Harvest of the Month
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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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Presented by elizabeth owen rd

Harvest of the Month

& Cooking in the Classroom

Presented by:

Elizabeth Owen, RD


Agenda

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

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).


24 months of elements

24 Months of Elements

Educator Newsletters

Menu Slicks

Family Newsletters


Educator newsletter

Educator Newsletter


Presented by elizabeth owen rd

Family 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


Exploring the educator newsletter1

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

Going Beyond the Classroom

Cafeteria

Classroom

Community


Cooking in the classroom demonstration

Cooking in the Classroom Demonstration


Benefits of classroom cooking

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

Planning

  • What style of classroom cooking you will use?


Planning1

Planning

Choose a Classroom Cooking Style

  • Demonstration

  • Single portion

  • Cooperative groups

  • Cooking station


Planning2

Planning

Preparing for Classroom Cooking

  • Students

  • Recipes

  • Food Safety

  • Sanitation

  • Knife Safety


Students

Students

  • Preschool

  • Early Elementary

  • Upper Elementary

  • Middle and High School


Recipes

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

Recipes (continued)

  • Teach appropriate nutrition concepts

  • Be aware of food allergies

  • Be conscious of and sensitive to religious and cultural backgrounds


Presented by elizabeth owen rd

Food

  • List and purchase in advance or as class project

  • Store at proper temperature

  • Wash the food with students assisting


Sanitation

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


Sanitation1

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

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

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

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


2012 2013 hotm produce tasting trios

2012-2013HOTM Produce & Tasting Trios


Presented by elizabeth owen rd

www.harvestofthemonth.com


Other nutrition resources

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


What are your opportunities

What Are Your Opportunities?


Presented by elizabeth owen rd

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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