23-24 Consumption Study Training

This step-by-step guide provides detailed instructions to CNP Cafeteria Managers on how to successfully execute a consumption study at their campus.

consumption study

hkh Scorecard task 4

start!

Part 5: Final Tasks

Part 4: After Meal Service

Part 3: During Meal Service

Complete your Exit Ticket

Input data and upload pictures & Consumption Log

Weigh remaining food items

Take "After" pictures

Student dismissal

Remind students of expectations

Take "Before" pictures

Build & weigh a sample plate

Weigh each menu item

Weigh non-food items

Provide overview of expectations

Select an entree & student sample

Part 2: Before Meal Service

Part 1: Pre-work

Below is a summary of the steps you will need to take to successfully conduct a consumption study at your campus. More details for each are provided in the following slides.

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index

Pre-work

•Digital Scale • Camera, iPad, or phone to take pictures • Consumption Log (Please DOWNLOAD a copy from the HUB) • Gloves to handle food • Student Labels (Please DOWNLOAD a copy from the HUB) • Computer/Laptop

lIST OF Materials

to conduct Consumption study

• Pre-select 5 students.

• For ease, these can be from the same teacher and/or grade level.

• Managers need to choose ONE of these two entrees for their consumption study:

1. Cheeseburger/Hamburger DayOR2. Chicken Alfredo Day **Reminder: Consumption studies can be done in the Fall OR Spring Semester.

**NEW THIS YEAR**

Picture from Lake Houston CNP Team

STEP 1

Pre-work: choosing an entree & SELECTING STUDENT SAMPLE

**Note: You can talk to students days in advance, or the day of, just make sure you make time to establish expectations with them beforehand.

Let students know the following:

• They have been selected for a project to measure their food consumption for lunch.
• They will grab their lunch plate normally (Offer vs. Serve) and be seated in a designated area in the cafeteria.
• They will receive a label with a number, S1-S5 (Student 1 - Student 5) that will be displayed next to their plate.
• The CM/CAM or CNP staff will take a picture of each participating students' plate BEFORE they begin eating.
• Students will NOT throw away food when they are done. They will leave their plate on the table and CNP staff will take pictures of remaining food AFTER they are done.

STEP 2

Pre-work: provide participating students an overview of expectations

Before students arrive for Meal Service

Weigh any non-food items used that day of service and record their weight in OUNCES on the orange table for the non-food items on your consumption log. These can include: 1. Food Tray or Compartment 2. Ivex containers 3. Bowls

STEP 3

Weigh non-food items

• Build a sample plate using ALL offered menu items.

• This can be the same plate you store for compliance purposes.

• Weigh the plate in OUNCES with ALL menu items offered that day and record the weight on Table A of your consumption log for the "Whole Plate" row.

**NOTE: You do NOT need to submit a picture of this sample plate. Picture on the right is just an example.

Picture from IDEA Hidden Meadows CNP Team

STEP 4

Build a sample plate

**NEW THIS YEAR**

An additional orange table with the weights in ounces of Standard Menu Items has been added to your consumption log. This table includes all the weights for Condiments, Milk, & Grains for both Burger and Chicken Alfredo Days so that you don't have to weigh these menu items from your sample plate. Use this table to add "Before" weights for Standard Menu Items on Table A. You will only need to individually weigh in ounces the following from your sample plate: 1. Entree 2. Veggie Sides3. Fruits 4. Extra items servedRecord the weights for these menu items on Table A and set plate with all offered menu items aside.

STEP 5

Weigh each Menu Item

During Meal Service

• Meet briefly with students to remind them of the expectations.

• Have them go through the line to get their plate and sit in a designated area.

**IMPORTANT: Remind them to WAIT for you to take a picture of their plate BEFORE they start eating.

Picture from IDEA Palmview CNP Team

STEP 6

Remind students of expectations

• Once students are seated, give students their labels and have them set the label next to their plate.

• Take a picture of EACH plate individually BEFORE students begin to eat.

• Each picture should be taken from an upward position, clear, and of high quality. Each menu item should be clearly visible. Refer to image to the left.

**NOTE: For privacy concerns, students should NOT appear on picture, only their food plate.

STEP 7

Take "before" pictures

Picture from IDEA Spears CNP Team

• Remind students to NOT throw their plates when they are done eating.

• Remind them a CNP staff member will take care of disposing of their leftovers.

STEP 8

sTUDENT DISMISSAL

After Meal Service

• Once students are dismissed, take a picture of EACH plate individually AFTER they have eaten.

• Remember, their student label should be visible in the picture.

• Each picure should be taken from an upward position, clear, and of high quality. Each menu item should be clearly visible. Refer to image to the left.

• For pictures AFTER eating, please pour remaining milk in a clear cup and place in student's plate for the picture. If the milk carton is empty, turn the carton on its side for the picture.

STEP 9

Take "after" pictures

Picture from IDEA McAllen CNP Team

• After taking pictures of the plates with leftover menu items, bring out your scale to weigh out students' plates in OUNCES with ALL remaining food items. Add weights of plates to your Consumption Log.

• Next, proceed to weighing the leftovers of each menu item individually and RECORD the weights in ounces on your Consumption Log. Refer to the "Instructions" tab of the log for detailed instructions.

• You should be weighing and recording each of the following:

1. Plate with all leftover food items 2. Leftover entree 3. Leftover veggie side(s) 4. Leftover milk 5. Leftover grains (if applicable) 6. Leftover condiment(s)

• Dispose of leftover food & clean working area

STEP 10

wEIGH REMAINING FOOD ITEMS

Final Tasks

• Ensure all weights & data have been added to your Consumption Log for the 5 students.

• Upload all images to the HUB on your designated folder.

CNP HUB -> Nutrition -> HKH -> 2023-2024 -> Campus Name

• You should be uploading 2 pictures per student, 10 pictures total:

- 5 pictures BEFORE eating- 5 pictures AFTER eating

• You should also be uploading your Consumption Log

**REMINDER: Please ensure all photos and Consumption logs are named properly, otherwise they will NOT be reviewed.

STEP 11

finish inputting data & uploading pictures

Please refer to the HKH Resources folder on the HUB for additional resources. These include:

• Consumption Log (Please be sure to DOWNLOAD a copy for your use)

• Consumption Training in English & Spanish

• Consumption Task Guidance Document (Word version of this training)

• Student Labels for plates (Please be sure to DOWNLOAD a copy for your use)

• Consumption Task Example & Non-example Resource (New this Year)

Reminder

WHERE TO FIND consumption study Resources

Picture from Pharr CNP Team

For any questions, reach out to your regional manager or Arinda Rodriguez Sr. CNP Nutrition analyst

That's a wrap!

cLICK ON THE TICKET IMAGE TO COMPLETE EXIT TICKET SURVEY

sTEP 12: CLICK ON THE TICKET!