A presentation of the Fresh Fruits and Vegetables: A Centerpiece for A Healthy School Environment Training. Day 2 Farm to School Programs and Building FFVP Snack Programs. www.healthyschoolenvironment.org
This document summarizes components of farm to school programs and their benefits. It provides examples of farm to school programs in different states, including Vermont, Pennsylvania, Florida, and Washington. Farm to school programs connect schools with local farms to serve fresh, locally-grown food in cafeterias. They integrate nutrition education and help support local farmers and the local economy. The document encourages getting started with small activities like taste tests and tours before implementing a full farm to school program.
The document discusses farm to school programs which connect schools and local farms. These programs serve healthy meals using local foods, incorporate nutrition education, and support local farmers. Studies show farm to school programs increase children's consumption of fruits and vegetables, benefit local farmers and economies, and various organizations help schools implement these programs.
The document discusses the farm to school program which connects local farms with schools. The goals are to serve healthy local foods in schools, improve student nutrition through education, and support local farms. Farm to school benefits students by combating obesity and nutrition issues, and it benefits local farms and the environment. The key is developing relationships between various stakeholders like farmers, schools, and communities to implement programs like taste tests, school gardens, and farm visits in a sustainable way.
Farm to school programs aim to connect schools and local farms by featuring locally produced foods in school cafeterias. This gives students access to fresh, local foods while supporting local farmers. The programs also incorporate nutrition education into classrooms and partner with the community through activities like field trips and cooking lessons. While these programs have many benefits for students' health, local economies, and the environment, increasing costs and pressure from corporate interests make expanding organic options challenging.
The document discusses the benefits of farm to school programs which connect local schools and farms. It outlines how these programs can improve school meal nutrition, support local farmers and economies, educate students, and reduce environmental impacts. Specific examples of successful farm to school initiatives are provided from different states. National data on school meal programs is also presented to support expanding local food procurement in schools.
The document discusses implementing a summer breakfast program at a community library to address child hunger in the area. 46% of local elementary school children qualify for subsidized meals, but have no access in the summer. The library noticed children spending all day unattended, asking for food. The program is funded by the USDA and administered by the state. The library serves as a site, with a food bank as the sponsor handling finances and meals. Over 2,000 meals were served in the first summer, addressing the need, and the program was so successful that the local school district then took it over to serve hot meals through their cafeterias.
What is farm to school? Why should you do farm to school? How can you start a farm to school program? Where can you turn for more farm to school resources?
Power point presentation used during the Menu of Change: Healthy Food in Health Care workshop. Presentation given by Roberta Anderson (Food Alliance), Suzanne Briggs (Kaiser Permanente), Eecole Copen (Oregon Health and Science University Food and Nutrition Services) and Emma Sirois (Oregon Center for Environmental Health).
Public health organizations in four cities are working to promote healthier food policies and systems through initiatives like farm to school programs, urban agriculture, healthy corner stores, and expanding SNAP/WIC acceptance at farmers markets. They aim to make healthy, local food more accessible and increase consumption. Key challenges include balancing idealistic goals with pragmatic solutions, and coordinating efforts across different levels from grassroots communities to policymakers. Lessons highlighted were focusing on clear missions, evaluating impacts, and adjusting strategies accordingly.
The document discusses the benefits of afterschool meal programs for students, including providing nutrition for food insecure children and supporting educational activities; it provides information on eligibility and reimbursement rates for the Child and Adult Care Food Program (CACFP) that helps fund afterschool meals; and it offers best practices and resources for implementing a CACFP afterschool meals program.
Farm to school programs have several objectives:
1. Establish healthy eating habits in students and educate them about food production and nutrition.
2. Support local small family farms and promote healthier food options in schools.
3. Integrate nutrition education into the curriculum and help students make connections between their food and community.
Farm to Preschool connects young children with local foods through a holistic approach with four components: serving local foods, gardening, education, and family engagement. It benefits children's nutrition, health, and food literacy while supporting local agriculture and communities. A 2012 survey found most preschools teach about food origins, serve local foods, and garden. Activities can start small by partnering with organizations and utilizing existing resources. Potential partners include parents, farmers, and non-profits. Engaging activities include taste tests, cooking demonstrations, gardening, and parent newsletters about recipes.
Gardens for Learning: Creating and Sustaining Your School Garden
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For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
This document summarizes challenges and opportunities with introducing a farm to school program in Omaha, Nebraska. It discusses results from a needs assessment with food service directors, producers, and distributors which identified barriers like food safety concerns, budget constraints, and seasonality issues. It also provides an overview of activities underway in Omaha like partnerships with 3 food service directors and the development of toolkits to guide implementation of farm to school programs in Nebraska. The grassroots approach aims to start with on-the-ground activities and build greater awareness of local foods and agriculture in schools.
Farm to School Institute: Sustaining Farm to School Workshopasapconnections
Sustaining Farm to School Workshop with Molly Nicholie of ASAP.
