Follow the conversation on #HungerConference

Transcription

1 Follow the conversation on #HungerConference

2 Cooking Together January 22 nd, 2014

3 Welcome Shanon Morris, MS, RD, CDN Associate Director of Community Nutrition Zac Hall Associate Director, School & Community Based Initiatives Freddy Sanchez Nutrition & Health Services Associate Maylin Mateo Community CookShop Leader, Southside United HDFC, Los Sures Please fill out sign in sheet to provide us with your contact information

4 Food Bank For New York City Food Bank For New York City works to end food poverty throughout the five boroughs across three key areas: 1 Food Distribution Emergency Food 2 Income Support Food Stamps, Tax Preparation 3 Nutrition Education CookShop, Just Say Yes to Fruits and Vegetables, Change One Thing GOAL: community survival, financial empowerment, increased quality of life in NYC Food Bank s Network of approximately 1,000 member agencies includes food pantries, soup kitchens and schools throughout New York City.

5 Quality + Quantity Instilling a lifetime of healthy, affordable eating Nutrition Education Budgeting S k i l l s Healthier Food Choices

6 Breakout Activity Create a Meal Plan for 1 day for family of 4 (mom, grandma, two children) 3 Meals (breakfast, lunch, dinner) 2 snacks (2 food groups each) Total budget ($11.00) $3.30 cash $7.70 food stamps Goal = most nutritional meals possible Identify nutrition guidelines used

7 Breakout Activity Report Back Did you stay on budget? Did you adhere to nutritional guidelines? What other resources could you use to make quality meals? o Food pantry o Health Bucks o Farmer s markets o Grow your own?

8 Mario Batali Foundation Chef and Food Bank Board Member Mario Batali The Mario Batali Foundation (MBF) was established to feed, protect, educate and empower children, encouraging them to dream big while providing them with the necessary tools to become an active force for change in today s world. In an effort to do so, the MBF strives to ensure all children are well read, well fed and well cared for.

9 About Community CookShop is a family-oriented health and nutrition education program that seeks to engage parents/caregivers and their children in developing strategies to get the most nutrition for their food dollars. Each workshop focuses on three key areas: Cooking: Building practical skills by preparing delicious, nutritious recipes together and providing instruction and materials for creating recipes at home. Nutrition: Exploring the benefits of balanced meals. Budgeting: Applying simple techniques to make the most of families food dollars.

10 What s different about Community CookShop? Workshop Setting o Links food access and financial support to nutrition and health education Family-Centered Materials o Food budgeting o Weekly planning Hands-on preparation of recipes o Child participation o Family Exploration Food families prepare recipes home

11 Community CookShop in Action

12 Nutrition and Budgeting Workshop 1 Meals in a SNAP Workshop 2 Why Cooking Works Workshop 3 Begin with the Basics Workshop 4 Plan your Plate Workshop 5 Making it Last Workshop 6 Shop Smart Key Nutrition Concept Eating Balanced Meals: MyPlate Whole vs. Processed Foods Reading Nutrition Facts Labels Whole Grains Natural vs. Added Sugars Eating Colorful Meals Key Budgeting Concept Creating a Family Food Budget Cooking at Home vs. Ordering Out Nutritious Staples Meal Planning Storing Fresh Produce Budget Review

13 Site Requirements Only trained leaders can conduct workshops. Two trained staff members or dedicated volunteers per site, a Primary Workshop Leader and a Secondary Workshop Leader. o Trained Leaders must have regular access to phone or . Space to accommodate participants per workshop. Access to a sink to wash hands, produce and cooking equipment. Reach families per each weekly workshop. o Families can be new or returning. Complete all 6 workshops. Complete and submit all required documentation each week.

14 Time Commitment Community CookShop consists of six weekly workshops. Total time commitment per week is approximately 4 hours: Each workshop is approximately 1 hour. Preparation required for each workshop includes o Participant recruitment following up with families via phone, or in person: 2 hours/week. o Ordering groceries: minutes/week. Pre-workshop setup/post-workshop cleanup and paperwork submission: minutes/week.

