School food programs are a critical method to address food insecurity in First Nations communities. In this presentation, Canadian Feed The Children shares its perspective on the success factors critical for impact and sustainability.
Urban Sprouts is a nonprofit that partners with underserved schools in San Francisco to establish school gardens and provide garden-based education programs. Their mission is to build eco-literacy, equity, wellness, and community through cultivating school gardens. Their program model incorporates curricular, physical, and social learning environments in the garden to improve students' academic knowledge, health, nutrition attitudes, and eco-literacy. Evaluation results found that the program increased students' nutrition knowledge and willingness to try new foods, and many students reported improving their eating habits.
The John Muir Health System document outlines their path to more sustainable food practices. It discusses their initial vision in 2003 to make food an integral part of the healing process. They faced challenges like resistance to change and existing food contracts. Their vision then expanded in 2005 to transform their entire food system. They formed a Healthy Food Committee with multi-disciplinary representation. The committee developed strategic plans and actions to source more local, sustainable, and healthy foods and educate staff and the community. They have since accomplished goals like increasing vegetarian options and partnering with local farms.
The Perry County Farm to School Task Force was formed in 2010 with goals of increasing access to local produce for students, providing nutrition education, and stimulating the local economy. In 2014, Perry County Schools served over 7,000 meals per day and spent 13% of its $1.4 million food budget on Kentucky foods. Barriers to local procurement included time, distribution challenges across the county's 10 schools, and regulatory requirements. The program overcame barriers by partnering with organizations and receiving grants to hire coordinators. In 2014, a variety of local foods were served, a farm field day educated students, and cooking lessons reached over 350 students. Perry County is committed to continuing Farm to School to provide healthy food, education, and
This document describes the Appal-TREE Project, a community-based participatory research initiative in Letcher County, Kentucky aimed at promoting healthy eating in Appalachia. The 3-year planning grant involved a community assessment, establishment of an advisory board, and qualitative research to determine priorities. Key issues identified were cost of healthy food and youth consumption of sugar-sweetened beverages in schools. The intervention included cooking classes, free water stations in schools, and a summer feeding program at a farmers market. Preliminary outcomes found increases in fruit and vegetable consumption and decreases in candy and chips from cooking classes, and increased water consumption from the water stations compared to controls. Next steps involve continuing and evaluating the programs and replicating in
Presentation by Brent Mansfield, Community Liaison and Food Policy Research Lead for Think&EatGreen@School. Prepared for "Say Yes! To Good Healthy Food in Schools" webinar on October 7th, 2014.
All about Foodbank - Fighting Hunger in Western AustraliaNicole Ingram
The document summarizes the work of Foodbank Australia in fighting hunger across Western Australia. It operates 6 branches and distributes food to over 450 welfare partners who support over 420 schools and thousands of adults and children. It educates people about healthy eating and cooking through programs like Food Sensations for schools and adults and Garden to Plate, which combines nutrition education with hands-on gardening and cooking workshops. The school breakfast program provides thousands of breakfasts per week and is associated with improved educational and health/social outcomes for participating students. Regional strategies focus on partnerships to increase access to food relief in remote areas of Western Australia.
Cooking Matters recently partnered with Share Our Strength to deliver the Cooking Matters to the Rochester community. This slide show explains the Cooking Matters program and how volunteers can help.
Urban Sprouts is a nonprofit that partners with underserved schools in San Francisco to establish school gardens and provide garden-based education programs. Their mission is to build eco-literacy, equity, wellness, and community through cultivating school gardens. Their program model incorporates curricular, physical, and social learning environments in the garden to improve students' academic knowledge, health, nutrition attitudes, and eco-literacy. Evaluation results found that the program increased students' nutrition knowledge and willingness to try new foods, and many students reported improving their eating habits.
The John Muir Health System document outlines their path to more sustainable food practices. It discusses their initial vision in 2003 to make food an integral part of the healing process. They faced challenges like resistance to change and existing food contracts. Their vision then expanded in 2005 to transform their entire food system. They formed a Healthy Food Committee with multi-disciplinary representation. The committee developed strategic plans and actions to source more local, sustainable, and healthy foods and educate staff and the community. They have since accomplished goals like increasing vegetarian options and partnering with local farms.
