Abstract
A statewide, regional leadership training program was developed, implemented and assessed throughout California for child nutrition directors with the goal of creating a healthy school environment (HSE) and regional networks for collaboration and HSE sustainability. Needs of the target audience were identified through literature review, expert interviews and responses to a needs assessment (NA) questionnaire. Qualitative analysis of the NA (n=256) identified (1) planning cost‐effective menus, (2) reducing calories, sodium, saturated fat, trans‐fat in menus and (3) using United States Department of Agriculture Foods cost‐effectively to enhance menus as the top three training topics. Top training topics were incorporated into a two‐day training by using social ecological and marketing methods in a train‐the‐trainer format. Evaluation of a follow‐up questionnaire identified top “insights, inspirations and strategies” as (1) marketing of school foods program, (2) expansion of salad bars and (3) collaboration with community partners for an improved school environment. Analysis also indicated a need for further training assistance on procuring produce from local farmers, menu planning, meeting Healthier US School Challenge criteria and preparing for proposed meal pattern rules. This information will be used to develop technical assistance sessions. Funded by USDA 2010 Team Nutrition Training Grant.
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