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Food Skills Facilitator Resources


COVID-19 UPDATE: PROGRAMMING ON HOLD UNTIL FURTHER NOTICE

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Tools to support the success of your Food Skills for Families program.

The following content is intended for Food Skills for Families Facilitators and Host Organizations. If you are interested in becoming a partner or a facilitator, or for general information, please visit the Food Skills for Families program page

Learn how to get involved



Promotion Materials

Posters and brochures are available to support the recruitment of participants. Fillable PDF versions are below. Hard copies can be requested on the Program Request Form. 


Food Sense Curriculum

Food Sense: Poster

Food Sense: Brochure


Indigenous Curriculum

Traditions in the Kitchen: Poster

Traditions in the Kitchen: Brochure


Active Seniors Curriculum

Cooking Connections: Poster

Cooking Connections: Brochure


Newcomer Curriculum

Cooking in Canada: Poster

Cooking in Canada: Brochure


Punjabi Curriculum

The Punjabi Kitchen: Poster

The Punjabi Kitchen: Brochure




Session Resources
The following are optional activities and resources to aid you in the delivery of your Food Skills for Families program. 



Agendas, Menus & Learning Outcomes Posters

As seen in the Train-the-Trainer program, there are a variety of pre-made posters available. Posters are split up by curriculum. Each batch contains two posters for each session, the first poster has a session timeline, the second lists learning outcomes and recipes. 

Canada’s Food Guide

The Canada's food guide snapshot is provided in hard copy with program materials and should be handed out to participants at the beginning of the program. Encourage participants to visit Canada’s food guide website for numerous resources, recipes and tips. Specific sections of the food guide are highlighted in the sections below. 

Recipe Resources

Session specific optional resources and Canada Food Guide information is linked below. 

Fibre Activity: Sally & Bob 

You will receive two sample menus, a list of foods and the amount of fibre they contain and an answer sheet. Split participants up into two groups and ask them to calculate how many grams of fibre Sally and Bob each ate. Fibre Activity Toolkit

Related Reading: Canada's Food Guide Topics


Sugary Drinks Activity 

You are encouraged to create a “sugary drinks demo kit” similar to the one demonstrated during your Train-the-Trainer program. Using sugar cubes or loose sugar and clear glasses, have participants measure out how many grams of sugar are in a few of the beverages listed on the What’s in Your Glass graphic from the participant handbook. For examples of sugary drink demo ideas click below. Sugary Drinks Demo Ideas 


Related Reading: Canada's Food Guide Topics


Tips for Conducting a Grocery Store Tour

Find tips and tools on how to run the grocery store tour from the Feb 2020 webinar


2019 Tour Revisions for Canada’s Food Guide

Health Canada released a new food guide in 2019. Handbooks and facilitator guides are being updated to reflect current recommendations. In the meantime, if your guide is dated 2019 or earlier please refer to the guide below for grocery store tour information. Grocery Store Tour 2019 Update  

Dietitian Lead Tours

Depending on your store location, a Dietitian may be available to lead the tour for you. Check with your local store or use the links below to see if someone is available.


Virtual Grocery Store Tour

If your class is unable to visit a grocery store in person you can lead session five in the kitchen and offer a virtual tour. Please contact the Food Skills team for more instructions and use the Shopping Sense Virtual Tour linked below. Virtual Grocery Store Tour

Related Reading: Canada's Food Guide Topics


Forms

Program Request Form

Pre-approved programs can request materials using the Program Request Form. Forms should be emailed at least three weeks prior to session one and contain the program reference number. 

Kitchen Meeting + Tour Questionnaire

This resource is designed to assist the facilitator with confirming final program details with a host while conducting a kitchen inspection.

Invoice Form

Facilitators are to submit invoices once their program has completed. Instructions on how to complete invoices, and invoice templates are below. 

Reimbursement Direct Deposit Form

Once invoices (and receipts) are received at BCCDC reimbursement will take 30-60 days. Repayment is issued from the Provincial Health Services Authority (PHSA). 

To expedite payment we recommend facilitators sign up for direct deposit. Download the Vendor Direct Deposit Form to register and receive payment via direct deposit. 

Contracts

Facilitators will be emailed a Contract for Services or Letter of Agreement prior to the start of their program. The signed document should be returned to the Food Skills team at FoodSkillsBC@bccdc.ca at least two weeks prior to the start date of the program. Program materials will be shipped once the contract has been returned. 

Incident Report Form

If you need to report an incident to the Food Skills team please use the form below and forward it to FoodSkillsBC@bccdc.ca.


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