Presentation on theme: "The Integrated Nutrition Education Program (INEP) Learning Comes Alive through Classroom Cooking."— Presentation transcript:
The Integrated Nutrition Education Program (INEP) Learning Comes Alive through Classroom Cooking
Presenters Diane Brogden, UCHSC, Stanley BPS Heather Owen, UCHSC, Stanley BPS
Stanley BPS Intern Training 3:30-3:45 What is the Integrated Nutrition Education Program? 3:45-4:45 Invent-a-Salsa
INEP Program Partners University of Colorado Denver SNAP-Ed/Colorado State University Cooking Matters COWP-Culture of Wellness Programs Denver Urban Gardens Colorado Health Foundation Stanley British Primary School USDA School Lunch Programs King Soopers, Albertsons, Western Dairy Council SNAP-Ed (funder)
2000 Obesity Trends* Among U.S. Adults BRFSS, 1990, 2000, 2010 (*BMI 30, or about 30 lbs. overweight for 54 person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% 30%
Who We Are Elementary school program. Multi-year (K-5th), 12 to 20 lessons/year. Hands-on nutrition education program. Utilize classroom teachers to increase student reach and health impact. Promote connections between classroom, lunchroom and home to improve health messaging.
Outcome Objectives Increase knowledge of and attitudes towards fruits and vegetables. Improve self-efficacy regarding food prep and fruit/vegetable intake. Increase exposure to new foods and improve food preferences. Link Fruit/Vegetable Consumption in Classroom to Lunchroom and Home.
In the Classroom Experiential, hands on, food prep and tasting. Exposure to wide variety of fruits and vegetables. Integrated into Science and Literacy standards. Bilingual recipes and activity sheets.
Key Curriculum Elements Write on the Chalkboard Eat more vegetables every day! What was your favorite vegetable in todays salad? How do you plan to eat more vegetables today? What new vegetable would you like to try with your family? Isolate one simple behavior in each lesson. Use goal-setting. Use self-talk or think aloud to verbalize how to make a behavior happen.
Hands on Nutrition lessons change eating behaviors and enhance learning.
Provide opportunity to try new foods.
Try new foods in a non-threatening environment
Capitalize on Positive Peer Pressure
Teach food preparation skills.
Encourage teamwork in small groups.
From the Classroom to the Family Newsletters to families with nutrition tips and recipes 3 times a year. Take home recipes connected to lessons. Book Bags for 2 nd graders.
INEP Peak #s and Current : 18 districts 40 schools 360 classrooms 7,800 students & families : 21 districts 109 schools 1,321 classrooms 36,000 students & families
Program Results Increased knowledge and food preparation self-efficacy. Increased food preferences. Behavior change as well as knowledge change. Increased consumption of fruits and vegetables in the lunchroom.
Evaluation Results 99% of teachers reported that their students were more knowledgeable about nutrition. 90% of teachers reported that their students were more willing to try new foods. 72% of INEP students indicated that they eat more fruits and vegetables. About one in four students self-report a reduction in their consumption of soda/pop.
Comments The INEP activities helped build positive collaboration…The recipe projects are real life episodes that engage active learning and the teacher doesnt have to take time to go shopping for supplies or create materials or find resources, but the students receive enriching information…. INEP Teacher
Comments The are likely to eat it when the recipes are from school. They feel proud when they made it in school. INEP Parent
Julie Atwood, MNM Program Manager University of Colorado Denver (303)