15 Equipment & Materials Each site receives: o Curriculum Guide and supplemental Printed Materials Posters Worksheets for adults and children o Chef Bin with cooking equipment o Disposable Kit o Groceries In-Workshop recipe Family Exploration Food o Training and support from Food Bank staff

16 Why would participants attend workshops? Participants will Learn how to cook nutritious and delicious new recipes Build strategies to afford nutritious food with limited funds Engage children with food selection and preparation Share tips regarding finding and selecting nutritious foods Instill lifelong healthy habits Receive Family Exploration Food to prepare recipes at home with family

17 Workshop Walk-Through The curriculum and materials provide all the information needed to lead a successful Community CookShop lesson!

18 Workshop Format Section Purpose Welcome and Introduction The Cooking Connection Family Food Talk Discover Ways to Save Bringing it Home Introduce the workshop s main themes. Prepare recipe and discuss selection and use of healthful foods. Taste recipe together and discuss nutrition concepts. Lead food budget activities to help maximize food dollars. Collect Feedback Forms, distribute Family Exploration Food and discuss how to continue learning in the home.

19 Workshop Poster Walk participants through the recipe. Nutrition Facts labels for every recipe. Simple icons reinforce the key nutrition message. Reminders guide everyone through the workshop.

20 Newsletter

21 Community CookShop in Practice Maylin Mateo Community CookShop Leader Southside HDFC Los Sures, Williamsburg, Brooklyn Participating in CookShop for the past 3 years

22 Community CookShop at Your Site How can I bring this program to my site? What if I do not meet all of the site requirements? We will try to work with most sites o schedule o training and support o materials

23 Implementing Community CookShop Full Program 6 weekly workshops Food Bank provides: o training and support o all materials, curricula and cooking equipment o in-workshop recipe and take home groceries for each family Site ensures: o family participation goals are met o all 6 workshops are conducted o documentation and reporting requirements are met

24 Implementing Community CookShop Modified Program more flexible workshop schedule Food Bank provides: o training and support o some materials or curricula (digital versions) o limited cooking equipment o limited groceries (in-workshop recipe only) Site ensures: o family participation goals are met o 6 workshops are conducted o documentation and reporting requirements are met

25 Nutrition Basics Key nutrition concepts covered throughout Community CookShop

26 Eating Balanced Meals Key Messages Make half your plate fruits and vegetables. Make at least half your grains whole grains. Switch to fat-free or lowfat (1%) milk. Enjoy your food, but eat less. Avoid oversized portions.

27 Whole vs. Processed GO! Eat mostly whole and minimally processed foods. Whole foods unchanged from their natural state. high in nutrients like fiber, vitamins, minerals, healthful fats and natural sugars. Examples: apples, carrots, lettuce, broccoli, collards, kale, squash, sweet potatoes, dried beans, brown rice, eggs, turkey, fish. Minimally processed foods altered slightly from natural state. Examples: applesauce, pasta, canned beans, canned or frozen vegetables, canned chicken, whole-wheat bread, white rice, milk oatmeal, tofu (soybeans). WHOA! Avoid highly processed foods or eat very rarely. Highly processed foods contain many unhealthful changes. small amounts of natural nutrients and often have high amounts of saturated fat, added sugar and sodium (salt). Examples: premade or boxed meals, fried foods, chips, soda, candy, sugary cereal, French fries, ice cream, pizza, fast food.

