A Nutrition and Gardening program for youth

Eating from the Garden Encourages kids to eat more fruits and vegetables by growing gardens in schools and community centers.

During the program, kids are learning about… Good nutrition (making healthy food choices and keeping food safe); The importance of eating fruits and vegetables; How plants live and grow; Planting and maintaining a garden; Caring for the environment.

In addition, they are… Tasting a variety of fruits and vegetables in class; Doing activities using seeds, plants, and soil;

Going outside to plant a garden; Learning about insects in the garden; Harvesting vegetables from our garden.

Eating from the Garden Targets 4 th and 5th grades (Starting 2 nd next fall). Program is biweekly in the spring and fall and monthly during the winter. Some locations are weekly with more in-depth alternating nutrition and gardening lessons--allowing time for simple preparation of fruits and vegetables.

Eating from the Garden program 2009/2010 in Jackson County 27 schools and community centers Approximately 700 fourth & fifth grade children enrolled

Have you observed this change in your students? Have your students talked about this change? Yes (n) No (n) Unsure (n) Yes (n) No (n) Unsure (n) More aware of the importance of good nutrition 94% (15) 0% (0) 6% (1) 87% (13) 7% (1) 7% (1) Make healthier meal and/or snack choices 81% (13) 0% (0) 19% (3) 73% (11) 13% (2) 13% (2) More willing to try new foods 94% (15) 0% (0) 6% (1) 93% (13) 0% (0) 7% (1) Improved hand washing 87% (13) 7% (1) 7% (1) 64% (9) 29% (4) 7% (1) Improved food safety (other than hand washing) 50% (8) 0% (0) 50% (8) 53% (8) 13% (2) 33% (5) Increased physical activity 69% (11) 0% (0) 31% (5) 73% (11) 13% (2) 13% (2) Use good food safety with garden produce 64% (9) 0% (0) 36% (5) 50% (7) 14% (2) 36% (5) More aware of the environment 87% (13) 0% (0) 13% (2) 73% (11) 13% (2) 13% (2) Have a sense of responsibility when caring for plants in the garden 94% (15) 0% (0) 6% (1) 87% (13) 7% (1) 7% (1) Show interest in growing fruits and vegetables for better health at their homes 69% (11) 6% (1) 25% (4) 73% (11) 13% (2) 13% (2) Changes in Student Behaviors

What did you learn? “Vegetables are good” “To eat healthier and have more vegetables and fruit” “You should go outside for one hour everyday.” “Eat one of everything on MyPyramid” “Wash fruits and vegetables before you eat them” “How to read food labels” “You can’t always trust ads” “Freeze fruits and vegetables if not eating so they won’t rot” “To taste things before judging” “To eat vegetables you’ve never tried” “When you cut lettuce from the garden it is chewy”

What did you learn? “You can’t put plants too close” “The bugs we try to kill make our garden grow” “Some bugs can hurt or eat your plants” “That sweet potatoes grow under ground” “You don’t need to push the seeds so hard” “What plants grow in sun” “Plants get energy from the sun and the leaves suck it in” “Plants need a lot of water” “Plants need water, dirt, and the sun” “You can make compost out of dried grass” “Worms help plants” “The right time to plant”

Eating from the Garden is a teamwork program Nutrition portion can be done by nutrition educators Gardening portion needs to be taught by others. Examples might be 4H educators or volunteers, master gardeners, trained community volunteers

FNEP can provide nutrition materials and food But you will need funds for gardening supplies such as seeds, dirt, plants, and garden equipment

Eating from the Garden Area Partners in Jackson County: Master Gardener’s of Greater Kansas City Kansas City Community Gardens University of Missouri Afterschool 4H University of Missouri Extension Family Nutrition Education Program Lydia’s Italian Restaurant Health Care Foundation of Greater Kansas City

Kansas City Community Gardens Helps us build the gardens and train our volunteers

Through funds from the Health Care Foundation of Greater Kansas City We are building and utilizing garden beds in schools and community centers to help kids see how they can grow fresh fruits and vegetables in their own gardens.

