1. Select whether you’d like color or black & white.
For Black & White, go to slide 3.
To enter your program’s data:
Click on Year to change the year.
Click on Arrow 1 to enter your program’s data for “Understanding how food relates to health”
Click on Arrow 2 to enter your program’s data for “Increase in confidence in preparing fruits and vegetables”
Click on Arrow 3 to enter your program’s data for “Eating fruits and vegetables every day increased by”
Click on Arrow 4 to enter your program’s data for “Increase in confidence in preparing meals from basic ingredients”
Click on Arrow 5 to enter your program’s data for “Dislike of cooking because of too much time involved decreased by”
Complete slide 2

2. Click on Num. below People instructed to enter the number of participants
Click on Num. below Number of Classes to enter the number of classes you conducted
Click on Num. below Educational Contacts to enter the total number of educational contacts for the program
Click on Arrow 1 to enter your program’s data for “Increase in perception of the ease of preparing foods at home”
Click on Arrow 2 to enter your program’s data for “Understanding of proper temperatures for food safety increased by”
Click on Arrow 3 to enter your program’s data for “Increase in preference for food prepared at home instead of a fast food place or restaurant”
Click on Arrow 4 to enter your program’s data for “Perception of cooking as ‘too much work’ decreased by”
Click on Arrow 5 to enter your program’s data for “Increase in confidence in preparing meals that follow USDA MyPlate guidelines”
Save
Print pages 1-2, full page slides, front and back.

3. Select whether you’d like color or black & white.
For color, go to slide 1.
To enter your program’s data:
Click on Year to change the year.
Click on Arrow 1 to enter your program’s data for “Understanding how food relates to health”
Click on Arrow 2 to enter your program’s data for “Increase in confidence in preparing fruits and vegetables”
Click on Arrow 3 to enter your program’s data for “Eating fruits and vegetables every day increased by”
Click on Arrow 4 to enter your program’s data for “Increase in confidence in preparing meals from basic ingredients”
Click on Arrow 5 to enter your program’s data for “Dislike of cooking because of too much time involved decreased by”
Complete slide 4

4. Click on Num. below People instructed to enter the number of participants
Click on Num. below Number of Classes to enter the number of classes you conducted
Click on Num. below Educational Contacts to enter the total number of educational contacts for the program
Click on Arrow 1 to enter your program’s data for “Increase in perception of the ease of preparing foods at home”
Click on Arrow 2 to enter your program’s data for “Understanding of proper temperatures for food safety increased by”
Click on Arrow 3 to enter your program’s data for “Increase in preference for food prepared at home instead of a fast food place or restaurant”
Click on Arrow 4 to enter your program’s data for “Perception of cooking as ‘too much work’ decreased by”
Click on Arrow 5 to enter your program’s data for “Increase in confidence in preparing meals that follow USDA MyPlate guidelines”
Save
Print pages 3-4, full page slides, front and back.