COMMON THREADS: COMMUNITY HEALTH THROUGH COOKING. PREPARED FOR Community Health IPC Innovation & Connection Conference

Transcription

1 COMMON THREADS: COMMUNITY HEALTH THROUGH COOKING PREPARED FOR Community Health IPC Innovation & Connection Conference

2 KIDS IN CRISIS X3 66% 13% 21% FAMILY MEALS IN DECLINE Since 1980, obesity rates have tripled among children 8-12 in the district are eligible for the federal free or reduced school lunch program Food insecurity affects approx. 13% of children in Miami-Dade County rate of adult obesity in Miami-Dade County Families who eat together, stay together; kids less likely to have eating disorders, use drugs/alcohol.

3 COMMON THREADS MISSION Founded in 2003 in Chicago, Common Threads was created to bring health and wellness to children, families and communities through cooking and nutrition education. By integrating preventative health programs into school districts and community organizations, Common Threads not only helps combat the rising number of diet-related diseases, but also cultivates a culture that embraces a healthier lifestyle and celebrates diversity through food.

4 MIAMI IMPACT SY Chicago Pittsburgh New York 15,715 participants Washington DC 60+ school and community partners Los Angeles Austin New Orleans Jacksonville Miami 87,800 meals and snacks cooking and enjoyed 2 Evaluation Staff 17 Program Staff 7 Fundraising Staff 6 Business Office Staff

5 MIAMI PARTNERS

6 PROGRAMMING IN SOUTH FLORIDA Common Threads provides our nutrition education programs in a variety of settings: In-classroom, after school and teacher training programs in M-DCPS and BCS Hands-on programs after school and during the Summer in Miami- Dade Parks, Miami Beach Parks, North Miami Parks, and various Summer camps Family workshops in libraries and in partnership with museums Healthy Store Tours and other programs in partnership with transitional housing facilities Innovative programs and pilot programs in medical partnerships

7 CORE PROGRAMS

8 Common Threads programs cover a variety of focus areas that can be implemented is a range of contexts and partnership models. Focus Core Content Alignment Nutrition and Healthy Eating Culinary Skills Interpersonal Skills and Teamwork Professional Development Cultural Education Context In-School After-School & Summer Community Orgs Healthcare Settings Social Services Digital Learning Programs Small Bites & Garden Bites Teacher Cooking Class Cooking Skills (Basic/Advanced) Grocery Store Tours Parent Workshops Health Teacher Training Family Cooking Class Pilot Programs Delivery Model Direct Service Train the Facilitator Train the Trainer Co-Development of Programs Funding Model Granted by Common Threads Cost-Sharing Fee-Based Joint Grant

9 SMALL BITES: NUTRITION EDUCATION Eight core 1-hour classroom-based lessons (up to 26) PK-8th grade level specific lesson plans Out-of-school time versions available Knife-free cooking to make healthy snacks ADAPTATIONS: Lotus House Mommy and Me Florida Impact Breakspot Summer Sites Pinecrest Library nutrition workshops

10 COOKING SKILLS AND WORLD CUISINE Ten 2-hour cooking-based lessons, up to 20 students in 3 rd -8 th grade Chef Instructor provided by Common Threads Basic level and Advanced level Opportunity for peer to peer teamwork and learning and youth mentorship with adult volunteers ADAPTATIONS: City of Hialeah Summer programming Health Connect partnership Carrfour/Verde Farms- trained Nursing Students

11 ADULT AND FAMILY PROGRAMS Trained Common Threads Chef Instructor provided Options: Two-Hour Family Cooking Classes (2-6 class series) Two-Hour Chef Guided Grocery Store Tours minute Interactive Parent Workshops ADAPTATIONS: Baptist Health of South Florida WIC Carrfour Supportive Housing

12 PROGRAM EVALUATION Cooking Skills and World Cuisine has been demonstrated to increase student* Nutrition knowledge Self confidence in cooking skills Frequency of helping to cook at home Communication about healthy eating to the family Trial of new fruits and vegetables Vegetable and fruit consumption Parents agree that effects are lasting and students Continue to talk about healthy eating and cooking Have the knowledge and skills to make healthy meals Help to cook at home For at least six months after the end of the program *All results are statistically significant. (Jarpe-Ratner et al. J Soc Nutr Educ Behav 48: , 2016)

13 HEALTHCARE PARTNERSHIPS

14 CULINARY MEDICINE Cooking Up Health Program (10-12 lessons): Designed to teach students in medicine and allied health sciences about nutrition and healthy cooking through culinary medicine and community health. Participation in the course significantly increased medical students: Nutrition knowledge Self-confidence in eating recommended amounts of fruits and vegetables and cooking skills Understanding of importance of nutrition counseling in patient care Self-confidence in nutrition and obesity counseling

15 SCHOOL BASED HEALTH REFERRALS Nurse referral program: Currently working with 2 schools in M- DCPS. School nurses refer students identified as overweight or obese to the Common Threads after school cooking class. Project Goals (in-progress): Establish a healthy relationship with food Mentoring by chef-instructor, experiential learning, teamwork Endpoints to be monitored: Bi-annual height, weight, and blood pressure Comparison to students referred to standard of care

16 COOKING IN PRIMARY CARE Recipes for Health Program (8 lessons): Designed for patients with type 2 diabetes, hypertension, hyperlipidemia. Each class includes dinner preparation and discussion on the fundamentals of nutrition and disease management through diet. Participant outcomes include: Cohort 1: Feasibility study (completed): high attendance and satisfaction Cohort 2: Pilot study (completed): Evaluation of changes in nutrition knowledge, attitudes, behaviors, and self-confidence in ability to manage disease Cohort 3: Underway Evaluation measures are same as Pilot study.

17 FOOD PHILOSOPHY Common Threads takes pride in its curriculum the use of fresh, unprocessed ingredients. We keep our food philosophy in mind for each of our classes and recipes. Use whole grains, fresh fruits and vegetables, lean meats (organic whenever possible), hormone-free dairy, low-sodium versions of foods like canned beans and vegetable broths or bouillon, and less-processed fats & oils like coldpressed olive oil We minimize use of refined sugar, butter and cream We never use products that contain high- fructose corn syrup or hydrogenated oil We choose healthy pre-class snacks (veggies, fruit, grains, etc.)

18 Recipe Demo

19 THANK YOU! FOR MORE INFORMATION, CONTACT: RACHEL BIDERMAN SENIOR PROGRAM MANAGER, MIAMI