Welcome to Nutrition Education at Oregon Food Bank! Thanks for your interest in volunteering to share your strength with families in need. You have a great opportunity to engage members of your community living with low incomes in hands-on cooking classes designed to empower them to get the most nutrition out of their limited budgets and increase their food security. In this volunteer information packet you ll find some basics about Oregon Food Bank and volunteer opportunities in our nutrition education program. Program Overview Our 6-week volunteer-taught nutrition education courses use Share Our Strength s Cooking Matters curricula to connect families with food by teaching them how to prepare tasty, healthy, lowcost meals. Cooking Matters, nationally sponsored by the ConAgra Foods Foundation, is a groundbreaking nutrition education program that connects families with food by teaching them how to prepare healthy, tasty, low-cost meals. Oregon Food Bank is one of over 25 partner organizations nationwide to offer Cooking Matters curricula, which include materials aimed at teens, teen parents, adults, kids, families and in-home childcare providers. What is Share Our Strength? Share Our Strength (SOS) is a national organization working to make sure no kid in America grows up hungry. SOS weaves together a net of community groups, activist and food programs to catch children at risk of hunger, and surround them with nutritious food where they live, learn and play. Learn more at strength.org Oregon Food Bank s Education Programs, feeding our future through garden and nutrition education because no one should be hungry.
Oregon Food Bank and the Oregon Food Bank Network If you re new to Oregon Food Bank, please take a few moments to read more about our organization before you move on to learn more about nutrition education. The OFB Network Oregon Food Bank distributes food through a cooperative, statewide network of partner agencies and programs throughout Oregon and Clark County, Wash. OFB distributes food to 20 regional food banks (4 OFB branches and 16 independent non-profits), which, in turn, distribute food to 947 local agencies and programs, such as food pantries, soup kitchens, shelters and more. These local programs provide food directly to people who are hungry in the form of boxes of food for people to take home or prepared meals. More than 240,000 people per month ate meals from an emergency food box last year. In 2009-10, the OFB Network moved a total of 72 million pounds of food: food industry donation, 55 percent; food drives, 16 percent; USDA, 15 percent; purchased, 13 percent. The Oregon Food Bank Network has a large geographic service area that covers a diverse array of urban and rural communities. Each presents challenges and opportunities for organizations that serve people with low incomes. Working with our statewide network allows OFB to ensure efficient and equitable distribution of food throughout Oregon and Clark County, Wash. Who is hungry? Most adult recipients 92 percent are looking for work, working, retired or disabled. 33 percent of those receiving emergency food are children. Households with children are the largest group served. Children who are hungry have more difficulty learning in school and have a higher risk for health problems later in life. Agencies continue to see new faces... people seeking help for the first time in their lives. Why are so many people in Oregon and Clark County, Washington, hungry? Hunger is an income issue. 73 percent of households receiving emergency food reported incomes less than 100 percent of the federal poverty level $22,050 for a family of four. A basic family budget enough to cover the essential needs for a family of four was $45,274 in 2007, while a full time job at Oregon's 2010 minimum wage provided only $17,500.
