scottish rural network conference march 2010
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Scottish Rural Network Conference March 2010. Setting the Scene. Historical and Policy context Vision, Principles and Priorities Healthy Eating Cooking Academy and Training Centre. Historical context. 1997 - HLC programme launched in UK 2003 - Lottery and partner funding commenced

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Presentation Transcript
setting the scene
Setting the Scene
  • Historical and Policy context
  • Vision, Principles and Priorities
  • Healthy Eating
  • Cooking Academy and Training Centre
historical context
Historical context
  • 1997 - HLC programme launched in UK
  • 2003 - Lottery and partner funding commenced
  • A fresh approach to Health Improvement
  • Community ownership and leadership
  • 2008/9 – BLF 5 year grant concludes
policy context
Policy Context
  • Healthy Eating, Active Living: an action plan to improve diet, increase physical activity and tackle obesity (2008 – 2011)
  • Equally Well – reducing health inequalities
  • Preventing Overweight and Obesity in Scotland
healthy valleys
Healthy Valleys
  • Company Limited by Guarantee
  • Charitable status
  • Governed by a Board of Directors
  • Located in rural South Lanarkshire
  • 6 full time staff and 3 part time
  • Specialist tutors
  • 250 registered volunteers
our vision
OUR VISION

To promote positive lifestyle change for people living in rural South Lanarkshire through the provision of a range of community led interventions which offer them sustainable health, improvement, development and gain.

our principles
Our Principles
  • Tackling health inequalities
  • Addressing local health needs
  • Community Involvement
  • Partnership working
  • Additionality and sustainability
promoting healthier lifestyles
Promoting Healthier Lifestyles
  • Physical Activity Programme
  • Healthy Eating Programme
  • Health Education and Promotion Programme
  • Capacity Building Programme
healthy eating health education and promotion programmes
Healthy Eating, Health Education and Promotion Programmes
  • Healthy Weaning Initiative – aims to encourage parents to wean their babies from breast/bottle to home made foods
  • Ready, Steady get Cooking! – practical cooking programme for P7 aged children
  • Healthy eating for teenagers
  • Feeding the Family – hands on cooking course to encourage families to cook healthy meals
  • Clydesdale Community Food Market
  • Market transport
healthy eating programme outputs and outcomes
Healthy Eating ProgrammeOutputs and Outcomes
  • Healthy Weaning Initiative delivered to 35 parents – 4 Volunteers
  • Ready Steady get Cooking – delivered 7 Courses to 154 children 11 volunteers
  • Feeding the Family delivered 4 courses to 94 parents /carers/ grandparents 8 volunteers
  • Increased knowledge of food

and nutrition

  • Improved knowledge of the

benefits of eating a healthy

balanced diet

  • Enhanced cooking skills
  • Improved food health and

safety

  • Improved confidence
slide11

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The recipes are very easy and so much tastier than the quicker bought versions.

HWI participant

I’ve enjoyed it so much I have enquired into going to college and getting my food hygiene certificate.

FtF participant

I learned about knifes, salt and the difference between fruit and vegetables

P7 Child

I learned how to mix with people I don’t know because I became really confident. FtF participant

I have learnt a lot about the contents of food and what they consist of and their nutritional value so my baby will benefit for a lifetime

HWI participant

clydesdale community food market
Clydesdale Community Food Market
  • Launched in June 2008
  • Constituted and independent group
  • 2 outlets
  • June – March 09 approx £18k turnover
  • Average of 40 customers per site per week
  • Local school involvement
healthy eating for teens outputs and outcomes
Healthy Eating for TeensOutputs and Outcomes
  • 8 young people involved in development.
  • 10 young people passed their REHIS Food and Health Course
  • 12 young people are currently undertaking this course taking part in this.
  • Increased young people’s awareness of basic nutrition
  • Supported YP to develop practical cooking/food skills
  • Increased the confidence of staff / volunteers to deliver healthy eating activities
  • Created a new resource for further engagement with YP
future developments
Future Developments
  • Feasibility study
  • Employability and Health
  • External Funding Applications
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