Michigan Team Nutrition Fresh Meals YouTube Training Videos

Abstract

Objective: Create an on-demand culinary skills training program with YouTube, which leads to more nutrientrich school meals being served. Use of Theory or Research: Social Learning Theory. Target Audience: Foodservice professionals, nutrition educators, parents, students. Description: School foodservice professionals are being asked to incorporate more fresh produce and nutrient-rich foods into their school meals. Michigan Team Nutrition created 20 short videos capturing innovative culinary approaches to using school garden produce. A recipe resource sheetwas also developed for each video and provided school meal and in-home recipes. These videos, posted on http:// www.youtube.com/user/miteamnutrition1, were designed to be used by individuals or groups seeking to learn culinary skills and techniques. Evaluation: FreshMeal videos were presented to 16 foodservice professionals at a school nutrition conference in November, 2011. Attendees reported learning at least 1 culinary tip or technique they could apply at home and at school, 100% (16) and 81% (13), respectively. After viewing the videos, attendees reportedmost likely using the following techniques: applying dry ranch dressing powder to tossed salad, storing bread dough overnight before using, using cornmeal as a thickener, and creating infused oils. Attendees also reported that they could use the videos at staff inservices, as well as with students in the classroom. The videos have been viewed 519 times since being posted on YouTube. Conclusions and Implications: YouTube provides a powerful nutrition education training platform that should be explored by nutrition educators and organizations. Bringing culinary tips and techniques directly to foodservice professionals may encourage creation of more nutrient-dense school meals. Funding: USDA Team Nutrition TN 2009.