1. Team Up for School Nutrition Success: Mentors’ Training PRESENTERS MARJUYUA LARTEY-ROWSER, PHD, RD ALESHIA HALL-CAMPBELL, PHD

2. Webinar Agenda ◦Review of the purpose and expected outcomes for Team Up for School Nutrition Success (Team Up) ◦Review of the role and responsibility of the lead mentor. ◦Review a Problem-Management Process model that will be used during Team Up ◦Travel and reimbursement

3. Team Up for School Nutrition Success ◦Sharing best practices ◦Peer-to-peer mentoring ◦Providing access to resources ◦Networking

4. Topic Areas for Team Up Increase Participation Menu Planning Financial Management

5. Layout and Design of the Team Up Workshop Panel Discussions ◦Includes 1 facilitator and 4 -5 presenters including a USDA representative ◦Conducted one at a time based on topic area Breakout Sessions ◦Peer-to-peer mentoring (helping) ◦Lead mentors facilitate and help

6. Role of the Mentors Panel Discussions ( 1h r) ◦Introduce the Topic Area (2 min.) ◦Introduce Panel Members (5 min.) ◦Facilitate Discussion (10-15 min./speaker) ◦Wrap Up (2 min.) ◦Manage Questions and Answer session (15 min.)

7. Role of the Mentor Breakout Sessions ◦Large group broken down into 4 smaller groups ◦Each group will have a Lead Mentor to facilitate the discussion ◦Lead Mentors will reintroduce the topic and prepare the participants for the session Mentors ◦3:1 ratio ◦Work through the Skilled Helper Model with participants

8. Role of the Mentors Helper ◦Listen to “their story” ◦Provide support ◦Answer any questions ◦Act as a resource

9. Skilled Helper Model

10. Skilled Helper Model: Stage I “The Current Picture” Task 1 A. The Story What is your story? Participant tells their story as clear as possible; helps reveal and discuss their problems Task 1B. The Real Story What is really going on? Taking a closer look at the problem and reflect on what has been discussed to help identify new perspectives Task 1C. The Right Story What are the key issues that need to be worked on? What issues, if handled well, will make a real difference ? Drilling down to the core issue (s)

11. Skilled Helper Model: Stage II “Preferred Picture” Task 2A. Possibilities What do I want? Creative part; what do you want the future to look like for the specific area? Task 2B. Goals and Outcomes What do I really want? Setting SMART Goals Task 2C. Commitment What am I willing to pay? Test the realism of the goal.

12. Skilled Helper Model: Stage III “The Way Forward” Task 2A. Possibilities What do I want? Creative part; what do you want the future to look like for the specific area? Task 2B. Goals and Outcomes What do I really want? Setting SMART Goals Task 2C. Commitment What am I willing to pay? Test the realism of the goal.

13. SMART Goals S Specific – State exactly what you want to accomplish. M Measurable – How will you evaluate if the goal has been met? A Achievable – Is it something you can actually accomplish? R Relevant – How does it align to your objectives? resources? T Time-bound – What timeframe would create a sense of urgency?

14. S – Specific State exactly what you want to accomplish. Goals should be simplistically written and clearly define what you are going to do. Try to answer the five “W’s”: Who – Who is involved? What – What do I want to accomplish? Where – Where will this happen? When – When will this happen? Why – Why am I setting this goal?

15. M – Measurable How will you evaluate if the goal has been met? Goals can be quantified to a determined amount of a specified unit. It is the indicator of progress. Try to answer questions such as: How much? How many? How will I know it’s accomplished? What is the goal line?

16. A – Achievable Is it something you can actually accomplish? Goals state what results can be realistically be achieved, given available resources – but may stretch the team. Ask yourself these questions: Are you prepared to make the commitment necessary to reach your target? Are you willing to make major changes in your routine and work environment? Is there a more achievable goal you would be willing to work for?

17. R – Relevant How does it align to your objectives? Goals must be ones that you are willing and able to work on and must be based on forecasted needs. Try to answer questions such as: Do I have the resources? Does it make sense for my program? Does it align with my priorities and needs?

18. T – Time-bound What timeframe would create a sense of urgency? Goals should be linked to a timeframe that creates a practical sense of urgency. During your timeframe, ask yourself: What can I do TODAY to reach my goal? What can I do one week from now? What can I do one month from now?

