Just Juice It
The project was set up by Neath Port Talbot County Council to promote awareness about healthy eating amongst young people in the local area. It was initially carried out as a pilot in three youth clubs, but its success led to the work being carried out in all youth clubs in the area. The main purpose of the project was to introduce fruit and fruit drinks in the clubs, as an alternative to the unhealthy options available, and also to encourage youth workers to develop the project after its initial introduction.
Objectives and Purpose of Project
What is the general aim of the project?
To introduce fruit and fruit drinks into all youth clubs within the area, as an alternative to unhealthy options available.
This forms part of the general aim of the Youth Development Service, for the area, which is to create an environment where young people are able to acquire knowledge, develop essential skills and gain confidence in a safe environment, leading to healthier lifestyle choices.
What are the key objectives / expected outcomes the project is intended to achieve?
- To introduce the initiative to all clubs
- To encourage young people to participate and design their own healthy drinks
- To encourage youth workers and young people to continue and develop the project after its introduction
The project is part of the Youth Service’s overall nutrition strategic plan to:
- Ensure that information relating to food and nutrition is provide, is consistent and up-to-date
- Work with Youth clubs to trial healthy eating initiatives such as healthy snack clubs, smoothie-making, home-made soup clubs
- Establish a regular food and nutrition evening
- Ensure that existing tuck shops in clubs provide a variety of drinks such as water and fruit juice, and a range of fruit
- Pilot a cookery club
Partners
What is the status of your organisation?
Local government
List any other organisations that are involved in the project and indicate the nature of their input.
The NHS Public Health Promotion team provide nutritional advice and support. The service also works with Youth Cymru, the Welsh association for youth clubs, who initially provided some funding and resources towards the project
Methodology
What is the particular age range and background of those at which the project is targeted?
From 11 to 25 years, but more specifically 13 – 14 years
How many people from the target group have participated in the project to date?
Approximately 500 young people in over 60 youth clubs
Have the numbers participating matched, or been above, or below the figure expected/targeted?
As expected
Planning
What was the main prompt for the initiative / where did the idea come from?
The idea originated from the Youth Development Officer
How was the project researched?
The project was run as a pilot in 3 clubs first.
Was a pilot programme conducted and, if so, was it useful?
Yes as question 2 above, and it was extremely useful.
How long did the development / planning process take?
Approximately 3 months
List any regulatory or other approvals (if any), which were specifically required for the project.
Health and safety
Food hygiene
Funding
What is the main source of funding for the project?
An external grant from NHS Public Health Promotion
What, if any, are the other sources of funding (e.g. sponsorship for specific aspects)?
Matched funding from the Youth Service and initially a small donation from Youth Cymru.
Is the current funding continuous and sustainable or guaranteed only for a limited period of time?
Funding is provided until March 2004 and hopefully then secured annually from NHS Public Health Promotion, their budget permitting.
Does the project create any revenue, which contributes to self-financing?
No
Which funding sources would you pursue, or recommend for future funding?
Public Health, NOF – Health & Well-being (National Assembly)
What, if any, are the significant constraints associated with the funding?
Project timescale
Recruitment
How was/is the initiative advertised to prospective participants?
Through the youth clubs, by word of mouth etc.
What criteria, if any, are used for selecting participants, or are all applicants accepted?
All are accepted on the basis of aged 11- 25 years and resident in the local borough.
Activities / Sessions
How is the programme structured to operate in respect of participant attendance time?
The programme is run in clubs as a 2- 3hour session.
Occasional sessions have also been run for special events e.g. in local comprehensive Schools, by the local police called Crucial Crew (information days for young people in relation to drugs and alcohol) or during consultation days held by the Youth Service with young people throughout the year.
How often is the programme run?
The programme is run once in each venue as part of the project, but it is hoped that youth workers will continue the work after its introduction
Is the programme designed to attract "new" participants each time or are participants able to attend a programme on a repeat basis if they wish to do so?
Both.
How are the sessions structured and conducted?
Fruit is collected and resources delivered to the club before the session.
The session is run by the project co-ordinator who introduces the topic of healthy eating, discusses fruit types and demonstrates how to use a blender. Youth club workers are shown how to use the equipment.
