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Food and Nutrition Evaluation Plan

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by

Christopher Murakami

on 13 March 2015

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Transcript of Food and Nutrition Evaluation Plan

Food and Nutrition Evaluation Plan

The purpose of the project is to evaluate the CDL mealtime program using research-based instruments in order to support healthy relationships with food and promote fiscal/environmental responsibility
What if we do nothing?
Idea 1
Idea 2
The current situation
Susan Mills-Gray started the menu evaluations and we are working on a revised spring/summer menu that will start in May.
Graduate students have led a literature review on mealtime practices and supporting the development of healthy feeding behaviors. We need to determine next steps for research and evaluation.
Describe the desired state
Describe the idea you think is best
Conclusion
Menu Evaluations
Lead: Susan Mills-Gray, MA Nutrition Education
Nutritional evaluation of menus and recipes
Align with MO Eat Smart
Align with USDA CACFP policies
Determine costs for meal service
Mealtime evaluations
Lead:
Develop research-based observation tool
Validate measure during mealtime services

Staff interviews
Develop interview protocols for:
Definitely: Cook
Possibly:
Focus group with teachers
Focus group with parents
Focus group with children
Challenges and opportunities
Menu: High in saturated fats (cheese), unknown recipes, unknown costs. Garden vegetables, new menu items/recipes
Identify the problem
Explain what success will bring
Get your audience excited
Show how things would improve
How problems can be resolved
Pro
Con
Pro
Con
Pro
Con
Pro
Con
Refer back to the pros and cons
Explain how it will help
Describe the next steps
Based on Jim Harvey's speech structures
Full transcript