C1 2 empowerment in the kitchen

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

5

Food Literacy at the PHNCHC

6

Food Literacy at the PHNCHC

7

Food Literacy at the PHNCHC

Footer Text

6/18/2018

8

The kitchen is a classroom

10

Community Collaboration • • • • •

Community Training Development Centre Brain injury clinic Special need teenagers Elementary school aged children with Autism Parkinson's Society

11

‘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

12

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

13

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

15

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

16

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

17

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

18

Set up for success

19

Set up for success

Footer Text

20

Get Cooking

Footer Text

21

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

22

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

23

Moving Forward

Footer Text

24

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

25

Final Thoughts

26