The Perry County Farm to School Task Force was formed in 2010 with goals of increasing access to local produce for students, providing nutrition education, and stimulating the local economy. In 2014, Perry County Schools served over 7,000 meals per day and spent 13% of its $1.4 million food budget on Kentucky foods. Barriers to local procurement included time, distribution challenges across the county's 10 schools, and regulatory requirements. The program overcame barriers by partnering with organizations and receiving grants to hire coordinators. In 2014, a variety of local foods were served, a farm field day educated students, and cooking lessons reached over 350 students. Perry County is committed to continuing Farm to School to provide healthy food, education, and
This document describes the Appal-TREE Project, a community-based participatory research initiative in Letcher County, Kentucky aimed at promoting healthy eating in Appalachia. The 3-year planning grant involved a community assessment, establishment of an advisory board, and qualitative research to determine priorities. Key issues identified were cost of healthy food and youth consumption of sugar-sweetened beverages in schools. The intervention included cooking classes, free water stations in schools, and a summer feeding program at a farmers market. Preliminary outcomes found increases in fruit and vegetable consumption and decreases in candy and chips from cooking classes, and increased water consumption from the water stations compared to controls. Next steps involve continuing and evaluating the programs and replicating in
Presentation by Brent Mansfield, Community Liaison and Food Policy Research Lead for Think&EatGreen@School. Prepared for "Say Yes! To Good Healthy Food in Schools" webinar on October 7th, 2014.
All about Foodbank - Fighting Hunger in Western AustraliaNicole Ingram
The document summarizes the work of Foodbank Australia in fighting hunger across Western Australia. It operates 6 branches and distributes food to over 450 welfare partners who support over 420 schools and thousands of adults and children. It educates people about healthy eating and cooking through programs like Food Sensations for schools and adults and Garden to Plate, which combines nutrition education with hands-on gardening and cooking workshops. The school breakfast program provides thousands of breakfasts per week and is associated with improved educational and health/social outcomes for participating students. Regional strategies focus on partnerships to increase access to food relief in remote areas of Western Australia.
Cooking Matters recently partnered with Share Our Strength to deliver the Cooking Matters to the Rochester community. This slide show explains the Cooking Matters program and how volunteers can help.
Cooking skills are critical for achieving health and sustainable dietary goals and yet they are in general decline in the UK. Community based cooking skills projects that aim to fill this skills gap are also in decline due to cut backs in public funding. Since cooking skills projects are diverse in scope (i.e. target group, model of intervention and intended outcome) and there is a lack of centralised support for them at the national level (in England); standards and requirements demanded by those commissioning them at the local level can vary and be unrealistic.
Helen Browning (Soil Association) - From small acorns…how 5 schools and an am...TheSchumacherInstitute
E.F. Schumacher was President of the Soil Association from 1970–77. During this time he wrote an article for the Association’s Living Earth magazine, in which he passionately made the case for the practical application of economic and organic thinking into practice and lived experience. ‘Let us not defend a type of pristine virginity’, he noted in 1971, ‘to remain a little, esoteric splinter group, at a time when the whole world is crying out for precisely the kind of thinking the Soil Association has been engaged in for the past 25 years’.
It is in this spirit that the Food For Life Partnership was founded by the SA 10 years ago, a tiny pilot in 5 schools to see whether engaging children, their teachers and their school cooks in growing organic produce, visiting organic farms, and learning to prepare wonderful healthy food could transform their well being and sense of connecting with nature. From this ‘acorn’ a major initiative has developed, with over 5000 schools in England now enrolled…some 20% of our school children. The results have been tremendous, and the momentum continues.
School water, sanitation & hygiene (wash) clubs; indicators of an active club...Dr. Joshua Zake
This presentation was made and delivered during an engagement with school leadership of 5 selected Kampala Capital City Authority (KCCA) schools in Kampala - with an objective of strengthening School Water, Sanitation and Hygiene (WASH) Clubs based on their role and contributions for advancing inclusive and sustainable WASH in schools. This is part of an initiative by Environmental Alert in collaboration with KCCA and Water Aid Uganda through the framework of the Sustainable WASH project. WASH project.
This document summarizes a health impact assessment conducted by the Kids Safe and Healthful Foods Project on establishing national nutrition standards for competitive foods and beverages sold in schools. The assessment found that stronger standards would reduce students' risk of chronic disease by limiting unhealthy food access and consumption. It also found schools would likely not see declines in revenue. The assessment recommends USDA establish specific nutrition standards for all foods and beverages sold in schools and adopt policies to ensure effective implementation of the standards.
