New Mexico Department of Health: Obesity, Nutrition and Physical Activity ProgramDeadline: August 14, 2015
Obesity, Nutrition and Physical Activity Program grants will help build sustainability and expand reach of obesity prevention efforts through impactful systems and environmental changes in: 1) the school setting; and 2) the community setting. All strategies support health-promoting behaviors and are consistent with the United States Department of Agriculture (USDA) Food and Nutrition Services’ (FNS) mission of improving the likelihood that persons eligible for the Supplemental Nutrition Assistance Program (SNAP) will have access to healthy and affordable food choices and places to be physically active.
Funding will support the following projects in the school and community settings:
Component 1: Healthy Kids Healthy Schools:
- Project 1 – Food Service Staff Training: to provide on-site training and ongoing technical assistance for elementary school food service staff in selected school districts.
- Project 2 – Train the Trainer Model for Implementing Healthy Eating Strategies in Schools: to provide state and regional trainings and ongoing technical assistance for SNAP-ED implementing staff, Healthy Kids, Healthy Communities (HKHC) coalition members, Department of Health (DOH) regional health promotion teams, and other partners on how to implement healthy eating in schools. Strategies include: 1) How to conduct 5-10 minute generic fruit and vegetable tasting lessons in schools receiving the Federal Fresh Fruit and Vegetable Program (FFVP). Lesson plans should be divided into lower elementary (K-2) and upper elementary (3-5); 2) how to provide 5-10 minute on-site lessons to promote salad bars and/or pre-made salads; 3) how to establish school edible gardens linked to cafeteria and/or classroom activity; 4) how to incorporate nutrition education (gardening, tastings, and healthy snacks) into after school programming, including recipes for parents and families to use at home; and 5) provide training and ongoing technical assistance for teachers on how to conduct 8-12 classroom fruit, vegetable, and whole-grain tasting lessons for 30-50 minutes (up to one class period) in at least one school district. Offerors may choose to address strategies 1 and 2; strategies 3 and 4; or strategies 1-4. Offerors may choose to address strategy 5 without addressing strategies 1-4.
- Project 3 – Classroom Cooking Classes: to deliver nutrition education through classroom cooking classes in four to six elementary schools across all grades in the Santa Fe and Albuquerque public school districts.
Component 2: Healthy Families Healthy Communities:
- Project 1 – Farm to Public Institution: Implement the Farm to Public Institution initiative in at least 3 counties at sites that provide services to low-income families. Project components would include: 1) establishing and sustaining edible gardens; 2) conducting tastings and cooking demonstrations; and 3) creating healthy waiting rooms through promotional materials and/or short healthy eating and physical activity educational lessons, demonstrations, and/or videos.
- Project 2 – Train the Trainer Model for Implementing Healthy Eating Strategies in Communities: Provide state and regional trainings and ongoing technical assistance for SNAP-Ed implementing agency staff, HKHC coalition members, DOH regional health promotion teams, and other partners on how to implement healthy eating in communities. Strategies are: 1) how to conduct short tastings and cooking demonstrations for people receiving foods from the Commodity Supplemental Food Program (CSFP), Food Distribution Program on Indian Reservations (FDPIR), The Emergency Food Assistance Program (TEFAP), and/or food banks/pantries. Offerors must, at a minimum, choose CSFP and TEFAP as implementation sites; and 2) how to implement cooking classes (less than 30 minutes in duration) using low-cost foods with an emphasis on USDA commodity and WIC foods. Offerors may choose to address strategy 1, strategy 2, or both strategies 1 and 2.
Amount: Contract award, multiple organizations will be funded.
Eligibility: Private for profit and nonprofit organizations are eligible. Offeror qualifications include:
- Minimum of 5 years of experience in working with elementary school-age children and/or low-income adults on food tastings and/or cooking classes
- Minimum of 5 years of experience in creating recipes for snacks, tastings, meals, and cooking classes for elementary school-age children and/or low-income adults that meet current Dietary Guidelines for Americans
See the RFP for eligibility requirements that are specific for each project.
Note: Offerors are required to hand deliver or return by registered or certified mail the “Intent to Submit Form” by August 5, 2015, in order to be eligible to submit a proposal.