Participants are encouraged to use the blender and taste different fruits. They take part in activities based upon healthy eating such as quizzes and they work on their own, or in groups, to design their own drink. Drink design ideas have been collected for inclusion in a project drinks recipe booklet.
Is there any follow-up to a session for the participants and, if so, in what form?
Each session is evaluated by the participants in the form of a simple questionnaire.
Which activity / feature of the programme do you think participants enjoy / benefit from the most?
Feedback indicates that the majority have enjoyed learning about, and tasting, new fruits and also using the blender to make their own drinks.
What is the targeted optimum number of participants per session?
20 at evening sessions in clubs
100 at special day events
What is the ratio of staff to participants for sessions /activities?
1:5 staff to participants for club sessions
Management & Staffing
What is the management /operational "structure" for the project)?
The project is managed by the Youth Development Officer, delivered by the project co-ordinator and supported by the youth club workers
How many hours per week / month / year, would you estimate, are required to run the project (administration and operation)?
Initial planning and administration time.
Approximately 2-3hours per week to deliver the session
How many staff, if any, have been specifically recruited to work in association with the project, and in what capacity?
None specifically for the project initially, but due to its success a youth worker attached to my team, who was experienced in the project, took on the co-ordinators role so as to drive the initiative forward.
What, if any, special / additional training has been required for those running the project?
Food hygiene
Nutrition
Youth work training
Other Resources
What do you consider are the essential physical resources required for the project activities?
a) Type of venue:
Youth club, school or community centre
b) Facilities:
Sink and running water
(The work can be done with very few basic facilities, but a lot of imagination!)
c) Equipment:
Blender/knives/chopping boards/individual Bowles/straws/plastic cups
d) Other materials:
Fruit/fruit juice/water
e) Training materials:
Flipchart, workbooks
What "luxury" resources would you recommend (e.g. any specialised equipment, training support materials) which either have or would enhance the project?
More money to purchase further essentials/staff/resource packs /training and therefore, continue the project indefinitely.
Sustainability
1. When did the project start?
September 2002
2. How long is the project intended to last?
Scheduled, on current funding to last until March 2004, but would like to continue, as long as funding is available
Evaluation
How is the success of the project measured?
Short term:
By questionnaire at the end of the session for the participants
Long term:
By feedback from youth club workers
Which project objectives have been met and to what extent?
The initiative has been introduced into all youth clubs in the area
At least 500 young people have participated in the project; 73% enjoyed the sessions and indicated that they will make fruit drinks themselves again. 80% agreed that they had learned something from the sessions and 100% would be interested in future food tasting sessions.
Many youth club staff have reported buying blenders to continue the project, progressing to making their own soups and trying alternative food tasting sessions.
What are your feelings about the project so far?
The project has been very successful and has been extremely well received in the area.
1. What are the most significant achievements to date?
Completing the scheme within the timescale i.e. just over a year.
The positive response from young people and youth club workers.
What plans are there for the future of the project?
To introduce other aspects of healthy eating to young people through the youth club route e.g. cookery clubs/to further develop the youth service nutrition policy, resource pack and recipe book produced from this project, which includes the contribution of the young people themselves through consultation and practical experience of the project.
Lessons Learned
What obstacles or problems have been encountered?
Sustaining funding for future work
Convincing youth club workers of the long-term value of the project
How have these been overcome?
Other means of funding are being researched
Educate youth club workers in the need for such projects
What particular advice would you give to others wishing to start a similar project?
Ensure adequate training and procedures are in place e.g. in health and safety/nutrition policy etc before commencing the project. To pilot the project, as we did, and consult with young people prior to the project commencing.
Have you been contacted and given advice/information to any other organisations on setting up a similar project, and, if so, please indicate how many and what type(s) of organisation?
Youth Cymru (previously The Welsh Association of Youth Clubs) for whom we have provided several workshops on the JJI project during their July 2003 WAYC National Conference for youth workers, to assist them in delivering this project in their own clubs throughout Wales.
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This project has now completed and remains on the Food Vision site as an example of a great food project, the project team can no longer be contacted.