SNAP-Ed Public Health Programming Kristin McCartney, MPH, RD, LD

Social Ecological Model What Influences Your Participants?

Public Health: State Objectives Improve access to fruits and vegetables for low-income populations. Modify the school environment to support healthy behaviors.

How Would YOU… Improve Access to Fruits and Vegetables for Low Income Populations –“SNAP at the Farmers Market” social marketing campaign –Farm to Backpack –Farm to Food Pantry –Farm to School –Healthy Concessions

“SNAP at the Farmers Market” Social marketing campaign May-September Marketing mix (radio, visual advertisements (billboards, newspaper, flyers, decals) May test use of Call-Em-All (automessage/text) Cooking or gardening demonstrations Multiple test groups The project will be delivered in communities where there is a farmers market that accepts SNAP and where greater than 50% of individuals are below 185% the federal poverty level.

Use of Focus Group Results: Benefits Why Do SNAP participants go to Farmers Markets? Fresh, “just picked”, Healthier Better selection & variety, Safer choice than commercial At times cheaper than local grocer Locally Grown Supporting neighbors, friends, local economy Vendors are knowledgeable, friendly and welcoming Tastes better, Better Quality

Use of Focus Group Results: Barriers Almost 1/3 did NOT know they could use SNAP benefits at market Many Do NOT Know when Markets are Open Need Longer Hours/Open More Days More Expensive Quantity Limited Some Transportation Issues Embarrassment using Benefits Prefer One-Stop Shopping Venue Why Don’t SNAP Participants Shop at the Market?

Advertising & Education –Recipients need to know: When markets are open Where markets are located What produce is “in-stock” that day They CAN use them at markets What they can purchase What to expect when using their benefits at the market (process)

Health Educator Roles in Project Participate in activities to develop marketing materials Disseminate information to stakeholders (farmers market managers, farmers, SNAP recipients, community members) Evaluate project (data collection)

“Farm to Backpack & Food Pantry” Problem: –Backpack programs/Food banks traditionally provide ready to eat foods, which sometimes lack in recommended nutrients. –Families may lack knowledge/skills/preferences to use fresh produce Direct education: –Children-familiarize them with produce provided and teach them the skills to prepare –Parents-familiarize them with produce provided and teach them the skills to prepare Public Health: (Change the system) –Farmers-connect them with organizations distributing food –Food pantries/churches-teach them to grow, connect with local growers, modify donation lists

Health Educator Roles in Project Identify local backpack programs/food pantries Determine barriers for adding fruits/vegetables to foods provided Offer solutions through proposed mechanisms Facilitate connections to sources of produce (farmers, school gardens, grocery store donations) Provide direct education to children/families Provide education to other stakeholders (farmers, food pantries, churches, donation drives)

WV Farm to School: Objectives GROW Respond to the demand for local products in WV schools Engage local farmers in growing for schools Create and expand agricultural enterprises Incorporate new and innovative production practices EDUCATE Provide food safety training Integrate agriculture and gardening into the school curriculum Facilitate conferences, workshops and new farmer training Initiate on-going technical assistance for production and marketing success SELL Market West Virginia Farm to School as a real opportunity Build a community-based marketplace Encourage school-based entrepreneurial enterprises Increase farm-based income

“Farm to School” Local Resources WV Farm to School website – TryThis WV – to-school-program/ to-school-program/ Regional Farm to School Vistas

“Farm to School” National Resources FarmtoSchool.org

Health Educator Roles in Project Serve on advisory boards/committees to facilitate Farm to School efforts Collaborate with stakeholders to facilitate relationships with farmers Purchase local foods for taste testing/direct education activities Provide school wide taste-testings, education, printed education materials for children/families.

Healthy Concessions Healthy Concessions projects will be selected either through greater than 50% of students at the school where the sport is being offered receiving free or reduced lunch. For community-based sports or sports leagues, the US census tract data will be used to determine whether the community has greater than 50% of individuals at 185% federal poverty level.

Healthy Concessions Healthy South Dakota –Model Concessions Policy/Materials – oncessions.pdfhttp:// oncessions.pdf Army Healthy Dining – s_Directorate/QUAD/nutrition/nutrition_main.htmlhttp:// s_Directorate/QUAD/nutrition/nutrition_main.html Policy Language – hip-schoolwellnesssamplepolicylanguage- 2011healthyconcession.pdfhttp://publichealthlawcenter.org/sites/default/files/resources/s hip-schoolwellnesssamplepolicylanguage- 2011healthyconcession.pdf

Health Educator Roles in Project Initiate communications with concession groups (boosters, sports leagues) and educate on need for healthy options. Assess current offerings and work with groups to select healthier items Participate in the development of materials. Facilitate efforts to adopt “healthy concessions” into school wellness policy Data collection, evaluation and dissemination of results.

How Would YOU… Modify the school environment to support healthy behaviors –NAP-SACC –Smarter Lunchrooms

NAP-SACC Daycares and preschool programs that have 50% of students receiving free or reduced lunch will be selected as sites for the Nap-SACC program. Sites will be selected based on interest/need of the administrators/staff.

NAP-SACC 5 Steps of NAP-SACC – steps-of-go-nap-sacchttp://gonapsacc.org/about-nap-sacc/5- steps-of-go-nap-sacc

Health Educator Role in Project Identify interested sites Facilitate completion of self assessments and goal setting Provide education and resources to help sites achieve goals Provide child/family education opportunities Measure and report success

Smarter Lunchrooms Make no cost/low cost, sustainable, practical changes to the school cafeteria environment which encourage students to make healthier choices. Research has shown that with simple changes such as more creative naming and changing the physical location of healthier items, students will increase their consumption of healthy foods at school.

Outcomes/Impacts SNAP at the Farmers Market Development of SNAP at the Farmers Market marketing materials Number of impressions for billboard and radio advertisements % of people in media market exposed to campaign (determined by aided recall interview) % change in SNAP redemption at farmers markets pre/post media campaign Farm to Food Pantry, Backpack, and School Quantity of locally grown products incorporated into schools, food baskets and backpacks Number of individuals/families receiving food baskets, backpacks or served by Farm to School % change in home fruit and vegetable availability/accessibility (parent/child survey) % change in child’s fruit and vegetable asking behavior (parent survey) % change in child fruit and vegetable preferences (child survey) % change in parent and child’s attitudes about healthy foods (parent/child survey)

Outcomes/Impacts School and Community Gardens Number of school and community gardens established Number of participants in school and community gardens % change in home fruit and vegetable availability/accessibility (parent/child survey) % change in child’s fruit and vegetable asking behavior (parent survey) % change in child fruit and vegetable preferences (child survey) % change in parent and child’s attitudes about healthy foods (parent/child survey) NAP-SACC Number of participating centers/staff Number of systems/policy changes adopted

Outcomes/Impacts Healthy Concessions Development of healthy concession materials Number of participating sites Number of healthy items adopted into concession offerings Number of promotional activities Profitability of new options Smarter Lunchroom Number of participating sites Number of activities completed Attendance at meetings/events Changes in school lunchroom environment/policies Changes in consumption of healthy foods