Pantries 2.0 Changing the Face of Emergency Food
|
|
- Clinton Anderson
- 6 years ago
- Views:
Transcription
1 Pantries 2.0 Changing the Face of Emergency Food
2 In YOUR Community 4-H & Youth Schools Online Horticulture Energy Agriculture Nutrition & Health Home & Families Natural Resources & Environment Local Food Systems & Small Farms Community & Economic Development
3 Making the Healthy Choice the Easy Choice emaze.com
4 SNAP-Education & Emergency Food FREE Direct Education FREE Assessment & Assistance FREE Nutrition Promotional Posters, Shelf Talkers & Recipe Cards FREE Training Let us assist you in identifying low-to-no cost ways to promote healthy food choices in your pantry!
5 Direct Education Opportunities Interactive Activity Stations Series Workshops
6 Your Favorite Grocery Store
7 Your Food Pantry
8 Behavioral Economics: The study of how our environment influences our behavior Signage, colors, packaging & product placement can influence food choices: Food choices = health Smarter Food Pantries
9
10 Behavioral Economics in Motion
11 NEFPAT Nutrition Environment Food Pantry Assessment Tool Provide food pantries with resources to make no or low cost changes necessary to improve the nutrition environment at their pantries
12 Assessment: Process Observation Approximately 1 hour max Photos taken, no patrons/volunteers/staff bothered Summary Provided Plan for future Resources Provided Promotional Materials, Recipes, Grant Assistance, Assistance writing or identifying policy to use Reassess
13 Strategies Assessed 1. Increasing Client Choice for Nutritious Options 2. Marketing & Nudging Healthful Practices 3. Providing Various Forms of Fruits & Vegetables 4. Providing Various Types of Fruits & Vegetables 5. Promoting Additional Community Resources 6. Plans for Alternate Eating Patterns
14 Foods to Encourage (F2Es): Modified From: Feeding America. Detailed Foods to Encourage. Healthy Food Bank Hub. Last modified July
15 Increasing Client Choice for Nutritious Options Purchasing Nutritious Donations Proper Food Safety Layout Options Available
16 Nudging Healthful Practices Colorful Posters
17 Nudging Healthful Practices: Recipe Cards * Quick * Simple Ingredients * Limited Cooking * Low Cost *
18 Nudging Healthful Practices: Bundling Bundling food items together as an example of a meal for clients! Example: whole wheat pasta, jar of pasta sauce & ground turkey Consider highlighting a recipe of the week/month to be featured when your clients enter the pantry
19 Forms of Fruits & Vegetables Fresh Frozen Dried Canned
20 Types of Fruits & Vegetables
21 Promote Community Resources What other outreach services are you able to partner with for your patrons? Connect with Agencies Health Screenings Nutrition Education
22 Plan for Alternate Eating Patterns What does your distribution site do for: Do you provide: Training for your volunteers or staff? Low sodium and gluten-free foods? Culturally diverse options?
23 Pantry Spotlight West Chicago, IL
24
25 Pantry Spotlight Alton, IL
26
27
28 Pantry Spotlight Naperville, IL
29
30 Thank You! Connect with facebook.com/illinoisnep Visit our website: Sign up for our e-newsletter while on our Facebook page!
