Post on 13-Dec-2015
Making A Difference in Child Care Nutrition & Wellness
CACFP Wellness Grant Project
Denise Redmon, Nutrition SpecialistMissouri Department of Health & Senior Services
I. Background Review
II. Eat Smart Guidelines
III. Demographics
IV. Methodology
V. Analysis of Data
VI. Results
VII. Final Remarks
Introduction
CFNA’s Obesity Initiative
Missouri Eat Smart Guidelines
◦ Dietary
◦ Nutrition Policy
2011 Update of Eat Smart Guidelines
◦ Institute of Medicine Recommendations
◦ 2010 Dietary Guidelines & MyPlate
Background
More whole grains
Decrease Juice
More Fresh Fruit & Vegetables
Less processed foods
Lower fat milk
Fewer sweets
Improved Quality Snacks
More Variety
Eat Smart Guidelines
www.health.mo.gov/eatsmart
Eat Smart Mini-Grants Awarded
Grant Requirements
◦ Pre- & Post- Nutrition Assessment Submitted
◦ Apply for Recognition
◦ Attend 3 Hour Training or On-Line Training
Background
Three Rounds of Mini-Grants Independent Centers
◦ Max of $2,500
Sponsoring Organization◦ $2,500 per Center
Sponsoring Organizations of Homes Funding Expended
Background
Mix of Urban & Rural Child Care Centers 158 Child Care Centers Received Funding
Demographics
Evaluation TechniqueDec-12
Nutrition Self Assessment
Child Care Facility Name ______________________________________________ Date _______________________
Your Name _________________________________________ Position _____________________________________
Phone Number _____________________________________ County ____________________________________
For each statement below, please check the response that best fits current practices in your child care facility. Then check whether you are satisfied or want to improve the practice.
Breakfast
1 Sweet cereals are served 5 times per week
3 to 4 times per week
2 to 3 times per week
1 time per week or less
I am satisfied with this practice
I want to improve this practice
2 Other sweet breakfast items like sweet rolls, donuts, muffins, cereal bars, syrup, jelly, etc. are served
4 to 5 times per week
2 to 3 times per week
1 time per week
2 times per month or less
I am satisfied with this practice
I want to improve this practice
3 A whole grain breakfast food is served 2 times per month or less
1 time per week
2 to 3 times per week
4 to 5 times per week
I am satisfied with this practice
I want to improve this practice
4 Fresh, canned (packed in water or 100% juice), dried, or frozen fruits or vegetables (not including juice) are served
Rarely or never
1 to 2 times per week
3 to 4 times per week
Every day I am satisfied with this practice
I want to improve this practice
5 Breakfast foods are sweetened with Regular syrup, jelly, or sugar
“Lite” syrup or jellies
Unsweetened fruit
Nothing I am satisfied with this practice
I want to improve this practice
Lunch or Supper
6 Highly processed meats, poultry and fish, such as ready-prepared chicken nuggets, fish sticks, hot dogs, lunch meat, smoked sausage, meatballs, Spam, etc. (any food item that requires a CN label) are served
Every day 3 to 4 times per week
2 to 3 times per week
1 time per week or less
I am satisfied with this practice
I want to improve this practice
7 A whole grain food is served 2 times per month or less
1 times per week
2 to 3 times per week
4 to 5 times per week
I am satisfied with this practice
I want to improve this practice
8 Fresh (not canned or frozen) fruits or vegetables are served 1 time per week or less
2 to 3 times per week
4 to 5 times per week
Every day I am satisfied with this practice
I want to improve this practice
Overall Meal Pattern
9 Dark green or orange fruits or vegetables are served 1 time per week or less
2 times per week
3 times per week
4 to 5 times per week
I am satisfied with this practice
I want to improve this practice
Purpose of Post-Assessment Scored on Likert Scale Analysis of Each of the 38 Assessment
Questions Results Combined Across all 3 rounds and
Separate by Round
Evaluation Technique
Conducted by Missouri Office of Epidemiology
Wilcoxon Signed Rank Test
SAS Analysis Software
Data Analysis
Round 1: Ranking of Assessment Criteria Top 5 Significant
Rank Assessment CriteriaPercent
Significant Difference
1 Fundraisers 36%
2 Healthy Celebrations 35%
3 Posters 26%
4 Written Policy 26%
5 Additional Sweeteners 24%
Round 2: Ranking of Assessment Criteria Top 5 Significant
Rank Assessment CriteriaPercent
Significant Difference
1 Whole Grains – Snack 34%
2 Additional Sweeteners 32%
3 Posters 27%
4 Written Policy 25%
5 Whole Grains - Lunch 25%
Round 3: Ranking of Assessment Criteria Top 5 Significant
Rank Assessment CriteriaPercent
Significant Difference
1 Fundraisers 45%
2 Nutrition Ed for Children 44%
3 Family Style Meals 41%
4 Posters 34%
5 Dark Green/Orange Fruit & Vegetables 33%
Sugar Beverages
Sweet Cereals
Type of Milk
Frequency of Juice Served
Fruit & Vegetable Served at Snack
Dark Green/Orange F & V
Whole Grains
Additional Sweetners
-5 0 5 10 15 20 25 30
-0.4
2.9
3.3
8.3
12.7
16.3
23.7
25.3
Percent Change
Nutritional Components Assessment Ranking
Bring Food From Home
Nutrition Ed. For Children
Family Style Meals
Fundraising
Written policy
Healthy Celebrations
Posters
0 5 10 15 20 25 30
17.6
18.8
23
24
25.9
27.5
28.3
Percent Change
Environmental Components with Highest Percent Change
5 Environmental Components Ranked in the Top 10.
5 Nutritional Components Ranked in the Top 10.
7 Environmental Components Ranked in the Top 10.
3 Nutritional Components Ranked in the Top 10.
Ranking of Assessment Criteria High/Low
Highest Percent Change Lowest Percent Change
Across All 3 Rounds
Noteworthy Achievement
◦ Family Meal Service
◦ 12 Centers Initiated this Component
Factors Influencing Change
◦ Funding & Training
Other Observations
Eat Smart Recognized
RoundNumber
Recognized as “Eat Smart”
Level
1 26 15 Advanced 11 Intermediate
2 39 11 Advanced28 Intermediate
3 5 3 Advanced2 Intermediate
Total 7029 Advanced
41 Intermediate
What We Learned… What is in the Works?
Final Remarks