thesis ppt
TRANSCRIPT
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EFFECT OF COOKING FOR KIDS CULINARY TRAINING ON THE READINESS OF
OKLAHOMA SCHOOLS’ CAFETERIA STAFF TO ADOPT NEW FOOD PREPARATION
TECHNIQUES
By Priscilla A. Blevins
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Committee Introduction
Deana Hildebrand, PhD, RD, SNS – Committee Chair
Nancy Betts, PhD, RD – Committee Member
Barbara Brown, PhD, RD – Committee Member
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Overview:Background
Purpose & Objectives
Methods
Findings
Discussion
Conclusion
What Next?
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Background 1:3 youth = overweight or obese
Oklahoma’s death rate Unhealthy lifestyles & behaviors
Schools key role Safe & supportive environment
IOM identified schools National focus obesity prevention
The Health and Hunger-Free Kids act, 2010 Call USDA to update school nutrition meal
regulations July, 2012
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Background Changes in menu = all aspect of food service
operations
Legislation authorizes USDA Provide support qualified third-party trainers AND recommends chef-based model
OKSDE contracted w/OSU
Assure success of training? Understand readiness Develop training
CRM Assess readiness of community = develop &
implement
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CRM Stages
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CRM Dimensions
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Purpose & ObjectivesPurpose:
Use CRM to inform development of chef-based culinary training Measure effect of training on SFAs’ readiness
Objectives:1. Measure overall readiness & dimension scores at baseline of pilot school nutrition staffs 2. Determine if there was a change in nutrition staffs’ overall readiness & dimension scores after chef-based training
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HypothesesNull: There will be no change in SFAs’ readiness to change food preparation skills after participation in a chef-based culinary training program.
Alternate: There will be an increase in the SFAs’ readiness to change food preparation skills after participation in a chef-based culinary training program.
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Study DesignQualitative study
Pre-post training designConvenience sample
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Research Methods
Focus group2-12 participantsRecorded & field notes
Question guides for each dimension 9-point anchored rating scale
Overall school readiness score
Composite dimension and readiness scores across schools
Transcriptions
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Example of Scoring
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Pre-InterventionCompiled report:
Overall readiness and dimension scores
Appropriate stage-matched strategies
Chefs received report
Uniform development
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InterventionCulinary Training Program:
Emphasized: Fresh fruits & vegetables, knife skills, whole grains, herbs/spices, reducing sodium, etc
2 days (7hrs/day)Nutrition educationTaste-testingFood safetyKnife skillsCooking competition
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Cooking For Kids
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Findings
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Pre-Training
Dimension B: Knowledge of EffortsConcern: meet regulations, not students’ health
“We only change when the FDA tells us to?”Barriers: time, equipment, & skills
“We don’t have the time for it.”No awareness of efforts
“No plans at the moment. There may be down the road.”
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Pre-Training
Dimension F: ResourcesBarriers: time, limited staff, money, and lack of experts
“We don’t have the time to do all that...cause we don’t have the man power.”
No awareness of available resources“Maybe, but we just don’t know.”
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Intervention
Dimension B: Knowledge of EffortsChefs reviewed:
Meal pattern regulations students’ health & academicsNutrition education motivation
Dimension F: ResourcesChefs addressed:
Build skills more efficient Add variety to menuApply information = recipe competition
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Findings
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Post-Training
Dimension B: Knowledge of EffortsTraining benefits:
Informative & new skills“They also taught us how to think on our own and what kind of stuff goes together!”
Increased supportConcern: student health
“Yeah, I’ve heard that it helps their brains so that they can concentrate more on school.”
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Post-Training
Dimension F: ResourcesTraining benefits:
EnjoyedNew skills
“I was just aggravated that I just couldn’t get her (the chef) all alone by myself and just ask questions!”
Increased familiarityAcknowledge chefs as resource
“I guess if I were to get looking, I have that one chef’s number that was here.”
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Post-Training
Dimension F: Resources (cont.)Concern: information/skills not relevant to school
“We have an existing menu that meets the guidelines for federal funding. We need to know how to make that taste better.”
VS.
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Conclusion
Culinary training = effective readiness of cafeteria staffAddress adopting new food preparation techniquesProvide evidence:
Fail to accept null hypothesis
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Strengths & LimitationsStrengths:
CRMSchool sizes
Limitations:Focus group dominanceSchool Nutrition Director
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What Next?Cooking for Kids
1) Utilize multi-stage, chef-based training:Basic skills developmentMarketingOn-sight chef consultations
2) Support comprehensive, school-wide strategies
Collaboration w/school leaders Monthly tasting eventsNew recipe developmentPosters/social media
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Questions?
Thank you for your time!