Trained volunteers are an important part of our program Expanded our program from seven to 27 locations Assist teachers who have little time to take on another program Provide nutrition & gardening support to teachers Incorporating their personal skills and enthusiasm

Nutrition Garden Volunteers receive 30 hours of training in the following areas: Making healthy food choices Harvesting and storing fresh fruits and vegetables Using labels at the grocery store Using safe food practices Working with youth

Fruit & vegetable gardening Maintaining a healthy soil Natural pest control Hands-on horticulture

Behavior changes from volunteers: “I take longer to shop at the grocery store because I have been paying attention to the labels!” “I honestly have changed my eating habits.” “More fruits and veggies, take MyPyramid more seriously, help others with it and lead by example.”

Behavior changes “Improve and better plan my gardens, test the soil, compost my grass, leaves, and veggies. I’m not afraid to start and I now have resources to get supplies and answers.” “I started having 1 to 2 cups of vegetables for breakfast every morning. I have lost 5 pounds.”

Nutrition Garden Volunteers choose activities for 30 hours of volunteering: Promotion and recruitment of schools Garden site development and management Summer garden maintenance

Team teaching curriculum Planting with teachers and kids

Nutrition Garden Volunteers Have held 4 trainings in two years for about 60 volunteers About 40 actively supporting the program presently

Nutrition Garden Volunteers Last year they gave 870 hours during training and contributed over 700 hours in the classroom and garden. This is a dollar value of $26,988 based on a volunteer rate of $17.19/hour.

Sustainability Trained volunteers can continue to work with schools to maintain program Schools can obtain small grants for materials Local businesses can sponsor a school garden

Classroom Teachers An integral part of our program Support in the classroom Coordination of the plant science activities Maintenance of the outdoor garden

Classroom Teachers Estimate about 425 hours have been given to the program last year Dollar value of $7306

Have you made this change since our program? Do you talk about or model this behavior in front of students? Yes (n) No (n) Already Practicing (n) Yes (n) No (n) Already Practicing (n) More aware of the importance of good nutrition 56% (9) 6% (1) 38% (6) 93% (14) 7% (1) 0% (0) Make healthier meal and/or snack choices 44% (7) 6% (1) 50% (8) 93% (14) 7% (1) 0% (0) More willing to try new foods 75% (12) 0% (0) 25% (4) 80% (12) 20% (3) 0% (0) Improved hand washing 50% (8) 0% (0) 50% (8) 88% (14) 13% (2) 0% (0) Improved food safety (other than hand washing) 44% (7) 0% (0) 56% (9) 79% (11) 21% (3) 0% (0) Increased physical activity 31% (5) 19% (3) 50% (8) 81% (13) 19% (3) 0% (0) Practice good food safety with garden produce 63% (10) 6% (1) 31% (5) 75% (12) 25% (4) 0% (0) Encourage students to be responsible for garden care 88% (14) 6% (1) 6% (1) 94% (15) 6% (1) 0% (0) More awareness of the environment 56% (9) 6% (1) 38% (6) 100% (16) 0% (0) 0% (0) Interest in growing fruits and vegetables for better health at home 69% (11) 19% (3) 13% (2) 81% (13) 19% (3) 0% (0) Make/offer healthier food choices for students 56% (9) 19% (3) 25% (4) Changes in Teacher Behaviors

Responses by Teachers “Enchanting program. Hope to have you again next year. It has been meaningful and applicable to our students. Thank you for a job well done.” The program is outstanding – I see the carry over to their studies and every day habits! This is a great addition to my health curriculum! I am more aware of including color in my own diet as well as portion size and food group daily recommendations. I loved what I saw of the program— kids loved the garden and eating from it. They thought of it as their garden.

