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Thursday, November 15
 

12:45pm

Implementing Food Literacy Programs in Real Time: Unpacking what happens on the ground - COMMUNITY PROGRAMMING
The purpose of this session is to share learnings in the delivery of food literacy programming in various community settings, including enablers and barriers for success, sustainability, and impact.

FoodFit – the key ingredients for a successful health literacy program for low-income participants
(Alissa Vietth) Community Food Centres Canada (CFCC) and the Public Health Agency of Canada (PHAC) are mid-way through a 5 year multi-sectoral partnership project to develop and deliver FoodFit programs through program delivery partner organizations across Canada by 2021. The overall objective of the program is to promote healthier lifestyles for low-income community members with a focus on health literacy, food skills, group physical activity, and social supports. This presentation will share some emerging evaluation results and important components of the program curriculum and delivery model that are helping thousands of Canadians eat healthier, move more, and make new friends.

Evaluation of the Community Food Advisory Program (Chwen Binkley)
The Community Food Advisor (CFA) program has been running in Hamilton since 1996. The Program supports the healthy food systems initiatives and food strategy goals. While the program is an anecdotal success there has not been a formal evaluation to determine whether the program achieves its goals and objectives. An evaluation was conducted to explore the views of the program participants, the stakeholders and the CFA volunteers regarding their experiences with the program and perceptions of the continued need for the program.

Only bite off what you can chew: Making food literacy evaluation work for you (Diana Chard)
Hastings Prince Edward Health has been offering food literacy classes since 2015. Cooking with the Basic Shelf is a six week series of classes intended for adults living on low incomes and/or with limited food skills. The goal of the classes is to increase the confidence of participants in the kitchen, encourage trying new foods and new recipes, and to develop food literacy. Since the classes began they have been evaluated and revised based on the evaluation. This presentation will share lessons learned from the evaluation process.

Food as Medicine: Farm as Therapy: A multi-disciplinary approach to planning food-based social enterprise for Toronto Rehabilitation Institute (Adeline Cohen)
The UHN Urban Farm social enterprise is inspired by the transformation of hospital food environments to foster healthy behaviours and by the changing philanthropic landscape in Canada. A 18-month feasibility study and business planning process involved patients, clinical and administrative staff of the University Health Network (UHN) in co-creating a social enterprise that is financially independent of hospital funding while creating opportunities for patients to engage in therapeutic gardening and cooking programs.  The project aims to improve patient transition into home and community care by supporting research and therapy geared toward improving physical and mental health of Toronto Rehab patients.


Speakers
avatar for Diana Chard

Diana Chard

Registered Dietitian, Hastings & Prince Edward County Public Health
Diana Chard is a registered dietitian at Hastings Prince Edward Public Health. Her work focuses on promoting food literacy in the community. Over the past three years she has been responsible for planning, implementing, and evaluating a number of food literacy programs, including... Read More →
avatar for Adeline Cohen

Adeline Cohen

Senior Fellow, Open Lab, University Health Network
Adeline Cohen is a Senior Fellow at OpenLab, a design and innovation shop dedicated to finding creative solutions that transform the way healthcare is delivered and experienced. Her experience includes projects focused on engaging patients, hospital staff and caregivers at the University... Read More →
avatar for Chwen Binkley, RD

Chwen Binkley, RD

Public Health Dietitian, Hamilton Public Health Services
Chwen Binkley is a Public Health Dietitian with the City of Hamilton. Currently she is the Community Food Advisor Coordinator for the health unit. Chwen has worked on a wide variety of food skills projects with diverse people and community groups including children, adolescents... Read More →
avatar for Alissa Vieth

Alissa Vieth

Special Project Manager, FoodFit Program, Community Food Centres Canada
Alissa Vieth is the Special Project Manager for the FoodFit program at Community Food Centres Canada. As a Registered Dietitian with a Masters in Public Health, she brings her knowledge and experience in health promotion and behavioural change to the program.



Thursday November 15, 2018 12:45pm - 1:45pm
COLONY BALLROOM

12:45pm

Implementing Food Literacy Programs in Real Time: Unpacking what happens on the ground - INDIGENOUS PROGRAMMING
The purpose of this session is to share learnings in the delivery of Indigenous food literacy programming including enablers and barriers for success, sustainability, and impact. 

