Harvest of the Month
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Presented by: Elizabeth Owen, RD PowerPoint PPT Presentation

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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



  • 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


    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


  • 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




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



  • What style of classroom cooking you will use?



Choose a Classroom Cooking Style

  • Demonstration

  • Single portion

  • Cooperative groups

  • Cooking station



Preparing for Classroom Cooking

  • Students

  • Recipes

  • Food Safety

  • Sanitation

  • Knife Safety



  • Preschool

  • Early Elementary

  • Upper Elementary

  • Middle and High School



  • 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


  • List and purchase in advance or as class project

  • Store at proper temperature

  • Wash the food with students assisting




  • 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



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



  • 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


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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