O15 Montana Offers Innovative Virtual School Nutrition Leadership Institute During COVID-19

Abstract

<h3>Objective</h3> Evaluate the Montana Cook Fresh Leadership Institute (MCF) for K-12 school nutrition staff, offered virtually due to COVID-19 restrictions. <h3>Use of Theory or Research</h3> The MCF curriculum was developed using a participatory approach from Montana Team Nutrition staff, school nutrition professionals, and state-level administration to include evidence-based materials and learning strategies. <h3>Target Audience</h3> Twenty-two nutrition professionals from 9 Montana school districts in July 2020. <h3>Program Description</h3> MCF was developed as a 30-hour, 5-day in-person training during 2018 and 2019. In 2020, the format of MCF was adjusted to a 10 day, 30-hour, 3-hour a day virtual workshop. MCF utilized live video conferencing and independent work completed via an online learning management platform. Topics addressed USDA regulations, procurement, food production, culinary skills, and emergency preparedness. <h3>Evaluation Methods</h3> A pre and post self-reported survey tool and a post MCF evaluation tool were applied. Descriptive statistics and ANOVA was applied to determine significant changes from pre to post (<i>P</i> < 0.05). <h3>Results</h3> Pre (n = 22) and post surveys (n = 21) determined an average 9.96% percent change in mean comfort level, confidence, and likelihood of future behavior (<i>P</i> < 0.05). The emergency preparedness plan demonstrated the greatest increase in comfort level (+26.50%; <i>P</i> < 0.05). Although not significant, comfort levels with farm to school (+16.98%) and USDA foods (14.06%) increased, while scratch cooking (-4.40%) decreased. Using herbs and spices in recipes (+20.48%) and completing a daily production record (+23.31%) demonstrated the greatest increases in reported comfort level (<i>P</i> < 0.05). Participants were most likely to participate in future remote professional development activities (+16.40%) and use a new recipe that includes fresh and dried legumes (+13.71%), although not significant. Seventy-five percent of knowledge questions demonstrated increases in correct answers. <h3>Conclusion</h3> The pre to post evaluation results indicate that a virtual MCF can achieve positive learning outcomes. Future training efforts should be focused on exploring ways to improve participants comfort with scratch cooking and batch cooking in a virtual format.