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Team Nutrition

Training Grants - 1996 TN Grants

Last Modified: 08/08/2014

Alaska, Idaho, and Nevada

The consortium of Alaska, Idaho, and Nevada will expand the training infrastructure for their States and the State of Washington using their own funds for the implementation of the Healthy School Meals Initiative (HSMI). They will compile available resources and develop supplemental materials for the train-the-trainer workshops. Training will take place in each State. Each trainer will then be responsible for conducting training in their regional areas.

The consortium will also develop training materials for residential child care institutions (RCCI's), to include an analyzed and tested cycle menu which will include smaller sized recipes and food items commonly served in their programs.

They also plan to develop a training tool for school food service personnel (servers, cashiers, part-time employees and substitutes) to provide education, motivation, training, and other skills necessary to provide healthy meals. Additional HSMI materials will be used, and offer versus serve materials expanded especially for cashiers.

They want to promote HSMI through nutrition education in the classroom, community, and cafeteria by providing five regional presentations. Local and State partnerships will be developed, and training offered to teachers, principals, parents, and students on the importance of healthy school meals. At least five mini-grants will be awarded to schools for development of model programs to support healthy school meals. Food and Nutrition Information Center will deliver training to the trainers on the Healthy Meals Resource System, in turn, the trainers will go back to their States to deliver training on meeting the new regulatory requirements and the Dietary Guidelines.

For more information contact:

SeAnne Safaii, MS, RD, Consultant
Idaho State Department of Education
Child Nutrition Programs
P. O. Box 83720
Boise, ID 83720
(208) 334-6820

Colorado

The Colorado Department of Education plans to target all Colorado school districts to provide training, assistance, and resources to implement the USDA Healthy School Meals Initiative (HSMI). Their efforts will begin with a student survey to determine their food preferences. The information will be used as a basis for creating menus which meet the HSMI using USDA standardized recipes, Tool Kit recipes, and local district standardized recipes.

They also plan to provide training, technical assistance, and resources to school food authorities to help them incorporate USDA recipes with quality food preparation techniques. The training will include Culinary Techniques for Healthy School Meals, Trimming the Fat, and nutrient analysis software.

They will also provide assistance and technical training to school district personnel that will help school food service personnel and educators provide information to students, parents, and the community about nutrition and the HSMI guidelines. TN curricula, menu templates, and other resources will be distributed, and presentations by the Junior Chefs will also be given to students in classrooms.

For more information contact:

Judy Schure, Senior Consultant, or Jeanne Aiello, Consultant
Colorado Department of Education
Nutrition Unit 201
East Colfax Avenue, Room 209
Denver, CO 80203
(303) 866-6654
or (303) 866-6659

Illinois

The Illinois State Board of Education plans to provide three major activities to assist school food service professionals in preparing healthy school meals. The first activity includes a director's and manager's conference held in two locations, providing participants with the chance to develop advanced skills in food service management. Training will include information on USDA regulations, food purchasing, sanitation practices, and use of the Internet.

The second activity planned is a teleconference targeted toward school food service production staff. The teleconference will provide information on the importance of standardized recipes, recipe components, recipe modification, and measuring student acceptance of menu items. Videotapes of the teleconference will be mailed to each school district to be used as a training tool for future staff development. The activity will culminate in a cook-off, where school food service professionals will be given an opportunity to enter their recipes and menus. The top 24 recipes will be selected. Those schools, using commonly available equipment, will work with institutional food classes in universities and community colleges to reproduce and taste-test the recipes. Twelve finalists will be selected and videotaped, showcasing the learned skills while promoting the National School Lunch Program. A winner will be selected by a panel of judges consisting of school food service personnel, students, media representatives, and parents. A CD-ROM will be developed showcasing the professionals demonstrating food preparation techniques.

The third activity planned is the formation of an ad hoc advisory committee consisting of representatives from various local, State, and National agencies already involved in training. Their discussions on strategies and available resources will result in the goal of providing quality staff development for school food service personnel.

For more information contact:

James C. Burke, Division Administrator
Illinois State Board of Education
Financial Outreach Services Division
100 North First Street
Springfield, IL 62777 (217) 782-2491

Louisiana

The Louisiana Department of Education plans to expand on their previous efforts by strengthening their training infrastructure. The first project they plan to undertake is the review and revision of the State agency's current food service technician and manager training program to reflect the changes in the Federal regulations and the National School Lunch and School Breakfast Programs. They plan to expand their pool of NETPRO trainers from 10 to 20, and work with the State Cooperative Extension Service and Office of Public Health to train State agency officials and key leaders in the State on the revised meal pattern regulations, allowing them the chance to serve as valuable resources to the local school food authorities.

Louisiana also plans to expand the use of electronic networking among school food authorities by 50 percent. This will improve communications and support the access to information on nutrition, food preparation, and the changing requirements.

