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