NFSMI Applied Research Update

2007 USDA/State Agency ConferenceNashville, TN

November 29, 2007

NFSMI Mission

Applied Research supports the NFSMI mission by conducting research and development projects that influence practice by:

increasing knowledge,providing resources for program

assessment, anddetermining best practices for issues

impacting the operation of CNPs.

NFSMI Research and Development

Focus AreasOperational AccountabilityBest PracticesWellnessEquipment/DesignHuman ResourcesCustomer Service

Research Approaches

Qualitative Focus Groups Expert Work Groups Case Studies

Quantitative National Surveys

BenchmarkingNeeds Assessments

2006-07 CNP Research Partners

Focus Groups, Case Studies, Expert Work Groups, Review Panels

35 states

7 USDA regions

ARD Research Highlights

Investigation of school professionals’ and parents’ attitudes toward school wellness

implementation in elementary schools

Methodology: Focus Groups and National Survey Study Participants: school nutrition directors, principals,

teachers, and parents Findings:

Benefits to implementing a local wellness policy Improve physical fitness among children Promote life-long eating habits Increased intake of healthy foods

Challenges to implementing a local wellness policy Gaining support from

school administration teachers parents/families

Competencies, Knowledge, and Skills of Effective School Nutrition Assistants/Technicians

Methodology: Modified Delphi, Expert Panel Work Session, and Review Panel

Study Participants: state agency, school nutrition directors, school nutrition managers, and NFSMI education and training staff

Findings: Six functional areas

Food Production Sanitation, Safety, and Security Customer Service Program Regulations and Accountability Equipment Use and Care Professional Excellence

Twelve competencies 45 knowledge statements 105 skill statements 37 of the knowledge and skill statements necessary when hired Training is an expectation after hire

Exploring School Professionals’ Attitudes Towards Recess Placement Issues in Elementary Schools

Methodology: Focus Groups, National Survey Study Participants: school nutrition directors, principals,

teachers Findings:

Issues to Consider When Scheduling Recess Maintaining instructional time Children’s academic performance Promoting children’s health and well-being

Implementing a successful recess before lunch program Having strong leadership for the program All involved parties working together to establish policy Maintaining a positive attitude about the program

Feasibility of Offering Healthful Reimbursable Mealsto High School Students Through Vending Machines

Methodology: Case Study Study Participants: school nutrition directors, vending specialist Findings:

Factors key to implementation Support – local, state, and federal Regulations - local, state, and federal Technology – vending machines an approved point-of-service

Factors to selection of food items Food Safety Student Preference Cost Labor Nutrition Value Pre-packaged Portion and Packaging Temperature Requirement

Benefits to vending reimbursable meals Potential increase in student participation Income Labor saving Convenience

Best Practice Self-Assessment Web-based Resource for Serving the Nutritional Needs of

Pre-Kindergarten Children the School Setting

Methodology: Focus Groups, National Survey, Expert Work Panel, Review Panel

Study Participants: school nutrition directors/managers, school principals/superintendent, and early education coordinators

Findings: 7 Research-Based Practice Categories

Communication and Training Nutritious Meals and Meal Experiences Administrative Support Encouragement Mealtime Opportunities Dining Environment Healthy Wellness Practices

17 Goals 96 Best Practice/Quality Indicator Statements

In-Classroom Breakfast Programs: Best Practices

Methodology: Case Study of Exemplary Programs Study Participants: school nutrition directors, school

administrators, teachers, custodians Findings:

Best Practices Areas Team approach for planning Customized menu planning Logistics of distribution and service Financial success and recordkeeping Environment for learning and school culture Continuous quality improvement and evaluation

Exploring the Uniqueness of School Nutrition Programs in Large School Districts

Methodology: Expert Work Group and National Survey Study Participants: school nutrition directors in districts with

student enrollment of greater than 30,000 Findings:

Top Operational Issues/Practices Encountered Putting together an effective management team is critical Serving as the SN representative with district administration Operating the SN department as a business within the district

Top Characteristics/Qualities Important to SND Success Maintains integrity Finds solutions Creates a vision for the SN operation

Top Training Needs Handling difficult people with differing personalities Applying team building skills Handling conflict effectively

Involvement of School Nutrition Professionals in the Equipment Purchasing and Facility Design Process

Methodology: Expert Work Group and National Survey

Study Participants: school nutrition directors Findings:

Top two resources presently used for both equipment purchasing and facility design are:

Other school nutrition directors Other school districts

Most had not received formal training in equipment purchasing and facility design

The majority reported not having enough resources or training to be effective in the process

Investigation of Issues Influencing High School Students’ Decisions to Eat School Lunch

Methodology: Focus Groups and Survey Study Participants: high school students Findings:

Phase I – Identified two distinct types of participants with varying perspectives

Questions to address: Why do non-participants choose not to eat school lunch? What attributes influence the satisfaction of students who eat

frequently?

Phase II – The need for developing two surveys A needs assessment survey measuring reasons for non-

participation A survey to assess satisfaction for establishing internal

benchmarking levels

Research-based Resources

Research-based Resources

Research-based Resources

Research-based Resources

Best Practices to Serving the Nutritional Needs of Pre-Kindergarten Children

NFSMI Best Practice Guide for Implementation or Assessment of an In-Classroom Breakfast Program

NFSMI Insight

Recent Insight Publications On-the-Job Training for School Nutrition

Assistants/Technicians is Essential

Vended Reimbursable Lunches – A New Option for Serving High School Students

School Principals are Key to Implementing a Local Wellness Policy

NFSMI Insight

Electronic Newsletter

Research In Progress

Developing competency-based performance appraisal for SNP managers and assistants/technicians

Identifying issues associated with operating school nutrition programs in districts with less than 30,000 students

Developing a survey to measure high school students’ satisfaction with school lunch

Research In Progress

Identifying the perceptions, practices, and barriers to providing a healthy wellness environment in child care centers participating in the Child and Adult Care Food Program

Identifying the competencies, knowledge, and skills for school nutrition directors in the 21st Century

Identifying the prevalence, barriers, and training resources needed to serve school age children having special nutrition needs

Research In Progress

Exploring the use of Web-based technology for training school nutrition directors/supervisors

Identifying school nutrition directors’ and managers’ perception of their role in supporting and contributing to a school wellness environment

Developing an equipment purchasing and facility

design content resource and Web-based training resource

Seven Steps to Influencing Practice

Listen toCNP

Stakeholders

Quantitative Phase

Research Findings

DevelopResearchObjectives

Qualitative Phase

Publications and

Resources

EducationAnd

Training1

2

3

45

6

7

Influencing Operational

Practices