|Montana||New Mexico||Pennsylvania||Rhode Island|
SA will develop and conduct training for food service directors on how to develop healthful centralized cycle menus that meet the HealthierUS School Challenge criteria. Proposed activities also included marketing the new cycle menus to the teachers, parents, students and community; trained food service directors will also serve as mentors for other directors in their geographic areas.
For more information, contact Project Director Mary Kay Meyer at email@example.com.
SA will provide Statewide training for school district foodservice directors to focus on increasing whole grains offered to students; expand the nutrition education training of teachers using Planet Health to reach students grades 6- 8; and provide practical methods for parents, teachers and other community members to be role models.
For more information, contact Project Director Alicia Casteel at Alicia.firstname.lastname@example.org.
SA will provide training for foodservice staff in low-income childcare centers on implementing the 2005 Dietary Guidelines for Americans so that whole grains, a variety of fruits and vegetables, fat-free or low fat milk, and fewer processed foods will be served in these childcare centers and children will have 30-60 minutes/day/4days/week of structured physical activity. Newsletters will be used to share information with parents.
For more information, contact Project Director Dustin Delton at email@example.com.
SA will target the child nutrition and foodservice staff, administrators, and school staff including teachers and volunteers of the Fresh Fruit and Vegetable Program schools to assist them in procuring, handling, and serving fresh fruits and vegetables in school meals. SA will provide school teams with fun, experiential nutrition education that focuses on physical activity and a garden-enhanced nutrition education program that includes interactive seasonal produce preparation and educational taste sampling.
For more information, contact Project Director Deborah Beall at firstname.lastname@example.org.
SA will align Idaho nutrition standards with the 2005 Dietary Guidelines for Americans and provide training on implementation to both NSLP and CACFP directors; offer whole grain workshops to NSLP staff; and develop an Idaho Farm to School Implementation Manual. Grant activities also include having schools pilot test the School Garden and Nutrition Education Program. SA will develop an online evaluation tool that schools can use to access their wellness policy and school environment; and develop the Parents Place Website.
For more information, contact Project Director Heidi Martin at email@example.com.
SA will provide training for childcare staff using the Color My Meals Healthy program and develop and present a series of six on-line, technology-based nutrition education lessons titled The Nutrition A3 (anytime, anywhere, anyplace). The Nutrition A3 curriculum engages secondary students in fun, hands-on activities that challenge students to evaluate their own lifestyle habits. They will also expand the Move & Crunch Challenge for Principals initiative (a successful project from 2006 TN grant) to engage not only principals, but teachers, parents and others to serve as role models.
For more information, contact Project Director Joan Love at firstname.lastname@example.org.
SA will provide training for school and childcare food service staff on implementation of the 2005 Dietary Guidelines for Americans and offer mini grants to schools to support making changes for compliance with the 2005 Dietary Guidelines for Americans and/or eligibility for the HealthierUS School Challenge. SA will involve Iowa Youth Action Council and provide Student Workshops for secondary students on establishing personal healthy food and physical activity habits. Healthy Kids workshop will be provided to CACFP staff and Live Healthy Iowa program will be used to involve adults to serve as role models.
For more information, contact Project Director Patti Delger at email@example.com.
SA will provide training for school foodservice staff to improve their ability to plan and serve meals that meet the 2005 Dietary Guidelines for Americans with emphasis on whole grains, fruits and vegetables, salad bars, beans and legumes, sodium, and trans fat. Assistance will be provided to elementary schools to take the HealthierUS School Challenge; SA will provide Power Panther Pals nutrition education and physical activity program to students; and provide funding and technical assistance to schools implementing Family Fun, Food and Fitness events.
For more information, contact Allison Gilmore at firstname.lastname@example.org.
SA will develop an interactive training module (that will be posted on the internet for statewide access) for school foodservice personnel to implement the 2005 Dietary Guidelines for Americans with emphasis on how the guidelines are reflected in the HealthierUS School Challenge. SA will also develop an Eating Right Around the Clock nutrition educational unit for students in grades K-8. These lessons can be taught as part of English/Language Arts classes and can be used as the educational component for the HUSSC applications. Trainings will be provided to foodservice staff and teachers and mini grants will be awarded to school districts.
For more information, contact Project Director Alice Carroll at email@example.com.
