference Cost Labor Nutrition Value Pre-packaged Portion and Packaging Temperature Requirement
Benefits to vending reimbursable meals Potential increase in student participation Income Labor saving Convenience
Best Practice Self-Assessment Web-based Resource for Serving the Nutritional Needs of
Pre-Kindergarten Children the School Setting
Methodology: Focus Groups, National Survey, Expert Work Panel, Review Panel
Study Participants: school nutrition directors/managers, school principals/superintendent, and early education coordinators
Findings: 7 Research-Based Practice Categories
Communication and Training Nutritious Meals and Meal Experiences Administrative Support Encouragement Mealtime Opportunities Dining Environment Healthy Wellness Practices
17 Goals 96 Best Practice/Quality Indicator Statements
In-Classroom Breakfast Programs: Best Practices
Methodology: Case Study of Exemplary Programs Study Participants: school nutrition directors, school
administrators, teachers, custodians Findings:
Best Practices Areas Team approach for planning Customized menu planning Logistics of distribution and service Financial success and recordkeeping Environment for learning and school culture Continuous quality improvement and evaluation
Exploring the Uniqueness of School Nutrition Programs in Large School Districts
Methodology: Expert Work Group and National Survey Study Participants: school nutrition directors in districts with
student enrollment of greater than 30,000 Findings:
Top Operational Issues/Practices Encountered Putting together an effective management team is critical Serving as the SN representative with district administration Operating the SN department as a business within the district
Top Characteristics/Qualities Important to SND Success Maintains integrity Finds solutions Creates a vision for the SN operation
Top Training Needs Handling difficult people with differing personalities Applying team building skills Handling conflict effectively
Involvement of School Nutrition Professionals in the Equipment Purchasing and Facility Design Process
Methodology: Expert Work Group and National Survey
Study Participants: school nutrition directors Findings:
Top two resources presently used for both equipment purchasing and facility design are:
Other school nutrition directors Other school districts
Most had not received formal training in equipment purchasing and facility design
The majority reported not having enough resources or training to be effective in the process
Investigation of Issues Influencing High School Students’ Decisions to Eat School Lunch
Methodology: Focus Groups and Survey Study Participants: high school students Findings:
Phase I – Identified two distinct types of participants with varying perspectives
Questions to address: Why do non-participants choose not to eat school lunch? What attributes influence the satisfaction of students who eat
frequently?
Phase II – The need for developing two surveys A needs assessment survey measuring reasons for non-
participation A survey to assess satisfaction for establishing internal
benchmarking levels
Research-based Resources
Research-based Resources
Research-based Resources
Research-based Resources
Best Practices to Serving the Nutritional Needs of Pre-Kindergarten Children
NFSMI Best Practice Guide for Implementation or Assessment of an In-Classroom Breakfast Program
NFSMI Insight
Recent Insight Publications On-the-Job Training for School Nutrition
Assistants/Technicians is Essential
Vended Reimbursable Lunches – A New Option for Serving High School Students
School Principals are Key to Implementing a Local Wellness Policy
NFSMI Insight
Electronic Newsletter
Research In Progress
Developing competency-based performance appraisal for SNP managers and assistants/technicians
Identifying issues associated with operating school nutrition programs in districts with less than 30,000 students
Developing a survey to measure high school students’ satisfaction with school lunch
Research In Progress
Identifying the perceptions, practices, and barriers to providing a healthy wellness environment in child care centers participating in the Child and Adult Care Food Program
Identifying the competencies, knowledge, and skills for school nutrition directors in the 21st Century
Identifying the prevalence, barriers, and training resources needed to serve school age children having special nutrition needs
Research In Progress
Exploring the use of Web-based technology for training school nutrition directors/supervisors
Identifying school nutrition directors’ and managers’ perception of their role in supporting and contributing to a school wellness environment
Developing an equipment purchasing and facility
design content resource and Web-based training resource
Seven Steps to Influencing Practice
Listen toCNP
Stakeholders
Quantitative Phase
Research Findings
DevelopResearchObjectives
Qualitative Phase
Publications and
Resources
EducationAnd
Training1
2
3
45
6
7
Influencing Operational
Practices