Family Dinner Night
Toolkit
October 2016
Cathleen Malone
UWGB Dietetic Internship program
Taylor Gawlik, RD
Lori Bjelde
Edison Elementary School
Julia E. Salomón, MS, RDN, CD,
Ascension Wisconsin
Family Dinner Night Toolkit
Table of Contents
Introduction ............................................................................................................. 4
What exactly is Family Dinner Night? ..................................................................... 5
How to use the toolkit ............................................................................................. 7
Marketing and promotion ........................................................................................ 8

Registration form template ........................................................................... 10

Press release template ................................................................................ 11

Flyer example .............................................................................................. 14
Grants ..................................................................................................................... 15

Tips for writing a grant ................................................................................. 15

Example ...................................................................................................... 18
Planning the event .................................................................................................. 27

Volunteers .................................................................................................... 28

Location ....................................................................................................... 27

Setup ........................................................................................................... 29

Family Dinner Night responsibilities checklist .............................................. 31

Six months before ........................................................................................ 35

Three months before.................................................................................... 36

One month before ........................................................................................ 37

The week of ................................................................................................. 41

The day of .................................................................................................... 42

After family dinner night ............................................................................... 43
Menus ..................................................................................................................... 44

Nutrition information ..................................................................................... 45
o Previous and potential recipe ideas/menus ....................................... 46
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
Substitution sheet ........................................................................................ 47
o Example 1 ......................................................................................... 48
o Example 2 ......................................................................................... 49

Equipment list .............................................................................................. 50
o Example ............................................................................................ 50

How to write a grocery list ............................................................................ 51
o Example ............................................................................................ 51

Recipes ........................................................................................................ 53
o Muffin tin egg bake ............................................................................ 53
o Oatmeal bites .................................................................................... 54
o Fruit salad ......................................................................................... 55

What to print for your event ......................................................................... 56
Resources .............................................................................................................. 57

Outline ......................................................................................................... 57

Evaluations ................................................................................................. 60
o Example outcome evaluation form .................................................... 61

Evidence Based Research ........................................................................... 63

Educational resources ................................................................................. 69
o Power point presentation................................................................... 69
o Conversation cards ........................................................................... 72

Example cards ........................................................................ 73
o Sign in sheet ..................................................................................... 75
o Thank you for registering................................................................... 76
o Thank you for attending .................................................................... 77
o Flyer Template .................................................................................. 78
o Scaling a recipe................................................................................. 79
o Conversion list................................................................................... 80
o Nutrition label .................................................................................... 81

Final Thoughts and Acknowledgements ...................................................... 82

Notes ........................................................................................................... 83
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Introduction
“It is at the dinner table that we socialize and civilize our children,
teaching them manners and the art of conversation. At the dinner table
parents can determine portion sizes, model eating and drinking
behavior, and enforce social norms about greed and gluttony and
waste. Shared meals are about much more than fueling bodies; they
are uniquely human institutions where our species developed language
and this thing we call culture.”
-
Author Michael Pollan, In Defense of Food, 2008
As Michael Pollan suggests in the above quote, family meals encompass much more than the
act of consuming food. There is a plethora of literature showing many benefits of family meals,
including improvements in health and nutrition, reductions in risky youth behaviors, a positive
impact on language skills academic performance, and appropriate social relationships.
Benefits of family meals
Health and nutrition benefits:

Family meals promote healthy eating habits

Families who eat meals together consume more fruits, vegetables, fiber, vitamins B6, B12,
C, and E, and minerals such as calcium and iron.

Family meals allow parents to teach good nutrition and model healthy eating behaviors.
Substance abuse reductions:
Adolescents who participate in family meals at least three or more time a week are:

Half as likely to use alcohol

Four times less likely to use tobacco

Two and a half times less likely to use marijuana
Behavioral benefits:

Children model their parents’ behaviors and if introduced to a variety of foods at a young
age are more willing to try new foods

Family meals are an opportunity for parents to share their values with their children
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
Family meals provide an opportunity to build relationships which strengthen family bonds

Family meals provide an opportunity to socialize and develop communication skills and
increase linguistic abilities
Academic performance:

Students who consistently ate dinners with their families scored better on tests than those
students who ate family dinners three or fewer days per week

There is a positive association between family meals and student achievement test scores
It seems however, that it has become more difficult to spend quality time together. Many things
compete for our time including work, school, friends, sports, and community activities. Families
are distracted by stress, technology, structured planned events and tempted by inexpensive
convenience foods. There is little time to plan and shop, much less to cook meals at home.
Barriers to family meal times:

Schedules - parents work schedules, children’s extracurricular activities, friends, social and
family community activities

Conflicting schedules that interfere with meal times

Little or no cooking skills

Television shows or cell phones competing for attention
Despite the barriers, some families are finding ways to cook and eat together at home as a
family. The Family Dinner Night is an event that brings families together to learn how to cook a
simple healthy meal, including all members of the family.
What exactly is Family Dinner Night?
The Family Dinner Night is a program developed by local community members in the Fox
Valley to reinforce the benefits of, and encourage families to spend time together while
enjoying a healthy meal. Strengthening family bonds through family dinners not only preserves
tradition and culture, but also promotes healthy eating, communication and rapport, and
relationship building. There is literature indicating that strong family bonds reduced the
likelihood that children will use and abuse substances like alcohol, marijuana, and other drugs.
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Collaboration between The Family Dinner Night and The Real Happy Hour has been
instrumental in the success and expansion of the Family Dinner Night. The Real Happy Hour is
a local campaign that focuses on the importance that family meal time and family fun time has
for children and teens. Family dinners provide the perfect opportunity for children and teens to
talk to their parents and for parents to listen and learn.
The Family Dinner Night program was created as a series of events that support families in
planning and preparing affordable and healthy meals while spending time together enjoying a
healthy dinner. The overall purpose of the program is to:

Increase the number of meals prepared in the home

Increase consumption of fruits and vegetables for everyone in the household

Increase knowledge around preparing affordable foods

Include children in meal planning and preparation
Individual hosts of the Family Dinner Night may change or add goals for their specific program
depending on their audience. Some additional goals to consider are:

Absenteeism and truancy

Academic performance

Improved communication skills
The overview of the program includes pre-planning a meal and all its components, and inviting
families to prepare and enjoy the meal together. Family Dinner Night gives families the
opportunity to practice these skills in a safe and controlled environment, while a facilitator
demonstrates how to make a budget friendly, nutritionally balanced meal. Recipes,
substitutions, conversation starters and other resources are provided by a facilitator at the
event. Families are then guided through the meal preparation and given a chance to bond with
each other as the food cooks.
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How to Use the
Family Dinner Night Toolkit
This toolkit is designed to assist organizers in successfully planning a Family Dinner Night
event. It contains checklists, recipe ideas, conversation starters, and suggested timelines for
your event. For more resources, visit thefamilydinnerproject.org and therealhappyhour.org.
These websites are prepared by other organizations that support family meals and promote
their benefits.
While the toolkit was written with a focus on organizing the Family Dinner Night at schools, this
event can be offered in other settings. A Family Dinner Night could be offered at service clubs,
day care centers, and in the workplace. Bringing employees together, to learn how to make a
healthy, budget friendly meal while socializing with each other may be a fantastic team building
exercise. A Family Dinner Night could also be provided as part of a workplace wellness event.
This toolkit is divided into categories and provides resources to assist you in each step of the
planning process. The table of contents contains links to each section. Hold the control key
and click on the topic in the table of contents you want to read about and it will direct you to the
topic section within the toolkit. Tailor each section to your particular location and audience
(school/student; workplace/employees; etc.)
If you feel there is missing, unclear or redundant information, please contact Julia E. Salomón,
Community Health Improvement Leader at Ascension Wisconsin (formerly Affinity Health
System), at [email protected].
This program is supported by Ascension Wisconsin, The Weight of the Fox Valley (an obesity
prevention coalition in Calumet, Outagamie and Winnebago counties), The Real Happy Hour,
re:TH!NK, various local public health agencies, and school districts across the Fox Valley.
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Marketing and Promotion
Promoting Family Dinner Night is important for its success. Tailor the promotion of the event to
families, students, and staff. School board members, workplace wellness committees, and
other groups and committees may want to know about the program and its purpose and help
promote it. The press and community at large may also want to know about the event.
Where to promote:

School Registration. Promote the event at the start of the school year, such as during
registration. Staffing a table with information about the event and a sign-up sheet increases
participation at the event as families can sign up during registration. A checklist titled
‘Family Dinner Night responsibilities’ on page 31 provides guidance in planning these
promotions. It is recommended to ask for a $5 refundable deposit to hold a space for each
family. This increases attendance.

Parent Teacher Organization meetings. Prepare a short presentation including details of
the event and why it is important. Mention its ongoing success at other schools.

Parent Teacher Conference nights. Get staff on board and ask them to help promote the
event as they meet with parents.

School assemblies. Use these pre-arranged times to get students excited about the
event. They are fantastic at persuading their parents to be involved.

Open house. These events are very informative for parents. Using this time to promote
your event can reach parents who may not have heard about it otherwise.

Wellness meetings. Promote the event at workplace wellness meetings or events.

Social media. Use the school’s or workplace social media pages to promote your Family
Dinner Night. Many people look at social media more often than any other news source.

Flyers and Posters. Put them up at school and around the workplace to promote the
event. You never know who might see one and want to be involved, either as a participant
or volunteer. Remember to state that space is limited. A template of a flyer is located at the
end of the toolkit.
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October 27, 2016
Here are a few other tips:

Make sure the date you choose for your event does not conflict with any other school or
workplace events or a big community event such as election-day or a Green Bay Packer
game for instance.

Set the registration deadline for at least 2 weeks prior to the event.

We recommend charging a nominal fee ($5) to avoid ‘no shows’. You can refund the
money to families that show up or ask them to donate the funds for future events. Another
option is to keep their deposit to hold their spot for the next event. (Make sure you have a
sign up for the next event and families sign up).

Cap the registration according to the availability of assistants and volunteers available to
help and the space for the event. A crowded event is not a lot of fun. It is recommended
that you estimate four individuals per family, so 12 families in attendance represent 48
participants for your event. Past events have capped the event at 14 families. (Past
events have also experienced an average of a 10% no shows).

Follow through with all of your volunteers to make sure they are committed to help the night
of your event
There is a registration form template on the next page you can edit with your event details.
Tailor the template if organizing a Family Dinner Night at the workplace.
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Family Dinner Night Registration Form
[School Name]
[Date]
[Location], [Time]
The Family Dinner Night program was created as a series of events that support families in
planning and preparing affordable and healthy meals while spending time together enjoying a
healthy dinner.
This cooking experience is a first come, first serve opportunity. There are limited spaces
available. If the Family Dinner Night does not have a space for your family on this date, your
name will go on the waiting list for our next session, dates to be announced soon.
To sign up, please fill out the registration form below (along with a refundable $5) and return it
to your child’s teacher
Must register by: [2 weeks prior to event date].
Our family would like to reserve a cooking station for Edison’s Family Dinner Night on [Day],
[Date]
Student’s Name and grade level
_______________________________
Number of family members attending
_______________________________
Phone Number
_______________________________
Classroom Teacher Name
_______________________________
Any food allergies we need to be aware of?
□ Dairy
□ Eggs
□ Wheat
□ Soy
□ Peanuts
□ Tree nuts
□ Fish □ Shellfish
Other:
Enclosed:
$5 Cash__________ or Check #_______________ (made out to XXX)
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Press Releases are a good way to promote your event. The main purpose of a press
release is to get attention for an event, a product, or another major happening in your
organization or community. Basically, it is a written communication reporting specific but brief
information about an event.
Some tips on writing a good press release:

write it in the 3rd person

use it as a sales tool; have a newsworthy story

provide good quotes from at least two sources (event’s contact, teacher, principal, school
social worker/guidance counselor, an obesity prevention specialist, worksite wellness
committee member, doctor, etc.)

write a genuine headline - brief, clear, and to the point.

first sentence should “grab” the reader and say concisely what is happening. Avoid long
sentences, repetition and fancy language

deal with facts

communicate the 5 W’s (and H) clearly: who, what, why, when, where, how.