Growing Minds' Farm to School Institute, November 10th 2012, UNC Asheville's Sherrill Center
School Garden in Rwanda
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For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
This document discusses the history of school gardens and nutrition programs in the United States from the late 19th century to present day. It traces the development of school gardens, Victory Gardens during World Wars, and the rise of national nutrition programs in the mid-20th century. However, it notes that current large-scale food procurement policies prioritize industry profits over student health, and do not support local agriculture or nutrition education. Alternative models focusing on local, sustainable foods and educational activities like school gardens are proposed.
Hunger Issues Forum SCC 2010 - Aimee Reedy2ndharvest
School, community, and home gardens and farms can help address the obesity epidemic by increasing access to fresh, healthy foods and promoting physical activity. The Silicon Valley HealthCorps project aims to grow and distribute organic produce through gardens in schools and neighborhoods, teach youth and families about nutrition and gardening, and engage communities and volunteers. In the first year, the project involved thousands of youth and adults through education programs, produced over 30,000 pounds of produce, created new school and community gardens, and saw increased fruit and vegetable consumption among participating children.
A presentation of the Fresh Fruits and Vegetables: A Centerpiece for A Healthy School Environment Training. Day 1 Nutrition Education and Greening the School. www.healthyschoolenvironment.org
A helpful classroom guide for understanding the importance of cleaning electronics to keep a healthy classroom filled with electronics. From screens to computer interior cleaning, the Dust-Off ® Guide highlights importance of cleaning, removing germs and proper use to keep electronics looking new and working properly.
Team 1 model for_classroom_management (1)Soushilove
This document discusses effective classroom management strategies. It states that classroom management is essential for student success and creating a productive learning environment. The document outlines several approaches to classroom management including the instructional approach, desist approach, and self-discipline approach. It also discusses the importance of motivation, non-verbal communication, reinforcement, and creating a healthy learning environment for students. Effective classroom management is needed to achieve learning objectives and ensure student well-being.
I am sharing this presentation with the belief that teachers like I would understand the importance of classroom management for an effective and efficient learning. God bless you!
Classroom management involves systematically designing a classroom environment that promotes effective teaching and learning. There are six elements of effective classroom management: multidimensionality, simultaneity, immediacy, unpredictability, publicness, and history. Effective classroom management also includes establishing clear rules and procedures, organizing the physical space, implementing behavioral strategies, using instructional techniques, and having organizational structures. Key aspects of classroom management include building relationships, maintaining momentum, engaging students, establishing clear expectations, and using praise and rewards to reinforce positive behaviors.
The document provides an overview of a preschool classroom management plan. It discusses arranging the physical environment into centers, creating an emotional environment to foster relationships, establishing classroom rules and procedures, using transitions activities, implementing a 1-2-3 behavior management plan, and balancing intrinsic and extrinsic motivation. The plan aims to provide structure while allowing preschoolers to explore and develop social and emotional skills.
Study: The Future of VR, AR and Self-Driving CarsLinkedIn
We asked LinkedIn members worldwide about their levels of interest in the latest wave of technology: whether they’re using wearables, and whether they intend to buy self-driving cars and VR headsets as they become available. We asked them too about their attitudes to technology and to the growing role of Artificial Intelligence (AI) in the devices that they use. The answers were fascinating – and in many cases, surprising.
This SlideShare explores the full results of this study, including detailed market-by-market breakdowns of intention levels for each technology – and how attitudes change with age, location and seniority level. If you’re marketing a tech brand – or planning to use VR and wearables to reach a professional audience – then these are insights you won’t want to miss.
This document discusses school food and farm to school programs. It provides information on:
1) How school nutrition programs are funded, with most money coming from federal and student sources. It also outlines how money is spent, mostly on labor, food, and supplies.
2) The history of school food programs in the US and pioneering figures who helped establish them.
3) Current trends to promote child nutrition and health through initiatives like "Farm to School" which connect schools to local farms.
4) Barriers to local food procurement in schools and ways programs are working to overcome these.
The document discusses Harvest of the Month, a program that aims to promote healthy eating by highlighting local seasonal foods. It encourages schools, families, and communities to try new fruits and vegetables through taste tests, nutrition education, and recipes. The goals are to connect people to healthy eating guidelines, build skills in food selection and preparation, and encourage conversations around nutrition and active lifestyles.
This document provides guidance on developing farm to school programs in Native communities. It discusses how farm to school connects students to local foods, traditional foods, and family farmers while promoting health, education, and food sovereignty. The document recommends taking a community-based approach, starting small by incorporating local and traditional foods into school meals and events, and sustaining efforts by seeking funding and documenting impacts. The overall goal is to empower children and families through culturally relevant farm to school activities.
The "Grow with Me" program is Anderson's Farm to School program that aims to improve child health, foster environmental stewardship, boost the local economy, and rebuild relationships between eaters and farmers. It does this by incorporating local produce into school cafeteria menus, farm field trips to educate students on food sources, and nutrition education like cooking demonstrations. Recent accomplishments include expanding the number of schools with gardens and obtaining over $100,000 in grants to upgrade kitchen equipment to better serve local foods in schools.
