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Fresh Fruit and Vegetable

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

Public Health Nutritionist


School Nutrition Team
Wisconsin Department of Public Instruction
P.O. Box 7841
Madison, WI 53707-7841
608-267-9206
julie.cox@dpi.state.wi.us
http://www.dpi.wi.gov/fns/ffvp.html
What’s Going On Around the
Country
Teri Dandeneau, Connecticut

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)

•4th of July Parade – FS vehicle decorated with


FFV Mylar balloons and handed out baby carrot
bags.
•Mealtalk is a good source of information (SNA
Listsev)
•5 A Day website helpful
Observations
•8100 students, F/R <10% Economic status does not reflect how much
money is spent on produce at home
•FFV consumption at lunch has risen and ala carte sales have gone
down.
•Whole fruit – kids didn’t like it much but was cost effective
•Mealtalk is a good source of information (SNA Listsev)
•5 A Day website helpful

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

•Brought in College Students Athletes

•‘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

Ann R. Britton, Provincial Coordinator and


Brent Warner, BC Ministry of Agriculture
Website
http://www.aitc.ca/bc/snacks/

•Called ‘ACT Now BC’


•Pilot in it’s first year, 10 schools
•A major grocery store chain distributes all
produce to all schools for this program
•All food is delivered in RTE state.
•Grant pays on-site coordinator for 2 hours/day
•Produce is all grown in British Columbia
•In BC the school culture is changing to more healthy
minded
•Evaluation piece
$15 million/year budget = $.60/serv/student
•Crunch Contests – go into classrooms with a decibel
meter and see which class can crunch the loudest.
•Researching the possibilities of Blueberry PC’s (like apple
slices)
•Goal: all K-8 students receiving a snack by 2010. They
have a plan that includes expansion by groups of 100.
Patricia Scott
DOD Fresh
(Farm to School)

Farmers’ Market

•Students are taken to a farmers’ market

•Each student is given a token to purchase something (FFV)

•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

•Product of the week or month at school – could put up signage at


local grocery store “Fruit of the Month at XYZ Elementary School”

•Working with grocery stores


→Do research on who would be best contact
→ Know what you want
→ Keep communications consistent with one person at store
→ Communicate what is in it for the retailer
→ Continue to nurture the partnership by maintaining on-going
communication
Gemma Gorham, Nutrition Coordinator
Initiative for a Healthy Weight
Rhode Island

Happy Apple Award Contest for RI Schools and School Districts

●Recognition for those schools and school districts that


work to build and strengthen relationships with
local farms
●The school that most creatively integrates farm-to-
school concepts into the school environment
(the classroom, the conference room, the
cafeteria or the kitchen) wins.

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

●Worksite Program - PERS 5 A Day Challenge


Website: http://www.ag.ndsu.edu/pers/

●Wisconsin Work Wellness Resource Kit


Website: http://dhfs.wisconsin.gov/health/physicalactivity/index.htm
Contact Amy Meinen for more information
Susan Frost, 5 A Day Coordinator
South Carolina

• Cooking with a Chef


→Developed by Marge Condrasky, PhD
Clemson University
→ Building parental food preparation and planning skills
→ Hands-on-approach
→ Led by nutritionist/dietitian
→ Includes chef or food service professional
→ Weekly classes for 6 weeks
1. Label reading
2. Seasonings and ‘healthy’ fats
3. Quick and easy meals. meal planning
4. Portion control
5. Increasing fruits and veges
6. Decreasing sugar-sweetened beverages
Lorelei DiSogra,
VP-Nutrition and Health
United Fresh Fruit & Vegetable Assn

•Invite your members of Congress to visit FFVP schools


•Make sure that we share our success and let Lorelei know so she
can use this info when promoting the program
→ Success Stories
→ Information about Congressional visits
→ Evaluation Data
→ News Coverage
→ Testimonials

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

Form can be found at: http://dpi.wi.gov/sms/pi-1086


Itemize ‘Food’ under the ‘Other’ Section
Discussion Items from
Conference Call
•Dried fruit is an allowable expense.
•Dried Vegetables are not an allowable expense.
•Fruit Bars and Fizzy Fruit are not an allowable expense.
•On the packaging of some cut up fruit there are seals noting
Vitamin C has been added. This is OK.
•No final decision made yet on continuing the program after this year.
Discussion Items from
Conference Call
•PartnerWeb is listserv for FFVP:
https://www.fnspartner.usda.gov/FormsLogin.asp?/secure/webboard/w
bpx.dll/~CND-FFVP
•Harvest of the Month
http://www.harvestofthemonth.com/tool-kit.asp
Nutrition Education
Amy Meinen, RD, CD
Wisconsin Division of Public Health
Nutrition & Physical Activity Program
Nutrition Coordinator/5 A Day Coordinator
1 W. Wilson St., Rm 243
Madison, WI 53702
(608) 267-9194
meineam@dhfs.state.wi.us
(608) 266-3125 Fax
Nutrition Education
• USDA encourages nutrition education
with the FFVP

• Nutrition education resources posted on


DPI’s Fresh Fruit & Vegetable Program
website

• Continuing to post new resources


Nutrition Education
• 5 A Day & The Color Way to be phased
out over the next 2 years

• 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

What other resources


do you need?
Eric M. Jamelske, Assistant Professor
Department of Economics
University of Wisconsin-Eau Claire
105 Garfield Ave P.O. Box 4004
Eau Claire, WI 54702-4004
Office: 466 Schneider Hall
Phone: 715-836-3254
Fax: 715-836-5071
Email: jamelsem@uwec.edu
URL: http://www.uwec.edu/econ/faculty/jamelske.htm
Student Surveys

• Two rounds completed, one round to go


• Correct contact person or persons
• Email update
• March 2007: Tues, Wed, Thurs
• Human subject tutorial (new, old)

The possible survey dates are as follows:


March (Tues) 6, (Wed) 7, (Thurs) 8
March (Tues) 13, (Wed) 14, (Thurs) 15
March (Tues) 20, (Wed) 21, (Thurs) 22
Monthly Site Coordinator Reports

• Types of fruits & vegetables, purchasing source etc.


• Distribution time and method
• Purchasing source etc
• Student participation
• Correct contact person or persons
• Email update

You are asked to solicit information from school


personnel on activities they have engaged the students
in related to the Fruit and Vegetable Program.
Monthly Site Coordinator Reports

These monthly reports are a critical component of our


evaluation and it is therefore important that we receive
them each month in a timely manner.

Completed monthly reports should be returned by the


15th of each month. For example, September's report
should be returned by October 15th.
Other Plans

• 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

• Site Coordinator reports


• Little work done as of yet
• Tie together with positive impacts

Other Evaluations
Significant Opportunity for Wisconsin

Thank You For Your Help!


http://www.wifarmfresh.org/

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:

Doug Wubben, WI Homegrown Lunch


608-263-6064
dwubben@wisc.edu
www.reapfoodgroup.org/farmtoschool

Thank You!
Questions?

Please type in the ‘Ask a


Question’ box and we will
get back to you via email.
Thank you for attending this
‘Kick off WisLine’

Have a great school year!

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