Volunteer Opportunities There are a number of volunteer positions available through our Nutrition Education Program. Job descriptions for primary volunteer team roles are provided on the following pages. Additional opportunities are published through e-mail updates sent to current and potential volunteers who have completed the online volunteer application. My favorite story comes from the very first class I ever taught. All the participants were teen moms. At graduation, one of them told us that the only bright spot in her otherwise unhappy childhood was going to her grandmother s for Sunday dinner. She then said that she had doubted she could ever giver her little boy any happy food memories but knew that now she would be able to. That totally sold me on Cooking Matters! Amelia Hard, Portland s first Cooking Matters volunteer 6-Week Cooking Matters Courses: Chef Instructor: Draws on culinary background and knowledge to teach classes and share cooking expertise with class participants based on Cooking Matters lesson plans and curricula Shopper: Shops for recipe ingredients and some class materials prior to class, shares shopping expertise with class participants, supports volunteer team during class Lead Assistant: Manages class materials and supports volunteer team during class with one-on-one assistance to class participants and attention to overall time management Other Opportunities: Special Projects: Short and long-term projects related to basic program administration, curriculum development, volunteer training, grant-based projects, program improvements and other topics Events and Single Session Workshops: Provides expertise around stretching food dollars, basic cooking and meal planning, and other topics as requested by agencies or organizations hosting resource events for community members living with low incomes Cooking From The Garden: Chef Instructors and support volunteers work in collaboration with OFB Learning Gardens volunteers to provide education about bringing the harvest to the table (seasonal) It was wonderful! I have so much more confidence and have been inspired by this class, and especially the chef! She rocked at having us do the cooking, and all instructors gave tips and hints. Cooking Matters graduate, Kelly Elementary SUN Program
Volunteer Training Requirements Much of the training for nutrition education program volunteers happens on the job or at the Onsite Orientation the week prior to a 6-week class, but there are some common tasks all new volunteers must complete prior to signing up for a class. Additional suggestions for training will come from observation by program staff, but all volunteers are encouraged to consider for themselves what tools would help them become more effective instructors. Getting Started: Complete the Nutrition Education Program Online Application Review the Volunteer Information Packet Attend a Group Orientation at Oregon Food Bank (as available) Observe a Current Cooking Matters Class in Session o Skills and knowledge self-assessment drives other training after your observation o If you need to brush up on a topic like food safety, MyPyramid, etc., program staff will provide additional training materials Review additional Volunteer Training Materials Volunteer Role-Specific Training o Lead-In-Training: lead assistants are often trained on the job with the assistance of a veteran lead assistant at their first class series o Shopper Shadow and Individual Shopper Training: new shoppers complete training with program staff about procedures; they are also encouraged to shadow a veteran shopper prior to the start of their course. o Chef Instructor Mentor and Individual Chef Training: new chef instructors complete training with program staff about procedures and basic program information; they are also encouraged to connect with a veteran chef instructor for advice on best practices and troubleshooting Before Your First Class: Complete a Cooking Matters Volunteer Waiver Program staff complete reference check Complete extra training selected after class observation o OSU online modules: Eat Well For Less o Food handler training for chef instructors who are not culinary professionals Read and sign the Volunteer Agreement Attend Onsite Orientation at the location where your class will be held After Your first class: Self evaluation o Complete an informal evaluation of how your first class went o Ask for feedback and tips for improvement from fellow volunteers and staff o Recognize yourself for sharing your strengths with neighbors in need Ongoing training o Information about training and program updates will be sent periodically via e- mail; some training topics may be required and others will be optional o Contact program staff with specific questions or needs
Volunteer Job Description Job Title: OFB Staff Contact: Chef Instructor, Nutrition Education Program Nutrition Education Program Coordinator 503.282.0555 x2271 nutritioneducation@oregonfoodbank.org Position Summary: Chef Instructors teach multi-session class series, using lesson plans and recipes provided for each class. Volunteer Chef Instructors work in collaboration with support volunteers to lead delivery of cooking, nutrition, food budgeting and food safety and sanitation messages with community members living with low incomes. Duties: Plan menus and lessons using the curriculum provided as a guide Work with groups of 8-15 students to create a wonderful meal while instructing them on food preparation techniques, proper food handling, how to create healthy meals and basic nutrition messages Lead discussions about food budgeting, shopping strategies, and healthy nutrition from the USDA MyPyramid Assist participants with skills, ideas, and solutions which enhance their food/nutrition knowledge Clearly communicate OFB s mission and purpose of class series to class participants Discuss recipe selections with Program Staff prior to on-site volunteer training Communicate class format and needs to Lead Assistant and Shopper volunteers Review all menus with Shopper volunteer and discuss any changes to ingredients Support Lead Assistant volunteer s efforts to coordinate class laundry Physical / Age requirements: 18+ years. Work conditions may include standing, pushing, pulling, lifting, bending in a standard kitchen environment. Skills / Experience required: Experienced cooking skills; professional training or experience in the culinary industry strongly preferred Interest in working with low-income individuals with diverse backgrounds Strong food safety and sanitation skills; volunteers without formal culinary training will be required to obtain a food handler card prior to teaching their first session Good organizational and time management skills Ability to work collaboratively within a team as well as one-on-one with class participants Good communication skills Willingness to adhere to program policies and team decisions Time Commitment: travel to and from class locations; 2 hour onsite orientation the week prior to the start of class; 3 hours per week for a 6-week course plus additional time to plan and prepare for lesson delivery Resources Provided: Orientation to program, curriculum training and on-site training with Program Staff, Agency Contact and Volunteer Team. Periodic optional group trainings on special topics. Additional resources and training available as needed. How does this help Oregon Food Bank? Oregon Food Bank s Nutrition Education Program offers cooking and nutrition classes to individuals and families living with low incomes to help them make the most of their food resources. By providing cooking, nutrition, and food budgeting skills to those who struggle to feed their families, the Nutrition Education Program makes a lasting impact on ending hunger at its root causes. Students walk away with the necessary skills to support improving their personal food security and increasing self sufficiency.
