| Edition |
1st [edition]. |
| Description |
1 online resource : illustrations |
| Bibliography |
Includes bibliographical references. |
| Contents |
Section I. Appetizers: Laying the foundation -- Chapter 1. Theoretical underpinnings: a review of the behavior-change literature -- Chapter 2. Hands-on nutrition education: defining activities, benefits, and target populations -- Chapter 3. Transforming theory into practice: core concepts, learning goals, and the patient-centered approach -- Section II. The main course: HONE fundamentals -- Chapter 4. Logistics: shopping 101 -- Chapter 5. Food demonstrations -- Chapter 6. Cooking classes -- Chapter 7. The HONE leaders's position description -- Section III. Beverages and sides: programmatic lemonade, funding, and evaluation -- Chapter 8. When HONE gives you lemons -- Chapter 9. Allies and money matters -- Chapter 10. Program evaluation -- Section IV. Garnish: What does HONE look like -- Chapter 11. Fostering "cooks for life" at the VA -- Section V. Dessert: appendixes -- Appendix A. Resources for food shopping field trips -- Appendix B. Documenting HONE in the medical record -- Appendix C. Cooking class materials -- Appendix D. Client surveys for planning and evaluation -- Appendix E. Sample request for funding proposal -- Appendix F. Equipment -- Appendix G. Additional resources. |
| Summary |
"Hands-on nutrition education, or HONE, is described as any nutrition education or counseling encounter that actively engages the participant. In HONE, learning is experiential--arising from first-hand observation and actual hands-on completion of tasks. As a pioneer in HONE, author Renée Hoffinger shares over 35 years of experience with devleoping, leading, and managing both large and small scale hands-on nutrition education programs at hospitals and in surrounding communities. This indispensable resource empowers nutrition and dietetics practitioners to bring hands-on nutrition education programming to their clients and communities with confidence. This book will guide you from the theoretical underpinnings of hands-on programs to the tools necessary to turn that theory into practice and customize a program for your target population. Learn practical guidlines for different ypes of HONE activities, including: food demonstrations, grocery store tours, cooking classes, and development and managemnt of institutional HONE programs. Resources include equipment lists, cookng class materials, rsource planning sheets, medical documentation guide, program surveys and evaluations, sample funding proposal, and much more." -- back |
| Note |
Description based on online resource; title from resource home page (Ovid, viewed January 12, 2017). |
| Subject |
Food habits.
|
|
Nutrition -- Education.
|
|
Nutritional Sciences -- education.
|
|
Health Education.
|
|
Nutritional Physiological Phenomena.
|
|
Food habits. (OCoLC)fst00930807
|
|
Nutrition -- Education.
(OCoLC)fst01042204
|
| Other Form: |
Print version: Hoffinger, Renée, Hands-on nutrition education 9780880919944 (OCoLC)963214993 |
| ISBN |
9780880919944 (paperback) |
|
0880919949 (paperback) |
|
