1. Nutrition North NWT Training Workshop 2013

2. 1. Calendar Planning 2. Recipe Selection and Menu Planning 3. Shopping and Preparing 4. Food Safety 5. Community Engagement

3. ◦ DON’T: Plan during funerals ◦ DON’T: Plan during Bingos ◦ DON’T: Make last minutes changes to schedules unless absolutely necessary. ◦ DON’T: Try to squeeze cooking circle into unworkable times.

4.  DO: keep the facility owners informed about your cooking dates  DO: advertise at least a week in advance  DO: keep a regular and predictable schedule  DO: give yourself 3 hours for a cooking circle.

5.  DON’T: Choose a recipe at the last minute  DON’T: Attempt to do a recipe with ingredients missing  DON’T: Use unauthorized recipes.  DON’T: Buy-out a certain ingredient at the local grocery store.

6.  DO: Plan which recipe to use 2 weeks in advance  DO: Consider food logistics.  DO: Find local donators/sellers of country food in the community, if possible.  DO: Make advance orders from food retailers if necessary.

7. ◦ DON’T: Do your shopping at the last minute ◦ DON’T: Exceed your purchase limit ◦ DON’T: Buy unauthorized foods ◦ DON’T: Leave the facility messy when finished ◦

8.  DO: Shop for with nutrition in mind (brown bread vs white)  DO: Clean up kitchen afterwards  DO: Ensure cooking participants are organized and working in a cooperative manner.  DO: Keep your monetary limit in mind.  DO: Keep previous foods from other sessions for future sessions.

10.  Tomorrow

11. Some examples of community engagement and advertising:  Posters at the grocery store  Phone calls  Radio announcements  Through other community health workers or other services