Team Up for School Nutrition Success: Mentors’ Training

PRESENTERS

MARJUYUA LARTEY-ROWSER, PHD, RD

ALESHIA HALL-CAMPBELL, PHD

LEWANDA MORSE, PHD

Webinar Agenda◦Review of the purpose and expected outcomes for Team Up for School Nutrition Success (Team Up)

◦Review of the role and responsibility of the lead mentor.

◦Review a Problem-Management Process model that will be used during Team Up

◦Travel and reimbursement

Team Up for School Nutrition Success

◦Sharing best practices◦Peer-to-peer mentoring ◦Providing access to resources◦Networking

Topic Areas for Team Up Increase Participation Menu Planning Food Safety

Layout and Design of the Team Up Workshop Panel Discussions

◦ Includes 1 facilitator and 3-4 presenters ◦ Conducted one at a time based on topic area

Breakout Sessions◦ Peer-to-peer mentoring ◦ Lead mentors facilitate and help

Role of the Mentors Panel Discussions (1hr)

◦ Introduce the Topic Area (2 min.)◦ Introduce Panel Members (5 min.)◦ Facilitate Discussion (10 -15 min./speaker)◦ Wrap Up (2 min.)◦ Manage Questions and Answer session (15 min.)

Role of the Mentor Breakout Sessions

◦ Large group broken down into 4 smaller groups◦ Each group will have a Lead Mentor to facilitate the

discussion◦ Lead Mentors will reintroduce the topic and prepare the

participants for the session

Mentors◦ 3:1 ratio◦ Work through the Skilled Helper Model with participants

Role of the Mentors Helper

◦Listen to “their story”◦Provide support◦Answer any questions◦Act as a resource

Skilled Helper Model

Action: How do I make it all happen?

II. Preferred

Picture“What do I

need or want?”

III. The Way Forward

“How do I get what I need or want?”

I. Current Picture

“What is going on?”

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?

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.

Problem Developed menus that meet the standards, but having a difficult time identifying a whole grain-rich pasta of choice that students prefer.

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

Simplistic Goal All cooks will complete the ICN’s Culinary Techniques: Preparing Entrees online course by December 2015.◦ Specific◦ Measurable◦ Achievable◦ Relevant◦ Time-Bound

Agenda at a Glance

7:30 am – 8:00 am Registration8:00 am – 8:15 am Welcome / Overview of Workshop 8:15 am – 8:30 am USDA’s Perspective8:30 am – 9:30 am Review Team Up Model, SMART Goals & Action Plans9:30 am – 9:45 am Morning Break9:45 am – 10:45 am Best Practices Panel–Increasing Participation10:45 am – 11:00 am Q & A–11:00 am – 12:30 pm Lunch 12:30 pm – 2:00pm Breakout Session 2:00 pm – 3:00 pm Best Practices Panel–Menu Planning3:00 pm – 3:15 pm Q & A–3:15 pm – 3:30 pm Afternoon Break3:30pm – 4:45 pm Breakout Session4:45 pm – 5:00 pm Wrap Up / Setting the Stage for Day 2

Agenda, Day 28:00 am – 8:30 am Registration and Networking8:30 am – 8:35 am Overview of the Day8:35 am – 8:45 am Available Resources 8:45 am – 9:45 am Best Practices Panel–Financial Management9:45 am – 10:00 am Q & A– 10:00 am—10:15 am Morning Break10:15 am – 11:30 am Breakout Session 11:30 am – 12:45pm Lunch 12:45 pm – 1:45 pm Allied Organization Resource Panel1:45 pm—2:15 pm Resource Tables (Networking)2:15 pm – 2:30 pm Afternoon Break2:30 pm – 2:45 pm General Session “Going Forward”2:45 pm – 3:15 pm Networking by Topics with Panelists3:15 pm – 4:15 pm State Planning4:15 pm – 5:00 pm Wrap Up/Conclusion/Evaluations

Grouping At A Glance

Breakout Group A (Fruits)

    

 

Breakout Group B (Vegetables)

    

Breakout Group C (Whole Grains)

    

Breakout Group D (Protein)

     

Logistics

•Travel

•Receipts

•Reimbursements

Travel Policies and Procedures

Contract (Letter of Agreement)◦ Signed and returned to ICN

Carpooling◦ Notify ICN of the driver and

all passengers

Transportation from Airport to Hotel ◦ Airport Shuttle

Hotel Accommodations in Kansas City, MOo Make reservations and will

pay out of pocketo Kansas City Airport

Marriotto 775 Brasilia Ave., Kansas

City, MO 64153o September 22-23, 2015 (three

nights)o Reimburse cost of room charge

only

Reimbursements•Reimbursement requests must be submitted by October 23, 2015.• Allow 45 days for payment

•Rand McNally driving directions must be provided with mileage for reimbursement.

• W-9’s are required for reimbursements• Mail in with

reimbursements

Receipts•Original, itemized receipts• Alcohol – not

reimbursable – must be on a separate receipt• Tips – not

reimbursable

Mentor PanelistsIncreasing Participation

1. Stephanie Beyer (ND)

2. Judy Poehlman (NE)

3. Mapuana Weiss (UT)

Menu Planning

4. Kathy Martin (MT)

5. Jim Rowan (CO)

6. Shannon Thompson-Emslie (WY)

7. South Dakota Panelist?

Food Safety

1. Michele Crumbaugh (MO)

2. LaRae Doll (IA)

3. Kathy Eaton (KS)

Pre-Workshop Self-Assessment for Participants

•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

Attire•Business casual

•Jacket• Temperature fluctuates in

the building

Things to Remember:•On-site training held for all mentors and lead mentors on Monday, Sept. 21st starting at 6pm.

• Please be on time• Dinner will be served at 5:15p

•Mentor Training Manual will be available at the on-site training.•Check your emails for updates from ICN regarding TEAM UP

Questions