For more information contact:

Alice Carroll
Louisiana Department of Education 
Bureau of Food & Nutrition Services
P.O. Box 94064
Baton Rouge, LA 70804
(504) 342-3695

Massachusetts

The Massachusetts State Department of Education will provide training and technical assistance for their school food service professionals. One project will be teaching nutrition requirements and the Dietary Guidelines for Americans through a traveling interactive workshop called Dietary Guidelines on the Move. Six workshops will be offered. Free Internet access will be offered to all public schools in the State, and a nutrition web page will be established on the State DOE Web Site as a sustainable way to communicate and transfer information.

The State agency plans to offer food service directors of TN Schools the opportunity to become members of a peer resource group. This group will submit newsletter articles on their efforts, develop school nutrition goals for schools, and act as a telephone resource for new approaches to introduce the Dietary Guidelines into school meals and the nutrition/health curriculum.

Massachusetts also plans to complete a Cafeteria to Classroom Nutrition package using materials, curriculum, and cycle menus from the State Heart Association and from the Stalker Institute. A K-3 curriculum will be developed complimenting the 4-6 curriculum developed by the Heart Association, as well as marketing and promotion materials.

Additionally, the State agency plans to provide training for Nutrition Education Health Teams, consisting of school food service directors, health teachers, nurses, guidance counselors, and home economics teachers. This training would be provided through the John Stalker Institute, and would be based on the State's Health Curriculum framework.

For more information contact:

Stephen H. Carey, Administrator
Massachusetts Department of Education
Nutrition Programs and Services
350 Main Street
Malden, MA 02148
(617) 388-3300, extension 506

Michigan

The Michigan Department of Education intends to target their high-need, larger school districts that serve about 70% of the students in the State. They plan to provide training and technical assistance for school food service personnel in two components.

The first component will involve training 420 two-person teams (the director/supervisor and the head cook/manager) of school food service personnel to prepare and serve healthy meals meeting the Dietary Guidelines, using hands-on Healthy Cuisine for Kids curriculum developed by the National Food Service Management Institute. Once trained these teams will train their employees at the local level, resulting in 4,200 additional trained school food service personnel.

The second component is designed to build partnerships at the local level to support and enhance TN Schools. They plan to develop and distribute video packets as a technical assistance piece designed to help food service personnel networking with county extension personnel, build community partnerships to support and foster implementation and expansion of TN School activities.

For more information contact:

Susan Perkowski Anderson, Supervisor
Michigan Department of Education
Child Nutrition Program
Box 30008
Lansing, MI 48909
(517) 373-2374

Minnesota'

The Minnesota Department of Children, Families, and Learning plans to sustain the created training infrastructure by completing a multitude of projects. They plan to combine the activities of their established TN Training network with the initiation of a mentorship program throughout the State. The mentors will be school food service personnel who have met the goals of the Healthy School Meals Initiative and who can provide leadership and support to those school food authorities that are striving to meet the Dietary Guidelines. Specialized TN trainers will be activated to promote and train food service personnel on NuMenus and the revised Minnesota LunchPower Menus.

Minnesota will design training opportunities based on the learning style and educational needs of their food service personnel. The training opportunities will include mini-promotional workshops and regional carnivals. They also plan to show school food service personnel how to market their programs by using TN materials, a marketing guidebook, and student posters and newsletters.

Finally, they plan to collaborate with communities by continuing their TN Partnership Advisory group and foster a collaboration with the Minnesota Extension Service to provide promotional training sessions.

For more information contact:

Carol Rowe, Acting Team Leader
Minnesota Department of Children, Families, and Learning
Food and Nutrition Service
Capitol Square Building
550 Cedar Street St. Paul, MN 55101 (612) 296-9479

Mississippi

The Mississippi State Department of Education, in conjunction with the University of Southern Mississippi, plans to implement a database system called Mississippi MiniMax Menus (4M). Using this database, Child Nutrition Program personnel in over 950 school sites will plan and serve meals that meet the nutrition standards of USDA and appeal to students. Recipes will be modified and standardized, and two sets of menus (for elementary and secondary schools) will be developed. All of the menus in the 4M database will be analyzed by USDA-approved nutrient analysis software programs.

Mississippi will also develop menu modification matrixes (exchanges) and print recipes that school food service personnel can use to create their meals in response to student preferences. Training manuals for 4M will be developed, and training established on 4M for the State's school food service administrators and managers, who will, in turn, train their own people.

For more information contact:

Doris J. Schneider, Director
Mississippi Department of Education
Office of Child Nutrition
P.O. Box 771
Jackson, MS 39205
(601) 359-2540

Montana

The Montana Office of Public Instruction, using the foundation established from the 1995 TN Training Grant, will continue to expand statewide training opportunities for school food service personnel and educators in the implementation of the Dietary Guidelines for Americans to shape healthy eating habits in children. Knowing student acceptance of meals while using either the enhanced food-based or NuMenus options, will provide insight on how to more effectively meet the nutritional needs and preference of their students. The activities they plan, when combined with USDA's TN Program will support schools' efforts in improving the education and health of children through better nutrition.

