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School Nutrition Management Rotation

Intern Name Elizabeth M. Madison

Date(s) 2.19.12

Location Site JP Stevens HS, Edison NJ

Competencies (list #'s)

DI 2.3 and DI 3.4 Plan and conduct cafeteria nutrition education event. Create menu and school newsletter advertisements, point of sale promotional material and educational handouts and displays. Evaluate success of program.

Describe Activity My cafeteria nutrition education event was a Heart Healthy Snack Attack that was held at Edison High School for Valentine’s Day. The plan was to host a healthy eating nutrition – related event on a day traditionally known for unhealthy food consumption. The event’s goals were to encourage healthy eating by: 1) promoting healthy snacks, 2) providing education material about the benefits of healthy snacking, and 3) obtain feedback from students regarding the food samplings and their snacking habits. This information derived from the latter would be used to assess the current snack food menu and explore any potential changes. The event planning took one month and included the following elements: 1. Obtain buy-in from the Vice Principal, Mrs. Jeanette Ball, who is in charge of all social events. She had

originally requested an event for Valentine’s Day that included chocolate – related food items. I wanted to present a healthier alternative, to which she was very responsive.

2. Develop food sampling menu for event. A healthy snack menu was developed; some items were obtained from the March Simply Good Nutrition campaign. The food items selected for sampling were:

a. Yogurt parfait with homemade granola b. Trail mix (custom made) c. Hummus with pita chips (homemade), and carrot and celery sticks d. Strawberries drizzled with chocolate and a dab of whip cream – in honor of Valentine’s Day

(and Mrs. Ball’s request) e. Sliced green apples drizzled with caramel

All items were served in two-ounce cups. 3. Determine the ingredients, amount and cost for each food item and purchase items. The FSD

confirmed that all items were available through FoodBuy vendors.

4. Determine production schedule, including manpower resources for each item. We had to prepare enough individually ‘cupped’ samples of each item for an estimated 1800 students, divided into four lunch periods. One week before the event, we created two versions of the trail mix and then conducted a mini taste test with some students to gauge interest and suggest a name for the mix. It was eventually called Energy Mix.

5. Create a display layout for the cafeteria. We set up two tables approximately eight feet in front of the cafeteria and covered them in red tablecloths. I created colorful signs for the master menu, the event overview, and each food item, that were placed in menu holders and positioned behind the food displays.

6. Determine the staffing required to prepare and distribute samples. The FSD, all three ASFDs, and myself manned the tables for all four lunch periods. We had to distribute samples, surveys, and

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raffles, obtain completed surveys, announce the raffle winners and award the prizes, all within a 20 lunch period.

7. Create snack survey. I researched literature about teen-age children snack habits and also asked the FSD what information she was interested in obtaining regarding the students’ snack habits. I then created the five question survey.

8. Identify and purchase raffle supplies and prizes. To ensure maximum participation in the food sampling and return of surveys, a raffle was sponsored. The students received raffle tickets if they tried at least 3 of the 5 snacks and completed the survey. At the end of the lunch period, six winners were chosen and received either ITunes gift cards or movie tickets.

9. Develop a healthy snacking handout for distribution. I developed a one – page handout about healthy snacking that was distributed to all students via homeroom the day after the event. We made 2000 color copies (it is a very colorful handout) for distribution to all students.

10. Create a brief article for the Edison website to promote the event. I wrote a 120-word article for the website. The brevity of the article was necessary due to the limited space, as per Mrs. Ball.

