Posts Tagged: collaboration
Which end of an asparagus do you eat? I am not going to eat that, it's too spicy! Pink milk cartons (non-fat) are only for girls.
UC Agriculture and Natural Resources's UC CalFresh Nutrition Education Program of San Luis Obispo and Santa Barbara Counties (UC CalFresh) was initiated in the 2014/2015 school year to work on increasing the likelihood that students will select and consume vegetables offered through the school meal program.
The collaboration included three components: monthly, school-wide seasonal produce tastings facilitated by UC CalFresh and supported by the school district; Smarter Lunchroom Movement strategies implemented by district food service staff with support from UC CalFresh; and classroom nutrition education with curricula provided by UC CalFresh and implemented by participating classroom teachers.
The monthly produce tastings were a coordinated effort between the UC CalFresh Nutrition Educators, student leaders from the Student Nutrition Advisory Council, and Cafeteria staff. The first goal was to familiarize the students in the five elementary schools with local, seasonal vegetables – and eventually get them on the school menu and on students' plates. During the months of March, April and May of 2015 more than 4,000 students at five participating schools
Student leaders participated in all aspects of the monthly tastings, from advising on what produce items to sample, to making signs advertising the featured produce, to handing out the samples to their peers. The voting results were overwhelmingly positive with a majority of students in favor of putting Brussels sprouts, asparagus and yellow bell peppers on the school menu. As a result of these findings, and the students' enthusiasm for trying new things, food service staff are working on incorporating a Brussels sprouts salad into their regular menu.
The second component included Smarter Lunchroom Movement (SLM) strategies from the Cornell Center for Behavioral Economics. These strategies were introduced at a cafeteria manager training facilitated by UC CalFresh. At the training, district staff were introduced to SLM concepts and encouraged to identify two changes they wanted to implement in their
Students, at first surprised seeing adults eating school meals, welcomed the nutrition educators to their tables. Staff took the opportunity to talk to the students about their food, model healthy food habits and dispel myths about their food. Myths included things like pink milk cartons (non-fat) were only for girls and school lunches are unhealthy. By the end of the school year, all participating schools had improved their scores on the Smarter Lunchroom Self-Assessment Scorecard and plans are currently being developed to provide districtwide cafeteria branding.
The third component was the in-class curricula. Classroom curricula has been the primary focus of the UC CalFresh program for many years. UC CalFresh provides “No-Prep Nutrition Education Kits” and in class food demonstrations to enrolled teachers (Educator Extenders). These Educator Extenders teach evidence-based nutrition education lessons based on the 2010 Dietary Guidelines for Americans. This year, as the collaboration with the school cafeteria developed, UC CalFresh staff rolled out the concept of Harvest of the Month mini kits and farm stands to coincide with the produce item being featured in the monthly cafeteria tastings. Educator Extenders had the
This collaborative effort has brought about many opportunities to educate, expose and inform students and staff about local produce and how delicious it can be in their school lunches. Students who once thought that sweet yellow, green and red bell peppers were too spicy had the opportunity to sample them and see for themselves. Students who did not know which end to eat an asparagus from got to sample it and then vote on whether or not they wanted to try it again. Food service staff also got to see how excited their students were to sample new items, including Brussels sprouts, and have a voice in their school menu.
For more pictures, visit the UC CalFresh Facebook page.
An initiative to maintain and enhance healthy families and communities is part of the UC Division of Agriculture and Natural Resources Strategic Vision 2025.
Do county fairs make you think of deep-fried Twinkies and Ferris wheels, and maybe some prize-winning pigs? Can you imagine a local food marketplace next to the quilt show, a demonstration farm by the pony rides, fresh fruit for sale in the midway, a community dinner honoring local farmers, and housing available for hundreds of farm-workers the week after the fair closes?
