1. Southwest Region Team Up for School Nutrition Success: Lead Mentors’ Training A LESHIA H ALL -C AMPBELL, P H D L EWANDA M ORSE, P H D

2. Southwest Region Webinar Agenda Purpose of and expected outcomes for Team UpRoles and responsibilities of a lead mentorProblem management process modelSMART goals and action plansNFSMI logistics and Frequently Asked Questions

3. Southwest Region Team Up for School Nutrition Success Targeted technical assistance -Sharing best practices -Peer-to-peer mentoring/helping -Providing access to resources -networking

4. Southwest Region Three Topic Areas for Team Up Based on self-assessment data: -Increasing participation -Menu planning -Food safety

5. Southwest Region Layout & Design of Team Up Panel discussions Includes one lead mentor and 3 – 4 presenters Break-out Sessions Peer-to-peer mentoring/helping Lead mentors facilitate and help

6. Southwest Region Agenda Tuesday, April 14, 2015 7:30 am – 8:00 am Registration 8:00 am – 8:15 am Welcome / Overview of Workshop Synopsis of Forms 8:15 am – 8:30 am Ice Breaker by Group Assignments 8:30 am – 9:30 am Review Egan Helper Model, Action Plans, and SMART Goals 9:30 am – 9:45 am Morning Break 9:45 am – 10:45 am Best Practices Panel–Increasing Participation 10:45 am – 11:00 am Q & A–Increasing Participation 11:00 am – 12:00 pm Breakout Session/Lunch 12:15 pm – 1:15pm Breakout Session/Lunch 1:15 pm – 2:15 pm Best Practices Panel–Menu Planning 2:15 pm – 2:30 pm Q & A–Menu Planning 2:30pm – 3:30 pm Breakout Session 3:30 pm – 3:45 pm Afternoon Break 3:45 pm – 4:15 pm Breakout Session Continued 4:15 pm – 4:45 pm Wrap Up / Setting the Stage for Day 2

7. Southwest Region Agenda Wednesday, April 15, 2015 8:30 am – 9:00 am Registration and Networking 9:00 am – 9:15 am Overview of the Day 9:15 am – 10:15 am Best Practices Panel–Food Safety 10:15 am – 10:45 am Q & A–Food Safety 10:45 am—11:00 pm Morning Break 11:00 am – 12:00 pm Breakout Session/Lunch 12:00 pm – 1:00pm Breakout Session/Lunch 1:00 pm – 2:00 pm Allied Organization Resource Panel 2:00 pm—2:45 pm Resource Tables (Networking) 2:45 pm – 3:00 pm Afternoon Break 3:00 pm – 4:00 pm Networking by Topics, Rotate Mentors to Review Action Plans, Establishment of Partnerships Allied Organizations, State Agencies and Regional Office Breakout Session 4:00 pm – 4:30 pm State Planning 4:30 pm – 5:00 pm Wrap Up/Conclusion/Evaluation

8. Southwest Region Role of the Lead Mentors/Helper Serve as a facilitator in two areas of the workshop Panel presentations Breakout sessions Act as a helper to the participants Pre-Conference Mentor Workshop Monday, April 13, 2015 at NFSMI at 6:00 PM

9. Southwest Region Panel Presentations - Each lead mentor will facilitate one topic. Gay Anderson – Increasing Participation Beverly Girard – Menu Planning Helen Phillips – Food Safety

10. Southwest Region Facilitate Panel Presentations Introduce the Topic Area – 2 mins. Introduce the Panel Members – 5 mins. Facilitate discussion – 10-15 mins./speaker Wrap-up – 2 mins. Lead question/answer session – 15 mins. Provide transition to Breakout Session

11. Southwest Region Break-out Sessions - Each lead mentor will facilitate a group. Gay Anderson – Fruit Group (computer lab) Beverly Girard – Vegetable Group (auditorium) Helen Phillips – Protein Group (upstairs classroom) Liz Purnell – Whole Grains Group (Small Business Center)

12. Southwest Region Facilitate Break-out Sessions Reintroduce the topic Identify helpers in the room (3:1 ratio) Rotate mentors each session Lead Skilled Helper Model process for topic Record issues on a flip chart Wrap up

13. Southwest Region Be a helper! Listen to their “story” Provide support – serve as an additional mentor Answer any questions Act as a resource Be mindful of time

14. Southwest Region Skilled Helper Model I. Current Picture “What is going on in my school nutrition program?” II. Preferred Picture “What do I need or want to happen? III. The Way Forward “How do I get what I need or want?” IV. Action “How do I make it all happen?” Guiding individuals to find their own truth and their own solutions.