The document discusses how 24:45 Organics is helping to bring agriculture programs back to schools through their indoor growing system. Their system allows year-round sustainable farming within schools and homes. Students learn about soils, gardening, and harvesting their own nutritious food to eat, while promoting local economic growth and healthy, sustainable food choices.
This lesson teaches students about the basic needs of plants and people, including water, nutrients, and a safe environment. Students learn about the major food groups using MyPlate and the importance of a balanced diet. Through a compost relay activity, they explore ways to add nutrients to soil and their diets, understanding the connection between healthy soil and healthy food. The lesson concludes with a snack incorporating different food groups to demonstrate this connection.
The School Garden Network focuses on teaching elementary school children about healthy eating and sustainability through school gardens and cooking lessons using produce grown in the gardens. The goal is for every elementary school in San Diego County to have its own garden or small farm to grow food. Students will learn about local food systems through field trips and applying lessons in the school gardens. Each garden will have a kitchen where chefs teach students to cook healthy, delicious meals using the garden produce. The program aims to improve students' health and educate them about locally grown food.
This document discusses various farm to institution programs, including farm to school and farm to preschool initiatives. It provides an overview of the objectives and components of farm to school programs, which aim to serve healthy local foods in schools and improve nutrition education. It also discusses the impacts of farm to school, such as increased fruit and vegetable consumption. The document then describes efforts to expand farm to institution programs to other sectors like preschools, hospitals, and city governments. It provides details on proposed farm to preschool pilots and their goals of improving children's diets and creating new markets for local farmers.
The document discusses the importance of summer food programs in Maryland for combating childhood hunger. It notes that while many children receive free or reduced-price meals during the school year, only a small percentage continue to receive meals in the summer. The document then provides best practices for summer food program operators, including serving healthy and appealing meals, incorporating physical activities, and conducting outreach in the community to increase participation. Resources from the state agency and advocacy organizations are also mentioned to help programs operate successfully.
This document summarizes a meeting between Brittany Mally and various representatives from Nevada schools regarding wellness programs. It discusses wellness coordinators at different schools, resources provided, and initiatives at specific schools like Diskin ES and Long ES to promote physical activity and healthy eating. Goals for the upcoming year are also outlined around nutrition education, physical activity, and using social media to share healthy recipes and ideas.
Kids are the Customers: Marketing Local Food in SchoolsJoanRozelle
Marketing local food in your school food service program can be a positive educational experience and a fundraising program for your school. Learn how to create a responsible school food marketing program that is not only directed at students, but includes school administrators, teachers, parents and the community. Also learn how to replace competitive foods (soda pop and other unhealthy vending machine snacks) with healthy, active fundraising campaigns.
This document outlines Ontario's School Food and Beverage Policy which establishes nutrition standards for all food and beverages sold in schools. It requires school boards to ensure all food and beverages sold on school premises meet the nutrition criteria outlined in the policy by September 2011. The policy aims to address high obesity and overweight rates among children by promoting healthy eating habits in schools which research shows influences student attitudes and behaviors. It exempts some foods from the standards and allows 10 days per year where foods not meeting the standards can be sold.
This document is a research paper written by Jessica Fernandes for her Bachelor of Science degree in Sustainability Science from Kean University. The paper examines attitudes of Kean University students towards expanding sustainable food options on campus. Fernandes conducted a survey to determine student opinions on organic, local foods and interest in a sustainable food program. The survey results showed most students were interested in more organic and local food options and willing to pay more. The university currently offers limited organic and local foods and does not have a sustainable food program. Fernandes concludes expanding sustainable food options would benefit the university based on student interest found in the survey results.
Growing School Gardens: A How-to Guide for Beginning Desert School Gardens in Tucson
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For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Growing School Gardens in the Desert
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Get Creative Marketing Local Food In Schools thelenju
The document discusses identifying and motivating different customer groups for marketing local food in schools, including kids, teens, parents, teachers, administrators, community leaders, and other community members. It outlines the key motivators and goals for each group, such as fun and taste for kids, health and nutrition for teens, and improved metrics for administrators. It emphasizes the importance of advocacy, outreach, media engagement, fundraising, and building cohesiveness across these groups to promote and succeed with local food programs in schools.
Farm to School programs connect schools and local farms to improve school nutrition, provide agricultural education, and support local farmers. Key aspects of Farm to School programs include serving locally-grown produce in cafeterias, incorporating nutrition education into curricula, and offering experiential learning activities like farm visits and school gardens. Studies show that Farm to School programs help increase children's fruit and vegetable consumption and school meal participation. They also benefit local farmers and the environment. The National Farm to School Network provides resources and support to help more schools and communities implement successful Farm to School programs.
