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.

2015 FCE Lessons

Oregon Cranberries 

Famous for their bright red color and characteristic taste, Cranberries are a significant Oregon crop. Learn about the history, harvest and uses of these nutritious little jewels.
Prepared by: Jeanne Brandt & Kelly Streit, Washington and Clackamas County

Walk With Ease: The First Step to Better Health

Walking is a simple form of exercise that has proven benefits from weight loss to stress control for people at all fitness levels. Walking is particularly beneficial for people with chronic conditions such as arthritis. Although walking is a simple form of exercise, there are a number of factors to consider when starting a walking program to ensure your safety and obtain the greatest health benefits. This lesson shares the health benefits of walking as a form of physical activity and will introduce the Walk With Ease program developed by the Arthritis Foundation to provide techniques to develop and maintain a walking program.
Prepared by:  Jamie Davis (Lake County) and Katie Conte (OSU Campus)

Whole Grain Foods for Every Meal of the Day 

Discover the awesome variety of whole grain foods you can eat for every meal of the day. Learn the basic facts about a “Kernel of Wheat”, 10 Tips for choosing whole grain foods, how to cook whole grain foods, become a “Food Hero” by using and sharing these recipes using whole grains! We want everyone to see how easy it can be to add whole grains to daily choices. We hope this lesson, tip sheets, whole grain resources and recipes, will have everyone wanting to add more whole grain foods as a natural part of every meal of the day!
Prepared by: Renee Carr and Tobi Page (Multnomah County Nutrition Education Program/Moore Family Center Outreach Program)

2014 FCE Lessons

Caring for Aging Skin
Most of us have probably observed signs of skin aging —wrinkles, skin spots, red patches, softness in areas that used to be firm—these are natural. However, we can slow down or minimize some of these changes and identify potentially dangerous skin problems with simple, consistent practices. This lesson will look at what causes changes in the skin as we age, techniques to preserve skin quality, and treatments to prevent or address skin damage or pre-cancerous cells.  Prepared by Robin Maille, Union County

Spices of India
How many spices in your cupboard originate from India?  Some are spices we use daily, some are exotic and mysterious! Explore the array of spices and herbs of India and how they are used in family meals around the world.  Discover new flavors or combinations of flavors and look at health related claims made about many of these spices.  Prepared by Janice Gregg, Linn/Benton Counties

Go Green: Growing and Enjoying Leafy Greens
Ah vegetables! It is easy to get into a rut (iceberg lettuce, tomato, carrots, green beans) when preparing meals. Leafy greens like kale, chard and collards can expand the variety in our meals and they all pack a wallop of nutritional value! Do greens seem too pricy in the store? It is very simple to grow your own in a garden or in containers. Greens grow well in a winter garden, too. Growing instructions and easy recipes will be included in the lesson. 
Prepared by Debra Minar Driscoll, Polk and Yamhill Counties

2013 FCE Lessons

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

Intergenerational communication
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.

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.

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.

Pantry Pests
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.

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
FCH10-03 Evaluation
FCH10 - Lighting Your Way to Better Vision (download)

Mushrooms, Nature's
Hidden Treasure
FCH10-04 Leader's Guide
FCH10-05 Participant Handout
FCH10-06 Evaluation 

Better Balance, Better
Bones, Better Bodies

FCH10-07 Leader's Guide
FCH10-08 Participant Handout
FCH10-09 Evaluation

2009 FCE Lessons

Cheeses of the World
FCD09-01 Leader's Guide

FCD09-02 Participant Guide
FCD09-03 Evaluation

Using Ancient Grains
FCD09-04 Leader's Guide
FCD09-05 Participant Guide
FCD09-06 Evaluation
FCD09-10 Grain Guru Cookbook

Are You Ready?
(Preparing for the Unexpected)
FCD09-07 Leader's Guide
FCD09-08 Participant Guide
FCD09-09 Evaluation

2008 FCE Lessons

A Good Night's Sleep
FCD08-01 Leader's Guide
FCD08-02 Participant Guide
FCD08-03 Evaluation

Eggs... They Really
Are Incredible
FCD08-04 Leader's Guide
FCD08-05 Participant Guide

FCD08-06 Evaluation

Food Safety for Seniors
FCD08-07 Leader's Guide
FCD08-08 Participant Guide
FCD08-09 Evaluation

2007 FCE Lessons

DeClutter Your Life
FCD07-01 Leader's Guide
FCD07-02 Participant Guide
FCD07-03 Evaluation

Time For Tea
FCD07-04 Leader's Guide
FCD07-05 Participant Guide
FCD07-06 Evaluation

Taking Charge of Your
Medical Care

FCD07-07 Leader's Guide
FCD07-08 Participant Guide
FCD07-09 Evaluation

2006 FCE Lessons

Apples in Appealing Ways
FCD06-01 Leader's Guide
FCD06-02 Participant Guide
FCD06-03 Evaluation

Elder Abuse in Oregon:
Building Awareness and
Encouraging Action

Pre-Teaching Notes for Faculty
FCD06-04 Leader's Guide
FCD06-05 Participant Guide
FCD06-06 Evaluation

Multicultural Miscommunication
FCD06-07 Leader's Guide
FCD06-08 Participant Guide
FCD06-09 Evaluation


2005 FCE Lessons

See the Future -
Your Vision as You Age

FCD05-04 Leader's Guide
FCD05-05 Participant Guide
FCD05-06 Evaluation

Why Weight? Reducing the
Influence of Television
on Children's Health

FCD05-01 Leader's Guide
FCD05-02 Participant Guide
FCD05-03 Evaluation

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