The document outlines the key elements of the Water, Sanitation and Hygiene in Schools (WINS) program in the Philippines, which are: water, sanitation, hygiene, health education, and deworming. It details that schools must ensure access to safe drinking water and water for handwashing, proper toilet facilities and solid waste management, daily supervised handwashing and toothbrushing, menstrual hygiene, health education, and semi-annual deworming of 85% of students.
Excerpt Early Childhood Care & Development (ECCD) Kariza Bi
The document outlines several key areas to improve early childhood care and development (ECCD) programs, including enhancing community and parental involvement, ensuring a smooth transition for children from home to school, improving the capabilities of service providers, and establishing quality standards for public and private ECCD programs. It also describes ECCD programs as providing a full range of health, nutrition, psychosocial care, early education, and other services to meet the holistic needs of children aged 0-6.
“Safe drinking water and clean hands: Essential nutrients!” presented by Rochelle Rainey, USAID Global Health Bureau at the ReSAKSS-Asia Conference, Nov 14-16, 2011, in Kathmandu, Nepal.
Kristie Rauter presented on Wood County's experience implementing farm to school language in school wellness policies. She worked with superintendents, food service directors, school boards, and wellness committees across 6 school districts. This included developing procurement plans with food service directors, implementing projects utilizing funds, revising policies, and providing model language and evaluation tools. Some challenges included strong language being a tough sell and varying comfort levels with policy development. Overall it helped build relationships toward the goal of updating policies with stronger nutrition language.
This document provides a biography for Frances Hardin-Fanning, a nursing professor at the University of Kentucky. It outlines her background growing up in rural Appalachia, her research focusing on improving nutrition and reducing chronic disease in the region, and her publications, funded projects, and student mentoring in this area.
Presentation_Arabi - Breaking Barriers to Improve Health and Nutrition:CORE Group
National-level actions can help strengthen nutrition services delivered by health systems. This includes developing a national nutrition strategy, strengthening leadership and governance, developing implementation plans, and including capacity building and ongoing monitoring in national plans. Convergence between health and nutrition services is important, as seen in India's National Nutrition Strategy which links nutritional interventions to essential health services. Kenya also developed a National Capacity Development Framework to comprehensively address capacity needs at multiple levels. However, challenges in establishing community-facility linkages and limited dedicated nutrition budgets remain barriers to sustainability.
The document discusses The Learning Network, an online hub created by the Children's Food Trust to provide resources and share best practices around children's healthy food. It aims to be a place for schools, local authorities, early years services, and caterers to access information on topics like budget cuts, time constraints, and meeting nutritional guidelines. The Network offers membership that provides access to expert content and training courses on various children's food topics. While feedback on the training courses and website was very positive, sales of memberships were slower than expected. The Network has since focused on enhancing its product offerings and building an engaged community to address this issue.
Presentation_Kavle - Breaking Barriers to Improve Health and NutritionCORE Group
This document summarizes the Baby-Friendly Community Initiative (BFCI) implemented in western Kenya to improve health and nutrition at the community level. The BFCI expands on steps taken in hospitals to support breastfeeding and proper nutrition. It serves as a multisectoral platform addressing maternal nutrition, breastfeeding, complementary feeding, growth monitoring, hygiene, and kitchen gardens. The BFCI is implemented through community mother support groups, household visits, and linking communities to health facilities. It also addresses feeding practices for sick and vulnerable children. Lessons learned include screening for malnutrition, addressing cultural myths, and counseling on continued feeding for sick children.
Improving Child Nutrition and Development through CBCCs in MalawiIFPRIMaSSP
Presented by Mangani Katundu, Save the Children, Supporting partners: MoGSW, MinAg, DNHA, SHN
Presented at Report Launch “Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi”
Ufulu Gardens, 28th April, 2015
The Riverside Unified School District Nutrition Education Obesity Prevention Branch reached over 3,500 students and 500 parents in the 2014-2015 school year through various nutrition education programs. In the upcoming school year, the goal is to reach over 5,000 students and families while also assessing physical activity levels. The NEOPB grant provides funding for three years to support policy changes that improve access to healthy foods and encourage physical activity in 34 qualifying schools in Riverside.
