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
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Know what you want to accomplish
Research
Demonstrate to reinforce the objective
Organize and practice
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Be sure everyone can see
Introduce the topic
Involve the audience
Review objective(s)
Make it your own
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Educate
◦ Awareness
◦ Knowledge
◦ Action
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Teach nutrition and
health
Promote your
organization
Learn for yourself
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Education Level
Experience, knowledge
Age, gender
How to get them there
◦ Promotion
◦ Location
◦ signage
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Topic
◦ Information accurate &
current
◦ Usable by audience
◦ Not already known
◦ Builds on past meetings
◦ Narrowed to fit audience &
time
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Type of setting
◦ Formal or relaxed
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How far away
◦ May impact food
safety
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Get directions
Audience
◦ Hear and see
presenter
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Presentation help
◦ Will they need training
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Help to unload
◦ Before
◦ After
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What is available &/or usable on site
◦ Water, refrigeration, electricity, gas, table, oven,
etc.
◦ Audio Visual
◦ Presentation
 Easels
 Microphone
 Demonstration mirror
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Reinforce key points
◦ Choose techniques &
recipes to get point across
(Ex: Don’t premeasure
when teaching measuring
is the goal)
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Keep it simple
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Smile
Catchy title & intro
Put audience at ease
No more than 2 – 3 minutes
Give information about yourself
and your organization
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Outline main ideas
List steps in order. Expand and
explain
Include information about
nutrition, costs, techniques
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Use visuals, posters and examples
Offer ideas for additional options
Add bits of trivia, personal information for
extra things to say
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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
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Should smell great
Should taste
wonderful
Try to let
participants sample
Be colorful &
garnished
Show finished
product
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Safe food handling behavior
Good nutrition choices
Good posture
Speak clearly & slowly
Use good grammar
Avoid nervous twitches & habits
How you eat
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Look professional
Comfortable, neat, &
clean
Finger nails clean &
natural
Light makeup
Little or no jewelry
Gloves (Disposable)
Aprons (pressed &
clean)
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Select recipes & techniques to demonstrate
◦ Done ahead
◦ In stages
◦ All at once
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Make lists of items needed
◦ Equipment and supplies
◦ Notes and handouts
◦ Food
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Buy food day before the training
Consider the food safety factors
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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
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Appliance cords
 Sampling
utensils/plates/
cups
 Tablecloth
 Trays
 Paper towels
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Use correct equipment for each task
Use clear bowls & pans when possible
Use trays
◦ Notes on tray include:
 Recipes
 Talking points
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Cover table
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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
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Don’t talk while using noisy equipment
Spill it? Don’t use it
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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
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Use humor
 Ask for help:
◦ With timing
◦ Following
recipes
◦ Distributing
handouts
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During practice
Before you leave
Before the demonstration
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Frees mind to do 2 things at once
Posture
Grammar
Vocabulary
Facial expressions
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As often as you can:
◦ With food & equipment
◦ Before a mirror
◦ Get critiqued
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Tilted bowls & pans
Small groups up close
Posters
Video camera connected to monitor
Pictures on PowerPoint
Other ideas?
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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
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