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. Author manuscript; available in PMC: 2014 Apr 1.
Published in final edited form as: Eval Program Plann. 2012 Dec 13;37:43–49. doi: 10.1016/j.evalprogplan.2012.11.002

Table 2.

FAN Cooks Workshop Agenda

FAN Cooks Workshop Agenda
8:30- Introductions and Welcome

  • Initial questionnaires

  • Introduction to the DASH Diet Basics

  • Make Menu Planning Introduction

  • Scriptures that can support Faith and Health

  • General Kitchen Safety Overview

  • Workstation Setup and Advice

  • Knife Safety and Tips
9:30- Cutting Techniques for Produce

  • Color Your Plate with Vegetables and Fruits

  • Arrangement Techniques for Healthy Centerpieces

  • Recipes: Centerpiece Sauces

  • Fruits and Vegetables for Weekly Menus

  • Snack break (Fruit Tray) and water and discuss “recipes of the day”
10:30- Fruits and Vegetable Recipe Participation

  • Recipes: Pasta Salad, Canned Yams, Berry Blue Salad/Dessert, and Peach and Tomato Salsa Preparation

  • Blanch and Shock Demo

  • Flavor and Nutrition on the Menu
12:00- Meat Substitutes Discussion and Recipes

  • Recipes: Turkey Meatballs, Low sugar BBQ sauce, Black Eyed Pea Hummus, and Caribbean Chicken

  • Cooking Techniques for Protein Demonstrations Chicken (sauté, poach, roast demo)

  • Meats and Legumes Discussion and Examples

  • Healthy Food Tasting, Tips and Set-ups

  • Lunch Time and Recipe Discussion
2:30- Whole Grains Hands-on Demonstration

  • Menu Planning Made Easy Discussion

  • Sample Menu Building team activity.

  • Cooks’ Role Play “introduction of their healthy new menu” for the church congregation.

  • Get Savvy in the Supermarket
3:30- Spice and Herb Demonstration
4:00- DASH Diet Recap

  • Diet and Recipe Make-over Tips and Examples

  • Recipes for a Crowd (standardized to 50 portions)

  • Evaluations and closing remarks