Marna Canterbury, MS, RD Director of Community Health, Lakeview Health, HealthPartners
B. Better Shelf for Better Health: A Partnership Approach Tuesday, November 17, 2015, 1:00 pm session only Minnesota Salon 1 This session will describe Better Shelf for Better Health, an innovative partnership
More informationSeptember 21, 18. If adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Food Smarts Workshop: Parenting Adult 5 week, 60 minutes Week 4 Setting the Stage for Healthy Choices
More informationThe Intersection of Public Health, Community and Clinical Dietetics
AN ASPHN BRIEF - SUMMER 2018 Public Health Community Clinical Dietetics The Intersection of Public Health, Community and Clinical Dietetics T his brief explores the relationship between community, public
More informationCommunity Cooks 2.0 (2013)
Appetite For Change Mission: Bring families together and build healthy communities through growing, cooking, and eating fresh food while creating community-led products and services that build stronger
More informationHealthy Grocery Initiative
Healthy Grocery Initiative Polly s Country Market Chelsea, MI Courtney Stinson, RDN Healthy Grocery Initiative Target market Nutritional Gatekeepers Goals People are trying new foods and recipes Increased
More informationHealthy Food Environments Project. Decreasing sodium in the food banks
Healthy Food Environments Project Decreasing sodium in the food banks CDC Grant Overview Kate Ortiz, MPH, RD Public Health Seattle & King County Why focus on nutrition in the food banks? Diet related diseases
More informationResponse to Advertising
Power House: Youth Experience Session 7 Response to Advertising Session Objectives 1. Participants will engage in 45 minutes of physical activity. 2. Participants will brainstorm possible solutions from
More informationSTRETCHING YOUR FOOD $ Leader Lesson
STRETCHING YOUR FOOD $ Leader Lesson YOUR BEST MONEY SAVING TIP Discuss your best money saving tips for grocery shopping with the 3-4 people around you Everyone decide which is the best tip and share it
More informationPotential Uses of Behavioral Economics to Improve Food Choices: Private and Public Sector Examples
Potential Uses of Behavioral Economics to Improve Food Choices: Private and Public Sector Examples GMA Science Forum: Bringing Focus to Science, Policy and Health Issues May 19, 2011 Joanne Guthrie, Economic
More informationFood Hero Food Purchasing Policy SNAP-Ed and EFNEP
SNAP-Ed and EFNEP FO O D H E R O Fo o d H e r o.org Last Update: April 7, 2015 Food purchases must be appropriate and justified based on current SNAP- Ed/EFNEP guidance and current USDA Dietary Guidelines.
More informationAct Locally, Think Globally: Make a Stronger Impact through Service. Monday, July 7, 2014 Toronto, Ontario, Canada
Act Locally, Think Globally: Make a Stronger Impact through Service Monday, July 7, 2014 Toronto, Ontario, Canada Welcome to the Workshop! Act Locally, Think Globally: Make a Stronger Impact through Service
More informationCORKS FOR A CAUSE. Junior League of Greater Orlando. march 18,2016
Junior League of Greater Orlando CORKS FOR A CAUSE SIP SAVOR SUPPORT YOUR COMMUNITY Corks for a Cause entertains over 300 guests for an evening of philanthropy and revelry while connecting sponsors with
More informationEMERGENCY ESSENTIALS FOOD STORAGE
EMERGENCY ESSENTIALS FOOD STORAGE FOOD STORAGE 101 Introduction: Why Store Food? Like water, food is essential to survival. In a natural disaster, the food supply we rely on every day can be disrupted
More information100 points. MyPlate. MyPlate. Q: Give an example of a healthy versus less healthy choice (or everyday versus sometimes food) within the Fruits group.
MyPlate MyPlate 100 points Q: Give an example of a healthy versus less healthy choice (or everyday versus sometimes food) within the Fruits group. A: Any reasonable answer, such as apples versus apple
More informationDatabases for Characterizing Foods in the As Eaten Form
Databases for Characterizing Foods in the As Eaten Form Elizabeth Condon, M.S., R.D. 36th National Nutrient Databank Conference March 27, 2012 Key Issues Most databases designed for assessing dietary intake
More informationUSDA FOODS More Choices For You. More Options for Them. A USDA Foods Guide for Child Nutrition Professionals
USDA FOODS More Choices For You. More Options for Them. A USDA Foods Guide for Child Nutrition Professionals Agenda USDA Foods and School Nutrition The Benefits of Using USDA Foods The USDA Foods Communications
More informationFor More Information Contact: Travis County SNAP ED Nutrition Education Programs. Enereyda Garza, B.S B Smith Road Austin, TX 78721
For More Information Contact: Enereyda Garza, B.S. 1600-B Smith Road Austin, TX 78721 (512) 854-3184 eggarza@ag.tamu.edu Lucy Estrada, B.S. 1600-B Smith Road Austin, TX 78721 (512) 854-3198 lgestrada@ag.tamu.edu
More informationBoston Green Tourism: September 8th, Daily Table Copyright 2015
