2017-18Power Chef Challenge Sub-Grant Award

(Provided by USDA Team Nutrition South Dakota Training Grant 2016-19)

Applicationsaccepted now until all available funds are committed.

Return completed application as a digital file to:

or call 605-688-4039 with questions about the application.

Overview:

The purpose of this sub-grant is to engage 3rd-8th grade youth in learning about healthy food and how to prepare it. The sub-grant can be used in schools, after school programs, and summer programs that qualify as Team Nutrition entities. Sub-grant recipients will be reimbursed for budget-related expenses including food expenses, food preparation supplies and small equipment, copying, and staff hours for preparation beyond normal work schedules on the following scale: up to $350 for 10-15 students, $700 for 16-24 students, $1600 for 25+ students. The complete Power Chef Challengelessons will be provided to awardees. New awardees must participate in mandatory training on best practices for implementing lessons and evaluations that occurs on site or online. Grant recipients must evaluate their programs with pre- and post-surveys to see that youth are increasing their knowledge about healthy living and food preparation.

Sub-Grant Requirements:

  • Use a team approach with educators,student organizations, food service staff, chef/professional cook, and caregiversinvolved.
  • Activities must provide nutrition education and food preparation experiences utilizing the materials in the Power Chef Challengeresource.
  • Plan a community outreach activity around the project.This should include signage, newsletters, or similar informational promotion.
  • A pre-survey and post-survey of participating youth must be completed and submitted, along with a brief exit report by the project team leaderprior to reimbursement of sub-grant funding.
  • Agencies must fund activities and then submit itemized receipts for reimbursement.
  • Agencies must enroll or be enrolled in USDA Team Nutrition.

Time frame:

  • Applications will beaccepted beginning April1, 2017and continueuntil all funds have been committed.
  • Grants will be implemented between June 1, 2017 and August 30, 2018.
  • The final reimbursement request, onlineimplementer exit report and youth post-surveys areduebySeptember 20, 2018.

Expenses & Supplies that may be included in the budget:

  • Ingredients for preparing recipes and sampling foods in the classroom.
  • Small food preparation utensils and equipment such as measuring tools, cutting boards, and choppers. Limited to 10% of the budget.
  • Disposable serving supplies and paper products.
  • Printing or copying of nutrition education materials from Team Nutrition resources.
  • Postage costs associated with mailed documents and materials.
  • Staff time for hourly workers involved in preparing or delivering lessons beyond the normal workday. Limited to 25% of the sub-grant. Provide salary, position, and anticipated hours.
  • An educational reminder for students—examples, small cooking equipment, oven mitt, apron, etc. Limited to 5% of the budget.
  • If there is an expense not listed above, contact the Team Nutrition staff to check on acceptability.

Sub-grant funds are being provided by the South Dakota Department of Education—Child & Adult Nutrition Services and South Dakota State University which are Affirmative Action/Equal Opportunity Employers and offer all benefits, services, education, and employment opportunities without regard for ancestry, age, race, citizenship, color, creed, religion, gender, disability, national origin, sexual preference, or Vietnam Era veteran status.

2017-18 Power Chef Challenge Sub-Grant Award

(Provided by USDA Team Nutrition State Training Grant 2016-19)

Complete on a computer (boxes will expand as you type);
save as a digital file. Email to .

Name of Local Agency
Agency Mailing Address
City / State / Zip Code
Project Director of
Sub-grant (Contact Person) / Telephone
Number / Fax
Number
E-Mail of Project
Director of Sub-grant / Date
Name of School or
Agency Administrator / X if individual is notified and approves.
Name of School or Agency Finance Officer / X if individual is notified and approves.

Power Chef Challenge Team

It is recommended to have at least three team members.

Name and Title
/ Contact Information
Phone Email

Description of Power Chef Challenge Project

Grade levels/age groups that will participate:
Number of children expected to participate:
Goal (s)
  • Youth will increase knowledge of nutrition and healthy eating.
  • Youth will learn food preparation skills through hands-on experiences.
  • Caregivers and youth will celebrate the new knowledge and skills of the youth in a culminating event.

