1. Munch Brunch Project funded by SIHP Delivered at Willowbank Community Resource Centre, Carland Road, Dungannon, BT71 4AA Facilitator: Mark McNally ETCFHE Support staff: Lisa Halliday, Kathleen Lappin

2. MISSION STATEMENT Our aim is to provide for those individuals who use our services, a supportive and empowering environment. Within a community development ethos we will support people in overcoming and removing the barriers to inclusion. We will enable people through the provision of appropriate training and learning to maximise their potential as citizens

3. Rationale for the project.  In discussion with service users a number of issues had arisen. 1. People were eating a lot of convenience foods, which contain high levels of fat, sugar and salt. 2. Despite the fact that we run our own organic garden centre, not many people were buying the herbs and vegetables. 3. The reason for this was that many of them didn’t know how to cook the vegetables. 4. By virtue of their disabilities many of our service users led comparatively sedentary lifestyles.

4. Agreed purpose of the project  To increase our knowledge of the relationship between diet and health.  To encourage people to cook and eat “whole foods”  To promote changes in eating and cooking habits.  To impart the skills and knowledge needed to make lifestyle changes.  To demonstrate how easy it is to access quality food, and cook healthy meals on a limited budget.  To create a learning environment that is productive and fun.  To create a legacy portfolio for each participant.

5. Course content:  Basic food hygiene  What is a healthy, balanced diet.  Maintaining a healthy lifestyle.  Shop smart  Cook smart  Diet and stress  Diet and exercise  Making Choices  Making changes that last  Keeping it real  Doing it for yourself.

6. Course Delivery  Practical cookery skills  Information on healthy choices, the 5 food groups, how to have a balanced diet.  New cooking methods, using a health grill, or wok to reduce fat intake, making smoothies to get 5 fruits daily.  Information on smoking cessation, alcohol consumption.  Practical exercises on reading and understanding food labels.  Converting recipes, for example using crème fraiche instead of cream, low fat spread instead of butter.

7. How the funding was used  We asked for and received £600.00 this was used  To purchase kitchen equipment so that the project could be sustained internally beyond the initial funding period. £470.00  To produce our portfolios £130.00  ETCFHE made an in kind contribution for tutor hours.

8. For some it was their first time cooking a meal, so new skills were being learnt.

9. Working as a team meant everyone was able to do their bit, so the learning was fun.

10. Outcomes from the project  All 14 participants completed the course and were presented with their certificates by Lyn Donnelly SIHP.  The Munch Brunch classes continue to run, facilitated by Willowbank Staff.  Sales of organic vegetables from our garden increased.  Service users and staff set up their own walking programme, following on from their success in last years “Step o metre” challenge.

11. Plans for 2007  Building on the success of this first project, we have applied for and secured funding to purchase equipment and have staff and service users trained in the delivery of a series of health and fitness activities, including chair aerobics, yoga and boccia.

12. In closing we would just like to say.  A huge thank you to SIHP for your supporting these projects and for giving us the opportunity to share in your celebration to-day.

13. Contact details.  If anyone would like to find out more about our work at Willowbank please contact us at:  Willowbank Community Resource Centre, Carland Road, Dungannon, BT71 4AA  Tel 028 87 722821 ext 3860  Email info@willowbankcommunity.orginfo@willowbankcommunity.org