Kansas Nutrition Council April 16, 2009 Jan Stephens Multi-County Specialist Kansas State Research & Extension.
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Transcript Kansas Nutrition Council April 16, 2009 Jan Stephens Multi-County Specialist Kansas State Research & Extension.
Kansas Nutrition Council
April 16, 2009
Jan Stephens
Multi-County Specialist
Kansas State Research & Extension
Know what you want to accomplish
Research
Demonstrate to reinforce the objective
Organize and practice
Be sure everyone can see
Introduce the topic
Involve the audience
Review objective(s)
Make it your own
Educate
◦ Awareness
◦ Knowledge
◦ Action
Teach nutrition and
health
Promote your
organization
Learn for yourself
Education Level
Experience, knowledge
Age, gender
How to get them there
◦ Promotion
◦ Location
◦ signage
Topic
◦ Information accurate &
current
◦ Usable by audience
◦ Not already known
◦ Builds on past meetings
◦ Narrowed to fit audience &
time
Type of setting
◦ Formal or relaxed
How far away
◦ May impact food
safety
Get directions
Audience
◦ Hear and see
presenter
Presentation help
◦ Will they need training
Help to unload
◦ Before
◦ After
What is available &/or usable on site
◦ Water, refrigeration, electricity, gas, table, oven,
etc.
◦ Audio Visual
◦ Presentation
Easels
Microphone
Demonstration mirror
Reinforce key points
◦ Choose techniques &
recipes to get point across
(Ex: Don’t premeasure
when teaching measuring
is the goal)
Keep it simple
Smile
Catchy title & intro
Put audience at ease
No more than 2 – 3 minutes
Give information about yourself
and your organization
Outline main ideas
List steps in order. Expand and
explain
Include information about
nutrition, costs, techniques
Use visuals, posters and examples
Offer ideas for additional options
Add bits of trivia, personal information for
extra things to say
Sum up the main ideas
End with a cleared table and show a
finished product
Remind audience why they should try
this
Ask for questions
Thank audience
Should smell great
Should taste
wonderful
Try to let
participants sample
Be colorful &
garnished
Show finished
product
Safe food handling behavior
Good nutrition choices
Good posture
Speak clearly & slowly
Use good grammar
Avoid nervous twitches & habits
How you eat
Look professional
Comfortable, neat, &
clean
Finger nails clean &
natural
Light makeup
Little or no jewelry
Gloves (Disposable)
Aprons (pressed &
clean)
Select recipes & techniques to demonstrate
◦ Done ahead
◦ In stages
◦ All at once
Make lists of items needed
◦ Equipment and supplies
◦ Notes and handouts
◦ Food
Buy food day before the training
Consider the food safety factors
Know how to use it
Use appropriate equipment
Clean and in good repair
Will audience have access to same
equipment at home?
◦ Suggest substitutions
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Potholders
Timer
Spoons/knives
Cutting board
Serving
equipment
Extension cord
and adapters
Appliance cords
Sampling
utensils/plates/
cups
Tablecloth
Trays
Paper towels
Use correct equipment for each task
Use clear bowls & pans when possible
Use trays
◦ Notes on tray include:
Recipes
Talking points
Cover table
Scrape bowls &
pans clean with
rubber scrapper
Remove any extra
pieces of
equipment & food
Put dirty equipment
on a tray
Keep table clean
and clear
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Wooden spoons are quieter than metal
A damp cloth under bowls holds them steady
& cuts noise
Tip bowls & pans for viewing
◦ Hold bowls from bottom
◦ Be careful not to spill
Don’t talk while using noisy equipment
Spill it? Don’t use it
Tilt pan lids away from
face
Place lids upside down
on table
Have waste basket
beneath demonstration
table
End with finished
product
Make eye contact
Smile
Talk while
working
Ask questions
Answer
questions
Use humor
Ask for help:
◦ With timing
◦ Following
recipes
◦ Distributing
handouts
During practice
Before you leave
Before the demonstration
Frees mind to do 2 things at once
Posture
Grammar
Vocabulary
Facial expressions
As often as you can:
◦ With food & equipment
◦ Before a mirror
◦ Get critiqued
Tilted bowls & pans
Small groups up close
Posters
Video camera connected to monitor
Pictures on PowerPoint
Other ideas?
Be prepared
Be flexible
Enjoy the experience
Learn from each
demonstration
Let your personality
show through
Know your goals
Know your topic, audience,
location, equipment, techniques
Have a neat look and table
Practice, practice, practice