Make It Sacred: Making healthy choices (Kathleen Laforme & Crystal Bomberry)
We will explain how Indigenous Diabetes Health Circle (IDHC) heavily emphasizes the vital importance of traditional foods in achieving health and wellness in Indigenous communities.  By relying on sacred inherent knowledge, we take an active role in decolonizing our perceptions of what food and sustenance really is.  We do this by staying connected with our elders and sharing knowledge, tools, and resources that serve as a reminder of the good health of our ancestors.  A key factor in seeing better health outcomes across our nations is cultivating an understanding of how good holistic health is linked to traditional knowledge, traditional food sources, and mindful eating practices.

“Healthy Roots” program of returning to a Haudenosaunee diet: process and clinical outcomes from a pilot study on Six Nations of the Grand River (Kelly Gordon & Russell de Souza )
Researchers will share  their experiences with the "Healthy Roots" community initiative from conception through pilot testing and results. The initial purpose of the Healthy Roots initiative was to increase community and individual wellbeing by encouraging Six Nations of the Grand River community members to incorporate Haudenosaunee foods and traditional activities into their daily lives. This was a holistic approach to improving physical, mental, emotional and spiritual wellbeing towards growing stronger roots in each the individual and within the community.

Cooking in the Classroom - Implementing Student Nutrition Programs in northern remote First Nations communities  (Kanina Terry)
In Kanina’s role as the FNSNP coordinator, she supports the school nutrition programs running in 12 First Nation communities north of Sioux Lookout - 9 of which do not have all-season road access. Attendees will hear about how Kanina has supported these communities with menu planning, resource sharing, ordering support, transportation planning and school visits, among other duties. Kanina will also share insights from implementing a “Cooking in the Classroom” program during school visits to engage students in the enjoyability and importance of cooking.

Speakers
avatar for Crystal Bomberry

Crystal Bomberry

Diabetes Wellness Worker, Indigenous Diabetes Health Circle
Crystal Bomberry is a Mohawk woman of the Turtle Clan, and makes her home at Six Nations of the Grand River Territory.  She is a mother to two wonderful girls.  She has been with the IDHC team as a Family Wellness Worker since 2009, continuing on from a few years of prior work in... Read More →
avatar for Kathleen LaForme

Kathleen LaForme

Diabetes Wellness Coordinator - South, Indigenous Diabetes Health Circle
Kathleen LaForme is of both Mohawk of Six Nations and Mississaugas of New Credit First Nations.  She is the mother of 2 daughters, a son, and is a Grandmother.  She is the Diabetes Wellness Coordinator for the Indigenous Diabetes Health Circle (formerly SOADI), South Region for... Read More →
avatar for Russell de Souza, RD, ScD

Russell de Souza, RD, ScD

Assisstant Professor, McMaster University
Russell has worked as clinical and research dietitian for over 15 years, with a focus on reducing cardiovascular risk through diet.  He is a proud husband, and father to a very inquisitive 8-year old son.  He uses his clinical expertise alongside the approaches of nutritional epidemiology... Read More →
avatar for Kelly Gordon, RD, B.Sc (Nutri. Sci.)

Kelly Gordon, RD, B.Sc (Nutri. Sci.)

Community Dietitian, Six Nations Health Services
Kelly has worked as a Registered Dietitian for over 15 years, focusing on community health.  Kelly is Kanyen’keha (Mohawk) and a proud mother of two energetic children.  A graduate from McGill University, she has strived to use her education, opportunities and knowledge to work... Read More →
avatar for Kanina Terry

Kanina Terry

First Nation Student Nutrition Program (FNSNP) Coordinator, Kwayaciiwin Education Resource Centre
Kanina Terry is Anishinaabe from Obishikokaang (Lac Seul First Nation) and lives in the traditional territory of Lac Seul, in Sioux Lookout, Ontario. She is a trained chef, food enthusiast and craftsperson. Kanina works as the First Nation Student Nutrition Program (FNSNP) Coordinator... Read More →



Thursday November 15, 2018 12:45pm - 1:45pm
ARMOURY SUITE

12:45pm

Implementing Food Literacy Programs in Real Time: Unpacking what happens on the ground - PROGRAMMING FOR CHILDREN & YOUTH
The purpose of this session is to share learnings in the delivery of food literacy programming for children and youth, including enablers and barriers for success, sustainability, and impact. 

