Cooking Matters Training

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1 Arkansas Hunger Relief Alliance Cooking Matters Training NATIONAL SPONSORS

2 Arkansas Hunger Relief Alliance The Arkansas Hunger Relief Alliance, through our member food banks, relief agencies, volunteers and corporate partners, is committed to providing programs, food resources, education and advocacy to feed Arkansas s hungry. Share Our Strength s Cooking Matters 2

3 What We Do Emergency Food Aid-Feeding America Food Banks Gleaning-Food Sourcing SNAP outreach Membership organization-pantries-churches-advocacy organizations Advocacy Nutrition Education Out of School Breakfast in the Classroom Share Our Strength s Cooking Matters 3

4 The No Kid Hungry Campaign Ending hunger where our children: LIVE, LEARN & PLAY The No Kid Hungry campaign is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals, through Cooking Matters. With the help of volunteer culinary and nutrition experts, participants learn to shop smarter, make healthier food choices, and cook delicious meals Share Our Strength s Cooking Matters 4

5 The Issue: Share Our Strength s Cooking Matters 5

6 Cooking Matters A nutrition education program that: Empowers families with skills, knowledge and confidence to prepare healthy affordable meals Share Our Strength s Cooking Matters 6

7 Hunger and Obesity Share Our Strength s Cooking Matters 7

8 ArCOP- Growing Healthy Communities- Grants

9 Growing Healthy Communities: Growing Healthy Communities (GHC) is an initiative of the Arkansas Coalition for Obesity Prevention (ArCOP). Since 2009, the Coalition has been helping Arkansas communities build capacity to reduce obesity by increasing access to physical activity and healthy foods, as well as implementing environmental and policy changes that support healthy living. Share Our Strength s Cooking Matters 9

10 What You Need to Budget For: What cooking equipment you might need to get started? Most places have at least some of the required equipment. In the past we have offered bins of equipment we do not have that to offer this year, many bins were not returned as so we can t promise that equipment will be available in each region in a timely manner. What recipes will you make? How many of these will you make in a class 2 or 3? The total budget for 3 classes of 10 people should be about per class. That is a total of 1, for 30 participants. If your budget deviates from this ratio very much it will likely NOT be funded. All budgets submitted from organizations should look very similar. That doesn t mean all proposals have to look the same but for every 10 people you plan to have participate expect to spend about $ Share Our Strength s Cooking Matters 10

11 Cooking Matters Basics Cooking Matters Presentation 11

12 What Is Cooking Matters? Each course is a series of 6 classes Each class is co taught by a nutrition expert and a culinary expert At least 2 recipes are made in each class A take home bag of groceries To practice recipes Always offered free of charge Share Our Strength s Cooking Matters 12

13 Cooking Matters courses can be held in any location with a heating element and running water. Share Our Strength s Cooking Matters 13

14 Our Focus-Getting More Bang for your Buck

15 Program Efficacy Research shows that low-income mothers who utilized food preparations and budgeting skills experienced food insecurity at ½ the rate of mothers who lacked these skills. Confidence about performing an activity is a primary predictor of healthy food choices & healthy behavior changes. As individuals successfully enacts a task, he or she develops increased expectations of succeeding in the task in the future. Share Our Strength s Cooking Matters 15

16 Why Do We Encourage New Food Behavior With Moms? New mothers are particularly open to behavior change. Research shows that first-time moms made the biggest improvements in positive eating behaviors. Lower-income moms made bigger changes than higher-income moms. Source: Christine M Olson. Journal of Nutrition Education and Behavior. Tracking of Food Choices across the Transition to Motherhood. J Nutr Educ Behav May-Jun;37(3): Share Our Strength s Cooking Matters 16

