SESSION 8 Suggested Agenda 8:30 a.m. Arrival f Participants 9:00 a.m. Welcme 9:05 a.m. Sessin Overview 9:10 a.m. The Great Cmmunicatrs 10:40 a.m. Break 10:45 a.m. Herbs and Spices 11:15 a.m. Cking Demnstratin: Spaghetti Sauce and Garlic Bread 12:15 a.m. Lunch 1:00 p.m. This is Yur Life 1:15 p.m. Review/Evaluatins 1:45 p.m. Clsing Materials Flipchart Paper r Blackbard Markers r Chalk Handuts (49-53) Pencils Samples f different spices and herbs Handuts H49 Sessin Agenda H50 The `I Messenger H51 Seasnings H52 Spaghetti Sauce H53 Garlic Bread 8.1
TRAINING GUIDE Participant Objectives and Activities: Successful participants will be able t: 1. Identify the gals and bjectives f this sessin. Review the gals and bjectives listed belw with participants. Pass ut the Sessin Agenda (Handut 49). (Time: 5 min.) 2. Identify the gals and bjectives f this sessin. Review the gals and bjectives listed belw with participants. Pass ut the Sessin Agenda (Handut 50). (Time: 5 min.) GOALS: 1. Enjy urselves. 2. Becme healthier and happier. 3. LMA fd, nutritin, and cking. 4. LMA ther issues f interest. OBJECTIVES: 1. Describe traits f gd listeners. 2. Define feedback and ways t give it mre effectively. 3. Describe uses f varius spices and herbs. 4. Describe the steps in preparing Fried Rice. 3. Describe the traits f gd listeners and evaluate their persnal listening strengths and weaknesses. Have participants describe incidents where gd listening has helped them. Has pr listening ever made things mre difficult t understand? (10 min.) Brainstrm a list f characteristics f gd listeners in the large grup; nte them n a flipchart r blackbard. Add characteristics as needed. (10 min.) 8.2
Give everyne in the grup a piece f paper and tell them that yu will be giving them directins abut things t d t it. They are t fllw yur directins exactly. Make up yur wn directins r use the fllwing nes develped by Larry E. Dunn f the Cperative Extensin Service: 1. Write the name f the cuntry yu live in n the tp left-hand side. 2. Alng the right-hand side, write the name f the state yu live in. 3. Draw a line frm the tp right-hand crner t the bttm left-hand crner. 4. Draw a line frm the center f the tp t the center f the bttm. 5. Fld yur paper alng the center line with the left side ver the right side. 6. Nw draw a diagnal line frm the tp left crner t the bttm right crner and write yur first name three times n the diagnal line. 7. Fld yur paper int thirds and hand it t the persn next t yu. Cmpare everyne s sheets when yu are finished; they will likely differ. Discuss the differences between hearing and listening. Refer back t gd listening traits. Key pint is that it is hard t listen well. (15 min.) (Time: 35 min.) 3. Define feedback. Ask if anybdy knws what feedback is; then define it fr the grup. Discuss it as the prcess where a listener relates back t a speaker the facts r feelings that the speaker is cnveying. Feedback is mst effective when sme r all f the fllwing cnditins are met: it is specific rather than general, it is descriptive rather than evaluative, it takes int accunt the needs and feelings f everyne invlved. In additin, if cnstructive feedback is being given t smene, it must be directed tward a behavir that they can change. Ask abut feedback that participants have given r received. Were all the cnditins met? What happened? (10 min.) Give examples f nn-effective ways t give feedback t smene such as: "Yu are a jerk when yu talk like that." Ask the grup what type f reactin that wuld get. Explain that by using "I" statements yu can cmmunicate and give feedback much mre effectively. (10 min.) (Time: 20 min.) 8.3
