2006 Team Nutrition Training Grants
Idaho's Team Nutrition (TN) grant will be used to implement a variety of programs in an effort to improve the nutritional quality of school meals and instill in children the skills necessary to make healthy food and activity choices throughout their lives. The TN grant projects will focus on conducting statewide Dietary Guidelines training for foodservice staff, encouraging schools to achieve awards in the HealthierUS School Challenge, conducting a statewide education campaign for children on the 2005 Dietary Guidelines for Americans and MyPyramid for Kids as well as encouraging the farm to cafeteria connection in Idaho schools.
The Illinois Team Nutrition Grant will be used to implement an Illinois Schools Can! initiative to assist elementary schools in taking the HealthierUS School Challenge. This initiative will increase awareness and community support of the project by inviting organizations, agencies and corporations to act as elementary school mentors, distributing an electronic newsletter, and implementing the Principal's Step & crunch Challenge. This event will enlist principals, teachers, students and parents to serve as role models for students in practicing healthy eating and being physically active as principals log their steps and consumption of fruits and vegetables in a competition for mini-grants for their schools. The Principal's Step & crunch Challenge as well as the Illinois Schools Can! initiative will be a collaboration between State agencies.
The Kentucky Department of Education plans on improving Child Care Centers' capacity in providing healthier meals and snacks by educating centers to serve more fresh fruits and vegetables, budget for fresh meat and provide breads higher in fiber and nutrients and by encouraging centers/schools to plan structured physical activity during the day and after school. Kentucky will provide training and technical assistance to six CACFP Centers for implementation of the CHANGE (creating Healthy Active Nurturing Good Nutrition Environments) project.
By utilizing the Team Nutrition training grant, the Maine Department of Education, in partnership with the University of Southern Maine, Muskie School of Public Service, Maine Nutrition Network and other health initiatives will work to implement training initiatives to support healthful eating behaviors, physical activity habits for children and fight against childhood obesity. Training and technical assistance, intended for CN foodservice professionals, classroom teachers, school administrators, parents and community members, and will be focused towards encouraging HealthierUS School Challenge participation and successfully applying HUSSC awards, providing training and technical assistance for foodservice professionals aimed at incorporating the Dietary Guidelines in menu planning and offering increased nutrition education for children through the Maine-ly Nutrition Project.
Michigan will use its Team Nutrition (TN) grant to focus on providing training and resources to foodservice staff and classroom teachers to increase their nutrition knowledge and skills. The foodservice aspect of the project will involve forming a State work team to identify training and resources that will assist schools offer meals that meet the 2005 Dietary Guidelines for Americans (DGAs) and the HealthierUS School Challenge. The second component targets teachers and other administrators and involves the development of a guide which identifies resources appropriate to spread positive nutrition messages and 2005 DGA concepts in grades K-8. Additionally, thirty HealthierUS School Challenge mini-grants will be awarded to schools to provide other training, resources and support to schools that have incorporated the DGAs into their meals and nutrition education.
Montana's Team Nutrition (TN) grant will strengthen schools' and childcare programs' capacity to teach children healthful habits through nutrition education in the classroom, cafeteria and by healthy role modeling by adults. A variety of programs will be implemented through collaboration between various state initiatives including Montana Team Nutrition, MSU Extension Service, Action for Healthy Kids and Grow Montana Association to promote positive and consistent nutrition messages in schools, childcare programs and communities. Grant action steps will include training teachers in K-5 classrooms in incorporating the Eat Smart Be Smart program in the classroom, developing and distributing an Eat Smart Play Hard Cafeteria Kit to foodservice personnel and a number of other projects aimed at increasing nutrition knowledge, participation in the HealthierUS School Challenge, and the amount of available resources in schools.
New York will use its Team Nutrition (TN) training grant to improve the lifelong eating and physical activity habits of children by providing on-site training to foodservice personnel and administrative staff at child care centers. Foodservice staff will undergo training to plan and prepare healthy and appealing meals, promote mealtime as a time to learn about eating well, and foster a child care center environment that supports healthy eating behaviors and physical activity. Furthermore, the grant will fund the development of a six-lesson curriculum which will include lessons on meal planning, healthy food preparation techniques, and the development of healthy policies regarding food and will also cover ways in which to promote daily physical activity for all children in care.
North Dakota's TN grant will be used to continue the collaboration of the North Dakota Department of Public Instruction with the ND Department of Career and Technical Education and the Coordinated School Health Agreement. TN will conduct four training workshops for food service personnel that will focus on 2005 Dietary Guidelines and MyPyramid. Training materials for food service personnel and a nutrition education course for school-age children available for elementary teachers that are already in place will be updated to include the new Dietary Guidelines and MyPyramid. Mini-grants will also be distributed to provide training to school representatives to encourage the implementation of the HealthierUS School Challenge (HUSSC), to help work towards the goal of a Silver or Gold award, and to offer incentives for SFA's to implement program best practice initiatives, including the HUSSC.
Funds from Ohio's Team Nutrition (TN) grant will provide training and technical assistance utilizing current TN materials to twenty at-risk school districts in Ohio to facilitate their application to the HealthierUS School Challenge. The Ohio Department of Education will provide regional contracted foodservice trainers to work with each district to work individually towards this goal. The TN grant will provide for the development and delivery of five nutrition education training workshops to promote the 2005 Dietary Guidelines and MyPyramid, which is designed for nurses, teachers, foodservice and child care sponsors. Team Nutrition schools attending the workshops will have the opportunity to apply for mini-grants to fund a school-wide health fair to promote the messages in the 2005 Dietary Guidelines and MyPyramid.
Oregon's TN grant aims to promote children's health and academic achievement, and support foodservice programs though the expansion of Breakfast in the Classroom (BIC). The TN project will include the development of a BIC “How-to” Kit, a user friendly training tool that will self-guide schools through the BIC process. Breakfast in the Classroom training workshops will be offered to school nutrition professionals with travel reimbursements available for participants. The goal of this project is to increase participation in the school breakfast program to benefit students' mind, body and academic achievement.
The South Carolina Team Nutrition (TN) grant will fund the partnership between South Carolina's Department of Education and the Department of Social Services to launch its project, Building Healthy Habits in Early Years. This project focuses on providing training/technical assistance, education and support to Child and Adult Care Food Program personnel and interested parents to help improve the health and nutrition behaviors of South Carolina's youngest citizens. Five regional sites across the state will host training and demonstrations three days a month for CACFP personnel and parents which will be led by contracted nutritionists who have been trained in TN practices, 2005 Dietary Guidelines and food preparation techniques. Additionally, the development of a TN website and listserv will supply training materials and other resources as well as provide a medium for sharing ideas, obstacles, menus, research, and other concerns about child health and nutrition.