This document discusses challenges and opportunities for improving school tuckshop nutrition in remote Cape York communities. It summarizes that:
1) Good nutrition is important for children's growth and school performance, but remote tuckshops face challenges in interpreting guidelines and accessing healthy foods.
2) The authors consulted stakeholders and visited school tuckshops to understand operations better. They developed a Cape York Tuckshop Support Manual to help remote tuckshops implement healthy guidelines through suggested menus, suppliers, and equipment recommendations.
3) Next steps include piloting the manual, delivering nutrition education, and encouraging schools to adopt a health-promoting approach across the whole food environment.
Amanda Jones from Bristow Elementary School won the regional Louise Sublette Award of Excellence in School Nutrition for her work strengthening the school's breakfast program and increasing student participation through creative activities and events. As the nutrition manager, Amanda is committed to providing nutritious meals to as many students as possible. She will be honored at the School Nutrition Association's annual conference for her dedication and innovative approaches to meeting students' needs.
This document outlines a program to promote healthy eating among young adolescents in Shanghai. The objectives are to raise awareness of the negative effects of junk food, improve attitudes towards healthy eating, and increase self-efficacy around making healthier food choices. The target group is 10-14 year olds in urban Shanghai. Activities include demonstrating the unhealthy aspects of junk food production and health effects through videos and experiments, sharing information graphics on social media, and hosting cooking classes to teach how to make healthier versions of junk foods. The program team consists of nutritionists, food technologists, chefs and teachers. Feasibility issues include costs but also potential government support, while sustainability relies on continued communication, monitoring, and securing funds long-term
Jones valley teaching farm work in progressChris Deschamp
The Jones Valley Teaching Farm works to address nutrition and health issues in Birmingham, Alabama through education programs. Their Good Food Program partners with local schools. This report recommends expanding that program by:
1) Increasing outreach to all K-8 schools and providing nutrition education to students, teachers and parents.
2) Evaluating the program's impact on fruit and vegetable consumption using pre- and post-surveys of students in participating vs non-participating schools.
The goal is to significantly increase daily fruit and vegetable intake and knowledge of healthy eating among Birmingham students.
Integrating food and nutrition security interventions into AIDS care and trea...RENEWAL-IFPRI
This document discusses several research studies and initiatives that aim to integrate food and nutrition security interventions into HIV/AIDS care and treatment in Uganda.
1) Existing client data from TASO is being analyzed to understand how food assistance impacts outcomes like BMI and WHO staging. Preliminary results found food assistance led to weight gain and slowed disease progression.
2) A study is underway to estimate the effectiveness and cost-effectiveness of food supplementation for HIV+ clients not yet on ART. Outcomes for individuals and households will be measured.
3) Operations research with livelihood program partners examines program theories of change, service delivery, and factors influencing effectiveness and sustainability. Emerging results found inconsistencies in staff understanding of program
From Analysis to Action- Communicating Data Science InsightsDataScience
In data analysis, communicating findings is oftentimes as important as the analysis itself. In a field where the most important insights are often lost in technical details, it's imperative to effectively explain the "so what?" of any analysis. In this presentation, Sarah provides practical guidelines on how to translate robust data / analysis / statistical results into relevant, actionable insights.
Cooking skills are critical for achieving health and sustainable dietary goals and yet they are in general decline in the UK. Community based cooking skills projects that aim to fill this skills gap are also in decline due to cut backs in public funding. Since cooking skills projects are diverse in scope (i.e. target group, model of intervention and intended outcome) and there is a lack of centralised support for them at the national level (in England); standards and requirements demanded by those commissioning them at the local level can vary and be unrealistic.
Helen Browning (Soil Association) - From small acorns…how 5 schools and an am...TheSchumacherInstitute
E.F. Schumacher was President of the Soil Association from 1970–77. During this time he wrote an article for the Association’s Living Earth magazine, in which he passionately made the case for the practical application of economic and organic thinking into practice and lived experience. ‘Let us not defend a type of pristine virginity’, he noted in 1971, ‘to remain a little, esoteric splinter group, at a time when the whole world is crying out for precisely the kind of thinking the Soil Association has been engaged in for the past 25 years’.