Describe the proposed activities that will take placeto meet the goals listed above. / Who will do it:
Advertising/ recruitment
Timeline (detailed)
Pre/post evaluation plan
Culminating event
Other
Budget—Reference “Expenses and Supplies” section in the grant description above. Include calculations for dollar amounts listed. Equipment may not exceed 10% of the grant. Reimbursement of staff time is beyond the work day and not to exceed 25% of the grant. See example.
Describe the proposed use of funds up to
  • $350 for 10-15 students
  • $700 for 16-24 students
  • $1600 for 25+ students
Item / Cost
Example: Food ingredients for 25 students @ $2 per student X 8 sessions (25 X 2 X 8=$400)
Total

Save as a digital file. Email to

Continue for Power Chef in the Cafeteria application.

Power Chef in the Cafeteria Sub-Grant Award

An Optional Enhanced Component

to the Power Chef ChallengeSub-Grant

Overview:

Power Chef in the Cafeteriasub-grant awardsupports a caregiver’s event to educate school or program stakeholders about the health benefits of the National School Lunch Program (NSLP), School Breakfast Program (SBP) and Summer Meals Program. Funds of up to $650 will support this educational activity with the goal of increased student participation in the NSLP, SBP, and Summer Meals. The local School/Agency Nutrition Professional shall be actively involved in this event. It is recommended that the event include a culinary skills demonstration by a chef or other professional on how to prepare a recipe or recipe ingredients and a taste testing of one or two potential new school lunch or breakfast recipes.It is preferred to use local produce if possible and promote the Farm to School concept. Team Nutrition staff will provide assistance in pairing with a chef/trainer and providing informational materials on NSLP, SBP and Summer Meals.The Power Chef in the Cafeteria Implementation Guide will assist with planning tools and speaking scripts. The Power Chef in the Cafeteria event is recommended to pair with the kick-off or culmination of the Power Chef Challenge but is not required. Costs of the event, some staff time beyond the normal work day, and stipend and/or travel for the chef/professional will be reimbursed. Information on school Wellness Policy and Smart Snacks and fundraiser rules would be appropriate to sharewith caregivers invited to the event.

Sub-Grant Requirements:

  • If the Power Chef in the Cafeteriaoptional enhanced component is chosen, there must be an informational event for the community including:
  • preparation demonstration and food sampling of one or more potential new menu items for the lunch or breakfast program (featuring local produce is possible)
  • information on the National School Lunch, School Breakfast, and Summer Meals programs possibly as training stations or large group presentation
  • promotion and/or celebration of the Power Chef Challenge activities
  • an event evaluation by participants (provided in the Implementation Guide)
  • Agencies must enroll or be enrolled in USDA Team Nutrition.

Expenses & Supplies that may be included in the budget:

  • Ingredients for preparing recipes and sampling foods at the event.
  • Small food preparation utensils and equipment. Limit to 10% of the grant.
  • Disposable serving supplies.
  • Printing or copying of nutrition education materials from Team Nutrition resources.
  • Staff time for hourly workers involved in preparing or delivering the event beyond the normal workday. Limited to 25% of the sub-grant. Provide salary, position, and anticipated hours.
  • Advertising the event.
  • Travel and/or stipend for chef/trainer.
  • If there is an expense not listed, contact the Team Nutrition staff to check on acceptability.

Goal (s):
  • Community attendees will observe food preparation skills.
  • Community attendees will be informed on providing healthy food options in the home and at school.
  • Community attendees will celebrate the new knowledge and culinary skills of the Power Chef Challengeyouth in a culminating event.

Describe the proposed activities that will take place to meet the goals listed above. / Who will do it:
Timeline
Advertising
Host/set up/site plans
Connection to Power Chef Challenge
Chef/trainer partner
Method(s) of presenting
Evaluation plan
Other
Budget— Reference “Expenses and Supplies” section in the grant description above.
Include calculations for dollar amounts listed. See example.
Describe the proposed use of funds up to $650.
Item / Cost
Example: Food ingredients for 25 parents @ $3 per guest X 2 recipes (25 X 3 X 2=$150)
Total

Save as a digital file. Email to

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2017Power Chef ChallengeSub-grant Form