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Fresh Fruit and Vegetable Program Arizona Nutrition Network Quarterly Meeting August 25, 2008

Fresh Fruit and Vegetable Program Arizona Nutrition Network Quarterly Meeting August 25, 2008 Marie Tymrak, MPH, RD. History – the beginning. 2002 – $6 million Pilot – to find “best practices” to increase fresh and dried fruit and fresh vegetables consumption in schools

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Fresh Fruit and Vegetable Program Arizona Nutrition Network Quarterly Meeting August 25, 2008

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  1. Fresh Fruit and Vegetable Program Arizona Nutrition Network Quarterly Meeting August 25, 2008 Marie Tymrak, MPH, RD

  2. History – the beginning • 2002 – $6 million • Pilot – to find “best practices” to increase fresh and dried fruit and fresh vegetables consumption in schools • Iowa, Indiana, Michigan, Ohio and Zuni Tribe (ITO) in New Mexico

  3. 2004 - $9 m/year 4 more states – made “permanent” 2 more ITOs – AZ and South Dakota 25 schools/state 8 states – MS, NC, PA and WA 2 more ITOs – 25 total schools in 3 Am. Indian tribal areas Keep it moving forward….

  4. The Arizona connection….. • 8 schools • 2 tribal communities • Gila River communities • Tohono O’odham • big opportunity in small schools

  5. AzNN contributes to pilot schools… • Nutrition Education funded through AzNN • Kick-off event • Food Demo training • Reference materials • Monthly flyers • Posters • Incentive items

  6. Good idea…expand • 2006 – additional $6 m. • 6 more states, “non permanent” • CT, ID, NM, TX, UT, WI

  7. Big Time – Farm Bill, 2008 • May 22, 2008 – $40 m + $9.9 m Appropriations • NSLP – section 19, Fresh Fruit & Vegetable Program • National Program is ALL 50 states • 25 schools/state

  8. Program Goals • 1. Create healthier school environments by providing healthier food choices • 2. Expand the variety of fruits and vegetables children experience • 3. Make a difference in children’s diet to impact their present and future health

  9. But, of course!

  10. How does this work? • Funding from July 1, 2008 – June 30, 2009 • Funds must be spent, no “carry-over” • School allocations based on enrollment • Approximately $____/student

  11. Who CAN have the fruits and veggies? • Students who normally attend the school • Head Start children • Split session kindergarteners • School staff modeling behaviors • Parents, when children are involved

  12. Who CANNOT have fruits and vegetables? • Community members • Parents, if children are not involved • School staff eating the produce alone

  13. When to serve? • Basically any time! • Before, during or after school • During breakfast, lunch or after school snacks • Separate location from breakfast or lunch programs • Any school activity when children attend

  14. Classrooms Cafeterias Offices Hallways Kiosks/Carts Student club meetings Part of nutrition education activities Where?

  15. This is ADDITION to components of SBP and NSLP!

  16. Yes, food for tastings!

  17. What CAN be served? • Fresh fruits • Fresh Vegetables • Encourage children to enjoy produce in their natural state

  18. Limited Amounts • Vegetable dips - low fat yogurt based - NO Ranch Dressing • Fresh squeezed juice – limit to part of nutrition education activity only once/week • Smoothies, defined as only fresh fruit and ice, no milk or ice-cream and limit to part of nutrition education activities once/week • Veggie pizzas – limit to once/week

  19. May serve, but no reimbursement from this FFVP program • Dried fruit – a CHANGE from earlier regulations • Fresh commodity fruit • Peanut butter as dip

  20. Cannot be served! • Processed or preserved fruits and vegetables such as canned, frozen, vacuum packed • Dip for fruit • Fruit leather or jellied fruit • Purchased freshly squeezed fruit or vegetable juice • Trail mix • Cottage cheese • Fruit pizzas made with cookie dough crust or fruit tarts

  21. Operating Costs Labor Foods Napkins, plates, bowls Cleaning supplies Trash bags Delivery charges Administrative Costs 10% of total Planning, managing Travel for training NUTRITION EDUCATION Reimbursements

  22. Field Trips School Gardens Non-food supplies and materials Posters Displays Nutrition Education

  23. Field Trips

  24. Introduce your program to schools Share websites www.eatwellbewell.org Fruitsandveggiesmorematters.org Partner at events Provide your own expertise, if wanted Education materials, like the PBH catalog Local growers, culturally appropriate experts Passion to make schools healthy How can AzNN help?

  25. Kerrie Zigler Arizona Dep’t of Education 602-364-2354 kerrie.zigler@azed.gov Marie Tymrak Az Dep’t Health Services 602-542-2827 tymrakm@azdhs.gov Who you going to call?

  26. Arizona can make it happen….

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