include website, Twitter, or Facebook information

include a person’s name and contact information (school champion for the event)
There is a sample press release on the next page.
Flyers and other promotional materials can be fantastic tools for promoting your program and
event. There is an example flyer in the following pages and a template that can be edited for
your event at the end of the toolkit. Develop your own press release following the guidelines
above or your work’s guidelines for contacting the media.
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PRESS RELEASE TEMPLATE
SCHOOL’S LOGO
FOR IMMEDIATE RELEASE
The Family Dinner Night Program
[Date]
Budget-friendly meal preparation demonstration to be offered at [NAME OF SCHOOL] in
[CITY]. [THIS IS A SAMPLE TITLE, FEEL FREE TO INSERT YOUR OWN]
Contact: NAME OF CONTACT, TITLE
EMAIL Address and PHONE number
WHAT FOLLOWS IS AN ACTUAL PRESS RELEASE WRITTEN FOR ONE OF THE FIRST
EVENTS. PLEASE FEEL FREE TO WRITE YOUR OWN WORDS DESCRIBING YOUR
EVENT AND ITS BENEFITS FOR YOUR ORGANIZATION’S MEMBERS.
CITY, WI— Busy school, after school and work schedules often bite into family meal time; yet
research shows that families who eat together eat healthier, have better communication skills,
and better interpersonal relationships.
“There are many benefits to family meal times", states Julia E. Salomón, Community Health
Improvement Leader with Affinity Health System. “Literature indicates that students who
consistently participate in family meals do better in school and are less likely to get involved in
alcohol and drug abuse,” Salomón adds.
While conflicting schedules, rusty cooking skills and lack of time are primary reasons that often
result in less family meal times, there are strategies to help families re-incorporate the tradition
of family meal times.
The Family Dinner Night, a program that will highlight a budget-friendly, no frills cooking, and
nutritious meal promises to bring families together for a night of fun and healthy eating.
On [DAY], [DATE] at [TIME], registered families are invited to [NAME OF SCHOOL]
Gymnasium [LOCATION WITHIN SCHOOL] to learn how to prepare a healthy and affordable
meal they can easily make at home. The [NUMBER OF FAMILIES] registered families will be
guided through all the phases of preparation such as setting the table, chopping, and more.
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Every member of the family, including the little ones, takes part in the meal preparation and
fun.
The main goal of that night is to model the importance of spending family time at the table
together; without distractions such as televisions, tablets, phones or other electronics.
“The registered families participating at [NAME OF YOUR SCHOOL] will learn how to work
together to make a healthy and tasty dinner they get to enjoy that night,” explains [SOMEONE
FROM YOUR SCHOOL, TITLE at NAME OF YOUR SCHOOL].
The Family Dinner Night is supported by the Weight of the Fox Valley (WOTFV). WOTFV is a
community health initiative designed to address active lifestyles and healthy eating habits
among Fox Valley residents. It is also supported by the Real Happy Hour, a local initiative that
promotes families spending time together which in turn helps reduce youth risky behaviors
such as alcohol and drug abuse.
“Currently, more than 60% of residents in the Fox Valley are overweight or obese. WOTFV’s
vision is to help create a community that together achieves and maintains a healthy weight at
any age, which includes supporting initiatives such as the Family Dinner Night” describes the
program manager of Weight of the Fox Valley. [YOU COULD ALSO OR INSTEAD, PROVIDE
A QOUTE FROM SOMEONE FROM THE REAL HAPPY HOUR INITIATIVE, OR A
GUIDANCE COUNSELOR OR SOCIAL WORKER, DEPENDING WHICH PERSPECTIVE
YOU WOULD LIKE TO ADDRESS; OBESITY, SUBSTANCE ABUSE, FAMILY BONDING,
etc.]
WOTFV provides many opportunities for the general public to get involved. To learn more
about the WOTFV, visit: http://www.weightofthefoxvalley.org/about/about-weight-of-the-foxvalley/.
###
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
Edison’s
Family Dinner
Night
October 6, 2016
Edison School Gymnasium
5:00 to 6:30 pm
Register by September 26th, 2016
Cost: $5, refundable at event
Reserve your spot by completing and returning
the attached registration form
Seating is limited
What’s on the menu?



Family Dinner Night
Goals:
Bring families together
at the dinner table,
learn to cook a healthy
menu, spend time
together and enjoy a
tasty, pleasant meal.
Family Meals
Provide:





Healthy Eating Habits
Sharing of parents’ values to
children
Opportunities to socialize
Develop communication
skills
Build family relationships
Chicken tenders with honey mustard dipping sauce
Roasted broccoli and cauliflower
Fresh and apples and homemade caramel sauce
Bring your appetite and cooking skills
to our Family Dinner Night where you
will work with a dietitian to prepare a
healthy, simple an affordable meal for
you and your family!
This event is supported by





the following organizations:
Family Dinner Night Toolkit
Studies show children who
share family meals at least
three times a week:

14
Have healthier weights
Have healthier eating habits
Are physically more active
Are two times less likely to use
alcohol
Are four times less likely to use
tobacco
Are two and a half times less
likely to use marijuana
October 27, 2016
Grants
Applying for grants is a good way to fund a Family Dinner Night program. This may seem to be
a challenging task at first, but with a little practice it becomes second nature. Family Dinner
Night grants are succinct and include event information, its benefits, its impact on health
(nutrition, youth risk behaviors, etc.), academic achievement, and its sustainability, (i.e. are
there long term plans for the program’s survival and/or expansion).
Don’t be afraid to write a grant. There are funders that would be more than willing to fund a
family focused event such as Family Dinner Night. Two sample grants are provided for review
in this toolkit. Below we provide some general tips about successful grant writing.
Writing a Successful Grant - Tips for writing a grant
Edited and adapted from Sonya R. Kaster, RD, LDN, SNS, PHX Consulting
1. Plan
a. Why do you want this particular grant? Read the application from start to finish
before applying.
b. What are the requirements? Do you meet them? Explain fully why the grant is
needed, why it is useful to you or your department/project. Be specific.
2. Define your needs
a. Is this grant appropriate for your specific needs? How will grant help fill the gaps.
b. Provide detailed list of how the funds will be used.
c. If a program is being continued, explain why and how this will happen.
d. What are the objectives? Make your objectives SMART.
i.
ii.
iii.
iv.
v.
S= Specific
M=Measurable
A=Achievable
R=Realistic
T=Timely
3. Assessing readiness
a. Are you ready to manage the project and the grant? Will it be successful?
i. Build capacity before taking on the requirements; you must have the support
and administrative capacity first.
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October 27, 2016
4. Who is the Funder/Grantor?
a. Know who this is! Read their mission statement; look at previous funded programs.
b. Know how your program will match the grantor’s goals. If they do not match, find a
new grantor. Know the requirements so you do not waste your or their time.
c. Know the deadline. Allow for mail time. Keep a copy for your files.
5. What are they asking for?
a. Do they require a project summary? Summaries are no more than one page. It
should identify in clear and readable language your goals, objectives and budget.
This is your moment to capture the reader. Make a good impression.
b. Include details of the project. The budget should closely match the program
description. Use clear and concise language.
c. Provide details about how you will evaluate and sustain the program.
d. Cover letter – keep it concise and descriptive. Use letterhead when possible.
e. Provide evidence of support from partnerships. It may or may not be required but is
always helpful for showing community collaboration. Have partners write a letter
explaining their involvement and support.
f. Evaluation – how will you do this? Be clear and explain desired outcomes, action
plans, and how success will be measured.
i. Pre and post surveys are one way to measure impact, knowledge, and/or
behavior change
ii. Evaluations show how the funding was used and are useful for selfassessment and planning efforts.
6. Sustainability
a. Is the project sustainable even after funding is gone?
i. If the program is not sustainable long term it may not get funded.
ii. Demonstrate survival of the project, even past the funding requested.
7. Review your application!
a. Check the appearance. Use reasonable font, size, and spacing. Do not use smaller
font to fit more on one page. Provide ample white space – it looks cleaner.
b. Use graphical data, headings, sidebars, etc.
c. Do not hand-write your application. Use technology to help.
d. Ask a trusted friend/colleague or two to review the proposal. Preferably someone
from a different area of interest for a more objective review.
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8. Send a completed application
a. Be sure all requested information is included; incomplete grants will not be funded.
b. Send it exactly as the instructions describe. This could be by mail or electronic.
c. Be sure of the date it needs to be received by and have it arrive on time.
Following these guidelines may help with success. If you feel more information is needed, visit
the following websites: The Writing Center at the University of North Carolina Chapel Hill and
the National Institute of Health. They both offer solid information on grant writing.
Grant Examples
The grant applications on the next few pages are examples of recent grants submitted to fund
Family Dinner Nights at schools. The first was submitted by the school champion to their local
educational foundation to continue offering Family Dinner Nights at their school as they had
offered one or two event previously.
The second example is a grant written by the same school champion in collaboration with the
community health improvement leader from a local health care system, Ministry Health Care
(MHC). Working on obesity prevention was one of the identified health needs for MHC and in
addition they offered small funding opportunities to community initiatives focused on healthy
eating and initiatives that serviced the poor and vulnerable, which is part of their organization’s
mission. The grant includes information about short, medium and long term indicators;
measures of success. It also makes reference to the sustainability of the program, including
plans for expansion of the program to other schools.
Please feel free to read over the examples and compare the contents to the grant writing tips
provided previously. Having examples that were approved will assist you in writing your own.
Other grants that focus on substance abuse reduction and other youth risk behaviors may also
be a good fit for submitting a family dinner night grant, as research shows family meals are
associated with a reduction of risky behaviors related to substance abuse among adolescents.
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October 27, 2016
Appleton Education Foundation
Grant Proposal
Spending quality family time together is quite difficult, in today’s society. Work, school, sports , after
school activities along with, television, cell phones, iPads and gaming equipment prevent families from
doing simple things, such as eating meals together. Statistics show that children, who eat meals with
their families, are less likely to use drugs, alcohol and smoke. They have healthier eating habits,
weights and do better in school.
Edison Elementary School’s - Healthy Kids Committee is continuing to pilot a new program, established
last year, for the Appleton Area School District. Family Dinner Night allows students and their families
to come back to school, in the evenings, and work with a certified chef/dietician, along with Edison staff
members, to learn how to plan, prepare and eat a healthy, affordable and delicious meal. The families
learn firsthand the importance of spending meal times together in a fun and hands-on experience.
Edison would like to continue to offer this unique experience to its students and their families by
providing a variety of foods and cooking equipment to be used, by the families, to make two course
meals twice, during each school year.
Project Narrative:
This proposed project is designed for implementation at Edison Elementary School. Edison
students in grades K-6, and their entire families are invited to attend Family Dinner Night.
During the 2014/15 school year, our funding was limited so we could only accept 6 of the
registered families. Families had such a good time and really looked forward to participating a
second time. On October 22nd, 2015 Family Dinner Night accepted 10 families (37 individuals)
from the registration list. The families were excited and enjoyed their cooking experience so
much they once again are asking when it will occur next.
When the menu is planned, our committee takes into consideration that there will be returning
families, so therefore, different entrees and desserts need to be on the menu. Food and
equipment then need to be purchased to allow participants to prepare the different meals.
Each family needs separate equipment for their tables, so they can all follow cooking
instructions at the same time. $500 was spent on equipment and food for these 10 families and
for the demonstration table, this past October. Edison is seeking $1000 so equipment and
food can be purchased (for two new cooking events) to be offered in April of this school year
and again in October of 2016. Ten families will continue to be the allotted number to be
accepted, for each event. Our gym space, availability of tables and other equipment does not
allow for more families during each event. We would like to offer Family Dinner Night two
times during each school year.
The Appleton Education Foundation guidelines specify that supplies and related costs need to
be listed prior to the grant being awarded. Edison has a volunteer dietician who will be
available to help plan a menu starting in February. Once the chef/dietitian is a member of the
team, the actual food items and equipment items will be identified. Without the chef/dietitian,
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October 27, 2016
the precise menu is unknown, the exact ingredients are not identified, and the precise kitchen
equipment cannot be specified. If needed, receipts from October’s purchases can be
presented to show the actual cost of equipment and food from our most recent cooking event.
The planning committee’s intent is to build up an equipment inventory, over the next few years,
so only food items will need to be purchased for future cooking events. In addition, Richmond
School, in Appleton, is interested in offering Dinner Night in their building. They will be seeking
guidance from us and our materials with be shared with their school.
Videos and pictures of our successful Family Dinner Night are currently shared on the School
and District’s website, including Facebook. The Weight of the Fox Valley and Affinity Health
has also posted them on their websites. Edison was recently interviewed by WHBY Radio.
This interview was aired on the morning of Friday October23rd.
Edison would like to be successful in implementing this program in the years to come. It will
continue to give its students a better understanding of the positive advantages quality family
time can offer. Other schools, within the Appleton School District, will have the opportunity to
learn how their schools can be successful in implementing the same program with their
students and families.
Thank you for your consideration. The pictures below show some of the families enjoying their
cooking experience. Attached to this application is the 3 minute video, used to promote this
spectacular event, in hopes of getting families to register and participate.
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Ministry Health Care
Healthy Eating/ Active Living
Grant Application Form - Fiscal Year 2017
Facility Name:
Contact Person:
Project Name:
St. Elizabeth Hospital
Julia E. Salomón, Community Health Improvement Leader, Ministry
Health Care
Family Dinner Night
Brief Description of Project
(Ex: need being addressed, services to be provided, strategies/practices to be put in place, target population, how
this project fits with the healthy eating/active living efforts identified in your hospital’s Implementation Strategy.)
Spending quality family time together is quite difficult in today’s society. Work, school, sports ,
after school activities along with television, cell phones, iPads and gaming equipment prevent
families from doing simple things such as eating meals together, planning meals and eating
healthy meals. Statistics show that children, who eat meals with their families, have healthier
eating habits and healthier weights. Studies have shown that childhood obesity is associated
with many immediate and long-term physical and psychosocial health consequences [1] and
continues to be a serious public health concern, particularly among children from low-income
households. In 2011, Wisconsin ranked 21st (out of 41 states) in childhood obesity among 2-4
year olds in low income families (14.0%) and 38th (out of 51) for children ages 10-17 (13.4%)
[2]. (Interestingly enough, in addition to having positive effects on healthy eating patterns and
weights, frequency of shared family meals has also been associated with less alcohol, tobacco
and drug use among adolescents and better academic performance). According to the 2015
Outagamie County Behavior Risk Factor Surveillance Survey thirty-one percent (31%) of
respondents reported eating a household meal together more than 7 times in the past week
while only 8% said they never ate a meal together. [3]
Eating habits are significant modifiable determinants of chronic disease and obesity [3], yet
children, in general, are not consuming healthy diets. According to the 2015 Tri County
(Calumet, Outagamie, Winnebago) Behavioral Risk Factor Surveillance System, Children 0-12,
nearly all children are eating at least one serving of fruits and vegetables each day. However,
the majority of children are not consuming the recommended servings of fruits a day with
twenty-two percent consuming one serving of fruit in an average day; 35% consuming two
servings; less than a fourth (21%) consuming three servings; 12% four servings and 6% five or
more servings. For vegetables 26% of children 0-12 consume one serving in an average day;
while 42% have two servings; 18% have three servings; 4% have four servings and 6% have
five or more servings. [4]
Sustainable behavior change related to food intake can only happen within the context of a
supportive environment that is accessible and affordable [5]. Reaching children at a young age
when their eating habits are developing and when they are more willing to try new foods
(especially fruits and vegetables) is critical to achieving this desired behavior change.
This grant, if funded would support Edison Elementary School’s Healthy Kids Committee to
continue a program that was established 1½ years ago for the Appleton Area School District
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(AASD) that strives to expose elementary grade students and their families to healthy foods
and meals. A program title Family Dinner Night, developed at Edison Schools, allows students
and their families to return to school in the evenings and work with a certified chef and/or
dietitian, along with Edison staff members, to learn how to plan, prepare and eat a healthy,
affordable and delicious meal. The families learn firsthand the importance of spending meal
times together, how to prepare a healthy meal together and enjoy eating a healthy meal while
participating in a fun and hands-on experience. They also learn that healthy meals can be tasty
and convenient to prepare, barriers that are often cited as deterrents to adopting healthy eating
habits. During the shared meal time, parents engage their children in conversation and making
mealtime fun with conversation starters provided by the Family Dinner Night.
Edison School would like to continue to offer this unique experience to its students and their
families by providing additional nutrition and food education and a variety of foods and cooking
equipment which allows families to work together to learn to make a healthy two-three course
meal, three times during each school year.
This proposed project is designed for implementation at Edison Elementary School. Edison
students in grades K-6, and their entire families are invited to attend Family Dinner Night. The
most recent Family Dinner Night accepted 10 families (37 individuals) from the registration list.
The families were so excited and enjoyed their cooking experience so much they asked about
future events. Ten families will continue to be accepted, for each event due to space issues.
Our gym space, availability of tables and other equipment does not allow for more families
during each event, at this time.
Each session will offer different healthy menu items and recipes to accommodate returning
families to the program. Recipes, which families take home, include nutrition analysis and are
approved by a dietitian for total calories, fat, sodium and other nutrients. Typically, a main meal
a side dish and a dessert are featured at every event.
Food and equipment will be purchased for each session to allow participants to prepare the
different meals. As families enter, they are welcomed and seen to their table by a host. Each
table has been reserved with their name. Each family is provided with a “kitchen” (table 1) and
a “dining room” (table 2) which are side by side. The families are supplied with all the tools and
gadgets they need to make the recipe for that night (graters, bowls, spatulas, cutting boards,
etc.). Recipes and cooking instructions are at each table with notes on how to include different
age groups into the preparation of the meals (smaller kids measure, bigger kids grate, adults
chop). Studies show the more children are involved in the meal planning and preparation the
more apt they are to try new foods, especially healthy foods that so often are not viewed as
palatable. After a family is done prepping; while the meal is cooking (school has ovens), the
“kitchen” is cleaned up (again a family effort) and the family moves to sit at their “dining room”
(next table over) which they set and get ready to eat their meal once it is done.
The program will include an evaluation of the program that will measure participants’
knowledge about healthy meal preparation at home as well as behaviors related to
consumption of fruits and vegetables.
Expansion of program
Edison’s vision is to have other schools in the district implement Family Dinner Night within
their buildings. An Edison representative will be available to offer support and help implement
the program in other schools. Videos and pictures of Edison’s successful Family Dinner Night
are currently shared on the School’s, Parent/Teacher Association (PTA), and District’s website,
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including Facebook. The Weight of the Fox Valley (a tri-county obesity prevention initiative),
Affinity Health System and The Real Happy Hour (a tri-county campaign to support family
meals) also have access to the link for their websites. In addition, Edison was recently
interviewed by WHBY Radio and they showcased the exciting work being done. Edison would
continue to implement and sustain the program in the years to come by providing students and
families a better understanding of the positive effects of healthy meals and quality family time.
The Family Dinner Night program is a collaborative effort with support from the Weight of the
Fox Valley, The Real Happy Hour, Affinity Health System and UW Green Bay which provided
dietetic interns to assist with the program under the supervision of Julia E. Salomón, MS, RDN,
CD as part of their community nutrition rotation.
Evidence Base
(Provide information demonstrating the strategies are evidence-informed. Note: On the grant application form, it is
acceptable to cite a credible source and provide a one-sentence description of the practice that it lists as evidence
based; lengthy descriptions and quotes are not necessary.)
Studies have shown a relationship between the frequency of shared family meals and the
nutritional health of children and adolescents. In a June 2011 issue of the Journal of Pediatrics
Hammons and Fiese showed that children and teens who eat frequent family meals are [6]
12% less likely to be overweight, 20% less likely to eat unhealthy foods and 24% more likely to
eat healthy foods.
Research shows that families who eat together tend to consume less fried foods, soda,
saturated and trans-fats, and foods with added sugars. Additional evidence suggests that
families who eat together tend to consume more fruits and vegetables, fiber, calcium and iron
and certain vitamins. In addition, family meals give parents an opportunity to teach good
nutrition and model health eating patterns.
While the purpose of this grant is to foster efforts related to healthy eating habits it is
interesting to note that in addition to research that links family dinner time and healthy eating
habits there is additional research that links family dinner time to a reduction in youth and
adolescent alcohol and drug abuse. Studies [7] [8] have suggested that among children,
especially teenagers, those who eat meals with their families at least five times a week are
nearly twice less likely to use alcohol; four times less likely to use tobacco and two and a half
less likely to use marijuana.
Measurable (SMART) Objectives
(Describe what will be accomplished with the funds. This information would be equivalent to the “outputs” on a
logic model. Note: SMART = Specific, Measurable, Achievable, Realistic, Time-Specific)
1. Within the 2016/17 school year, a variety of healthy foods and equipment will be purchased
and used during the Edison Family Dinner Night events.
2. By the end of the 2016/17 school year, at least 2 Family Dinner Night events will be held at
Edison Elementary School showcasing healthy recipes and meals.
3. By the end of the 2016/17 school year, at least 2 traveling equipment bins will be created for
use by other schools interested in instituting Family Dinner Night.
4. By the end of the 2016/17 school year at least 2 additional schools will have piloted a Family
Dinner Night event.
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Performance Indicators
(Describe the impact you hope to have. This information would be equivalent to the “outcomes” on a logic model
or the “performance indicators” in your facility’s 2016-2019 Implementation Strategy. Performance indicators must
also be in SMART format.)
Long term performance indicators as stated in our implementation strategy include:



