Cooking skills review day
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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.
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Youth developed SMART nutrition goals to help achieve their personal nutrition recommendations. They learned to make whole-wheat fettuccini with fresh red sauce as an example of incorporating more vegetables and whole grains. Participants discussed barriers to healthy eating and how to overcome them. They were assigned a challenge to research the nutritional differences between homemade and store-bought pasta sauce.
Nutrition Assessment
Nutrition assessment is done to identify those at risk of diet-related problems, provide information for appropriate nutrition support, and monitor the progress of dietary therapy. Methods used include food records, weighed and estimated food collections, 24-hour recalls, and food frequency questionnaires, which are subject to errors from respondent inaccuracy, recall bias, and underreporting. Data interpretation considers nutrient targets, dietary guidelines, population standards, and additional factors like medical history, biochemistry, anthropometrics, living conditions, and daily schedules.
DC Poster-PDF
This document summarizes the development and testing of a food insecurity screening initiative for clients with diabetes. It describes:
1) Developing screening questions and an algorithm to identify and assist food insecure clients based on a literature review and provider/client feedback.
2) Piloting the screening with clients at a community health center over 2 weeks to assess acceptability and feasibility.
3) Qualitative interviews found clients and providers supported screening and it strengthened relationships, though logistics were a challenge. Preliminary findings supported full implementation.
Research Poster
The research poster I presented at the Nutrition Resource Centre conference and the Dietitians of Canada conference.
ppt Community nutrition
This document provides an overview of community nutrition. It begins by defining community nutrition as applying nutritional knowledge to identify and solve population groups' nutritional problems. Community nutrition and health are interrelated, as nutritional and health problems coexist and influence each other within communities. The document then discusses methods of assessing nutritional status, including anthropometry, biochemical tests, clinical exams, and dietary surveys. Key conditions related to protein-energy malnutrition like kwashiorkor, marasmus, and marasmic kwashiorkor are also described. The treatment of protein-energy malnutrition involves resolving life-threatening conditions through hospital care and providing a calorie- and protein-rich diet.
FP and Ophthalmology Caring to Screen in Diabetes - the FOCuSeD Quality Impro...
FP and Ophthalmology Caring to Screen in Diabetes - the FOCuSeD Quality Impro...MedicineAndHealthUSA
The document outlines the development of a nutrition curriculum at a family medicine residency program. It discusses identifying gaps in nutrition education, reviewing national guidelines, and developing a multi-pronged curriculum. This included faculty training, case-based lectures for residents, use of standardized patients, and evaluation of knowledge, attitudes and behaviors pre-and post-curriculum. Future plans include further integrating nutrition education and tracking ongoing outcomes.A Hands On Approach to a Case of Low Back Pain Using Acupuncture and Osteopat...
A Hands On Approach to a Case of Low Back Pain Using Acupuncture and Osteopat...MedicineAndHealthUSA
The document discusses developing a nutrition curriculum for a family medicine residency program. It outlines challenges in nutrition education, reviews national guidelines, and details the steps the residency program took to create and implement their curriculum. This included faculty development, case-based lectures for residents, use of standardized patients, and evaluating the effectiveness of the curriculum through surveys of residents' and faculty's knowledge, attitudes, and behaviors around nutrition. The curriculum was based on the DASH diet and focused on common chronic conditions. Future plans include further integrating nutrition education.Similar to Cooking skills review day (20)
Research Gaps in Food and Nutrition Security Across Africa
Research Gaps in Food and Nutrition Security Across Africa
Lecture 5 Measures of dietary exposure in individuals
Lecture 5 Measures of dietary exposure in individuals
Nutrition Education DESIGN Procedure: Pam Koch, Tisch Center for Food, Educa...
Nutrition Education DESIGN Procedure: Pam Koch, Tisch Center for Food, Educa...
preparationofchildhoodandparenthood-200429064251.pptx
preparationofchildhoodandparenthood-200429064251.pptx
FP and Ophthalmology Caring to Screen in Diabetes - the FOCuSeD Quality Impro...
FP and Ophthalmology Caring to Screen in Diabetes - the FOCuSeD Quality Impro...
A Hands On Approach to a Case of Low Back Pain Using Acupuncture and Osteopat...
A Hands On Approach to a Case of Low Back Pain Using Acupuncture and Osteopat...
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Nutrition skills for life
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.
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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.
Good Food Oxford
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.
FRC cooking skills workshop
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.
Food Thinkers with Jonathan Jones
Jonathan Jones Brexit Food Thinkers ‘Dysfunctional regulation of GM crops; scope for improvement post-Brexit?’
