Designing, Funding, and Measuring Healthy Initiatives in School Meal Programs

Healthy Food Choices in Schools February 19, 2018 Print Friendly and PDF

This course provides strategies for school meal program leaders to identify and implement healthy initiatives, find funding to support those initiatives, and measure and communicate successes to students and other stakeholders in the community.

This course has three sections and will take about one hour to complete. For each section you will be asked to read a short introduction and watch the corresponding video (approximately 20 minutes). Once you've have completed the video, you must correctly answer a comprehension question to move on to the next section.  

Upon adequate completion of the three sections, please fill out the brief questionnaire to receive your certificate of completion. If you are a member of the School Nutrition Association you may earn one Continuing Education Credit by completing the course. In the final questionnaire, please indicate your SNA membership number and the certificate will be emailed to you. You may also use this course towards USDA's School Meal Professional Standards requirements (Key Area: Operations 2000, Key Topic: Offer vs Serve 2220 OR Key Area: Comm./Marketing 4000, Key Topic: Smarter Lunchroom Techniques 4160).

To Enroll: 

  1. Create a log in: http://campus.extension.org/login/index.php
  2. Once you are logged in and have confirmed your account, go here: https://campus.extension.org/course/view.php?id=1079 to access the course. 
  3. Click "enroll" and you're in! 

Presenters:

Drew Hanks, PhD, Assistant Professor of Consumer Sciences in the Department of Human Sciences at Ohio State University (Formerly Research Director for the Cornell Center for Behavioral Economics in Child Nutrition Programs) 

Adam Brumberg, Deputy Director, Cornell University Food and Brand Lab

Kathryn Hoy RD, CD, Former Extension Support Specialist, Charles H. Dyson School of Applied Economics and Management, Cornell University


 

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USDA / NIFA

This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.