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

5. Layout and Design of the Team Up Workshop Panel Discussions ◦Includes 1 facilitator and 3-4 presenters ◦Conducted one at a time based on topic area Breakout Sessions ◦Peer-to-peer mentoring ◦Lead mentors facilitate and help

6. Role of the Mentors Panel Discussions (1hr) ◦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 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?”

10. 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?

12. 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.

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

14. Best Practices/Solutions 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

15. Simplistic Goal All cooks will complete the ICN’s Culinary Techniques: Preparing Entrees online course by December 2015. ◦Specific ◦Measurable ◦Achievable ◦Relevant ◦Time-Bound

16. Agenda at a Glance 7:30 am – 8:00 amRegistration 8:00 am – 8:15 amWelcome / Overview of Workshop 8:15 am – 8:30 amUSDA’s Perspective 8:30 am – 9:30 amReview Team Up Model, SMART Goals & Action Plans 9:30 am – 9:45 amMorning Break 9:45 am – 10:45 amBest Practices Panel–Increasing Participation 10:45 am – 11:00 amQ & A– 11:00 am – 12:30 pmLunch 12:30 pm – 2:00pmBreakout Session 2:00 pm – 3:00 pmBest Practices Panel–Menu Planning 3:00 pm – 3:15 pmQ & A– 3:15 pm – 3:30 pmAfternoon Break 3:30pm – 4:45 pmBreakout Session 4:45 pm – 5:00 pm Wrap Up / Setting the Stage for Day 2

17. Agenda, Day 2 8:00 am – 8:30 amRegistration and Networking 8:30 am – 8:35 amOverview of the Day 8:35 am – 8:45 amAvailable Resources 8:45 am – 9:45 amBest Practices Panel–Financial Management 9:45 am – 10:00 amQ & A– 10:00 am—10:15 amMorning Break 10:15 am – 11:30 amBreakout Session 11:30 am – 12:45pmLunch 12:45 pm – 1:45 pmAllied Organization Resource Panel 1:45 pm—2:15 pmResource Tables (Networking) 2:15 pm – 2:30 pmAfternoon Break 2:30 pm – 2:45 pmGeneral Session “Going Forward” 2:45 pm – 3:15 pmNetworking by Topics with Panelists 3:15 pm – 4:15 pmState Planning 4:15 pm – 5:00 pmWrap Up/Conclusion/Evaluations

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

19. Logistics Travel Receipts Reimbursements

20. Travel Policies and Procedures Contract (Letter of Agreement) ◦Signed and returned to ICN Carpooling ◦Notify ICN of the driver and all passengers Transportation from Airport to Hotel ◦Airport Shuttle Hotel Accommodations in Kansas City, MO o Make reservations and will pay out of pocket o Kansas City Airport Marriott o 775 Brasilia Ave., Kansas City, MO 64153 o September 22-23, 2015 (three nights) o Reimburse cost of room charge only

21. Reimbursements Reimbursement requests must be submitted by October 23, 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

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

23. Mentor Panelists Increasing Participation 1.Stephanie Beyer (ND) 2.Judy Poehlman (NE) 3.Mapuana Weiss (UT) Menu Planning 1.Kathy Martin (MT) 2.Jim Rowan (CO) 3.Shannon Thompson-Emslie (WY) 4.South Dakota Panelist? Food Safety 1.Michele Crumbaugh (MO) 2.LaRae Doll (IA) 3.Kathy Eaton (KS)

24. Pre-Workshop Self- Assessment for Participants 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

25. Attire Business casual Jacket Temperature fluctuates in the building

26. Things to Remember: On-site training held for all mentors and lead mentors on Monday, Sept. 21 st starting at 6pm. Please be on time Dinner will be served at 5:15p Mentor Training Manual will be available at the on-site training. Check your emails for updates from ICN regarding TEAM UP

27. Questions