By 2020, the proportion of residents in Outagamie County who have a healthy body mass
index will have increased from 36% to 40% by 2020. One evidence based strategy to
achieve this is to promote consumption of fruit and vegetables, especially in childhood.
By June 2019 the percent of respondents reporting eating a household meal together more
than 7 times in the past week will have increased from 31% to 33%.
By June 2019 the percent of respondents reporting never eating a household meal together
in the past week will have decreased from 8% to 7%.
Medium term performance indicators include:


Increasing the percent of children 0-12 consuming one serving two servings of fruit a day
from 35% to 27% by June 2019 as measured by the BRFSS Children 0-12.
Increasing the percent of children 0-12 consuming two servings of vegetable a day from
42% to 45% by June 2019 as measured by the BRFSS Children 0-12.
Short-term indicator(s) (one year):





By June 2017, 75% of participating parents at Family Dinner Night will report an increase in
the number of meals prepared at home that include fruits and/or vegetables at least three
times a week.
By June 2017, 75% of participating parents in the Family Dinner Night will report increased
number of weekly family meals.
By June 2017, 75% of participating parents in the Family Dinner Night will report an
increase in including their children in meal preparation.
By June 2017, 50% of participating parents at Family Dinner Night will report an increase in
their children’s fruit consumption compared from the pre to post evaluation results.
By June 2017, 50% of participating parents at Family Dinner Night will report an increase in
their children’s vegetable consumption compared from the pre to post evaluation results.
Short term indicators will be measured through a series of pre and post evaluations develop by
program staff and administered to program participants throughout the school year. Results
from the pre evaluation will be used as the baseline.
Sustainability
(Briefly describe how this project can continue to have an impact on the long term goals listed above. For
example: a specific plan to continue the program; how its impact may be long lasting; and/or how it builds along
with other efforts, toward a broader goal.)


Offering Family Dinner Night twice during this school year and future years will help families
not only learn the importance of spending quality family time together and how to make
healthy, affordable meals, but aid them in continuing the “family time” in their own homes.
Family Dinner Night will give families the initiative to prepare healthier meals and in turn
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

have healthier eating habits and weights.
Maintaining Family Dinner Night at Edison Elementary and inspiring additional area schools
to pilot the program encourages more families to spend time together and eat healthier.
Continued family support: Weight of the Fox Valley will continue to support the families
after the Dinner Night events. Families will be connected to Eat Well for Less initiative,
which offers budget-friendly healthy recipes (less than$12 for four people).
Budget
Edison is seeking a total of $8,044.00 for food, equipment, staff preparation, training sessions,
and implementation at schools piloting program for the 2016/17 school year.
Line Item
Staff Champion Reimbursement for
Events & Training
Staff Champion Reimbursement for 2 pilot
schools $500 each
Equipment for Edison Events
Food Edison Events $350 @ 2 events
Equipment 2 new pilot schools
Food 2 pilot schools
Travel 95miles @$.54 Edison Champion
Print/Copy/Paper/Card Stock Edison
Print/Copy/Paper/Card Stock @ 2 pilot
schools
Chef/Dietitian 6 hrs @$35 Edison
Chef/Dietitian 6 hrs @ 2 pilot schools
Additional Staff Member for 2 events @
Edison (8hrs @15 per hour= $120
Additional Staff at 2 pilot schools
Total
Amount
$1000
$1000
$674.00
$700.00
$1779.00
$1400.00
$51.00
$150.00
$300.00
$210.00
$420.00
$120.00
$240.00
$8044.00
Budget Narrative (Provide a brief explanation of each line item above.)

Staff Champion:
o Planning and organizing registration/assemblies/Family Dinner Night cooking events
o Collaborative meetings with school staff and community organizations, offering
support, to plan events and create menus. Training new staff champions.
o Pricing /purchasing food and cooking equipment for families
o Preparing/distributing literature, phone calls, e-mails, maintaining financial
documents
o Writing grants, enlisting outside organizations/staff to assist, and planning menus
o Attend meetings to plan and share information with school staff and outside
organizations
o Preparing for and presenting/Training to potential new schools piloting program and
staff assisting in events
o Attending & assisting new piloting programs
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





Equipment all schools:
o Cooking equipment (bowls, knives, etc.) and tools, paper products, table clothes,
storage bins, etc.
Food:
o Each family will need food items for their family cooking experience (During the
2015/16 school year approximately $1500 was spent on food and equipment).
Travel:
o Travel to purchase equipment/food items and to attend meetings/ trainings.
Printing:
o Informational fliers, registration forms, recipe cards, etc.
Chef/Dietitian:
o This person helps plans the healthy menu, does the nutrition analysis of the recipe
and leads families through the cooking experience
Additional Staff:
o Additional support is needed to help set up/clean up and present during event
Collaboration with Local Partners
List any local organizations that will collaborate with you on implementing the specific project
funded by this grant (list organization name and role/responsibilities in the project):

Affinity Health System




Outagamie County Public Health Division
UW Green Bay
Weight of the Fox Valley
Winnebago County Health Department
Julia E. Salomon, Community Health
Improvement Leader
Cassy Berg, Community Health Educator
Dietetic Internship Program
Keren Rosenberg, Program Manager
Brenna Root, Community Health Educator
List any additional local organizations with whom you collaborate regularly on healthy
eating/active living (list organization names):



Edison Healthy Kids Committee at Edison Elementary
Weight of the Fox Valley
The Real Happy Hour
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References:
[1] Guthrie, Lin, Frazao. “Role of Food Prepared Away from Home in the American Diet, 197778 vs. 1994-96: Changes and Consequences.” Journal of Nutrition Education & Behavior,
2002. 34; 3: 140-150.
[2] http://www.restaurant.org/Industry-Impact/Food-Healthy-Living/Kids-LiveWell/About#faq#4
[3] Outagamie County Behavior Risk Factor Surveillance Survey, 2015.
[4] RAND Corporation. Cohen DA, Bhatia R, Story MT, Sugarman SD, Wootan M, Economos
CD, Van Horn L, Whitsel LP, Roberts S, Powell LM, Odoms-Young A, Williams JD, Elbel B,
Harris J, Kappagoda M, Champagne CM, Shields K, Lesser LI, Fox T, Becker N. Performance
Standards for Restaurants: A New Approach to Addressing the Obesity Epidemic; 2013.
[5]http://www.co.winnebago.wi.us/sites/default/files/uploaded/files/community_health_improve
ment_plan_final_april_2010.pdf
[6] Hammons, A., & Fiese, B. (2011). Is frequency of shared family meals related to the
nutritional health of children and adolescents? Pediatrics, 127(6), E1565-E1574.
[7] The National Center on Addiction and Substance Abuse (CASA). (2011). The importance of
family dinners VII. New York, NY: Columbia University.
[8] The National Center on Addiction and Substance Abuse (CASA). (2012). The importance of
family dinners VIII. New York, NY: Columbia University.
Photos from pilot program at Edison
(END OF GRANT APPLICATION)
Please keep in mind that plagiarism is illegal. If you use exact wording in your grant from
another source, be sure to add a citation in the text and a full reference at the end of your
document. Your approved grant will be a great asset to your program and others, so it should
be taken seriously. With practice, you will become a proficient at grant writing!
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Planning the event
Better planning always results in a better event. Previous events have shown that identifying
an event “champion” is important for success. This person serves as the contact person for the
event and the media and oversees overall planning and promotion of the event. The
“champion” is also in charge of identifying additional staff to assist with planning the event.
Putting on a family dinner night is NOT a one-person show.
Volunteers
Recruit volunteers for your event. Remember that a larger event will require more helping
hands than a smaller event. Decide what needs to be done and how many people will be
necessary for accomplishing each task. Divide up the responsibilities evenly. An event with
four or fewer families likely only requires three assistants.

