Share & Build Workshop

 

The Child Nutrition Council of Manitoba invites you to join us on

Friday, November 25, 2016

Share & Build Workshop: Sharing Ideas and Building Skills

at the North Centennial Recreation and Leisure Facility in Winnipeg.

This workshop runs from 9am to 3:30pm. It’s FREE for staff and volunteers who represent the nutrition programs funded by the Child Nutrition Council of Manitoba (CNCM) during the 2016-2017 school year. Space is limited so register as soon as you are able.  Lunch and refreshments will be provided for participants.

Register here to attend the workshop.

Note: You may wish to read through the preliminary agenda (below) before you start the registration process, as you’ll be required to choose your preferred sessions.

NEW this year! Travel grants available

Is travelling to Winnipeg a barrier to you attending this workshop? This year we’ll be distributing a limited number of travel grants to help people come to the workshop. The deadline to apply is November 8, 2016. If you’re interested in applying, check out our: Travel Grant Application Form

Are you an educator or volunteer interested in attending the workshop, but you don’t work with one of our funded programs? We are offering a limited number of spots available for $125. Register above and we’ll follow up with you to confirm payment.

We will add a full agenda soon. For now, you can check out what we are planning below:

Keynote Speaker

joyce-slater-head-feb-2016-reducedJoyce Slater is an Associate Professor of Community Nutrition in the Department of Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, at the University of Manitoba where she teaches nutrition education and public health nutrition.  Joyce’s research interests include the role of food literacy in well-being; food and identity; nutrition and food security; and nutrition surveillance. Using mixed method approaches, Joyce conducts applied research in partnership with several community-based organizations. Joyce is also a Registered Dietitian who worked in various public health organizations for 18 years before obtaining her PhD and joining the University of Manitoba.

 

Preliminary agenda

Coffee & registration: 9:00 – 9:30am

Welcome circle: 9:30 – 10:00am

Join us to introduce yourself to others in attendance, learn more about the work that the Council is doing in Manitoba, and hear more about the agenda for the day.

Keynote speaker: 10:15 – 10:45am
Food literacy: More than alphabet soup!
Dr. Joyce Slater, Associate Professor of Community Nutrition, University of Manitoba

We live in the most complex food environment in human history. Unfortunately, this food environment discourages taking time to prepare, share, and enjoy food while encouraging us to overeat “ultra-processed, unhealthy brands.” A result has been a steady decline in “food skills” and growing distance between consumers and the food they eat. In this world of faster, more convenience, eat everywhere, how do we help foster more positive food relationships in kids, parents, and ourselves? Instead of “throwing in the dishtowel” and stocking the freezer with microwave meals, can the concept of “food literacy” help us re-think food?

Join Dr. Joyce Slater, for a discussion of cooking, food skills, mindful eating and more, including the role breakfast programs can play in promoting food literacy.

Coffee break: 10:45 – 11:00am

Concurrent session A:  11:00am – 12:00pm

Tips for creating positive and pleasant mealtimes
Megan Bale-Nick, Registered Dietitian, Manager, Manitoba Healthy Food in SchoolsDietitians of Canada

What does a positive and pleasant mealtime look like? Learn how to encourage children to enjoy eating, accept a variety of foods, and be tuned into hunger and fullness. Leave with tools to help children develop healthy eating habits and acceptable mealtime behaviours.

Sharing session: Learning from one another’s successes and challenges
Melanie Ferris, Executive Director, Child Nutrition Council of Manitoba

Want to meet other people who are doing similar work to your own? Come to this session to learn more about what other schools are doing to deliver successful nutrition programs. Be prepared to brainstorm in small groups to share ideas and program challenges with one another. We’ll record ideas and come together as a larger group to your thoughts on different themes such as menu planning, budgeting/fundraising, procuring healthy food, getting students involved in your program, etc.

Make & take: Simple snacks that students will love
Clara Birnie, Program Dietitian, Child Nutrition Council of Manitoba

This hands-on session gives you the opportunity to create some tasty snacks that you can easily incorporate into your school nutrition program. Have some fun in the kitchen and leave with new ideas for your school’s program. Participants will go home with samples of what they have prepared.

Note: This session is also offered in the Concurrent Session B time slot.

Lunch: 12:00 – 1:00am

Concurrent Session B: 1:00 – 2:00pm

Meal planning: Inspiration and collaboration
Maxine Meadows, Program Dietitian, Child Nutrition Council of Manitoba

There are many factors such as time, physical space, budget, and taste preferences that influence the meals and snacks served in school breakfast, snack, and lunch programs. In fact, these factors are very different for programs as each program and school are unique. To cook and prepare food from scratch the right ingredients and the right plans can help. Join a Registered Dietitian to build practical skills and learn simple strategies to help give your menu a nutritional boost. If you need some meal planning inspiration and time to collaborate with your peers, then this session is for you.

Note: This session is also offered in the Concurrent Session C time slot.

Working with immigrant and newcomer students
Presenter TBA

Learn more about ensuring your nutrition program meets the needs of a diverse group of students. More information about this session coming soon.

Make & take: Simple snacks that students will love
Clara Birnie, Program Dietitian, Child Nutrition Council of Manitoba

This hands-on session gives you the opportunity to create some tasty snacks that you can easily incorporate into your school nutrition program. Have some fun in the kitchen and leave with new ideas for your school’s program. Participants will go home with samples of what they have prepared.

Note: This session is also offered in the Concurrent Session A time slot.

Concurrent Session C: 2:00 – 3:00pm

Meal planning: Inspiration and collaboration
Maxine Meadows, Program Dietitian, Child Nutrition Council of Manitoba

There are many factors such as time, physical space, budget, and taste preferences that influence the meals and snacks served in school breakfast, snack, and lunch programs. In fact, these factors are very different for programs as each program and school are unique. To cook and prepare food from scratch the right ingredients and the right plans can help. Join a Registered Dietitian to build practical skills and learn simple strategies to help give your menu a nutritional boost. If you need some meal planning inspiration and time to collaborate with your peers, then this session is for you.

Note: This session is also offered in the Concurrent Session B time slot.

Recruiting and managing volunteers for your program
Dawn Bourbonnais, Manager of Communications & Outreach, Volunteer Manitoba

Our volunteers are critical to the success of our programs and services. Knowing how to attract those highly-skilled volunteers, and keeping them engaged with your organization, is not an easy task. This workshop will explore the needs of your volunteers and what motivates them to be a part of your organization. You will learn a range of strategies and also gain new perspectives in volunteer recruitment and engagement.

Food storage: Reduce waste, save money, maximize nutrition
Getty Stewart, Professional Home Economist

Learn practical tips and ideas to help you keep foods fresh and tasty as long as possible to reduce food waste, save money, and maximize flavour and nutrition. Through demonstrations and open discussion, participants will learn: what “best before dates really mean; what to keep in the cupboard, fridge, or freezer; tips for effectively storing common foods; tips for managing leftovers; and how to decide what to toss or what to eat.

Wrap up & evaluation: 3:00 to 3:30pm