Better Eating Equals Better Grades: The Relationship of Nutrition and Education

DKFG

Celebrate World Food Day as Dave shares the correlation between improving nutrition and improving education.

World Food Day infograph

Although dated, this infograph — provided by the Global Alliance for Improved Nutrition (GAIN) — shines a spotlight on “World Food Day’ on October 16th.  GAIN is an independent, non-profit foundation based in Geneva, Switzerland and was developed at the United Nations 2002 Special Session of the General Assembly on Children.  The founder of GAIN is the Bill & Melinda Gates Foundation and its focus is mobilizing public-private partnerships and providing financial and technical support to deliver nutritious foods to those people most at risk of malnutrition.

The top, left statement on this infograph was true in 2014 and is still true today:

“More Children are in Education Than Ever Before

Education has a significant effect on global nutrition

— a child born to a mother who can read has a 50% better survival rate.”

From what we have seen in our small corner of the world (the Southeast US), the LEAN Frog team of professionals appreciates and supports GAIN’s celebratory statement about education and its significant effect on nutrition.  However, we also see this declaration from a reversed point of view as well — nutrition has a significant effect on education!  LEAN Frog, a ublic education software and service provider,  has seen that Students who have proper and regular nutrition in school perform better academically.  This statement is supported by numerous research articles and we have seen it first hand with the enhanced academic achievements school systems have recorded after allowing LEAN Frog to assess and improve their school nutrition programs (e.g., STAR Math scores increased by 15%; STAR Reading scores increased by 20%)

LEAN Frog has provided nutrition support services for large, urban school systems to small, rural school systems and everything size and type of school system in between.  We have helped them develop and implement improvement plans that increased the effectiveness, efficiency, and sustainability of their school nutrition programs.  Partnering with these school systems has generated great results such as

  1. Increased Meals Per Labor Hour (MPLH);
  2. Increased student participation rates;
  3. Optimized work flows for strategic sourcing, ordering, planning, and warehousing;
  4. Documented standard operating procedures for sustainability;
  5. Key Performance Indicators (KPIs) to track departmental and system performance over time;
  6. Cost savings for reinvestment back into the classroom –millions of dollars to date across many school system!

These accomplishments noted above are exemplary, but the thing we at LEAN Frog are most proud of is that many Students– tens of thousands — are now regularly and properly fed at school and that these meals result in a higher level of documented academic achievement.

Could your school system’s nutrition department support your students better in their academic achievements?  Would you benefit from the professional assistance of LEAN Frog?  If your answer is YES, please contact Dave Knowles at:  dave@theleanleap.com.

Read More

It’s Always a Good Time for Pizza . . . and for Lean Six Sigma

DKFGAnother yummy blog from our sales guy Dave Knowles.  See why he thinks you should  Take a Lean Six Sigma Black Belt to Lunch and why the lunch should be pizza!!! #itsalwaysagoodtimeforpizza

Right up front I must confess . . . I LOVE ALL KINDS OF PIZZA!  The pizza can be frozen, homemade, chain-store or independent store; basic or gourmet; thin crust, hand-tossed, thick crust, stuffed crust; made of “dough”, bread, pita, or English muffin–“ I love all of them!”  In fact, I have never eaten a pizza that I didn’t like . . . crust . . . sauce . . . cheese . . . what’s not to like? And I do have a history here: during my 25+ year professional career as the Director of Dining Services and Summer Conferences at Washington College in Chestertown, Maryland, I was responsible for purchasing, making, and serving, over half a million slices of pizza to my students, clients, friends, family, and myself.

pizza

The story of this wonderful food begins in antiquity and the word pizza was first documented in AD 997 in Gaeta (central Italy).  One of the earliest forms of pizza in Italy was a flat bread known to the Romans as panis focacius. Modern pizza, when tomatoes were added, was developed in Naples in the late 18th century.  Pizza came to America via Italian immigrants in the 19th century but didn’t become popular until after World War ll.

SO . . .Pizza is a delicious and satisfying meal!

What are its similarities to Lean Six Sigma (LSS)?

A.  Both are satisfying and provide VALUE to the customer

Pizza is attractive to view, delicious to your olfactory senses and your taste buds, fills-up your stomach, and is reasonably priced.  (One large national chain still offers a 12-inch pizza for as low as $5.00!) Pizza is Sooo popular that the US pizza market is $44 billion (and the world pizza market is estimated to be $128 billion). That’s a really big deal and a BIG VALUE!