20. Action Plans Helps you focus your ideas and decide what steps are necessary to achieve your goals. Identifies what you want to achieve over a given period of time. Helps you reach your goals.

21. Developed menus that meet the standards, but having a difficult time identifying a whole grain-rich pasta of choice that students prefer. Problem

22. Employee Training Taste Tests with Students & Staff Contact other districts for ideas & suggestions More nutrition education with students Model behavior by having teachers, student groups (i.e., athletes), administrators, and parents promote food choices Try, Try, Try…and Try Again Best Practices/Solutions

23. Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating. ◦Specific: Students will taste test whole grain-rich pastas. ◦Measurable: 65% of students will prefer the selected whole grain- rich pasta. ◦Achievable: Yes ◦Relevant: Yes ◦Time-Bound: Next 3 months S.M.A.R.T. Goal-Menu Planning

24. Team Up for School Nutrition Success Action Plan Menu Planning Goal: Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating.

25. All cooks will complete the NFSMI’s Culinary Techniques: Preparing Entrees online course by June 2015. ◦Specific ◦Measurable ◦Achievable ◦Relevant ◦Time-Bound Another Simplistic Goal

26. Agenda at a Glance 7:30 am – 8:00 am Registration 8:00 am – 8:15 am Welcome / Overview of Workshop 8:15 am – 8:30 am Ice Breaker by Group Assignments 8:30 am – 9:30 am Review Egan Helper Model, Action Plans, and SMART Goals 9:30 am – 9:45 am Morning Break 9:45 am – 10:45 am Best Practices Panel– Lead Mentor 10:45 am – 11:00 am Q & A– 11:00 am – 12:30 pm Lunch 12:30 pm – 2:00pm Breakout Session 2:00 pm – 3:00 pm Best Practices Panel– Lead Mentor 3:00 pm – 3:15 pm Q & A– 3:15 pm – 3:30 pm Afternoon Break 3:30pm – 4:30 pm Breakout Session 4:30 pm – 5:00 pm Wrap Up

27. Agenda, Day 2 8:00 am – 8:30 am Registration and Networking 8:30 am – 8:45 am Overview of the Day 8:45 am – 9:45 am Best Practices Panel– Lead Mentor 9:45 am – 10:00 am Q & A– 10:00 am—10:15 am Morning Break 10:15 am – 11:30 am Breakout Session 11:30 am – 1:00pm Lunch 1:00 pm – 2:00 pm Allied Organization Resource Panel 2:00 pm—2:30 pm Resource Tables (Networking) 2:30 pm – 2:45 pm Afternoon Break 2:45 pm – 3:15 pm Networking by Topics 3:15 pm – 4:15 pm State Planning 4:15 pm – 5:00 pm Wrap Up/Conclusion

28. Grouping At A Glance Breakout Group A (Fruits) Breakout Group B (Vegetables) Breakout Group C (Whole Grains) Breakout Group D (Protein)

29. Logistics Travel Receipts Reimbursements

30. Travel Policies and Procedures Contract (Letter of Agreement) ◦Signed and returned to NFSMI Carpooling ◦Notify NFSMI of the driver and all passengers Hotel Accommodations in Concord, NH o Make reservations and will pay out of pocket o Courtyard by Marriott at 70 Constitution Ave. o Comfort Inn at 77 Hall St. o May 18-20, 2015 (three nights) o Reimburse cost of room charge only

31. Reimbursements Reimbursement requests must be submitted by June 21, 2015. Allow 45 days for payment Rand McNally driving directions must be provided with mileage for reimbursement. W-9’s are required for reimbursements Mail in with reimbursements

32. Receipts Original, itemized receipts Alcohol – not reimbursable – must be on a separate receipt Tips – not reimbursable

33. Pre-Workshop Self- Assessment Three (3) Topic Areas Increasing Participation Menu Planning Financial Management SNA’s Keys to Excellence Best Practice Areas Assess your operation Use a scale of 1 to 5 1 = extremely poor 5 = excellent

34. Attire Business casual Jacket Temperature fluctuates in the building

35. Things to Remember: On-site training held for all mentors and lead mentors on Monday, May 18 starting at 6pm. Please be on time Dinner will be served Mentor Training Manual will be available at the on-site training. Check your emails for updates from NFSMI regarding TEAM UP

36. Questions