4. Describe and demnstrate the use f "I" statements. Give participants Handut 50 and describe the use f "I" statements and why it is imprtant nt t attack r make the ther persn defensive when giving feedback. (15 min.) Chse ne f the prblems n Handut 50 and wrk as a large grup t cnvert it int an "I" statement that wuld effectively cmmunicate the prblem. (20 min.) (Time: 55 min.) (Transitin) Okay, let s make gd use f yur listening skills as we discuss tday's fd and nutritin tpic. 5. Describe the uses f varius spices and herbs. Define spices and herbs. Spices are seasnings made frm bark, rts, stems, pds, rts, r seeds f trpical plants and trees. They are usually dried. Herbs are made frm the leaves and yung stems f plants in temperate areas; they may be dried but are usually better if fresh. Ask participants what spices and herbs they use. Review sme tips fr using spices and herbs; list them n a flipchart. These might include: 1. Measure spices carefully. 2. Apply spices when yu start t ck if fd is uncked (e.g., hamburger). 3. Apply spices at the end f cking if fd is cked fr a lng time. 4. Stre spices and herbs in a cl, dark, dry place. 5. Refrigerate spices such as chili pwder and paprika t keep them fresher lnger. 6. Describe hw t apply spices and herbs t fd items. Demnstrate hw t apply spices using tday s recipes as examples while preparing and cking lunch. Discuss ther examples. 7. Describe the prcedures fr preparing a recipe item and prepare the meal at hme. Discuss the ingredients, equipment, and prcedures fr preparing the menu items (Handuts 52 and 53). Discuss substitutins, variatins, and any ther pertinent infrmatin. Prepare spaghetti sauce first and garlic bread nce it is cking. (Time: 60 min., incl. 15 min. instructin and preparatin and 45 min. ttal cking time). 8.4
(After Lunch Initiatr): "We discussed sme sessin gals and bjectives earlier in the day. Nw I want yu t take sme time and reflect n ne bjective r gal that yu wuld like t accmplish. Think back t the gal yu set last sessin." 8. Write a persnal gal that includes strategies t achieve and evaluate it. Refer t gals and bjectives instructins frm previus Sessins and adapt t current Sessin as apprpriate. (Time: 15 min.) 9. Review/Evaluatin. Review findings n seeking infrmatin frm cmmunity resurces frm last sessin. Have participants reprt their findings. Prvide participants with additinal resurces and infrmatin abut cmmunity resurces. (20 min.) Play the Fd Game r give a Nutritin Quiz and/r use evaluatin/ clsing exercises as time permits. (SEE Appendix 14 & 15.) (10 min.) (Time: 30 min.) 8.5
SESSION AGENDA H-49 THE GREAT COMMUNICATORS It s nt what yu say, but hw yu say it. Hw can yu get what yu want? SESSION OVERVIEW THE SPICE OF LIFE What herbs and spices d yu use in yur cking? We will discuss a variety f spices and demnstrate the ways t use them. THE COOK'S CORNER We will shw hw t use spices in tday s recipes as we prepare Spaghetti Sauce and Garlic Bread. LUNCH Try it. Yu'll like it. THIS IS YOUR LIFE Set a persnal gal t accmplish. CLOSING AND EVALUATION NEXT CLUB MEETING IS ON 8.6
THE I MESSENGER Page 1 f 2 H-50 "I" messages are effective because they: Dn't attack peple, they address a behavir. Dn't tell thers hw t act r live their life. Demnstrate that yu knw yu have a right t express feelings. Suppse yu had a sn r daughter wh cnstantly stayed ut late; instead f saying "Stp staying ut late r I will grund yu," yu might use the fllwing I statement: I feel wrried when yu stay ut after 11:00 p.m. (an emtin) (a behavir) because I knw it is nt safe and I lve yu. (hw it affects yu and/r yur relatinship with the persn) I wuld like yu t let me knw where yu are n nights yu re ut after 11:00 p.m. (The change yu want t see happen) PRACTICE PROBLEMS 1. Yur spuse r rmmate refuses t help clean up arund the huse. Hw wuld yu cmmunicate this t them using an "I" statement? I feel (an emtin) when yu (a behavir) Because. (hw it affects yu and/r yur relatinship with the persn) I wuld like. (The change yu want t see happen) 8.7
