Nutrition Programs

Types of Programs Available:

Children Classes

NEW COURSE: Pick a Better Snack

Course Description: Pick a Better Snack aims to help children eat more fruits and vegetables. Nutrition educators teach 30-minute interactive lessons in kindergarten through 3rd grade classrooms. Students learn why fruits and vegetables are so good for their bodies, where and how fruits and vegetables grow and tasty ways to eat them. Choose seasonally from 10 lessons.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.

Cooking Matters for Kids

Course Description: Cooking Matters for Kids program is a series of six nutrition education classes geared towards children ages 7-12. Children learn about the USDA’s MyPlate dietary guidelines through fun interactive activities and hands-on cooking. Participants prepare food in class and are given ingredients to replicate recipes at home.

Number of Classes Per Course: 6

Maximum Number of Participants: 15 Children

Grow It, Try it, Like It

Course Description: Grow It, Try It, Like It is a USDA Team Nutrition-funded nutrition kit designed to introduce new fruits and vegetables to preschool children. Nutrition education sessions include an introduction to MyPlate, the food groups, and physical activity to try with the children. A tasting opportunity is included to reinforce that a fruit or vegetable can be eaten in a variety of ways. A toolkit with additional lessons, activities, and recipes is provided.

Number of Classes Per Course: 1 – 6

Maximum Number of Participants: 30 Children

School Assembly

Course Description: Customizable presentation for school assemblies. The program includes a nutrition education presentation, an interactive game or activity, and a food tasting.

Number of Classes Per Course: 1

Maximum Number of Participants: Up to 300 Children

Two Bite Club

Course Description: The Two Bite Club program was developed by the Food and Nutrition Service of the USDA and serves to introduce young children to the MyPlate dietary guidelines through interactive activities and food tasting.

Number of Classes Per Course: 1

Maximum Number of Participants: 30 Children

A Children’s Taste of African Heritage (ACTOAH)

Course Description: An evidence-based course developed by Oldways, A Children’s Taste of African Heritage is a seven- class cooking course emphasizing the use of fresh produce and whole grains to make traditional African foods. Class participants learn how to easily prepare tasty, yet healthy, recipes and receive ingredients to prepare the recipes at home.

Number of Classes Per Course: 7

Maximum Number of Participants: 15 Children

Teen Classes

Cooking Matters® for Teens

Course Description: Cooking Matters program is a series of six nutrition education classes geared towards children ages 13-17. Teens learn about the USDA’s MyPlate dietary guidelines through fun interactive activities and hands-on cooking. Participants prepare food in class.

Number of Classes Per Course: 6

Maximum Number of Participants: 15 Teens

Youth Nutrition Outreach Training (YNOT)

Course Description: YNOT is an FBSJ Signature youth training program. Youth ages 13-20 are trained in nutrition education, cooking techniques and public speaking skills. At the completion of training, youth can teach cooking and nutrition in their community and receive a small stipend from FBSJ.

Number of Classes Per Course: 5

Maximum Number of Participants: 20 Youth

Adult Classes

Cooking Matters for Adults

Course Description: Cooking Matters for Adults is a series of six consecutive lessons that teach adults living on a low-income to “shop smarter,” make healthier food choices using nutrition information, and cook affordable meals. Participants prepare food in class and are given ingredients to replicate recipes at home.
Number of Classes Per Course: 6
Maximum Number of Participants: 15 Adults

Cooking Matters for Parents

Course Description: A series of six consecutive lessons that teach parents and caregivers of young children to “shop smarter,” make healthier food choices using nutrition information, and cook affordable meals. Parents prepare food together in class and are given ingredients to replicate recipes at home.
Number of Classes Per Course: 6
Maximum Number of Participants: 6-8 families

Healthy for Life

Course Description: American Heart Association’s Healthy for Life workshops are offered as single sessions and educate adults on healthy strategies that aid in the prevention of heart disease. Workshop sessions focus on the role of food in health.

Number of Classes Per Course: 1

Maximum Number of Participants: 25 adults

Eating Well and Diabetes

Course Description: Eating Well and Diabetes is a FBSJ signature course for individuals living with or at risk forType II Diabetes. Participants learn how to create healthier versions of their favorite foods and use healthy alternatives to foods they crave. Participants prepare food in class and are given ingredients to replicate recipes at home.

Number of Classes Per Course: 4

Maximum Number of Participants: 20 adults

A Taste of African Heritage (ATOAH)

Course Description: An evidence-based course developed by Oldways, A Taste of African Heritage is a six- class cooking course emphasizing the use of fresh produce and whole grains to make traditional African foods. Class participants learn how to easily prepare tasty, yet healthy, recipes and receive ingredients to prepare the recipes at home.

