Youth Club Nutritional Scheme
This project is run in youth clubs, in the Adur, Arun & Worthing area in West Sussex, to provide information, education and training to young people, and youth club workers, about nutrition. It is intended to enable young people to have a voice and take greater personal responsibility in the choices they make about diet. The project has focussed upon changes in food provision within clubs, from unhealthy to healthy snacks, most of which are now produced by the young people themselves. The programme has also enabled young people to take part in cookery skills, food tasting, nutrition and food hygiene training sessions. A key feature of the project is to ensure that all developments are sustainable in the long term
Objectives and Purpose of Project
What is the general aim of the project?
To provide healthy food options for young people through statutory run youth centres.
What are the key objectives / expected outcomes the project is intended to achieve?
- To improve nutrition in young people aged 8-16 attending statutory youth clubs.
- To ensure healthier lifestyle choices can be made by young people by changing the foods/snacks available in youth clubs.
- Improve the educational awareness in young people of the impact of foods on the body
- Provide certificated courses on diet, nutrition and food hygiene.
It is linked with the Adur Local Strategic Partnership – indeed it was through consultation with young people, on the priorities that the LSP should be addressing, that young people identified the need for this project.
It is also linked to the Youth Services initiative – Focus on Fitness that has been developed through youth services in the Adur area.
Partners
What is the status of your organisation?
Statutory health organisation (NHS)
List any other organisations that are involved in the project and indicate the nature of their input.
West Sussex County Council – Youth Service department. They have worked on this project in the following ways: -
- Agreed with the priorities and to the training of all their youth worker staff;
- Enabled access to their staff to encourage involvement in the project;
- Released staff to enable them to attend evening nutritional training courses;
- Provided venues for the training courses;
- Facilitated the changes needed in youth club settings to enable healthier foods/snacks to be available in their clubs – this has resulted in changes to their purchasing, stock control etc.
Through the organisation of young peoples citizens events, we had access to young people. It was through discussion and consultation with these young people around general health issues that the priority for providing young people with choices around healthy living became apparent.
Adur District Council - provided the premises for the Citizens events to be held
Methodology
What is the particular age range and background of those at which the project is targeted?
Ages 8 – 16
Young people, particularly those at risk of social exclusion/offending.
[Adur has the lowest rate of educational attainment in West Sussex and it is hoped by demonstrating that learning can be fun, tasty! and at a level to suit them, they may be encouraged to remain/return to education, whether academically or practically based.
Adur also has the highest rates of CHD in West Sussex. It is hoped that by supporting, encouraging and enabling young people to make healthier lifestyle choices now, this will be continued throughout adult life and passed on to their existing and future families.]
How many people from the target group have participated in the project to date?
Total of young people involved to date not available, but approx. 30 young people attend per session. 15 people have completed the certificated training in nutrition.
Have the numbers participating matched, or been above, or below the figure expected/targeted?
The numbers attending the sessions are slightly higher than initially expected. With regards to the training, the numbers are those anticipated at the outset.
What was the main prompt for the initiative / where did the idea come from?
The idea emerged when young people were being consulted on the health and social care priorities of the LSP in Adur. In discussion it became apparent that young people felt they had little control or say over the foods/snacks that were available to them in most settings, i.e. school, home, leisure.
How was the project researched?
Further consultation was carried out with young people in a variety of settings who agreed with the statements made by young people at the citizens’ events. The Youth Service was approached to see if they would work in partnership with the PCT to enable greater choice to be available to young people. Access to youth leaders was made available to hear their concerns or issues with bringing about changes in their youth clubs – there were many issues to be addressed. The young people in the youth clubs were consulted as to whether they would like to be involved in discussions, planning changes, in their clubs. They were very positive and became full partners in determining what changes would take place and when.
Was a pilot programme conducted and, if so, was it useful?
Yes, the project was launched in one youth wing initially. It highlighted some minor changes and equipment needs that hadn’t been previously identified.
How long did the development / planning process take?
Three months.
List any regulatory or other approvals (if any) that were specifically required for the project.
Food hygiene certificate training.
Funding
What is the main source of funding for the project?
The Primary Care Trust.
What, if any, are the other sources of funding (e.g. sponsorship for specific aspects)?
None as yet.
Is the current funding continuous and sustainable or guaranteed only for a limited period of time?
Limited budget, when spent, it’s gone!
Does the project create any revenue, which contributes to self-financing?
Some - once running, the projects self fund in terms of food produced etc. There will, however, always be an ongoing need for training as new young people join the clubs and as new staff are employed.
What is the per capita cost, if known, for participants in the?
Not measurable as a per capita cost. It varies – those who participate in training courses are a greater "cost".
Which funding sources would you pursue, or recommend for future funding?
I intend to approach West Sussex County Council for contribution towards the training of their staff and towards the costs of training for young people.
What, if any, are the significant constraints associated with the funding?
The main problems that have been identified are: -
- Purchasing and storing fresh produce/stock for the preparation of fresh snacks.
- Obtaining funding to continue the project and expand into other localities.
- The NHS (as other organisations) are so tightly constrained in releasing funding for things other than direct NHS target areas or Star Rating areas.
Recruitment
How was/is the initiative advertised to prospective participants?
Youth Clubs
Schools
What criteria, if any, are used for selecting participants, or are all applicants accepted?
All applicants can participate.
What, if any, are the "joining" requirements (e.g. written parental permission; reference from another agency; evidence of interest/commitment from the participant etc.)?
Evidence of commitment on the part of young people.
Is there a charge made to participants and, if so, for what and at what rate?
No charges are made for the certificated training courses.
A charge is made for the various snacks, foods that are prepared.