The Heart Healthy Snack Attack event was a logistically complex undertaking and was well executed due to the incredible team effort. All the food service workers at the school assisted even though they had their normal duties to complete. The chef and AFSD, Hector Velez, was absolutely amazing. Of his own volition, he made the yogurt parfait granola from scratch (which unfortunately became a totally delicious, but totally unhealthy product) and decided the items for the trail mix. We arrived very early that day to prepare the food items. I am now adept at creating whip cream flowers, though I am told I am very heavy handed with the chocolate syrup. The students were very excited and appreciative for the event, which made all the work involved worthwhile. The program was effective as it achieved the stated goals. Based on the verbal feedback and the survey results, the students had a very positive response to the healthy snacks (the survey did not ask about the strawberry or apple snacks). The hummus was popular but not to the extent that students would pay for it as a snack. They did indicate a high level of willingness to purchase the yogurt parfait and Energy Mix for $1, the same price as the highest priced and most popular vending machine products, e.g. Pop-Tarts, Snackwells cookie packs. The Energy Mix was packaged for sale and placed at the snack stations and each cash register at both high schools the next day. Sales were encouraging. Distributing the Healthy Snacking handout the day after the event reinforced the nutrition education message. The raffle was also beneficial, but upon reflection, may not have been necessary because the students were sufficiently attracted to the table by the free food. They kept asking us if the food was free, which was amusing. Describe what you learned and if competency was met. This experience was very educational, informative and exciting. I learned a great deal from this assignment. Buy-in from school staff is paramount for this type of event. Mrs. Ball promoted the event during morning announcements the day before and day of the event to generate interest. Staff buy-in is also crucial. Though the AFSDs said it was a lot of work, it was a lot of fun and they felt that the event promoted Chartwells to the school students and staff. They felt that more events like these should be scheduled. Proper planning is essential. It took one month to coordinate the logistics.

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I really enjoyed this activity because I was able to interact with the students and school staff. It was a fun, highly interactive way to deliver nutrition education. Promotional Blurb for Edison High School Website - written by Elizabeth M. Madison To Edison High School Chartwells Announces its Valentine’s Day Healthy Heart Snack Attack! Snacking can have many benefits, especially if you make healthy choices and keep right - sized portions in mind. So come join us during lunch to sample some amazingly delicious healthy snacks. We are featuring:

Sweet Strawberries dipped in Rich Chocolate with a dab of Whip Cream Crisp Apple Slices Drizzled in Caramel Yummy Yogurt Parfait with Crunchy Granola Healthy Hummus with Pita Chips Energy Trail Mix Made with a Tantalizing Combination of Sweet and Salty Flavors

Complete our survey to let us know which ones you like the best and get a raffle ticket to win movie tickets and ITunes gift cards! Prizes awarded each lunch period! See you there EHS! Post – event articles from Edison HS website – written by Mrs. Jeanette Ball, Vice Principal EHS Chartwells Serves Up Healthy Snacks!!! Edison High School 50 Boulevard of Eagles | Edison | New Jersey 08817 | Phone: (732) 650-5200 EHS Chartwells Serves Up Healthy Snacks!!!

Hey, EHS, Valentine's Day was healthy sweet in the EHS cafeteria thanks to Chartwells' Chef, Hector Velez. Nutritionist Elizabeth Madison provided a survey and a fun raffle. Click on our story title for details and recipes. Thanks Chartwells!! EHS Chartwells Serves Up Healthy Snacks!!!

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Hey, EHS, on 2/14, EHS and Chartwells brought healthy snacks samplings to the cafeteria during all the lunches. Elizabeth Madison, a nutritionist, was there to speak informally with our students about healthy snacks and eating habits. She asked the students to fill out a quick survey regarding their snacking preferences. As a thank you for filling out the survey, the students received a raffle ticket. Chartwells gave away tickets to the dinner movie theatre at Menlo Park Mall to encourage our students to spend time with their families and $10 iTunes cards so that they can listen to music as they exercise. The goal of our healthy snacks day was to focus our students on the benefits of eating a well-balanced lunch as they move through their busy day. All snacks were prepared by Hector Velez, Chartwells’ Chef, pictured here with Chartwells' Director, Michele Carroll and EHS Chartwells' Liaison Faye Mangafas, using fresh fruits, dairy, and ingredients from local vendors. Yogurt Parfait

Vanilla Yogurt

Diced Peaches

Diced Pineapples

Homemade Granola

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Trail Mix

Hummus

Ground Chick Peas

Garlic

Salt

Pepper

Pita Bread

Celerey

Carrots

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Apples and Caramel

Quarter-moon sliced red delicious apples

Caramelized sugar drizzled on top

Strawberries and Chocolate

Diced Strawberries

Drizzled Chocolate Sauce

Fresh Whipped Cream