The Traveling Nutrition Kitchen

Martyna HogendorfNavdeep KaurShoaib Majid

 

The Problem

Lower-Income Neighborhoods Associated With Higher Obesity Rates

Limited resources Lack of access to healthy,

affordable foods More fast food restaurants Less parks, bike paths, gyms Crime, traffic, unsafe playgrounds

The Traveling Nutrition KitchenMission Statement

Providing lower income youth communities with educational nutrition programs targeting healthy

food choices in order to decrease the risk of prevalent diseases.

A mobile, hands-on interactive approach will help children learn as well as instill positive choices in

their nutrition and health

Tell me and I’ll forget; show me and I may remember; involve me and I’ll understand.

Chinese proverb

Cooking Lessons

Nutrition Education

In a truck!

Traveling Nutrition Kitchen

Create awareness about healthy food choices

a. Advertise - 500 flyers 

b. Create 1000 educational pamphlets - How to choose healthy foods- Communicate directly with kids and parents 

c. Incorporate healthy foods in cooking classes to foster a healthy lifestyle. - Fresh fruits and vegetables, - Unprocessed foods, lean protein, dairy and whole grains.

a.  Child-friendly cartoon/figure to draw attention and make nutrition friendlier to children.

b. Distribute easy to use tools - My Plate - Presentations and brochures 

c. 10-15 qualified volunteers and 3-4 staff to teach nutrition lessons in a fun, easy to understand manner

Provide adequate education and tools to enable youth to follow a healthy lifestyle

Teach simple and applicable cooking skills

a. Host at least 12 cooking lessons per week easy for kids to understand and reproduce at home

b. Have at least 4 different focuses on themes throughout the month (1 per week).

c. Conduct 5 weekly evaluations and surveys analyzing children’s comprehension and satisfaction of the meals

Be culturally aware about the youth’s food preferences

a. Research the community and cultural values

b. Incorporate ethnic foods that participants feel comfortable making/eating. - Survey which asks to list 3 specific foods and dishes that they consume regularly.

c. Comments to assess satisfaction.

Demonstrate how to prevent diseases caused by poor nutrition

a. Educate about how certain foods affect the body: Hold at least 1 weekly instructional meeting educating child about specific diseases caused by food.

b. Plan at least 5 meals focused on prevention of specific diseases weekly

c. Create educational games at least once a week to reinforce the learning of nutrition and disease.

Mr. Health Bar

The Board Director

Mrs. Olive Branch, R.D.

Dietitian

Volunteer/Intern

Ms. Peggy Olson Secretary

Mr. Benjamin Jet

Graphic Designer

Volunteer/Intern

Chef Mario Batali

Head Cook

Volunteer/Intern

Mrs. Natalie Radish

Treasurer

Organizational Chart

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The Board Director- Oversees entire program- Assigns roles, hires staff, manages daily operations- Forms relationships with community leaders and builds partnerships with local businesses and funding organizations.Treasurer- Prepares financial documents- Manages the expenses of the organization- Analyzes trends, costs, revenues and predicts future trends. Dietitian- Main educator delivering nutrition lessons and assisting with the cooking demonstration portion of the program. - Curriculum development- Volunteer supervision and training

Job Description 

Job Description Secretary- Organizational aspects of event planning, scheduling and location access. - Addresses inquiries, concerns and suggestions offered by community members, parents, participants, staff and volunteers. Graphic Designer; Mr. Benjamin Jet- Creates web pages for the organization, artistic layouts for truck design and logo symbol. - Web site and social media maintenance, promotion of organizationHead Cook- Prepares nutritious meals- Participates in curriculum development- Responsibility over the kitchen space, all tools, resources and ingredients. - Places all orders for necessary resources and ensures that everything is prepared according to food safety standards.Volunteers; recruited on an on-going basis- Assist in the nutrition and cooking lessons- Work with children to develop the necessary skills and knowledge, and participate in the cleaning and organization procedures. 

Volunteer Recruitment & Retention

• Volunteers will have a similar mission and be committed to our cause

• Those seeking internships for college credits will be highly considered

• Volunteers and employees will be rewarded with a nutritious meal at the end of each session

• Monthly awards will be given out to alternating volunteers on the basis of how much effort and hours they put into the organization

Yearly Operational Budget 

$269,000 

$10,000 

$1,700 

$2,500 

$1,500 

$1,900  $8,500 

$54,000 $15,000 

$5,000 $960  $30,000  $800  $650 

Salaries

Trucks 

Kitchen Equipment

Permit Costs

Parking

Insurance

Gas

Food

Office Rent

Office Supplies

Office Internet/Telephone Connection

Benefits for ALL employees

Advertising

Cost of Maitainance 

Expenses and FundingExpensesSalaries $269,000Truck  $10,000Kitchen Equipment $1,700Permit Cost $2,500Parking $1,500Insurance $1,900Gas $8,500Food $28,000Office Rent $15,000Office Supplies $5,000Office Internet/Telephone Bill $960Benefits for ALL employees $30,000Cost of Maintenance $650Total $375,510

FundingDonations $5,000Healthy Habits: Timing for Developing Sustainable Healthy Behaviors in Children and Adolescents Grant

$150,000

Nutrition Obesity research Center Grant $150,000Reducing Health Disparities Among Minority and Underserved Children Grant $50,000

Income From Participants/Fundraising $15,000Banks  $10,000Total $380,000

Funding-Expenses +$4,490

Fundraising

Traveling Nutrition Kitchen

Evaluations

• Staff and volunteers will be evaluated after each workshop

• Two full evaluations during the year• The program will be evaluated yearly 

-public surveys during events-focus groups- obesity statistics

Food is our common ground, a universal experience. - James Beard