1. Jan Stephens Multi-County Specialist Kansas State Research & Extension Kansas Nutrition Council April 16, 2009

2.  Know what you want to accomplish  Research  Demonstrate to reinforce the objective  Organize and practice

3.  Be sure everyone can see  Introduce the topic  Involve the audience  Review objective(s)  Make it your own

4.  Educate ◦ Awareness ◦ Knowledge ◦ Action  Teach nutrition and health  Promote your organization  Learn for yourself

5.  Education Level  Experience, knowledge  Age, gender  How to get them there ◦ Promotion ◦ Location ◦ signage

6.  Topic ◦ Information accurate & current ◦ Usable by audience ◦ Not already known ◦ Builds on past meetings ◦ Narrowed to fit audience & time

7.  Type of setting ◦ Formal or relaxed  How far away ◦ May impact food safety  Get directions  Audience ◦ Hear and see presenter FoodDemoToday

8.  Presentation help ◦ Will they need training  Help to unload ◦ Before ◦ After

9.  What is available &/or usable on site ◦ Water, refrigeration, electricity, gas, table, oven, etc. ◦ Audio Visual ◦ Presentation  Easels  Microphone  Demonstration mirror

10.  Reinforce key points ◦ Choose techniques & recipes to get point across (Ex: Don’t premeasure when teaching measuring is the goal)  Keep it simple

11.  Smile  Catchy title & intro  Put audience at ease  No more than 2 – 3 minutes  Give information about yourself and your organization

12.  Outline main ideas  List steps in order. Expand and explain  Include information about nutrition, costs, techniques

13.  Use visuals, posters and examples  Offer ideas for additional options  Add bits of trivia, personal information for extra things to say

14.  Sum up the main ideas  End with a cleared table and show a finished product  Remind audience why they should try this  Ask for questions  Thank audience

15.  Should smell great  Should taste wonderful  Try to let participants sample  Be colorful & garnished  Show finished product

16.  Safe food handling behavior  Good nutrition choices  Good posture  Speak clearly & slowly  Use good grammar  Avoid nervous twitches & habits  How you eat

17.  Look professional  Comfortable, neat, & clean  Finger nails clean & natural  Light makeup  Little or no jewelry  Gloves (Disposable)  Aprons (pressed & clean)

18.  Select recipes & techniques to demonstrate ◦ Done ahead ◦ In stages ◦ All at once  Make lists of items needed ◦ Equipment and supplies ◦ Notes and handouts ◦ Food

19.  Buy food day before the training  Consider the food safety factors

20.  Know how to use it  Use appropriate equipment  Clean and in good repair  Will audience have access to same equipment at home? ◦ Suggest substitutions 20

21.  Potholders  Timer  Spoons/knives  Cutting board  Serving equipment  Extension cord and adapters  Appliance cords  Sampling utensils/plates/ cups  Tablecloth  Trays  Paper towels

22.  Use correct equipment for each task  Use clear bowls & pans when possible  Use trays ◦ Notes on tray include:  Recipes  Talking points  Cover table

23.  Scrape bowls & pans clean with rubber scrapper  Remove any extra pieces of equipment & food  Put dirty equipment on a tray  Keep table clean and clear 23

24.  Wooden spoons are quieter than metal  A damp cloth under bowls holds them steady & cuts noise  Tip bowls & pans for viewing ◦ Hold bowls from bottom ◦ Be careful not to spill  Don’t talk while using noisy equipment  Spill it? Don’t use it

25.  Tilt pan lids away from face  Place lids upside down on table  Have waste basket beneath demonstration table  End with finished product

26.  Make eye contact  Smile  Talk while working  Ask questions  Answer questions  Use humor  Ask for help: ◦ With timing ◦ Following recipes ◦ Distributing handouts

27.  During practice  Before you leave  Before the demonstration

28.  Frees mind to do 2 things at once  Posture  Grammar  Vocabulary  Facial expressions

29.  As often as you can: ◦ With food & equipment ◦ Before a mirror ◦ Get critiqued

30.  Tilted bowls & pans  Small groups up close  Posters  Video camera connected to monitor  Pictures on PowerPoint  Other ideas?

31.  Be prepared  Be flexible  Enjoy the experience  Learn from each demonstration  Let your personality show through

32.  Know your goals  Know your topic, audience, location, equipment, techniques  Have a neat look and table  Practice, practice, practice