Running head: FCS318 GRANT ASSIGNMENT

FCS318 Grant Assignment

Tony Belpedio
Fontbonne University

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Farm to Classroom Supplemental Nutrition Program
1. Applicant information
Name: Anthony Belpedio
Address: 10927 Acton Drive
City/Town: St. Louis
State: Missouri
Zip/postal code: 63123
Email address: belpedioa@fontbonne.edu
Day phone number with area code: 314.607.3304
2. Note if you are submitting the grant as:
b. Undergraduate Student
3. Note if you were given FCS Department authorization to submit this grant:
No
4. Department/Unit Associated with This Request:
Family and Consumer Sciences
5. The individual listed in Question 1 will be listed as the primary applicant.
Yes
6. Final Project Title:
Farm to Classroom Supplemental Nutrition Program
7. If you modified your project title from the one entered in your Preliminary Application,
please identify the previous title here.
N/A

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8. What it the goal of this project?

Nutrition and Weight Status-10. Reduce the proportion of children and adolescents who are
considered obese (U.S. Department of Health and Human Services, 2015).
9. Briefly describe your project and anticipated impact/results.
The proposed project is a program that teaches about nutrition, food differences, how to cook
foods in a healthy way, and to see how food is grown. The participants will meet twice a month
August through December. The first meeting of the month is a two hour period to learn nutrition
education and to plant/grow vegetables in a community garden at Ladue Middle School. The
second meeting of the month is a two hour period in which they learn how to prepare food.
Anticipated Results:
- By the end of the project, 90% of participants will increase nutrition knowledge about diet and
how it relates to health at least 30% above beginning assessment.
- By the end of the project, 80% of participants will demonstrate their cooking skills by
preparing one vegetable side dish and one fruit dessert.
- One month into following school year, 40% of participants will demonstrate change in
behavior by following the MyPlate guidelines for making half of their school lunch plate fruits
and vegetables three out of five days per week.
10. Why is your project important to the Fontbonne community?
Over the past three decades, obesity has increased dramatically in children and adolescents
which increases the occurrence of disease, psychological and emotional problems. Not only is
obesity during childhood problematic in the present, it is shown to increase the risk in adulthood
of chronic diseases (Burke, Meyer, Kay, Allensworth, & Gazmararian, 2014). Research has
shown that children who experience a hands on education approach to nutrition show a higher

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inclination of choosing more nutrient dense foods which can lower their risk factors for chronic
diseases (Gatto, Ventura, Cook, Gyllenhammer, & Davis, 2012). This program is important to
Fontbonne because it is an opportunity to implement its commitment to serve and care for the
community in a responsible way (Fontbonne University, 2013).
11. Identify specific activities that will be performed as part of this project.
- Dietetics students and instructors will deliver five presentations to participants discussing their
nutritional needs, and the benefits of eating a diet based on MyPlate recommendations.
- Dietetics students and instructors will lead five presentations/classes to participants on how to
plant and grow fruits and vegetables. The participants will plant and care for the fruits and
vegetables that they grow.
- Dietetics students and instructors will lead five classes teaching participants how to prepare
fruits and vegetables.
12. Identify specific expected outcomes from this project.
- Participants will have the same or lower BMI than when the program started.
13. Identify specific evaluation indicators to be used to measure results.
- Nutrition knowledge surveys will be distributed on the first and last day of the project
(Saunders et al., 1997).
- Kitchen skill surveys will be used for assessment before and after the project (Pearson
Education, 2011).
- Pictures will be used to assess if MyPlate standards are being followed during school lunch
(Schwartz, Henderson, Read, Danna, & Ickovics, 2015).
- BMI of all students will be taken for assessment before and after the project (Centers for Disease
Control and Prevention, 2014).

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14. Enter project end date (MM/DD/YYYY):

Classes end 12/17/2015, final picture assessment completed 09/22/2016.
15. Provide the number of individuals in each category directly involved in conducting this
project. If other, please describe. Also note their names and role/responsibilities.
Table 1
Individuals Directly Involved in Grant Project
Faculty n= 2

Cheryl Houston, Mary Beth

Monitor FCS students; provide

Ohlms (In-kind)

guidance; give feedback;

supervise program and

Students n= 5

Name(s) Tony Belpedio,

assessments.
Lead nutrition education

Sharon Vance, Abigail Rose,

program; lead cooking education

Tammy Searle, Emily Bassler

program; lead gardening

(In-kind)

education program; assess

participants cooking skills,
nutrition knowledge, and

Staff n= 1

Fontbonne Food Purchasing

behavior change
Use personal vehicle to purchase

Others n= 1

Assistant
Huntley Charter Bus

supplies and food for project

Safely drive participating
students from Ladue Middle
School to Fontbonne University
kitchen once a week for 10

Others n= 2

Debra Beckrich, Jennifer Bell

weeks
Attend and facilitate all classes;

