Partnering with Food Skills for Families to build strong Communities AOHC Conference – June 13, 2018
Building Healthier Communities • Connecting people in the kitchen • Teaching fun hands-on cooking skills • Making healthy eating easy, enjoyable and affordable
Program Overview
Hands-on Learning in the Community
Background Evidence-Based Healthy Eating Strategy Initiatives
• FSF began as one of five evidence-based Healthy Eating Strategy Initiatives under the BC Healthy Living Alliance (funded through ActNow! BC 2007 -2010. Now currently
Key Target
• 7 out or 10 British Columbians will eat at least 5-7 servings of vegetables and fruit a day
Priority Populations
• FSF was originally designed by Diabetes Canada to achieve this target in populations most at risk for diabetes: Aboriginal, Newcomers, Punjabi and Low Income. Active Seniors was developed and added in during 2012.
funded through BC Government)
Program Development Consultation indicated the need for a…
…comprehensive, standardized best practice curriculum.
Developed: • By a team of community RDs, CDEs across BC • A standardized, best practice curriculum for teaching healthy eating and cooking skills • A train-the-trainer mentorship program for lay personnel (Community Facilitators)
Consultation With: • Community Partners, e.g., Aboriginal, Punjabi, Seniors communities, Fresh Choice Kitchens (Greater Vancouver Food Bank Society), DASH BC, etc.
Program Goals Build cooking skills and nutritional knowledge in targeted, priority populations
• • • • •
Aboriginal Newcomers Low income Punjabi Active Seniors
Increase capacity within communities across BC
• Train community facilitators to reach out to and improve food and nutrition knowledge and skills in the targeted population
Enhance existing food programs in BC communities
• Include community kitchens, schoolbased initiatives, food literacy and parent/child nutritional programs.
Program Design The standardized curriculum has a consistent core knowledge and skill foundation
Has six sessions addressing different topics based on the Canada Food Guide including food label reading, shopping (grocery tour)
Information and recipes are available to support each session and are adapted to the needs of each priority population.
Supported by Facilitator Manuals and Participant Handbooks for each priority population
Community Facilitator and Host Support Added-Value Support from Diabetes Canada FSF Team: • Pre-during and post program support • Materials are organized, copied and sent to host locations • Pre-Post evaluations are summarized and analyzed • Ongoing education about topics related to FSF program are offered e.g. webinars & newsletters
Curriculum
Evidence-Based and Adapted to Priority Populations
Curriculum Outline Session 1
Variety for Healthy Eating
Session 2
Fabulous Fruits, Vegetable and Whole Grain Goodness
Session 3
Meat & Alternatives, Milk & Alternatives & Healthy Fats
Session 4
Planning Healthy Meals, Snacks and Beverages
Session 5
Savvy Shopping (Grocery Store Tour)
Session 6
Celebrations!
Curriculum: Food Sense
Tips to save money via meal planning Ways to modify recipes based on availability Good for a variety of populations
Curriculum: South Asian
ďƒź Recipes combine traditional & western foods ďƒź Dual language format
Curriculum: Newcomers Canadian food system Shopping in western supermarkets Canned foods and what to do with them Food substitutes for traditional foods not available in BC
Curriculum: Aboriginal
ďƒź Uses traditional ingredients ďƒź Provides a medium for storytelling
Curriculum: Active Seniors
Reinforces healthy eating habits Make new friends and grow social networks Cooking for one & how to reduce a recipe
FSF Success
Our Impact 143
450+
Communities
Community Facilitators
7
11,000+
Evaluation Reports
Participants
1300+
Programs Delivered
32,000+
Adults and Children Reached
Evaluation Outcomes Has positively influenced healthier eating behaviours Participants eat more fruits and vegetables everyday as a result of taking the program Cook more meals from scratch Have a higher confidence about preparing and cooking healthy food, trying new foods, following food safety procedures, and understanding nutrition facts on food labels
Partnering with Food Skills for Families to build strong Ontario Communities
FSF - Ontario Expansion Projects 2017-2018 Partnered with Scarborough CHC (along with 8 other groups) and HKCC to deliver Train the Trainer in October, 2017 to 13 CFs and are now implementing programs
Roles: Scarborough CHC – Community Outreach to identify and support CFs in participating and implementing program Diabetes Canada – Implemented the TTT and provides administrative pre/during/post program support Feedback: 100% satisfied with the teaching received at the TTT
FSF –Ontario Expansion Projects • 2015: Piloted 6 week program in Toronto at Parkdale Community Health Centre ( - received very good feedback consistent with B.C.): 2015 • 2017Partnered with Timiskaming CHC and HKCC to deliver Train the Trainer week of May 29th week and implemented 10 programs: 20172018 • Partnered with UHN/Toronto Rehab. Institute (and 7 other Hospitals) to deliver a Train the Trainer session for 11 Registered Dietitians week of April 30th and then implement 12 programs: 2018
Next Steps In 2018, continuing to build partnerships:
• Program Delivery • Funding Opportunities
www.foodskillsforfamilies.ca
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Jill MacDonald Jill.Macdonald@diabetes.ca Thank you to:
Dominika Siemiatkowska dsiem@schcontario.ca Christina Tran ctran@sherbourne.on.ca