PowerPoint Training Modules

Tips for Program Leaders:

  • Thoroughly read through the slides and notes.
  • Make adjustments based on your program policies.
  • The images in the PowerPoints are copyrighted.  You will need formal permission from CSU to use the images in any other capacity.

Training Module – An Introduction to the Eating Smart • Being Active Revision (Opens as a PowerPoint presentation)

Tips for Program Leaders:

  • This training is only an overview of the revision.  It is recommended that program leadership teach each lesson in a role play scenario where the program leader is the educator and the educators are participants.

Training Module – An Introduction to the Eating Smart • Being Active Physical Activity Segments (Opens as a PowerPoint presentation)

Tips for Program Leaders:

  • Determine the timeline for your educators to learn and practice the physical activities using the training videos after viewing the PowerPoint.
  • Provide opportunities for educators to teach the physical activities to colleagues and supervisors.  It is very important that they feel comfortable leading the physical activities before ever teaching them in class.

Training Module – Food Preparation Activities  (Opens as a PowerPoint presentation)

  • This training includes: 1) the importance of food preparation activities in nutrition education; 2)  an overview of the resources available on this website for planning, shopping, and packing for class; 3) food safety during class food preparation activities; 4) knife safety; and 5) suggested food resource management tips to not only be good stewards of program dollars but also model these behaviors for participants.

Training Module – Let’s cook! Station Set-Up and Recipe Scripts Overview  (Opens as a PowerPoint presentation)

  • This module is an overview of the recipe scripts – what are they, why are they needed, and how to use them.  The recipe scripts can be located under each lesson’s activity bin link.
  • A visual reference for what a slice, dice, chop, and mince look like can be here.  These can be printed and laminated and placed on the food preparation table for participants to see.  However, we strongly encourage you to train your staff in person and demonstrate a slice, dice, chop, and mince for them in addition to having them practice cutting vegetables to these sizes.  Ideally, they will show participants in class how to cut to these sizes and leave them a visual example.

Training Module – Overview of Let’s cook! Plan, Shop, Pack Lists (Opens as a PowerPoint presentation)

  • The Let’s cook! Plan, Shop, Pack Lists are a useful resource to help educators plan, shop, and pack for the food preparation activities.  This training provides an overview of the lists and how to use them effectively.  The Let’s cook! Plan, Shop, Pack Lists can be found here.