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(Family and Consumer

act as intermediary between

Science teachers at Ladue

Fontbonne University and Ladue

Middle School) (In-kind)

Middle School; attend to

logistics of program at Ladue
Middle School

16. Budget. This budget should address only expenses related to the part of your project
that would be FCC supported.
Professional Fees/Services: $775.00
o Huntley Charter Bus: $700.00
o Fontbonne Food Purchasing Assistant: $75.00 ($10.00 p/hr for 1.5 hr for 5 weeks)
General Supplies and Materials/Printing: $277.00
o Student Knowledge Surveys: $6.00 (60 b/w copies @ $.10 each) (See Appendix A)
o Kitchen Skill Survey: $15.00 (150 b/w copies @ $.10 each) (See Appendix B)
o Student BMI Surveys: $6.00 (60 b/w copies @ $.10 each) (See Appendix C)
o Nikon - Coolpix S3600 20.0-Megapixel Digital Camera Silver: $100.00 (Best Buy,
2015)
o Student class fee: $150.00 ($5.00 per person for 30 people)
Equipment: $1320.00
o Stalwart 75-1207 7-in-1 Plant Care Garden Tool Set, Indoor and Outdoor: $525.00
(30 @ $17.49 each). (Amazon, 2015)
o New Age Garden Raised Garden Bed 48"W x 24"D x 8"H: $253.00(4 @ $48.95
each plus shipping @ $56.75). (Global Equipment Company, 2015).

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o Turf Builder 1.5 cu. ft. Lawn Soil: $175.00 (24 @ $6.97 each plus $6.97 tax).
(Home Depot, 2015).
o Tomato Ladders, Set of 3: $62.00(1 @ $49.95 each plus shipping @ $11.99)
(Gardeners Supply Company, 2015a).
o Pepper and Eggplant Stakes, Set of 3: $100.00 (3 @ $28.00 each plus shipping @
$15.99). (Gardeners Supply Company, 2015b).
o Expandable Pea Trellis: $104.00 (2 @ $43.95 plus shipping @ $15.99). (Gardeners
Supply Company, 2015c).
o Re-Usable Plant Ties, 75': $24.00 (2 @ $8.00 each plus shipping @ $7.99).
(Gardeners Supply Company, 2015d).
o 6-Count Mary Washington Asparagus Plant: $16.00 (4 @ $3.95 each). (Lowes,
2015a).
o 5-Count Adirondack Blue Potato Plant: $16.00 (4 @ $3.98 each). (Lowes, 2015b).
o 2-Gallon Tomato Assortment Plant: $28.00 (2 @ $13.98 each). (Lowes, 2015c).
o 2.5-Gallon Cucumber Plant: $17.00 (1 @ 16.98). (Lowes, 2015d).
Travel: N/A
Catering/Food: $1500.00
o Food for cooking classes: $1500.00 ($10.00 per person for 30 people for 5 classes)
Total: $3872.00
17. Budget Justification
- Professional Fees/ Services: Enables a school bus to transfer students to Fontbonne University
for 5 cooking classes. It also pays for Fontbonne Purchasing Assistant to buy materials needed
for the cooking classes.

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- General Supplies: Includes two surveys to be used throughout the project to assess the
progress of participants. Also includes a class fee for students that covers materials needed
materials.
- Equipment: A Garden Tool Set will be given to participants to use throughout the project
while working in the garden. Other equipment includes materials for the garden. The garden
will be a permanent fixture at the school that will help the students reinforce their learning and
teach new skills.
- Catering/ Food: Food is for hands-on cooking classes. Cooking classes will reinforce
nutritional knowledge and teach students new skills.
18. Gantt Chart
See Appendix D

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References

Amazon. (2015). Stalwart 75-1207 7-in-1 plant care garden tool set, indoor and outdoor [Supply
item]. Retrieved from http://www.amazon.com/Stalwart-75-1207-Garden-IndoorOutdoor/dp/B002I6CAJ8
Best Buy. (2015). Nikon - coolpix S3600 20.0-megapixel digital camera silver [Supply item].
Retrieved from http://www.bestbuy.com/site/nikon-coolpix-s3600-20-0-megapixeldigital-camera-silver/3475018.p?
id=1219091611560&skuId=3475018&ref=06&loc=01&ci_src=14110944&ci_sku=3475
018&extensionType=pla_multichannel:g&s_kwcid=PTC!pla!!!109380630999!g!!
47682300279&kpid=3475018&k_clickid=d1a96e9b-843a-40ec-bac4f0b730c63c2b&kpid=3475018&lsft=ref:212,loc:1&ksid=d1a96e9b-843a-40ec-bac4f0b730c63c2b&ksprof_id=14&ksaffcode=9315&ksdevice=c
Burke, R. M., Meyer, A., Kay, C., Allensworth, D., & Gazmararian, J. A. (2014). A holistic
school-based intervention for improving health-related knowledge, body composition,
and fitness in elementary school students: An evaluation of the HealthMPowers program.
International Journal of Behavioral Nutrition and Physical Activity, 11(78), 1-12.
doi:10.1186/1479-5868-11-78
Centers for Disease Control and Prevention. (2014). Children's BMI tool for schools - assessing
your weight. Centers for Disease Control and Prevention. Retrieved from
http://www.cdc.gov/healthyweight/assessing/bmi/childrens_bmi/tool_for_schools.html
Fontbonne University. (2015). Mission. Fontbonne University. Retrieved from
http://www.fontbonne.edu/infocenter/mission/