Youth clubs charge £1.00 for admittance and as this scheme is currently only running through youth clubs, anyone wanting to attend would have to pay to gain entry – but this money is not used towards this project: it is a fee retained by the youth clubs.
Activities / Sessions
How is the programme structured to operate in respect of participant attendance time?
The programme involves training youth workers and offering courses to young people in diet and nutrition. The training sessions are scheduled to run on one evening (for 2 hours) during normal evening youth club hours. Participants are required to commit themselves to the session and cannot take part in other activities on that particular evening.
"Meet and eat" workshops, including food sampling and quizzes, are held during normal club hours on a weekly basis.
The healthy food snack/refreshment aspect of the project is available at every session within the club.
How often is the programme run?
The Youth clubs are open several evenings a week during term time but the training takes place as and when required, by new members or when new youth workers are employed.
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?
It would be expected that new and existing members are constantly taking part in the project, both from participating in the youth club activities and, for new members, through training.
How are the sessions structured and conducted?
Discussion, quizzes, food tasting, pair work, group work.
Is there any follow-up to a session for the participants and, if so, in what form?
All people attending training complete an evaluation of the course. This is reinforced each week by eating the new things they produce in the youth clubs instead of chocolate bars, which were previously available!
Which activity / feature of the programme do you think participants enjoy / benefit from the most?
Generally all of it but particularly preparing and trying new foods and dishes that they haven’t had before.
What is the targeted optimum number of participants per session?
Sixty maximum– dictated by health & safety capacity number for youth clubs.
What is the ratio of staff to participants for sessions /activities?
1:15 staff to participants.
Management & Staffing
What is the management /operational "structure" for the project)?
Line managed by Area Youth Leader in Adur. Apart from youth workers, 2 young people from a youth club are now ‘employed’ to run the project on youth nights.
How many hours per week / month / year, would you estimate, are required to run the project (administration and operation)?
In total around 10 hours for administration plus session hours.
How many staff, if any, have been specifically recruited to work in association with the project, and in what capacity?
2 young people in one of the youth clubs, as the pilot is rolled out to the other youth wings, each youth club will need to do the same.
What, if any, special / additional training has been required for those running the project?
Food handling
Diet and Nutrition
Resources
What do you consider are the essential physical resources required for the project activities?
Type of venue: Somewhere young people naturally go to and relax.
Facilities: Kitchen, lounge area, chairs etc.
Equipment: Freezer, toastie-maker, fridge, smoothie/milk shake maker, cutlery, glasses, plates etc, toaster.
Other materials: Fruit, milk, bread, other fresh food products. Tea towels, aprons.
Training materials: Paper.
What "luxury" resources would you recommend (e.g. any specialised equipment, training support materials) which either have or would enhance the project?
A plumbed water-cooling system fitted in all youth settings.
Sustainability
When did the project start?
June 2003
How long is the project intended to last?
Indefinitely.
Evaluation
How is the success of the project measured?
Short term:
Evaluation sheets, attendance statistics, quantities of stock used, questionnaire
Long term:
Continued participation by young people, interest of young people in further accredited training around food and nutrition.
Which project objectives have been met and to what extent?
For the pilot, all objectives have been met, improved knowledge of nutrition, improved cooking skills and all training completed. However, for the project to expand, further training on other sites is needed.
What are your feelings about the project so far?
It has had a heavy time commitment, however, there is something ‘mature’ about the project. It has improved behaviour in the youth club settings and the young people are generally ‘more responsible’.
What are the most significant achievements to date?
All ‘junk’ foods have been removed from the youth club; all food/snacks that are now available are being prepared by the young people themselves and have no additives whatsoever.
Evidence of interest from schools (see point 5 below).
What plans are there for the future of the project?
Expansion to other youth service venues and advertise the project widely through schools to encourage many new participants.
Eventually to expand into schools. The youth council in Adur has discussed the project recently and one secondary college has already called in their catering suppliers to have the food available to them changed to healthier options and another college (currently under special measures) has approached me and asked me to go in and work with the young people there to see if the school can adopt the same – it is a school with over 1,000 children!
Lessons Learned
What obstacles or problems have been?
Getting all youth workers on board with the idea.
Loss of income in youth clubs generated by tuck shops etc.
Involvement of young people in running the schemes –‘ employment’ issues etc
Purchasing and storing fresh produce/stock for the preparation of fresh snacks.
Obtaining funding to continue the project and expand into other localities. The NHS (as other organisations) are so tightly constrained in releasing funding for things other than direct NHS target areas or Star Rating areas.
How have these been overcome?
Through awareness and education of what poor nutrition is doing to young people.
By demonstrating how income can still be obtained from the sale of ‘healthier’ food.
Various funding sources have to be explored and pursued.
What particular advice would you give to others wishing to start a similar project?
Involve young people at the very beginning – they are far more radical than you can ever be and will ‘force’ youth workers, teachers along with them! Saves hours of meetings!
Back young people, take the risk sometimes.
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?
Yes, as mentioned previously, I have been contacted directly by the two main colleges in Adur to see how we can develop a similar scheme on their premises. Obviously this will be on a much larger scale.
Please add any other comments, which you feel, are relevant.
This project really has been a testament to public involvement (the young people), listening to their needs and working with them to find the solutions. It delivers its objectives and gives young people the chance to really make a difference in their situations and surroundings.
Contact Details
Name: Ruth Cottington
Job Title: Community Partnership Manager
Planning & Partnerships Directorate
Organisation: Adur, Arun & Worthing Teaching Primary Care Trust
Address:
The Causeway,
Goring by Sea,
West Sussex.
BN12 6BT
Phone No: 01903 708472
Email: ruth.cottington@aaw.nhs.uk