Empowering in the kitchen: How to share food skills and promote wellbeing Adam Hudson, Community RD Port Hope Northumberland CHC AOHC Conference June 13th, 2018 1
CFPC CoI Templates: Slide 1 – used in Faculty presentation only.
Faculty/Presenter Disclosure • Presenter: Adam Hudson
• Relationships with financial sponsors: - Employee of Port Hope Northumberland Community Health Centre
CFPC CoI Templates: Slide 2
Disclosure of Financial Support • This program has received financial support from The Port Hope Northumberland Community Health Centre in the form of allocated program funding. • This program has received in-kind support from Northumberland Hills Hosptial in the form of providing program space
• Potential for conflict(s) of interest: o No potential that I’m aware of. This program is a community partnership delivering hands on service to clients as outlined in job description.
CFPC CoI Templates: Slide 3
Mitigating Potential Bias • No bias identified
The PHNCHC • Full circle care o o o o
Social work Dental Primary Care DEC
• Diverse programming o Wellbeing o Exercise o Cooking/Food skills
• Target populations o o o o
Seniors Youth at risk Low socio-economic status Mental Health
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Food Literacy at the PHNCHC
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Food Literacy at the PHNCHC
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Food Literacy at the PHNCHC
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6/18/2018
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The kitchen is a classroom
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Community Collaboration • • • • •
Community Training Development Centre Brain injury clinic Special need teenagers Elementary school aged children with Autism Parkinson's Society
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‘The Living Room’ • Drop in program with Northumberland Hills Hospital ACT team • Every 2 weeks for 1.5 hrs at 1pm • Market Hall in Cobourg • Access to stove, sink, and a full room with tables • No equipment at all • Partnership to promote food skills/nutritional knowledge
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Getting Started • • • • • •
Establish rapport Gauge interest Offer your services Assess current skills/education through conversation Assess desired outcomes Cater to the needs of the group
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Brainstorming Recipes Quinoa Fast, simple meals Hummus/roasted chickpeas Eggs Microwave meals Naan pizzas HM Soup Salads
Meatballs Thai food Chicken fingers Lasagna Stir Fry Vegetarian Baked goods Fish
Recipe Selection • • • • • • • • •
Quick- 15 minutes or less Dump and add recipes Minimal clean up Mindful of food storage Grab and go foods Multi-use ingredients Minimal equipment Sweet/Savoury Very limited budget Footer Text
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Recipes to date: • Maple yogurt dip • Naan pizza • Black bean quesadilla • Apple lentil muffins • Fish en papillote • Pork lentil tacos • Creamy carrot ginger soup • Miso glazed carrots/Garlic stir fried broccoli • Kale slaw • Mini microwave omelettes • Tofu Caesar Salad/Low fat ranch dipping sauce • Lentil Beet Hummus/White bean feta dip • Strawberry Yogurt Pops Footer Text
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Preparation • Basic Equipment: o o o o o o o o o
spoons/forks/knives cutting boards mixing bowls measuring cups Tongs Spatula Dishtowels Cheese Grater Sanitizer
Black Bean Quesidillas Potato Masher Flat-top Extension Cord
Microwave Quiche Ramekins Microwave Toaster Extension Cord
Naan Pizza
Baking Trays Parchment Paper
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Set up for Success • • • • • •
Get organized before cooking starts Clearly outline how the class will run Stations work very well in large groups Review any safety concerns Encourage clients Be flexible
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Set up for success
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Set up for success
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Get Cooking
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Timeline • • • • • • •
Arrive and socialize: 10 mins Set up work stations: 10-15 mins Review recipe, directions, modifications: 10 mins Start Cooking! (time dependent): 5-20 mins Eat! (also time dependent!) Brainstorm ideas for next week while eating: 10 mins Cleanup: 10-15 minutes
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Feedback • • • • •
No evaluation ‘tool’ currently being used Increased attendance/involvement Participants bringing in recipes Always asking “what are we making next?!” Reports of making recipes from class at home
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Moving Forward
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Observations • • • • • • • •
Have patience for cooking skills to develop Expect a varying skill level Allow everyone to be heard Confidence growing over short period of time Not cooking doesn’t mean not learning Conversation while eating is a great evaluation tool Nutrition education is fluid Attendance varies – difficult to plan for amount of food
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Final Thoughts
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