Introduction epithumia “desire, craving, longing…” (Thayer).
April 29, 2020 Around the Table Facilitator Training · 2020-04-27 · Mindfulness: Craving Toxic...
Transcript of April 29, 2020 Around the Table Facilitator Training · 2020-04-27 · Mindfulness: Craving Toxic...
Around the Table Facilitator TrainingApril 29, 2020
Funded by USDA SNAP, an equal opportunity provider and employer.
Adrienne Markworth, Executive Director
Monica Bhagwan, Program Manager
Bethany Hendrickson, Program Manager (NPP)
Leah Quinn, Program Coordinator (NPP)
Your Training Team
Team Status Check: How are you doing?
Red—Feeling totally overloaded, stressed, and on edge. Support or space needed to change status.
Orange—Juggling many things. Difficult to focus beyond main priorities, hard to take in new info or make changes.
Yellow—Lots going on, but still managing okay.
Green—Feeling positive and balanced, and have mental space to reflect, assess, be creative, or try new things.
Blue—Feeling sadness, depression, grief, or loss of control.
Gray—Listless, bored, unfulfilled, or numb.
1. Orientation to Around the Table Materials2. Sample Activities3. Opportunities and Challenges
Today’s Objectives
Designed to build food, nutrition, and cooking literacy,
while integrating social emotional learning and using
trauma-sensitive facilitation.
➢ Around the Table is a six-week youth and young adult curriculum designed for groups of 7-15 youth, aged 14-21.
➢ Around the Table: Nourishing Families is a six-week adult curriculum designed for groups of 10-14 adults raising children.
Two Versions
Priorities of the Program
Teens and Young Adults
● Culinary and Nutrition Literacy for
self empowerment
● Relationship to self, others, and
food
● Sensory Awareness
● Nutrition for physical and mental
health functioning
● Risk-taking, leadership, voice
Nourishing Families
● Acknowledging the effects of adversity
and stress on nourishment and
caregiving
● Self-Compassion and
Destigmatization
● Building Community and Family
Connection
● Stress reducing and resilience building
techniques for family nourishment
Themes and Objectives
➢ 2018: Curriculum testing
➢ 2019: Pilot + Evaluation
➢ 2020: CFHL Approval + SNAP-Ed Toolkit Submission
➢ March 2020: Implementer training begins
Program Development
➢ Opportunities
– Increase impact of our work for participants
– Lead the next wave of SNAP-Ed
➢ Challenges
– Site Selection & Organizational Readiness
– SNAP-Ed Guidance around samples
SNAP-Ed/CFHL Implications
Lesson Plan Overview
Youth and Young Adults
Instructor Guide: p. 53
Nourishing Families
Instructor Guide: p. 51
Workshop Survey
Read Instructor Guide Objectives
Around the Table: Teens and Young Adults
Connection, Expectations and Routines…. and Knives
Culinary Skills, Leadership, Autonomy
Self Reflection, Strengths, Celebration
More Mindfulness and Self Awareness
Nutrition Literacy and Food Resource Management
Around the Table: Nourishing Families
Connection and Self Reflection
Stress and Nutrition Literacy
Meaning, Strengths, Nourishment in Community
Toxic Stress, Self and Family Wellbeing
Nutrition Literacy and Food Resource Management
Neurosequential Model of Engagement
Reason
Relate
Regulate
From: Dr. Bruce Perry
Centering Conversation
and Authentic Relating
Table Talk Cards: p. 26 HB; YA Instructor Guide p. 57
Conversation Questions: p. 8, 12, 17, 23 HB
● Integrated throughout
● Eatfresh.org “Discover Foods” page
● Recipe headnotes
● “Don’t Label Me” and “Canned, Boxed, & Bagged” activities
● “Food, Mood, and Energy” activity
● “It’s Not Nutrition if it’s Not Eaten”
Where is the Nutrition?
Introductory Activities
➢ Workshop Prep
➢ Greetings and Tastings
➢ Surveys
➢ Check-ins and Mindfulness
Other Introductory Activities- Setting the Stage
Cooking Activities
Teens/ YANourishing
Families
Cooking Hands-onHands-on or
Demonstration
Kitchen Safety week 1
Can add to lessons as needed, refer to
YA curriculum
Knife Skills week 1
Measuring week 2
Recipe Reading week 3 (p.11)
Write Your Own Recipe week 5-6 optional
Around the Table: Using the Recipes
Recipe Selection and Planning
● Caregiver Recipe Index (HB p.
25-28)—Themes for Family
Nourishment
● Teen/YA Recipe Planning Menus
(HB p. 28-30)
● Meal Planner and Shopping List
● Write Your Own Recipe
Tips
● Recipes: p. 33 (Teen/YA) or p. 25
(Nourishing Families)
● Eatfresh.org recipes, scaled for
home use
● Head notes and “Think” discussion
questions
● Double, but don’t triple recipes
● Head chefs
Around the Table: Using the Recipes
Food Management
Skills
Teens/ YANourishing
Families
Menu Planning weekly weekly
Making a Grocery List and Food Budget Tracking
week 3 & 4 optional
Navigating the Grocery Store and Food Marketing
week 3 & 4 week 3
Managing Food and Family n/a week 4 & 5
Relationship to Food and Wellbeing Activities
Teens/YA Nourishing Families
Week 1 ● Introductions● Exploring Our Food
Histories
Week 2 ● Sharing Your Food History● Our Bodies Under Stress● Food, Mood, Energy
Week 3 n/a ● Mindful Eating
Week 4● Mindful Eating (24 WB,
24IG)
● Mindfulness: Craving● Toxic Stress: Awareness
and Resilience
Week 5● Mindful Tasting● Food, Mood, and Energy
(22 WB, 29 IG)
● Mindfulness: Your Healthiest, Happiest Self
Week 6● Meaning of Food in Life
(20 WB, 33 IG)● Your Coat of Arms
● Your Coat of Arms
● Deep breath or a chime
● Short and sweet reflections
● Final Class: surveys, toasts, thank yous, celebration
Workshop Endings
Implementation Planning: Breakout Discussion
Share your plan for implementing Around the Table. Troubleshoot challenges as a group.
Share out: What is something or someone that has inspired you during this training?
Don’t Forget to Take the Survey