28 Nutrition Facts Label Beneficial nutrients Fiber Vitamins Minerals Protein Eat foods that have 20 percent or more of these nutrients. Nutrients to avoid or limit Total fat Saturated fat Cholesterol Sodium Sugar Try to eat foods that have 5 percent or less of these nutrients. Limit sugars to less than 8 10g per serving.1

29 Whole Grains Whole grain foods contain the entire grain seed and more fiber than refined grains. Whole Grains Amaranth Buckwheat Brown rice Bulgur (cracked wheat) Corn tortillas Millet Oatmeal Popcorn Quinoa Whole-wheat bread Whole-wheat pasta Whole-wheat tortillas Refined Grains Corn flakes Corn tortillas Corn bread Crackers Pretzels White bread White flour White rice

30 Natural vs. Added Sugar Natural sugar is found in whole foods. Natural sugar is found in: Fruit Vegetables 100% juice Milk and dairy products Lactose is the sugar in milk and yogurt. Fructose is the sugar in fruit. Added sugar is included in many processed foods to make them taste sweet. Added sugar is found in: Sodas Candy Flavored yogurts Pastries Sports and energy drinks Sweetened teas Juice drinks Tomato sauce Peanut butter Pizza!

31 Eating Col rful Meals Try to get at least 3 colors at every meal. A variety of colorful foods provides a variety of healthful nutrients. Artificial colors do not have the same nutrients as natural colors. RED is good for our hearts and brains. ORANGE/ is good for our eyes and immune system. GREEN is good for our bones and teeth. BLUE/PURPLE is good for our memory. /BROWN is good for our hearts.

32 QUESTIONS? Thank you! Please sign our contact list if you are interested or would like more information!

33 Follow the conversation on #HungerConference

34 Program Design Six workshops in total one per week Held over consecutive weeks Trained leaders lead workshops at your site. Leaders recruit families to participate. A family is defined as one adult accompanied by at least one child. Leaders order groceries for each workshop. During workshops, participants Prepare recipe together Discuss nutrition information Explore budget techniques Participants receive Family Exploration Food they will be able to prepare the In-Workshop recipe at home.

35 Leader Responsibilities Attend training Recruit participants Provide the Food Bank with workshop schedule Receive, store and maintain all program materials/equipment Review the curriculum and prepare for workshops Order, receive and store groceries for each workshop Order groceries 1 week in advance of each workshop Lead all workshops, 1 per week, for all 6 weeks Mail required paperwork to Food Bank after each workshop Communicate with the Food Bank staff

36 Recruiting Families Advertise Community CookShop throughout your site. Recruit through other programs that you offer. Distribute and hang flyers in high traffic locations. Ask participants to spread the word to others. Ask participating families to bring another family to the next workshop. Pre-register families in the weeks prior to Workshop 1. Get contact information phone numbers for participants. Make registering for the program something exclusive/special. Participants should be aware they can join the program on a first come, first serve basis. Provide participants with the Community CookShop Calendar. Write in the six workshop dates for Community CookShop at your site and ask families to hang up the calendar at home. Over-recruit families for workshops. Invite 20 families, but order groceries for only 15, with the expectation that several will not attend.

37 Workshop Checklist Preparation is the key to a successful, fun Community CookShop lesson! Read the Curriculum ahead of time.

38 Set Up Your Workspace Refer to Workshop Checklist and gather materials: Poster Paperwork o Sign-In Sheet mail a copy, keep original o Family Registration Forms each new family completes o Family Feedback Form o Verification Form Groceries o In-Workshop recipe ingredients o Family Exploration Foods sets Cooking equipment Arrange tables and chairs for sitting and standing.

39 Welcome and Introduction Ask questions to encourage discussion

40 The Cooking Connection TIPS: Assign jobs Create stations Recipes contain a key to help participants identify which food groups are in each recipe. Remind participants about the availability of summer meals

41 Family Food Talk Taste together: One, two, three, taste! Recipes serve tasting-size portions. Encourage respectful and descriptive discussion. Ask leading questions to encourage discussion. Discuss nutritious alternatives and substitutions. Introduce and discuss weekly key nutrition messages.

42 Discover Ways to Save The activity instructions will help you lead participants though their budget worksheets

43 Family Food Budget

44 Bringing It Home