H50 / 2 f 2 2. Yur best friend tells smene smething that yu tld her nt t tell anyne. I feel when yu. (an emtin) (a behavir) Because. (hw it affects yu and/r yur relatinship with the persn) I wuld like. (The change yu want t see happen) 3. Yur father repeatedly tells yu hw t d smething that yu already knw hw t d. I feel when yu. (an emtin) (a behavir) Because. (hw it affects yu and/r yur relatinship with the persn) I wuld like. (The change yu want t see happen) 4. Think f a situatin that yu have had in the past where yu culd have used an "I" statement. Write the "I" statement yu wuld have used in that situatin. I feel when yu. (an emtin) (a behavir) Because. (hw it affects yu and/r yur relatinship with the persn) I wuld like. (The change yu want t see happen) 8.8
SEASONINGS H-51 ANISE SEED baked apples, fruit salads, cakes, ckies, rlls, baked fish APPLE PIE SPICE apple dishes, sweet ptates, squash, French tast, cffee cakes, ckies BARBECUE SPICE beef, prk, baked beans, tmates, ptates, peas, chicken, fish, spaghetti BEEF OR CHICKEN FLAVOR sups, stews, gravies, vegetables, sauces, rice, ndles, salads BELL PEPPER FLAKES vegetable sup, clam chwder, chicken casserles, stewed tmates, tmat r spaghetti sauces BROILED STEAK SEASONING sprinkle n steak, hamburgers and beef; add t meat laf and meat balls CINNAMON SUGAR cinnamn tast; sprinkle ver cffee cakes, ckies, pancakes, cup cakes CORIANDER SEED use whle in pickles, sups; grund in cakes, ckies, chicken, prk, burgers CREAM OF TARTAR angle fd cake, frsting, biscuits CUMIN use whle r grund in meat laf, hamburgers, tmat sauces, dried beans, rice DILL SEED dill pickles, cauliflwer, cabbage, breads, green beans, fish, sauerkraut DILL WEED (milder than dill seed), salads, tuna, ptat salad, fish, bread, chicken, beets FENNEL SEED fish, shrimp, cauliflwer, breads, ptates, tmat sauce, spaghetti sauce GARLIC green salads, beef, green beans, tmates, tmat and spaghetti sauce, fish ITALIAN SEASONING pizza sauce, spaghetti sauce, barbecue sauce, Italian dressing MEAT TENDERIZER used t tenderize less tender cuts such as chuck MINT FLAKES iced tea, dessert sauces, ice cream, frstings, peas, chclate cake ONION use when nin flavr is desirable RED PEPPER, CRUSHED Mexican and Italian dishes, hamburgers, shrimp, chwders, steamed crabs SALAD HERBS sprinkle ver tssed green salads, chicken, peas, carrts, squash SALT 'N SPICE meats, pultry, fish, vegetables, tssed green salads TUMERIC adds yellw clr t: sups, pickles, rice, sauces, chicken, seafd VEGETABLE FLAKES (a blend f dehydrated vegetables) sups, gravies, salads, melets VEGETABLE SUPREME vegetable sups, green bean salad, (add butter if desired) 8.9
SPAGHETTI SAUCE Serves 3-5 peple H-52 INGREDIENTS 1 can (28 z.) diced r crushed tmates (if whle, break up with a frk) 1 pund lean grund beef 1/4 c. chpped nin 1 clve garlic, peeled and crushed 1/4 c. ea. chpped green pepper and/r sliced mushrms (ptinal) 1 bay leaf 1 tsp Italian seasning 1/2 tsp crushed red pepper flakes (ptinal) 1/2 tsp sugar 1 lb (dry weight) cked spaghetti r ther ndles/pasta grated cheese (ptinal) EQUIPMENT 1 large frying pan DIRECTIONS 1. Brwn meat, nin, garlic, and ptinal vegetables and drain ff excess fat. 2. Add tmates and seasnings - bring t a bil, lwer heat and simmer partly cvered until thickened, abut 45 min. 3. Remve bay leaf and serve ver ht spaghetti, with grated cheese if yu like. 4. Enjy! Nte: Fr vegetarian sauce, leave ut meat and fry nin etc. in 2 Tb vegetable r live il, d nt drain and fllw rest f recipe. Yu can als add mre vegetables (peppers, zucchini, mushrms etc.) t yur wn preference. 8.10
GARLIC-HERB BREAD Serves 3-5 peple H-53 INGREDIENTS 1 medium-sized laf f bread r French/Italian bread, unsliced 1/3 c. butter 1-2 clves garlic, minced (mre if yu like!) 1 tsp Italian seasning EQUIPMENT 1 small saucepan 1 baking sheet Aluminum fil DIRECTIONS 1. Preheat ven t 350ºF 2. Cut slices part-way thrugh bread, leaving bttm crust intact. 3. Melt butter in saucepan ver lw heat - add garlic and seasning and heat thrugh. 4. Pur r spread garlic butter evenly in between pieces f bread and wrap laf in fil. 5. Place n baking sheet and heat in ven fr apprx. 20 min. until heated thrugh. 6. ENJOY! 8.11