Enhancing the Nutrition Environment of Your School Cafeteria
Training for Food Service Managers
Time needed: 2-2.5 hours
Learning objectives:
At the end of the training, food service staff will be able to:
· Understand the role of nudges in the cafeteria to
o Improve facilities and processes
o Improve the appear of fruits, vegetables, and whole grains
o Improve interactions with students
o Offer incentives to try/choose fruits, vegetables, and whole grains
o Improve connections with school community
· Assess and evaluate the cafeteria environment
· Identify strategies, priorities, and resources on how to nudge students toward fruits, vegetables and whole grains
· Plan training for food service staff
Training Overview:
Time / Topic / Handouts Needed / Slide #5 / Overview and objectives / 2-6
5 / Activity: This or That? / 7-8
15 / What is Nudging?/What We Know / 9-26
10 / Activity: Nudging in the School Cafeteria / Nudging in the School Cafeteria Brainstorming List / 27-34
15 / Activity: Spruce the Space / Sticky notes and blank paper / 35-37
10 / Activity: What’s in a Name? / The Name Game / 38
15 / Activity: Verbal Promoting/Role Playing / Verbal Prompting and Role Playing Activity / 39-41
5 / Incentives / 42-43
15 / Assessing the Cafeteria Environment / Observation Form / 44-50
10 / Connecting with the School Community / 51-55
20 / Activity: Brainstorm Nudge Ideas / Nudge Priorities and Plans Worksheet / 56
15 / Resources and Next Steps / Nudges toward a Healthy Choice Examples / 57
This or That? Activity:
Prior to the training, the trainer should set up two food options: one appealing and easy to eat, the other looking unappealing and difficult to eat. The trainer can be creative in setting up these food choices.
Examples: A colorful sliced apple and a whole, bruised apple. A bright green seasoned broccoli floret and an overcooked, tasteless broccoli floret. A salad with several varied, fresh ingredients or a salad with browned and wilted greens and few other ingredients.
Ask participants which food they would choose and why.
Nudging in the School Cafeteria Activity:
Pass out the Nudging in the School Cafeteria Brainstorming List. Think about all of the ways we can use nudges in the school cafeteria. Individually or in groups, brainstorm two specific nudges in each of the four nudge categories. Compile the best ideas for use!
Spruce the Space Activity:
Spit the participants into groups of 3-4. Give each group a pad of sticky notes, a blank sheet of paper, and a list of various cafeteria features (trash can, serving line, cashier, milk refrigerator, salad bar, tables, etc.). Using the sticky notes to represent these features, each group should construct a cafeteria that will promote fruit, vegetable, and whole grain selection. For example, staff may relocate a la carte treats to an inconvenient location, feature fruits and vegetables near a bottleneck in the line, or place easy meal additions next to the cash register.
What’s in a Name? Activity:
Pass out The Name Game handout. Individually or in groups, participants can practice writing creative, appealing names and short, catchy descriptions for each fruit or vegetable listed: apples, sweet potatoes, bean salad, greens, broccoli, and peaches.
Verbal Prompting/Role Playing Activity:
Pass out the Verbal Prompting/Role Playing Activity. Review the verbal prompting examples and tips. Choose four volunteers to read the script. Ask participants to identify influential pieces of the script. Next, invite everyone to practice writing responses to different scenarios of students not selecting fruits, vegetables, and whole grains.
Assessing the Cafeteria Environment Activity:
Pass out the Observation Form. Discuss the goals of assessing cafeteria environments, and practice filling out the form using photographs, a video, or an example someone can think of and describe to the group.
Brainstorm Nudge Ideas:
Pass out the Nudge Priorities and Plans Worksheet. Individually or in small groups, ask participants to think through a student behavior they can improve with nudging, like not choosing a fruit or vegetable. The worksheet will guide them to think about what might be influencing students who aren’t doing the desired behavior and how that influence might be changed to produce a more positive outcome. Discuss planning cafeteria observations, nudges, using resources, and additional training needs.