Monthly EventsIntroduction

Cooking Matters at the Store

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Agenda• Overview of Inter-Faith Food Shuttle• Overview of Cooking Matters at the Store

― Who, What, When, Why, Where― Objectives of Monthly Events― Event Day Overview― Event Day Schedule― Tour Logistics― National and Local Partners

• Station Facilitator Training – Orange Blocks, Slide 12

Station FacilitatorTraining Stops Here but you can continue into “Additional Information for Tour Facilitators” section if you wish to have insight into the other components of the grocery tour experience.

• Additional Information for Tour Facilitators – Burgundy Blocks, Slide 12

Inter-Faith Food Shuttle

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Inter-Faith Food Shuttle Programs

We Feed•Food Recovery•Children’s Hunger Relief•Field Gleaning•Mobile Markets

We Teach•Culinary Job Training Program•Nutrition Education•Food Matters & Mobile Tastiness Machine•Cooking Matters & Cooking Matters at the Store

We Grow •Raleigh Teaching Farm•Community Gardens•Urban Agriculture

Cooking Matters at the Store

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Cooking Matters at the Store

•A nationwide curricula of healthy, affordable, and sustainably produced foodWhat

•Partnering Hunger Relief Agencies across the 100 counties in NC

•State-Wide Partner: Inter-Faith Food Shuttle

Who•Improve health & put our food system on a better path •With America’s resources, there’s no excuse for hungerWhy

•Monthly Event Days throughout NC•Ongoing tours with local organizations

When

•Locally:•Food Lion storesWhere

Inter-Faith Food Shuttle Partners

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4 Research-Based Objectives

Compare Unit Prices 3 Ways to Buy Produce on a Budget

Read Food Labels

Identify Whole Grains

Research-Based Objectives

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Objectives of Monthly Events• Our Focus: Hunger and food access• Bring awareness to hunger in our community

• Spread the word about the Cooking Matters at the Store program

• Educate participants on how to shop healthfully on a budget at their regular grocery store

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Event Day Overview• Facilitated grocery store tours

― 6 participants per tour― Tours run every 15 minutes ― $10 gift card challenge

• Station Layout― One facilitator per 6-8 participants ― Five stationed facilitators to discuss each major category:

– Meats & Dairy– Whole Grains– Cereals– Frozen produce – Canned produce

• Participant incentives― Reusable grocery bags

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Event Day Schedule

1:00-1:30•Walk through store tour with volunteers

1:30 – 4:00•Ongoing participant enrollment

1:45 – 4:00•Tours begin every 15 minutes

5:00 – 5:30•Clean up & paperwork organization

Tour Sign-up

MyPlate (Front of Store)

Produce

Meats & Dairy Bread

Frozen

Cereal

Canned $10 Challenge

Surveys

Checkout

Tour Logistics

• Facilitators• Station Volunteers

Station Facilitator Training

Cooking Matters at the Store

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Station Facilitator Agenda• Event Day Schedule• Your Responsibilities• Fundamentals– Facilitated dialogue– Four research-based objectives

• Station Talking Points– Meat– Dairy– Bread– Cereal– Frozen– Canned

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Responsibilities• Station facilitators

―Encourage participation using facilitated dialogue techniques―Provide expert knowledge to participants in one subject:– Meat & dairy– Whole grains– Cereals– Canned produce– Frozen produce

Share Our Strength’s Cooking Matters 16

Facilitated Dialogue

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Facilitated Dialogue• Involves active participation of both the learner & educator

• Recognizes that learners are 'experts' in their own lives

• Involves sharing & comparing of experiences from members of the group

• Creates a safe environment for learners to consider changing behaviors

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Facilitated Dialogue ToolsOpen-Ended

Questions

• Allow you to find out if the learner:• Recognizes

there is a problem

• Has concerns about the issue

• Has intentions to change

Pro/Con Charts

• Help the learner see both sides of changing and not changing

• Allow learners to consider a range of ideas that may help make changes

• Are used to discuss fresh, frozen, and canned produce

Menus & Choices

• Don’t ask participants what change they will make

• Do give participants options to choose from

Participant Surveys

Station Talking Points

Tour Sign-up

MyPlate (Front of Store)

Produce

Meats & Dairy Bread

Frozen

Cereal

Canned $10 Challenge

Surveys

Checkout

Tour Logistics

• Facilitators• Station Volunteers

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Meat Station: Choosing Lean ProteinsASK:• What type of protein foods do you

enjoy?• How do you prepare them?

SHARE:• Explain difference between fat

varieties of ground meat or poultry• Point out lean cuts• Try seafood, canned or dried beans

and legumes, eggs, nuts and seeds instead of meat and poultry

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Meat Station: Saving $$ on ProteinsASK:• What tips do you have for saving $$

on protein foods?