Coordinator (event champion).

Facilitator. This person should feel comfortable presenting information and leading
group conversations.

Meal preparation assistant/demonstrator. This person monitors meal preparation, food
safety and cooking.

Other possible tasks might include:
o Greeter. This assistant welcomes families, directs them to wash hands and helps
participants find their tables.
o Photographer. With permission, this assistant takes photos and video of the
night for use as documentation and potential advertisement for the next event.
 Families may need to sign consent forms to have their pictures taken
o Clean-up crew and other assistants can help with general tasks during the
event. For example, assistants help families bring ingredients to their table, carry
food to the ovens, etc.
Feel free to add as many positions as you feel necessary.
To determine how many assistants are needed for the event, estimate a minimum of 1
assistant per 2-3 families. If you are expecting 12 families, try to recruit at least 4 assistants
(NOTE: This does not include the food demonstrator and event champion).
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You may find some families willing to help plan event. This might be especially true of families
that have participated in previous events. Having a family be part of the coordinating efforts will
encourage other families to get involved and increases a sense of community.
*Having a Registered Dietitian involved can be very useful. They can help plan healthy menu
items, prepare shopping lists, and make sure the event happens smoothly. Remember, a
dietitian or chef may need to be compensated for their time. Plan for that expense when
organizing the event or writing your grant.
*There may also be local high school or college students in need of volunteer hours. You may
also consider contacting service organization such as the Rotary Club, etc. these institutions
can sometimes bring you the help you need.
Location
Once assistants are recruited the next step is to find a place to host the dinner night event.
This may be a school, church, at the workplace or other community space. There are a few
things to consider when booking a location:

Having a well-stocked kitchen will make executing your menu easier. Having ovens will
affect your menu as it allows more flexibility in choosing recipes.

The space available will determine the number of participants you can host.

Be aware of how many tables and chairs you have access to; this can also change the
number of families you can host.

Choose a place that supports the project.

Cost of room reservation. Having to pay a room rental fee will decrease the funds available
for the rest of the project.
Following a timeline will help the event run smoothly. Having checklists and tasks listed will
assist you in planning and executing your Family Dinner Night. A checklist is provided in this
section.
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Setup
The diagram below is an example of how the event might be arranged. Each table pictured
denotes two 8-foot tables set up end to end; this space is reserved for one family. One side of
the two tables represents the family’s “kitchen” and the other side is their “dining room”. Ideally
the set up will be in a space adjacent to a kitchen. The diagram below sits 6 families. Previous
events have held up to 12 families.
If there are not enough tables for each family to have two, event can be set up with one table
per family. In this case, the family can set the ‘dining room table’ with a table cloth and plates
while their food is cooking. This time can also be used for cleanup.
In the diagram, a projector is set up next to the demonstration table for your presentation.
Every family should be able to see it and hear the presenter. Consider using an audio system if
the space is large. Make sure the microphone is in working order before the event begins.
Actual pictures of a previous event are shown on the next page.
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The Family Dinner Night team will set up all the kitchen tools and non-perishable food items
before the families arrive. These pictures may offer ideas for how to set up your event.
UW-Green Bay dietetic intern demonstrating
how to prepare a recipe
Notice in the background, one table with a
tablecloth representing the family’s ‘dining
table’ and the other without, representing their
‘kitchen’.
Table set up prior to the event. In this event
there were too many families to fit both a
“dining room” and “kitchen” tables. Families
cleaned up their “kitchen” table and set up
their “dining room” table while the food was
cooking.
Table set up included all
necessary kitchen tools, recipe
cards and family’s name table
tent.
Certain ingredients may be
distributed prior to arrival as
well.
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Family Dinner Night
Responsibilities Checklist
This is a quick overview of responsibilities to start planning your event. A more detailed
description is provided after this section.
Prior to the Event
□ Plan a meet ‘n greet at school’s open house or registration day or at some similar event if
event is organized at the workplace. Staff a table during these events so you can answer
questions about the event. You will need:
o table, tablecloth and chair
o video or photos from past events
o sign-up sheet (GET FAMILIES TO SIGN UP ON THIS DAY)
o a secure box to keep registration fee. Charging a nominal registration fee ensures a
family can reserve a spot.
□ Plan each step of the Family Dinner Night event and promote:
o meet with food service staff and arrange for someone to show you the equipment
available and/or allowed to use.
o get instructions on how to use equipment
□ Set dates for the event. (October, February and April work well).
o reserve date for use of gym (or other school work location)
o avoid testing weeks, spring break or a night when school/work or other significant
community event is occurring (i.e. Packer football night, etc.)
□ Recruit a dietitian (or chef) to lead cooking demonstration (or other organizations to help.)
o contact local health care systems, public health agencies or technical colleges for
dietitians.
o communicate to dietitian and/or chefs demonstrating the preparation of the meal that
families will be preparing the meal at the same time the demonstration is happening.

menu must be simple, affordable and tailored to the kitchen equipment
available.
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□ Plan menu. Menu should:
o be budget friendly (the idea is for families to be able to make it at home)
o include healthy ingredients (vegetables, fruit, whole grains, lean proteins)
o be user friendly. When planning the menu, be aware some families may struggle
with food allergies. Along with a printout of the menu, print a list of alternatives for
top allergens if they are included in the menu.

The top allergens are: fish, shellfish, eggs, dairy, soy, tree nuts, peanuts,
wheat/gluten.
□ Send fliers and registration forms to families
o change date/information accordingly
o place in take-home folders at schools; use workplace communication system
o send confirmation letters to families once registration and fees are received
□ Collect registration forms & money
o send acknowledgment to families (received money and will see them at event)
o keep track of families who are attending and who have paid
o make phone calls to families that have signed up, but haven’t paid
□ Shop for equipment & food
o keep receipts
o use school or work credit card to qualify for tax exemption
□ Contact the media
o write a newspaper article and press release.
o invite radio and television stations to cover your event.
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The day of the event:
□ Organize/coordinate dinner night event:
o set out tables, garbage cans, screen, projector cart, extension cord, and microphone
o take pictures and video for school district or work websites, and grant applications.
o set tables; table cloths, equipment and food on tables for families

cut/wash food items ahead of time and place in bowls for each table
o welcome families; direct them to the nearest bathroom or sink to wash hands
o discuss what they will do, the importance of preparing and eating meals as a family
o start with an icebreaker – use the conversation cards (found in Resources)

“if you had to choose one superpower what would it be?”

“use five words to describe each member of your family to each other”

“if you could be the star in any TV show or movie, which one would it be?”
o begin recipe demonstrations:

help families prepare meals

point out age-appropriate tasks that kids can do (measuring, stirring, etc.)

Discuss substitutions
o cooking the food

it is useful to have one volunteer assistant be in charge of putting the food in
the oven. There may be liability issues related to letting the families in the
kitchen area and using the kitchen equipment.

when placing the food in the oven, the volunteer should keep track (on a
piece of paper) where each family’s food is in the oven, so when the food is
taken out of the oven they know which food belongs to what family.

other volunteer assistants can deliver that cooked meal to each family.
o evaluations:

both pre and post. Collect pre-evaluations before they leave and consider
sending out a post evaluation a month after event.
o have small gifts for families if your budget allows (optional)
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After the event:
□ Clean up
o try to leave the space as clean as possible.
□ Take notes
o take notes of anything that needs improvement; what went well, etc. The sooner
you write up a report like this the better.
□ Send thank you
o Sending a quick ‘thank you for attending’ email or handout in a student’s folder to the
participating families is a nice gesture.
□ Collect sign-up sheet
o collect sign-up sheets with participant emails and evaluations. You will need this to
send the post evaluation form.
o collect pre evaluation forms.
Other to-do items
□ Write grants to fund food and equipment purchases each year
o write follow up reports to agencies that awarded the grant
□ Contact media
o contact television, radio stations, and/or newspapers to cover next event
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Six Months Before
Family Dinner Night
1. Organize a committee
This project requires support; one person cannot accomplish it alone. It is recommended to
have additional staff and consider the assistance of a nutrition professional, chef or nutrition
interns to help with the event. Most nutrition interns need experience hosting cooking
demonstrations as well as planning and organizing events and are grateful for the experience.
2. Consider finding a Registered Dietitian, chef (or both!)
Having a Registered Dietitian (RD) or chef on the team will make planning menus much easier.
They use sound nutrition guidelines, provide nutrition analysis, identify potential allergens and
provide healthy alternatives, counsel on portion sizes, food safety practices, and usually have
experience in cooking demonstrations. They can make your event fun as well as healthy!
3. Pick a date
Events can be offered several times a year. It might be fun to attach a theme to your event
such as ‘Spring into Healthy Eating’ in March or April, highlighting seasonal ingredients, or a
Fall theme later in the year focusing foods available in Autumn. A lot depends on the staff
available to help and funding. Plan each event date well in advance.
4. Reserve space for the event
Space for the event needs to be reserved months in advance in case there are sporting events
or other events competing for the same space. Keep in mind availability of kitchen appliances
like refrigerators, freezers, ovens, etc. You may need audio equipment and a projector if a
presentation is planned. If using a school gymnasium be sure there are no other events (i.e.
basketball game, etc.) scheduled before, during or after your event as set up and clean up time
may take longer than expected.
5. Apply for Grants
Unless your organization has sufficient funds to cover the event, it may be necessary to apply
for grants that will cover the cost of groceries, equipment, space to rent (if applicable),
prizes/thank you gifts (optional), and chef or RD time (keep in mind interns do not typically
need compensation, but an RD or chef may require this).
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Three Months Before
Family Dinner Night
1. Start planning the menu
Menus should be simple to follow, not require too many ingredients and be affordable. Families
take the healthy recipes home after the event and the goal is for them to make the meal at
home. The menu selected should be based on the equipment available (freezer space, ovens,
etc.). It would not be wise for example to have a smoothie recipe if blenders are not available.
Choose a simple entrée and a side dish and include a simple dessert if time allows. You may
choose no-bake recipes (which would require no cooking equipment). Keep in mind that
Family Dinner Nights typically last about 1.5 hours, so the entrée recipe should not take more
than 45 minutes with prep and cooking time. See example recipe cards provided in the
resources section.
If organizing multiple events do not re use past menus as families may attend several events.
These repeat families want to try something different every time they participate.
2. Promote the event
Promote at a pep rally or set up an informational table at parent teacher conferences. At pep
rallies you could have a taste test having students taste apple chips, edamame (soy beans) or
other foods (that don’t make a mess). You may also want to mail newsletters or present at your
school’s Parent Teacher Organization (PTO/PTA). It is important to communicate the goals of
this event to teachers who can encourage students to attend.
Coordinate with workplace wellness committees to help promote this event if it will be offered
at the workplace.
3. Design fliers and registration forms
These are used to promote the event. Create these ahead of time and send to families. Fliers
could also be posted on bulletin boards. This can also be done over email if needed.
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One Month Before
Family Dinner Night
The selected menu drives the planning for this phase of the project. The foods and equipment
purchased for the event are all based on the menu.
1. Develop a grocery list
As mentioned before, the menu drives how much of each item will be purchased. Each recipe
may yield a different amount than there are people in a family. For example, if the recipe yields
4 servings, a family of 6 needs to make 1½ times the original recipe.
Tips on how much to buy
Packaged food

The nutrition label of a packaged food can be helpful in identifying how many servings are
in a package. The servings are listed in the nutrition facts.
o
Example: If a recipe calls for one cup of wheat bran flakes, find out how many cups
are in a serving (listed on package) and multiply it by the number of servings in a
box. If the nutrition facts states one serving is equal to ¾ cup, and there are 17
servings in a box, multiply ¾ cup x 17 servings, which is equals a total of 12.75 cups
per box. If 15 cups are needed for the event (to supply to all families in attendance),
you would purchase two boxes of wheat flakes, since one box only has 12.75 cups.

