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Program Update
September 7, 2006
Julie Cox
Dr. Eric Jamelske
Amy Meinen
Doug Wubben
FRESH FRUIT AND VEGETABLE
CONFERENCE
SEATTLE, WA
June 8, 2006
Julie A. Cox
Challenge
1 child with several FFV allergies
Successes
• Celebrity Chef John Ashton from the Food Network
• Jicama sales in local grocery stores have gone up!
• Showed pictures of trees made with pineapples stacked around a
pole with a ball of lemons on top. Kids loved them.
• Increase in positive press
• High School art students created large FFV art for elementary
school
• School gardens are popping up
• Homegrown surge/ Farm to school – potatoes
• Used costume characters – 5 A Day Man
Website
http://www.state.ct.us/sde/deps/nutrition/SchoolNutrindex.htm
(Check out their newsletter)
Farmington, Connecticut
Holly Savens, FSD
Kahler Middle School in Dyer, Indiana
Service
•FFV served during 1st hour announcements then later in the
afternoon baskets are placed in classrooms and kids help
themselves whenever they are hungry.
•Rotate produce through grade levels instead of everyone in the
school getting the same thing. This cuts down on waste.
•Partnered with local produce vendor
•Two days a week FFV served in cafeteria:
→sampling and showing how to prepare items like avocados
→Contests
•During lunch serve a salad, fruit or
vege bar, alternate.
•Deliver FFVP to sport practices
Events
•Elementary schools – feature a particular
produce for a month. Then every Friday they put
a sticker on the bottom of the tray and have
‘Lucky Giveaway.’ Winners go home with
whatever the featured food was ex: pineapple,
bag of sweet potatoes (giveaways cannot be
purchased with FFVP funds)
Challenges
•Procurement of cut up FFV
•Getting staff/teachers on board
Megan Schaper, FSD
Park Forest Elementary School
Pennsylvania
Service
•Family style service in kitchen area. Teachers pick up basket on the way in, in
the morning.
•Students receive snack mid morning.
•Teachers set up stations in the classroom and one of the stations is the snack
station.
Challenges
•Getting past adult prejudices i.e. ‘the kids will never eat _____.’
•This school is not a FFVP school next year but the PTO is looking at a way they
can do it once per week in school without additional funding.
Events
•Vendor’s chef came and showed exotic fruits in whole form. Gave
pedometers to all the kids.
•Potato Sack Races
•Monthly communication sent home to parents
•Squash Day - Chef from produce supplier gave a 15 min discussion
on different squash in America. Chef then prepared different squash
and served it at lunch in full chef uniform. Great parental feedback
from what their children told them at home. Funds can be used for a
demo such as this even if the sample is cooked.
•Mushroom Day - Used grant money to purchase
a mushroom growing kit (box with dirt) for each
classroom. College agricultural student did
PowerPoint on mushrooms and then served the
mushrooms sautéed at lunch time.
www.dpi.wi.gov/fns/ffvp.html
George Sneller, Director
Washington State Child Nutrition Services
Service
Encourage schools to buy from local growers.
Resources
HACCP Guidance to 25 schools for FFVP use.
→Using gloves to serve
→Kids washing hands or use of hand sanitizers
(Stan Garnett from USDA is looking into the
sharing/development of this for all 17 state’s use.)
Evaluation
Looked at test scores to evaluate but they were inconsistent.
Observations
Teacher buy-in effects success of program. Students really listen to
and watch teacher reactions to snacks.
Kelli Sanger
WA State Dept. of Agriculture
Website
www.heartofwashington.com/index.html
Resources
• Farm-to Cafeteria Connections
http://agr.wa.gov/Marketing/SmallFarm/102-
FarmToCafeteriaConnections-Web.pdf
•Nutrition Education/Gardening
http://king.wsu.edu/nutrition/index.htm
http://www.pierce.wsu.edu/Nutrition/GWP/index.htm
http://www.lausdnutritionnetwork.org/resources/resour
ces_schoolsupport.html
Janelle Peterson
South Dakota State Agency
Websites for Variety Produce Ideas
•Specialty Produce
•http://www.specialtyproduce.com/
•The Produce Hunter
http://www.theproducehunter.com/productdisplay.asp?ID=2203
Katie Busby
T.T. Minor Elementary
Seattle Schools
• Healthy Eating by Design (paid part-time by this grant)
• Every Monday they have an assembly where there is a
taste test.
• They put up three posters
→ Happy face ✪
→ Sad Face ✬
→ Straight line face ✫
• The ‘featured food’ of the week is presented.
• As selected students try the food they stand by the
poster that describes what their opinion of the new
FFV is.
• The students become celebrities.
• Family night
→ Build a parfait with fruits they’ve tried
→ Smoothie night
Barbara Wiley Kroner, School Nurse
Academy of World Languages
Ohio
School Description
● K-8
● 80% F/R
● 33 countries represented
● International focus
Activities
● One country featured weekly
→ Poster with foods from the country and picture of
a student from that country
→ Mix of unusual and common produce
→ Morning infomercials (written and produced by 7-
8th graders) tell of origin of fruit/veggie, nutritional
content and fun facts
● Daily Quizzes
→Based on announcement information
(geography, nutritional)
→Question is asked and students have all day to
write down answer and submit place in a box in the office.