SA will provide training and technical assistance to both schools and childcare staff about menu planning to meet the 2005 Dietary Guidelines for Americans with emphasis on whole grains and provide opportunities for more schools to participate in the Maine-ly Nutrition, a nutrition education and training program for K-12 teachers. Participating schools will receive mini grants to plan and implement school-wide community nutrition events. Youth-lead teams will have resources including mini grant funding to implement nutrition interventions in their own schools.
For more information, contact Project Director Gail Lombardi at firstname.lastname@example.org.
SA will provide training for school foodservice staff on how to modify menus and market new food items to students; assist these schools to take the HealthierUS School Challenge; and provide training for health and PE teachers to promote nutrition education and physical activity. Best practices will be shared at the end of the grant period.
For more information, contact Project Director Anna Arrowsmith at email@example.com.
SA will develop a Michigan Healthy School Challenge toolkit. The toolkit will include trainings on DVDs, Michigan Nutrition Standards for School Meals, Michigan Menus that meet the HealthierUS School Challenge, monthly nutrition education and physical activities, and other items to promote healthy eating and physical activity. SA will offer mini grants to schools to implement activities presented in the Challenge toolkit. Students will be involved with the Cooks for Kids program.
For more information, contact Project Director Barbara Campbell at firstname.lastname@example.org.
SA will provide training for school and childcare staff to serve meals and snacks that are consistent with the 2005 Dietary Guidelines for Americans and assist schools to achieve the HealthierUS School Challenge or Montana Menu Challenge award. Training and technical assistance will be provided to schools to ensure procurement of products that meet the criteria. SA will develop four seasonal menus (with accompanying recipes) that feature local and regional food products and create a Montana vendor database to assist food service professionals to serve more Montana–made products; conduct a pilot project using the Eat Smart Be Smart curriculum in elementary schools; and support Farm to School programs.
For more information, contact Grant Project Director Katie Bark at email@example.com.
SA will develop, test, and market recipes that adhere to the 2005 Dietary Guidelines for Americans and appeal to students. SA will conduct trainings for school food service managers and staff; develop a Website that provides nutrient information on school meals in order for students to make informed and healthy choices; and expand the number of school districts and individual schools that take the HealthierUS School Challenge. Other grant activities include: Farm to School program, Cooking with Kids, Ag in the Classroom and cooperative extension's Master Gardeners' programs.
For more information, contact Project Director Karishma Mohammed at firstname.lastname@example.org.
SA will provide mini grants to schools to facilitate implementation of the 2005 Dietary Guidelines for Americans in school meals programs and empowerment of students to make healthy food choices and be physically active. They will also provide training, technical assistance, and resources to mini grant recipients; promising practices gathered from these 12 schools will be compiled and shared with other schools in the State by the end of the grant period.
For more information contact State Child Nutrition Director Vonda Fekete at email@example.com.
SA will develop a communication and education assistance program to help schools meet the RI nutrition requirements that require the establishment of a district Health and Wellness subcommittee and the sale or distribution of only healthier snacks and beverages in elementary, middle, and high school. It will also develop a power-up with veggies, fruits, whole grains, and legumes statewide campaign.
For more information, contact Project Director Adrienne DiMeo at Adrienne.firstname.lastname@example.org.
SA will provide training and pilot testing on the Bring the HEATT (Healthy Eating and Activity Teams and Tactics) initiative in school districts and schools. Participating schools will engage in a series of fun activities that promote school meal participation, physical activity, healthier choices for school parties, food vending and other competitive foods, and fundraising. A parent/school newsletter sharing best practices for home and school will be developed and distributed.
For more information, contact Project Coordinator Janet Yost at email@example.com.
SA will provide training to help schools meet the HealthierUS School Challenge and plan school meals that meet the 2005 Dietary Guidelines for Americans; implement the “Nutrition, Delicious Wisconsin” nutrition education program in elementary schools. Training on the “Nutrition, Delicious Wisconsin” curriculum will be offered to elementary school teachers, foodservice staff, administrators, and community volunteers.
For more information, contact Project Director Jill Camber Davidson at firstname.lastname@example.org.
SA will develop healthy and nutritious cycle menus for both school and childcare facilities. These menus will be based on the requirements of the HealthierUS School Challenge. Trainings on using these menus will be provided; SA will also use the Wyoming Equality Network video system to provide trainings for educators and childcare professionals on Grazin' with Marty Moose nutrition education curriculum; and will utilize the Wyoming Public Broadcasting System to create a series of nutrition and physical activity segments focusing on fun ideas for children and parents.
For more information, contact Project Director Jody Bogus at email@example.com.