Making A Difference in Child Care Nutrition & Wellness

CACFP Wellness Grant Project

Denise Redmon, Nutrition SpecialistMissouri Department of Health & Senior Services

I. Background Review

II. Eat Smart Guidelines

III. Demographics

IV. Methodology

V. Analysis of Data

VI. Results

VII. Final Remarks

Introduction

CFNA’s Obesity Initiative

Missouri Eat Smart Guidelines

◦ Dietary

◦ Nutrition Policy

2011 Update of Eat Smart Guidelines

◦ Institute of Medicine Recommendations

◦ 2010 Dietary Guidelines & MyPlate

Background

More whole grains

Decrease Juice

More Fresh Fruit & Vegetables

Less processed foods

Lower fat milk

Fewer sweets

Improved Quality Snacks

More Variety

Eat Smart Guidelines

www.health.mo.gov/eatsmart

Eat Smart Mini-Grants Awarded

Grant Requirements

◦ Pre- & Post- Nutrition Assessment Submitted

◦ Apply for Recognition

◦ Attend 3 Hour Training or On-Line Training

Background

Three Rounds of Mini-Grants Independent Centers

◦ Max of $2,500

Sponsoring Organization◦ $2,500 per Center

Sponsoring Organizations of Homes Funding Expended

Background

Mix of Urban & Rural Child Care Centers 158 Child Care Centers Received Funding

Demographics

Evaluation TechniqueDec-12

Nutrition Self Assessment

Child Care Facility Name ______________________________________________ Date _______________________

Your Name _________________________________________ Position _____________________________________

Phone Number _____________________________________ County ____________________________________

For each statement below, please check the response that best fits current practices in your child care facility. Then check whether you are satisfied or want to improve the practice.

Breakfast

1 Sweet cereals are served 5 times per week

3 to 4 times per week

2 to 3 times per week

1 time per week or less

I am satisfied with this practice

I want to improve this practice

2 Other sweet breakfast items like sweet rolls, donuts, muffins, cereal bars, syrup, jelly, etc. are served

4 to 5 times per week

2 to 3 times per week

1 time per week

2 times per month or less

I am satisfied with this practice

I want to improve this practice

3 A whole grain breakfast food is served 2 times per month or less

1 time per week

2 to 3 times per week

4 to 5 times per week

I am satisfied with this practice

I want to improve this practice

4 Fresh, canned (packed in water or 100% juice), dried, or frozen fruits or vegetables (not including juice) are served

Rarely or never

1 to 2 times per week

3 to 4 times per week

Every day I am satisfied with this practice

I want to improve this practice

5 Breakfast foods are sweetened with Regular syrup, jelly, or sugar

“Lite” syrup or jellies

Unsweetened fruit

Nothing I am satisfied with this practice

I want to improve this practice

Lunch or Supper

6 Highly processed meats, poultry and fish, such as ready-prepared chicken nuggets, fish sticks, hot dogs, lunch meat, smoked sausage, meatballs, Spam, etc. (any food item that requires a CN label) are served

Every day 3 to 4 times per week

2 to 3 times per week

1 time per week or less

I am satisfied with this practice

I want to improve this practice

7 A whole grain food is served 2 times per month or less

1 times per week

2 to 3 times per week

4 to 5 times per week

I am satisfied with this practice

I want to improve this practice

8 Fresh (not canned or frozen) fruits or vegetables are served 1 time per week or less

2 to 3 times per week

4 to 5 times per week

Every day I am satisfied with this practice

I want to improve this practice

Overall Meal Pattern

9 Dark green or orange fruits or vegetables are served 1 time per week or less

2 times per week

3 times per week

4 to 5 times per week

I am satisfied with this practice

I want to improve this practice

Purpose of Post-Assessment Scored on Likert Scale Analysis of Each of the 38 Assessment

Questions Results Combined Across all 3 rounds and

Separate by Round

Evaluation Technique

Conducted by Missouri Office of Epidemiology

Wilcoxon Signed Rank Test

SAS Analysis Software

Data Analysis

Round 1: Ranking of Assessment Criteria Top 5 Significant

Rank Assessment CriteriaPercent

Significant Difference

1 Fundraisers 36%

2 Healthy Celebrations 35%

3 Posters 26%

4 Written Policy 26%

5 Additional Sweeteners 24%

Round 2: Ranking of Assessment Criteria Top 5 Significant

Rank Assessment CriteriaPercent

Significant Difference

1 Whole Grains – Snack 34%

2 Additional Sweeteners 32%

3 Posters 27%

4 Written Policy 25%

5 Whole Grains - Lunch 25%

Round 3: Ranking of Assessment Criteria Top 5 Significant

Rank Assessment CriteriaPercent

Significant Difference

1 Fundraisers 45%

2 Nutrition Ed for Children 44%

3 Family Style Meals 41%

4 Posters 34%

5 Dark Green/Orange Fruit & Vegetables 33%

Sugar Beverages

Sweet Cereals

Type of Milk

Frequency of Juice Served

Fruit & Vegetable Served at Snack

Dark Green/Orange F & V

Whole Grains

Additional Sweetners

-5 0 5 10 15 20 25 30

-0.4

2.9

3.3

8.3

12.7

16.3

23.7

25.3

Percent Change

Nutritional Components Assessment Ranking

Bring Food From Home

Nutrition Ed. For Children

Family Style Meals

Fundraising

Written policy

Healthy Celebrations

Posters

0 5 10 15 20 25 30

17.6

18.8

23

24

25.9

27.5

28.3

Percent Change

Environmental Components with Highest Percent Change

5 Environmental Components Ranked in the Top 10.

5 Nutritional Components Ranked in the Top 10.

7 Environmental Components Ranked in the Top 10.

3 Nutritional Components Ranked in the Top 10.

Ranking of Assessment Criteria High/Low

Highest Percent Change Lowest Percent Change

Across All 3 Rounds

Noteworthy Achievement

◦ Family Meal Service

◦ 12 Centers Initiated this Component

Factors Influencing Change

◦ Funding & Training

Other Observations

Eat Smart Recognized

RoundNumber

Recognized as “Eat Smart”

Level

1 26 15 Advanced 11 Intermediate

2 39 11 Advanced28 Intermediate

3 5 3 Advanced2 Intermediate

Total 7029 Advanced

41 Intermediate

What We Learned… What is in the Works?

Final Remarks