Monthly Events Introduction Cooking Matters at the Store 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 2 Inter-Faith Food Shuttle Inter-Faith Food Shuttle Programs 4 We Feed Food Recovery Childrens 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 6 A nationwide curricula of healthy, affordable, and sustainably produced food What 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 Americas resources, theres no excuse for hunger Why Monthly Event Days throughout NC Ongoing tours with local organizations When Locally: Food Lion stores Where Inter-Faith Food Shuttle Partners 4 Research-Based Objectives 8 Compare Unit Prices 3 Ways to Buy Produce on a Budget Read Food Labels Identify Whole Grains Research-Based Objectives 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 9 Event Day Overview 10 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 Event Day Schedule 11 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) ProduceMeats & DairyBreadFrozenCerealCanned$10 ChallengeSurveysCheckout Tour Logistics Facilitators Station Volunteers Station Facilitator Training Cooking Matters at the Store Station Facilitator Agenda Event Day Schedule Your Responsibilities Fundamentals Facilitated dialogue Four research-based objectives Station Talking Points Meat Dairy Bread Cereal Frozen Canned 14 Responsibilities 15 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 Strengths Cooking Matters 16 Facilitated Dialogue 17 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 Facilitated Dialogue Tools 18 Open-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 Dont 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) ProduceMeats & DairyBreadFrozenCerealCanned$10 ChallengeSurveysCheckout Tour Logistics Facilitators Station Volunteers Meat Station: Choosing Lean Proteins 21 ASK: 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 Meat Station: Saving $$ on Proteins 22 ASK: What tips do you have for saving $$ 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 Dairy Station: Choosing Low Sugar Dairy 23 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 Dairy Station: Choosing Low-Sugar Dairy and saving $$ 24 SHARE: Try buying plain dairy foods and flavoring them with fruit and granola SHARE: Larger containers typically have a lower unit price SHARE: Dairy foods can be frozen Bread Station: Choosing Whole Grains 25 ASK: What have you heard about whole grains? SHARE: Whole grains provide many nutrients such as fiber, that keep you healthy, help you feel full and help reduce risk for some diseases ASK: How can you tell if a food is a whole grain? SHARE: Check the ingredient list on grain foods (pasta, rice, crackers too) Bread Station: Saving $$ on Whole Grains 26 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 Bread Station: Identifying Whole Grains 27 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 Frozen Produce Station 28 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 Cereals Station: Choosing Healthy Cereals 29 SHARE: Look for cereals with whole grains and less sugar. Always read the label! Add fruit to sweeten low-sugar cereal Cereals Station: Saving $ on cereals 30 SHARE: Save money by buying larger boxes Save money by purchasing store brands Canned Produce 31 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 Canned Produce: Reading Food Labels 32 This Slide Concludes Station Training 33 Tour Facilitators Tour Sign-up MyPlate (Front of Store) ProduceMeats & DairyBreadFrozenCerealCanned$10 ChallengeSurveysCheckout Tour Logistics Facilitators Station Volunteers Responsibilities 36 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 Tour Sign Up 37 REGISTRATION 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 MyPlate 38 ASK: Have you seen MyPlate before? SHARE: MyPlate is a tool we can use to make balanced, healthy food choices Produce 39 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 season MONEY SAVING TIP #2: Buy whole produce Show participants how to compare unit prices Produce: Comparing Unit Prices 40 Produce: Comparing Unit Prices 41 Unit price = Total Cost/ Number of units Your total cost for the item. Produce: Comparing Unit Prices 42 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 $10 Challenge 43 ASK: 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? 44 The Ideal $10 Challenge Receipt 45 Has an item from every area of MyPlate Stays under $10 Incorporates talking points Whole grains Low-fat milk Fresh produce Alternative proteins Surveys and Wrap Up: Surveys 46 PASS OUT SURVEYS FOR COMPLETION: Demographic information Ways participants shop for food What participants learned Surveys and Wrap Up: Final Activities 47 Bring participants through checkout line Pay cashier with gift cards directly Collect receipt Hand out incentive bag Thank participants for attending tour Organizing Paperwork Ensure all surveys, waivers, and enrollment forms are filled out Group surveys with receipts from same tour in large envelope 48 Thank You! 49