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Teaching Guide for LunchBox Envy

 

The LunchBox Envy Teaching Guide, based on the book LunchBox Envy™ an adventure in healthy eating for kids and families (LBE), was created by Locally Delicious Inc., a non-profit organization dedicated to improving local food systems through education and outreach, located in Humboldt County, California.

 

The curriculum explores LunchBox Envy, teaching families how to plan, shop and cook healthy meals on a budget. It is designed to be presented by community members, and is available to anyone who wants to teach about the importance of healthy eating. It is appropriate for schools, community groups, or agencies.

 

ORGANIZING CLASSES

Understanding your community helps to tailor the class to its needs. This is best done working through an existing organization. It’s important to review pre-assessment information and adapt the material to fit the participants as the class progresses.

The entire curriculum can be altered in sequence and focus for the purpose of the group, but basic content should not be changed.

Providing classes to the general community without a sponsoring organization can be costly and time consuming, but is often the only way to do it if existing organizations are few or unable to assist.

 

HOW TO HOLD THE CLASSES

 

     Pre-class Organization

  • Read LunchBox Envy andPurchase books for each participant through Locally Delicious, Inc.
  • Review the PowerPoint and read the scripted lesson notes on each slide. Make additional notes as appropriate to your group.
  • Inventory the availability of cooking tools in kitchen and acquire tools if needed.
  • Inventory the availability of dishes, glasses, cutlery and serving pieces. Appendix A has a list of equipment.
  • Inventory cleaning supplies and acquire if needed.
  • Assemble classroom materials: Pens, paper, flip charts, computer and projector, MyPlate nutrition chart and food cards. Cards may be printed from the file on the thumb drive provided or from the Locally Delicious web page.
  • Print and assemble handout materials.
  • Obtain supplemental materials that may available for free from state or local agencies.
  • Provide for childcare.
  • Consider the participants’ needs and adapt curriculum. Options are structured power point; teaching with the book, interactive exercises and paper handouts; or by a combination of the two. Note: The more interactive activity among class participants, the better.
  • Review roles and responsibilities with facilitators.
  • Recruit participants using posters, word-of-mouth, newsletters, e-mail, texts, and/or social media through the organization.
  • Present the class using LunchBox Envy book, printed materials, the hands-on-activities described, and PowerPoint Point slides.Review the pre- and post- assessments to help improve future classes.

 

PARTNERING WITH AN EXISTING ORGANIZATION

Working with a church school, resource center, parents groups, clubs, makes the process easy and effective because half of the organizing has already been done by the group.

  • Identify an appropriate organization.
  • Coordinate the  project with its director.
  • Work with the director to solicit participants.
  • Understand the specific needs of the group being taught.
  • Preview the venue to make sure meeting room, kitchen and necessary equipment are available and in working order.
  • Organization staff or volunteers can provide class management and teaching.
  • Arrange childcare if needed.

        

WITHOUT THE SUPPORT OF AN ORGANIZATION

  • Survey possible venues. Schedule a walk-through with a person in authority to check kitchen, cooking equipment, meeting room, furniture, etc.
  • Confirm contract and conditions for rental. A contract is usually needed to issue a Certificate of Insurance. Venues may be free, but check the need for deposits, cleaning charges, and insurance requirements.
  • Advertise the class through newspapers, community calendars, posters, radio, TV and social media.
  • Confirm enrollment with all participants.
  • Arrange childcare. Note: A childcare provider may need to be certified.
  • Plan food and materials transport time, classroom setup and clean-up. Allow sufficient time.
  • Shop for food.
  • Pack for efficient set up for the class. Repack and note any items that need to be replenished for future class.
  • Conduct class. If class is led only by peer facilitator pay special attention to their performance in classes that were co-lead with a mentor and make sure they have time to practice class with mentor before doing it alone. Arrange for carpooling with co-facilitators. Obtain frank feedback from facilitatosr.  If facilitator is paid, maintain records of participation and expenses.
  • Review pre– and post- assessments.  Were the needs of the group met?