Volunteer Job Description Job Title: OFB Staff Contact: Lead Assistant, Nutrition Education Program Nutrition Education Program Coordinator 503.282.0555 x2271 nutritioneducation@oregonfoodbank.org Position Summary: Lead Assistant volunteers help facilitate multi-session class series lead by volunteer Chef Instructors to share cooking, nutrition, food budgeting and food safety and sanitation messages with community members living with low incomes. They are responsible for managing class equipment and supplies, as well as supporting Chef Instructors with flow of class and time management, and assisting class participants as needed. Duties: Maintain and organize supplies and equipment allocated to the class series Communicate with Chef Instructor weekly to discuss needs for each class session Set up cooking class supplies and kitchen space before class each week with support of Volunteer Team Complete participant and volunteer sign-in process each week Assist Chef Instructor with flow of class by keeping participants and Volunteer Team on schedule Provide assistance to participants throughout class as needed Facilitate participant clean-up tasks during and after class Coordinate weekly completion of class laundry with support of Volunteer Team Submit a weekly class report to Program Staff via phone or e-mail Physical / Age requirements: 18+ years, the ability to lift 30 pounds. Work conditions may include standing, pushing, pulling, lifting, bending in a standard kitchen environment. Skills / Experience required: Basic cooking knowledge and skills; basic food handling knowledge or ability to learn about food handling Ability to work collaboratively within a team as well as one-on-one with class participants Strong critical thinking, troubleshooting and problem solving skills Good organizational and time management skills Good communication skills Willingness to adhere to program policies and team decisions Time Commitment: travel to and from class locations; 2 hour onsite orientation the week prior to the start of class; 3 hours per week for a 6-week course Resources Provided: Orientation to program, individual Lead Assistant training and onsite training with Program Staff, Agency Contact and Volunteer Team. Periodic optional group trainings on special topics. Additional resources and training available as needed. How does this help Oregon Food Bank? Oregon Food Bank s Nutrition Education Program offers cooking and nutrition classes to individuals and families living with low incomes to help them make the most of their food resources. By providing cooking, nutrition, and food budgeting skills to those who struggle to feed their families, the Nutrition Education Program makes a lasting impact on ending hunger at its root causes. Students walk away with the necessary skills to support improving their personal food security and increasing self sufficiency.
Volunteer Job Description Job Title: OFB Staff Contact: Shopper, Nutrition Education Program Nutrition Education Program Coordinator 503.282.0555 x2271 nutritioneducation@oregonfoodbank.org Position Summary: Shopper volunteers help facilitate a multi-session class led by volunteer Chef Instructors to share cooking, nutrition, food budgeting and food safety and sanitation messages with community members living with low incomes. Shopper volunteers purchase food items to be used in class, prepare participant take-home bags and contribute during class by relaying shopping skills that help maximize nutrition and control food budgets. Duties: Communicate with Agency Coordinator to confirm participant numbers each week prior to shopping Shop weekly for class ingredients and supplies as well as participant take-home bags using Oregon Food Bank shopping lists and gift cards provided by Program Staff Deliver groceries to class site and prepare participant take-home bags and classroom demo supplies Review following week s menu with Chef Instructor and discuss changes to shopping list Provide assistance to participants throughout class as needed Contribute to class lessons related to shopping and food budgeting Keep accurate, organized records of money and receipts and submit to Program Staff Support Lead Assistant volunteer s efforts to coordinate class laundry Physical / Age requirements: 18+ years, the ability to lift 30 pounds, reliable transportation and valid driver license. Work conditions may include standing, pushing, pulling, lifting, bending in a standard kitchen environment. Skills / Experience required: Basic cooking knowledge and skills; basic food handling knowledge or ability to learn about food handling Ability to work collaboratively within a team as well as one-on-one with class participants Strong organizational and money management skills Confidence with grocery store shopping and shopping on a budget Access to proper cold storage for perishable ingredient purchases Contribute to class lessons related to shopping and food budgeting Good communication skills Willingness to adhere to program policies and team decisions Time Commitment: travel to and from class locations; 2 hour onsite orientation the week prior to the start of class; 3 hours per week for a 6-week course plus 1-2 additional hours per week to shop. Resources Provided: Orientation to program, individual shopper training and onsite training with Program Staff, Agency Contact and Volunteer Team. Periodic optional group trainings on special topics. Additional resources and training available as needed. How does this help Oregon Food Bank? Oregon Food Bank s Nutrition Education Program offers cooking and nutrition classes to individuals and families living with low incomes to help them make the most of their food resources. By providing cooking, nutrition, and food budgeting skills to those who struggle to feed their families, the Nutrition Education Program makes a lasting impact on ending hunger at its root causes. Students walk away with the necessary skills to support improving their personal food security and increasing self sufficiency.
