healingwithcreation

Assessment:

• Teaching: Assess needs and collect data specific to project and your target population. Sample questionnaires from your patients (health practices, eating habits, cooking habits…, questionnaires from practitioners–Demographic, size of classes, age group…etc.)
• Kitchen: Facilities, Food Safety, Menu, Purchasing

Kitchen/nutrition education layout Design:

• Facilities planning and kitchen design: Food Safety, Menu planning, Purchasing of food, Recipe development, Cooking equipments, teaching equipments( projector)

Tailor cooking and nutrition lectures–Program Planning/Development:

• Program planning and development base on assessments to tailor intervention to the need of your patients with their demographic.

Training:

• A series of 5 classes: How to balance a tasty healthy vegetarian diet with all food groups. This series of nutrition classes will share the how to prepare and cook healthy meals that are tasty and easy. The first 4 classes include each food group and nutrition education and interactive cooking experience. Last class is a grocery tour class. Scientific Proof(folder).
• Training will equip your staff to run the class on their own from planning, purchasing to teaching.