Home Base

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The University of North Carolina at Chapel Hill Center for Health Promotion and Disease Prevention will provide consulting services to the Chapel Hill-Carrboro City Schools system in developing their Home Base TAGGED (Together Achieving Good Grub Education and Development) curriculum, made possible via a Farm to School implementation grant from the United States Department of Agriculture.  

Topic area(s): Child nutrition

PURPOSE

The purpose of the program is to create teams of good food ambassadors passionate about sharing their culinary knowledge skills with their communities. These ambassadors will work with a sample of North Carolina public schools to facilitate the use of more locally-grown, healthy foods in schools by building both cafeteria infrastructure and increasing child nutrition staff. Working with a sample of North Carolina public schools (both urban and rural), the program aims to facilitate the use of more locally-grown foods by building both school cafeteria infrastructure and increasing child nutrition staff.

Project Description

Chapel Hill Carrboro City Schools with consultation from the University of North Carolina at Chapel Hill Center for Health Promotion and Disease Prevention will augment the Home Base curriculum to conduct lessons on menu planning. Together they will work to improve communication skills to help Child Nutrition Service staff encourage healthy eating among students. The HomeBase team will provide technical assistance and infrastructure development assistance to up to three other schools to incorporate new menu items that use locally sourced foods through the North Carolina Farm to School program and/or direct purchasing. Partnering schools can choose to participate in one or all of the activities that address known barriers to successful implementation of farm to school programs

The Home Base TAGGED curriculum was developed by Ryan McGuire, culinary trainer for CHCCS, and Breanna Lai, nutritionist and owner of Satiate Nutrition-to-Table. The purpose of the program is to train front-line school food service staff in healthy cooking, nutrition, and food safety to promote the consumption of healthier meals at home and at school, cultivating community-wide healthy eating habits.

A team of CHCCS and HPDP staff, bringing expertise in school food service, health promotion, and grant writing, will provide technical assistance to facilitate school districts’ participation in the North Carolina Farm to School program.  HPDP’s objectives for augmenting the TAGGED curriculum include teaching basic nutrition, understanding food costs, integrating lessons on healthy bodies and economies, and crafting health messages and presentations that resonate with children.   CHCCS will also partner with the North Carolina Department of Agriculture (NCDA) Farm to School program and the UNC-CH Gillings School of Global Public Health to develop a full year of school breakfast and lunch menus that maximize the use of seasonal, local produce, while staying within budget, and meeting the national nutrition standards for school meals.

FUNDING

  •  Source: USDA Farm to School Implementation Grant
  • Dates of funding: December 1, 2013 – November 30, 2015

KEY CONTACTS

Project Director: Molly DeMarco, PhD, MPH
E-mail: molly_demarco@unc.edu
Phone: (919) 966-9563

LINKS

Reese News Lab – http://reesenews.org/2010/12/29/school-lunch-gets-healthier-more-local/7856/