It is in this spirit that the Food For Life Partnership was founded by the SA 10 years ago, a tiny pilot in 5 schools to see whether engaging children, their teachers and their school cooks in growing organic produce, visiting organic farms, and learning to prepare wonderful healthy food could transform their well being and sense of connecting with nature. From this ‘acorn’ a major initiative has developed, with over 5000 schools in England now enrolled…some 20% of our school children. The results have been tremendous, and the momentum continues.
School water, sanitation & hygiene (wash) clubs; indicators of an active club...Dr. Joshua Zake
This presentation was made and delivered during an engagement with school leadership of 5 selected Kampala Capital City Authority (KCCA) schools in Kampala - with an objective of strengthening School Water, Sanitation and Hygiene (WASH) Clubs based on their role and contributions for advancing inclusive and sustainable WASH in schools. This is part of an initiative by Environmental Alert in collaboration with KCCA and Water Aid Uganda through the framework of the Sustainable WASH project. WASH project.
This document summarizes a health impact assessment conducted by the Kids Safe and Healthful Foods Project on establishing national nutrition standards for competitive foods and beverages sold in schools. The assessment found that stronger standards would reduce students' risk of chronic disease by limiting unhealthy food access and consumption. It also found schools would likely not see declines in revenue. The assessment recommends USDA establish specific nutrition standards for all foods and beverages sold in schools and adopt policies to ensure effective implementation of the standards.
The document outlines the key elements of the Water, Sanitation and Hygiene in Schools (WINS) program in the Philippines, which are: water, sanitation, hygiene, health education, and deworming. It details that schools must ensure access to safe drinking water and water for handwashing, proper toilet facilities and solid waste management, daily supervised handwashing and toothbrushing, menstrual hygiene, health education, and semi-annual deworming of 85% of students.
Excerpt Early Childhood Care & Development (ECCD) Kariza Bi
The document outlines several key areas to improve early childhood care and development (ECCD) programs, including enhancing community and parental involvement, ensuring a smooth transition for children from home to school, improving the capabilities of service providers, and establishing quality standards for public and private ECCD programs. It also describes ECCD programs as providing a full range of health, nutrition, psychosocial care, early education, and other services to meet the holistic needs of children aged 0-6.
“Safe drinking water and clean hands: Essential nutrients!” presented by Rochelle Rainey, USAID Global Health Bureau at the ReSAKSS-Asia Conference, Nov 14-16, 2011, in Kathmandu, Nepal.
Kristie Rauter presented on Wood County's experience implementing farm to school language in school wellness policies. She worked with superintendents, food service directors, school boards, and wellness committees across 6 school districts. This included developing procurement plans with food service directors, implementing projects utilizing funds, revising policies, and providing model language and evaluation tools. Some challenges included strong language being a tough sell and varying comfort levels with policy development. Overall it helped build relationships toward the goal of updating policies with stronger nutrition language.
This document provides a biography for Frances Hardin-Fanning, a nursing professor at the University of Kentucky. It outlines her background growing up in rural Appalachia, her research focusing on improving nutrition and reducing chronic disease in the region, and her publications, funded projects, and student mentoring in this area.
Presentation_Arabi - Breaking Barriers to Improve Health and Nutrition:CORE Group
National-level actions can help strengthen nutrition services delivered by health systems. This includes developing a national nutrition strategy, strengthening leadership and governance, developing implementation plans, and including capacity building and ongoing monitoring in national plans. Convergence between health and nutrition services is important, as seen in India's National Nutrition Strategy which links nutritional interventions to essential health services. Kenya also developed a National Capacity Development Framework to comprehensively address capacity needs at multiple levels. However, challenges in establishing community-facility linkages and limited dedicated nutrition budgets remain barriers to sustainability.
The document discusses The Learning Network, an online hub created by the Children's Food Trust to provide resources and share best practices around children's healthy food. It aims to be a place for schools, local authorities, early years services, and caterers to access information on topics like budget cuts, time constraints, and meeting nutritional guidelines. The Network offers membership that provides access to expert content and training courses on various children's food topics. While feedback on the training courses and website was very positive, sales of memberships were slower than expected. The Network has since focused on enhancing its product offerings and building an engaged community to address this issue.