Montana plans to distribute their video What is a Team Nutrition School? as a marketing tool for promoting TN. They will purchase multimedia equipment to be used to train school food service staff throughout the State during regional training sessions and annual State conferences. Training subjects will include menu planning, procurement, food preparation and services, and nutrient analysis. They will also provide training to teachers on nutrition education during their regional in-service and summer training sessions.

Montana will continue their USDA recipe adaptation project, as well as complete and publish the student acceptance of meals research project findings. Finally, they will initiate a mini-grant program to establish new TN Schools.

For more information contact:

Mary E. McAulay, Specialist
Montana Office of Public Instruction
Health Enhancement & Safety Division,
School Food Services
P.O. Box 20251
Helena, MT 59620
444-4413

New Hampshire

The New Hampshire Department of Education plans to provide additional training for the school food service professionals in their State with the help of their sister State, Vermont. They plan to provide training for food service directors in both States by pooling resources for high quality training on management issues. New Hampshire will contract with their State School Food Service Association (NHSFSA) to create training focusing on production team skills, teamwork, and the new regulations and will offer training in the Keys to Excellence, helping the NHSFSA move toward a peer review program in the State. They'll also form a partnership with the State chapter of the American Culinary Federation to connect their members with school food service directors.

They will offer NuMenus computer analysis training sessions for 150 school food service professionals and one basic Internet training. In addition, they will obtain assistance with computerized nutrient standard menu analysis for State staff. They will also contract with the National Food Service Management Institute for a NET needs assessment.

For more information contact:

Kathi Wilhelm, R.D., Administrator
New Hampshire Department of Education
Bureau of Nutrition Programs and Services
101 Pleasant Street
Concord, NH 03301
271-3860

New York

The New York State Education Department plans to contract with the Madison-Onieda Board of Cooperative Educational Services (BOCES) to provide the training for the State's school food service personnel. BOCES will provide nutrient analysis computer training using a "traveling computer lab," as well as open a resource/informational telephone line for technical assistance once the training is completed. They will deliver the train-the-trainer programs on production records and standardized recipes to 30 master instructors. The master instructors will also receive training in the planning and preparation of meals that meet the Dietary Guidelines for Americans (DGA) from the Culinary Institute of America. The instructors will, in turn, go back to their areas and train the local food service directors and staff, teachers, and parents in the preparation of healthful, attractive school meals that will meet the DGA and that are appealing to children.

For more information contact:

Frances N. O'Donnell, Coordinator
New York State Education Department
Child Nutrition Program
Administration and Reimbursement
Room 548 Education Building
Albany, NY 12234
(518) 474-3956

Pennsylvania

The Pennsylvania Department of Education plans to deliver training in response to needs assessments. The training will be in the form of a series of workshops for school food service personnel. An advisory council and training cadre have been selected, and training has been held on choosing menu planning options and food production. A training workshop on documentation requirements for menu planning options will be offered in three five-hour sessions. Additionally, a Skills Training teleconference for school food service directors will be held in July 1997, providing the skills necessary to implement the Healthy School Meals Initiative.

They also plan to train the cadre in computerized menu planning and analysis, who will then train directors at the local level. Recognizing that there are three different levels of computer awareness or skills, training on Nutrikids will occur in two phases: the first to give intensive hands on training to the cadre and others who will serve as mentors, role models, and trainers, and the second to develop training materials to create and sustain awareness and interest among the school food service directors in the State, to encourage participation in future training offerings on computerized menu assessment/analysis.

For more information contact:

Patricia Birkenshaw, State Director
Pennsylvania Department of Education
Division of Food and Nutrition
333 Market Street, 4th Floor
Harrisburg, PA 17126-0333
(717) 787-7698

Rhode Island

The Rhode Island Department of Elementary and Secondary Education plans to expand and build upon the core training program established during the 1995 TN Training Grant period. They will offer two-day training sessions to multi-level school food service staff, chefs, and other sponsors such as residential child care institutions (RCCIs). Training will cover topics such as low-fat cooking, the use of commodities, food safety, the Dietary Guidelines for Americans, and equipment purchasing. Training will take place at Johnson & Wales University and, to mirror more realistic settings, in school kitchens. Training will be customized to the needs of the school food service professional.

Rhode Island also plans to create a TN Training (TNT) Institute at Johnson & Wales University. Upon its inception, chefs and nutritionists will attend one-day annual training sessions at the TNT Institute. They will be given updates on school meal issues and training on how to access resources.