Nutrition & Physical Activity Curricula for PreK TeachersZoe Phillips
This document discusses strategies for improving nutrition and physical activity among preschoolers. It outlines several nutrition education curricula and programs that aim to promote healthy eating habits in childcare settings. These include garden-based programs, curricula focused on fruits and vegetables of the month, and initiatives pairing nutrition lessons with physical activity. The benefits of fresh, local food and forming lifelong healthy habits are also addressed. Providers are encouraged to take advantage of their influence on children and help educate parents through interactive nutrition activities.
Proposal for sustainable food system to benefit under nourished school childr...Susan Evans
GoodtoChina is a social enterprise that designs solutions for social innovation and sustainability that encourage a paradigm shift from non-sustainable behavior towards sustainable and healthy behavior. We tackle urban challenges by creating opportunities for change through the development of contemporary systems and environments and by providing tools and education to influence a change in people behavior: as a consequence of these interventions we help to propel new opportunities for social and environmental reform and economic revenue through changes in demand and supply to traditional systems.
Each strategy and design solution addresses the 3 pillars of sustainability, namely, social, environmental and economic.
Our umbrella goal is to create environments whereby people, business and environment are healthier and happier.
The impact from the systems we propose can be measured across both tangible and non-tangible elements that include: happiness, pollution, energy usage, renewable energy, food sources, renewable materials & construction.
We do this through a variety of products and services:
Sky Farms is one of our products and services
Sky farms: An innovative platform of experiential urban farming which encourages sustainable and healthy living, supports a paradigm shift from the conventional food model, which is rural, disconnected and monoculture to an alternative contemporary approach which is urban, connected and distributed.
Sky farms are designed to support social innovation and sustainability: they connect and engage communities, educate and enable sharing in collaborative socially desirable environments
Impact: positively impact the psychology and quality of life of urban residents by repurposing unused spaces and so encourage a re-distribution of the food chain, increase knowledge of how to grow local organic food, increase green space in the city that will help to reduce hot island city effect and reduce energy usage for cooling and heating,
How To Sell Hamster Kombat Coin In Pre-marketSikandar Ali
How To Sell Hamster Kombat Coin In Pre Market
When you need to promote a cryptocurrency like Hamster Kombat Coin earlier than it officially hits the market, you want to connect to ability shoppers in locations wherein early trading occurs. Here’s how you can do it:
Make a message that explains why Hamster Kombat Coin is extremely good and why people have to spend money on it. Talk approximately its cool functions, the network in the back of it, or its destiny plans.
Search for cryptocurrency boards, social media groups (like Discord or Telegram), or special pre-market buying and selling structures wherein new crypto cash are traded. You can search for forums or companies that focus on new or lesser-acknowledged coins.
Join the Right Communities: If you are no longer already a member, be a part of those groups. Be active, share helpful statistics, and display which you recognize your stuff.
Post Your Offer: Once you experience comfortable and feature come to be a acquainted face, put up your offer to sell Hamster Kombat Coin. Be honest about how plenty you have got and the price you need.
Be short to reply to any questions capability customers may have. They may need to realize how the coin works, its destiny capability, or technical details. Make positive you have got the answers equipped.
Talk without delay with involved customers to agree on a charge and finalize the sale. Make sure both facets apprehend how the coins and money could be exchanged.
How To Sell Hamster Kombat Coin In Pre Market
Once everything is settled, move beforehand with the transaction as deliberate. You might switch the cash immediately or use a provider to assist.
Stay in Touch: After the sale, check in with the customer to ensure they were given the coins. If viable, leave feedback in the network to expose you’re truthful.
How To Sell Hamster Kombat Coin In Pre Market
When you need to promote a cryptocurrency like Hamster Kombat Coin earlier than it officially hits the market, you want to connect to ability shoppers in locations wherein early trading occurs. Here’s how you can do it:
Make a message that explains why Hamster Kombat Coin is extremely good and why people have to spend money on it. Talk approximately its cool functions, the network in the back of it, or its destiny plans.
Search for cryptocurrency boards, social media groups (like Discord or Telegram), or special pre-market buying and selling structures wherein new crypto cash are traded. You can search for forums or companies that focus on new or lesser-acknowledged coins.
Join the Right Communities: If you are no longer already a member, be a part of those groups. Be active, share helpful statistics, and display which you recognize your stuff.
Post Your Offer: Once you experience comfortable and feature come to be a acquainted face, put up your offer to sell Hamster Kombat Coin. Be honest about how plenty you have got and the price you need.
Hamster kombat free money Withdraw Easy free $500 mo
Open Source and AI - ByWater Closing Keynote Presentation.pdfJessica Zairo
ByWater Solutions, a leader in open-source library software, will discuss the future of open-source AI Models and Retrieval-Augmented Generation (RAGs). Discover how these cutting-edge technologies can transform information access and management in special libraries. Dive into the open-source world, where transparency and collaboration drive innovation, and learn how these can enhance the precision and efficiency of information retrieval.
This session will highlight practical applications and showcase how open-source solutions can empower your library's growth.
APM event held on 9 July in Bristol.