Growing Chefs! Headquarters - HQ Field Trips (Andrew Fleet)
HQ Field Trips provide a unique learning environment in which Grade 4-8 students can gain perspective and confidence in their place within a sustainable food system. Through fun, targeted activities, students gain hands-on experience with multiple components of a whole food system including growing, cooking, serving, and disposing of food products. The program is intended to foster critical thinking by challenging students to consider the impacts of their food choices on personal/community health, the natural environment, and global and local economies.

F2S: Ontario Digs In! -- Raising the Salad Bar (Shiba Anjum)
Farm to School: Canada Digs In! (F2SCDI) is a 3-year, evidence-based, multi-sectoral chronic disease prevention partnership led by Farm to Cafeteria Canada that is scaling up efforts to get healthy local foods into the minds, and onto the plates of students across Canada. A component of this initiative is to offer $10,000 Farm to School Salad Bar grants to schools in 5 provinces across the country. In Ontario the lead partner on this initiative is Sustain Ontario. Shiba will give an overview of the F2SCDI initiative and will share how food literacy is being integrated at Oakwood Public School, one of the 32 F2S program grantee schools in Ontario.

Food Literacy for Lunch (Susan Wright)
In Toronto, approximately 200,000 students are provided a healthy meal at school every day. At summerlunch+ we fill the gap in July and August by providing healthy, cooked-from-scratch meals to children in neighbourhoods who attend free summer camps. We teach food skills through daily lessons and hands-on food experiences, such as gardening, cooking with us in the kitchen and making DIY lunches. In this session we will introduce you to summerlunch+ and Olivia Cupido will talk about our Food Literacy Hub. In our first 3 years we delivered over 10,000 hours of food literacy education.

Teen2Chef: Development and Evaluation of a Food Skills Program for Adolescents (Mara Alexanian-Farr)
Improving food skills and nutrition literacy during adolescence may help prevent diet-related chronic disease in later life. In adults, adequate cooking skills predict better nutritional outcomes throughout the lifespan, including more frequent vegetable intake, food preparation, and family meals, and less frequent fast food consumption. Enhancing these skills during adolescence may lead to earlier adoption and utilization, with improved behaviour change. Therefore, a 10-week interactive Cooking and Food Skills program, Teen2Chef, was developed for 13-18 year olds in collaboration with dietitians from Canada’s children’s hospitals. This program will be evaluated for usability, content, participant knowledge, and behaviour change.

Speakers
avatar for Shiba Anjum

Shiba Anjum

Farm to School Lead Coordinator, Oakwood Public School
Shiba is a community volunteer and is passionate about everything “food”. In 2016 her children’s school received a $10,000 Farm to School Salad bar grant through Farm to Cafeteria Canada’s Farm to School: Canada Digs In! project. Since then Shiba has coordinated the F2S Salad... Read More →
avatar for Andrew Fleet

Andrew Fleet

Executive Director, Growing Chefs
Andrew Fleet is an avid gardener and local food enthusiast.As the founder and Executive Director of Growing Chefs! Ontario Andrew has designed, implemented and coordinated several successful food education programs that have served thousands of children and youth in London and area.Andrew... Read More →
avatar for Mara Alexanian-Farr MSc, RD

Mara Alexanian-Farr MSc, RD

Clinical Dietitian and Project Coordinator, The Hospital for Sick Children
Mara Alexanian-Farr is a Registered Dietitian at the Hospital for Sick Children specializing in obesity management and failure to thrive. Mara is also a professional food stylist and recipe developer, previously working with television and print for the Marilyn Dennis Show and many... Read More →
avatar for Susan Wright

Susan Wright

Founder & Director, summerlunch+
Susan Wright worked in student nutrition for several years, as the Regional Director for Ontario at the Breakfast Club of Canada. She was consistently asked by parents, community groups and students themselves for support outside of the school days, and decided to launch summerlunch... Read More →



Thursday November 15, 2018 12:45pm - 1:45pm
GIOVANNI ROOM