23-24 Consumption Study Training
CNP Nutrition Team
Created on August 31, 2023
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5 TIPS ON NUTRITION
Guide
Transcript
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hkh Scorecard task 4
consumption study
This step-by-step guide provides detailed instructions to CNP Cafeteria Managers on how to successfully execute a consumption study at their campus.
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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.
Part 1: Pre-work
Part 2: Before Meal Service
Select an entree & student sample
Provide overview of expectations
Weigh non-food items
Weigh each menu item
Build & weigh a sample plate
Take "Before" pictures
Remind students of expectations
Student dismissal
Take "After" pictures
Weigh remaining food items
Input data and upload pictures & Consumption Log
Complete your Exit Ticket
Part 3: During Meal Service
Part 4: After Meal Service
Part 5: Final Tasks
Pre-work
1
to conduct Consumption study
lIST OF Materials
•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
Pre-work: choosing an entree & SELECTING STUDENT SAMPLE
STEP 1
Picture from Lake Houston CNP Team
**NEW THIS YEAR**
- 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:
Pre-work: provide participating students an overview of expectations
STEP 2
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.
**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.
Before students arrive for Meal Service
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Weigh non-food items
STEP 3
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 Compartment2. Ivex containers3. Bowls
Build a sample plate
STEP 4
Picture from IDEA Hidden Meadows CNP Team
- 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.
Weigh each Menu Item
STEP 5
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. Fruits4. Extra items servedRecord the weights for these menu items on Table A and set plate with all offered menu items aside.
**NEW THIS YEAR**
During Meal Service
3
Remind students of expectations
STEP 6
Picture from IDEA Palmview CNP Team
- 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.
Take "before" pictures
STEP 7
- 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.
sTUDENT DISMISSAL
STEP 8
- 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.
Picture from IDEA Spears CNP Team
After Meal Service
4
Take "after" pictures
STEP 9
- 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.
wEIGH REMAINING FOOD ITEMS
STEP 10
- 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:
- Dispose of leftover food & clean working area
Picture from IDEA McAllen CNP Team
Final Tasks
5
finish inputting data & uploading pictures
STEP 11
- 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.
- You should be uploading 2 pictures per student, 10 pictures total:
- You should also be uploading your Consumption Log
WHERE TO FIND consumption study Resources
Reminder
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)
That's a wrap!
For any questions, reach out to your regional manager or Arinda RodriguezSr. CNP Nutrition analyst
Picture from Pharr CNP Team
sTEP 12: CLICK ON THE TICKET!
cLICK ON THE TICKET IMAGE TO COMPLETE EXIT TICKET SURVEY