4 tablespoons equals ¼ cup or 2 fluid ounces. This conversion is useful when buying
condiments like mustard or mayonnaise. If 7 tablespoons are needed per recipe, round up
to 8 tablespoons, or roughly half a cup per recipe.
Instructions on how to scale a recipe can be found in the resources section of this toolkit.
A conversion handout can be found in the resources section of this toolkit.
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Fresh foods

These are usually bought by the pound or by the each.

To purchase the total amount of a fresh food item for all participants, determine how much
is needed per person and multiply that number by the registered number of participants.
o
Example: recipe calls for 1 head of broccoli and the recipe yields four portions. A
total of 40 participants registered for your event. How much broccoli do you
purchase? You determine you will need 10 heads of broccoli for the participants,
only. Don’t forget about the food the presenter who will also be preparing the recipe
alongside the families. So in total you would purchase 11 heads of broccoli.
o
Example: recipe calls for 1 cup of grapes; recipe yields four portions. A total of 40
participants registered for the event. How many pounds or cups of grapes do you
purchase? You determine you will need 10 cups for the participants only. Don’t
forget about the food presenter. In total you need 11 cups. Grapes are sold by the
pound. A quick google search tells us that a pound of seedless grapes equals 2 to
2.5 cups of grapes. Therefore you would purchase about 4 to 5 pound of grapes.
The grocery list should include all food items needed for the event and in the correct amounts
to avoid food waste and prevent running out of food at the event. Double check the math. Food
is packaged in different ways: bags, boxes, jars, etc. You may have to convert cups to ounces
to figure out how much of a food to purchase. See example grocery list in the menu section.
2. Create an equipment list
Purchase cooking utensils/equipment for families to use while at the event; an equipment list
will come in handy. It is a good idea for someone on your team to prepare each recipe at home
beforehand and write down every piece of equipment used. Examples are listed below:

A can of corn in a recipe needs to be opened and drained; therefore families will need a
can opener, strainer, and bowl for the liquid to drain into.

Crushing wheat flakes for breading requires a zipper bag and an item such as a rolling
pin to crush the flakes.

For roasted broccoli, families will need cutting boards, knives for cutting the vegetable;
bowls, and spoons to toss it lightly with oil; baking pans, pan spray or parchment paper.
Be diligent when preparing the menu, that you include every tool you may need for the event.
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3. Equipment shopping
After compiling the equipment list make sure you purchase enough equipment by double
checking your assessed needs. Each family, along with the demonstrator, will need their own
equipment and utensils. You may find some of these items at a local dollar store. These tools
can be reused in future events and families should not be taking them home.
4. Create a substitutions sheet
This may be a good project for the dietitian, chef, intern, or other nutrition student. This
document should list healthy substitutions that can be used in place of some of the main
ingredients of the recipes. Examples are given below.

Plain Greek yogurt may be used in some recipes instead of mayonnaise. It is helpful to
organize the substitution sheet into food groups and color-code them according to
ChooseMyPlate.org.

Wheat flakes used as breading can be substituted with panko, cornmeal or rice krispies. If
there is someone with gluten sensitivity, oats could be used instead.

Soy milk could be used instead of cow’s milk.
Having substitutions for allergens is also helpful. This way, all family members feel included.
The substitution list should include replacement options for all food groups on your menu:
fruits, vegetables, dairy products, and proteins (both animal and plant versions). An example
sheet is provided in the menu section of the toolkit.
5. Develop an evaluation
Evaluations help identify what went well and what can be improved, but most importantly it
helps measure the impact of your program. It is useful to evaluate the impact of the program,
not just the process of that night’s event. Consider a pre and post evaluation that measures
families’ knowledge and behavior prior to attending the event compared to their knowledge and
behavior after attending the event. Having a pre and post evaluation that measures the same
indicators gives you a basis for showing change. Measure indicators related to the stated goals
of the program; so if the goal is to expose students to new foods, then the evaluation should
measure that. If the goal of the program is to encourage students to eat more fruits and
vegetables, then measure that.
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Reporting how many families attended the program or how many families return to participate
in subsequent events is wonderful; but it does not really indicate if they are coming just for the
fun of it or if the event has had a real impact on their knowledge, attitude or behavior.
6. Create an organizational system for storing purchased equipment
Store and organize your purchased equipment and utensils in a safe location. Large, labeled,
plastic bins are useful. The labels on the outside of the bin should indicate what is stored
inside (for example: muffin tins, spatulas, pitchers, etc.). A list with the quantity of each item
(for example: 20 muffin tins, 15 spoons, 30 knives, etc.) should be included inside the bins.
Having the outside labeled helps to know what is in the bin, while the list on the inside helps
determine how many items should be in the bins. This system helps account for all kitchen
equipment after each event.
7. Promoting your event
Before school starts or at a work event, set up a table promoting Family Dinner Night and
encourage families to register. Items helpful to have include:

table cloth on table

large “Family Dinner Night” sign and brochure that explains Family Dinner Night

sign-up sheets

video or pictures of previous family dinner nights (Ipad or computer needed)

healthy snacks (optional)

personnel to answer questions and promote Family Dinner Night

secure box to collect registration fee
8. Other important tasks
Other agenda items that will need to be taken care of before the event include:

send promotional fliers and registration forms home in student take home folders.

collect registration forms.

collect money (if families are being charged for attending the event).

send letter or make phone call to families letting them know they are registered
and are expected at the event. Reconfirm date and time with families.
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The Week of Family Dinner Night
1. Shopping for last minute equipment and food
If you have already shopped for equipment; great! If you haven’t, now is the time to do it.
Shopping for food should be an easy with a grocery list. You may need a couple helpers for
shopping, depending on how much you are purchasing. Storage of this food is essential so
making sure that you have planned ahead with freezer and refrigerator space to be food safe
is essential. Consider purchasing perishable foods no more than 1-2 days before the event.
2. Printing materials
Make sure you have enough recipe cards, substitution sheets, and evaluations printed for each
family (print a few extras!) Printing may come at a cost so make sure this is in your budget!
3. Plan how the event is going to proceed
Having an outline for how the process of the event is useful. Plan for cooking time,
demonstration time, table setting time, and time for enjoying the meal. It helps to know how
much time you have for the whole evening; then work backwards through the recipes and
“dinner time”. Color coding is one organizational strategy that may be helpful for organizing
tasks for the day’s event. See example outline in the resources section.
4. Develop a preparation list for organizers and volunteers
This document should list tasks that need to be done ahead of time. Examples include: what
equipment and food to set on each table or if a particular ingredient needs to be pre-cut to
save time, cut most of it and leave a small amount for each family to prepare by themselves.
This may be true for larger vegetables such as a head of cauliflower, but not a cucumber. That
task should be added to your preparation list.
Designate who will help with set up and cleanup ahead of time. Locate where the cleaning
supplies are to expedite cleaning of the space the day of your event.
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The Day of Family Dinner Night
1. Setting up the space
Ideally, two tables may be used for each family (one for preparing food and one for eating).
Food may need to be prepped ahead of time, tables and garbage cans set up, and the
microphones, computer and projector may have to be checked to see that they are in working
order. The more people setting up, the faster it will go.
2. What to put on each table – “kitchen” area

Cooking equipment, pre-prepared food items, ‘doggie’ bags for leftovers

Family names and how many people are in each family

Recipe cards and substitutions sheet

Pre-evaluations
3. What to put on each table- “dining” room area

Tablecloth, plates, cups, napkins and silverware

Water pitcher (we recommend water over sweetened beverages)

Conversation cards
4. General outline of how the event will proceed (detailed outline in resource section)

Welcome families; introduce staff, RD, interns, and other volunteers

Share importance of preparing/eating meals as a family

Prepare meals as a family with chef/dietitian doing the demonstration step by step
(families are provided recipes to cook with and take home)

Take pictures of families cooking together, eating (use pictures as promotional tools)

Allow time for families to eat, socialize, and fill out evaluations

Encourage families to take leftovers home. Provide zippered bags

Clean up. Leave the space as clean as possible. Return cleaning supplies

Wash dishes and kitchen gadgets used for the event. Store them in labeled bins
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After Family Dinner Night
1. Show your appreciation
Within one week after the event send thank you notes or emails to anyone who helped make
the event a success. It is also a good idea to send families a thank you as well as any pictures
taken so they can have a picture to accompany the memories they made during the event!
2. Analyze evaluations
Review evaluation responses. It might be helpful to tally responses into a simple report that
can be used in grant writing. These responses are useful in organizing future events. The
results of the evaluations can be included in a written report to send to organizations that
funded the event.
3. Start planning for the next one!
Once you have this family dinner night done, you can start planning the next one
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Menus
For the event’s menu, you may want to include a simple main dish, side, and a dessert. The
goal is to emulate a real meal. These meals may be recipes for breakfast, lunch, or dinner. We
recommend menus fit ChooseMyPlate.gov guidelines as closely as possible.

Protein. This can be a meat based or plant based protein source
o Example: ground beef, shredded chicken, beans, tofu, chickpeas, nuts, eggs
o Beans and legumes are an economical source of protein

Grain. Get creative! One event used wheat cereal flakes as breading for chicken
tenders. Another event used oat into for the in oatmeal bites.
o Example: oatmeal, wheat flakes, cornmeal, bread, tortilla, etc.

Fruit. This can be used in the dessert or side dish. Get creative and have fun with it.
o Example: strawberries, blueberries, melon, kiwi, banana, etc.

Vegetable. Attempt to use different colored vegetables when possible.
o Example: squash, tomatoes, lettuce, corn, broccoli, etc.

Dairy. Some parents avoid dairy, others love it. Try not to make this the focal point but
use it to support a dish, if needed.
o Example: yogurt, milk, cheese, etc.
Pay close attention to food safety. Assure that you have a sanitizer solution of some sort to
clean tables, hand-washing stations, etc.
A dietitian or chef can help with recipe ideas, cooking methods, and nutrition analysis. Knowing
what equipment you have access to will determine what menus can be used. If you only have
one oven, you may not want to have more than one item that needs to be baked. If you want to
freeze a recipe, be sure you have access to freezer space.
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Nutrition information
It is always useful to provide the nutrition analysis for every recipe. Find nutrition information
using https://www.supertracker.usda.gov/. This website is linked to ChooseMyPlate.gov. You
will need to create a free account to save food items and recipes. Once recipes are entered
you can adjust the number of portions you expect from each recipe and download a pdf
document of the nutrition information. These should be saved for future reference. Add the
following to each recipe card you prepare:

Recipe name/title

Yield: how much will the recipe make (how many portions or servings) ex. serves 4

Serving size: how much is one serving?
o Is the yield in cups, ounces, each, etc. ex. serves 4, 1 cup servings.
o Include this underneath the yield, with the nutrition facts

Calories

Total Fat, in grams

Saturated Fat, in grams

Cholesterol, in mg

Sodium, in mg

Carbohydrates, in grams

Fiber, in grams

Sugar, in grams

Protein, in grams

Ingredients – be specific with amounts and types of foods

Directions – again, be very specific with how to do each preparation, step by step.

Preparation time – how long this recipe takes to prepare from beginning to end.
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Previous event menus
Example recipe cards for previous events are included in the resource section. Below are
examples from prior events and ideas for future ones.

Muffin tin egg bakes, fruit salad, oatmeal bites

Layered Mexican salad in a jar, frozen banana pops

Chicken tenders, roasted broccoli and cauliflower, caramel apple bites
o This menu took longer than anticipated since two items needed to be roasted.
Recipe card examples are listed at the end of this section.
Potential menus could include:
Latin menu ideas:

Tostadas

Empanadas (Pillsbury dough in a can),
o Cheese filling and spinach (ricotta, scallions, paprika, egg, pepper, spinach)
o Chicken (already roasted) with garlic, onion, tomato, mushroom, pepper, etc. and
garnishes

Gazpacho

Chimichurri sauce, salsa, or pico de gallo

Cactus salad
American menu ideas:

Wedge salad with creamy dressing – ham or chicken, boiled egg, cheese, tomato,
avocado, olives, etc.

