presented by: elizabeth owen, rd harvest of the month & cooking in the classroom
TRANSCRIPT
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Presented by:
Elizabeth Owen, RD
Partner: California Department of Education, Nutrition Services DivisionPartner: California Department of Education, Nutrition Services Division
Harvest of the Month
& Cooking in the
Classroom
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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?
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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), 127-134;
Shepard, RJ (1999). Pediatr Exerc Sci, 9, 113-126;
Symons (1997). JOSH, 67(b).
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24 Months of Elements
Menu Slicks
Family Newsletters
Educator Newsletters
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Educator Newsletter
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Family Newsletters
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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
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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)
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Going Beyond the Classroom
Cafeteria
CommunityClassroom
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Cooking in the Classroom Demonstration
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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
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Planning
• What style of classroom cooking you will use?
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Planning
Choose a Classroom Cooking Style
•Demonstration
•Single portion
•Cooperative groups
•Cooking station
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Planning
Preparing for Classroom Cooking
•Students
•Recipes
•Food Safety
•Sanitation
•Knife Safety
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Students
• Preschool
• Early Elementary
• Upper Elementary
• Middle and High School
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Recipes
• Consider skills for age and ability
• Select format by age and reading ability
• Keep many hands busy
• “Read” recipe aloud before cooking
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Recipes (continued)
• Teach appropriate nutrition concepts
• Be aware of food allergies• Be conscious of and
sensitive to religious and cultural backgrounds
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Food
• List and purchase in advance or as class project
• Store at proper temperature
• Wash the food with students assisting
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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
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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
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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
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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
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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
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2012-2013HOTM Produce & Tasting Trios
September Apples Apple Trio
OctoberWinter Squash/ Pumpkin
Pumpkin Parfait
November Persimmons Persimmon Apple Delight
December Beets Beet Bites
January Citrus/Oranges Sunny Breeze Salad
February Dry Beans Mini Bean Pockets
March Peas Pea Dippin’ Good
April Cucumbers Cool Cucumber Cuties
May Strawberries Strawberry Shortcake
June Grapes Grape Kabobs
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www.harvestofthemonth.com
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Other Nutrition Resources
• USDA – www.choosemyplate.gov
• FVMM – www.fruitsandveggiesmorematters.org
• School Wellness Policies– www.fns.usda.gov/tn/Healthy/wellnesspolicy.html
– www.schoolwellnesspolicies.org/WellnessResources.html
– www.schoolnutrition.org
– www.csba.org
• CA School Garden Network – www.csgn.org
• CA Walk to School – www.cawalktoschool.com
• CA Afterschool Network – www.afterschoolnetwork.org
• CA Healthy Kids Resource Center –
www.californiahealthykids.org
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What Are Your Opportunities?
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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 1-888-328-3483.
August 2008