Utilizing Face-to-face Program Resources to Transition to Virtual Health Outreach Education

4 (6 votes)

3.00 Advanced CECH

Taking a face-to-face program health education program to a virtual audience in March of 2020 under fallout from COVID-19, the Dinner Tonight development team identified the resources to deliver the program to a virtual audience.
Hear about the process that efficiently transitioned this community-based program that provides families with healthy and easy recipes to live recipe demonstrations and technology engagement. By following the Dinner Tonight program methods, other health programs can benefit from the low-cost methods for virtual delivery and continue providing health education and promotion on a variety of topics.

This pre-conference session will provide a model and tools to efficiently and effectively transition a face-to-face program to virtual learning. Innovative, creative, and low-cost methods are essential for continuing to expand reach to audiences.

Learning objectives:

1. Analyze current outreach interventions.

2. Identify needs and resources for converting interventions to online programs.

3. Develop a plan to implement virtual learning through social media or websites. sites.

Carissa Ann Wilhelm, MS

Twitter: @carissaag08

Carissa Wilhelm is a Program Specialist with Texas A&M AgriLife Extension Service. She has an M.S. in Health Education from Texas A&M University and is currently pursuing a DrPH with the University of Texas School of Public Health. She specializes in expanding program outreach, developing partnerships, and programs related to chronic disease prevention and healthy lifestyles.

Odessa Keenan, MS, CHES®

Odessa Keenan, CHES, is a Program Specialist working in community health education with TAES. She obtained an M.A. in Health Studies from the University of Alabama and coordinates community health education programs including topics such as nutrition education, and healthy cooking.

Elaine Montemayor-Gonzalez, MS

Elaine Montemayor-Gonzalez is a Program Specialist for TAES. She has an M.S. in Human Sciences with an emphasis in Human Nutrition from TAMU-Kingsville. Elaine’s specialties include developing farmer's markets and food accessibility, cooking school education, and family mealtime engagement.