The Integrated Nutrition Education Program (INEP) Learning Comes Alive through Classroom Cooking

1. The Integrated Nutrition Education Program (INEP)Learning Comes Alive through Classroom Cooking

3. Presenters • Diane Brogden, UCHSC, Stanley BPS • Heather Owen, UCHSC, Stanley BPS

4. Stanley BPS Intern Training • 3:30-3:45 What is the Integrated Nutrition Education Program? • 3:45-4:45 Invent-a-Salsa

5. 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, Albertson’s, Western Dairy Council • SNAP-Ed (funder)

6. Obesity Trends* Among U.S. AdultsBRFSS,1990, 2000, 2010 (*BMI 30, or about 30 lbs. overweight for 5’4” person) 2000 1990 2010 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

13. 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.

14. 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.

15. 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.

16. Key Curriculum Elements • Isolate one simple behavior in each lesson. • Use goal-setting. • Use “self-talk” or “think aloud” to verbalize how to make a behavior happen. Write on the Chalkboard “Eat more vegetables every day!” • What was your favorite vegetable in today’s salad? • How do you plan to eat more vegetables today? • What new vegetable would you like to try with your family?

17. Hands on Nutrition lessons change eating behaviors and enhance learning.

18. Provide opportunity to try new foods.

19. Try new foods in a non-threatening environment

20. Capitalize on Positive Peer Pressure

21. Teach food preparation skills.

22. Encourage teamwork in small groups.

23. 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 2nd graders.

24. Parent Education Parent NightsParent Classes La Cocina Soludable Bilingual classes

25. Lesson schedule

27. INEP Peak #’s and Current 2013-2014: • 18 districts • 40 schools • 360 classrooms • ≈7,800 students &families 2010-2011: • 21 districts • 109 schools • 1,321 classrooms • ≈36,000 students • & families

28. 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.

29. 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.

30. Comments • “The INEP activities helped build positive collaboration…The recipe ‘projects’ are real life episodes that engage active learning and the teacher doesn’t have to take time to go shopping for supplies or create materials or find resources, but the students receive enriching information….” INEP Teacher

31. Comments • “ The are likely to eat it when the recipes are from school. They feel proud when they made it in school.” INEP Parent

32. Julie Atwood, MNM Program Manager University of Colorado Denver (303) 724-4457 julie.atwood@ucdenver.edu http://inep.ucdenver.edu