Keeping Kids from Falling Short

Keeping Kids from Falling Short, a CD educational package, was developed to assist school food service in helping children increase their daily whole grain intake. The goal of the three-hour training is to teach school food service how to identify whole grain foods, prepare recipes, and incorporate them into school k-12 menus in appealing ways. The training empowers school food service staff to think beyond tight time constraints and tight budgets.

NOTE: This is a Web Sampler. Information about the complete publication and how to order it is available here.

Helpful Downloads	File Name
Adobe Acrobat Reader free download	Adobe FREE
PowerPoint Viewer free download	PowerPoint Viewer FREE
Publicity and Promotion Tools
Brochure—Publisher document to be filled in with your information	Brochure
Flyer—Word document to be filled in with your information	Flyer
Preparation and Background
Facilitator's Guide—Complete information for preparing and delivering this training	Facilitator's Guide
Background Information—Instructors use only	Background Part I.pdf Background Part II.pdf Background Part III.pdf
Taste Testing Recipes and Ideas—For tasting activity	Taste Testing Recipes and Ideas.pdf
Grocery Shopping List—Items to purchase for tasting activity	Grocery Shopping List.pdf
Certificate of Participation—Publisher document	Certificate of Participation.pub
Name Tags—Formatted for Avery Adhesive Name Badges 5395	Name Tags.doc
Presentations and Handouts
Presentation: Keeping Kids from Falling Short (in PowerPoint)	Whole Grain Training.ppt
Whole Grain Script—Accompanies PowerPoint	Whole Grain Script.pdf
Link to MyPyramid website	www.mypyramid.gov
Pre-survey—To be completed prior to training presentation	Pre-survey.pdf
Post-survey—To be completed at end of training—use different color paper from pre-survey	Post-survey.pdf
Handout: The Scoop on Grains—Supplemental material for Part I	The Scoop on Grains.pdf
Handout: Let’s Read Labels—For food activity in Part I	Let's Read Labels.pdf
Handout: Let’s Taste! (adults)—For food activity in Part II	Let's Taste! (adults).pdf
Handout: Menu Planning with Whole Grain Foods—For menu planning activity in Part II	Menu Planning with Whole Grain Foods.pdf
Handout: Whole Grain Foods: Preparation Tips for School Food Service—Supplemental material in Part II	Whole Grain Foods - Preparation Tips.pdf
Handout: School Food Service Recipes—Supplemental material for Part II	Whole Grain Recipes.pdf
Handout: Let’s Taste! (youth)—Example of youth survey in Part III	Let's Taste! (youth).pdf
Handout: Plate Waste Instructions—Supplemental material for Part III	Plate Waste.pdf
Handout: Cafeteria Pizzazz—Supplemental material for Part III	Cafeteria Pizzazz.pdf
Handout: Power of 3—Supplemental material for Part III A school-based curriculum designed to increase the intake of whole grain foods by elementary students in grades 3 to 6.	Power of 3.pdf

In accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Please contact your University of Minnesota Extension office or the Extension Store at (800) 876-8636.

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