Lean Six Sigma is a methodology used to innovate and solve problems.  It combines the strategies and tools of Lean and Six Sigma. The principles of Lean Six Sigma focus on VALUE – defined from the perspective of the customer.  The goal is to increase value-add activities in a process and decrease non-value add (or wasteful) activities.

B.  Both have basic ingredients/components

Pizza–as anyone over the age of two knows — is comprised of dough (made from flour), tomato sauce, and cheese! (OK. . .sometimes toppings, too.)  The three basic ingredients are usually layered and then baked in a very, very hot oven (500 degrees or greater).

Two basic ingredients of LSS are lean and Six Sigma. Lean focuses on removing wastes while six sigma focuses on removing variation.

Removing waste from processes allows the creation of more value for customers with less work and less resources. The result is an instant gain in the speed of processes and a reduction in the cost of getting things done.

Removing variation from processes improves the quality of those processes because the processes consistently deliver value.

When you combine the efficiency of lean with the effectiveness of six sigma the result is a work team doing the right things (waste has been removed) and doing things right (variation has been removed).

C.  Both engage people

Pizza is loved and eaten by everyone! The pizza industry claims that Americans eat 100 acres of pizza daily.  (I have personally eaten several acres of pizza in my lifetime!) According to research firm Technomic’s 2016 Pizza Consumer Trend Report, pizza consumption has climbed to its highest level in the past four years. 41% of consumers polled say they eat pizza once a week and a Harris Poll found pizza is Americans’ No. 1 favorite comfort food.

LSS utilizes many different tools that actively engage people in the improvement process!  One tool, called “Value Stream Mapping” (VSM), involves a team of employees analyzing and mapping the current state of a process, envisioning the “perfect” state,  and then designing an implementable future state for this process — with the goal of eliminating steps within the process that are not necessary.   Through VSM, trust and transparency are developed within the team and an understanding of each person’s point-of view and the importance of their individual tasks are created.  Engaged team members often develop a greater sense of ownership, accountability, and see an increase in their own effectiveness.

DMAIC (Define, Measure, Analyze, Improve, Control) is a structured method for with problem-solving.  The process is robust and engages team members in a systematic order to identify the root causes of a problem.  The results-oriented DMAIC process allows team members to make data-driven decisions about cause-effect relationships.  In short, the DMAIC process can help a team to know what to tackle and in what order to have the greatest impact with problem-solving.

 

D.  Both are versatile

The 76,723 pizzerias in the US serve a wide variety of pizza:

  • Chicago-style pizza is deep-dish
  • New York-style pizza is wide, thin, and has foldable slices
  • New Haven-style pizza, known as apizza (pronounced ah-BEETS), is not perfectly round or rectangular
  • St. Louis-style pizza is thin crusted and comes in small, handy square servings
  • Stuffed pizzas have a thin layer of dough as a base in a high-sided pan, toppings (meats, basil, and oregano) and cheese placed next and an additional layer of “sealing” dough on top

Do I really need to go on?

Lean was created by Henry Ford and, as a manufacturing concept, focused on creating efficiencies and effectiveness on his automobile assembly line. After World War II, W. Edwards Deming took Lean into Japan and guided the reconstruction of Japan’s industries.  In 1986, Motorola developed Six Sigma to enhance its process development and eventually used it in its manufacturing operations. In the later decades of the 20th century, these two methodologies were combined and became a managerial concept call Lean Six Sigma.  Other industries soon recognized the benefits of this versatile approach. Today, LSS is used widely in banking, healthcare, and the US military.

LSS continues to spread into new areas–like public education– through the work of companies like LEAN Frog!

SO . . .now that you realize that there are similarities between Pizza and Lean Six Sigma, why not “Solve a Problem and Fill Your Tummy” with your new-found knowledge?  This past Tuesday (September 5th) was NATIONAL CHEESE PIZZA DAY.  However it’s always a good day for a good pizza.  Take a Lean Six Sigma Black Belt to lunch and celebrate the joys of pizza and the benefits of applying Lean Six Sigma for innovation and for problem-solving.

nat'l cheese pizza day

And, while you are at lunch- if “The Moon Hits your Eye Like a Big Pizza” — enjoy this Dean Martin & Jerry Lewis rendition of  “That’s Amore

Read More

What Do Barbeque (BBQ) and Lean Six Sigma (LSS) have in Common?