University of California small farm program and the California Department of Food and Agriculture (CDFA) Division of Fairs and Expositions are teaming up to connect fruit, vegetable, nut and flower farmers with county and regional fairs to celebrate California specialty crops and encourage agritourism. Fair organizers also hope to develop new partnerships that help support the fairs - particularly important now as the fairs have recently lost funding due to state budget cuts.
“We look forward to working with CDFA’s Division of Fairs and Expositions to expand agritourism opportunities; this will expand revenue sources for California’s small farmers,” said Shermain Hardesty, UC Cooperative Extension specialist in the UC Davis Department of Agricultural and Resource Economics. Hardesty leads the UC small farm program.
Together we are organizing workshops and tours for farmers and agricultural leaders at seven different fairs throughout the state, to be held during fair time in the 2012 fair season. We're calling the project "Fairground Farms and Farmyard Festivals; Showcasing California Specialty Crops."
Each workshop will be a little different, because each of the fairs has it's own unique history and community. We'll hear fair officials sharing with farmers some of their methods for safely entertaining and feeding thousands of people. We'll have presentations by farmers currently involved with local fairs or local agritourism, interactive discussions on potential collaborations between specialty crop growers, agritourism operators and fairs, and guided tours of the fair facilities.
The next workshop and tour will be Thursday July 26 at the Amador County Fair in Plymouth, hosted by Fair CEO Troy Bowers. At this event we will hear from Mountain Mandarin Festival organizer and cookbook author Joanne Neft, as well as from representatives of Farms of Amador, Amador County Grape Growers, and MotherLode Harvest, who all participate in the Amador Fair. Following Amador, we visit Ventura, Napa, Yolo, Santa Cruz and Fresno.
Registration for all of the workshops is now open. We welcome farmers and fair leaders from surrounding counties to each fair workshop, as well as county agricultural commissioners, Farm Bureau leaders, tourism professionals, farm advisors and educators, fair and festival vendors and entertainers and agritourism operators interested in new partnerships.
The workshop schedule:
Thursday, July 26 - Amador County Fair, Plymouth
Thursday, August 2 - Ventura County Fair, Ventura
Thursday, August 9 - Napa Town & Country Fair, Napa
Thursday, August 16 - Yolo County Fair, Woodland
Thursday, September 13 - Santa Cruz County Fair, Watsonville
Thursday, October 4 - Big Fresno Fair, Fresno
For registration and more information about the events is online or call Penny Leff at (530) 752-7779
See you at the fair!
If you’ve ever asked a kindergarten student to flex their muscles, you know the smiles and giggles that follow. Their eyes grow wide when they learn about protein foods that help to keep their muscles strong. The UC-CalFresh Nutrition Education Program has the privilege of working with low-income students in Fresno County to combat childhood obesity through nutrition education.
The numbers are jaw-dropping. What’s being done to combat these bleak statistics?
Healthy, Hunger-Free Kids Act of 2010 has opened the door for improved menu changes to school breakfasts and lunches with increased funding for meals meeting updated nutritional standards. Examples of some of the new standards include: fat-free and low-fat milk, increased whole grains, a greater variety of colorful vegetables and offering juice that is 100 percent fruit juice.
The UC-CalFresh Nutrition Education Program works in close partnership with local school districts, food service directors, and over 900 Fresno County educators. In support of local school districts’ efforts to improve the nutritional value of the meals served, UC-CalFresh has come along side teachers to provide lessons, nutrition education materials, and healthy food demonstrations monthly. With a family-centered approach in mind, we further extend our reach through parent nutrition education classes and workshops.
teachers and students in the classroom provides students the opportunity to explore and taste healthy foods. Through parent education, parents gain the tools to select and prepare nutritious, affordable foods for their families. With nutrition education on menu at school and home, students will be prepared to savor the improved menu choices coming to the school cafeteria.
At the University of California Cooperative Extension, our collaborative efforts are helping build and maintain healthy families and communities.
* Statewide averages in 5th, 7th and 9th are 32percent, 31 percent and 29percent, respectively.