Community Capacity Tools - Food Prep Personnel

Community Capacity Survey – Food Preparation Personnel

Community Capacity Survey – Food Preparation Personnel Name: __________________________ Role/Title: _______________________

Date Completed: __________________ Center Name: ____________________

Purpose: The Wellness Around Traditional Community Health (WATCH) Program is designed to improve the health and quality of life for American Indian children ages 3 to 5 years. This program will provide resources to you, your students, their parents, and the child’s health care provider. The resources will offer education on healthy eating practices as well as physical activity that will enhance child health and establish healthy behaviors for a lifetime.

Instruction: This survey will help our staff develop a program tailored to your needs. Please answer the questions to the best of your ability in the space provided.

1. What about your menu are you most proud of? ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ 2. What is something you would want to change regarding your menu or food preparation methods, if any? ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ 3. Are there any cultural foods that are currently being implemented in your menu? If so, what are they? ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________

Community Capacity Survey – Food Preparation Personnel 4. Please check the boxes of challenges you have or have had with changing your menu or food preparation techniques to meet a child’s optimal nutrition guidelines.

Obtaining Resources (food/utensils) Storage Space Prep Space Staffing Lack of Equipment Conflicting Schedules Complicated Recipes None Other _____________________________________________________________

For questions 5 ‐ 7 please circle the level of feasibility and an explanation in the space provided, if needed.

5. Based on the options you selected above, how feasible do you think a change to menu or food preparation would be?

(Not feasible)

(Low feasibility)

(Moderate feasibility)

(High feasibility)

________________________________________________________________________ ________________________________________________________________________ 6. How feasible is it to incorporate a weekly new food of the month into the menu?

(Not feasible) (Low feasibility) (Moderate feasibility) (High feasibility)

_____________________________________________________________ _____________________________________________________________ 7. How feasible do you think it is to incorporate more cultural foods to the modified menu?

(Not feasible) (Low feasibility) (Moderate feasibility) (High feasibility) ________________________________________________________________________ ________________________________________________________________________

Community Capacity Interview – Food Prep Personnel

Community Capacity Interview – Food Prep Personnel Moderator: ________________________ Co‐Moderators: ____________________________ Date Completed: _______________ Center Name: ______________________________ Attendees:_____________________________________________________________________ ______________________________________________________________________________ Moderator Instructions: 

Probe: Only ask if they do not answer it themselves, or if their original answer is appropriate for the follow up.

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Follow up: Ask regardless of previous answer.

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Clarification: Read this if they seem confused by the question, or if you would like to provide an example.

Introduction: 

Greeting and Introductions o Hello, my name is {name and introduction} and welcome to the WATCH Community Capacity Interview. I would like to start with everyone introducing themselves and their position, and we can start with the SPTHB staff that is with me today. {SPTHB staff introduction} {Attendee’s introduction}.

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Thank attendees for taking time to participate o Thank you everyone. We hope that you are having a good day so far and appreciate you taking the time out of your day to participate. We are excited to be partnering with you.

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Goal and Content of Interview

Community Capacity Interview – Food Prep Personnel o Our goal is to provide you with personalized support and resources for your facility. We are aiming to find what best meets your needs, and we will do so by asking a series of questions regarding your previous efforts in promoting healthy weight and development and lifestyle behavior modification, leadership, the surrounding community, trainings, and your current resources to implement these programs, so no detail is too small to leave out. This is a safe and judgement free zone, so your honesty will help us determine the best resources specifically for you and your site.

Length of Interview: Approx. 60 minutes Instructions: After each question we want to make sure everyone has the opportunity to provide an answer, so I may call on you. Since this is over zoom, we will do our best to make sure that all thoughts are heard.

Participants: We will have a team member taking notes to make sure we correctly understand what you all are telling us. As I said above, there are no right or wrong answers we just want to understand your experience as best as possible, and you are the expert on your experiences.