Presentation_Kavle - Breaking Barriers to Improve Health and NutritionCORE Group
This document summarizes the Baby-Friendly Community Initiative (BFCI) implemented in western Kenya to improve health and nutrition at the community level. The BFCI expands on steps taken in hospitals to support breastfeeding and proper nutrition. It serves as a multisectoral platform addressing maternal nutrition, breastfeeding, complementary feeding, growth monitoring, hygiene, and kitchen gardens. The BFCI is implemented through community mother support groups, household visits, and linking communities to health facilities. It also addresses feeding practices for sick and vulnerable children. Lessons learned include screening for malnutrition, addressing cultural myths, and counseling on continued feeding for sick children.
Improving Child Nutrition and Development through CBCCs in MalawiIFPRIMaSSP
Presented by Mangani Katundu, Save the Children, Supporting partners: MoGSW, MinAg, DNHA, SHN
Presented at Report Launch “Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi”
Ufulu Gardens, 28th April, 2015
The Riverside Unified School District Nutrition Education Obesity Prevention Branch reached over 3,500 students and 500 parents in the 2014-2015 school year through various nutrition education programs. In the upcoming school year, the goal is to reach over 5,000 students and families while also assessing physical activity levels. The NEOPB grant provides funding for three years to support policy changes that improve access to healthy foods and encourage physical activity in 34 qualifying schools in Riverside.
This document discusses challenges and opportunities for improving school tuckshop nutrition in remote Cape York communities. It summarizes that:
1) Good nutrition is important for children's growth and school performance, but remote tuckshops face challenges in interpreting guidelines and accessing healthy foods.
2) The authors consulted stakeholders and visited school tuckshops to understand operations better. They developed a Cape York Tuckshop Support Manual to help remote tuckshops implement healthy guidelines through suggested menus, suppliers, and equipment recommendations.
3) Next steps include piloting the manual, delivering nutrition education, and encouraging schools to adopt a health-promoting approach across the whole food environment.
Amanda Jones from Bristow Elementary School won the regional Louise Sublette Award of Excellence in School Nutrition for her work strengthening the school's breakfast program and increasing student participation through creative activities and events. As the nutrition manager, Amanda is committed to providing nutritious meals to as many students as possible. She will be honored at the School Nutrition Association's annual conference for her dedication and innovative approaches to meeting students' needs.
This document outlines a program to promote healthy eating among young adolescents in Shanghai. The objectives are to raise awareness of the negative effects of junk food, improve attitudes towards healthy eating, and increase self-efficacy around making healthier food choices. The target group is 10-14 year olds in urban Shanghai. Activities include demonstrating the unhealthy aspects of junk food production and health effects through videos and experiments, sharing information graphics on social media, and hosting cooking classes to teach how to make healthier versions of junk foods. The program team consists of nutritionists, food technologists, chefs and teachers. Feasibility issues include costs but also potential government support, while sustainability relies on continued communication, monitoring, and securing funds long-term
Jones valley teaching farm work in progressChris Deschamp
The Jones Valley Teaching Farm works to address nutrition and health issues in Birmingham, Alabama through education programs. Their Good Food Program partners with local schools. This report recommends expanding that program by:
1) Increasing outreach to all K-8 schools and providing nutrition education to students, teachers and parents.
2) Evaluating the program's impact on fruit and vegetable consumption using pre- and post-surveys of students in participating vs non-participating schools.
The goal is to significantly increase daily fruit and vegetable intake and knowledge of healthy eating among Birmingham students.
Integrating food and nutrition security interventions into AIDS care and trea...RENEWAL-IFPRI
This document discusses several research studies and initiatives that aim to integrate food and nutrition security interventions into HIV/AIDS care and treatment in Uganda.
1) Existing client data from TASO is being analyzed to understand how food assistance impacts outcomes like BMI and WHO staging. Preliminary results found food assistance led to weight gain and slowed disease progression.
2) A study is underway to estimate the effectiveness and cost-effectiveness of food supplementation for HIV+ clients not yet on ART. Outcomes for individuals and households will be measured.
3) Operations research with livelihood program partners examines program theories of change, service delivery, and factors influencing effectiveness and sustainability. Emerging results found inconsistencies in staff understanding of program
From Analysis to Action- Communicating Data Science InsightsDataScience
In data analysis, communicating findings is oftentimes as important as the analysis itself. In a field where the most important insights are often lost in technical details, it's imperative to effectively explain the "so what?" of any analysis. In this presentation, Sarah provides practical guidelines on how to translate robust data / analysis / statistical results into relevant, actionable insights.
