Team Up for School
Nutrition Success:
Lead Mentors’ Training
PRESENTERS
M A R JU YUA L A RT EY -ROWSER, P HD, R D
A L ES HIA HA L L - CA M PBE LL , P HD
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 of the Problem-Management Process
model that will be used during Team Up
◦ Review of the travel and reimbursement
process
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
◦ Will include 1 facilitator and 3-4 presenters
◦ Will include PPT presentations by presenters
Break Out Sessions
◦ Peer-to-peer mentoring (helping)
◦ 3:1 ratio
◦ Lead mentors facilitate and help
The Lead Mentors
•Richard Miles
•Bridget Matthews
•Mary Hill
•Liz Purnell
Role of the Lead Mentor
• Facilitator
• Panel Discussion
• Breakout Sessions
• Helper
Role of the Lead Mentor
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.)
◦ Transition all participants and helpers to breakout session
◦ Small Group setting
◦ NFSMI staff assisting
Role of the Lead Helper
Breakout Sessions
◦ Reintroduce the topic and how the topic area will be
addressed
◦ Identify the helpers in the room
◦ Remind participants of Skill Helper Model
◦ Time Keeper
◦ Record Issues on a Flip Chart
◦ Wrap Up
Role of the Lead Helper
Helper
◦ Listen to “their story”
◦ Provide support
◦ Answer any questions
◦ Act as a resource
Skilled Helper Model
I. Current
Picture
“What is
going on?”
II.
Preferred
Picture
“What do I
need or
want?”
III. The Way
Forward
“How do I
get what I
need or
want?”
Action: How do I make it all
happen?
Skilled Helper Model: Stage I
“The Current Picture”
Task 1 A. The
Story
• What is your story?
• Participant tells their story as clear as possible; helps reveal and
discuss their problems
Task 1B. The
Real Story
• What is really going on?
• Taking a closer look at the problem and reflect on what has been
discussed to help identify new perspectives
Task 1C. The
Right Story
• What are the key issues that need to be worked on?
• What issues, if handled well, will make a real difference ? Drilling
down to the core issue (s)
Skilled Helper Model: Stage II
“Preferred Picture”
Task 2A.
Possibilities
Task 2B. Goals
and Outcomes
Task 2C.
Commitment
• What do I want?
• Creative part; what do you want the future to look like for the
specific area?
• What do I really want?
• Setting SMART Goals
• What am I willing to pay?
• Test the realism of the goal.
Skilled Helper Model: Stage III “The
Way Forward”
Task 3A. Possible
Strategies
Task 3B. Best-Fit
Strategies
Task 3C. Plan
• What are the possible paths to your goals?
• Brainstorm possible strategies to achieve goals set.
• What strategy or set of strategies are best for me?
• Drilling down to the strategies that are right for that particular
program.
• How do I organize my strategies to accomplish my goals?
• What do I do first? Second? Third?
SMART Goals
S
M
A
R
T
• Specific – State exactly what you want to accomplish.
• Measurable – How will you evaluate if the goal has been met?
• Achievable – Is it something you can actually accomplish?
• Relevant – How does it align to your objectives? resources?
• Time-bound – What timeframe would create a sense of urgency?
S – Specific
State exactly what you want to
accomplish.
•Goals should be simplistically written
and clearly define what you are going
to do.
•Try to answer the five “W’s”:
•
•
•
•
•
Who – Who is involved?
What – What do I want to accomplish?
Where – Where will this happen?
When – When will this happen?
Why – Why am I setting this goal?
M – Measurable
How will you evaluate if the goal has
been met?
•Goals can be quantified to a
determined amount of a specified
unit. It is the indicator of progress.
•Try to answer questions such as:
•
•
•
•
How much?
How many?
How will I know it’s accomplished?
What is the goal line?
A – Achievable
Is it something you can actually
accomplish?
•Goals state what results can be
realistically be achieved, given available
resources – but may stretch the team.
•Ask yourself these questions:
• Are you prepared to make the
commitment necessary to reach your
target?
• Are you willing to make major changes in
your routine and work environment?
• Is there a more achievable goal you would
be willing to work for?
R – Relevant
How does it align to your objectives?
•Goals must be ones that you are
willing and able to work on and must
be based on forecasted needs.
•Try to answer questions such as:
• Do I have the resources?
• Does it make sense for my program?
• Does it align with my priorities and
needs?
T – Time-bound
What timeframe would create a sense
of urgency?
