Meeting the Healthy Eating and Active Lifestyles Policy

1. Meeting theHealthy Eating and Active Lifestyles Policy

2. Disclaimer • Recommendations to meet Job Corps policy in this presentation should not be taken as additions or amendments to the policy found in the Job Corps Policies and Procedures Handbook (PRH). Recommendations are given for informational purposes only.

3. Objectives • Review the new policy and policy guidance • Discuss tools available to meet and exceed policy • Time to ask questions

5. 6.11:R8(a) Planning • Establish a Healthy Eating and Active Lifestyles Committee to oversee and coordinate program. At a minimum, this committee shall include the health and wellness manager, food services manager/supervisor, recreation supervisor or specialist, TEAP specialist, residential manager, and student representative.

7. Committee Dos and Don’ts Do Don’t Meet just to meet—always make sure you have an agenda Feel like you need to be perfect to serve Worry if your committee has a different name • Make sure all staff are included and their attendance is reflected in the minutes • Track email trails if meetings are virtual • Follow the outline on the website • Have fun…try new foods, plan committee fun activities

8. 6.11:R8 (a) Planning • Incorporate student interests and preferences when planning activities.

9. Student Input Dos and Don’ts Do Don’t Get discouraged when students ask for McDonalds or a trip to the mall Worry if your student rep isn’t an SGA member (but make sure they have a way of communicating with the student body) • Make sure at least one student is present at committee meetings • Use the student program evaluation form • Talk to your students • Have taste testing parties, competitions, and special events

10. 6.11:R8(a) Planning • Demonstrate collaboration between various departments on center.

11. Teamwork Dos and Don’ts Do Don’t Allow a committee member to slack Get discouraged if a committee member isn’t into it Be afraid to brainstorm solutions for how to improve service to students • Keep up with the committee • Plan collaborative events • Develop an effective feedback and referral system • Recruit additional staff

12. 6.11:R8(b) Environment • Provide a variety of fitness activities open to all students as outlined in Section 3.18, R2. • Provide healthy eating selections and limit non-nutritious eating selections as outlined in Section 6.7, R1.

13. 6.11:R8(c) Education and Counseling • Provide educational activities and materials to all students that support regular physical activity, nutrition, and achieving a healthy weight as outlined in Section 3.17.

14. Education Dos and Don’ts Do Don’t Keep all learning in the classroom and health and wellness • Use the curriculum to help with activities • Make sure students are active learners • Incorporate movement • Incorporate trades

15. 6.11:R8(c) Education and Counseling • Provide individualized weight management programming and/or counseling. Student participation in this program is highly recommended.

16. Counseling Dos and Don’ts Do Don’t Single out obese students Force students to participate • Include students who are not currently obese • Use the tools provided on the website - CCMP • Use parts of the curriculum • Encourage peer support

17. 6.11:R8(c) Education and Counseling • Incorporate motivational interviewing and goal setting at student’s level of readiness for change.

18. MI and Goals Dos and Don’ts Do Don’t Tell students what they “should” do, eat, think, etc. Push students to change if they’re not ready Worry if your MI technique is not perfect • Plan a center-wide training on MI and goal setting • Use the Working with Students 1:1 document • Use goal setting worksheets

19. 6.11:R8(d) • Document, monitor, and assess program.

20. Document, Assess, Monitor Dos and Don’ts Do Don’t Get discouraged by the numbers—use as an opportunity to assess program • Use the BMI and waist circumference fields in CIS at entry, exit and regular intervals • Apply for Grade A Status • Document committee meetings • Track change in weight and behaviors • Use “Evaluating Your Program” on website

21. Recreation’s Purpose • P5. To promote lifelong health through physical activity and exercise.

22. 3.18:R2 Recreation • Centers shall provide a wide variety of activities open to all students. Activities must include options that allow for stress reduction and mind/body connection. • Activities must include, but are not limited to: • Group fitness classes • Individual fitness activities • Organized sports • Exercise groups or clubs

23. Recreation Dos and Don’ts Do Don’t Assume everyone loves basketball Forget safety! Get stagnant • Make sure that there are options for novice exercisers • Survey students to determine needs and wants • Schedule time into day • Incorporate trade-specific exercises

24. Food Service’s Purpose • To ensure that students receive well-balanced, nutritious meals that enable them to remain healthy throughout their participation in the program.

25. 6.7 R1(a) Meal Service • Provide three meals per day, except on holidays and weekends, when two meals are acceptable. In lieu of a third meal, healthy snacks shall be available to students on weekends and holidays. • No changes to other requirements in this section.

26. Meal Service Dos and Don’ts Do Don’t Get tricked by fake healthy food • Serve healthy, minimally processed snacks, like fruits and vegetables whenever possible • Try using technology • Plan meals around seasonal produce

28. www.caloriecount.com

29. 6.7 R1(b) Food Options • Students shall receive a minimum of two choices of meat or non-meat protein sources at both lunch and supper.

30. Meat/Veggie Dos and Don’ts Do Don’t Get too caught up in the processed meat substitutes Forget nuts and beans for protein • Make sure to include vegetarian options • Make vegetarian options appealing to both vegetarians and non-vegetarians • Check out the archived “Beyond the BOCA Burger” webinar • Visit the Food and Nutrition site for vegetarian menu suggestions

31. 6.7 R1(b) Food Options • Students shall receive a minimum of the following daily: • Five choices of fresh or frozen vegetables and/or fruits. • Four servings of grain products. • Low-fat and/or fat-free milk and dairy alternatives and water shall be available at all meals.

32. Food Options Dos and Don’ts Do Don’t Rely solely on canned fruits and vegetables Be afraid to experiment Forget to mix it up Worry about the cost of milk substitutes • Take advantage of in-season local produce and gardens • Use frozen fruits and vegetables in the winter • Make fruits and veggies attractive and fun • Make water attractive

33. 6.7 R1(c) Nutrition • Meals shall reflect the definition of a “Healthy Diet” as described in The Dietary Guidelines for Americans. Meals shall: • Emphasize fruits, vegetables, whole grains, fat-free or low-fat milk and milk products, and dairy alternatives. • Include lean meats, poultry, fish, beans, eggs, and nuts. • Be low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

34. USDA New Food Plate

35. Nutrition Dos and Don’ts Do Don’t Rely on processed foods • Review the Dietary Guidelines for Americans • Follow the “Healthy Diet” recommendations • Use technology to make healthy choices

36. 6.7 R1(c) Nutrition • Foods of Minimal Nutritional Value (FMNV) as defined in Appendix B of 7 CFR Part 210 may be available to students in the cafeteria on a limited basis. Students may be given the option to purchase FMNV through vending machines, or student store.

37. Food Options Dos and Don’ts Do Don’t Replace soda with equally unhealthy drinks • Replace soda with healthier beverages • Include student input in these changes • Keep in mind the frequent turnover of JC students • Work with your suppliers • Make water attractive

38. Yum…Water 65 calories and 1 fruit serving! Great for prizes. Start at $10. Sparkling CranRazzy (eatingwell.com) or other mocktails Personal water filtration systems Lemon, lime or other fruit with flat or carbonated water

39. Going Above and Beyond • Measurable weight loss in students who receive counseling (provide % change) • 90% or better on Making the Grade • Skill-based student education is prevalent outside of CPP • No soda in the cafeteria • No/very infrequent fried foods • All or nearly all foods are made from scratch

40. Questions