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Orientation

Orientation. TLK participants learn:. How to maximize nutrition on a tight budget How to plan and prepare a well balanced meal How to cook from scratch with simple, affordable ingredients How to understand basic nutrition concepts in order to make healthy choices in today’s food environment

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Orientation

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  1. Orientation

  2. TLK participants learn: • How to maximize nutrition on a tight budget • How to plan and prepare a well balanced meal • How to cook from scratch with simple, affordable ingredients • How to understand basic nutrition concepts in order to make healthy choices in today’s food environment • How to find nutrition information on food labels and what to look for • How to set and keep track of personally meaningful goals around nutrition and physical activity

  3. Think BIG Picture Changing behavior requires multiple approaches…. • Teaching about nutrition • Holding cooking classes • Sending home information for parents and families to use Opportunities for collaboration: • School wellness programs working to improve school meals and the school food environment • Wellness policies that address food served at parties, fundraisers, and school events • School garden and farm-to-school programs • Nutrition education efforts in service projects such as community and church gardens, or in classrooms • Social marketing programs to change norms around the food environment and healthy eating

  4. A coordinated, system-wide approach is needed to address food and physical activity behaviors…

  5. According the latest dietary guidelines: A coordinated, system-wide approach is needed to reverse the current national environment that promotes caloric overconsumption and discourages physical activity, along with individual choices within that environment that have contributed to high levels of overweight and obesity. SEM illustrates how all sectors of society combine to shape an individual’s food and physical activity choices.

  6. Best Practices • Incorporate features that have shown to be effective such as: • Behaviorally-focused messages • – curriculum is based on the Social Cognitive Theory of behavior change • Motivators and reinforcements that are personally relevant to the target audience • – taste tests, reinforcement items provided by HFVT, weekly check-ins • Multiple channels of communication to convey messages • – letters for parents, e-newsletters, site newsletters, opportunity for meal programs to serve TLK recipes on menu and for participants to help promote school meal program • Approaches that provide for active personal engagement • – hands-on activities, weekly take-home challenges • Intensity/duration that provides opportunity for multiple exposures to the message • – 12-15 hours of class time

  7. Through this grant: • The Learning Kitchen is more sustainable • The Learning Kitchen canreach more Vermonters • The Learning Kitchen is part of a state-wide initiative to improve the likelihood that low-income Vermonters will make healthy food choices within a limited budget and choose physically active lifestyles.

  8. Target Audience • The USDA Nutrition Education and Obesity Prevention Grant Program is intended to serve SNAP participants and low-income individuals eligible to receive SNAP benefits or other means-tested Federal assistance programs. • In Vermont, SNAP is referred to as “3SquaresVT” • “Other means-tested Federal assistance programs” include: • Free/ reduced price school meals • Reach Up • WIC • Anyone whose income is at or below 185% poverty level is considered eligible More than half of all participants in your series must be part of this target audience

  9. Do you plan to serve full meals or provide take-home ingredients? • Where to look: • Local stores or co-ops • Food pantries • Community members – gardens or financial support • School garden or farm to school program • Local farmer or farmers’ market – gleaning • Tie into Afterschool Meal Program • Contact us if you’d like help brainstorming ideas in your area!

  10. Submit a Press Release!

  11. Recipes and Chef Notes Focus on 1-2 useful cooking techniques based on the recipes you have chosen Set up cooking space in advance – plan carefully and keep track of time! Have strategies for regrouping

  12. www.extension.iastate.edu/foodsavings/ Iowa State University Extension Other Resources: www.foodhero.org Oregon State University Extension Also, ask your school food service director to share recipes…and share your recipes with them!

  13. TLK Curriculum: Instructor Guide • Lesson Instructions • Handouts • Activity Bank • Background Information • Recipes Return to HFVT or print your own

  14. Nutrition Education Activities

  15. Attendance and Evaluations • First class • Administer Food Behavior Checklist • Every week • Take attendance • Record Weekly Check-in information (weeks 2-6) • Last class • Administer Food Behavior Checklist AND Subjective Evaluation • Hosts, Chefs, and Nutrition Educators: be sure to take Survey Monkey evaluation!

  16. Final Notes • Are you interested in being trained to provide this orientation in your area on behalf of HFVT? • Great volunteer opportunity! • Must complete involvement with an entire TLK series first • Can we list your class on our website for people to find who might want to participate in your area?

  17. Thank You! Laura Fillbach Nutrition Education Manager Lfillbach@hungerfreevt.org

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