17 First Tastes Share Our Strength s Cooking Matters 17

18 HIGHLY VULNERABLE POPULATION Poverty, Kids<6, Female HOH 57% Poverty, Kids<6, Married Household 12%

19 CRUCIAL DEVELOPMENT STAGE Early childhood is the most intensive period of brain development during the lifespan.

20 FOOD DECISION- MAKERS 80% 17%

21 HABITS TRACK WITH AGE

22 What is Cooking Matters?

23 Curricula & Other CM Products All Cooking Matters materials have to be ordered by the Arkansas Hunger Relief Alliance. Materials can take up to 3 weeks to be received. All costs for materials is covered by the Arkansas Hunger Relief Alliance and Share Our Strength. You do not have to budget for classroom materials other than food & cooking equipment. Materials will be sent directly to the mailing address you provide in the Course Reporting Form Share Our Strength s Cooking Matters 23

24 Course Materials Course Materials Instructor Guides CourseReporting Form Enrollment forms ParticipantSurveys Ordering Guidelines 3 will be ordered for each Satellite Partner and mailed directly to you Provided Electronically fromthe Arkansas Hunger Relief Alliance Will be packaged with the participant guides you receive in the mail Willbe packaged with the participant guides you receive in the mail. Share Our Strength s Cooking Matters 24

25 Curriculum & Special Topics Cooking Matters for Adults Cooking Matters for Families Cooking Matters for Kids Cooking Matters for Teens Cooking Matters for Childcare Professionals Special Addendums Extras to Curriculum (Not full courses, supplements.) Parents of Preschoolers Share Our Strength s Cooking Matters 25

26 A Take Home Bag of Groceries Cooking Matters for Adults, Families & Teens Enough to recreate one of the recipes from class Include a copy of the recipe with the bag of take home food 1 serving of green beans 1 zucchini 1 summer squash 1 fresh basil stem 1 green pepper 1 small onion 2 cloves garlic 1 serving of pasta 1 herb packet with rosemary and thyme Share Our Strength s Cooking Matters 26

27 Evidence Based Curriculum

28 Participatory Learning Our courses are highly participatory. In order to teach skills and improve attitudes towards healthy foods, it s critical for participants to get into the kitchen and the grocery store. Share Our Strength s Cooking Matters 28

29 Facilitated Dialogue is amethod of group teaching that involves active participation of both the learner and the educator. Recognizes that learners are 'experts' in their own lives. Involves sharing and comparing of experiences from members of the group Creates a safe environment for learners to try new behavior. Share Our Strength s Cooking Matters 29

30 What Happens in Class? Culinary Instruction Each class has is an opportunity for every participant to assist in preparing at least 2 recipes. All classes should have each student assisting in some aspect of recipe creation. It isn t a cooking show: participants should have hands on practice for each portion of recipe creation Most of the Cooking Matters culinary portion does NOT take place in a kitchen but rather a space set aside for teaching. Share Our Strength s Cooking Matters 30

31 What Happens in Class? Nutrition Each class has a nutrition education goal as well as a set of objectives to meet that goal Lesson One: Cooking Matters for Adults Healthy Cooking Basics The Goal: to introduce participants to basic principles for choosing and preparing a variety of healthy foods at home. Objectives: 1. Discuss the importance of eating foods from all MyPlate food groups 2. Practice reading food labels. 3. Discuss the benefits of cooking at home. 4. Practice proper hand washing and basic knife safety 5. Prepare recipes with foods from multiple food groups Share Our Strength s Cooking Matters 31

32 How Do You Implement A 6 Week Cooking Matters Course?

33 Cooking Matters Curriculum for Adults Cooking Matters for Adults Is provided in Spanish and English Take home bag of groceries Graduate incentives include: Reusable shopping bag Meat thermometer Cutting Board Cooking Matters book (used in class) Graduate Certificate Share Our Strength s Cooking Matters 33

34 Cooking Matters Curriculum for Families Cooking Matters for Families Is provided in Spanish and English For parent and child/children Take home bag of groceries Graduate incentives include Cutting Board Cooking Matters Book (used in class) Graduate certificate Share Our Strength s Cooking Matters 34

35 Cooking Matters Curriculum for Teens Is only available in English Take home bag of groceries (suggested not required) Graduate incentives include cutting board Cooking Matters Book (used in class) Graduate certificate Share Our Strength s Cooking Matters 35