Regional Food Thinkers with Jane Dixon
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Peter Stevenson Brexit Food Thinkers: "Post Brexit Farming: Interweaving animal welfare, the environment and public health."
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The document discusses potential models for the UK's food and drink laws after Brexit. It outlines the referendum and timeline, and current situation where EU law remains binding. Post-Brexit, the UK could adopt the EEA model and maintain access to the EU market but with little influence, or a non-EEA model requiring separate trade agreements and potential new food laws. The EEA model would have little practical change for food regulation but loss of policy influence, while a non-EEA model introduces more uncertainties and potential divergence from EU standards. Companies are advised to begin planning for implications depending on the exit model.
Improving CSO-academic collaboration
This document discusses improving collaboration between civil society organizations (CSOs) and academics. It recommends that CSOs be involved from the beginning of research projects, that objectives be clear, and that the research partner be carefully chosen based on familiarity with each other's work. Universities should provide training in collaborative methods, consider funding knowledge brokers, and engage fully with CSOs. CSOs should proactively engage with universities by providing secondment opportunities and having academics join their boards. Funding bodies should support embedded gateways and reward collaboration.
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The document discusses the benefits and challenges of collaboration between civil society organizations (CSOs) and academics. It notes that the Food Research Collaboration's mission is to facilitate more effective collaboration between these groups to improve UK food policy. Some benefits of collaboration include increased impact, access to resources and funding for academics, and academic expertise and endorsement for CSOs. However, challenges can include differences in general problem-solving approaches versus specific solutions, time constraints, cultural differences, issues of prestige, and potential conflicts of interests.
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The document discusses creating a healthy and sustainable food system in the United States. It proposes a system with sustainable food that protects the environment, healthy food that prevents illness, affordable food accessible to all Americans, and fair food produced through livable wages. It also describes initiatives to increase fruit and vegetable consumption through programs like nutrition incentives at farmers markets, and "Fruit and Vegetable Prescriptions" through healthcare providers.
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Ecofeminism seminar 4- Alice Willatt
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A feminist studies approach to eco-food relations
This document summarizes and discusses a paper on taking a feminist studies approach to examining eco-food relations. It is divided into three parts. Part A addresses how environmental constraints will further disadvantage women in the food system and impact health and well-being. Part B describes a gender-based livelihood and nutrition intervention in Bangladesh to address constraints facing women farmers. Part C discusses advancing approaches to food justice based on critical nutrition studies and feminist perspectives.
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This document analyzes gender and socioeconomic differentiation in agri-nutrition policy. It finds that most policy documents conceptualize producers as individual men or women farmers who consume their own production without hiring labor. They ignore issues like landlessness, complex household dynamics, and changing food systems. This narrow conceptualization results in ineffective, delinked policies that fail to address how class, gender, and other factors determine food access. The policies are underpinned by an oversimplified picture of homogenous small farmers rather than the complex realities of agricultural production and food acquisition.
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This document discusses ecofeminist political economy and critiques the current economic system. It argues that the modern economy is built on exploiting "women's work" and nature's resilience. It proposes moving to an economy based on sufficiency, provisioning, and prioritizing caring labor. Key points include recognizing the embodied and embedded nature of human existence, challenging the notion of "economic man," democratizing the money supply, and defining wealth in social and ecological terms rather than growth and profits. The goal is developing an economic system that is environmentally sustainable and socially just.
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Women's Environmental Network presentation held by Kate Metcalf
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Cooking skills review day
- 1. Cooking skills review day Ada Garcia and Martin Caraher
- 4. The report ■Long time in gestation -Michael, Katherine etc have ben talking about this. ■Intention was to flush out what is happening ■Tensions between commissioning and practice in terms of contract specifications and gathering monitoring data ■New tension- research vs evaluation ■Not clear what is required or the best way forward ■Is to develop set so guidance ■To share existing guidance and expertise etc etc
- 9. What did we do?
- 10. Dietary behaviours Skills Knowledge Fruit and vegetables Ready meal/take away Discretionary foods Neophobic behaviours Food selection/shopping Food planning Food preparation Cooking techniques Skills to use cooking utensils Food choice Healthy eating Reading and understanding food labels Food budgeting Food hygiene Barriers to healthy eating Psychosocial outcomes Waste Time Cost/Budget Social cohesion Eating meals with others Employability Health outcomes BMI Physical activity Clinical outcomes What did we find?
- 11. • Lack of control groups • Self-reported questionnaires • Lack of validated assessment tools • Small convenience samples • Limited follow-up • Health outcomes mainly from studies in clinical populations What were the problems?