Type of Continuing Education

  • CHES: 1
  • MCHES: 1
  • CNE: 1

About this Activity

Self-paced, synchronized audio and PowerPoint “capture” of a live program.

If you received continuing education credit for the original live presentation (ACHA Annual Meeting in Washington, DC, June 2018), you are not eligible for additional credit.

Important Dates

Released: November 6, 2018
Expires: May 8, 2020

Ingredients for A Successful College Cooking Program

Purchase  Instructions for Obtaining Credit

Purchase Recording Package

Access to view this presentation is available only by purchasing the full set of presentation recordings from the ACHA 2018 Annual Meeting. For details on which presentations from the annual meeting are available for continuing education credit online, please visit “2018 Annual Meeting CE Package.” We encourage you to share the recording package with colleagues at your institution.

Purchase Package

If you have already purchased the recording package, proceed to “Instructions for Obtaining Credit” below.

Program Information

Description

Each campus experiences competing priorities and requests for allocation of resources. This session will address how strategic planning allows college health centers to formally identify their mission, vision and values and create strategic priorities to guide their work on campus. Participants will see examples from several campuses and Cooking classes/demonstrations are popping up on college campuses across the nation and can be a highly effective format for interactive nutrition and cooking education. This workshop will highlight key theories and components to consider when planning and implementing a peer-instructed, multicultural college cooking program and will give you the necessary ingredients to be able to build your own program at your institution have a planning approach to apply when returning to campus.

Intended Audience


  • Dietitians
  • Health Educators

Learning Objectives

The participants should be able to:

  1. Explain how evidence-informed cooking demonstration programs can be a successful format for nutrition education on college campuses.
  2. Identify key components of effective multicultural cooking demonstrations.
  3. Describe key theories to consider when planning and implementing a college cooking program.

Faculty

Cassie Barmore, MS, RD
San Jose State University

Program Planning Committee

Resolution of Potential Conflicts of Interest — Program Planning Committee:
Committee members have completed conflict of interest statements regarding relationships with commercial entities. Each of the Program Planning Committee members have reported no relevant financial conflicts of interest.

2018 Program Planning Committee Roster

Instructions for Obtaining Credit

There is no additional fee to obtain CE credit. It is estimated that it will require 1 hour to view the presentation and complete the post-test and evaluation. (You will be asked to identify the type of credit you are requesting when you take the post-test.)

Step 1: View the presentation (see “Purchase Recording Package” above).

Step 2: Complete the Post-Test and Evaluation Form. (Note: you may print the post-test prior to viewing the Presentation.)

Upon successful completion of the post-test, your certificate will be emailed to you. Please allow two weeks to receive your certificate. 

Statements and Disclosures

Accreditation

  • Sponsored by ACHA, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 1 total Category 1 continuing education contact hour. Maximum advanced-level contact hours available are 1.

  • This continuing nursing education activity was approved by the Pennsylvania State Nurses Association Approver Unit, an accredited approver by the American Nurses Credentialing Center’s Commission on Accreditation.

Successful Completion/Post-Test

It is the policy of the American College Health Association that when a post-test is required upon completion of a continuing education activity, participants must receive a passing grade of 80%. If participants receive a grade lower than 80%, they will be given the opportunity to re-take the post-test one time. If they receive 80% or higher the second time, they will be awarded continuing education credits/contact hours for the activity. We encourage participants to complete the post-test and evaluation form immediately after viewing the download. Those with a passing grade of 80% on the post-test will receive their CE certificate electronically within two weeks.

Conflicts of Interest

A conflict of interest occurs when an individual has an opportunity to affect educational content about health-care products or services of a commercial company with which she/he has a financial relationship.

The planners and presenters of this activity have disclosed no relevant financial relationships with any commercial companies pertaining to this activity.

Off-Label Product Use

This educational activity does not include any unannounced information about off-label use of a product for a purpose other than that for which it was approved by the Food and Drug Administration (FDA).