Texas Department of Agriculture

Food and Nutrition Division2011 Fresh Fruit and Vegetable (FFVP) Training Course

Program Goal

Create healthier school environments by expanding the variety of fruits and vegetables children experience and consume, therefore making a difference in their present and future health.

Training Goal

The overall goal is to help participants use the FFVP program handbook and training materials as references for operating a successful program.

Materials

Instructor Guide (PPT slides with Notes)

Participant Guides - one per participant

Activity Guides - one per participant

Program Handbook - one per participant

Supplies

Pens, paper, marker board, dry erase markers

Course Objectives

Segment One: Introduction to the FFVP Program

Recall key program requirements

Use the USDA FFVP program handbook as a critical reference tool

Demonstrate knowledge of key information on application/implementation plan

Segment Two: Fruit and Vegetable Focus

Recognize allowable fruits and vegetables.

List specific times, places and methods to serve fruits and vegetables.

Describe how to purchase fruits and vegetables.

Ensure food safety in your program implementation plan.

Segment Three: The Business Side

Describe documentation best practices

Discuss operating costs from administrative expenses

Analyze reimbursement scenarios

Segment Four: Education and Partnerships

Describe a nutrition education topic

List examples of community partnership/collaborations and describe the benefits of each

Describe TDA’s role in the FFVP

Review and update implementation plan

Fresh Fruit and Vegetable Program
Course OutlineThis outline includes suggested course topics. Please add additional time for welcome, breaks and closing.
Topic / Format / Resource / Time
Segment One: Introduction to the FFVP / 90 mins.
Introduction Questions
Course Goals
Program Administration
Program Requirements
Application/Implementation Exercise
Scavenger Hunt Activity
Knowledge Check / Large group activity
Lecturette
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Small group activity
Large group activity
Large group discussion /
PPT slides
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Activity Guide Program Handbook
PPT slides
Segment Two: Fruit and Vegetable Focus / 45 mins.
What is Allowable
Selecting Fruits and Vegetables
Food Safety
Best Practices for Serving
Knowledge Check / Large group activity
Lecturette
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“
Large group discussion / PPT slides
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Segment Three: The Business Side / 60 mins.
Best Practices for Documentation
Operating vs. Administrative Costs
Reimbursement Scenarios
TX-UNPS Instructional Video
Knowledge Check / Lecturette
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Large group activity
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Small group activity
Large group discussion / PPT slides
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PPT slides
Segment Four: Nutrition Education and School/Business Partnerships / 45 mins.
Nutrition Education Topics
School/Business Partnerships
Nutrition Education Resources
Implementation Plan Update / Lecturette
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Individual Activity / PPT slides
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Activity Guide

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Fresh Fruit and Vegetable TrainingTDA/FND June 2011