Greek salad

Corn bread

Spinach salad with honey mustard vinaigrette

Roasted acorn squash

Muffin tin Meatloaf

Texas caviar

Waldorf salad sandwiches
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Other ideas:

Fresh rolls filled with veggies

Fruit sorbet

Pudding or fruit salad
Websites or google searches for menu ideas can include:

“Muffin tin meals”

“Oven only recipes”

http://www.eatright.org/resources/food/planning-and-prep/recipes

http://www.zonya.com/healthy_recipes.html

Many cookbooks have excellent ideas as well!
Substitution Sheet
The substitution document is included so that families can adjust the items to fit their likes and
dislikes in a healthy way. It also should cater to families that struggle with food allergies.
Provide substitutions for each food group as much as possible: grain, protein, dairy, vegetable
and fruit. Additions can be included as well. For example, one event had caramel sauce for
apples as the dessert. The caramel sauce could be changed to another sauce or garnish.
There may be ingredients in a recipe that can be changed to suit a family’s taste (like herbs).
The food groups in your substitution sheet are color coordinated to match ChooseMyPlate.gov.
This makes the foods easy to categorize for families that are unfamiliar with the nutrition
guidelines.
Two example substitution sheets are included below. Each is formatted differently. One list is
for a single recipe, the other list is for the whole menu of the event.
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Substitution sheet for Layered Mexican Salad
Corn tortilla (Grain)
 Tortilla chips/strips
 Flour or corn tortillas
 Quinoa
o High protein grain with a slight nutty flavor;
cooks like rice
Canned black beans (Protein)
 Pinto beans
 Refried beans
 Edamame
o Edamame are green soybeans that have been boiled or steamed in
their pods, like snow or sugar snap peas. A ½ cup serving of these
beans provides 9 g fiber, 11 g protein, and a good source of vitamins
A and C.
 Grilled chicken, beef, pork
o Contains iron, B vitamins (niacin, thiamin, riboflavin, B6 and B12).
Protein helps build, repair and maintain body tissues.
Sour cream (Dairy)
 Plain, Greek yogurt non-fat
o A lower calorie, higher protein option with the same great taste
Additional Layers (Vegetable and Fruit)
 Jalapeños
 Green or red chilies
 Red onions
 Grilled pineapple or mango
Sauces/Toppings
 Mole sauce
o Mole is a traditional Mexican sauce
that uses many ingredients
including chiles, broth, tomatoes,
chocolate, onions and spices.
 Guacamole
 Olive oil
 Low-fat Salad dressing
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Substitution List
Make these recipes your own!
OATMEAL BITES



Instead of Old Fashioned Oats, try:
o Steel cut oats
o Instant oats
Instead of peanut butter, try:
o Almond butter
o Sunflower butter
Instead of chocolate chips, try:
o Craisins
o Raisins
o Other dried fruit
MUFFIN TIN EGG BAKES




Instead of Egg Beaters, try:
o Eggs
Add any vegetable you like, such as:
o Black beans
o Jalapeños
o Avocado
o Carrots
o Try frozen or canned vegetables instead of fresh as a less expensive option!
 Remember to rinse canned veggies to avoid added sodium!
Instead of cheddar cheese, try:
o Mozzarella
o Pepper jack
Try various spices to add flavor!
FRUIT SALAD


Instead of regular vanilla pudding mix, try:
o Sugar free pudding mix
o OR omit the pudding mix out!
o Greek vanilla yogurt
Add additional fruit, such as:
o Bananas
o Kiwi
o Berries (strawberries, raspberries,
blueberries, blackberries, etc.)
 Try canned or frozen instead of fresh for a less expensive option!
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Equipment List
The equipment list will be tailored to the menu used for the event. It should list utensils, bowls,
baking pans, measuring tools; in essence, every tool necessary to prepare the menu. These
may change from event to event, depending on what you serve.
The best way to develop an equipment list is to make the recipes ahead of time. Someone on
the event team should make each recipe at home taking notes on every piece of equipment
(gadgets, tools, etc.) used for every recipe. Be sure to include the number of each item
needed. An example for five families is provided below.

Utensils: 5 tongs, 5 serving or stirring spoons, 5 whisks, 5 spatulas, and the like.

Other equipment: small bowls, large bowls, measuring spoons, measuring cups (wet and/or
dry), cutting boards, graters, paring knives, strainers, zippered bags or other containers for
families to take leftovers home, etc.
Example equipment list
The following equipment list was written for the muffin tin egg bakes, fruit salad, and oatmeal
bites. The event hosted 10 families (40 people) in addition to the demonstrators. This list is
only included as an example. Your menu will determine your equipment list. Provide zippered
bags or other containers for families to take leftovers home.












11 measuring cup sets
11 measuring spoon sets
3 large bowls per family (33 total)
22 cutting boards (2 per family)
11 knives to chop food (1 per family) as well as 11 ‘child safe’ knives (1 per family)*
11 muffin tins
11 rubber spatulas
22 stirring or serving spoons (two per family)
table setting needs: plates, forks and spoons, zippered bags/containers for leftovers
1 roll parchment paper
2 oven mitts
1 box medium latex free, powder free gloves
*to promote participation by all family members, ‘kid safe’ knives should be provided. A
particular knife in the shape of a dog inspires the younger ones to participate with glee in the
preparation of the meal including chopping vegetables. The Kuhn Rikon Dog Knife is a 3 inch
serrated ‘child safe’ knife that can be purchased online for about $8 to $10. We recommend
purchasing these types of knives for the event.
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How to write a grocery list
This is not like your home grocery list. You are buying foods in large quantities.

Not all items are packaged the same way: some ingredients are available by the pound or
ounce, some by the box, and some by the each.

Most ingredients listed in recipes are written in tablespoons or cups. If a recipe serves four,
and calls for one cup of rice, and rice is sold by the pound, find out how many cups of rice
are in a one pound bag and shop accordingly. Look at the nutrition facts to determine this.

Double check your calculations before writing your list. Then double check it with your
purchases at least a day before the event to have time for last minute emergency
purchases. Be specific about the amounts of each item. If you are unsure, have a colleague
look over your calculations.
Example shopping list
Here is an example of a shopping list for the muffin tin egg-bakes, fruit salad, and oatmeal
bites menu. This event hosted for 10 families (40 people) in addition to the food demonstrator.
Oatmeal bites:





1 each 42 oz container rolled oats (one container contains 15 cups; need 11 cups)
3 jars peanut butter (1 16 oz jar contains 2 cups) (need 6 cups total)
3 each 12 oz bags chocolate chips (each bag contains 1.75 cups; need 6 cups)
4 each 12 oz containers honey (need 4 cups)
1.5 pounds flaxseeds – there are about 3 cups in 1 pound, need 4 cups
Muffin tin egg bakes









9 quart container of Egg beaters (1 quart equals 4 cups; need 33 cups;)
4 each red onion (need 6 cups diced red onion)
6 each red bell pepper (need 5 ½ cup small diced red bell peppers, half for each family)
3 bags spinach (need 11 cups chopped)
3 each 1 pound bags shredded cheddar (need 11 cups, 4 cups in 1 pound)
1 container garlic powder
2-3 containers of various other spices
Salt and pepper to taste, 1 container each.
1 can Nonstick spray
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Fruit salad






4 packages (3.4 ounce boxes) vanilla pudding mix
11 apples, red or green
6 each 20 oz. cans canned pineapple chunks (need 11 cups)
4 bags red grapes (need 11 cups total)
11 pears
2 bags small oranges or tangerines (need 22 each [like Halos or Cuties])
When shopping, it is important to do the calculations for the food needs carefully. Not having
enough food the day of the event would be catastrophic; having too much is wasteful.
There is an example of a nutrition label in the resources section of this toolkit.
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Recipe Examples
Muffin Tin Egg Bake
Yields: 12 servings
Serving Size: 1 egg muffin
Ingredients:








3 cups Egg Beaters* (or 12 eggs)
½ cup diced red onion
½ cup small diced red bell peppers
1 cup chopped spinach
1 cup shredded cheddar cheese
6 teaspoons garlic powder (2 tablespoons)
Salt and pepper to taste (optional)
Nonstick spray
*using egg beaters or other pasteurized egg product is a food safe alternative
Directions:
1. Preheat oven to 375F. Spray muffin tin with nonstick spray or use a nonstick pan.
2. Chop onion, bell pepper, and spinach. Place all in a large bowl and toss to combine.
3. Loosely pile about 2 tablespoons of vegetable mixture in each muffin cavity, or enough so
that each is filled to about half full.
4. Shred cheddar cheese.
5. Measure and pour ¼ cup egg beaters into each cavity of muffin tin.
6. Add garlic powder (and the salt and pepper).
7. Top each cup with about 1 tbsp. of cheddar cheese.
8. Bake for about 18 to 20 minutes, or until muffins are set.
9. Cool muffins in pan on top of wire rack for about 5 minutes before removing.
10. Remove muffins from tin, can use fork or rubber scraper.
11. Muffins will keep airtight for up to 1 week in the fridge.
12. Reheat gently in the micro or serve cold.
Preparation Time: 40 minutes, including cooling time
Nutrition Facts per serving: 1 serving = 1 egg muffin
Calories: 72
Carbohydrates: 2g
Fat: 2g
Fiber: 1g
Saturated Fat: 1g
Sugar: 0g
Cholesterol: 5mg
Protein: 8.5g
Sodium: 265mg
Recipe by Taylor Gawlik, University of Wisconsin- Green Bay Dietetic Intern
Adapted from original recipe by Averie Cooks @ http://www.averiecooks.com/2014/05/100-calorie-cheesevegetable-and-egg-muffins.html
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Oatmeal Bites
Yields: 20 servings
Serving Size: 2 energy bites
Ingredients:






1 cup rolled oats
½ cup peanut butter
½ cup chocolate chips
1/3 cup honey
¼ cup flaxseed or poppy seeds
¼ cup Craisins (optional)
Directions:
1. In large bowl mix all ingredients together.
2. Roll out teaspoon sized balls and place on baking sheet covered
with parchment paper.
3. Freeze balls until set (about 1 hour).
4. Keep leftovers in fridge or freezer.
Preparation Time: 1 hour allowing for freezing time
Nutrition Facts per serving:
1 serving= 2 energy bites
Calories: 220
Fat: 10g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 34mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 18g
Protein: 6g
Recipe by Taylor Gawlik, University of Wisconsin- Green Bay Dietetic Intern
Adapted from original recipe by Lina @ http://hip2save.com/2015/07/11/oatmeal-energy-bites-easy-no-bakesnack/
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Fruit Salad
Yields: 5 servings
Serving Size: 1 cup fruit salad
Ingredients:






2 tablespoons dry vanilla instant pudding mix
1 large apple
Pineapple chunks, canned (about 1 cup)
1 bunch red grapes, halved (about 1 cup)
1 fresh pear
2-3 small oranges (Halos or Cuties), peeled
Nutrition Facts per serving:
1 serving= 1 cup fruit salad
Calories: 110
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 72mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 20g
Protein: 1g
Directions:
1. Cut apples and pears into small pieces; cut grapes in half and
peel oranges.
2. Open canned pineapple, drain.
3.
4.
5.
6.
Place fruit in bowl.
Sprinkle 2 tbsp. of vanilla pudding mix on fruit.
Stir fruit and pudding mixture.
Serve immediately or refrigerate.
Preparation Time: 20 minutes.
Recipe by Taylor Gawlik, University of Wisconsin- Green Bay Dietetic Intern
Adapted from original recipe by Megan Porta @ http://www.pipandebby.com/pip-ebby/2014/6/3/fruit-salad-with-atwist.html
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What to Print for Your Event
Printing needs will likely include:

Recipe cards for each family, the food demonstrator, and your files

Substitution sheet for each family, the food demonstrator, and your files

Conversation starter cards for each family, the assistant presenting them and your files

Outline copies for each assistant

Sign in sheet

Evaluations, both pre and post

Place holders/name tags for each family’s table

Next event’s sign-up sheet
To avoid unnecessary costs, plan your printing needs ahead of time. Use the most convenient
and reasonably prices resources available at our outside your organization. If those resources
are the services at Staples*, talk to the technician in charge of printing. They are very helpful.
Converting documents into PDF’s before submitting them to the Staples email address will
expedite the process. Decide on the number of each document needed beforehand. Other
things to consider for printing are: paper type, color or black/white, and if it should be printed
single or double sided. They will also cut them to size when asked.

Print recipe cards 4 per page, double sided in color on cardstock.