→Winner announced next morning and then they
go to the office and receive a small FFV sticker
● Fruit and Vegetable Carnival
● Fear Factor Game for Grades 3-8 (Highlight of the year)
→2 years running
→Grade level teams and staff compete
→Physical challenges
→ Nutrition questions
→ Eating Weird foods like Hairy Lychees or Durian
→ Prizes all FFV focus
→ Grand Prize- Smoothie Party
and Free Homework Day
Ange Miller and Jennifer McCartan
North Cedar Elementary School
Iowa
Service
•Special education students at high school
prepare snacks as a part of their life skills
training.
→Teacher acts like it’s a job and they are the
employees.
→The students at the elementary school
react very positively to their snack suppliers
setting up a good relationship with these
students.
Creative Idea
•Pineapple cut like French fries served with
strawberries pureed to look like catsup
Iowa – 2nd School
•Family Fitness, Food and Fun night with breakouts
for both kids and parents
•‘In Step’
→ 4-6th grade girls
→ Goal to provide a vehicle by which young ladies
may become ‘in-step’ with their bodies
→ 1 hour/week voluntary
→ 20 min physical activity
→ 20 min of nutrition lifestyle and body image information
→ 20 min of hands-on FFV prep/snack time
→ 11 Unit curriculum by Kathy Kister
i.e. Healthy Body Image: Teaching Kids to Eat
and Love their Bodies Too
www.bodyimagehealth.org/resources/TABLEOFCONT.pdf
British Columbia Panel
Farmers’ Market
•In the classroom the students report back to the class on what they
had
•Stan Garnett, USDA, confirmed that FFVP funds may be used on this
if infrequent and money must be spent on a fresh fruit or fresh
vegetable.
Desiree Backman
California 5 A Day
Website
http://www.farmfreshri.org/about/happyapple.php
(Tips for Schools)
Mary Kay Solera, Director
National 5 A Day Program
Center for Disease Control
Websites
www.cdc.gov/5aday and www.5aday.gov
New Fruit and Vegetable Brand
Fruit and Veggies: More Matters
This will be consumer launched March 2007
Barbara Berry
Produce for Better Health
Free downloadable “Disney Over the Hedge” activity sheets
http://www.pbhfoundation.org/educators/teachers/overthehedge/activities.php
Karen Ehrens
North Dakota Dept of Public Health
Website: http://www.uffva.org/
“Never doubt that a small group of thoughtful,
committed citizens can change the world.
Indeed, it is the only thing that ever has.”
Margaret Meade
Claiming Dates
Please submit claims at
a minimum of each
quarter.
• September 30, 2006
• December 31, 2006
• March 31, 2007
• June 30, 2007
• New Brand:
– Fruits & Veggies: More Matters!
Nutrition Education
• In the process of purchasing materials
for FFVP schools
– Timeline
– Order Form
– Elementary School Packet
– Middle/High School Packets
Nutrition Education
• Visit the Wisconsin 5 A Day Program
website for additional resources
http://dhfs.wisconsin.gov/health/physicalac
Nutrition Education
• Teacher survey
• Parent survey
• Focus groups
• Additional purchasing/cost data
Data Entry and Analysis
• Student surveys
• Round one completed
• Baseline data
• Hopeful of finding positive impact
Other Evaluations
Significant Opportunity for Wisconsin
Search feature
Doug Wubben
Project Coordinator
Wisconsin Homegrown Lunch, CIAS
1450 Linden Drive
Madison, WI 53706
608-263-6064
dwubben@wisc.edu
www.reapfoodgroup.org/farmtoschool
Farm-to-School
at Sherman Middle
School Madison
Wisconsin Apples from Ela
Orchard served in March and
April as part of special events
‘Chef in the Classroom’
series being piloted this
semester with chef who
uses local ingredients at
his restaurant
Sherman Snack Week of Item
schedule through Sept 11 Cherry Tomatoes
November Sept 18 Cherry Tomatoes
• All from local, organic Sept 25 Sweet Pepper Strips
farms Apples
• Prepared by Willy St. Oct 2 Broccoli & Cauliflower
florets
Coop Kitchen facility
Oct 9 Sweet Pepper Strips
• Price per serving: Oct 16 Broccoli & Cauliflower
$0.20 to $0.50
Oct 23 Kohlrabi Sticks
Apples
Oct 30 Carrot Coins
Nov 6 Daikon Radish Discs
Nov 13 Sweet Potato Sticks
Nov 20 Carrot Coins
What Wisconsin Homegrown Lunch Can Provide:
• Assistance identifying interested producers
• Technical assistance
– Sample questionnaire to use with growers
– Assistance identifying partners for new farm to school initiatives
• Food education materials and protocols
• Five minute DVD highlighting farm to school activities
Contact Information:
Thank You!
Questions?