Frequently Asked Questions for Volunteers What is Share Our Strength s Cooking Matters? Who participates in Cooking Matters classes? What do participants receive as part of attending the classes? How are the classes structured? Who teaches Cooking Matters classes? Where are classes held? What is the time commitment? What if I can t volunteer for 6 weeks in a row? How do I sign up for a class? What kind of training is required? Cooking Matters is the set of curricula Oregon Food Bank has selected for use in our Nutrition Education Program. Created by the national anti-hunger organization, Share Our Strength (SOS), and hosted by over 25 partner organizations around the country, Cooking Matters is a groundbreaking nutrition education program that connects families with food by teaching them how to prepare healthy, tasty, low-cost meals. Curricula are developed by staff in the SOS national office and include lesson plans, activities, handouts, and recipes with nutrition content based on MyPyramid. Classes are for those at risk of hunger or malnutrition due to inadequate income (or whose children are at risk of hunger or malnutrition). Class size ranges from 10-15 participants depending on the location and population served. Community organizations such as senior centers, afterschool programs, low-income housing, parenting groups, and treatment centers with an existing client base work with OFB to provide these free classes for their clients. Populations served include kids, teens, adults, families and seniors. At the end of each class in weeks 1-5, participants receive the day s recipes and a bag of groceries containing the ingredients to make the main dish at home. During the last class, each graduate receives some small gifts and a certificate of completion. Each class participant receives the class curriculum a resource containing nutrition, food safety and food budgeting information in addition to numerous healthy, low-cost recipes. We teach basic cooking techniques and discuss healthy eating habits and budgeting each week. Participants and volunteers work together to prepare recipes that reflect the day s nutrition and food safety messages. At the end of each class, everyone sits down to share a meal. For some courses, the fifth class is a tour at a local grocery store where food budgeting, food selection and reading nutrition labels are emphasized. During the final class there is a review and a graduation ceremony. Classes are taught by volunteer teams of 3-4 including a chef instructor, shopper and class assistant(s). Most chef instructors come to the program with professional experience in the culinary field. Nutrition professionals are also encouraged to volunteer. Many other volunteers are students or accomplished home cooks with an interest in public health and food security. Classes are held in the kitchens at OFB in NE Portland or OFB West in Beaverton, as well as at community sites around the 4-county Metro Area. Each class will meet for two hours once a week for six weeks. Volunteers should plan to arrive 30 minutes prior to class for set-up. Depending on the volunteer role, you may spend an additional 1-2 hours per week to prepare. In addition, an Onsite Orientation with program staff, volunteers and agency staff takes place at the class site the week prior to the start of the class. Class schedules vary from term to term, but are limited to Monday through Thursday, 9 a.m. to 8 p.m. and Fridays until noon. We prefer to work with volunteers who can make a 7-week commitment (including Orientation), but we can often make arrangements for a substitute volunteer if you notify us at the time you sign up to work with a class. After completing our online volunteer application, you re name is added to our e-mail update list. When you see a volunteer opportunity in an update that interests you, reply to program staff. If you are placed in a class, you ll be notified via phone or e-mail. At a minimum, new volunteers must complete an informal interview with program staff and observe a class in session after completing the volunteer application. Additional training is provided as needed and as part of the Onsite Orientation prior to each course.