EFFECT OF COOKING FOR KIDS CULINARY TRAINING ON THE READINESS OF

OKLAHOMA SCHOOLS’ CAFETERIA STAFF TO ADOPT NEW FOOD PREPARATION

TECHNIQUES

By Priscilla A. Blevins

Committee Introduction

Deana Hildebrand, PhD, RD, SNS – Committee Chair

Nancy Betts, PhD, RD – Committee Member

Barbara Brown, PhD, RD – Committee Member

Overview:Background

Purpose & Objectives

Methods

Findings

Discussion

Conclusion

What Next?

Background 1:3 youth = overweight or obese

Oklahoma’s death rate Unhealthy lifestyles & behaviors

Schools key role Safe & supportive environment

IOM identified schools National focus obesity prevention

The Health and Hunger-Free Kids act, 2010 Call USDA to update school nutrition meal

regulations July, 2012

Background Changes in menu = all aspect of food service

operations

Legislation authorizes USDA Provide support qualified third-party trainers AND recommends chef-based model

OKSDE contracted w/OSU

Assure success of training? Understand readiness Develop training

CRM Assess readiness of community = develop &

implement

CRM Stages

CRM Dimensions

Purpose & ObjectivesPurpose:

Use CRM to inform development of chef-based culinary training Measure effect of training on SFAs’ readiness

Objectives:1. Measure overall readiness & dimension scores at baseline of pilot school nutrition staffs 2. Determine if there was a change in nutrition staffs’ overall readiness & dimension scores after chef-based training

HypothesesNull: There will be no change in SFAs’ readiness to change food preparation skills after participation in a chef-based culinary training program.

Alternate: There will be an increase in the SFAs’ readiness to change food preparation skills after participation in a chef-based culinary training program.

Study DesignQualitative study

Pre-post training designConvenience sample

Research Methods

Focus group2-12 participantsRecorded & field notes

Question guides for each dimension 9-point anchored rating scale

Overall school readiness score

Composite dimension and readiness scores across schools

Transcriptions

Example of Scoring

Pre-InterventionCompiled report:

Overall readiness and dimension scores

Appropriate stage-matched strategies

Chefs received report

Uniform development

InterventionCulinary Training Program:

Emphasized: Fresh fruits & vegetables, knife skills, whole grains, herbs/spices, reducing sodium, etc

2 days (7hrs/day)Nutrition educationTaste-testingFood safetyKnife skillsCooking competition

Cooking For Kids

Findings

Pre-Training

Dimension B: Knowledge of EffortsConcern: meet regulations, not students’ health

“We only change when the FDA tells us to?”Barriers: time, equipment, & skills

“We don’t have the time for it.”No awareness of efforts

“No plans at the moment. There may be down the road.”

Pre-Training

Dimension F: ResourcesBarriers: time, limited staff, money, and lack of experts

“We don’t have the time to do all that...cause we don’t have the man power.”

No awareness of available resources“Maybe, but we just don’t know.”

Intervention

Dimension B: Knowledge of EffortsChefs reviewed:

Meal pattern regulations students’ health & academicsNutrition education motivation

Dimension F: ResourcesChefs addressed:

Build skills more efficient Add variety to menuApply information = recipe competition

Findings

Post-Training

Dimension B: Knowledge of EffortsTraining benefits:

Informative & new skills“They also taught us how to think on our own and what kind of stuff goes together!”

Increased supportConcern: student health

“Yeah, I’ve heard that it helps their brains so that they can concentrate more on school.”

Post-Training

Dimension F: ResourcesTraining benefits:

EnjoyedNew skills

“I was just aggravated that I just couldn’t get her (the chef) all alone by myself and just ask questions!”

Increased familiarityAcknowledge chefs as resource

“I guess if I were to get looking, I have that one chef’s number that was here.”

Post-Training

Dimension F: Resources (cont.)Concern: information/skills not relevant to school

“We have an existing menu that meets the guidelines for federal funding. We need to know how to make that taste better.”

VS.

Conclusion

Culinary training = effective readiness of cafeteria staffAddress adopting new food preparation techniquesProvide evidence:

Fail to accept null hypothesis

Strengths & LimitationsStrengths:

CRMSchool sizes

Limitations:Focus group dominanceSchool Nutrition Director

What Next?Cooking for Kids

1) Utilize multi-stage, chef-based training:Basic skills developmentMarketingOn-sight chef consultations

2) Support comprehensive, school-wide strategies

Collaboration w/school leaders Monthly tasting eventsNew recipe developmentPosters/social media

Questions?

Thank you for your time!