36 Cooking Matters for Kids Only available in English Targeted for 2 nd grade and older NO take home groceries required Graduate incentives include Cooking Matters book (used in class) Graduate certificate Share Our Strength s Cooking Matters 36

37 What You Learn How to read & use recipes How to measure ingredients Basic cooking techniques & terminology Kitchen safety & proper knife handling Food safety & sanitation measures Ideas for substitutions Share Our Strength s Cooking Matters 37

38 Lesson 1: Administer Class 1 survey (exeptteens) & enrollment (except teens and kids) to all students all paperwork collected and saved for the last class Lesson One: Healthy-Cooking Basics Goal: Choosing and preparing a variety of healthy foods at home. MyPlate food groups Practice reading food labels Discuss the benefits of cooking at home Practice proper hand washing and basic knife safety Prepare recipes with foods from multiple food groups. Share Our Strength s Cooking Matters 38

39 Lesson 2: Attendance recorded, enrollment forms for new students Lesson Two: Choosing Fruits, Vegetables, and Whole Grains Goal: encourage participants to choose a variety of fruits, vegetables, and whole grains every day and to consider ways to stretch foods across several meals. Eat many colors of fruits and vegetables each day. Choose whole grains as often as you can. Rinse all fresh fruits and vegetables. Inspect canned and frozen produce before using. Planning for leftover food. Freeze foods to stretch your food dollars. Share Our Strength s Cooking Matters 39

40 Lesson 3 Lesson Three: Cooking Lean and Low-Fat Goal: Encourage participants to make healthy choices about dairy and proteins and to safely handle and store these foods. Eat low-fat, fat-free, and lean foods. Chill perishable foods right away. Cook foods to their safe temperature. Keep cooked and raw products apart. Choose foods and ingredients that can be used in many meals. Share Our Strength s Cooking Matters 40

41 Lesson 4: Lesson Four: Plan to Make the Most of Your Meals Goal:Encourage participants to plan healthy, low-cost meals and make the most of their food dollars. Learn why eating breakfast is important. Use herbs and spices instead of extra salt to flavor your meals. Plan ahead to get the most out of your food dollars. Save on food by comparing unit prices and using a shopping list. Share Our Strength s Cooking Matters 41

42 Lesson 5: Lesson Five: Shopping Smart The goal of this lesson is to encourage participants to use everything they have learned to make smart choices when food shopping. Save time and money at the store by shopping with a list. Read food labels to make smart food choices. Compare unit prices to find the best food deals. Review store fliers to find sales. Share Our Strength s Cooking Matters 42

43 Lesson 6: Administer End of Course Survey to all students and coordinator completes End of Course Reporting form. All paperwork mailed to AHRA. Lesson Six: Recipe for Success Goal: Celebrate participants accomplishments and progress in selecting and preparing healthy meals. Choose water, milk, or 100% juice over soda or other sugary drinks. Make smart choices from every food group. Enjoy physical activity with family and friends. Keep learning new ways to select and prepare healthy meals. Share Our Strength s Cooking Matters 43

44 Measuring Outcomes Cooking Matters Presentation 44

45 How We Measure Behavior Change. Participant Surveys Participant waivers Participant enrolment forms End of Course Reporting Form Completed by the Course Coordinator Submitted at end of course with all other paperwork Attendance Sheet Should be completed at the beginning of every class The Attendance Sheet should be submitted along with all other paperwork at the end of the course Share Our Strength s Cooking Matters 45

46 In Kind Donation & Mutual Agreements Cooking Matters Presentation 46

47 Course Reporting Form Before we will order any material we must have a Course Reporting Form completed and returned to us via . To receive a Course Reporting Form you will have to request it via It is a word document and you can open, complete it, save it and it back! EASY!! Share Our Strength s Cooking Matters 47

