Instructional Campus on Aging Nutrition (ican!)
ican! is a series of interactive, study-at-your-own-pace online training modules that includes information on the Older Americans Act (OAA), partnerships, operating a nutrition services program, menu planning, diversifying funding, and more.
Area agencies on aging (AAA), local service providers, state units on aging, congregate and home-delivered meal program staff and volunteers, registered dietitians, and all those who interact with older adults living in the community are encouraged to take the course. The course is provided at no cost, and participants receive a certificate after each module is completed.
Participation
Visit the ican! learning platform and follow the instructions to create an account or log into an existing account. If you are a returning user, use the module links below to start or resume training.
Modules
If you are a returning user, use the module links below to start or resume training.
Get Started
Introduction to ican! and how the information provided can benefit you
What is the Nutrition & Aging Resource Center?
Learn about the Nutrition and Aging Resource Center, who it serves, and how to utilize available resources
Three P's of the OAA: Participation & Promotion
Identify the "who" and "why" of the senior nutrition program and how to increase participation
Three P's of the OAA: Partnerships
Identify and strategize how to approach, engage, and build long-lasting relationships with community partners
Business Management: Operating a Nutrition Services Program
Master how to effectively lead as a manager and understand how management skills can be applied to provide quality services
Menu Planning: The Basics
Understand OAA nutrition requirements, how to create menus, and how to identify food safety practices
Reaching Older Adults at Greatest Economic and Social Need
This module is currently under construction. Please check back soon!
Nutrition, Health, and Wellness Needs of Older Adults
Learn about the six dimensions of wellness, how they apply to the basic nutrition needs and nutrients of concern for older adults
Business Management: Personnel Management
Apply best practices for effective communication tools and conflict resolution within volunteer and employee management
Menu Planning: Meeting Needs
Learn about choice menus, appropriate substitutions, medical needs of those with food allergies, culturally diverse backgrounds, and minimizing food waste
Diversifying Funding
Break down the importance of diversifying funding and recognize relevant reporting considerations