O15 Montana Offers Innovative Virtual School Nutrition Leadership Institute During COVID-19

Groves, Gretchen Bark Katie Roth Aubree Shanks Carmen Byker

Evaluate the Montana Cook Fresh Leadership Institute (MCF) for K-12 school nutrition staff, offered virtually due to COVID-19 restrictions. The MCF curriculum was developed using a participatory approach from Montana Team Nutrition staff, school nutrition professionals, and state-level administration to include evidence-based materials and learning strategies. Twenty-two nutrition professionals from 9 Montana school districts in July 2020. MCF was developed as a 30-hour, 5-day in-person training during 2018 and 2019. In 2020, the format of MCF was adjusted to a 10 day, 30-hour, 3-hour a day virtual workshop. MCF utilized live video conferencing and independent work completed via an online learning management platform. Topics addressed USDA regulations, procurement, food production, culinary skills, and emergency preparedness. A pre and post self-reported survey tool and a post MCF evaluation tool were applied. Descriptive statistics and ANOVA was applied to determine significant changes from pre to post (P < 0.05). Pre (n = 22) and post surveys (n = 21) determined an average 9.96% percent change in mean comfort level, confidence, and likelihood of future behavior (P < 0.05). The emergency preparedness plan demonstrated the greatest increase in comfort level (+26.50%;P < 0.05). Although not significant, comfort levels with farm to school (+16.98%) and USDA foods (14.06%) increased, while scratch cooking (-4.40%) decreased. Using herbs and spices in recipes (+20.48%) and completing a daily production record (+23.31%) demonstrated the greatest increases in reported comfort level (P < 0.05). Participants were most likely to participate in future remote professional development activities (+16.40%) and use a new recipe that includes fresh and dried legumes (+13.71%), although not significant. Seventy-five percent of knowledge questions demonstrated increases in correct answers. The pre to post evaluation results indicate that a virtual MCF can achieve positive learning outcomes. Future training efforts should be focused on exploring ways to improve participants comfort with scratch cooking and batch cooking in a virtual format. USDA Team Nutrition Montana No Kid Hungry. [ABSTRACT FROM AUTHOR] Copyright of Journal of Nutrition Education & Behavior is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)