A Nutrition and Gardening Program for Youth

1. A Nutrition and Gardening Program for Youth

2. Goal of Eating from the Garden We are encouraging kids to eat more fruits and vegetables by growing gardens in schools and community centers.

3. During the program, kids are learning about… • Good nutrition (making healthy food choices and keeping food safe); • The importance of eating fruits and vegetables;

4. How plants live and grow; • Planting and maintaining a garden; • Caring for the environment.

5. In addition, they are… • Tasting a variety of fruits and vegetables in class; • Doing activities using seeds, plants, and soil;

6. Going outside to plant a garden; • Learning about insects in the garden; • Harvesting vegetables from our garden.

7. Eating from the Garden • Targets 4th and 5th grades (Piloting 2nd again this fall). • Program is biweekly in the spring and fall and monthly during the winter. • Some locations are weekly with more in-depth alternating nutrition and gardening lessons.

8. Eating from the Garden program in Kansas City in 2011/2012 • 37 schools and community centers • Approximately 1200 second, fourth & fifth grade children enrolled

9. Changes in Student Behaviors (2011-2012 school year)

10. What did you learn? • “You should try foods that you don’t know and try foods that you don’t like.” • “You need to play 60 minutes outside.” • “Wash and use a scrub brush. Wash hands too.” • “You need to look at the nutrition facts on the label” • “People on advertisements lie sometimes.” • “Freeze fruits and vegetables if not eating so they won’t rot” • “I choose to eat healthier foods now.” • “Vitamin C helps your cold. Vitamin A helps you see.” • “Healthy foods are good for your body and mind, help you focus on your work.”

11. What did you learn? • “Some bugs are good for the garden.” • “You should put the plant in deep enough for its roots to grow. Give plants lots of sun.” • “That I liked to grow food.” • “Always keep weeds out of the garden. Keep the garden watered.” • “You can make compost from scraps.” • “You have to look at the back of the pack to find out if it needs cold or warm weather.”

12. What do you like about the program? • “Having the opportunity to try new things.” • “Getting to eat things from our own garden.” • “I think the best thing was tasting all the yummy foods.” • “Trying pomegranate and peas.” • “Taste testing.” • “Getting to make a garden at school.” • “When we made zucchini rolls with a toothpick and lots of herbs. • “Gardening is fun; it’s better eating that way, and it was good and healthy.” • “Having the chef lady come.” • “Having fun with my classmates.” • “I got to help a whole lot.” • “I got to harvest plants.”

13. Classroom Teachers • An integral part of our program • Support in the classroom • Coordination of the plant science activities • Maintenance of the outdoor garden

14. Changes in Teacher Behaviors

15. Responses by Teachers • “I absolutely love this garden program. It helps children, families, and staff be more nutritious-aware.” • “It is a terrific program and enriches our science curriculum. The students look forward to seeing the volunteers.” • “The Eating from the Garden program will be something the students remember forever and hopefully take into adulthood—life-long gardening.”

16. State Standards Identified • Missouri GLE’s (Grade level Expectations) • Health: Grade 4: • Identify the sources and basic functions of the six essential nutrients including fiber, and locate five essential nutrients (carbohydrates, fats, proteins, vitamins, minerals) on food labels and recognize that this information helps one make healthy food choices

17. Other Areas • Mathematics: Grade 4: • collect data using observations, surveys and experiments • Science Grade 4: • Identify the ways a specific organism may interact with other organisms or with the environment (e.g., pollination, shelter, seed dispersal, camouflage, migration, hibernation, defensive mechanism)

18. Parent Involvement • Receive newsletters with each lesson encouraging them to serve more fruits and vegetables and offer healthier choices to their children. • Invited to visit class with their child to see chef presentations.

19. Response to Parent Survey

20. Parent Responses

21. Responses by Parents • “I’m very appreciative of this program because I have seen that she has eaten more fruits and vegetables, and I’m glad she has started this great habit.” • “It seems your program is the only time she will try something green. She has a bad attitude about the color.” • “Ever since she told me about the program, she has been eating more fruits and vegetables more than ever.” • “This is an amazing program. My daughter has grown socially and academically. Would recommend to everyone! Thank you!” • “This is great. There are many adults who don’t eat vegetables because of their childhood experiences with them.” • “I started a garden due to the garden club.”.