Speaker: Roy Millard
The SWWE Regional Network were very pleased to welcome back to Bristol Roy Millard, of APM’s Assurance Interest Group on 9 July 2024, to talk about project reviews and hopefully answer all your questions.
Roy outlined his extensive career and his experience in setting up the APM’s Assurance Specific Interest Group, as they were known then.
Using Mentimeter, he asked a number of questions of the audience about their experience of project reviews and what they wanted to know.
Roy discussed what a project review was and examined a number of definitions, including APM’s Bok: “Project reviews take place throughout the project life cycle to check the likely or actual achievement of the objectives specified in the project management plan”
Why do we do project reviews? Different stakeholders will have different views about this, but usually it is about providing confidence that the project will deliver the expected outputs and benefits, that it is under control.
There are many types of project reviews, including peer reviews, internal audit, National Audit Office, IPA, etc.
Roy discussed the principles behind the Three Lines of Defence Model:, First line looks at management controls, policies, procedures, Second line at compliance, such as Gate reviews, QA, to check that controls are being followed, and third Line is independent external reviews for the organisations Board, such as Internal Audit or NAO audit.
Factors which affect project reviews include the scope, level of independence, customer of the review, team composition and time.
Project Audits are a special type of project review. They are generally more independent, formal with clear processes and audit trails, with a greater emphasis on compliance. Project reviews are generally more flexible and informal, but should be evidence based and have some level of independence.
Roy looked at 2 examples of where reviews went wrong, London Underground Sub-Surface Upgrade signalling contract, and London’s Garden Bridge. The former had poor 3 lines of defence, no internal audit and weak procurement skills, the latter was a Boris Johnson vanity project with no proper governance due to Johnson’s pressure and interference.
Roy discussed the principles of assurance reviews from APM’s Guide to Integrated Assurance (Free to Members), which include: independence, accountability, risk based, and impact, etc
Human factors are important in project reviews. The skills and knowledge of the review team, building trust with the project team to avoid defensiveness, body language, and team dynamics, which can only be assessed face to face, active listening, flexibility and objectively.
Click here for further content: https://www.apm.org.uk/news/a-beginner-s-guide-to-project-reviews-everything-you-wanted-to-know-but-were-too-afraid-to-ask/
Topics to be Covered
Beginning of Pedagogy
What is Pedagogy?
Definition of Pedagogy
Features of Pedagogy
What Is Pedagogy In Teaching?
What Is Teacher Pedagogy?
What Is The Pedagogy Approach?
What are Pedagogy Approaches?
Teaching and Learning Pedagogical approaches?
Importance of Pedagogy in Teaching & Learning
Role of Pedagogy in Effective Learning
Pedagogy Impact on Learner
Pedagogical Skills
10 Innovative Learning Strategies For Modern Pedagogy
Types of Pedagogy
How to Use Pre Init hook in Odoo 17 -Odoo 17 SlidesCeline George
In Odoo, Hooks are Python methods or functions that are invoked at specific points during the execution of Odoo's processing cycle. The pre-init hook is a method provided by the Odoo framework to execute custom code before the initialization of the module's data. ie, it works before the module installation.
Benchmarking Sustainability: Neurosciences and AI Tech Research in Macau - Ke...Alvaro Barbosa
In this talk we will review recent research work carried out at the University of Saint Joseph and its partners in Macao. The focus of this research is in application of Artificial Intelligence and neuro sensing technology in the development of new ways to engage with brands and consumers from a business and design perspective. In addition we will review how these technologies impact resilience and how the University benchmarks these results against global standards in Sustainable Development.
Dr. Nasir Mustafa CERTIFICATE OF APPRECIATION "NEUROANATOMY"Dr. Nasir Mustafa
CERTIFICATE OF APPRECIATION
"NEUROANATOMY"
DURING THE JOINT ONLINE LECTURE SERIES HELD BY
KUTAISI UNIVERSITY (GEORGIA) AND ISTANBUL GELISIM UNIVERSITY (TURKEY)
FROM JUNE 10TH TO JUNE 14TH, 2024
1. Try It You’ll Like It While we are waiting for everyone to arrive select a lesser known fruit or veggie and make an advertising campaign. Use the resources around the room to help you create your masterpiece! www.healthyschoolenvironment.org Lesson from The Growing Classroom
2. Joan Dye Gussow – Teachers College Columbia University “ What real need do we have for new products given the availability of foods like oranges? Low in calories, no saturated fat, not transfatty acids, essentially no fats; no cholesterol, no added salt, no added sugar, lots of dietary fiber, no artificial colors, MSG or other additives, no pesticides, no pathogens, natural antioxidants and anticarcinogens, no growth hormones, no genetically modified components. And oranges – as an additional bonus - come already packed in a durable, sanitary – and biodegradable - peeling that perfumes the surrounds as a child strips it off.”
