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Presented by: Elizabeth Owen, RD Partner:C alifornia D epartm entof Education,N utrition Services D ivision Partner:C alifornia D epartm entof Education,N utrition Services D ivision Harvest of the Month & Cooking in the Classroom
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Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Dec 16, 2015

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

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

Page 2: 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?

Page 3: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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).

Page 4: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

24 Months of Elements

Menu Slicks

Family Newsletters

Educator Newsletters

Page 5: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Educator Newsletter

Page 6: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Family Newsletters

Page 7: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 8: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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)

Page 9: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Going Beyond the Classroom

Cafeteria

CommunityClassroom

Page 10: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Cooking in the Classroom Demonstration

Page 11: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 12: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Planning

• What style of classroom cooking you will use?

Page 13: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Planning

Choose a Classroom Cooking Style

•Demonstration

•Single portion

•Cooperative groups

•Cooking station

Page 14: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Planning

Preparing for Classroom Cooking

•Students

•Recipes

•Food Safety

•Sanitation

•Knife Safety

Page 15: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Students

• Preschool

• Early Elementary

• Upper Elementary

• Middle and High School

Page 16: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Recipes

• Consider skills for age and ability

• Select format by age and reading ability

• Keep many hands busy

• “Read” recipe aloud before cooking

Page 17: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Recipes (continued)

• Teach appropriate nutrition concepts

• Be aware of food allergies• Be conscious of and

sensitive to religious and cultural backgrounds

Page 18: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

Food

• List and purchase in advance or as class project

• Store at proper temperature

• Wash the food with students assisting

Page 19: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 20: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 21: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 22: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 23: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 24: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 25: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

www.harvestofthemonth.com

Page 26: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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

Page 27: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

What Are Your Opportunities?

Page 28: Presented by: Elizabeth Owen, RD Harvest of the Month & Cooking in the Classroom.

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