NAVAJO TERMINOLOGY FOR FOODS AND NUTRIENTS, 2011 Two-day Training for Dietitians, Nutrition Educators, Interpreters, Community

Health Workers, Public Health Staff, Food Service staff, and Food Concessionaires Sponsored by Creative Projects Associates, LLC DESCRIPTION OF THE TRAINING CONTENT The two-day training covers Navajo translations and interpretation of the names of foods and nutrients associated with USDA nutrition guidelines. Included are terminologies for foods and native foods, cooking methods, kinds of water, physical states of water, and nutrition glossary. The names of foods are in the categories of grains, vegetables, fruits, milk and dairy, oils and fats, and meat, eggs, beans, and nuts. The terminologies for nutrients are categorized by macronutrients, micronutrients, and inherent subcategories of carbohydrates, proteins, fats, vitamins, minerals, and phytonutrients. Guidelines for daily diet and serving size are included. During the training the newly published guidebook and audio CD (source materials) will be issued to each participant. The use of the audio CD will be demonstrated. TRAINING OBJECTIVES 1. To be able to list the names of foods from the source book. 2. To be able to find the right categories for foods. 3. To be able to describe the reason for using each category of foods. 4. To be able to describe each category of nutrients. 5. To be able to explain a word from the glossary TRAINING AGENDA Day One 8:30 9:00 Sign in and receive training materials 9:00 9:15 Welcome and Invocation 9:15 10:00 Description of the organization of the source materials 10:00 12:00 Overview of the names of foods, benefit, and serving size 12:00 1:30 Lunch Break 1:30 2:00 Macronutrients and Micronutrients 2:00 2:20 Break 2:20 3:20 Carbohydrates and fiber 3:20 5:00 Proteins and Fats Day Two 8:30 9:00 Question and Answer Session 9:00 10:00 Vitamins 10:00 10:15 Break 10:15 11:30 Minerals 11:30 12:00 Real-time Role Play: Community member comes in for advice on a meal plan. 12:00 1:30 Lunch Break 1:30 2:00 Discussion/evaluation of Real-time Role Play 2:30 3:00 Phytonutrients 3:00 3:15 Break 3:15 5:00 Terminology for water, cooking methods, and glossary Submit your request for training along with a copy of this flyer and agenda to your supervisor or training director. The cost of the training session is $375.00 per person. Seating is limited to 45/session so get in early. Send a cashiers check or program check to Creative Projects Associates, LLC, PO Box 1293, Corrales, NM 87048. Contact Frank Morgan at (505) 264-1969 or frankmorgan22@hotmail.com for further details and information. Training will be cancelled if the number of people signing up is less than 6 at a scheduled training session. SCHEDULE October 13-14. 2011 Shiprock, NM Dine College November 10-11, 2011 Winslow, AZ - WIHCC October 27-28, 2011 Tsaile, AZ Dine College November 17-18, 2011 Albuquerque, NM December 8-9, 2011 Window Rock, AZ NN Museum