48 What We Provide At No Cost to You: All curricula-it can and probably will take up to 4 weeks from ordering to receipt. Shipping to your location-up to 4 weeks to be delivered Participant Incentives Any technical support or additional training In return for this investment we ask for enrollment forms and surveys to be returned to the AHRA upon completion of a course. Share Our Strength s Cooking Matters 48

49 Participant Incentives Each participant that attends 4 of 6 classes in one course will receive A graduation certificate Their Cooking Matters book of recipes Various incentives like: Cutting boards Meat thermometer Reusable grocery bag Calculator Volunteers will each receive a reusable grocery bag Share Our Strength s Cooking Matters 49

50 Enrollment and Surveys Every curriculum requires a survey to be given. These surveys are the ONLY measure of course participation for your classes. Adults: enrollment form, class 1 survey and class 6 survey Families:enrollment form (for ADULTS only) class 1 survey and class 6 survey (both ADULTS & CHILDREN) Childcare Professionals: enrollment form, class 1 survey and class 6 survey Teens:Class 6 Survey (a new survey will be issued in 2014 which requires a class 1 and class 6 survey) Kids:Class 1 and class 6 survey Share Our Strength s Cooking Matters 50

51 Surveys: Surveys should remain stapled. To accurately collect data on behavior change surveys should not be separated. The surveys completed by a student at class 1 should be returned to that students at class 6. Surveys should be completed in blue or black ink. Surveys should be returned to the AHRA within 5 working days of completing a course: AHRA C/O Cooking Matters 1400 West Markham SUITE 304 Little Rock, AR Share Our Strength s Cooking Matters 51

52 Confused? In a Nutshell: Documents to Submit What? Course Reporting Form Completed Participant Surveys From Class 1 & 6 EnrollmentForms Completed at Class 1 for participants over age 18 only When/How? 4 weeks before Course Begins via to request a form After6 th Class via Mail After 6 th Class, via Mail Share Our Strength s Cooking Matters 52

53 Course Close Out 1. Make copies for your records before mailing the originals to me 2. Mail original surveys, waivers, and End of Course Reporting Form within 1 week of course ending.. o Arkansas Hunger Relief Alliance ATTN: Rachel Townsend Suite West Markham, Suite 304 Little Rock, AR Share Our Strength s Cooking Matters 53

54 Building Your Base Cooking Matters Presentation 54

55 Who Are Your People? A designated Course Coordinator that is involved in the planning of the courses and will be able to be at most if not all 6 classes. This is your point person for coordinating all of the volunteers. Shopper, sometimes this role is played by the course coordinator, sometimes by the culinary instructor and sometimes by an individual who isn t performing another role. Share Our Strength s Cooking Matters 55

56 A designated Nutrition Educator. This person does not need to be an Registered Dietician. It is important that this person has general nutrition literacy is ok with saying they don t know when specific questions regarding special diets come up. A designated Culinary Instructor. This person needs to be able to talk about knife safety, kitchen sanitation and interact with and demonstrate basic cooking skills to participants. Grant Writer this role in 2013 was often played by a person who did not attend training. If your grant writer is not in the room today please be aware that they need your input to write a successful proposal. Share Our Strength s Cooking Matters 56

57 Site Coordinators The essential component in a successful Cooking Matters program is the site coordinator(s): Shows commitment to course success Reminds participants about each weeks class Provides classroom management and troubleshooting Ensures workspace/kitchen are available, set up, and clean Anticipates and mitigates participant barriers to attendance Shopping Share Our Strength s Cooking Matters 57

58 Best Practice: Zero Class Held in advance of the course start, at the same time and day of the week as the course Takes place at the host site Attended by all volunteers and staff (including host site coordinator) associated with the course A time for volunteers to: Meet the rest of the volunteer team and host site staff Become familiar with the host site and available space Learn what is expected of them each week Set a plan for the first class Share Our Strength s Cooking Matters 58

59 Questions? Share Our Strength s Cooking Matters 59

60 Contact for Cooking Matters: Rachel Townsend Ph AHRA SUITE West Markham Little Rock, AR 72205

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