SHARE:• Try buying larger packages with a

lower unit price• Look for less expensive seafood

options• Eggs, beans and legumes are less

expensive protein options• Try replacing half the meat in tacos or

soups with beans

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Dairy Station: Choosing Low Sugar Dairy

SHARE: The 2 main nutrients to be concerned with in most dairy foods: fat (esp. saturated fat) and sugar

ACTIVITY:• Compare fat content in whole v

reduced fat v nonfat milk

• Also compare protein and vitamin content

SHARE: Try gradually moving to lower-fat dairy foods to get used to the taste

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Dairy Station: Choosing Low-Sugar Dairy and saving $$

SHARE:

Try buying plain dairy foods and

flavoring them with fruit and granola

SHARE:

Larger containers typically have a lower

unit price

SHARE:

Dairy foods can be frozen

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Bread Station: Choosing Whole Grains

ASK:• What have you heard about whole

grains?SHARE:• Whole grains provide many

nutrients such as fiber, that keep you healthy, help you feel full and help reduce risk for some diseases

ASK:• How can you tell if a food is a whole

grain?SHARE:• Check the ingredient list on grain

foods (pasta, rice, crackers too)

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Bread Station: Saving $$ on Whole Grains

ASK:• What tips do you have for saving money on whole grains?

SHARE:• Use nearly stale bread to make French toast, stuffing or

breadcrumbs

• Freeze bread or tortillas for up to 6 months if you have the space

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Bread Station: Identifying Whole Grains

HOW CAN YOU TELL A WHOLE GRAIN?• Check the ingredient list.• First ingredient must be a whole grain. • This is the only way!

COMMON TRICKS:• Brown bread• Name of the bread: “multi-grain,” “wheat,”

“stone-ground• Front-of-package labels: “made with whole

grains” or “X grams of whole grains”

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Frozen Produce Station

SHARE:

Frozen produce can be a well-priced alternative to fresh,

especially when that produce is out of season

ACTIVITY:

Compare unit cost of fresh green beans to frozen

ACTIVITY:

Show participants to look at ingredient list to ensure bag

includes ONLY the frozen produce

and not any extra sodium, fat or sugar

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Cereals Station: Choosing Healthy Cereals

SHARE:• Look for cereals with whole grains and less

sugar.

• Always read the label!

• Add fruit to sweeten low-sugar cereal

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Cereals Station: Saving $ on cerealsSHARE:

• Save money by buying larger boxes

• Save money by purchasing store brands

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Canned Produce

SHARE:

Canned produce can be a well-priced alternative to

fresh, especially when that produce is out of season

ACTIVITY:

Compare unit cost of fresh green beans to canned

ACTIVITY:

Compare sodium levels in regular v. low-sodium v. no

sodium

ACTIVITY:

Show participants how to find fruits canned in juice

instead of syrup

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Canned Produce: Reading Food Labels

This Slide Concludes

Station Training

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Tour Facilitators

Tour Sign-up

MyPlate (Front of Store)

Produce

Meats & Dairy Bread

Frozen

Cereal

Canned $10 Challenge

Surveys

Checkout

Tour Logistics

• Facilitators• Station Volunteers

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Responsibilities• Tour facilitator

― Provide expert knowledge about MyPlate and Produce― Guide participants between stations― Explain and lead $10 Challenge― Administer end-of-tour surveys― See participants through checkout lane and collect receipts

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Tour Sign UpREGISTRATION• Aided by sign-up volunteer• Tour Participants should complete/receive

• Enrollment Form• Waiver

• Tour Participants receive the Recipe Booklet

WAITING FOR NEXT TOUR• Registered participants should gather near the produce section

to begin the tour• Tour will last about 1hour, 30 minutes

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MyPlate

ASK:

• Have you seen MyPlate before?

SHARE:

• MyPlate is a tool we can use to make

balanced, healthy food choices

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Produce

ASK:• Which forms of fruits and veggies do you prefer and why?• Are they fresh, frozen or canned?

SHARE:• There is no best form of produce. • Discuss pros and cons of each kind

MONEY SAVING TIP #1:• Most fresh fruits and vegetables are priced lower when in seasonMONEY SAVING TIP #2:• Buy whole produce• Show participants how to compare unit prices

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Produce: Comparing Unit Prices

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Produce: Comparing Unit Prices

Unit price = Total Cost/ Number of units

Your total cost for the item.

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Produce: Comparing Unit Prices

• Before leaving fresh produce section:

• Jot down unit price of 1 pound fresh green beans

• Use to compare to unit price of canned/frozen green beans later in the tour

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$10 ChallengeASK:

• How did you decide this food was a whole grain?

• Why did you choose this fruit or vegetable?

• Did you compare unit prices/read food labels when picking items?

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The Ideal $10 Challenge Receipt

•Has an item from every area of MyPlate• Stays under $10• Incorporates talking points

•Whole grains• Low-fat milk• Fresh produce•Alternative proteins

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Surveys and Wrap Up: SurveysPASS OUT SURVEYS FOR COMPLETION:

• Demographic information

• Ways participants shop for food

• What participants learned

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Surveys and Wrap Up: Final Activities

• Bring participants through checkout line• Pay cashier with gift cards directly• Collect receipt• Hand out incentive bag

• Thank participants for attending tour

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Organizing Paperwork•Ensure all surveys, waivers, and enrollment forms are filled

out•Group surveys with receipts from same tour in large envelope

Thank You!

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