1. The Integrated Nutrition Education Program (INEP) Learning Comes Alive through Classroom Cooking

2. Presenters Diane Brogden, UCHSC, Stanley BPS Heather Owen, UCHSC, Stanley BPS

3. Stanley BPS Intern Training 3:35-3:50/5:00-5:15 What is the Integrated Nutrition Education Program? 3:50-4:50/5:15-6:15 Invent-a-Salsa

4. INEP Program Partners SNAP-Ed (funder) University of Colorado Denver SNAP-Ed/Colorado State University Cooking Matters COWP-Culture of Wellness Programs Denver Urban Gardens Colorado Health Foundation Stanley British Primary School USDA School Lunch Programs King Soopers, Albertson’s, Western Dairy Council

5. 2000 Obesity Trends* Among U.S. Adults BRFSS, 1990, 2000, 2010 (*BMI 30, or about 30 lbs. overweight for 5’4” person) 2010 1990 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

7. Since the 1970s, the prevalence of overweight among children has more than doubled for preschoolers aged 2-5. More than ½ of obese preschool children will still be obese at age 25 1/7 of low income, preschool-aged children nationwide are obese Obesity affects children in all 50 states, boys and girls, all socioeconomic groups and all ethnic backgrounds. Why Teach Nutrition?

9. Who We Are Elementary school program. Multi-year (ECE-5th), 12 lessons/year. Hands-on nutrition education program. Utilize classroom teachers to increase student reach and health impact. Promote connections between classroom, lunchroom and home to improve health messaging.

10. Outcome Objectives Increase knowledge of and attitudes towards fruits and vegetables. Improve self-efficacy regarding food prep and fruit/vegetable intake. Increase exposure to new foods and improve food preferences. Link Fruit/Vegetable Consumption in Classroom to Lunchroom and Home.

11. In the Classroom Experiential, hands on, food prep and tasting Exposure to wide variety of fruits and vegetables Integrated into Colorado State Academic standards Recipe and parent letters with health tips (Spanish/English) Brain boosts for each lesson

12. Key Curriculum Elements Write on the Chalkboard “Eat more vegetables every day!” What was your favorite vegetable in today’s salad? How do you plan to eat more vegetables today? What new vegetable would you like to try with your family? Isolate one simple behavior in each lesson. Use goal-setting. Use “self-talk” or “think aloud” to verbalize how to make a behavior happen.

15. Hands on Nutrition lessons change eating behaviors and enhance learning.

16. Provide opportunity to try new foods in a non threatening environment.

17. Children may need to see new food 8-12 times before they want to try it

18. Children eat best when they see touch taste and smell the food

19. Encourage teamwork in small groups.

20. Making eating and cooking fun helps children enjoy trying new foods

21. From the Classroom to the Family Newsletters to families with nutrition tips and recipes 3 times a year. Take home recipes connected to lessons. Book Bags for 2 nd graders.

22. Parent Education Parent NightsParent Classes La Cocina Soludable Bilingual classes

23. Policy, Systems, and Environmental Change (PSE) A way of modifying the environment to make healthy choices practical and available to all community members Health policy suggestions Posters and flyers with health messages Wellness teams

24. INEP 2015-2016 17 districts 43 schools 513 classrooms ≈ 9,500 students and families

25. COWP INEP lessons adapted for preschool programs (child-focused) Physical activity (child-focused) Parent wellness program (parent- focused) Strategic planning process to: – Create of workplace wellness program (Staff-focused)\ – Make environment and policy changes (environment focused)

26. Program Results Increased knowledge and food preparation self-efficacy. Increased food preferences. Behavior change as well as knowledge change. Increased consumption of fruits and vegetables in the lunchroom.

27. Evaluation Results 99% of teachers reported that their students were more knowledgeable about nutrition. 90% of teachers reported that their students were more willing to try new foods. 72% of INEP students indicated that they eat more fruits and vegetables. About one in four students self-report a reduction in their consumption of soda/pop.

28. Comments “The INEP activities helped build positive collaboration…The recipe ‘projects’ are real life episodes that engage active learning and the teacher doesn’t have to take time to go shopping for supplies or create materials or find resources, but the students receive enriching information….” INEP Teacher

29. Comments “ The are likely to eat it when the recipes are from school. They feel proud when they made it in school.” INEP Parent

30. Julie Atwood, MNM Program Manager University of Colorado Denver (303) 724-4457 julie.atwood@ucdenver.edu www.thenutritionprogram.org