team up for school nutrition success: mentors’ training presenters marjuyua lartey-rowser, phd, rd...
TRANSCRIPT
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Team Up for School Nutrition Success: Mentors’ Training
PRESENTERS
MARJUYUA LARTEY-ROWSER, PHD, RD
ALESHIA HALL-CAMPBELL, PHD
LEWANDA MORSE, PHD
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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 a Problem-Management Process model that will be used during Team Up
◦Travel and reimbursement
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Team Up for School Nutrition Success
◦Sharing best practices◦Peer-to-peer mentoring ◦Providing access to resources◦Networking
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Topic Areas for Team Up Increase Participation Menu Planning Food Safety
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Layout and Design of the Team Up Workshop Panel Discussions
◦ Includes 1 facilitator and 3-4 presenters ◦ Conducted one at a time based on topic area
Breakout Sessions◦ Peer-to-peer mentoring ◦ Lead mentors facilitate and help
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Role of the Mentors 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.)
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Role of the Mentor Breakout Sessions
◦ Large group broken down into 4 smaller groups◦ Each group will have a Lead Mentor to facilitate the
discussion◦ Lead Mentors will reintroduce the topic and prepare the
participants for the session
Mentors◦ 3:1 ratio◦ Work through the Skilled Helper Model with participants
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Role of the Mentors Helper
◦Listen to “their story”◦Provide support◦Answer any questions◦Act as a resource
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Skilled Helper Model
Action: How do I make it all happen?
II. Preferred
Picture“What do I
need or want?”
III. The Way Forward
“How do I get what I need or want?”
I. Current Picture
“What is going on?”
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SMART Goals
S • Specific – State exactly what you want to accomplish.
M • Measurable – How will you evaluate if the goal has been met?
A • Achievable – Is it something you can actually accomplish?
R • Relevant – How does it align to your objectives? resources?
T • Time-bound – What timeframe would create a sense of urgency?
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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.
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Problem Developed menus that meet the standards, but having a difficult time identifying a whole grain-rich pasta of choice that students prefer.
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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
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Simplistic Goal All cooks will complete the ICN’s Culinary Techniques: Preparing Entrees online course by December 2015.◦ Specific◦ Measurable◦ Achievable◦ Relevant◦ Time-Bound
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Agenda at a Glance
7:30 am – 8:00 am Registration8:00 am – 8:15 am Welcome / Overview of Workshop 8:15 am – 8:30 am USDA’s Perspective8:30 am – 9:30 am Review Team Up Model, SMART Goals & Action Plans9:30 am – 9:45 am Morning Break9:45 am – 10:45 am Best Practices Panel–Increasing Participation10:45 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–Menu Planning3:00 pm – 3:15 pm Q & A–3:15 pm – 3:30 pm Afternoon Break3:30pm – 4:45 pm Breakout Session4:45 pm – 5:00 pm Wrap Up / Setting the Stage for Day 2
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Agenda, Day 28:00 am – 8:30 am Registration and Networking8:30 am – 8:35 am Overview of the Day8:35 am – 8:45 am Available Resources 8:45 am – 9:45 am Best Practices Panel–Financial Management9:45 am – 10:00 am Q & A– 10:00 am—10:15 am Morning Break10:15 am – 11:30 am Breakout Session 11:30 am – 12:45pm Lunch 12:45 pm – 1:45 pm Allied Organization Resource Panel1:45 pm—2:15 pm Resource Tables (Networking)2:15 pm – 2:30 pm Afternoon Break2:30 pm – 2:45 pm General Session “Going Forward”2:45 pm – 3:15 pm Networking by Topics with Panelists3:15 pm – 4:15 pm State Planning4:15 pm – 5:00 pm Wrap Up/Conclusion/Evaluations
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Grouping At A Glance
Breakout Group A (Fruits)
Breakout Group B (Vegetables)
Breakout Group C (Whole Grains)
Breakout Group D (Protein)
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Logistics
•Travel
•Receipts
•Reimbursements
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Travel Policies and Procedures
Contract (Letter of Agreement)◦ Signed and returned to ICN
Carpooling◦ Notify ICN of the driver and
all passengers
Transportation from Airport to Hotel ◦ Airport Shuttle
Hotel Accommodations in Kansas City, MOo Make reservations and will
pay out of pocketo Kansas City Airport
Marriotto 775 Brasilia Ave., Kansas
City, MO 64153o September 22-23, 2015 (three
nights)o Reimburse cost of room charge
only
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Reimbursements•Reimbursement requests must be submitted by October 23, 2015.• Allow 45 days for payment
•Rand McNally driving directions must be provided with mileage for reimbursement.
• W-9’s are required for reimbursements• Mail in with
reimbursements
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Receipts•Original, itemized receipts• Alcohol – not
reimbursable – must be on a separate receipt• Tips – not
reimbursable
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Mentor PanelistsIncreasing Participation
1. Stephanie Beyer (ND)
2. Judy Poehlman (NE)
3. Mapuana Weiss (UT)
Menu Planning
4. Kathy Martin (MT)
5. Jim Rowan (CO)
6. Shannon Thompson-Emslie (WY)
7. South Dakota Panelist?
Food Safety
1. Michele Crumbaugh (MO)
2. LaRae Doll (IA)
3. Kathy Eaton (KS)
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Pre-Workshop Self-Assessment for Participants
•Three (3) Topic Areas• Increasing Participation•Menu Planning• Food Safety
•SNA’s Keys to Excellence Best Practice Areas
•Assess your operation•Use a scale of 1 to 5 • 1 = extremely poor• 5 = excellent
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Attire•Business casual
•Jacket• Temperature fluctuates in
the building
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Things to Remember:•On-site training held for all mentors and lead mentors on Monday, Sept. 21st starting at 6pm.
• Please be on time• Dinner will be served at 5:15p
•Mentor Training Manual will be available at the on-site training.•Check your emails for updates from ICN regarding TEAM UP
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Questions