This report describes in detail the entities and attributes related to the MappIT model. The objects are organized into categories based on the MappIT Conceptual Framework. These categories include business context, drivers, objectives, capabilities, products, customers and processes. Each entity has multiple attributes defined to capture relevant details.
Presentation by Lillian Peake, MD, MPH at the 2009 Virginia Health Equity Conference, outlining steps for completing health impact assessments using Mobilizing for Action through Planning and Partnerships (MAPP) 2008 data from Charlottesville, VA
Whatever advances have been made in terms of technologies, interventions, and their delivery platforms in recent decades, it is households and communities that remain on the front lines in combating malnutrition. During the past half century, several significant attempts have been made to initiate and implement community-based nutrition programs. This chapter assesses the evolution and performance of
Generating public will by actively securing broad consensus and social commitment among all stakeholders for the elimination of HIV and recognizing that HIV is one of many important community issues
This document outlines principles for community mobilization including engaging the whole community through circles of influence, facilitating a process of social change from awareness to support to action, and providing repeated exposure to ideas while promoting community ownership using a human rights framework.
Steps in designing nutrition programmeDavid mbwiga
The document outlines the key steps to plan a nutrition program, which includes gathering and synthesizing quantitative and qualitative data on the nutrition situation. This data is then analyzed to determine the program's focus, goals and objectives. The program will prioritize improving infant and young child feeding practices like exclusive breastfeeding and adequate complementary feeding. A review of existing health services is also required to integrate the program and address gaps. The program goals are to ultimately reduce child mortality by improving children's nutritional status through improved feeding practices and access to preventative health services.
Community mobilization refers to the process of building social relationships to pursue common community interests. It involves identifying issues, selecting strategies, implementing solutions through community participation, and assessing results. The role of a community mobilizer is to facilitate discussion, encourage participation, and help ensure smooth running of the community mobilization process through skills like active listening, facilitating awareness, and managing conflicts constructively. Effective community mobilization requires continuous effort in utilizing resources, gaining community support, and exploring cooperation with other organizations.
This document provides an introduction to planning by an assistant professor of public health in Nepal. It defines planning as determining future courses of action, including goals, objectives, policies, strategies, budgets and timelines. Effective planning involves identifying objectives and programs, setting policies and strategies, and preparing budgets. The document outlines the key elements of planning like vision, mission, goals, objectives, targets, policies and strategies. It also discusses the characteristics of planning, such as being goal-oriented, futuristic, and flexible. Overall, the document serves as an overview of the concepts and process of planning.
Breakfast for Learning is a Canadian charity that has been operating for 20 years with a mission to provide nourishing meals to children through school-based programs. It supports over 2,400 program sites across Canada, serving over 430,000 children annually. The document discusses the positive impacts of school nutrition programs on students' academic performance, behavior, and health; and provides resources for starting and managing effective breakfast, lunch, and snack programs.
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
The Unemployed Help Centre operates a food bank hub and food rescue program called Plentiful Harvest. The program (1) uses a refrigerated truck to collect fresh produce donations, (2) distributes the food to neighborhoods using a mobile food bank, and (3) operates a community garden and kitchen. It has rescued over 1.7 million pounds of food since 2012. The kitchen prepares meals for seniors and students. The program aims to reduce food waste and increase access to nutritious foods.
An introduction to The Ontario Farm to School Challenge program, initiated by FoodShare Toronto and Sustain Ontario with support from the Greenbelt Fund, encourages Ontario schools to increase local food procurement in school food programs.
The document summarizes the Nevada Department of Agriculture's (NDA) 2nd General Assembly meeting for the Nevada School Nutrition Association on June 27, 2017. It provides updates on NDA staffing and a new strategic plan. It discusses the results of a school nutrition survey and highlights successes in school breakfast, lunch, and training programs from 2016-2017. Several school nutrition programs and individuals are recognized with awards for their accomplishments.
A collaborative effort of the Farm to Preschool Subcommittee of the National Farm to School Network, the workshop was led by: Stacey Sobell, Ecotrust/National Farm to School Network; Zoe Phillips, Urban & Environmental Policy Institute, Occidental College; Emily Jackson, Appalachian Sustainable Agriculture Project/National Farm to School Network; Katy Pelissier, Ecotrust
The document summarizes AA Rwanda's work in early childhood development in Rwanda. It discusses the key components of ECD programs, interventions implemented, achievements and challenges. The components include early learning, health services, growth monitoring, nutrition, hygiene and child protection. Interventions established community childcare centers, supported parents with materials, and built caregiver capacity. Achievements included over 13,000 children benefiting from ECD services and improved child health, education, nutrition and economic opportunities for parents. Challenges included limited resources and parental inability to pay for food and caregivers.
