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Family & Community Education (FCE)
Each year OSU Extension faculty develop lessons for Oregon Association for Family and Community Education groups and others who deliver community education through a "train-the-trainer" model.
Chronic Disease Self-Management: The Key to Better Health is in Your Hands
Those of us living with chronic conditions like heart disease, diabetes, arthritis, asthma, fibromyalgia or other ongoing illnesses know how challenging it can be. Chronic illness can affect every part of our lives from the way our bodies look and feel, to the activities we can enjoy, and even the emotions we experience. What we do to help ourselves affects our quality of life. We can choose to do nothing, and let the disease consume our lives, or we can work to take control of our condition before it controls us. We can choose to be a good self-manager. This lesson will explore the skills that can help us manage our conditions, and will share information about local community classes and resources that can make a positive difference in our lives.
Prepared by Debra Driscoll, Polk County and Tonya Johnson, Marion County
Gardening for Healthy Aging
Gardens are perceived as environmental features that promote positive physical and mental health outcomes. Gardening is consistently reported as an enjoyable mode of physical activity for older adults and an activity in which one can participate across the lifespan. The purpose of this lesson is to educate the audience about the science related to natural gardening, garden design, health, and functional fitness, discuss gardens that have been planned and planted to promote health and functional fitness outcomes, and gardening activities that engage older adults of every ability in safe, health-promoting gardening for healthy aging.
Prepared by Deborah John and Beret Halverson, Clackamas County
Let’s Dine Out – The Healthy Way
According to the National Restaurant Association, 88% of adults enjoy eating out in restaurants. But how do you choose what to order if you have health concerns to consider? In this program, you’ll learn the nutrition facts about restaurant food and develop strategies to handle the nutritional challenges that dining out presents. Then, take a simulated trip to your favorite restaurant and practice your new found skills.
Prepared by Joanne Lyford, Multnomah County SNAP
2012 FCE Lessons
This lesson features the various generational groups – silent’s, boomers, Gen X, Gen Y, millennials, etc. and the key defining events for each generation. Review how each likes to communicate and work, and how they can successfully communicate with each other.
Prepared by Nancy Kershaw, OSU Extension Faculty
The Efficient Cook
We spend hours watching others cook (think Rachael Ray and Food Network) yet for many people cooking has become a lost art. We’d rather eat out or buy a frozen dinner than peel potatoes. Although convenient, these choices can cost us our health and our cash. Learn how to save money and time in the kitchen using one pot meals, planned leftovers and labor saving devices. Get inspired and inspire others to return to the joy of cooking for one or a whole family.
Prepared by Patty Case, Klamath County
Now Serving: Beans
This teaching package, offered by North Dakota Extension Service, is designed to increase knowledge of the key nutrients found in beans and to encourage participants to incorporate beans into a healthy diet based on MyPlate recommendations. The lesson is centered around a Bingo game to enforce the lesson highlights and recipes. http://www.beancap.org/Extension.cfm
An optional lesson:
Onions: Layer of Flavors
Onions have been cultivated for thousands of years. They add flavor and interest to many dishes as well as increase the nutritive value and health benefits of dishes they are part of. We have permission from the National Onion Association to use their materials. There is extensive information and a powerpoint. http://www.onions-usa.org/
2011 FCE Lessons
Seafood at Its Best
Are you eating enough seafood? Get a sampling of seafood topics from this University of Idaho Extension curriculum. Learn about types of seafood that are consumed and the potential health benefits and health risks of eating seafood. There are tips on selecting, handling, and cooking seafood as well.
- FCH11-01 Leader's Guide
- FCH11-02 Participant Handout
- FCH11-03 Evaluation
- FCH11 Seafood and Health Brochure
There are many little creatures that like the same foods we do and we often find them in our food! Learn how to identify, prevent and beat back these little intruders. Focus on healthy and safe management.
- FCH11-04 Leader's Guide
- FCH11-04a Leader's Materials
- FCH11-05 Participant Handout
- FCH11-06 Evaluation
- FCH11-Pantry Pest Powerpoint Presentation
End-of-Life Care: Diversity and Decisions
Cultural diversity in the USA has implications for all aspects of life, including death-related experiences. We may be very familiar with the social norms of our own group, but how do other cultures in our country approach death and dying, and the feelings and rituals involved? This lesson addresses end-of-life support across cultures and includes information about hospice services, organ donation, advance directives, and “do not resuscitate” orders.
2010 FCE Lessons
Lighting the Way
Lighting needs inside and outside the home.
FCH10-01 Leader's Guide
FCH10-02 Participant Handout
FCH10 - Lighting Your Way to Better Vision (download)
2009 FCE Lessons
2008 FCE Lessons
2007 FCE Lessons
2006 FCE Lessons