1. Team Up for School Nutrition Success: Lead 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 of the Problem-Management Process model that will be used during Team Up ◦Review of the travel and reimbursement process

3. Team Up for School Nutrition Success ◦Sharing best practices ◦Peer-to-peer mentoring ◦Proving 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 ◦Will include 1 facilitator and 3-4 presenters ◦Will include PPT presentations by presenters Break Out Sessions ◦Peer-to-peer mentoring (helping) ◦3:1 ratio ◦Lead mentors facilitate and help

6. The Lead Mentors Gay Anderson Jamal Hazzan Richard Miles Liz Purnell

7. Role of the Lead Mentor Facilitator Panel Discussion Breakout Sessions Helper

8. Role of the Lead Mentor Panel Discussions (~1hr) ◦Introduce the Topic Area (2 min.) ◦Introduce Panel Members (5 min.) ◦Facilitate Discussion (10 -25 min./speaker) ◦Wrap Up (2 min.) ◦Manage Questions and Answer session (15 min.) ◦Transition all participants and helpers to breakout session ◦Small Group setting ◦NFSMI staff assisting

9. Role of the Lead Helper Breakout Sessions ◦Reintroduce the topic and how the topic area will be addressed ◦Identify the helpers in the room ◦Remind participants of Skill Helper Model ◦Time Keeper ◦Record Issues on a Flip Chart ◦Wrap Up

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

11. Skilled Helper Model Action: How do I make it all happen? II. Preferred Picture “What do I need or want?” III. The Way Forward “How do I get what I need or want?” I. Current Picture “What is going on?”

12. 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)

13. 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.

14. Skilled Helper Model: Stage III “The Way Forward” Task 3A. Possible Strategies What are the possible paths to your goals? Brainstorm possible strategies to achieve goals set. Task 3B. Best-Fit Strategies What strategy or set of strategies are best for me? Drilling down to the strategies that are right for that particular program. Task 3C. Plan How do I organize my strategies to accomplish my goals? What do I do first? Second? Third?

15. 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?

16. 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?

17. 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?

18. 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?

19. 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?

20. 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?

22. 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.

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

24. 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

25. 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

26. 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.

27. 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

28. 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

29. 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

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

31. Logistics Travel Receipts Reimbursements

32. 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

33. Questions