Boston Green Tourism: September 8th, 2016 1 MISSION At Daily Table we believe that delicious, wholesome and affordable food should be available to all. We are on a mission to help communities make great
More informationFOOD BANK FOR NEW YORK CITY ADDRESSING HUNGER AND ITS SOURCE
#ChangeOneThing FOOD BANK FOR NEW YORK CITY ADDRESSING HUNGER AND ITS SOURCE Food Bank For New York City is the largest food bank in the nation. Over our 30 year history, we have focused on a broad range
More informationEATING HEALTHY ON A BUDGET
EATING HEALTHY ON A BUDGET WSR Nutrition & Wellness Megan Kennedy Nutrition & Wellness Consultant Brown rice $0.18 per ¼ cup serving A 1 lb. bag costs about $1.50 and contains 10 servings 100% whole wheat
More informationWorking Together to Relieve Hunger
Working Together to Relieve Hunger November 12, 2013 Australia and United States Asking Questions Using the control panel: Type your question in the Questions box during the presentation. Asking Questions
More informationFood & Nutrition Environment Assessment
SESSION 2 FOOD & NUTRITION Food & Nutrition Environment Assessment This fun activity will give you and your preteen a chance to take a closer look at your home food and nutrition surroundings by looking
More informationIf adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eating Smart Being Active 2017: Lesson 4 Fruits & Veggies: Half Your Plate Educator Self-Assessment Supervisor
More informationHunger Games How-To 2017 Guide
Hunger Games How-To 2017 Guide So, you volunteered as Tribute. Thank you for helping us take the odds out of hunger for local families this March and April. MCUM provides two primary services to people
More informationMenu Planning Made Easy
1 Menu Planning Made Easy Wendy Hammond, Pn1 wholisticwoman.com wendy@wholisticwoman.com 2 Menu Planning Made Easy You re busy, busy, busy and the thought of having to plan out meals may feel like just
More informationDRAFT 1. Cooking and Eating Together Messages 2. Make meals and memories together. It s a lesson they ll use for life.
DRAFT 1 Lesson Title: Depression Cooking Grade Level: 9-12 Subject Area: Social Studies Setting: Garden and Classroom Instructional Time: 60 min. High School Content Expectations: USHG ERA 7 7.1.2 Causes
More informationThe Food Bank of Northwest Indiana is proud to present the 15 th annual Hunger Hike, a Walk/Run event to help fight hunger in the Region. The Hunger Hike will take place on Saturday, October 7 th at Oak
More informationEating in America. Sooyoung Uhm, RD, LD Student Health Services Jan 2019
Eating in America Sooyoung Uhm, RD, LD Student Health Services Jan 2019 American eating habits Standard American diet (SAD): excess consumption of refined carbohydrates, fatty meats and added fats that
More informationTHE POWER OF NUDGES: Making the Healthy Choice the Easy Choice in Food Pantries
THE POWER OF NUDGES: Making the Healthy Choice the Easy Choice in Food Pantries CONTENTS FOOD PANTRIES CAN MAKE THE HEALTHY CHOICE THE EASY CHOICE 2 INTRODUCTION...2 GLOSSARY... 4 HIGHLIGHTS OF RESEARCH
More informationBe Food Wise to Reduce Food Waste
Be Food Wise to Reduce Food Waste This is a HCE Educational Program presented during the 2017 WI Association for Home and Community Education Conference. There are about 7 ½ billion people in the world.
More informationGood Grinding for Wise Dining. Choosing Foods Lesson 12: Meal Planning. Let s make a meal plan, yes, we can
Good Grinding for Wise Dining Let s make a meal plan, yes, we can Ask the following questions: Ask someone in the audience to assist you. Give the tally sheet to this person and have them count the number
More informationWhy Plan Ahead for Meals: Reduces stress Saves money Helps one meet nutrient needs Helps one manage calories better
Meal Planning Why Plan Ahead for Meals: Reduces stress Saves money Helps one meet nutrient needs Helps one manage calories better Goals: Learn how to plan healthier meals Plan menus for 2 to 7 days Fact:
More informationMassachusetts Department of Elementary and Secondary Education 1
and Secondary Education 1 This is USDA s Non-Discrimination Statement and MUST be available in this format. The statement is available on the ESE s Office for Food and Nutrition Programs website and also
More informationNetwork for a Healthy California Retail Program Fruit and Vegetable Store Tour Guide
Network for a Healthy California Retail Program Fruit and Vegetable Store Tour Guide Introduction The Network for a Healthy California Retail Program (Retail Program) implements merchandising and promotional
More informationOCTOBER. Apple Tasting. Directions. October Appendix
Apple Tasting Directions Using a different color crayon for each apple, write the name of each apple that you taste in the spaces below. After tasting each apple, draw a picture of an apple under each
More informationSnacks are an important part of a healthy diet. Snacks provide us with energy throughout the day to keep our body functioning at its best.