State Standards Identified Missouri GLE’s (Grade level Expectations) Health: Grade 4: –Identify the sources and basic functions of the six essential nutrients including fiber, and locate five essential nutrients (carbohydrates, fats, proteins, vitamins, minerals) on food labels and recognize that this information helps one make healthy food choices

Other Areas Mathematics: Grade 4: –collect data using observations, surveys and experiments Science Grade 4: –Identify the ways a specific organism may interact with other organisms or with the environment (e.g., pollination, shelter, seed dispersal, camouflage, migration, hibernation, defensive mechanism)

Parent Involvement Receive newsletters with each lesson encouraging them to serve more fruits and vegetables and offer healthier choices to their children. Will be invited this year to visit class with their child to see chef presentation.

Responses by Parents “Even though we’ve had a garden to grow vegetables before, my son is more interested in how important it is to have a garden of fruits and vegetables at home.” “I would like to see parents be involved in the projects and the garden.” “Thank you for giving my child an opportunity that I could not. This has helped her to choose fruits and vegetables over junk food snacks.” “This program helped my child because she has been eating fruits and vegetables.”

Growing Seasons for School Gardens Plant September 1 st and 2 nd weeks for fall crops Radishes, Beets, Spinach, Lettuce, Collard Greens, Turnips, Broccoli, Cauliflower and Cabbage Harvest by end of November February 2 nd week—seed starting using Grow Labs

Growing Seasons for School Gardens March 2 nd –April 2 nd plant spring crops Radish, Carrot, Spinach, Lettuce, Onion bulbs, Chards*, Potato* Strawberry* Dayneutral (Tribute & Tristar) May 2 nd week plant summer crops Sweet Potato*,Tomato* * Harvested after summer vacation

Layouts Plots Greenhouses Containers

Evaluation Consultation from the University of Missouri Kansas City Parent questionnaires evaluated increase in consumption of fruits and vegetables and interest in gardening. Teacher questionnaires evaluated changes in students and themselves. Children completed pre- and post-tests for knowledge and eating habit changes. Volunteers completed surveys after training and after the 30 hours of volunteer time.

Outcomes Although our overall goal is to encourage children to try more fruits and vegetables and be more physically active as a part of our program, we are also looking at how these experiences can affect their families and the schools themselves. We are working toward these goals: –More fruits and vegetables served in the school cafeterias. –Healthier choices for snacks and classroom activities –Fruits and vegetables grown on site for occasional school lunches –Implementation of farm to school programs

Getting Started in your Region Plan ahead Start with accessibility Generate partnerships Get everyone involved Start Small Expand the program

Planning ahead Promote program in spring of previous year Speak with teachers and principals of sites currently teaching Get an idea of where there is interest and where it is possible

Start with Accessibility Schools that are gardening Outdoor gardens constructed Greenhouse on site Outdoor space available Gardening funds possible

Generate Partnerships Teachers are the best place to start Master Gardeners 4-H, Afterschool programs Local garden clubs Parents Local community gardens

Get Everyone Involved Teachers and Administrators Parent workdays and harvest celebrations Lunch room Get the word out

Start Small Follow along with curriculum when planting Containers and in- ground beds One or two classes

Expand the Program Field trips Chef demonstrations Harvest days in lunchroom Give food to local agencies Send food home with students Special events

Resources for gardening supplies and information Area community gardens Master Gardener Hotline Local nurseries, farmers, gardening clubs Gardening Grants Boy Scouts

Brainstorming 1.Are you interested in a nutrition/gardening program? 2.Who would your partners be? 3.What schools or community centers would you want to contact? 4.What source for garden funds could you investigate?

Team Members Rachael McGinnis Millsap, BS, Nutrition Garden Coordinator Molly Fusselman, BA, Volunteer Coordinator Karen Elliott, MS, Nutrition and Health Education Specialist Lala Kumar, MS, Horticulture Specialist Cindy Zluticky, MS, Community Development Specialist, County Program Director

Mission Statement The Eating from the Garden program provides research based information to high needs youth in schools and community programs through nutrition and gardening activities to increase consumption of fruits and vegetables, healthier food choices, gardening knowledge, and physical activity with help from area partners and volunteers.

Contact us: