Cooking Matters recently partnered with Share Our Strength to deliver the Cooking Matters to the Rochester community. This slide show explains the Cooking Matters program and how volunteers can help.
School food programs are a critical method to address food insecurity in First Nations communities. In this presentation, Canadian Feed The Children shares its perspective on the success factors critical for impact and sustainability.
Mission Statement: Our mission is to discover the ins and outs of obesity in Mississippi and to use our nutritional expertise to promote preventative health care services in the community. We aim to empower children and adults to sustain a healthy lifestyle while solidifying our cultural competence.
Eat Well @ Work: A Healthy Break Room Campaign for Larimer CountyKathryn Cicerchi
Worked with Larimer County to plan, implement and evaluate a workplace wellness campaign for +1,600 employees as a service-learning project for Advanced Community Nutrition class at the Colorado School of Public Health through CSU.
Healthy Dining: Working with Dining Services on Campus Clscrockerae
Presentation of the work between Healthy Carolina and Sodexho dining services related to bringing, fresh, healthy, local foods on campus at the University of South Carolina.
School food programs are a critical method to address food insecurity in First Nations communities. In this presentation, Canadian Feed The Children shares its perspective on the success factors critical for impact and sustainability.
Mission Statement: Our mission is to discover the ins and outs of obesity in Mississippi and to use our nutritional expertise to promote preventative health care services in the community. We aim to empower children and adults to sustain a healthy lifestyle while solidifying our cultural competence.
Eat Well @ Work: A Healthy Break Room Campaign for Larimer CountyKathryn Cicerchi
Worked with Larimer County to plan, implement and evaluate a workplace wellness campaign for +1,600 employees as a service-learning project for Advanced Community Nutrition class at the Colorado School of Public Health through CSU.
Healthy Dining: Working with Dining Services on Campus Clscrockerae
Presentation of the work between Healthy Carolina and Sodexho dining services related to bringing, fresh, healthy, local foods on campus at the University of South Carolina.
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Alison Negrin of John Muir Health, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Speaking at the 2015 CCIH Annual Conference, Sonya Funna Evelyn, Director of the Program Technical Support Unit, ADRA International shares the organization's efforts to engage parent groups in Mozambique and to promote holistic health.
Eating at school - Pandolea International Conference for Sustainable Developm...foodinsider
Foodinsider partecipa alla conferenza internazionale di Pandolea nella sessione dedicata all'educazione per evidenziare come la qualità del cibo a scuola dipenda dalla cultura alimentare di chi Amministra ma anche del tessuto sociale di riferimento
High Alpha Speaker Series featuring Kristin Groos RichmondHigh Alpha
High Alpha welcomed Kristin Groos Richmond, CEO and Co-founder of Revolution Foods, as our featured guest at our November Speaker Series.
High Alpha Partner, Scott Dorsey, and Kristin also sat down in a fireside chat to dive deeper into Kristin's entrepreneurial journey.
You can also view all our previous Speaker Series recordings at http://highalpha.com/speaker-series
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Alison Negrin of John Muir Health, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Speaking at the 2015 CCIH Annual Conference, Sonya Funna Evelyn, Director of the Program Technical Support Unit, ADRA International shares the organization's efforts to engage parent groups in Mozambique and to promote holistic health.
Eating at school - Pandolea International Conference for Sustainable Developm...foodinsider
Foodinsider partecipa alla conferenza internazionale di Pandolea nella sessione dedicata all'educazione per evidenziare come la qualità del cibo a scuola dipenda dalla cultura alimentare di chi Amministra ma anche del tessuto sociale di riferimento
High Alpha Speaker Series featuring Kristin Groos RichmondHigh Alpha
High Alpha welcomed Kristin Groos Richmond, CEO and Co-founder of Revolution Foods, as our featured guest at our November Speaker Series.
High Alpha Partner, Scott Dorsey, and Kristin also sat down in a fireside chat to dive deeper into Kristin's entrepreneurial journey.
You can also view all our previous Speaker Series recordings at http://highalpha.com/speaker-series
Cooking skills are critical for achieving health and sustainable dietary goals and yet they are in general decline in the UK. Community based cooking skills projects that aim to fill this skills gap are also in decline due to cut backs in public funding. Since cooking skills projects are diverse in scope (i.e. target group, model of intervention and intended outcome) and there is a lack of centralised support for them at the national level (in England); standards and requirements demanded by those commissioning them at the local level can vary and be unrealistic.
Assignment 1 Create Article -Toolkit Parent Education Home to Sc.docxtrippettjettie
Assignment 1: Create Article -Toolkit Parent Education: Home to School Connections
For this Assignment, you will create two newsletter articles to educate others on creating positive relationships. The first article is for families and caregivers on building strong home to school connections.
Assignment Directions: Write 1-page article for each of the following scenarios:
Scenario 1:The first article is for the parent newsletter that is, sent to all families.
Write a 1- Page article on creating positive relationships between school staff and families. In your article, include the following:
1. Why home and school relationships are important. Provide a rationale citing specific references to the Learning Resources and outside resources you researched.
2. Strategies for creating positive relationships between home and school. Ideas for using technology to increase interactions between home and school.
Scenario 2:The second article is for the staff-only newsletter that is, sent to all staff at the school.Write a 1-page article on creating positive school professional to student relationships. Keep in mind that all school professional to student relationships are important, including the secretary, the lunchroom aide, the custodian, etc. In your article, include the following:
1. Why school staff and student relationships are important. Provide a rationale citing specific references to the Learning Resources and outside resources you researched.
2. Strategies for creating positive relationships between school staff and students. Provide ideas for building relationships with students from diverse backgrounds.
Include a reference page of at least 2 outside resources per article (minimum of 4 resources) you used to support your articles.
Helpful Reference
Gurland, S. T., & Evangelista, J. E. (2015). Teacher-student relationship quality as a function of children’s expectancies. Journal of Social and Personal Relationships, 32(7), 879–904.
Wilkins, J. (2014). Good teacher-student relationships: Perspectives of teachers in urban high schools. American Secondary Education, 43(1), 52–68.
Waddell, J. H. (2013). Working with families in urban teacher education: A critical need for all students. Teacher Educator, 48(4), 276–295.
Modue 4
This is a two-part assignment:
First, complete the Goals and Objective Worksheet (supplied electronically in this assignment) on pages 45-46. If there is more than one Project Goal, complete one worksheet for each Goal, listing the Goal at the top of the worksheet. Disect each goal into objectives indicating the direction of change, area of change, target population, degree of change, and time frame.
Next, write the Program Goals and Objectives section (in narrative form) that will be included in the final Grant Proposal. You canname this several different titles, Goals and Objective, Project Goals, Programs Objectives, etc. Look at the sample proposals for examples.
Remember, use the book only as a guide. All works ...
FoodFight is an educational nonprofit whose mission is to revolutionize the way we think about food. Using schools as a platform, we arm students, teachers and parents with the knowledge they need to make healthier eating and buying decisions. Join the fight!
The Michigan DOE required a strategic blueprint to guide future communications using email as the primary channel for a state funded school meal program.
“Healthy Living Made Easy” is a 14-lesson curriculum designed to help older adults explore nutrition concepts through activities and discussions. “Healthy Living Made Easy” is a guide to convening discussions and sharing skills to support healthy habits. These discussion and activity guides center the conversation on older adults’ lived experience and emphasize experiential co-education among peers as well as between volunteers and older adults. This is the full "Healthy Living Made Easy" curriculum, handouts to accompany each lesson plan, individual lesson plans, and pretests to gauge your clients knowledge of the nutrition subject.
USPCA President Larry Lynch addresses attendees at the 2016 Personal Chef Conference in Providence, Rhode Island. Topics included the state of the industry of Personal Chefs, as well as award winners for Personal Chef of the Year, USPCA Chapter of the Year, Food Photo of the Year, and Website of the Year.
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The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
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Cooking Matters in Rochester, N.Y.
1. THIS POWERPOINT WAS DESIGNED BY RIT
STUDENT ANDREW RICE FOR A PR WRITING
CLASS PROJECT.
2. COOKING MATTERS IN ROCHESTER, N.Y.
Brought to you by Share Our Strength and Foodlink
3. FOODLINK AND SHARE OUR STRENGTH
Regional food bank Foodlink and the nonprofit
organization devoted to ending childhood
hunger, Share Our Strength, recently became
partners to bring the Cooking Matters program
to the Rochester community.
The Cooking Matters courses will be offered at
Foodlink’s member organizations within the
Rochester area.
4. WHAT IS COOKING MATTERS?
Cooking Matters is a national program designed
to provide American families with the skills and
knowledge necessary to make nutritious and
inexpensive meals on limited budgets.
Cooking Matters courses are offered at
community agencies, housing centers and after
school programs across the country.
The program serves more than 11,000 families
annually.
Over 85 percent of participants graduate from the
program. These participants develop lifelong self-
sufficiency in all stages of food preparation.
5. COURSES
Share Our Strength offers six
different courses designed to
educate children, teens, adults
or families.
The courses meet for two
hours a week for six weeks
Through hands on cooking and
nutrition lessons the courses
teach the participants:
Nutrition
Food preparation
Budgeting
Shopping
6. HOW CAN YOU HELP? VOLUNTEER.
The courses are lead by volunteer culinary and
nutrition experts.
Anyone with a culinary background or experience
in the food industry is the ideal instructor.
Some past instructors included:
Chefs
Food preparation workers
Service managers/supervisors
Restaurant owners/managers
And more
7. WHAT DO THE VOLUNTEERS DO?
Chef instructors educate children, teens and
adults how to prepare and shop for inexpensive,
healthy meals. They use their expertise and
Cooking Matters lesson plans and recipes to
teach the courses.
Nutrition instructors educate children, teens and
adults how to choose healthy foods. Cooking
Matters provides lesson plans and instructional
materials to compliment the nutrition
instructor’s knowledge of and experience with
nutrition.
8. VOLUNTEERS HAVE THE OPPORTUNITY TO…
Change the lives of families suffering from
hunger
Be exposed to new views and lifestyles
Hone their professional skills through teaching
career relevant course material
Make meaningful connections with individuals in
their community
9. NEED FOR VOLUNTEERS
Currently Foodlink is in the developmental
stages of implementing the program.
Obtaining volunteers is the priority right now.
10. GET INVOLVED
If you believe you can help, we strongly encourage you
to get involved.
To find out how to become a Cooking Matters volunteer
visit: http://cookingmatters.org/get-involved/
11. Foodlink, Inc.
936 Exchange Street
Rochester, NY 14608
585-328-3380
lsugarwala@foodlinkny.org
www.foodlinkny.org
