Eat Healthy 365

1. Eat Healthy 365 Lisa Sharp-Gomez and Taylor Pond

2. Our Business Mission, Vision, Goals, and Description

3. Our Business We will host monthly, one hour, in-classroom cooking and nutrition lessons that are geared towards students in grades K-5. These lessons are planned to supplement grade specific curriculum to provide an overall experience, which will enhance learning and increase understanding of good nutrition.

4. Mission Our goal is to provide quality educational enhancement to elementary school students using hands on cooking experiences to increase awareness of good nutrition by working in conjunction with teachers to seamlessly integrate nutrition lessons into planned grade specific curricula.

5. Our Vision • We are registered dietitians and culinary professionals whose goal is to enhance elementary school classroom learning with hands on cooking experiences, giving the students the tools and motivation they need to make healthful eating decisions, and the resources to continue these habits through life. Local Matters

6. Sample Curriculum From Cooking With Kids, a non-profit in Santa Fe, NM

7. Nutrition information and connection to History Class Borrowed with Permission from Cooking with Kids

8. Vegetable Tasting The curriculum for each lesson will include fruit and vegetable tastings

9. Vocabulary Lessons Each lesson will contain vocabulary pertinent to the lesson plan, to expand the students’ knowledge of foods

10. Evaluating the Program • Eat Healthy 365 Survey • 1) Do you consider yourself to be healthy? • Yes     No • 2) Do you consider nutrition when choosing what to eat? • Yes     No • 3) Do you eat fruits and vegetables daily? • Yes     No • 4) Do you feel that you understand the benefits of eating a healthy diet? • Yes No • 5) Do you cook or help in the kitchen? • Yes     No • 6) Could your family members benefit from nutritional education? • Yes     No • 7)   What is one recommendation that you would make to the Eat Healthy 365 program? • _________________________ • 8) What is your favorite vegetable? • _________________________ A survey will be used to assess the efficacy of our program and identify areas in need of improvement. This survey will be give to students in 5th grade, before completing the program, and in 7th and 11th grade, after completing the program Growth charts to find trends in overweight and obese students

11. United Way of Butler County, Champions for Healthy Kids, Robert Woods Johnson Foundation (RWJF) Grant information

12. Income from Grants and Donations Grants and donations make up 16% of our income. This income is vital to our success. Currently, we have received donations of $5,000.00 from generous donors. We have also been awarded various grants in the amount of $18,500.00. We are awaiting the award announcement for an additional $12,000.00 from Champions for Healthy Kids, A General Mills sponsored grant. These award will be used to purchase the equipment needed to support and grow this program.

13. Champions for Healthy Kids • Champions for Healthy Kids has helped 1 million children since 2002 • The program has distributed more than $5,000,000 to non-profit organizations • Eat Healthy 365 requests $12,000 from Champions for Healthy Kids

14. Robert Woods Johnson Foundation (RWJF) • The program supports research on environmental and policy • strategies with strong potential to promote healthy eating • among children to prevent childhood obesity, especially among • lower-income and racial and ethnic populations at highest risk for • obesity. • Applications are due July 10th, 2013 • Amount requested is $12,000 dollars

15. United Way of Butler County • United Way of Butler County supports nonprofits through their grants, giving the businesses the resources they need to make positive changes in the community • The Grant Consortium has brought #13 million into Butler County since 2001 • We will request $4000 from United Way of Butler County

16. Donations • Eat Healthy 365 will accept donations from the community and local businesses to help with their efforts • The amount of donations is expected to increase each year as the business gains exposure and prominence in the community • $5,000 is expected to be brought in by donations during the first year

17. Product, People, Place Budget

18. Product $1/ student Equipment kept at Eat Healthy office, transported to office Paper used for meal service Training and curriculum developed, then put into production

19. People Our people are the backbone of this program. At startup, we are proposing a staff of 5 full time employees and a part time staff of 8. We anticipate using volunteers as classroom assistants. We will increase both the number of full time and part time staff as needed as our program grows.