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Gardeners Supply Company. (2015a). Tomato ladders, set of 3 [Supply item]. Retrieved from
https://www.gardeners.com/cart?dwcont=C1987856862
Gardeners Supply Company. (2015b). Pepper and eggplant stakes, set of 3 [Supply item].
Retrieved from https://www.gardeners.com/cart?dwcont=C1987919991
Gardeners Supply Company. (2015c). Expendable pea trellis [Supply item]. Retrieved from
https://www.gardeners.com/cart?dwcont=C1988143761
Gardeners Supply Company. (2015d). Re-usable plant ties, 75' [Supply item]. Retrieved from
https://www.gardeners.com/cart?dwcont=C1988143761
Gatto, N. M., Ventura, E. E., Cook, L. T., Gyllenhammer, L. E., & Davis, J. N. (2012). LA
Sprouts: A garden-based nutrition intervention pilot program influences motivation
preferences for fruits and vegetables in Latino youth. Journal of the Academy of
Nutrition and Dietetics, 112(6), 913-919.
Global Equipment Company. (2015). New age garden raised garden bed 48"w x 24"d x 8"h.
Global. Retrieved from http://www.globalindustrial.com/p/outdoor-groundsmaintenance/outdoor-furniture/planters/new-age-garden-raised-garden-bed-24-x-48-x-8?
infoParam.campaignId=T9F&gclid=CN260_GYnsQCFZI1aQodDJYARw
Home Depot. (2015). Turf builder 1.5 cu. ft. lawn soil [Supply item]. Retrieved from
http://www.homedepot.com/p/Scotts-Turf-Builder-1-5-cu-ft-Lawn-Soil79559750/202714346
Lowes. (2015a). 6-Count mary washington asparagus plant [Supply item]. Retrieved from
http://www.lowes.com/pd_90477-1421-NURSERY_4294612539__?
productId=3633544&Ns=p_product_qty_sales_dollar|1&pl=1&currentURL=%3FNs
%3Dp_product_qty_sales_dollar|1&facetInfo=

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Lowes. (2015b). 5-Count adirondack blue potato plant [Supply item]. Retrieved from
http://www.lowes.com/pd_35902-1421-NURSERY_4294612539__?
productId=3629036&Ns=p_product_qty_sales_dollar|1&pl=1&currentURL=%3FNs
%3Dp_product_qty_sales_dollar|1&facetInfo=
Lowes. (2015c). 2-Gallon tomato assortment plant [Supply item]. Retrieved from
http://www.lowes.com/pd_35903-74100-NURSERY_4294612539__?
productId=3629038&Ns=p_product_qty_sales_dollar|1&pl=1&currentURL=%3FNs
%3Dp_product_qty_sales_dollar|1&facetInfo=
Lowes. (2015d). 2.5-Gallon cucumber plant [Supply item]. Retrieved from
http://www.lowes.com/pd_219154-67805-35903_4294612539__?
productId=4772559&Ns=p_product_qty_sales_dollar|1&pl=1&currentURL=%3FNs
%3Dp_product_qty_sales_dollar|1&facetInfo=
Pearson Education. (2012). Edexcel level 2 BTEC award in home cooking skills: Learner record
[Supply item]. Retrieved from http://www.edexcel.com/quals/skills/Documents/Learnerrecord-Home-Cooking-Skills-Level-2-Welsh.doc
Saunders, R. P., Pate, R., Felton, G., Dowda, M., Weinrich, M., Ward, D., Baranowski, T.
(1997). Development of questionnaires to measure psychosocial influences on children's
physical activity. Preventive Med, 26, 241-247.
Schwartz, M. B., Henderson, K. E., Read, M., Danna, N., & Ickovics, J., R. (2015). New school
meal regulations increase fruit consumption and do not increase total plate waste.
Childhood Obesity, XX(X), 1-6. doi: 10.1089/chi.2015.0019
United States Department of Agriculture. (2015). Choose MyPlate. United States Department of
Agriculture. Retrieved from http://www.choosemyplate.gov/

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U.S. Department of Health and Human Services. (2015). Nutrition and weight status. Healthy
People 2020. Available at http://www.healthypeople.gov/2020/topicsobjectives/topic/nutrition-and-weight-status/objectives

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Appendix A

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Appendix B

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Appendix C

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Appendix D