A resource center with a lending library is planned, along with an electronic access system, including the Internet. A multi-media TN Resource kit will be assembled using resources already developed. A TN core team will plan nutrition activities for schools. Finally, a school food community service component will be added -- in-kind service hours will be provided by culinary students at Johnson & Wales University. These students will provide technical assistance to the schools with on-site visits.

For more information contact:

David J. Andreozzi, Finance and Administration Manager
Rhode Island Department of Elementary and Secondary Education
Office of Finance, Nutrition Programs Section
255 Westminster Street
Providence, RI 02903
(401) 277-4600, ext. 2451

South Carolina

The South Carolina Department of Education plans to set specific standards for entry into the school food service field to ensure the service of quality meals served to students. They plan to establish a food service training resource center with minigrants to districts or schools to acquire the needed technology to access and use these resources. They will also formulate three guidance books for district supervisors and site managers, giving them information on how to train their personnel on the Dietary Guidelines for Americans and how to implement Healthy School Meals Initiative (HSMI) in their cafeterias. The guidance books will be field tested and revised as necessary. Additionally, they will establish and advertise a training delivery system designed to deliver the majority of small group training in the State. Three training centers in different locations in the State will be used by local school food service personnel to train on HSMI.

For more information contact:

Edna Page Anderson, PhD., Education Associate
South Carolina Department of Education
Office of School Food Services
Suite 200, 1429 Senate St. 
Columbia, SC 29201
(803) 734-8204

Vermont

The Vermont Department of Education's project plans to hold a series of training activities addressing how to manage and accomplish changes in food service programs, as well as integrating those programs with nutrition education efforts. The State will expand the nutrition education program by creating a plan for schools and teachers, offering them a day-long conference and mailing on how to implement nutrition education and how to access resources.

They plan to increase the skills of food service managers by waging an extensive campaign to address the technological barriers schools face in implementing nutrient standard menu planning. They will contract out training centers at two State technical schools or colleges and offer training in word processing, spreadsheets, nutritional analysis and the Internet. They will also hold a technology fair, advertising it via brochure and by a State school meals web site.

The State plans to expand an on-going technical assistance project specifically targeted toward 1/3 of the school food authorities that have 150 or fewer students. The Small School Survival Strategies training will cover program management and menu planning. Additionally, other efforts will focus on consolidating the management of as many as 13 separate small School Food Authority's under food service managers.

They will also offer, in conjunction with the New Hampshire Department of Education, a repeat session of Planning for Change. Vermont Interactive TV (VIT) will air a "newsletter" for school food service directors to get updated Healthy School Meals Initiative information and other classes, such as Prep'niques and Trimming the Fat.

For more information contact:

Josephine Busha, State Director
Vermont Department of Education
Child Nutrition Programs
120 State Street
Montpelier, VT 05620
(802) 828-5154

West Virginia

The West Virginia Department of Education plans to build on their efforts toward achieving nutrition integrity in their schools. Under this project, all district menu planners and food service directors will be required to measure and validate the attainment of their nutritional goals for their meals. Through the NET Program, West Virginia will provide training on serving healthy meals to school food service personnel, parents, teachers, and students.

A six-hour workshop on computer analysis will be developed, along with four regional workshops in school computer labs. All directors and menu planners in the State will be afforded the opportunity to attend one of these trainings.

The State will also provide technical assistance to school food authorities who want nutrient standard menu planning or food-based evaluations, and six State agency staff will get a workshop and at least one site visit to test field monitoring procedures, ensuring the transition into the new Healthy School Meals Initiative regulations progress smoothly.

For more information contact:

Harriet Deel, PhD., Director
West Virginia Department of Education
Office of Child Nutrition
1900 Kanawha Boulevard, East B-248
Charleston, WV 25305
(304) 558-2708

Wyoming

The Wyoming State Department of Education proposes a two-phase project. The first phase involves plans to develop five model schools in the State to implement Healthy School Meals. These schools will be the center of a post-project, self-guided, area-support network. Five consultants will be hired for training at each model school. The schools, in turn, will agree to provide future training to other area schools and communities. On-site training will be provided by project leaders, consultants, and extension educators to school food service personnel, administrators, teachers, and other school or community representatives on successful implementation of the TN plan. A video will be produced on training issues, strategies, and results from the model schools, and will be used to help build partnerships with other organizations around the State.

Training workshops on NFSMI's Healthy Cuisine for Kids will be presented in five locations throughout the State for interested schools. Wyoming will secure a project-trained school food service director to serve as a statewide culinary trainer, and will obtain support and commitment from public school administrators and business managers to adopt the Healthy School Meals Initiative goals.

For more information contact:

Jeanne Puerta, MS, RD
Wyoming Department of Education
Health and Safety Unit
Hathaway Building,
2nd floor 2300 Capitol Avenue
Cheyenne, WY 82002
(307) 777-6270