Snacks are an important part of a healthy diet. Snacks provide us with energy throughout the day to keep our body functioning at its best. This also helps prevent us from getting grumpy from lack of energy
More informationEducator Self-Assessment Supervisor Assessment Fidelity Team Assessment. Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson:
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eat Healthy, Be Active Community Workshops: Workshop 1 Enjoy Healthy Food That Tastes Great Educator Self-Assessment
More informationTaking the Mystery Out of TEFAP. Rosie Krueger Child Nutrition Programs Vermont Agency of Education. Diversity & Inclusion
Taking the Mystery Out of TEFAP Rosie Krueger Child Nutrition Programs Vermont Agency of Education Today we will learn: What USDA Foods are What TEFAP is How Vermont s USDA Foods for TEFAP are selected
More informationSeptember 21, 18. If adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Food Smarts Workshop: Adult 4 week, 60 minutes Week 2 Food Journals, Cooking for One, Eating in Season
More informationFrom Your Agency to Your Client s Table. Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1
From Your Agency to Your Client s Table Karla Moreno Community Nutrition Manager & Alejandra Navarro Community Nutrition Educator 1 Class Overview The importance of building a HEALTHY PLATE Objections
More informationJames Morgan/WWF-International
James Morgan/WWF-International What we eat and how we shop for food creates ripple effects that extend well beyond our families and communities. By being a conscious food consumer, we can take positive
More informationTRANSPORTATION & DISTRIBUTION
TRANSPORTATION & DISTRIBUTION FOOD SAFETY NO.1 While food is being transported to and from your facility, do you: Keep the delivery vehicle clean? Keep perishable food either HOT (above 140 F) or COLD
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 5 Lesson 4: Make Half Your Grains Whole Educator Self-Assessment Supervisor Assessment
More informationDISTRICT 8 4-H FOOD SHOW
DISTRICT 8 4-H FOOD SHOW Rules & Guidelines 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food
More information2016 Annual Report For Interfaith Food Bank dba The Food Basket
2016 Annual Report For Interfaith Food Bank dba The Food Basket This annual report is a summary of what has occurred during the year of 2016 in providing food for those with food insecurities in the Clute,
More informationArmenian National Committee of America Cans for the Cause Campaign Toolkit
Cans for the Cause Campaign Toolkit Dear ANCA Activist: The Armenian National Committee of America (ANCA) has answered President-Elect Barack Obama s challenge to Americans to participate in National Day
More informationMake healthy choices for a healthy body.
Make healthy choices for a healthy body. ACTION PLANNING ORGANIZATION LEADERSHIP A special thank you to PC Children s Charity for making this campaign possible. PC Children s Charity believes nothing will
More informationMAKING MENUS MORE NUTRITIOUS
MAKING MENUS MORE NUTRITIOUS Level 2; Chapter 2 9/25/2015 1 Flow of Food & Nutrition Keeping food safe throughout the flow of food helps to preserve nutrients. Purchasing high-quality products is the first
More informationSpending Less, Eating Better
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Human Nutrition, Food and Animal Science &Department of Family & Consumer Sciences, Cooperative Extension
More informationJune-July, 2018 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
June-July, 2018 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes and Depression Healthcare professionals are aware that people with diabetes are more likely
More informationCooking Matters for Adults
FY2017 Participant Survey First Name 1. What is your sex? Male Female 2. What is your age? under 18 40-49 18-29 50-59 30-39 60 and over 3. What is the highest level of education you have completed? 7.
