Benefits of Healthy School Meals Training

Abstract

In an effort to help schools implement the Healthy School Meals Initiative, the states of Alaska, Idaho, and Nevada joined together. A needs assessment was administered; training materials and programs were developed; technical assistance and coaching were provided; and a formal evaluation was conducted. During the needs assessment, school food service supervisors were asked to indicate which of the new menu planning systems they planned to use. The needs assessment was used to develop materials and implement training. Training was provided in three tiers. Tier One training included Dietary Guidelines, Nutrient Standard Menu Planning (NSMP), standardized recipes, menu planning, specifications, and procurement. Tier Two training included in-depth training on NSMP and a two-day computer training session. Tier Three training focused on advanced computer skills and marketing. At the end of the first year of training, an evaluation was conducted to measure the impact of the training. After one year of training more school districts in all three states were using NSMP. To evaluate benefits of the training programs, a 19-item questionnaire was developed. Supervisors responded to the statements using a five-point Likert scale. Factor analysis was used to combine the responses into subsets of benefits or factors. “Meeting Regulations and Nutrient Standards” had the highest factor mean and corresponded to the highest training need. Other benefits of training included innovation, cooperation, and new job skills. Training had less impact on job satisfaction, job security, and marketing skills. To assess the impact of the Healthy School Meals trainings, the needs assessment questions were repeated on the evaluation. Significant progress has been made in reducing fat, altering or substituting ingredients, increasing fruits and vegetables, increasing use of whole grains, and increasing calories in menus. School food service program personnel have gained valuable computer skills that have enabled them to improve their menus and market their programs. The needs assessment, training manuals, and results of the evaluation will be displayed.