The substitution documents can be printed on regular paper in color and single sided.
*Or other similar business. Mention of a particular business does not constitute an
endorsement of their products or services.
If applying for a grant, include printing costs for flyers and all documents related to your event.
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Resources
The resources included in this section may be used to guide your own event. Use them as you
see fit to make Family Dinner Night successful. If you find there are more resources that
should be added to this section, please send them to Julia E. Salomón at
[email protected].
Event Outline
Writing an outline is helpful for planning how the event will proceed. Every assistant/volunteer
should have their list of tasks. Developing an outline is a great way to keep track of each task
that must be accomplished. Below is an example outline from a previous event. Feel free to
change it to fit your location and event needs. In this example, each person’s title and tasks
have been color coded for easy identification.
Outline Example
Family Dinner Night Outline [Date]
Menu: chicken tenders, roasted vegetables, apples and caramel sauce
Intern/Volunteer 1, Registered Dietitian, School Champion, Volunteer 2, Volunteer 3, Volunteer
4, Volunteer 5, Chef, Everyone
5:00 pm Greet guests, get settled at each station
5:05 pm Discuss proper handwashing technique and ask families to wash hands. Intern hands
out recipes and substitution sheets if they are not on the tables yet.
5:10 pm Introductions about the program
5:13 pm Introduce everyone
5:15 pm Go over objective of the night
-
Family meal time (5 min)
o Building healthy relationships
o Healthy eating habits as kids grow up
o Teen girls have positive body image
o Better test scores than kids whose ate dinner together 3 or fewer times per week
o Consume more fruits, vegetables, fiber, calcium. Consume less soda, saturated fat,
added sugar, and fried food
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-
-
-
-
Focus on positive conversation (2-5 minutes). Introduce conversation starters.
o 4 questions to stimulate conversation
 If you could have a superpower what would it be?
 If you could be invisible for a day what would you do?
 If you were on a desert island what would you bring and why?
 Add another questions – it does not have to be about food!
Becoming comfortable in the kitchen
o Learning knife skills
o Ask questions about how to prep or cook something
Getting everyone involved
o What can the adults do?
 Knife work
 Using the stove and large appliances
o What can the older children do?
 Can opening
 Measuring
 Stirring
o What can the younger children do
 Mixing and some measuring
 Washing produce
 Pouring
Making healthy substitutions – can talk about this while food demonstrator is showing
families the preparation
Each area will have an assistant to help families if they have any questions.
5:30 pm Begin with broccoli and cauliflower preparation
-
Adults chopping
Kids adding ingredients and stirring them together
o What other ingredients would be good additions?
Put on baking sheet – add names so we can determine which tray belongs to who
One adult can take their child/children to kitchen to wash hands after touching veggies
5:45 pm Chicken tender and honey mustard prep instructions – interns assist families as
needed
-
-
Interns help kids measure wheat flakes into zip-lock bag
Look over the recipes, what do the colors indicate? Clue *look at my plate*
One adult can take their child/children to kitchen to wash hands after getting chicken on
baking sheet.
o Remember this recipe is just an outline!! We have a list provided for you to take
home of possible substitutions! Add in whatever you’d like!
 If you have never tried some of the items here, be sure to taste it, smell it,
play with it!
**During the preparation of the recipe, assistants may jump in with facts they know about
the ingredients, techniques we’re using, funny stories about something, etc.
Bake 20 minutes total, following instructions for flipping half way through.
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-
Adults remove hot pans from ovens
6:00 pm Demonstration of caramel sauce (chef prepared this at his station)
-
Parents cut apples into slices and remove core. Place in bowl.
Parents and kids came up to demonstration station and poured caramel sauce on their
apples.
6:10 pm Clean up and set the table
-
Please bring all dishes to cafeteria and throw away disposables
Take plates, napkins, cups, forks into cafeteria to set up your table – helping direct and
explain where plates/cups, etc. are
Do we provide water? Interns to help?
6:15 - 6:20 pm Time to eat!
-
-
Use this time to discuss
o Evaluations – hand out and do them as a family, with one person writing and others
communicating. This helps build relationships through communication.
6:30 pm – Address the group in closing
o End with a food question
 If you could be one food what would you be and why?
 What food could you never give up and why?
o Ask all to clean up spots accordingly
o Ask them to turn in evaluations
o Thank everyone for coming
o We are available for any questions, concerns, etc.
o You are free to leave after finishing meal!
Every event outline will look different and should include every detail you want to include in
your night. Doing a rehearsal beforehand will help your event run more smoothly but is not
necessary. After the first event, you will have an even better idea of how you want to program
to flow and writing an outline will become much easier.
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Evaluating the Program
Has the initiative made a difference in the lives of the participants? Answering this question is
important as it shows resources invested into the event were well worth the effort. Grant
funders usually require evidence of impact of the initiative. Even if grants did not fund the
event, it is useful to measure, track and report the impact the initiative has had on participants.
Far too often, simple event evaluations focus on the process of the event; that is, how many
participants attended, what worked well, what could improve, etc. Stating a program or event
was well attended is not enough to show the impact the program had on participants’,
knowledge, attitude or behavior change. While tracking of outputs (number of events
organized, number of participants in attendance, number of repeat families in attendance, etc.)
is good information to have (speaks of popularity of event and engagement of participants)
what is perhaps more valuable is measuring outcomes. Outcomes provide information related
to impact. They inform whether the event has made a difference or produced a change in the
lives of the participants, their eating habits, communication styles, or other program goals, etc.
To show impact, it is recommended that you collect baseline data. Conduct a pre-evaluation
for every event and use the results from this as your baseline data (your starting point). Postevent data will be compared to the data from the pre-evaluation. A difference between the
baseline data and subsequent post evaluation data will indicate a change in the indicators you
set out to measure. If a family indicates in the pre evaluation, they only cook and eat together
as a family three times a week, but after attending the Family Dinner Night their post
evaluation shows they cook and eat meals together five times a week, that is a positive change
that can be reported.
Post-evaluations usually ask the same questions as the pre-evaluations, so responses can be
compared. Analyze the differences between the post and pre-evaluations for each event to
determine the impact of your event on the various indicators you set out to measure.
An example of a previous pre and post evaluation is provided on the next page but feel free to
develop your own.
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[SCHOOL NAME] Family Dinner Night
pre/post evaluation (circle to keep track of which is which)
1. How often during a week, do you eat dinner at home with your family? (check one)
□ 0 times
□ 1-2 times
□ 3-4 times
□ 5-6 times
□ 7 times
2. How important is it to eat together as a family at home to you? (circle one)
1
Not important
2
3
4
5
Very important
3. Does your family struggle with any of the following:
a. Finding time to eat together as a family
Yes
No
b. Choosing meals that everyone enjoys (picky eaters)
Yes
No
c. Planning, cooking and preparing meals
Yes
No
d. Working opposite times as another adult member of the family
Yes
No
e. Any other struggles?
4.
What is the biggest challenge you face when it comes to family meals? (check only one)
□ No time (school, work, sports, activities, etc.)
□ Menu Planning
□ Parents work opposite schedules
□ Don’t know how to cook
□ Picky eaters
□ Other
5. Please rate your current family meals on the following scale. Use the scale for each item.
1 = Never
2 = Rarely
3 = Sometimes
4 = Often
5 = Almost Always
___Plan meals in advance
___Try new foods
___Have fun preparing food together
___Learn about each other’s day
___Eat nutritious meals
___Talk about things that matter
___Create a fun, inviting atmosphere
___Talk about the kind of people we want to be
___Reduce distractions (cell phones, TV, etc.)
___Enjoy each other’s company
___Make sure everyone has a voice at the table
___Discuss news and how issues relate to our lives
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6. How many servings of fruit/vegetables does your family consume a day?
Fruit
Parent 1:
Parent 2:
Child:
Child:
Child:
Child:
Child:
none
none
none
none
none
none
none
1-2 servings
1-2 servings
1-2 servings
1-2 servings
1-2 servings
1-2 servings
1-2 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
5+ servings
5+ servings
5+ servings
5+ servings
5+ servings
5+ servings
5+ servings
Vegetable
Parent 1:
Parent 2:
Child:
Child:
Child:
Child:
Child:
none
none
none
none
none
none
none
1-2 servings
1-2 servings
1-2 servings
1-2 servings
1-2 servings
1-2 servings
1-2 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
2-3 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
3-4 servings
5+ servings
5+ servings
5+ servings
5+ servings
5+ servings
5+ servings
5+ servings
7. How many meals served in your home each week would you describe as healthy?
□All of them
□More than half
□About half
□Less than half
□None
8. How many meals served at home each week include 2 sides of vegetables?
□All of them
□More than half
□About half
□Less than half
□None
9. How many meals served in your home each week include a fruit (do not count juice)?
□All of them
□More than half
□About half
□Less than half
□None
10. How many times a week do you eat out as a family?
□7+ times/week □5-6 times/week
□3-4 times/week □1-2 times a week
□None
11. What other activities (other than sitting down to dinner) do you do as a family?
12. What would help your family increase the number of meals you eat together?
13. Zip code and county you live in
Evidence Based Literature
Family Dinner Night is an evidence based program. Below are additional research studies
that show the impact of family meals and cooking skills on various health behaviors.
The Impacts of Cooking Programs on Children’s Choice Behaviors & Consumption
of Fruits and Vegetables
1. The Impact of Cooking Classes on Food-Related Preferences, Attitudes, and
Behaviors of School-Aged Children: A Systematic Review of the Evidence, 20032014
by Derek Hersch, Laura Perdue, Teresa Ambroz, and Jackie L. Boucher (2014)
http://www.cdc.gov/pcd/issues/2014/pdf/14_0267.pdf
Program Details



The authors conducted a search on various research databases to find studies
involving cooking education programs with children, specifying that studies included in
their search involved hands-on cooking interventions.
The studies included focused on children aged 5 to 12 years old and the interventions
took place in a school or community setting.
The authors focused on eight articles from their search and assessed the impacts of
the interventions on students’ food attitudes.
Program Outcomes

Some of the major outcomes found in the intervention groups within these studies
included increases in:
o Cooking confidence
o Vegetable consumption and preferences
o Self-efficacy
o Willingness to try new foods
o Fiber consumption
Main Findings



Cooking programs might positively influence children’s food-related preferences,
attitudes, and behaviors, although difficult to determine through which practice
pathways can we reach this outcome.
Despite the method of intervention on students, “each program had a significant effect
on 1 or more of its participants’ food-related preferences, attitudes, and behaviors…”
The authors suggest that longer programs can increase such outcomes and create
further benefits in children’s food choices and attitudes.
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2. Cooking Classes Increase Fruit and Vegetable Intake and Food Safety Behaviors
in Youth and Adults
by Barbara J. Brown, Janice R. Hermann (2005)
http://ac.els-cdn.com/S1499404606600274/1-s2.0-S1499404606600274main.pdf?_tid=ee5a9cba-aa38-11e4-afe800000aacb35f&acdnat=1422812402_8da34f785a219fba5711f25e93e2a204
Program Details




Oklahoma Cooperative Extension Service developed a program to educate children
and adults (12-57 years old) on fruit/vegetable preparation skills, nutrition, food safety
practices.
The program was implemented in 28 counties over a 2-month period.
There were a total of 602 participants (229 youth, 373 adults).
The program implemented classes on cooking fruits/vegetables via microwave, stir-fry,
baking, steaming, grilling, etc.
Program Outcomes



The intervention participants experienced increased fruit intake: 1.1 – 2.3 servings daily
for youth; 1.5 – 2.1 servings daily for adults.
They also experienced increased vegetable intake: 1.4 – 2.4 servings daily for youth;
2.1 – 2.7 servings daily for adults.
There were significant improvements in food preparation practices:
o 38% of youth & 11% of adults increased behavior of washing hands.
o 29% of youth & 8% of adults increased behavior of washing food during
preparation.
Main Findings

The authors concluded that “Using fruit and vegetable cooking classes as an education
approach was effective in increasing fruit and vegetable intake and improving food
safety behaviors related to produce. Although improvements were observed for both
youth and adults, youth particularly benefitted…”
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3. Cook it Up! A Community-based cooking program for at-risk youth: overview of a
food literacy intervention by Heather MC Thomas, Jennifer D. Irwin (2011)
http://www.biomedcentral.com/1756-0500/4/495
Program Details



London Community Resource Center developed an 18-month community-based
cooking program taught by local chefs and registered dietitian for at-risk youth aimed at
improving development of cooking skills and food literacy.
Program included: visits to community farms/farmers markets to achieve notion of “from
gate to plate” and heighten familiarity with local agriculture & bi-monthly 2-hour cooking
sessions.
Total of eight “at-risk youth” (5 girls, 3 boys), average 14.6 years old completed
intervention.
Program Outcomes


Participants experienced enhanced self-efficacy with cooking.
The program also helped improve food preparation, selection, storage, and usage.
Main Findings

The authors concluded that the program enhanced the youth’s self-efficacy and
provided a unique intervention to improve important food skills.
4. When Chefs Adopt a School? An Evaluation of a Cooking Intervention in English
Primary Schools by M. Caraher, A. Seeley, M. Wu, and S. Lloyd (2012)
http://www.ncbi.nlm.nih.gov/pubmed/23201301
Program Details



A UK program designed to designate professional chefs in schools to teach health,
food, nutrition, and cookery.
The program included three sessions for one class for up to one year.
Participants included 9-11 year olds in 4 primary schools.
Program Outcomes



The program resulted in “gains in skills and confidence to prepare and ask for the
ingredients to be purchased for use in the home.”
The average cooking confidence score increased from 3.09 – 3.35 in intervention group
and no statistical change in control group.
There was an increase in vegetable consumption post-sessions with chef: 2.24 – 2.46
points among intervention group and no change in control group.
Main Findings

The authors conclude that there is a “need to incorporate evaluation into school
cooking initiatives as the findings can provide valuable information necessary to finetune interventions and to ensure consistency of the healthy eating messages.”
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5. Cooking with Kids Positively Affects Fourth Graders’ Vegetable Preferences and
Attitudes and Self-Efficacy for Food and Cooking
by L. Cunningham-Sabo, B. Lohse (2013)
http://www.ncbi.nlm.nih.gov/pubmed/24320723
Program Details



The Cooking with Kids (CWK) school-based food education program was led by trained
food educators for mostly low-income, fourth grade Hispanic students.
A total of 257 students in 12 classes within 4 public schools participated in the program.
The program included a 1-hour introductory lesson, three 2-hour cooking classes, and
three 1-hour fruit/vegetable tasting sessions.
Program Outcomes


There were findings of increased vegetable preference particularly among CWK
participants and significant improvement among boys with no cooking experience.
There was more than three times greater increase in self-efficacy among program
participants than non-intervention participants.
Main Findings

The authors concluded that “CWK significantly improved fourth-grade students’
vegetable preferences, food and cooking attitudes, and self-efficacy toward food and
cooking, which are factors important to healthful eating and obesity prevention.”
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6. LA Sprouts: a Garden-Based Nutrition Intervention Pilot Program Influences
Motivation and Preferences for Fruits and Vegetables in Latino Youth
by Nicole M. Gatto, Emily E. Ventura, Lauren T. Cook, et al. (2012)
http://www.csgn.org/sites/csgn.org/files/LA%20Sprouts.pdf
Program Details




