National Nutrition Week 2013
Project Dinnertime – Cook, Eat, Enjoy
13– 19 October 2013
This year’s theme is Project Dinnertime - Cook, Eat, Enjoy, which aims to improve knowledge, skills and confidence in the kitchen by empowering people to prepare more meals from home more often.
- What is Project Dinnertime?
- Kit: Recipes, fact sheets, promotional materials
- Join the conversation
- Further information
Project Dinnertime is a food skills program encompassing the overarching themes: Cook, Eat, Enjoy. With a major aim to improve knowledge, skills and confidence in the kitchen, Project Dinnertime will empower people to prepare more meals from home more often.
Project Dinnertime addresses the overarching themes:
Cook: Develop skills and confidence to cook meals from scratch. This includes learning basic food safety principles, following recipes, and learning how to identify healthy recipes based on ingredients and preparation methods. There is a strong emphasis on choosing budget conscious meals with a focus on seasonal variety.
Eat: Appreciate the tastes and textures of wholesome foods. Develop a greater depth of knowledge in reading and understanding food labels and making healthy choices in the supermarket.
Enjoy: Experience the celebration and social/emotional connectedness that food brings. This can build and strengthen family relationships around the dinner table.
- Healthy dinners are as easy as 1-2-3
- Pantry, fridge and freezer essentials
- Dinnertime planner
- Foundations of a great dinner
- Keeping food safe - at home
- Keeping food safe - when shopping
- Foundation bolognaise
- Foundation curry
- Foundation frittata
- Foundation soup
- Foundation stir fry
- Baked fish and cous cous salad
- Chicken laksa
- Creamy chicken and corn risotto
- Creamy vegetable pasta
- Left overs pie
- Zucchini slice
- Spinach and feta noodle frittata
Simple roast dinner
Join the Project Dinnertime conversation on Twitter as we join renowned dietitians Catherine Saxelby from Foodwatch and Emma Stirling from The Scoop on Nutrition for #EatKit on Wednesday 16 October from 9:00pm.
With a smorgasbord of convenience foods readily available, healthy home cooking has taken a backseat. It is a common disbelief that creating healthy meals is costly and requires significant skills, equipment and knowledge. Furthermore, limited food knowledge and experience in cooking healthy dishes has also been driven by the huge growth in convenient foods and easily accessed unhealthy takeaways which are often perceived as the cheap and easy option for an otherwise poorly skilled cook.
Data from the Australian Bureau of Statistics "Overweight and Obesity in Adults in Australia: A Snapshot, 2007–08" indicates that 44% of meals served outside of the home are fast-food or take-away food. This increased consumption of fast-food is one response to the decline in food skills and motivation to cook. Fast-food and take-away foods tend to be nutrient poor and energy dense, contributing to the development of lifestyle related chronic diseases, in particular obesity, diabetes, heart disease and certain cancers.
There are a number of national and international projects that build evidence linking the trend of poor dietary habits with the lack of cooking at home and nutrition knowledge. Knowledge alone has proven ineffective in altering food choices and eating behaviour, but offering hands-on cooking and tasting programs appears to be effective. (Claire E Drummond; Journal of Student Wellbeing December 2010).
If you would like further information about Project Dinnertime, please contact Nutrition Australia ACT Inc. by phoning 02 6162 2583 or email email@example.com.
The Project Dinnertime National Nutrition Week Kit has been developed by Nutrition Australia ACT Inc. and is supported by the ACT Government and promoted by The Good Guys and Dr Joanna McMillian.
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