More informationCulinology: Creative Inquiry. Presented by Dr. M. Condrasky, RD,CCE Clemson University
Culinology: Creative Inquiry Presented by Dr. M. Condrasky, RD,CCE Clemson University Maximizing student engagement is key at all levels During this session we will define and describe two concepts: Culinology
More informationLesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 1: Serve up Your Grains, Vegetables and Fruits. Educator(s) Name (s): Sub-Contractor:
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 1: Serve up Your Grains, Vegetables and Fruits Educator Self-Assessment
More informationEating Well as We Age
Eating Well as We Age Wheat Bread Nutrition Facts Serving Size 2 slices (56g) Servings Per Container 10 Calories 140 Calories from Fat 10 Amount/serving Total Fat 1.5g Saturated Fat 0g Cholesterol0mg Sodium
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
More informationFeeding America Diabetes Initiative January 2014!
Feeding America Diabetes Initiative January 2014! The Need to Address Diabetes & Food Insecurity! The Epidemic of Diabetes: 26 million Americans currently diagnosed with diabetes 79 million considered
More informationHow many of you have gone grocery shopping without knowing what to buy or what foods to make? How many of you have gone to the grocery store and
How many of you have gone grocery shopping without knowing what to buy or what foods to make? How many of you have gone to the grocery store and spent a lot of money on groceries and then came home and
More informationBuilding Healthy Meals with WIC Foods: Fruits & Veggies
Building Healthy Meals with WIC Foods: Fruits & Veggies Who: Why: Parents and caregivers of children participants Nevada WIC parents and caregivers want meal and snack ideas using WIC foods. This class
More informationEducator Self-Assessment Supervisor Assessment Fidelity Team Assessment. Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson:
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eat Healthy, Be Active Community Workshops: Workshop 2 Quick, Healthy Meals and Snacks Educator Self-Assessment
More informationHilary Seligman, MD, MAS
SENIORS, FOOD INSECURITY, HEALTH, AND COMMUNITY PROGRAMMING Hilary Seligman, MD, MAS Senior Medical Advisor and Lead Scientist, Feeding America Associate Professor of Medicine and of Epidemiology & Biostatistics,
More informationCHFFF Lesson 1 What are some examples of sweetened drinks? CHFFF Lesson 1 Why are 100% fruit juice and flavored milk the only slow drinks?
CHFFF Lesson 1 What are some examples of sweetened drinks? CHFFF Lesson 1 Why are 100% fruit juice and flavored milk the only slow drinks? CHFFF Lesson 1 What are some concerns about diet drinks? CHFFF
More information2017 COMMUNITY IMPACT REPORT MEMBER OF
SECOND FEEDING HARVEST COMMUNITY FOOD BANK 2017 COMMUNITY IMPACT REPORT MEMBER OF OUR VISION Healthy and Hunger-free Communities OUR MISSION Provide essential food assistance through a network of partners,
More informationA Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients
A Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients Amanda Schroeder Hege Sodexo Mid-Atlantic Dietetic Internship December
More informationAdult Nutrition Month Display
Adult Nutrition Month Display March is Nutrition Month! This years Nutrition Month theme is Unlock the Potential of Food. Food not only provides nourishment but prevents disease, keeps us well for longer,
More informationMeals on Wheels and More COMMUNITY ENGAGEMENT PLAN
COMMUNITY ENGAGEMENT PLAN 2012 2013 About North York Central Meals on Wheels Inc. was founded in 1969 by members of Newtonbrook and Forest Grove United Churches. The actual meal delivery grew from 3-5
More informationWELCOME THE FRESH 20. Welcome to The Fresh 20! Thank you for downloading your Healthy Eating Guide from The Fresh 20.
WELCOME Welcome to The Fresh 20! Thank you for downloading your Healthy Eating Guide from The Fresh 20. The Fresh 20 is a meal planning service, created for busy families and singles who want to eat fresh,
More informationUnderstanding Nutrition Facts Labels
Understanding Nutrition Facts Labels Target Audience: Job Center clients who participate in Job Club workshops NOTE: Several of the activities in this lesson may also be appropriate for other audiences
More informationVENN DIAGRAM. November Appendix
VENN DIAGRAM Thanksgiving Today First Thanksgiving NOVEMBER Soybean Information Sheet Soy products come from the soybean, a legume native to northern China. The United States is now the world s largest
More informationAim for a healthy weight. Be physically active each day.
