O15 Montana Offers Innovative Virtual School Nutrition Leadership Institute During COVID-19

ObjectiveEvaluate the Montana Cook Fresh Leadership Institute (MCF) for K-12 school nutrition staff, offered virtually due to COVID-19 restrictions.Use of Theory or ResearchThe MCF curriculum was developed using a participatory approach from Team Nutrition professionals, and state-level administration include evidence-based materials learning strategies.Target AudienceTwenty-two professionals 9 districts in July 2020.Program DescriptionMCF as 30-hour, 5-day in-person training during 2018 2019. In 2020, format adjusted 10 day, 3-hour day virtual workshop. utilized live video conferencing independent work completed via an online management platform. Topics addressed USDA regulations, procurement, food production, culinary skills, emergency preparedness.Evaluation MethodsA pre post self-reported survey tool evaluation were applied. Descriptive statistics ANOVA applied determine significant changes (P < 0.05).ResultsPre (n = 22) surveys 21) determined average 9.96% percent change mean comfort level, confidence, likelihood future behavior 0.05). The preparedness plan demonstrated greatest increase level (+26.50%; P Although not significant, levels with farm (+16.98%) foods (14.06%) increased, while scratch cooking (-4.40%) decreased. Using herbs spices recipes (+20.48%) completing daily production record (+23.31%) increases reported Participants most likely participate remote professional development activities (+16.40%) use new recipe that includes fresh dried legumes (+13.71%), although significant. Seventy-five knowledge questions correct answers.ConclusionThe results indicate can achieve positive outcomes. Future efforts should be focused on exploring ways improve participants batch format. Evaluate restrictions. strategies. Twenty-two 2020. preparedness. A Pre answers.