20. Place Office space room for storage of equipment Rental vehicles to avoid insurance expenses, and minimize cost Advertising costs involve posters, pamphlets, and booth costs at uptown fairs Attorney to handle legal contracts, especially important during first year

21. Target market, marketing materials, how to gain support Marketing and Advertising

22. Target Audience Children and School Parents and Community • Support of children will stimulate support of school • In order for program to be effective, participants must be receptive • School will provide the majority of funding • Parent support will bolster program through sharing enthusiasm with their children • Community support could foster expansion of program into other grade levels, or through the addition of community cooking and nutrition classes • Parent volunteers • Donations

23. Posters and Pamphlets Posters and pamphlets will be posted in Oxford government buildings, local businesses, and schools

24. Presence at the Farmer’s Market and Fairs Each Saturday Morning, representatives of Eat Healthy 365 will attend the Farmer’s Market to: Meet members of the community Hand out business cards Answer questions Mingle Eat Healthy 365 will also participate in the numerous fairs in Uptown Oxford

25. Business Card We will hand out our business card to members of the community, this will increase expose The contact information listed on the card will give parents a community numbers a place to call or email for information

26. Sustainability, Future Plans, Expansion, and Global Impact The future

27. Sustainability • Acceptance into the Oxford Community will allow Eat Healthy 365 to form relationships with community members • It will lead to the creation of a support system for the program that promotes sustainability • As the health impacts of this program are measured through regular assessments, it will become a positive force for change in our community.

28. Future Plans and Expansion • Expand to 3 school districts in next 3 years • Move to a larger facility • Move from grocery story food purchasing to a food supplier • Lease vehicle • Add 3 cooking and nutrition educators each year • Add another school liaison to handle additional school districts after 3 years • Assess the efficacy of Eat Healthy once students reach 8th grade • Was the program impactful? • Did the message stick?

29. Global Impact Expansion will allow Eat Healthy 365 classes to spread throughout the area The message of Eat Healthy 365 will act as a catalyst to spark an interest and awareness of nutrition in the area This message spread across the globe as the students grow up and move to different places The program will form relations with similar programs across the nation, and across the globe to help form a unified, globe-spanning front about the importance of practicing and understanding good nutrition

30. Organizational Chart and Job descriptions Staffing

31. Organizational Chart Our management team.

32. Full-Time Responsibilities • CEO - Implements and grows the program Oversees Advertising and Marketing and all legal matters • CFO – Responsible for grant writing, fundraising and the financial well being of the company Sources and purchases equipment and supplies • Curriculum Developer/ School Liason – - develops and refines curriculum to insure that it stays current with nutritional trends - maintains contact with school to insure that the planned nutrition lesson can be incorporated into planned academic lesson Oversees scheduling and training of Cooking Educators and classroom volunteers

33. Full Time Responsibilities, Cont. • Supply and Logistics Specialist • Insures that all supplies are ordered and all necessary equipment is gathered, packed, labeled and readied for transport • Will clean, store and inventory equipment to ensure that it is ready for future programs Human Resources/Admin - responsible for all record keeping to include personnel and program - will insure that office equipment and any rental equipment is maintained

34. Part Time Responsibilities • Supply and Transportation clerk (2) -packing and loading of all equipment, unloading, cleaning and storing upon return. - Picking up supplies as needed • Cooking Educators (6) -Responsible for the classroom presentation setting up, presentation, cleanup, tear down and loading • Classroom Volunteers – will assist Cooking educators as required.

35. Market Research • Findings: • Lack of nutrition-related cooking programs in Midwest, more prominent on the East Coast, West Coast, and the South West • School gardens are becoming more and more popular, could possibly integrate gardening into the Eat Healthy 365 program in the future • Some programs offer healthful lunches to students once or twice a month, after considerable expansion, this could be a possibility • The State of California offers substantial grants to similar programs through their Network for a Healthy California • It would benefit Ohio to form a similar network, so that programs such a Eat Healthy 365 can thrive