Diet Principles and Dietary these two items should be considered each time we make a choice of what goes into our mouth Guidelines Diet Planning 6 basic diet planning principles adequacy enough energy
More informationOCTOBER. Apple Tasting. Directions. October Appendix
Apple Tasting Directions Using a different color crayon for each apple, write the name of each apple that you taste in the spaces below. After tasting each apple, draw a picture of an apple under each
More informationIf adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eat Smart, Live Strong: Lesson Four Eat Smart, Spend Less Educator Self-Assessment Supervisor Assessment
More informationFlorida Standards Met At-A-Glance
It s on the Label Subjects Taught: Language Arts, Mathematics, Health, Physical Education Grade Levels: 3 rd - 5 th Grade Brief Description: Learning to read and utilize food labels and information from
More informationSo how do we get balance back into our meals? Start by consuming a variety of nutrient rich foods and beverages:
It s back to school and that means busier schedules with homework, after-school programs, sports activities and school activities. With today s busy lifestyles, eating has turned from three square meals
More informationMissouri Eat Smart Guidelines Grades Pre K-12, 2 nd Ed.
To comment on these guidelines, go to: http://168.166.46.216/dhss_survey/dcph/content/missourieatsmartguidelines/missourieatsmartguidelines.asp. Missouri Eat Smart Guidelines Grades Pre K-12, 2 nd Ed.
More informationBalanced Budget Cookbook Lesson Plan: Tuna Salad
Lesson Overview Balanced Budget Cookbook Lesson Plan: Tuna Salad This lesson will feature the tuna salad recipe from The Balanced Budget Cookbook (page 17). You will demonstrate how to prepare this recipe
More informationnational local specialty dog AGENDA Online Market Online Consumer Building Programs Retail Responds US Online Meal Kit Sales, Billions +210% $1.5B 2016 2017(est.) Source: Packaged Facts $799B +4.3% $669B
More informationChapter 8: Learning More About the Food We Eat. Lesson Objectives. Review the Last Chapter. Helpful Hints
Chapter 8: Learning More About the Food We Eat Lesson Objectives 1. To illustrate how to select healthy food based on information found on nutrition labels. 2. To apply participants knowledge of healthy
More informationHealthy Minds Survey. Report on Hungry to Learn
Healthy Minds Survey Report on Hungry to Learn February 18, 2016 Background In Spring 2015, City College, Mesa College, Miramar College, and Continuing Education were among 10 community colleges who participated
More informationTeam Nutrition and The HealthierUS School Challenge. Eileen Ferruggiaro, RD, PhD USDA Food and Nutrition Service
Team Nutrition and The HealthierUS School Challenge Eileen Ferruggiaro, RD, PhD USDA Food and Nutrition Service Team Nutrition Web Site Follow Us on www.teamnutrition.usda.gov www.fns.usda.gov/cnd/governance/legislation/nutritionstandards
More informationNational CACFP Sponsor Association Annual Meeting Minutes April 24, 2014
2015 Annual Meeting National CACFP Sponsor Association Annual Meeting Minutes April 24, 2014 The meeting was called to order on April 24, 2014 at 8:05am. Board members present: President Blake Stanford,
More informationAdd A Little Color to Your Life Bulletin Board Lesson
Add A Little Color to Your Life Bulletin Board Lesson PB-000-02 Bulletin Board and Self-Paced Interactive Lesson Cover Sheet You must include all components of the display to have a complete lesson. All
More informationSchool Breakfast Meal Pattern Requirements
School Breakfast Meal Pattern Requirements Orientation to the Massachusetts National School Lunch Program Operations Presented by: Linda Fischer, RD, LDN Framingham, MA August 13, 2014 Agenda Breakfast
More informationABC s of Eating well. Most importantly, I m a mom. Answers to Buzzwords so you can Cook with Confidence 10/23/2014