•Goals should be linked to a
timeframe that creates a practical
sense of urgency.
•During your timeframe, ask yourself:
• What can I do TODAY to reach my goal?
• What can I do one week from now?
• What can I do one month from now?
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.
•Helps you reach your goals.
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
S.M.A.R.T. Goal-Menu Planning
Over the next three months, students will taste test three varieties
of whole grain-rich pastas to select a student-preferred brand for
next school year at a 65% student approval rating.
◦ Specific: Students will taste test whole grain-rich pastas.
◦ Measurable: 65% of students will prefer the selected whole grainrich pasta.
◦ Achievable: Yes
◦ Relevant: Yes
◦ Time-Bound: Next 3 months
Team Up for School Nutrition Success Action Plan
Menu Planning Goal: Over the next three months, students will taste test three varieties of whole grain-rich pastas to
select a student-preferred brand for next school year at a 65% student approval rating.
Date: 11-14-14
Expected Outcomes (measurable and specific):
Lunch menus will meet the meal pattern standards. Menus will reflect the food preferences of students.
Observations:
Plan
(What will you do to achieve the expected outcome)
Provide taste tests of new food items
Contact other districts for ideas and
suggestions
Employee Training on culinary techniques
of preparing whole grain-rich pastas.
More nutrition education with students
Person
Responsible
SN Director/Site
Manager
SN Director
SN Director and Staff
SN Staff and
Teachers
Measure of
Success
Taste Test Results
Established
relationships and
ongoing communication
Training completion
records
Participation in nutrition
education activities
Target Date
Date
Completed
Ongoing
(Annually)
Ongoing
Monthly
Ongoing
(Quarterly)
Resources: NFSMI’s Culinary Techniques, USDA’s Whole-Grains Resource, Healthy Cuisine for Kids,
Team Up for School Nutrition Success, and Other Allied Organization Resources
Another Simplistic Goal
All cooks will complete the NFSMI’s Culinary Techniques:
Preparing Entrees online course by June 2015.
◦
◦
◦
◦
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Specific
Measurable
Achievable
Relevant
Time-Bound
Agenda at a Glance
7:30 am – 8:00 am
8:00 am – 8:15 am
8:15 am – 8:30 am
8:30 am – 9:30 am
Registration
Welcome / Overview of Workshop
Ice Breaker by Group Assignments
Review Team Up Model, Action
Plans, and SMART Goals
9:30 am – 9:45 am Morning Break
9:45 am – 10:45 am Best Practices Panel– Lead Mentor
10:45 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– Lead Mentor
3:00 pm – 3:15 pm Q & A–
3:15 pm – 3:30 pm Afternoon Break
3:30pm – 4:30 pm
Breakout Session
4:30 pm – 5:00 pm Wrap Up
Agenda, Day 2
8:00 am – 8:30 am
8:30 am – 8:45 am
8:45 am – 9:45 am
9:45 am – 10:00 am
10:00 am—10:15 am
10:15 am – 11:30 am
11:30 am – 1:00pm
1:00 pm – 2:00 pm
2:00 pm—2:30 pm
2:30 pm – 2:45 pm
2:45 pm – 3:15 pm
3:15 pm – 4:15 pm
4:15 pm – 5:00 pm
Networking
Overview of the Day
Best Practices Panel– Lead Mentor
Q & A–
Morning Break
Breakout Session
Lunch
Allied Organization Resource Panel
Resource Tables (Networking)
Afternoon Break
Networking by Topics
State Planning
Wrap Up/Conclusion
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
Things to Remember:
•On-site training held for all mentors and lead
mentors on Monday, June 8 starting at 6pm.
• Please be on time
• Dinner will be served
•Mentor Training Manual will be available at
the on-site training.
•Check your emails for updates from NFSMI
regarding TEAM UP
WRO Team Up for
School Nutrition Success:
Pre-workshop Training Agenda
Monday, June 15, 2015
5:15 p.m.
Registration and Dinner
6:00 p.m.
Welcome
6:05 p.m.
Icebreaker
6:20 p.m.
Overview of Team Up for School Nutrition Success
Introduction of Lead Mentors
Mentor Responsibilities
6:40 p.m.
Skilled Helper Model; SMART Goals; Action Plans
7:10 p.m.
Role Play/Mentor Practice
7:30p.m.
Lead Mentor Advice
7:40 p.m.
Questions and Answers
7:50 p.m.
Wrap Up
Questions