Presentation on theme: "Cook with Kids! California Healthy Kids Resource Center (C.H.K.R.C.)"— Presentation transcript:
Cook with Kids! California Healthy Kids Resource Center (C.H.K.R.C.)
2 You will learn to Identify benefits of cooking with children. Plan and implement a successful cooking event. Provide a safe cooking environment. Access cooking resources. Training Objectives
How Can Cooking Benefit Children, Healthy Habits, and Learning? ChildrenHealthy HabitsLearning Think of one way cooking could benefit children, healthy habits, and learning.
Benefits for Children and Healthy Habits Prepares students to make their own meals, snacks, and breakfasts. Improves cooking skills to reduce reliance on fast and pre- packaged foods. Promotes positive changes in students food preferences and intake. References: Contento, I. 2007. Nutrition Education – Linking Research, Theory, and Practice. Jones and Bartlett Publishers, Sudbury, Massachusetts. American Institute for Cancer Research. 2004. Homemade for Health–Cooking with Kids. Accessible via the Internet – http://www.aicr.org
Benefits for Learning Improves ability to follow directions. Encourages teamwork, patience, and self-control. Reinforces reading, mathematics, and science skills. Supports California health education content standards. Reference: American Institute for Cancer Research. 2004. Homemade for Health–Cooking with Kids. Accessible via the Internet – http://www.aicr.org
Follow the CORE Steps to Cook with Kids C heck students skills and restrictions. O btain equipment. R eview cooking styles. E xplore recipes. Students Recipes Cooking style Equipment
Check Students Skills and Restrictions When planning cooking events Consider grade level and skills. Be aware of food allergies. Be conscious of religious and cultural backgrounds.
Obtain Equipment Choose equipment based on students skills. Keep it simple. Use cooking carts for convenience. Include the school nutrition services department.
Review Cooking Styles Choose a cooking style based on space, volunteer availability, group dynamics, and time.
Review Cooking Styles – Single Portion Students make one portion of a simple recipe and gain independent practice with simple cooking skills before working in a group.
Review Cooking Styles – Cooperative Group Students work in groups to prepare ingredients for a single class recipe and support each others cooking skill development.
Review Cooking Styles – Cooking Station Choose one of the four cooking styles based on space, volunteer availability, group dynamics, and time.
Classroom Cooking Scenario A.Chop carrots and Cooking Station B.Simple measuring and Single Portion C.Follow a recipe and Cooperative Group Mrs. Roma wants to cook with her first grade class, but has never cooked with them before. Which cooking skill and style are most appropriate for the cooking event?
Cooking Scenario - Answer Mrs. Roma wants to cook with her first grade class, but has never cooked with them before. Which cooking skill and style are most appropriate for the cooking event? A.Chop carrots and Cooking Station B.Simple measuring and Single Portion C.Follow a recipe and Cooperative Group
Explore Recipes Choose recipes based on: Students skills Equipment Classroom space Cooking style Select the recipe format by reading ability. Teach recipes that reinforce nutrition concepts.
Choose a Recipe with Mr. Johnson! Mr. Johnsons CORE steps. Two of his fifth grade students are allergic to peanuts and wheat. The school nutrition services department has a cooking cart. He plans to use a Cooperative Group cooking style.
Which Recipe? Plant Part Art - Ingredients Celery Spinach Grated Carrots Sunflower Seeds Peanut Butter Bread Slices OR Power Play! Salsa – Ingredients Tomatoes Onion Pepper Lime Juice Corn Chips
Get Ready … Send cooking consent letters to parents or guardians. Teach in advance. Teach proper handwashing. Establish safety rules. Acquire food and store correctly. Gather and check cooking equipment. Train volunteers.
Get Ready with Handwashing Demonstrate proper handwashing technique. oUse warm water and soap. oScrub hands and nails for 20 seconds. oDry with clean paper towel. Remind students to rewash hands as necessary. Wash with soap and water before using an alcohol-based hand sanitizer.
Get Ready – Safe Food Handling 1.Clean Surfaces - Clean with hot, soapy water. Sanitize with 1 teaspoon of bleach plus 1 teaspoon vinegar in 2 cups of water. Fruits and vegetables. 2.Separate Avoid cross contamination. Wash and sanitize after contact with meat, fish, poultry, or eggs. Use proper food handling techniques.
Get Ready by Preparing and Storing Food Safely Use the recipe to determine necessary food. List and purchase in advance or as a class project. Cook food to proper temperature. Store or chill foods to proper temperature.
Get Set with Student Safety Know the safety ordinances. Do safety checks before and during events. Tape down power cords. Demonstrate proper use of appliances. Wipe up spills immediately. Have a fire extinguisher and first aid kit ready. Set up adult-monitored cooking stations when cooking with heat.
Get Set with Knife Safety Teach proper knife skills using the Claw-and-Saw knife technique. Cut away from hands and toward the table. Do not attempt to catch a falling knife. Precut round fruits and vegetables to prevent rolling and provide a flat, stable cutting surface.
Get Set … Discuss cooking style and class grouping. Review the recipe with students. Demonstrate and practice new cooking skills. Review safety rules. Set up the cooking area. Wash and sanitize work surfaces. Perform safety check.
Cook! Wash hands. Attend to food safety and wash all food. Precut round foods. Pre-measure ingredients. Perform skill development and safety checks. Cook and enjoy.
Cooking Reality Check Ms. Hu plans to cook after school using a Cooking Station cooking style. The room doesnt have running water and the recipe she selected includes chopping a variety of fruit. What tips would you give her to ensure a safe cooking event?
Cooking Safety Tips Ms. Hu could ensure success and safety by: 1.Reviewing the recipe with her children. 2.Teaching proper cutting skills. 3.Attending to safety from the beginning. 4.Forming handwashing groups and assigning a monitor to take children to a handwashing area. 5.Prewashing food and precutting round vegetables. 6.Washing and sanitizing all work surfaces.
Resources 1.Network for a Healthy California – Harvest of the Month Recipes with nutrient information. Literature links. Historical and scientific explorations. Gardening and physical activity suggestions. Support for classroom, cafeteria, home, and community connections. 2.California Department of Education, Nutrition Services Division Web Site
29 Today, you learned to Identify benefits of cooking with children. Plan and implement a cooking event. Provide a safe cooking environment. Access cooking resources. Training Objectives
To complete this training, please follow the link to the quiz. Congratulations This material was produced by the California Department of Public Healths Network for a Healthy California with funding from USDA SNAP, known in California as CalFresh (formerly Food Stamps). These institutions are equal opportunity providers and employers. CalFresh provides assistance to low- income households and can help buy nutritious foods for better health. For CalFresh information, call 1-877-847-3663. For important nutrition information, visit www.cachampionsforchange.net.