DKFGPlease enjoy this wonderful post from our sales guy and burgeoning blogger Dave Knowles.  Many of you may know that in his former life Dave was Director of Dining Services and Summer Conferences at Washington College.  Dave helps us celebrate National Barbeque month with a “tasty” look at what barbeque and Lean Six Sigma have in common.  As we come off the Memphis in May World Championship Barbeque Cooking Contest, we congratulate the FIVE-TIME World Champion Big Bob Gibson Bar-B-Que and Pig Master Chris Lily in neighboring Decatur, AL.   Enjoy this blog and go enjoy some great barbeque!

What Do Barbeque (BBQ) and Lean Six Sigma (LSS) have in Common?

(Aside from the fact that both have three-letter acronyms)

Well, as they say here in the South . . “y’all listen up.”

May is “National Barbeque Month” and we at LEAN Frog enjoy eating BBQ!  ALL kinds of BBQ with different “rubs” and “sauces”!

We are also deeply committed to practicing LSS to benefit public education.  Using LSS in non-instructional departments, we help school systems find opportunities and implement innovate solutions that result in increased efficiencies, enhanced communications, and reinvested resources for the classroom.

These two seemingly disparate pleasures/activities really have a lot in common.bbq and lss together

  1. Both “work” everywhere
    • Barbeque historically originated with native peoples in the Western Hemisphere and is served today throughout the US — from community celebrations to drive-through eateries to haute cuisine restaurants.
    • Henry Ford, considered the “Father of Lean,” developed a lean approach to create efficiencies in his assembly line production. Six Sigma has its roots in Pareto’s Law in the 1880s but gained momentum in the 1980s with Motorola.  Today LSS is a fundamental component in manufacturing and its practices have transferred into an ever-expanding list of industries (e.g., finance, health care, construction, education, etc.)
  2. Both Incorporate “Common Sense” Processes and Provide Effective Results
    • BBQ is cooked slowly over low, indirect heat and uses smoke at low temperatures (usually around 240-280°F) combined with significantly longer cooking times.  This cooking technique uniquely flavors meats, seafood, vegetables, cheeses, nuts, and beverages.
    • LSS is a collaborative team effort focused on performance improvement.  It systematically removes “waste” from processes and decreases “variance”, resulting in improved customer satisfaction and increased efficiencies. As a result, employee morale and quality of products and services are enhanced
  3. Both Utilize Essential, Specific Tools of the Trade
    • BBQ uses tools such as the following:
      • A wood, smoke-producing fire
      • grill on which items are placed for cooking
      • Tongs/spatulas to “handle” food items
      • Specialized “rubs” to season the raw meat
      • Regional-specific “sauces” to enhance the flavor of the cooked meat
    • LSS uses tools like the following:
      • Standardized work -the optimal combination of people, equipment, materials, and processes to ensure tasks are completed with minimum waste to consistently and predictably meet customer requirements and expectations.
      • The 5 Whys which help move past the symptoms toward uncovering the actual root cause of a problem. By asking the question “Why” five times, the true underlying cause(s) can often be determined.
      • 5S (Sort, Straighten, Shine, Standardize, Sustain) for workspace organization.
      • The fishbone diagram which is also known as a “cause and effect diagram.” A fishbone diagram is a structured tool for brainstorming and is an aid in identifying potential causes.
      • The histogram – a data-containing graph which addresses the shape, frequency, dispersion and other factors. It can deliver a visual representation of data, which can be hard to comprehend in other forms of presentations.
      • Frequency charts, also referred to as check sheets, are used to collect, organize, prioritize, and analyze variation. They can be used to answer the question, “How often is an event occurring?
  4. Both Provide Benefits
    • People love to eat BBQ!  The food prepared by this cooking process infuses the cooked items with a unique and “homey” flavor that appeals to everyone’s desire for comfort foods.  And, it is reasonably priced.
    • LSS engages employees and promotes communication, efficiency, effectiveness, and sustainability.  LSS initiatives are reasonably priced. The cost savings and value-add can provide a significant return on investment for organizations.

Both BBQ and LSS are an excellent VALUE to the consumer!

BBQ and LSS – for everyone, everywhere!

Read More