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Countries/States Served:
FL
People Utilized or Employed:
Dietitian, Public Health, Trainable Volunteers
Types of Students Allowed:
Medical Students, Premedical Students, Dental Students, Predental Students, Nursing Students, Prenursing Students, Pharmacy Students, Prepharmacy Students |
Program Length:
Long Term (Greater than 1 month)
Language Skills:
Religious Affiliations:
University Affiliations:
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Current Volunteer Opportunities (Unpaid Positions)
Nutrition Instructor needed for
1 to 3 months
Opportunity Description:
Position Summary:
Cooking Matters is a cooking-based nutrition education course designed to teach low-income families how to prepare healthy, tasty meals on a limited budget. Professional chefs and nutrition educators volunteer their time and expertise to lead hands-on courses that show adults, teens, and kids how to purchase and prepare nutritious foods in healthful, safe, and tasty ways. This can mean the difference between feeding families for just one night and making sure they have the knowledge, skills, and resources to prepare healthy meals for a lifetime.
The nutrition instructor will serve as a teacher and role model, teaching and reinforcing key messages about healthy eating and inspiring participants to adopt healthy eating habits.
Responsibilities:
• Teach low-income participants basic healthy eating and food budgeting messages, according to the highlighted objectives of each lesson. Messages include: eating from MyPyramid food groups; choosing more fruits, vegetables, and whole grains; planning balanced meals; reading food labels; and making budget-friendly choices at the store.
• Facilitate class discussions on each message, allowing participants to brainstorm how they might put new behaviors into action, discuss barriers to adopting new behaviors, and share ideas with their peers for overcoming barriers.
• Select and implement hands-on activities that allow participants to practice key skills and feel comfortable implementing new healthy behaviors.
Skills/Experience Required:
• Nutrition training at an accredited institution. Registered Dietitian and/or four-year degree in nutrition, food science, dietetics, or related field preferred. Dietetic interns are encouraged to apply.
• Interest and comfort in working with low-income individuals from diverse backgrounds.
• Comfortable speaking in front of groups (average class size is 12 participants).
• Ability to travel to class location.
• Willingness to be trained on Cooking Matters curricula, to work as a team with volunteer chef, and to adhere to program policies and team decisions.
Time Commitment:
• At least 1 hour for training and orientation to Cooking Matters.
• At least 4 hours per week for lesson preparation, travel time, class time, set-up and clean-up.
• Must commit to all 6 weeks of the course!
To Apply: Please contact Jeannie Necessary at JNecessary@FLIPANY.org for more information.
Total Number of Volunteers Needed:
4
Find Out More |
Cooking Matters Chef Instructor needed for
1 to 3 months
Opportunity Description:
Position Summary:
Cooking Matters is a cooking-based nutrition education course designed to teach low-income families how to prepare healthy, tasty meals on a limited budget. Professional chefs and nutrition educators volunteer their time and expertise to lead hands-on courses that show adults, teens, and kids how to purchase and prepare nutritious foods in healthful, safe, and tasty ways. This can mean the difference between feeding families for just one night and making sure they have the knowledge, skills, and resources to prepare healthy meals for a lifetime.
The culinary instructor will serve as a teacher and role model, teaching key skills and inspiring participants to cook more healthy, inexpensive meals at home.
Responsibilities:
• Teach low-income participants the basics of food and kitchen safety, food preparation, and making healthy choices and substitutions when cooking, according to the highlighted objectives of each lesson.
• Facilitate class discussions on each cooking or food safety message, allowing participants to brainstorm how they might put new behaviors into action, discuss barriers to adopting new behaviors, and share ideas with their peers for overcoming barriers.
• Choose recipes that demonstrate key nutrition, food budgeting, and food preparation lessons each week.
• Assign participants kitchen tasks that allow each individual to gain hands-on practice and improve their cooking skills.
• Supervise participants in the kitchen, encouraging proper technique and gently correcting as needed.
Skills/Experience Required:
• Professional culinary training or experience working in the food industry. We welcome qualified chefs from restaurants and hotels, instructors and students from culinary schools, personal chefs, caterers, home economics teachers, restaurant owners and managers, food sales and marketing representatives, non-profit kitchen managers, and retired foodservice professionals.
• Interest and comfort in working with low-income individuals from diverse backgrounds.
• Comfortable speaking in front of groups (average class size is 12 participants).
• Ability to travel to class location.
• Willingness to be trained on Cooking Matters curricula, to work as a team with volunteer nutrition educator, and to adhere to program policies and team decisions.
Time Commitment:
• At least 1 hour for training and orientation to Cooking Matters.
• At least 4 hours per week for lesson preparation, travel time, class time, set-up and clean-up.
• Must commit to all six weeks of the course!
Total Number of Volunteers Needed:
4
Find Out More |
Mission Statement: (See Web Site For Updated Information)
FLIPANY’s mission is to “Empower youth and adults through physical activity and nutrition education programs while creating awareness and policy changes that lead to healthier more food secure communities”. Florida Introduces Physical Activity and Nutrition to Youth (FLIPANY) was established in 2005 to address the childhood obesity epidemic through nutrition education and physical activity. |
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