Presentation on theme: "Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom."— Presentation transcript:
Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom
Agenda Purpose: to provide an orientation to Harvest of the Month (HOTM) and cooking in the classroom Outcome: –Identify various HOTM resources available –Understand the goals and objectives of HOTM –Understand how to implement HOTM in the classroom, school community, and neighborhood community –Learn how to integrate other resources into HOTM Additional group expectations?
Healthy Children Make Better Learners! Increased concentration Improved math, reading, and writing test scores Reduced susceptibility to stress Reduced disruptive behaviors Fewer absences due to illness Sources: Sallis, JF, et al. (1999). Res Q Exerc Sport, 70(2), ; Shepard, RJ (1999). Pediatr Exerc Sci, 9, ; Symons (1997). JOSH, 67(b).
24 Months of Elements Menu Slicks Family Newsletters Educator Newsletters
Exploring the Educator Newsletter Review sections: Reasons to eat ______ and Nutrition Facts labels Student Sleuths How Do ____ Grow, History, and Botanical Images Student Advocates & Adventurous Activities
Exploring the Educator Newsletter Activity: –Divide into four (4) groups –Explore your assigned fruit or vegetable –Refer to Educator Newsletter Training Guide (in folder packets) –Make connection to California Content Standards (record on post-it notes) –Discuss classroom implementation strategies (record on post-it notes)
Going Beyond the Classroom Cafeteria Community Classroom
Cooking in the Classroom Demonstration
Benefits of Classroom Cooking Vehicle for standards-based nutrition and health education Cross-disciplinary and subject-specific skill development: –Motor Skills –Language Arts –Mathematics –Socialization –Science –Social Studies/Cultures Students become familiar with new foods Kids love it
Planning What style of classroom cooking you will use?
Planning Choose a Classroom Cooking Style Demonstration Single portion Cooperative groups Cooking station
Planning Preparing for Classroom Cooking Students Recipes Food Safety Sanitation Knife Safety
Students Preschool Early Elementary Upper Elementary Middle and High School
Recipes Consider skills for age and ability Select format by age and reading ability Keep many hands busy “Read” recipe aloud before cooking
Recipes (continued) Teach appropriate nutrition concepts Be aware of food allergies Be conscious of and sensitive to religious and cultural backgrounds
Food List and purchase in advance or as class project Store at proper temperature Wash the food with students assisting
Sanitation Handwashing Demonstrate to students Scrub hands and nails with soap and warm water for 20 seconds Dry with clean paper towel Remind to rewash as necessary
Sanitation Work surfaces Clean with hot, soapy water Sanitize with 1 teaspoon of bleach and 2 cups of water Wash and sanitize after contact with raw meat, fish, poultry or eggs
Safety-Knives Demonstrate proper use Cut toward table and away from hands Saw back and forth Do not attempt to catch a knife that drops Have an adult cut round vegetables
Safety Tape down cords Hand print diagram Demonstrate use of appliances Use two potholders to remove hot foods from oven Wipe floor spills immediately Know the safety ordinances
Teach in Advance Class grouping and cooking style Sanitation including hand washing practice Safety rules Recipe basics –Practice reading –Discuss terms and directions –Demonstrate new cooking skills
HOTM Produce & Tasting Trios SeptemberApplesApple Trio October Winter Squash/ Pumpkin Pumpkin Parfait NovemberPersimmonsPersimmon Apple Delight DecemberBeetsBeet Bites JanuaryCitrus/OrangesSunny Breeze Salad FebruaryDry BeansMini Bean Pockets MarchPeasPea Dippin’ Good AprilCucumbersCool Cucumber Cuties MayStrawberriesStrawberry Shortcake JuneGrapesGrape Kabobs
Other Nutrition Resources USDA – FVMM – School Wellness Policies – – – – CA School Garden Network – CA Walk to School – CA Afterschool Network – CA Healthy Kids Resource Center –
What Are Your Opportunities?
Thank you! This material was funded by USDA’s Food Stamp Program through the California Department of Public Health’s Network for a Healthy California. These institutions are equal opportunity providers and employers. The Food Stamp Program provides nutrition assistance to people with low income. It can help buy nutritious foods for a better diet. For information on the Food Stamp Program, call August 2008