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Presented by: Elizabeth Owen, RD

Harvest of the Month & Cooking in the Classroom. Presented by: Elizabeth Owen, RD. 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

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Presented by: Elizabeth Owen, RD

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  1. Harvest of the Month & Cooking in the Classroom Presented by: Elizabeth Owen, RD

  2. 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?

  3. 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).

  4. 24 Months of Elements Educator Newsletters Menu Slicks Family Newsletters

  5. Educator Newsletter

  6. Family Newsletters

  7. 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

  8. 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)

  9. Going Beyond the Classroom Cafeteria Classroom Community

  10. Cooking in the Classroom Demonstration

  11. 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

  12. Planning • What style of classroom cooking you will use?

  13. Planning Choose a Classroom Cooking Style • Demonstration • Single portion • Cooperative groups • Cooking station

  14. Planning Preparing for Classroom Cooking • Students • Recipes • Food Safety • Sanitation • Knife Safety

  15. Students • Preschool • Early Elementary • Upper Elementary • Middle and High School

  16. Recipes • Consider skills for age and ability • Select format by age and reading ability • Keep many hands busy • “Read” recipe aloud before cooking

  17. Recipes (continued) • Teach appropriate nutrition concepts • Be aware of food allergies • Be conscious of and sensitive to religious and cultural backgrounds

  18. Food • List and purchase in advance or as class project • Store at proper temperature • Wash the food with students assisting

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 2012-2013HOTM Produce & Tasting Trios

  25. www.harvestofthemonth.com

  26. 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

  27. What Are Your Opportunities?

  28. 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

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