Browsing by Author "Butterfield, K. M."
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- Family Meals are a Home Run: Salem Wellness FairButterfield, K. M. (2016-08-30)This presentation was made to employees of the City of Salem during their annual wellness fair. Information focused on the importance of having family meals, including research that has shown connections between healthier weight, reduced drug abuse, and increased communication in children who regularly eat with their families. This display also included comparison of the nutritional value of homemade versus restaurant prepared dishes.
- Food for Thought at James Madison Middle School - 2015-16 School YearTaught middle school students about nutritional effects of seeds in their daily diet, including protein, fat, and fiber. Along with Master Food Volunteers, conducted hands-on knife skills and cooking with sixth, seventh, and eighth grade. A total of 52 Roanoke City school students participated.
- Food for Thought at James Madison Middle: Fall Semester 2016Taught middle school students about nutritional effects of seeds in their daily diet, including protein, fat, and fiber. Along with Master Food Volunteers, conducted hands-on knife skills and cooking with sixth, seventh, and eighth grade. An average of 58 Roanoke City school students participated in each class.
- Italian Feast: 4-H Youth WorkshopButterfield, K. M.; Prillaman, L. (2016-08-08)This workshop allowed youth participants to learn how to make traditional Italian dishes, including tomato sauce, meatballs, and potato gnocchi. Instruction included how to read a recipe, proper hand washing, and safe food handling. Thirteen youth participated in this event.
- Joyful Jars: A Holiday Canning WorkshopButterfield, K. M. (2016-12-14)This hands-on workshop introduced participants to the basic principals of canning jams and jellies. Participants prepared orange marmalade and cranberry chutney, as well as several jars of dry soup and baked good mixes. The session included entertaining touches and the opportunity to make homemade gifts for friends and family, also highlighting the economical value of home food preservation. A total of 13 individuals participated in two sessions. The second session was added after the first class filled. The workshop received great press, with three separate television spots on two channels and a mention in the Roanoke Times newspaper.
- Real Food for Real Life: Roanoke Valley Public LibrariesThe Real Food for Real Life series is "a life-long learning program for anyone who eats." The series has developed around a variety of popular food and nutrition topics, presented primarily through the Roanoke Valley Public library system. Although topics vary, information is centered on helping community members meet the Dietary Guidelines for Americans, gaining practical cooking skills and knowledge, and leaving with tangible action items, such as creating new budget-friendly recipes. Total attendance was 93 people, combined across sessions. Topics & Locations: "Beat the Clock Meals" at South County Library "Cooking with Herbs" at Vinton Library "Mediterranean Cuisine" at Glenvar Library "Seasonal Produce" at South County Library "Cooking with Herbs" at Eagle Rock Library "Build a Better Breakfast" at Hollins Library "Seasonal Produce" at Raleigh Court Library "Homemade Kefir" at Vinton Library "Gluten Free...Naturally!" at Glenvar Library "Holiday Apps & Snacks" at Buchanan Library "Mediterranean Cuisine" at South County Library "Holiday Lites" at Hollins Library
- Shake, Bake, & Sprout: Nutrition Education at Vinton Farmer's MarketButterfield, K. M. (2016-06-25)Presentation on healthy breakfast options for parents and children attending the Shake, Bake, & Sprout event at the Vinton Farmer's Market. Children participated in creating their own breakfast pizzas and parents received nutrition education handouts. This program reached twenty participants.
- West End Center for Youth Gardening and Nutrition ProgramI partnered with Roanoke's Master Gardener Association to provide some nutrition education as part of their overall summer gardening course. Students came to the Hurt Park garden every Thursday for 8 weeks. I provided a healthy snack during each session, however two of those (6/23/16 and 7/14/16) were completely dedicated to nutrition education. A total of 22 students attended both sessions.