The LA Sprouts garden-based intervention was taught by trained/certified study staff or
graduate students aimed at influencing behavior associated with dietary intake and
psychosocial factors.
There were 104 mostly Latino fourth & fifth grade participants.
The program included weekly 90-minute interactive classes for 12 consecutive weeks
at a community garden for intervention group, while the control group received
abbreviated delayed intervention.
It consisted of a cooking/nutrition component, 45-minute gardening lessons, and visits
to farmers markets.
Program Outcomes




There were improved preferences for vegetables among intervention participants.
Among obese/overweight intervention participants, there was a 2.1 point increase in
preference for vegetables when compared with control group.
There was a 16% greater increase in vegetable preferences among intervention group
when compared with control group.
Participants were 54% more likely than control subjects to report that “vegetables from
the garden taste better than [those] from the store.”
Main Findings


The authors concluded that “the intervention also resulted in increases in reported
preferences for vegetables among female participants and in participants who were
overweight or obese.”
Also, they stated that “Results from this pilot study suggest that a cooking, nutrition,
and gardening after-school program in a garden-based setting can improve attitudes
and preferences for fruits and vegetables in Latino youth…”
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7. Expanding Children’s Food Experiences: the Impact of a School-Based Kitchen
Garden Program
by Lisa Gibbs, Petra K, Staiger, Britt Johnson, et al. (2012)
http://ac.els-cdn.com/S1499404612005763/1-s2.0-S1499404612005763main.pdf?_tid=5715cb26-aa39-11e4-9fc200000aab0f01&acdnat=1422812577_f74a18c5f26683c15cb9fdd96d26c29b
Program Details



The Stephanie Alexander Kitchen Garden (SAKG) Program was aimed at increasing
child appreciation of diverse, healthy foods.
There was a total of 764 children participating in grades 3-6 (8-12 years old), and 562
parents in 6 intervention and 6 control primary schools in Australia.
The program included 45-60 minutes in a garden class and 90-minutes in a kitchen
class.
Program Outcomes


The main themes that emerged were children eating/appreciating new foods, an impact
on student engagement and learning, social impacts on broader school community,
and the transfer of program impacts to home environment.
Children in the program-intervention group were more enthusiastic about trying new
food, eating more vegetables, and eating less junk food when compared with control
group.
Main Findings

The authors concluded that “the strength of the findings in terms of children’s increased
willingness to try new foods provides preliminary evidence of the success of the SAKG
program in achieving its primary objective [children’s willingness to try new foods].”
These studies collectively show that children are affected by their environments. They are
adaptive and receptive to change and new situations. Exposing our youth to cultural
situations which includes certain behaviors, skills, and foods is effective at promoting long
term change and healthy behavior.
References from: Gardens.slowfoodusa.org. Accessed October 8, 2016.
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Educational Resources
Power point presentation
The power point slides below may be used to present the benefits and barriers of family
dinners to your participants. This presentation should be short due to the limited amount of
time of the event and short attention spans of children. The information is presented to
show the impact that sharing family meals and spending family time has on all members of
the family, but especially children.
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Conversation starter cards
Talking with young children can be entertaining; talking with tweens, challenging; and it is
often said that talking with adolescents happens via tweets.
Sometimes conversations around the dinner table need a boost. Conversation starters are
just that; unique questions that start a discussion. These tools are helpful to give families
ideas for talking points during a meal. They can promote discussion, improve conversation
skills and open the door for families to communicate more effectively in a fun way. The
next two pages include 15 cards that can be printed and distributed to families for use
during your event and to take home. You may develop more of your own.
The conversation cards were developed by The Real Happy Hour. A few examples of
conversation cards can be found below, however more are available for download at
http://therealhappyhour.org/resources/. These are fantastic tools for getting families to
communicate and build relationships.
Another similar tool available for purchase is a Chat Pack. It can be found on Amazon.com
and could be a great gift for your participants if your budget allows. The Chat Pack is a
collection of fun questions that family members can ask at the dinner table to initiate
conversations.
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CONVERSATION
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Talk. Listen. Connect.
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Talk. Listen. Connect.
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Sign in sheet
The sign-in sheet is used to collect email addresses of participants and provides
information about the number of participants in attendance. It also provides information
about what families did not show up. Keeping track of how many participants attend each
event may provide useful for reporting purposes and grant writing.
Post evaluations and information about future events can be sent by email.
Sign in sheet
[SCHOOL] Family Dinner Night
In order to continue these dinner nights, we need to find out if they are having an
impact. Do they encourage you to eat healthier meals together? We will be sending
an evaluation by email in a few weeks’ time to find out how your dinners are going.
Please look for that email and respond to us!
Name
Family Dinner Night Toolkit
Email address
75
Last Updated Nov 29, 2016
Thank families
It is a good idea to thank families for registering for the event. Creating a simple handout
that can be placed in a student’s folder to take home is the easiest way to accomplish this.
This is a quick and convenient tool to remind families they signed up and encourages
attendance. It is equally important to thank families for attending and engaging in the
night’s activities. An example is provided below.
[SCHOOL] Family Dinner Night
Dear _____(last name)___________ Family,
Thank you for registering for Family Dinner Night!
We are excited you can attend!
We will see you on:
Date: (insert date)
Time: (insert time of event)
Where: (insert location of event…school gym, etc.)
If for any reason you are unable to attend, please let (insert name of
person in charge of the event) know so we can notify a family on the
waiting list so they can join us. (insert phone number for families to
contact)
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Thank you for attending
[Name of School]
Family Dinner Night
Dear (last name) family,
Thank you so much for joining us last night at the Family Dinner Night. We appreciate the
time you took from your busy schedule to come cook with us. We hope you enjoyed the
meal and had a fun time with your family. We hope to see you soon again!
Information about the next Family Dinner Night will be communicated to you in the next
month. Look for that [email, flyer, etc.].
Sincerely,
[insert contact person’s name and contact information here]
[insert picture of family at the event here.]
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School’s Name
Family Dinner
Night
Family Dinner Night
Goals:

[DATE]
[LOCATION]
[TIME]
Register by [DATE]
Cost: $5, refundable at event
Reserve your spot by completing and returning
the attached registration form
Seating is limited
What’s on the menu?



Bring families together
at the dinner table,
learn to cook a healthy
menu, spend time
together and enjoy a
tasty, pleasant meal.
Family Meals
Provide:





Healthy Eating Habits
Sharing of parents’ values to
children
Opportunities to socialize
Develop communication
skills
Build family relationships
[entrée]
[vegetable side dish]
[fruit dessert]
Bring your appetite and cooking skills
to our Family Dinner Night where you
will work with a dietitian to prepare a
healthy, simple an affordable meal for
you and your family!
This event is supported by
the following organizations:
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78
Studies show children who
share family meals at least
three times a week:






Have healthier weights
Have healthier eating habits
Are physically more active
Are two times less likely to use
alcohol
Are four times less likely to use
tobacco
Are two and a half times less
likely to use marijuana
Last Updated Nov 29, 2016
Scaling a recipe
When choosing a recipe, how many servings does it yield? If a recipe serves four but you
need to serve more people, what do you do? You ‘scale’ the recipe! Recipes can be scaled
down or up. Scaling is the process by which ingredient quantities are adjusted for a
different portion that allows you to increase or decrease the total number of servings.
Scaling a recipe is easy but does require some basic math skills. The first step is to
calculate your conversion factor. This is a number that will be used to convert all the
quantities in your recipe. Most ingredients can be scaled by using the conversion factor.
For this example, assume a recipe serves four portions; but you need to make enough to
serve six. To find the conversion factor, divide the desired number of servings (in this case,
6) by the original number of servings (in this case, 4). The result: a conversion factor!
6
——— = 1.5
4
desired servings
————————
= conversion factor
original servings
To scale a 4-portion recipe up to six, divide 6 (desired servings) by 4 (original servings.
This gives you a conversion factor of 1.5. Multiply each ingredient amount by 1.5 to find
out how much of each ingredient you need to serve 6.
If the recipe calls for 2 quarts of broth, multiply 2 quarts by your conversion factor of 1.5.
2 quarts × 1.5 = 3.0 quarts broth. How much is that exactly? There are 8 ounces in a cup,
and there are 4 cups in a quart. So there are 32 ounces in a quart.
To find how many ounces are in 3 quarts of broth: 32 (ounces) X 3.0 = 96 fluid ounces
To find how many cups are in quarts of broth: 4 (cups) X 1.5 = 6.0 cups
So you will need 6 cups of broth.
To know how much to purchase for the event look at the nutrition facts for information
about serving size. That is, how many servings are in each container of broth? Aseptic
containers of broth usually come in 2 pound (or 32 ounce) boxes. The nutrition facts states
the serving size is 1 cup and there are 4 servings per container. In other words, it holds 4,
1 cup servings for a total of 4 cups. You need 6 cups. With this information you know you
need to purchase 2 boxes of broth.
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USEFUL CONVERSIONS
½ teaspoon
=
30 drops
1 teaspoon
=
1/3 Tablespoon or 60 drops
3 teaspoons
=
1 Tablespoon or ½ fluid ounce
½ Tablespoon
=
1 ½ teaspoons
1 Tablespoon
=
3 teaspoons or ½ fluid ounce
2 Tablespoons
=
1/8 cup or 1 fluid ounce
3 Tablespoons
=
1 ½ fluid ounce
4 Tablespoons
=
¼ cup or 2 fluid ounces
5 1/3 Tablespoon
=
1/3 cup or 5 Tablespoons + 1 teaspoon
8 Tablespoons
=
½ cup or 4 fluid ounces
10 2/3 Tablespoons
=
2/3 cup
12 Tablespoons
=
¾ cup or 6 fluid ounces
16 Tablespoons
=
1 cup or 8 fluid ounces or ½ pint
1/8 cup
=
2 Tablespoons or 1 fluid ounce
¼ cup
=
4 Tablespoons or 2 fluid ounces
1/3 cup
=
5 Tablespoons + 1 teaspoon
3/8 cup
=
¼ cup + 2 Tablespoons
½ cup
=
8 Tablespoons or 4 fluid ounces
2/3 cup
=
10 Tablespoons + 2 teaspoons
¾ cup
=
12 Tablespoons or 6 fluid ounces
1 cup
=
16 Tablespoons or ½ pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups
Fluid ounce refers to volume; dry ounce refers to weight
28.35 grams
Family Dinner Night Toolkit
=
1 dry ounce
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Nutrition Label
Serving size
Information on food
labels are for one serving.
Note how many servings
per container. Use this
information to calculate
your food and recipe
needs.
If whole package is used
500 calories would be
consumed.
A low fat food is one
that has 3 grams (g) of
fat or less per 100
calories.
Limit saturated fats.
Try to avoid trans fats.
Sodium aim for less
than or equal to 300 mg
per serving for good
health.
Total Carbohydrates
includes naturally
occurring and added
sugars
Dietary Fiber helps
lower blood cholesterol.
25-35 grams per day is
goal for heart health.
Look for foods with at
least 5 grams per
serving.
Family Dinner Night Toolkit
Nutrition
Serving Size
Servings Per Container
Facts
1 Cup
(228 g)
2
This package
contains a
total of 2 cups
or 456 grams.
Amount Per Serving
Calories 250
Calories From Fat 110
%
Daily
Value*
18%
15%
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 2 g
Cholesterol 30 mg
10%
Sodium 470 mg
20%
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 5 g
Protein 5 g
10%
0%
Vitamin A
Vitamin C
Calcium
Iron
* Percent Daily values are based on a 2,000 calorie diet.
Your Daily Values may be higher or lower depending
on your calorie needs:
Calories:
2,000
2,500
Total Fat
Less than
65 g
80 g
Sat Fat
Less than
20 g
25 g
Cholesterol
Less than
300 mg
300 mg
Sodium
Less than
2,400 mg
2,400 mg
Total Carbohydrate Less than
300 g
300 g
Dietary Fiber
Less than
25 g
30 g
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Last Updated Nov 29, 2016
Final Thoughts and
Acknowledgements
Planning, organizing, and completing a Family Dinner Night is extremely rewarding and
provides many benefits to your community, employees, families, students, etc. The goal of
the toolkit is to increase your knowledge and confidence in planning an event at your
organization and to provide useful resources. Schools are not the only location that can
host an event like this. A Family Dinner Night can easily be organized at the work place as
a lunch n’ learn opportunity (many employees have expressed an interest in learning how
to make healthy budget friendly meals), as a team building exercise or a retreat.
It is our hope that you find this toolkit useful. Feedback on its usability is always welcome.
Please send your comments to [email protected]
This toolkit would not have been possible without the guidance and helpful assistance from
many different community partners. Special thanks go to the following individuals and
organizations:
Lori Bjelde
Taylor Gawlik, RD
Courtney Immel, RD
Cathleen Malone
Keren Rosenberg
Ascension Wisconsin and Ministry Health Care
Edison Elementary School
re:TH!NK
The Real Happy Hour
University of Wisconsin Green Bay Dietetic Internship Director
University of Wisconsin Green Bay Internship Program
Weight of the Fox Valley
Good luck with your Family Dinner Night Program!
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