common threads: community health through cooking...
TRANSCRIPT
COMMON THREADS:COMMUNITY HEALTH THROUGH COOKING
PREPARED FORCommunity Health IPC Innovation & Connection Conference
KIDS IN CRISIS
X3Since 1980,
obesity rates have
tripled among
children 8-12
66%in the district
are eligible for the federal free
or reduced school lunch
program
13%Food
insecurity affects
approx. 13% of children in Miami-Dade
County
21%rate of adult
obesity in Miami-Dade
County
FAMILY MEALS IN DECLINE
Families who eat together, stay together; kids less likely
to have eating disorders, use
drugs/alcohol.
COMMON THREADS MISSIONFounded in 2003 in Chicago, Common Threads was created to bring health and wellness to children, families and communities through cooking and nutrition education.
By integrating preventative health programs into school districts and community organizations, Common Threads not only helps combat the rising number of diet-related diseases, but also cultivates a culture that embraces a healthier lifestyle and celebrates diversity through food.
MIAMI IMPACT SY 16-17
15,715participants
60+school and
community partners
87,800meals and snacks
cooking and enjoyed
6Business
Office Staff
7Fundraising
Staff
2Evaluation
Staff
17Program
Staff
ChicagoPittsburgh
New York
Washington DC
Jacksonville
Miami
New Orleans
Austin
Los Angeles
MIAMI PARTNERS
PROGRAMMING IN SOUTH FLORIDACommon Threads provides our nutrition education programs in a variety of settings:
● In-classroom, after school and teacher training programs in M-DCPS and BCS
● Hands-on programs after school and during the Summer in Miami-Dade Parks, Miami Beach Parks, North Miami Parks, and various Summer camps
● Family workshops in libraries and in partnership with museums● Healthy Store Tours and other programs in partnership with
transitional housing facilities● Innovative programs and pilot programs in medical partnerships
CORE PROGRAMS
Nutrition and Healthy Eating Culinary Skills
Interpersonal Skills and
Teamwork
Professional Development
In-School Community Orgs
Healthcare Settings
Social Services
Small Bites & Garden Bites
Cooking Skills (Basic/Advanced) Parent Workshops Family Cooking
Class
Teacher Cooking Class Grocery Store Tours Health Teacher
Training
Cultural Education
Core Content Alignment
Digital Learning
After-School & Summer
Direct Service Train the Trainer Co-Development of ProgramsTrain the Facilitator
Pilot Programs
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Common Threads programs cover a variety of focus areas that can be implemented is a range of contexts and partnership models.
Fee-Based Joint GrantCost-Sharing
Fund
ing
Mod
el Granted by Common Threads
● Eight core 1-hour classroom-based lessons (up to 26)
● PK-8th grade level specific lesson plans
● Out-of-school time versions available
● Knife-free cooking to make healthy snacks
ADAPTATIONS:● Lotus House Mommy and Me
● Florida Impact Breakspot Summer Sites
● Pinecrest Library nutrition workshops
SMALL BITES: NUTRITION EDUCATION
● Ten 2-hour cooking-based lessons, up to 20 students in 3rd-8th grade
● Chef Instructor provided by Common Threads
● Basic level and Advanced level
● Opportunity for peer to peer teamwork and learning and youth mentorship with adult volunteers
ADAPTATIONS:
● City of Hialeah Summer programming
● Health Connect partnership● Carrfour/Verde Farms- trained Nursing Students
COOKING SKILLS AND WORLD CUISINE
● Trained Common Threads Chef Instructor provided
● Options:
○ Two-Hour Family Cooking Classes (2-6 class series)
○ Two-Hour Chef Guided Grocery Store Tours
○ 30-60 minute Interactive Parent Workshops
ADAPTATIONS:
● Baptist Health of South Florida
● WIC
● Carrfour Supportive Housing
ADULT AND FAMILY PROGRAMS
PROGRAM EVALUATIONCooking Skills and World Cuisine has been demonstrated to increase student*● Nutrition knowledge● Self confidence in cooking skills● Frequency of helping to cook at home● Communication about healthy eating to the family● Trial of new fruits and vegetables● Vegetable and fruit consumption
Parents agree that effects are lasting and students● Continue to talk about healthy eating and cooking● Have the knowledge and skills to make healthy meals● Help to cook at home
For at least six months after the end of the program *All results are statistically significant.(Jarpe-Ratner et al. J Soc Nutr Educ Behav 48:697-705, 2016)
HEALTHCARE PARTNERSHIPS
CULINARY MEDICINECooking Up Health Program (10-12 lessons): Designed to teach students in medicine and allied health sciences about nutrition and healthy cooking through culinary medicine and community health.
Participation in the course significantly increased medical students:
● Nutrition knowledge● Self-confidence in eating recommended amounts of fruits and vegetables
and cooking skills● Understanding of importance of nutrition counseling in patient care● Self-confidence in nutrition and obesity counseling
SCHOOL BASED HEALTH REFERRALSNurse referral program: Currently working with 2 schools in M-DCPS. School nurses refer students identified as overweight or obese to the Common Threads after school cooking class.
Project Goals (in-progress):
● Establish a healthy relationship with food● Mentoring by chef-instructor, experiential learning, teamwork
Endpoints to be monitored:
● Bi-annual height, weight, and blood pressure● Comparison to students referred to standard of care
COOKING IN PRIMARY CARERecipes for Health Program (8 lessons): Designed for patients with type 2 diabetes, hypertension, hyperlipidemia. Each class includes dinner preparation and discussion on the fundamentals of nutrition and disease management through diet.
Participant outcomes include:
● Cohort 1: Feasibility study (completed): high attendance and satisfaction
● Cohort 2: Pilot study (completed): Evaluation of changes in nutrition knowledge, attitudes, behaviors, and self-confidence in ability to manage disease
● Cohort 3: Underway Evaluation measures are same as Pilot study.
FOOD PHILOSOPHYCommon Threads takes pride in its curriculum the use of fresh, unprocessed ingredients. We keep our food philosophy in mind for each of our classes and recipes.
● Use whole grains, fresh fruits and vegetables, lean meats (organic whenever possible), hormone-free dairy, low-sodium versions of foods like canned beans and vegetable broths or bouillon, and less-processed fats & oils like cold-pressed olive oil
● We minimize use of refined sugar, butter and cream● We never use products that contain high- fructose corn syrup or hydrogenated
oil● We choose healthy pre-class snacks (veggies, fruit, grains, etc.)
THANK YOU!FOR MORE INFORMATION, CONTACT:
RACHEL BIDERMANSENIOR PROGRAM MANAGER, [email protected]
WWW.COMMONTHREADS.ORG