ABC s of Eating well I m not a farmer, but I m a farmer s daughter Answers to Buzzwords so you can Cook with Confidence Jen Haugen, RDN, LD www.jenhaugen.com I ve always been interested in where my food
More informationSyllabus Snapshot. by Amazing Brains. Exam Body: CCEA Level: GCSE Subject: Food and Nutrition
Syllabus Snapshot by Amazing Brains Exam Body: CCEA Level: GCSE Subject: Food and Nutrition 2 Specification at a Glance The table below summarises the structure of this GCSE course. Assessment Weightings
More informationHEALTHY EATING IN THE WORKPLACE
HEALTHY EATING IN THE WORKPLACE LISA MICHELLE MILLER, BS, NC NUTRITION CONSULTANT, CERTIFIED APRIL 20 TH, 2016 2016 kitchenonfire.com / oceanviewnutrition.com 2 PROPER NUTRITION IS IMPORTANT though often
More informationLetter to Teachers Xtreme Cuisine Curriculum Components Xtreme Cuisine Cooking School Class Schedule... 4
Organizing an Xtreme Cuisine Cooking School Class Table of Contents Letter to Teachers... 1 Xtreme Cuisine Curriculum Components... 2 Xtreme Cuisine Cooking School Class Schedule... 4 Lesson 1: Introduction
More informationUSDA Foods Game. Food Distribution, FNS. USDA FOODS: Healthy Choices, American Grown
USDA Foods Game Food Distribution, FNS PRESENTERS: USDA Foods Game Amy Frady (Host) FDD Laura Walter - AMS Katie Wilson - NFSMI Ed Herrera Idaho State Dept. of Education Sheldon Gordon Child Nutrition
More informationCACFP Meal Requirements & Healthy Eating in the Classroom
CACFP Meal Requirements & Healthy Eating in the Classroom Facilitator Ligea Alexander; Food Program VISTA About the Network for Youth Success Review of the Child and Adult Care Food Program (CACFP) CACFP
More informationHealthy Foods for my School
, y Healthy Foods for my School Schools are an ideal place for children and youth to observe and learn about healthy eating. Children learn about nutrition at school and they often eat at school or buy
More informationPrice, Placement, and Promotion of Healthy Food Products. Understanding the Inventory Tracking Tool
Price, Placement, and Promotion of Healthy Food Products Understanding the Inventory Tracking Tool Price The amount a customer pays for a product. Price is very important to store owners as it helps determine
More informationFinding the Sweet Spot in the New School Nutrition Regulations
Finding the Sweet Spot in the New School Nutrition Regulations 2013 School Nutrition Association Annual Conference & Expo Lesley Baradel, RD Chef Steven Burke July 15, 2013 National Peanut Board Farmer-funded
More informationRecipe Submission. Basic Information
Recipe Submission Basic Information The recipe contest submission form consists of 3 sections: basic information (6 questions), recipe submission (8 questions along with slots to include details for up
More informationTreeHouse Foods Amends Best By Dates in Voluntary Product Recall of Macaroni & Cheese Cup Products
Recalls, Market Withdrawals, & Safety Alerts > TreeHouse Foods Amends Best By Dates in Voluntary Product Recall of Macaroni & Cheese Cup Products back to Recalls, Market Withdrawals, & Safety Alerts Company
More information$.25 Cents a Meal. Meals that Matter. Become a Positive Force
$.25 Cents a Meal Meals that Matter Friends and Family Community Connection is a non-profit 501(c)(3) corporation located in San Diego, CA. Formed in 1996, FFCC s purpose is to meet the needs of families
More informationMichigan Farmers Market Association Prescription for Health Evaluation Tools: Pre and Post-Program Surveys
Michigan Farmers Market Association Prescription for Health Evaluation Tools: Pre and Post-Program Surveys The following survey tools are intended to streamline and standardize data collection among Prescription
More informationMIDDLETOWN TOWNSHIP PUBLIC SCHOOLS PO Box 4170, MIDDLETOWN, NJ (732) FAX (732)
MIDDLETOWN TOWNSHIP PUBLIC SCHOOLS PO Box 470, MIDDLETOWN, NJ 07748 (732) 67-3850 FAX (732) 29-035 www.middletownk2.org Dear Middletown Township School District Parent: The USDA has recently issued new
More information