1. Western Region Team Up for School Nutrition Success: Participants’ Training ALESHIA HALL-CAMPBELL, PHD LEWANDA MORSE, PHD

2. Western Region Webinar Agenda Purpose of and expected outcomes for Team UpSkilled Helper modelSMART goals and action plansNFSMI logistics and Frequently Asked Questions

3. Western Region Team Up for School Nutrition Success Workshop Concept -Unique learning experience -Tailored technical assistance -Peer-to-peer mentoring -Panel discussions Allied organizations – resources at no cost

4. Western Region Three Topic Areas for Team Up Based on self-assessment data: -Increasing participation -Menu planning -Food Safety

5. Western Region Layout & Design of Team Up Panel discussions Includes one lead mentor and 3 – 4 presenters Break-out Sessions Peer-to-peer mentoring/helping

6. Western Region 7:30 am – 8:00 am Registration 8:00 am – 8:15 am Welcome / Overview of Workshop Synopsis of Forms 8:15 am – 8:30 amIce Breaker by Group Assignments 8:30 am – 9:30 am Review Egan Helper Model, Action Plans, and SMART Goals 9:30 am – 9:45 amMorning Break 9:45 am – 10:45 amBest Practices Panel– 10:45 am – 11:00 amQ & A– 11:00 am – 12:30 pmLunch 12:30 pm – 2:00pm Breakout Session 2:00 pm – 3:00 pmBest Practices Panel– 3:00 pm – 3:15 pmQ & A– 3:15 pm – 3:30 pm Afternoon Break 3:30pm – 4:45 pm Breakout Session 4:45 pm – 5:00 pmWrap Up / Setting the Stage for Day 2 Agenda Tuesday, June 16, 2015

7. Western Region 8:00 am – 8:30 am Registration and Networking 8:30 am – 8:45 am Overview of the Day 8:45 am – 9:45 amBest Practices Panel 9:45 am – 10:00 amQ & A 10:00 am – 10:15 amMorning Break 10:15 am – 11:30 amBreakout Session 11:30 am – 1:00 pmLunch 1:00 pm – 2:00 pmAllied Organization Resource Panel 2:00 pm – 2:30pm Resource Tables (Networking) 2:30 pm – 2:45 pmAfternoon Break 2:45 pm – 3:15 pm Networking by Topics Allied Organizations, State Agencies and Regional Office Breakout Session 3:15 pm – 4:15 pm State Planning 4:15 pm – 5:00 pmWrap Up / Conclusion/Evaluations Agenda Wednesday, June 17, 2015

8. Western Region Skilled Helper Model I. Current Picture “What is going on in my school nutrition program?” II. Preferred Picture “What do I need or want to happen? III. The Way Forward “How do I get what I need or want?” IV. Action “How do I make it all happen?” Guiding individuals to find their own truth and their own solutions.

9. Western Region Skilled Helper Model: Stage I – The Current Picture What is your story? Helps reveal and discuss their problems Task 1A The Story What is really happening? Helps identify new perspectives Task 1B The Real Story What are the key issues to address? Helps develop a thought – preferred outcomes Task 1C The Right Story

10. Western Region Skilled Helper Model: Stage II – The Preferred Picture What do I want? Brainstorming possible goals Task 2A Possibilities What do I really want? Setting SMART goals Task 2B Goals & Outcomes What am I willing to pay? W E WILL NOT ADDRESS THIS STEP. Task 2C Commitment

11. Western Region Skilled Helper Model: Stage III – The Way Forward What are the possible ways to achieve the goals? Brainstorm possible strategies. Task 3A Possible Strategies What strategy(ies) are best for me? Drill down to find the strategies that are a best-fit. Task 3B Best-Fit Strategies How will the strategies be organized? W E WILL NOT ADDRESS THIS STEP. Task 3C Plan

12. Western Region 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?

13. Western Region 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?

14. Western Region 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?

15. Western Region 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?

16. Western Region 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?

17. Western Region 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?

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19. 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.

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

21. Western Region 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

22. Western Region 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

23. Western Region 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.

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

25. Western Region Travel Policies and Procedures Contract (Letter of Agreement) ◦Signed and returned to NFSMI Carpooling ◦Notify NFSMI of the driver and all passengers Transportation from Airport to Hotel ◦Taxi (Submit Receipt) Driving ◦Hotel Parking $36/day (Receipt) Hotel Accommodations in San Diego, CA o Make reservations and will pay out of pocket o Westgate Hotel, 1055 2 nd Ave., San Diego, CA o June 15-18, 2015 (three nights) o Reimburse cost of room charge only

26. Western Region Reimbursements Reimbursement requests must be submitted by July 17, 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

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

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

29. Western Region Attire Business casual Jacket Temperature fluctuates in the building

30. Western Region Questions or Comments