Number of Classes Per Course: 6

Maximum Number of Participants: 20 adults

A Taste of Latin American Heritage (ATOLAH)

Course Description: An evidence-based course developed by Oldways, A Taste of Latin American Heritage is a six-class cooking course emphasizing the use of fresh produce and whole grains to make traditional Latin American foods. Class participants learn how to easily prepare tasty, yet healthy, recipes and receive ingredients to prepare the recipes at home.
Number of Classes Per Course: 6
Maximum Number of Participants: 20 adults

Healthy Cooking Demonstration

Course Description: An FBSJ signature nutrition education and hands-on cooking demonstration activity designed to encourage healthy eating habits. Healthier versions of favorite foods are prepared and sampled. Designed for a closed audience of 10 or more. Not available for large audience events like resource fairs or other tabling events.

Number of Classes Per Course: 1

Maximum Number of Participants: 10 individuals, minimum

Food and Finance

Course Description: Food and Finance is an FBSJ signature course for adults. In three sessions, participants learn how to select and purchase healthier food choices while on a budget, plan healthy meals and manage food expenses. The final session of the course is a trip to the grocery store where participants can practice what they have learned with a $50 gift card.

Number of Classes Per Course: 3

Maximum Number of Participants: 20 adults

Healthy Baking

Course Description: Healthy Baking is an FBSJ signature and customizable nutrition education course for youth and adults. Participants learn about the USDA’s MyPlate dietary guidelines and how to use them to make healthier versions of their favorite baked dishes. Participants learn through interactive activities and hands-on food preparation.

Number of Classes Per Course: 3

Maximum Number of Participants: 20 youth or adults

Prevent T2

Course Description: An evidence-based curriculum from the CDC’s National Diabetes Prevention Program that teaches healthy lifestyle strategies to reduce the risk of developing type 2 diabetes. It is a 12-month program that consists of six months of weekly sessions followed by six months of bimonthly and monthly sessions. Each session is led by nationally certified instructors and lasts about an hour.

Number of Classes Per Course: 26

Maximum Number of Participants: 25 – 50 adults

ServSafe ® Food Handler Training

Course Description: Designed by the National Restaurant Association, this course teaches all the basics to food service employees for helping prevent food-born illness, including explaining what can cause a food born illness, how good personal hygiene can help with food safety, how to control time and temperate of food to prevent pathogens, how to prevent cross contamination and food allergy reactions, and how to properly clean and sanitize the kitchen.
Number of classes per course: 1
Maximum number of participants: 20-30

ServSafe® Food Protection Manager Training

Course Description: Designed by the National Restaurant Association, this course teaches how to manage a food-service operation to ensure food handling through the entire operation to avoid food-born illnesses. Covers the basics of food safety as well as all the different parts of a food safety management system. With completion of the final exam, students get a certification good for five years.
Number of classes per course: 1-2
Maximum number of participants: 20-30

ServSafe® Food Handler for Food Banking Training

Course Description: ServSafe Food Handling for Food Banking is designed by Feeding America and the National Restaurant Association for food bank and food pantry staff and volunteers that work in operations that don’t prepare food, focusing on the importance of food safety. Provides training on maintaining good personal hygiene, cleaning and sanitizing food properly as well as receiving, storing, evaluating, repacking and transporting food safely.
Number of classes per course: 1
Maximum number of participants: 20-30

The Cost of Poverty Experience (COPE)

Course Description: A one-day program designed by ThinkTank, Inc. to deepen participants’ understanding of poverty. Based on real-life case studies, participants go through a simulated month of a family living on a low income. The program helps build empathy and provides insights to better engage the populations with which they work.
Number of classes per course: 1
Maximum number of participants: 40-150

Project Healthy Bones

Course Description: Designed in part by the New Jersey Department of Health Services, this is an exercise and education program to improve posture, flexibility, balance, and strength. Developed for older women and men with or at risk for osteoporosis.
Number of classes per course: 24
Maximum number of participants: 10-12

Family Classes

Cooking Matters for Families

Course Description: A series of six consecutive lessons that teach parents and caregivers with their children to “shop smarter,” make healthier food choices using nutrition information, and cook affordable meals. Families prepare food together in class and are given ingredients to replicate recipes at home.
Number of Classes Per Course: 6
Maximum Number of Participants: 6-8 families

Cooking Matters® Core

Cooking Matters is a collection of lessons in both English and Spanish. Sites can choose to do one lesson or all 13 lessons. Participants learn about the USDA’s MyPlate dietary guidelines and how to use them for healthy eating through interactive activities and hands-on cooking. Participants prepare food in class and are given ingredients to replicate recipes at home.

Cooking Matters Core Elements Lessons

Healthy Pantry Initiative

A FREE program funded through New Jersey SNAP-Ed. Pantries receive assistance in healthy food marketing and distribution. Pantries offering at least one choice food item are eligible to receive free display items and free, on-site healthy cooking demonstrations.

HOST A HEALTH & WELLNESS COURSE OR ACTIVITY!

If you are interested in hosting a Health and Wellness course or activity at your site, complete a Site Activity Application below. For more information about the Health and Wellness program, please call 856-662-4884 or email info@foodbanksj.org.