3. Serving Seasonal & Regional Fresh Fruits and Vegetables Educating in a Garden Toward A Healthy School Environment Offering Nutrition Education Getting Greener with recycling, composting, resource use, etc. Connecting to Local Farms education procurement
4. www.healthyschoolenvironment.org 9:00 Try It, You’ll Like It Lesson Connecting Schools with Farms Physical Activity Break Promoting Fall/Winter Fresh Fruits and Vegetable Snacks Successful Serving and Promotion Styles Clean Fruits and Veggies: From the Garden to the Classroom Update on Fresh Fruit and Veggie Program Grants Safe Culinary Skills in the Classroom 1:00 Closing and Evaluations DAY TWO: Farm to School Programs and Building FFVP Snack Programs
6. Farm to School Provide healthful, sustainably produced, local food for school meals & snacks Provide an alternative market for small and mid-scale family farmers
7. Farm to School Motivations Children’s health and well-being Viability & preservation of family farms Environmental consciousness Increasing awareness of food systems issues
8. Origins & History 1996 – 1997 Birth of Farm to School movement with Rodney Taylor in Santa Monica-Malibu USD Started as a Farmers’ Market program 2000 – 2001 USDA funds programs around the country Estimated 6 programs operational Mostly salad bar models
9. Moves to the National Arena 2004 Launch of national website: www.farmtoschool.org National survey shows ~ 400 Farm-to- School projects in 22 states 2005 – 2007 Establishment of National Farm to School Network with 8 Regional Centers
10. Moves into the Policy Arena 2008 – 2009 Farm Bill Child Nutrition Reauthorization Act Include Farm to School language & support USDA Supports local procurement
11. Traditional Models for Produce Distribution & Delivery Full House Distributors Produce Distributors Commodity Dollars allocated to Department of Defense State Distribution System Regional Cooperatives
12. Newer Procurement Models Non-Profit Collaborative Farmer Partners Directly from Farmers Farmer Cooperatives Farmers Market Farmer Field Stand Community Supported Agriculture
13. Refers to place-based food: produced within a region Mileage: 50 to 250 miles “ Within a day’s drive” Proximity of producer to consumer Why? F reshness & quality F2S Definitions: What does “local” mean?
14. Seasonality What’s available in your “locality” within this seasonal window? Why? Becoming familiar with growing seasons & regionality
15. Sustainable practices E nvironmentally sound reduced inputs to the environment E conomically viable fair prices for producers Socially E quitable fair wages, living conditions for worker E ducation
16. Direct Relationship with grower “ Know your farmer.” Verifiable source (source identified) Why? Relationship building Trusting your food source
17. Connecting Schools With Farms Field Trips to the Farm or Farmers Market Farmers Market at School Farmer in the Classroom Harvest of the Month- Cafeteria or Classroom Cafeteria Sourcing Local Produce Salad Bar or Garden Bar
18. Components of Farm to School Programs Offer local farm fresh foods from area farmers(source-identified) throughout school campus- fundraising, school meals, snacks and events.
19. Food & Nutrition Education Provide experiential nutrition education and culinary arts highlighting connections between growing, preparing food, make healthy food choices and wellness. School gardens Cooking in the classroom Jr Chef
20. Agricultural Literacy and Academic Connections Link academic standards with practical learning labs- school gardens and cafeteria Composting & recycling to develop an understanding of environmental stewardship. Facilitate understanding of food and farming systems and appreciation of people who grow food. - Farm tours - Farmer in the classroom - Trip to Farmers Market
21.
22. Farm to School Resources www.healthyschoolenvironment.org www.cafarmtoschool.org www.caff.org
23. Farmer in the Classroom Clearly discuss in advance the setting, time guidelines , location, topics etc will make it a pleasurable experience for all! Are they bringing produce? Is it for tasting? Has it already been washed, prepped? Check their schedule and your calendar. How many classrooms to visit? Can you arrange for one class after another? (try not to leave gaps in their schedule.) www.healthyschoolenvironment.org
24. Farmer in the Classroom Give them an overview of what you would like them to cover- for example: How long have you been a farmer? Did you have to go to school? Where is your farm located? How big is it (put it in child language) What do you grow? They should stick to information they are comfortable presenting, not topics they aren’t versed in. www.healthyschoolenvironment.org
26. Harvest of the Month Seasonal Produce www.healthyschoolenvironment.org www.harvestofthemonth.com
27. Sourcing Fresh Fruits and Veggies www.healthyschoolenvironment.org Fruits & Vegetables Galore is a tool for school foodservice professionals packed with tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables. Order as hard copy or download as PDF Fruits & Vegetables Galore: Helping Kids Eat More
31. FFVP Schools Promotion In Action www.healthyschoolenvironment.org
32. Fruity Girls at Balboa Highschool Fruity Girls - Balboa High School NOTE: I have edited down the 5 minute video to about 2 minutes to share their unique program. This video will be in an easy to view format (no internet needed) www.healthyschoolenvironment.org
38. Components Farm-to-School Salad Bar Breakfast Bar Classroom Nutrition Garden-Based Learning Coordinated School Health Council (WP)
39. Healthy Schools Project “ Build life-long attitudes and skills that foster healthy food choices Promote the National School Lunch program Increase awareness of the relationship between agriculture, nutrition, the environment and food Create connections among the schools, the community and farmers Develop a Healthy School Environment, supported by Board Policy and adult behavior
40. Farm to School Salad Bar Provides fresh, locally grown produce Meets USDA nutritional requirements Builds skills needed for making healthy choices
41. Enhanced Nutrition Education Aligns Nutrition Education with core curriculum Integrate cafeteria experience with classroom learning Learn the connection between the food we eat, where it comes from, and how we get it
42. Garden Enhanced Learning/Ag Literacy Provides interactive learning about nutrition and agriculture Utilizes the garden to link math, language arts and science curriculum with “hands on” experience.
