1. Teaching Veterans Basic Culinary and Nutrition Knowledge By: Jessica Brunner, Elizabeth Fischer and Logan McWherter Simply Cooking :

2. Needs Assessment  Interviewed two Chicago V.A. employees, one of which was an elderly Veteran  Interviewed one V.A. registered dietitian  Findings:  Lack of nutrition related knowledge  Access to convenience food  Lack of culinary skills and/or knowledge  Tight Budget

3. Program Goal  The project for which we are requesting funds for will make a difference in the lives of Veterans 50 years of age or older living in the city of Chicago, by providing them with the knowledge and tools necessary to help these individuals make healthy choices and give them the skills to prepare healthy foods and meals independently.

4. Program Overview  This program will provide classes teaching food sanitation practices, basic nutrition education, food preparation, and cooking skills.  Veterans will sign up for a twelve week program that will take place twice a week on Saturdays and Sundays at York Community High School.

5. Program Overview Cont…  On Saturdays, their basic nutrition education class will take place for two hours.  On Sundays, their basic culinary skills class will take place in the high schools classroom kitchen for three hours.

6. Marketing  Fliers  Posters  Word of Mouth  Promotion within V.A.  Radio Announcements

7. Evaluation Plan  We will give out the same questionnaire at the first and last class.  We will use the first questionnaire to assess their baseline skill and knowledge level.  We will use the second questionnaire to assess how much they have learned during the program.  During their last cooking class, they will have to prepare and cook the meal without assistance.

8. Location  York Community High School located in Elmhurst Illinois, has offered to lend us their classroom and classroom kitchen facilities for the duration of the program.  They will also let us use the cooking equipment and utensils located in the classroom kitchens.

9. Materials  We will provide the Veterans with nutrition booklets and handouts.  We will also provide them with cooking manuals and aprons for the cooking portion of the program.

10. Lesson Plan  Week 1- Basic Sanitation and Food Safety  Week 2- Poultry  Week 3- Red Meat  Week 4- Fish  Week 5- Grains & Legumes  Week 6- Fruits and Vegetables  Week 7- Fruits and Vegetables Continued  Week 8- Dairy and Desserts  Week 9- Healthy Snacks  Week 10- Exotic Foods/Ethnic Cuisine  Week 11- Grocery Shopping and Meal Planning  Week 12- Applying knowledge/Veterans Choice

11. Budget  First 3 months  Direct costs  A. Salaries and Wages  1. Senior personal  a. 3 Project Directors (PD): Jessica Brunner, Elizabeth Fischer, Logan McWherter$15,000.00 2. Other personal  a. 1 Registered Dietitian $3,000.00 b. 2 Cooking/Classroom Assistants $1,600.00  B. Total Salaries and Wages $19,600.00  C. Equipment $0.00  D. Materials and Supplies  a. Food $2,000.00  b. Class room materials (books, handouts, prizes) $800.00  c. 25 Cooking aprons $125.00  d. Office supplies $300.00  E. Travel Expenses $1,200.00  F. All Other Direct Costs (Items C to E) $4,425.00  Total Costs $24,025.00 Requested Funding: $25,000

12. Role of Registered Dietitian and Classroom Assistants  5 hour orientation  2 hours teaching on Saturdays  3 hours cooking on Sundays  ½ hour before and after each class and cooking lab for prep, clean-up, and questions

13. Any Questions?