22. Volunteers and partners are an important part of our program • Assist teachers who have little time to take on another program • Provide nutrition & gardening support to teachers • Incorporating their personal skills and enthusiasm

23. Eating from the Garden Partners: University of Missouri Extension Family Nutrition Education Program Master Gardeners Community Garden Organizations 4H and other youth programs

24. Behavior changes from volunteers and partners: • “I take longer to shop at the grocery store because I have been paying attention to the labels!” • “I honestly have changed my eating habits.” • “More fruits and veggies, take MyPlate more seriously, help others with it and lead by example.”

25. Behavior changes • “Improve and better plan my gardens, test the soil, compost my grass, leaves, and veggies. I’m not afraid to start and I now have resources to get supplies and answers.” • “I started having 1 to 2 cups of vegetables for breakfast every morning. I have lost 5 pounds.”

26. Nutrition garden partners can help • Promotion and recruitment of schools • Garden site development and management • Summer garden maintenance

27. Team teaching curriculum • Planting with teachers and kids

28. Sustainability • Partners and volunteers can continue to work with schools to maintain the program • Schools can obtain small grants for materials • Local businesses can sponsor a school garden

29. Growing Seasons for School Gardens School year August 3rd week to May 4th week Summer vacation--June, July & August Winter holidays- Mid December-Mid January June, July & August active time for growing and harvesting vegetables.

30. Growing Seasons for School Gardens • September 1st and 2nd weeks for fall crops • Beets, Spinach, Lettuce, Collard Greens, Turnips, Broccoli, Cauliflower and Cabbage • Harvest by end of November • February 2nd week—seed starting using Grow Labs

31. Growing Seasons for School Gardens • March 2nd –April 2nd plant spring crops • Radish, Carrot, Spinach, Lettuce, Onion bulbs, Chards*, Potato* • Strawberry* Dayneutral (Tribute & Tristar) • May 2nd week plant summer crops • Sweet Potato*,Tomato* * Harvested after summer vacation

32. Evaluation • Parent questionnaires evaluate increase in consumption of fruits and vegetables and interest in gardening. • Teacher questionnaires evaluate changes in students and themselves. • Children complete pre- and post-tests for knowledge and eating habit changes.

33. Challenges • Matching of the school year with the growing season. • Maintaining a schedule for planting with challenges of weather, changing school schedules, and volunteer schedules.

34. Challenges • Partners need time to develop a comfort level in the classroom and recognize what it takes to maintain a learning environment. • Include more teacher and parent interaction in the trainings and program development.

35. Outcomes Although our overall goal is to encourage children to try more fruits and vegetables and be more physically active as a part of our program, we are also looking at how these experiences can affect their families and the schools themselves.

36. We are working toward these goals: • More fruits and vegetables served in the school cafeterias. • Healthier choices for snacks and classroom activities • Fruits and vegetables grown on site for occasional school lunches. • Implementation of farm to school programs

37. Policy Changes • We are getting students on field trips to farms and gardens on a regular basis, so they have been getting more fruits on their lunches. • Our kitchen is more responsive to helping our students prepare items grown from our garden. • Students are engaged in getting knowledge about gardening. The whole school sees the garden as a learning tool for all. • There are others in the building who are starting to think more about how they could take advantage of the courtyard garden beds and greenhouse. For example, a special education teacher who will have the classroom attached to the greenhouse next school year asked to get all of my gardening contacts to help her build something into her daily lessons.

38. Policy Changes • When extra garden produce is harvested, it is immediately taken down to the school lunch room to be prepared for the whole school for lunch. Scuola Vita Nova, Kansas City Missouri Charter School Border Star Montessori, Kansas City Missouri •  16 raised wood garden beds and expanding • PTA formed garden committees. • A garden coordinator with a chef background worked with all grades on site for healthy cooking and chef demonstrations. • Received grant to grow vegetables for sale in local farmer’s market. • Thomas Ultican Elementary, Blue Springs, MO • Afterschool coordinator works with the Freshman Center agriculture educator and FFA advisor to incorporate high school students in teaching the curriculum.

39. Mission Statement The Eating from the Garden program provides research based information to high needs youth in schools and community programs through nutrition and gardening activities to increase consumption of fruits and vegetables, healthier food choices, gardening knowledge, and physical activity with help from area partners and volunteers.

42. Contact us: elliottk@missouri.edu McGinnesr@missouri.edu kumarl@missouri.edu Fusselmanm@missouri.edu