Does anyone have any questions?

Okay, let’s begin.

Community Efforts & Knowledge of Efforts Thank you for completing the Community Capacity survey. These first few questions will cover your current efforts and allow you to expand on them.

1. On the survey, you all listed that you are proud of [insert answer(s) from question 1] on your menu, and I am sure that feels really good. Can you expand on why this/these specific item(s) is/are special to you? a. Follow up: Thank you, it is good to be proud of your menu.

Community Capacity Interview – Food Prep Personnel 2. On the survey, you all listed one thing that you would change on your menu [insert answer(s) from question 2], can you please tell me more about that? a. Follow up: Thank you for sharing that.

3. On the survey, you all listed [insert answer(s) from question 3] as being culturally significant foods on your menu. Can you tell me more about how you incorporate these?

a. Alternate Question: From the survey it seems that you are not including any cultural foods in your menu currently, are there any foods you would like to include? b. Follow Up: Thank you.

{Co‐moderators}, do you have any follow up or clarification questions?

Now, we will ask a few questions about the menu and purchasing decisions. It is important to talk about this so that we are certain to invite all of the invested people in discussing menu modifications. Are there any questions so far?

Leadership and Key Stakeholders 4. Who are the people responsible for ordering and purchasing the food?

5. Who determines what food items are included on the menu and the shopping list?

6. Who is in charge of cooking/preparing the food?

7. One of the goals of WATCH is to develop best practices for nutrition. This often involves some menu changes. Who would be involved in making changes to the menu and recipes?

8. Is the menu shared across sites? a. Do you have a cycle menu? If so, how long is the cycle? b. Follow up: Thank you for sharing that.

{Co‐moderators}, do you have any follow up or clarification questions?

Community Capacity Interview – Food Prep Personnel

Thank you for sharing, I will now ask some questions about what resources you have available or that you would like to have or need for menu development and food preparation.

Resources 9. Please tell us what your current menu preparation practices are. a. Follow up: That’s great!

10. What is your current food storage and preparation set up? a. Probe: What space do you have dedicated to food storage and food prep, for example the freezer, pantry, fridge, and countertops?

11. On the survey, you selected [insert answer(s) from question 4] as your challenges to changing your menu, can you expand on that? a. Follow up: Are there any more challenges you have had that were not listed on the survey? b. Follow up: Because of these challenges you put that it was [insert answer(s) from question 5] to implement this, what resources do you think you would need to overcome these obstacles? c. Follow up: Thank you.

{Co‐moderators}, do you have any follow up or clarification questions?

Thank you for your feedback. In the next section we will be discussing how your community may feel about modifying your current menu in order to implement optimal child nutrition.

When we say community, we mean you, the teachers and children in the program, your leadership, the parents, the broader tribe, and the medical and health community.

Community Capacity Interview – Food Prep Personnel

Community Climate 12. Is there an event or person in the community that comes to your center and provides or educates children and/or parents about healthier foods? Can you please tell me about that?

13. On the survey, you put [insert answer(s) from question 6] for incorporating a weekly new food of the month item to the menu, are there any barriers to this? a. Follow up: Thank you, we value your feedback.

14. On the survey, you put [insert answer from question 7] to incorporating more cultural foods to the modified menu, do you have any barriers to this? a. Follow up: Thank you for sharing that.

15. Are there any instances in which the food prep staff would have difficulty in changing food preparation techniques or recipes? a. Clarification: For example, if the prep or cook time took too long, or not wanting to cook recipes that they are not familiar with? b. Follow up: Thank you

{Co‐moderators}, do you have any follow up or clarification questions?

That is all of the questions we had for you guys. Again, thank you so much for your time and participation.

Is there anything else which you would like to share with me?

Does anyone have any questions?

Okay, thank you. This information will be critical to help us create a best practice menu that is catered to your facility’s specific needs.

Thank you for your participation in the WATCH program.