 

Pre-class Organization

  • Read LunchBox Envy
  • Purchase books for participants
  • Review the PowerPoint and read the scripted lesson notes. Make additional notes as appropriate to your group.
  • Inventory the availability of cooking tools in kitchen and acquire tools if needed.
  • Inventory the availability of dishes, glasses, cutlery and serving pieces. Appendix A has a list of equipment.
  • Inventory cleaning supplies and acquire if needed.
  • Assemble classroom materials: Pens, paper, flip charts, computer and projector, MyPlate nutrition chart and food cards. Cards may be printed from the file on the thumb drive provided or from the Locally Delicious web page.
  • Print and assemble handout materials.
  • Obtain supplemental materials that may available for free from state or local agencies.
  • Provide for childcare.
  • Consider the participants’ needs and adapt curriculum. Options are structured power point; teaching with the book, interactive exercises and paper handouts; or by a combination of the two. Note: The more interactive activity among class participants, the better.
  • Review roles and responsibilities with facilitators.
  • Recruit participants using posters, word-of-mouth, newsletters, e-mail, texts, and/or social media through the organization.
  • Present the class using LunchBox Envy book, printed materials, the hands-on-activities described, and PowerPoint Point slides.Review the pre- and post- assessments to help improve future classes.

 

Budget

Budget for these items as needed:

LunchBox Envy books for all participants

Rental of venue

Insurance

Child care [including materials]

Salaries or stipends as appropriate for program leaders and mentors

Cooking and storage equipment

Cleaning supplies

Mileage reimbursement as appropriate

Food

Printing for participant handouts

Classroom materials including flip charts, pens, pencils, computer, projector, thumb drives, MyPlate chart and food cards

Advertising costs

Time Management

Allow sufficient time for the following:

Venue search

Venue walk through

Contracts/rent

Insurance

Childcare arrangements

Facilitator search

Facilitator training

Personnel coordination

Pre-program planning

Material production

Curriculum review

Equipment and material acquisition

Material reproduction

Recipe planning

Food shopping

Travel time

Class preparation

Class set-up and cleanup

Classroom teaching

Evaluation/post assessment

 

APPENDICES

Appendix A: Equipment, Tools and Supplies

  • Computer with Internet access, projector and screen OR other means to employ PowerPoint information
  • Kitchen knives, plates, utensils, cups, glasses, napkins, aprons
  • Shared equipment such as cutting boards, drink dispensers, muffin tins, food storage containers or bags, towels, electric kettle
  • Large and medium sized storage tubs for transport of equipment and materials to venues
  • Cleaning supplies including sponges, towels, dish washing liquid, bleach or other disinfectant
  • Stapler, scissors, paper cutter, 3-hole punch, tap[e, pens, printer and ink paper, labels
  • Childcare needs

 

Appendix B: Food and Recipes                                                                                             

  • Whenever possible, acquire local organic food.
  • Water infused with fresh fruits, vegetables and/or herbs. A healthy alternative to sugary drinks (sodas, fruit juices, sugared teas)
  • Food – determined by recipe choices
  • Stackables (See pg. 70)
  • Gourmet Ants on a Log (See pg. 147)
  • Frittata (See pg. 102)
  • Snacks (See pgs. 141-157)

 

  Appendix C: Participant Materials

  • LunchBox Envy cookbook
  • Folders, pens, pencils, binders, paper
  • Printed handouts, as desired:
  1. Pre- and Post- assessment forms (recommended)
  2. Weekly Lunch Plan forms
  3. Kitchen Hygiene
  4. Kitchen Safety
  5. Web-based resources

 

Appendix D: Teaching Materials

  • Teaching Guide for LunchBox Envy [this document]
  • PowerPoint with embedded notes
  • Copies of participant materials [listed in Appendix C]
  • Durable MyPlate poster and Food Cards

 

Appendix E: Resources

 

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