Chronic Disease Self Management Program
Self-Management Resource Center
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SNAP-Ed Connection
This curriculum is part of the USDA’s national SNAP-Ed Connection—a one-stop shop for organizations committed to improving nutritional health in their communities.
SNAP-Ed Connection : https://snaped.fns.usda.gov/library/intervention/chronic-disease-self-management-program
Description
Direct education intervention that helps individuals and caregivers of those with chronic health conditions build a “toolbox” of strategies they can utilize to help achieve their health goals. Through actively achieving small goals, participants obtain success which builds confidence in their ability to manage their health. * Note-no medical nutrition therapy allowed with CFHL programs.
Training and licensing required for a fee to access curriculum and materials.
Source:
Self-Management Resource Center
Email: smrc@selfmanagementresource.com
Phone: 650-242-8040
Link:
https://selfmanagementresource.com
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6 lessons
2.5 hours a session
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Around the Table with Elders
This is a group nutrition workshop curriculum for older adults that upholds principles of trauma-informed engagement and nourishment. Adults aged 65 and over will enjoy conversation, reflection, cooking, movement, sharing a meal together, and exploration of holistic skills for nutritional well-being.
Intended audience: Adults ages 60+
Available: Summer 2025
Body Connection
Body Connection is a collection of short mindful movement lessons designed to build a foundation for intrinsically-motivated movement and healthy habits. The 30 minute lessons are designed to be a warm up or break during nutrition interventions. They also serve to regulate the body before or between cognitive activities like nutrition education workshops.
The Body Connection materials will be available soon. In the meantime, we recommend visiting our training calendar for upcoming trainings. You can also explore more details about the curriculum on the Leah's Pantry website.
This is a physical activity curriculum that should be implemented in addition to a nutrition component or a food tasting.