43. Watch Us Grow HSP Project Team at each school - Teacher, Café Manager, Garden Coordinator, Nutrition Educator, Parent/PTA, physical activity instructor Child Nutrition Staff Training Integration of nutrition competencies into State standards
49. School Garden Questions and Answers www.healthyschoolenvironment.org Q1. Can the school food service use funds from the nonprofit school food service account to purchase seeds for a school garden? A1. Yes, with the understanding that the garden is used within the context of the program, i.e. selling the food or providing food in the classroom as part of an educational lesson. Q2. Can the school food service use funds from the nonprofit school food service account to purchase items for the school garden such as fertilizer, watering cans, rakes, etc.? A2. Yes, as long as the items are used for the purpose of starting and maintaining the garden. Q3. Can a school sell food grown in their school garden that was funded using the nonprofit school food service account? A3. Yes, as long as the revenue from the sale of the food accrues back to the nonprofit school food service account. Schools can serve the produce as part of a reimbursable meal or sell it a la carte, to parents, to Parent Teacher Association (PTA) members, at a roadside stand, etc.
50. School Garden Questions and Answers www.healthyschoolenvironment.org Q4. Are there health/safety issues involved with school gardens? A4. Yes. School Food Authorities (SFAs) need to familiarize themselves with the Federal, State, and local requirements regarding health and sanitation issues. Q5. Can the school food service purchase produce from another school organization that is maintaining and managing the garden, such as Future Farmers of America (FFA)? A5. Yes, the school food service may purchase produce from a garden run by a school organization such as FFA, which is an agricultural education program for students. Q6. Can funds received through the Fresh Fruits and Vegetables Program (FFVP) be used to purchase seeds/tools/equipment for a school garden? A6. No. FFVP funds may not be used for the purchase of any materials for school gardens. Q7. What if there is excess produce from the garden left over at the end of the school year? A7. The school should first see if the excess food can be used to benefit another program such as the Summer Food Service Program (SFSP). If that is not possible, they could try selling the food (as always, the profit must accrue back to the nonprofit school food service account) or donate it in accordance with State and local health/safety regulations.
51. Cooking in the Garden and Classroom www.healthyschoolenvironment.org
83. Before You Leave Please complete an evaluation for today and leave it in the container on your way out. Thanks for joining us Join us again on March 17-18, 2010 for a Spring FFVCHSE Workshop www.healthyschoolenvironment.org
Editor's Notes
The goal we need to keep our sights on is the whole system/ comprehensive school environment. Not just nutrition education, or PE…
Distance between farmer and eater: what if a farmer sells to a LOCAL distributor who then sells to DISTANT institutions/eaters?
Welcome the employees. Please remember to sign in so that we can ensure that 100% of the staff have been trained on the proper techniques in handwashing. The Centers for Disease Control, the Food & Drug Administration, and Centers for Medicare and Medicaid Services are constantly updating guidelines in order to ensure that we are practicing safe standards for our own safety and the safety of the patients or residents that we are serving.
We have a unique job. We are trying to prepare high quality food for our patients/residents and staff. At the same time we have to always be sure and follow the procedures that are in place at _________ that help us keep our food safe to eat. Our goal is to provide quality of life for our clients. In our kitchens there are many things that we do to make sure we serve a quality food product. We follow safe procedures and safe food handling practices to make the lives of our clients more pleasant. What we are doing is creating the quality of life that brings a smile to the faces of those we serve. There are many things that can happen in our department that affect quality of life . Some of these factors are out of our control, but we can take steps to eliminate or reduce risks or factors that can make people sick or that can be potentially harmful. Look at this chart: SOP – standard operating procedures, bacteria or viruses – and handwashing can all affect our clients. Bacteria and viruses are on our hands and even in our food. This can be dangerous for our clients and for each other. (Did you know foodservice workers who practice poor hygiene can make each other sick, too?) But we can follow SOPs to help eliminate or reduce bacteria and viruses. One way to do that is to wash your hands. So all three of these factors are related to client care and food safety.
What that means is that the safety of food served at ______________is in our hands. Today we are going to take a look at our standard operating procedures for washing hands; and why that is important in keeping our kitchen and food safe from bacteria and viruses.
But first: Take a guess here! How many germs do you think are in that little box? [let everyone guess] The answer is about: 650,000. Now, how many germs would you guess it takes to make any one of us ill? The answer is: As few as 10! These are invisible threats, but they’re serious.