The document outlines an agenda for a Farm to Preschool conference that will discuss the growing Farm to Preschool movement across the United States, featuring case studies of successful programs in Hawaii and Massachusetts as well as presentations from members of the National Farm to School Network's Farm to Preschool Subcommittee who are working to expand farm to preschool initiatives. The agenda also includes sessions on best practices for connecting local food producers and childcare centers as well as integrating farm and garden activities, nutrition education, and local food procurement into early childhood education.
Advancing Healthy Food Access Through Regional PartnershipsNFCACoops
The NFCA, Cooperative Fund of New England, and Hunger Free Vermont have worked with NFCA members to implement programs addressing food access and community ownership. Since 2014 seven NE food co-ops have implemented new “Food For All” programs, making healthy food and co-op ownership more accessible to people with limited incomes. This presentation covers how regional co-op collaboration and strategic partnerships helped neighboring food co-ops across New England address food access, enhance community identity, increase the collective impact of co-ops on food security, and how working with USDA helps ensure this model is sustainable and replicable across the country.
Put Local On Your Tray is a Connecticut farm-to-school program that helps source, serve, and promote local food in school districts. The program features a different locally grown product each month and assists schools with building farm connections, sourcing produce, recipe development, cafeteria promotions, and taste tests. Participating schools strengthen their local economies, educate students about food sources, and create healthier school environments. The program is currently working with five school districts during the 2015-2016 academic year.
Slideshow on Housing and Successful Students by Chris Brown of LISC Chicago. Presented at TransformRVA, the Better Housing Coalition's 25th Anniversary event on May 21, 2015 at the Omni Richmond Hotel
WASH in Schools Target Challenge: Sharing Success, Overcoming Obstacles, Find...Rotary International
The WASH in Schools Target Challenge is underway with projects in Kenya, India, Guatemala, Honduras, and Belize. Celebrate the successes we've seen in these countries and learn how organizers have overcome challenges along the way. We'll devote the final 30 minutes of this session to connecting Rotarians interested in partnering on these exciting projects together.
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Student Nutrition Programming in First Nations Communities
1. helping children thrive
Student Nutrition Programming in First Nations Communities
Cheyenne Mary New Brunswick Program Coordinator November 14, 2014
2. Outline
Overview of CFTC’s work in NB
School nutrition program components
Key success factors for
school food programming
in First Nations
communities
3. CFTC and our work in Canada
•
CFTC’s Vision: A world in which children thrive, free from poverty
•
CFTC’s Mission: To reduce the impact of poverty on children. We work with local partners internationally and in Canada to enhance the well-being of children and the self-sufficiency of their families and communities.
•Canada Program Goal: First Nations children in vibrant, sustainable communities in Canada have the foundations to build a prosperous future
4.
5. Student Nutrition Program Components
School-Based
•
Breakfast/lunch/snack program
•
School & community learning garden
•
Student chef program
•
Student & parent healthy eating champions
Community-Based
•
Community food mentors
•
Community transportation
•
Collective kitchens
•
Fresh for Less (fresh produce) box
•
Community events (incl. feasts, pow wows, etc.)
6. Student Nutrition Program Monitoring & Evaluation
•
# children receiving healthy meals at school
•
# meals on school menu that contain all four food groups
•
# classroom sessions dedicated to nutrition education including learning garden education
•
# community events incorporating healthy eating practices
7. Student Nutrition Program Key Success Factors
•
Consistent, nutritious, tasty and culturally appropriate meals
•
Hands-on learning for students
•
Dedicated project/part-time nutrition coordinators
•
Food and nutrition learning opportunities for school cooks
•
Adequate food preparation facilities
•
Nutrition education component for students & families
•
Community champions
8. Student nutrition program as a pathway to addressing community food insecurity
CFTC’s Canada Program Model
Participatory partnership engagement process
Establish student nutrition programming
Long-term, community-wide projects to address food insecurity at the community and household levels