Before the presentation begins:

1. Before the presentation begins: Please place a post-it note on the appropriate poster to indicate whether you are using today’s materials to train Network staff, Teachers or Both. Thanks 

2. Changing Behavior:How to Maximize Your HOTM Resources Presented by: Valerie Parsons, M.A., M.Ed., Lizett Olivares, R.D. Miranda Manos-Vickers and Tamara Morrison Monrovia Unified School District

3. Background

4. Today’s Objectives • Objective 1: Understand how to promote effective standards-based nutrition lessons to teachers & paraprofessionals. • Objective 2: Discover how we develop standards-based nutrition lessons and train teachers and paraprofessionals to teach them effectively. • Objective 3: Generate a HOTM lesson which integrates a taste testing and nutrition education with the CA Health Standards • Objective 4: Differentiate the training for the different groups—training teachers vs. training paraprofessionals

5. What are standards?

6. What is pedagogy?

7. California Standards for the Teaching Profession • Engaging & Supporting All Students In Learning • Creating and Maintaining Effective Environments for Student Learning • Understanding and Organizing Subject Matter for Student Learning • Planning Instruction & Designing Learning for All Students • Assessing Student Learning • Developing as a Professional Educator

8. Standard 1: Engaging Students • 1.1 State the health standard in kid-friendly language and connect it to prior knowledge • 1.2 Use a variety of instructional strategies • 1.3 Differentiate Learning Experiences

9. Engaging Students 1.3 • Active learning • Activities that engage students in doing something besides listening to a lecture and taking notes to help them learn and apply course material • Students may be talking or listening to one another, writing, reading, or reflecting individually • Collaborative learning • Subset of active learning • Engage students in interacting with one another • Usually engages a few students at a time • Cooperative learning • Subset of collaborative learning involving students interacting with one another under certain conditions (more structured activities) • Engages every student

10. Engaging Students (cont.) • 1.4 Problem Solving/Critical Thinking • Health Standards reflect Bloom’s • 1.5 Reflective learning • HOTM Workbooks • Health Standards

11. Standard 2: Classroom Management • 2.1 Physical Environment • 2.2 Respectful Climate • 2.3 Group Responsibility • 2.4 Student Behavior • 2.5 Procedures and Routines • 2.6 Instructional Time

12. August Teacher Feedback Form Health Standard: Accessing Valid Health Information. All students will demonstrate the ability to access and analyze health information, products and services. Place a check mark in the appropriate column: Strongly Agree Agree Disagree Strongly Disagree • This lesson was informative to students. • This lesson was a good use of instructional time. • The Chef conducted the lesson in a professional manner. • The students remained engaged throughout the lesson. • The lesson was appropriate to the grade level. • The lesson encouraged the students to eat the featured Produce of the Month. • The lesson was presented effectively. What were the highlights of the lesson/areas of needed improvement? Standard 6: Developing as a Educator • 6.1 Reflecting on teaching • Plan Teach Reflect Apply • Weekly reflection time • 6.2 Establishing goals • 6.3/4 Working with communities and families • 6.5 Observing colleagues • Record of Observations • Teacher Feedback Form • 6.6 Balance and Motivation

13. Professional Development for Nutrition Ed. (NEA) • Once a week training for Nutrition Educators • 2 hours, every Monday • 4-week rotation schedule for training