15. Southwest Region Skilled Helper Model: Stage I – The Current Picture What is your story? Helps reveal and discuss their problems Task 1A The Story What is really happening? Helps identify new perspectives Task 1B The Real Story What are the key issues to address? Helps develop a thought – preferred outcomes Task 1C The Right Story

16. Southwest Region Skilled Helper Model: Stage II – The Preferred Picture What do I want? Brainstorming possible goals Task 2A Possibilities What do I really want? Setting SMART goals Task 2B Goals & Outcomes What am I willing to pay? W E WILL NOT ADDRESS THIS STEP. Task 2C Commitment

17. Southwest Region Skilled Helper Model: Stage III – The Way Forward What are the possible ways to achieve the goals? Brainstorm possible strategies. Task 3A Possible Strategies What strategy(ies) are best for me? Drill down to find the strategies that are a best-fit. Task 3B Best-Fit Strategies How will the strategies be organized? W E WILL NOT ADDRESS THIS STEP. Task 3C Plan

18. Southwest Region SMART Goals S Specific – State exactly what you want to accomplish. M Measurable – How will you evaluate if the goal has been met? A Achievable – Is it something you can actually accomplish? R Relevant – How does it align to your objectives? resources? T Time-bound – What timeframe would create a sense of urgency?

19. Southwest Region S – Specific State exactly what you want to accomplish. Goals should be simplistically written and clearly define what you are going to do. Try to answer the five “W’s”: Who – Who is involved? What – What do I want to accomplish? Where – Where will this happen? When – When will this happen? Why – Why am I setting this goal?

20. Southwest Region M – Measurable How will you evaluate if the goal has been met? Goals can be quantified to a determined amount of a specified unit. It is the indicator of progress. Try to answer questions such as: How much? How many? How will I know it’s accomplished? What is the goal line?

21. Southwest Region A – Achievable Is it something you can actually accomplish? Goals state what results can be realistically be achieved, given available resources – but may stretch the team. Ask yourself these questions: Are you prepared to make the commitment necessary to reach your target? Are you willing to make major changes in your routine and work environment? Is there a more achievable goal you would be willing to work for?

22. Southwest Region R – Relevant How does it align to your objectives? Goals must be ones that you are willing and able to work on and must be based on forecasted needs. Try to answer questions such as: Do I have the resources? Does it make sense for my program? Does it align with my priorities and needs?

23. Southwest Region T – Time-bound What timeframe would create a sense of urgency? Goals should be linked to a timeframe that creates a practical sense of urgency. During your timeframe, ask yourself: What can I do TODAY to reach my goal? What can I do one week from now? What can I do one month from now?

24. Southwest Region

25. Action Plans Helps you focus your ideas and decide what steps are necessary to achieve your goals. Identifies what you want to achieve over a given period of time. Helps you reach your goals.

26. Southwest Region Developed menus that meet the standards, but having a difficult time identifying a whole grain-rich pasta of choice that students prefer. Problem

27. Southwest Region Employee Training Taste Tests with Students & Staff Contact other districts for ideas & suggestions More nutrition education with students Model behavior by having teachers, student groups (i.e., athletes), administrators, and parents promote food choices Try, Try, Try…and Try Again Best Practices/Solutions

28. Southwest Region Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating. ◦Specific: Students will taste test whole grain-rich pastas. ◦Measurable: 65% of students will prefer the selected whole grain- rich pasta. ◦Achievable: Yes ◦Relevant: Yes ◦Time-Bound: Next 3 months S.M.A.R.T. Goal-Menu Planning

29. Southwest Region Team Up for School Nutrition Success Action Plan Menu Planning Goal: Over the next three months, students will taste test three varieties of whole grain-rich pastas to select a student-preferred brand for next school year at a 65% student approval rating.

30. Southwest Region All cooks will complete the NFSMI’s Culinary Techniques: Preparing Entrees online course by June 2015. ◦Specific ◦Measurable ◦Achievable ◦Relevant ◦Time-Bound Another Simplistic Goal

31. Southwest Region Logistics Travel Receipts Reimbursements

32. Southwest Region Questions or Comments