LAUSR

Objective Evaluate the Montana Cook Fresh Leadership Institute (MCF) for K-12 school nutrition staff, offered virtually due to COVID-19 restrictions. Use of Theory or Research The MCF curriculum was developed using a participatory approach from Montana Team Nutrition staff, school nutrition professionals, and state-level administration to include evidence-based materials and learning strategies. Target Audience Twenty-two nutrition professionals from 9 Montana school districts in July 2020. Program Description MCF was developed as a 30-hour, 5-day in-person training during 2018 and 2019. In 2020, the format of MCF was adjusted to a 10 day, 30-hour, 3-hour a day virtual workshop. MCF utilized live video conferencing and independent work completed via an online learning management platform. Topics addressed USDA regulations, procurement, food production, culinary skills, and emergency preparedness. Evaluation Methods A pre and post self-reported survey tool and a post MCF evaluation tool were applied. Descriptive statistics and ANOVA was applied to determine significant changes from pre to post (P Results Pre (n = 22) and post surveys (n = 21) determined an average 9.96% percent change in mean comfort level, confidence, and likelihood of future behavior (P Conclusion The pre to post evaluation results indicate that a virtual MCF can achieve positive learning outcomes. Future training efforts should be focused on exploring ways to improve participants comfort with scratch cooking and batch cooking in a virtual format.