So now you know why we have Standard Operating Procedures. These are our routines we always follow to keep our patients healthy and our food safe to eat. Handwashing is an important procedure for many reasons. Bacteria and viruses that are present on our hands can be the cause or a factor in what is called foodborne illness. A foodborne illness occurs when certain germs from our hands touch food, and people eat the food. Our hands touch other things, too, like clean dishes, cooking utensils, and more. Germs can travel from our hands through these things to food… to our clients. When germs travel through food, people can get sick and even lose their lives. The Centers for Disease Control offer some quick facts to explain why this is so important. Over 76 million people become sick from foodborne illness every year.
The good news is YOU can make a difference! Germs can accumulate on your hands when you touch an object, touch your mouth, touch your nose or when you touch your eyes. The best thing you can do is wash your hands FREQUENTLY and EFFECTIVELY.
Germs can accumulate on your hands when you touch an object, touch your mouth, touch your nose or when you touch your eyes. Hundreds of different bacteria and viruses are in our world… and many are on our hands. Unfortunately, they’re not easy to see like dirt. … So the handwashing habit is crucial.
When do you need to wash your hands? Wash hands when you arrive at work. Wash hands before you start to prepare any foods. Wash hands before and after eating or drinking. Wash hands after smoking. Wash hands after you have used the bathroom.
Wash hands after you have sneezed. Wash hands after cleaning or handling garbage. Wash hands after taking off gloves and before putting on a new pair of gloves. Wash hands after handling dirty equipment. Wash hands after handling dishes or utensils. Wash hands after touching raw meats, fish or poultry. Wash hands anytime you change tasks to go from one thing to another.
Part of hand hygiene is to remove all jewelry. Jewelry is lovely but does not belong in an area where food is being prepared. Why? Because germs can hide under rings and in little cracks. You should remove jewelry before you come to work. A plain wedding band is the only acceptable piece of jewelry that may be worn. You also need to keep fingernails short, with clear nail polish only. Artificial nails and painted nails can chip and fall into food. That’s dangerous.
There are designated places to wash our hands. In our operation, we have _______ handwashing sinks. These are the only places where you can wash your hands. Why not in the dishwashing area? Why not in a food preparation sink? Because germs from your hands – and the soap you use – can enter food and make our clients sick.
Proper Handwashing begins with: Step 1: Rinse or wet your hands with running water.
Step 2: Use liquid soap. Rub hands together with soap and lather well, covering all surfaces.
Step 3: Lather the soap. Weave fingers and thumbs together and vigorously rub all surfaces of the hands. Wash under ring bands, cuticles, and fingernails. You need to do this for 10 to 15 seconds to loosen up any soil and germs. Count to at least 10!
Step 4: Rinse. Rinse hands under a stream of clean, running water until all of the soap is removed. Notice how the fingers are pointing down. This is so that water, dirt, and germs won’t drip towards the elbow.
Step 5: Dry hands with a disposable towel or air dry hands. Do not use a dish towel or your apron.
Step 6: Turn off taps with a dry paper towel. This is so you don’t get new germs onto your hands form the faucet handle.
Gloves are also part of the standard operating procedure in making sure that food is safe. Gloves separate hands from food. We use gloves or utensils instead of bare hands any time we’re touching food that’s ready to be served. But gloves can create false security. You think you’re being safe as long as gloves are on. Well…. Gloves can carry germs, too— like hands. So, you need to change them frequently throughout the day. Here are some tips: Before you put on a pair of gloves, wash your hands. After you take off your gloves, wash your hands. Change gloves when they are torn or soiled. Any time you would wash your hands (like after sneezing, using the bathroom, handling trash, handling raw meats, etc.) – Now you need to change your gloves.
Remember, our hands can be the 10 most deadly weapons in our kitchen. So, we need to wash our hands often and frequently. Anytime you are getting ready to handle food, wash your hands! Let’s do a quick review of the standard operating procedure for handwashing: Moisten – get your hands wet. Rub – liquid soap Lather – 10-15 seconds Rinse – rinse with the fingers pointing down. Dry – dry with a paper towel or air dry Use the paper towel to turn off the faucet.
It is so easy to get busy during the day and forget that what we do in this kitchen can greatly affect our clients. In long-term care or hospitals, we’re often helping people who can get sick easily. When we remember to wash our hands – and wash our hands using the standard operating procedures discussed—we are helping our residents maintain and build their quality of life. Healthcare is going through a culture change, and that means we work harder to keep the people we serve at the center of everything we do. Clients need our help in making sure that we provide them with the highest quality of food and safety standards that we can so that we are providing them with the quality of life they deserve.
Do you ever think SIMPLE things in life are the best? Our simple standard operating procedure …Moisten Rub Lather Rinse Dry……….. can eliminate germs and keep clients safe. It can mean the difference between suffering and joy. Safe food means our residents or patients enjoy Quality of Life. Now it’s in YOUR hands!