Why Bake?. Literacy, Math, Science, Health, History www.homebaking.org Sharon Davis, FCS Education. From a Critical Science Perspective. Focus: “practical, recurring problems or concerns of the family” (Brown & Paolucci, 1979)
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Literacy, Math, Science, Health, History
Sharon Davis, FCS Education
Focus: “practical, recurring problems or concerns of the family”
(Brown & Paolucci, 1979)
“Recurring concerns are value-based problems that occur from generation to generation and are resolved through reflective judgment and action. (Montgomery, 1999)
Building Strong Families and Communities: A Critical Science Rationale for FCS.
Bette Montgomery and Sharon Davis, JOURNAL OF FAMILY & CONSUMER SCIENCES January 2004. Vol 96, Issue 1, p52-56.
Connections Standards 1.2; 1.3
Standards 2.1;2.2; 2.3; 2.4; 2.5
Equal effort to tobacco/alcohol/drug ed?
2% or less meet Dietary Guidance
Nutrition Education and Promotion. _______________ School District aims to teach, encourage, and support healthy eating by students. Schools should provide nutrition education and engage in nutrition promotion that:
More at: www.schoolwellnesspolicies.org
“It starts from home. Every child should learn to cook…it sends the right kind of ramifications through the family. By the time these guys get to 14-16 years they know how to look after themselves and eat well…”
The Press Association Limited. Home News. June 22, 2005
How many parents can teach their
children to cook? 25-30%? Less?
FCS=Essential Culinary Experience
“Messages need to be made earlier in life. (Preventing obesity) starts from home. It’s great to see 10-year olds cooking. It sends the right kind of ramifications through the family, making sure they understand what they are eating and knowing how to do it at the same time.”
“Every child should learn how to cook and we need to keep banging on about the basics and not get carried away with the frills.”
The Press Association Ltd. June 22.2005 www.eatwell.gov.uk
Top Chef Gordon Ramsay, British Food Standards Agency (FSA)
January 22, 2008: Reuters.com
“Cookery” classes will now be compulsory in secondary schools
800 cookery teachers to be trained over next three years
All schools to offer by 2011
11-14 year olds receive one hour per week in schools.
Schools Secretary Ed Balls:
“We want children to be able to cook simple, healthy recipes.”
Prue Leith, new head of program to improve school meals in England:
“If we had done this 30 years ago, we might not have the crisis we have today.”
Campaign leader: Chef James Olivier
“It’s of the utmost importance that all kids learn to cook good food from scratch and shop well.”Great British Food Debate
Research-based, primary goal:
Promote healthy eating behaviors by teaching
Contact: Dr. Marge Condrasky
Phone: (864) 656-6554
“Research consistently shows that integrating nutrition and food education into the larger curriculum and providing children with hands-on cooking experiences changes what they are willing to eat.”
The Cookshop Program. Toni Liquori. Journal of Nutrition Education. Sept/Oct. 1998.
“Studies have shown that cooking skills lead to increased cooking frequency, improved knowledge, preferences, and self-efficacy toward and interest in cooking, and decreased food costs.”
Cooking Classes Outperform Cooking Demonstrations for College Sophomores. Levy, Joshua, MS; Auld, Garry, PhD. RD.
J Nutri Educ Behav. 2004:36:197-203.
“Dietetics professionals should encourage parents to involve their adolescents in food-related tasks to help them develop the proficiencies they need as young adults to maintain a healthful diet.”
Larson,N, Story, M, Eisenberg, M, Neumark-Sztainer, D., 2006, Food preparation and purchasing roles among adolescents. Journal of the American Dietetics Association. 106(2), 211-219.
“Interventions occurring later in life require greater expenditures of effort, and require involvement of greater proportions of the system than is the case in earlier portions of the life span.”
Richard M. Lerner, Ph.D—Director
Institute for Children, Youth & Families, Michigan State U.
American Journal of Family & Consumer Sciences, Winter, 1995
Home Baking Association Annual Meeting
Land O’ Lakes 2003 Baking Trends Report
Where: Gurgaon, New Deli, INDIA
When viewed: 3/01/08
320,000 prepared foods+
Real fruits v. flavors, colors
Good fats, bad fats
“Locally made” or “green”
(Bertolli 1996 Survey; 1997 BH&G Consumer panel)
American Institute of Baking www.aibonline.org
Kansas State University Grain Science
Eat Together, Eat Better www.nutrition.wsu.edu
American Institute of Baking –
www.aibonline.org Certified Baker
Bread Bakers Guild of America
Culinary Institute of America www.ciachef.edu
Johnson & Wales www.jwu.edu
Kansas State U., Grain Science
B.S. to Ph.D. in Baking, Milling and
Retail Bakers of America—
yeast, liquids, dough, baking, staling
5,000+ years of world bread history
Personal, family bread traditions
U.S.—hoe cakes,“thirds” bread, sourdoughs
Lewis & Clark, Native cultures
Shrove Tuesday Pancake Race (right)
Coupe de Monde, Paris
2009 National Festival of Breads
Cindy Falk, email@example.com 785-539-0255Baking is History Hands On
scales, mixers, ovens, analysis
Prepare Youth Educators as culinary educators to teach students hands-on food skills as an essential piece of the
school wellness policy.
Teaching young people hands-on food skills will change what and how they eat.
Student bakers benefit while baking for
Bakers Lend a Humane Hand, www.homebaking.org
Great American Bake Sale/Share Our
Local fund raising --www.homebaking.org
“The best service learning requires students to be actively involved in touching the lives of someone else as directly as possible.”
Principal, Tom Schmitz, 25-year teaching veteran
#1: Do it—Experience the activity.
#2: What happened—Share publicly the
results, reactions, observations.
#3: What’s important—Process by
discussing, looking at the experience,
analyzing and reflecting.
#4: So what—Generalize to connect the
experience to real-world examples.
#5: Now what—Apply what was learned
to a similar or different situation;
practice. (Critical Thinking used)
Source: University of Minnesota, St. Paul, MN. 1997.
Older youth help younger
Gain functional literacy
Learn about a wide variety of foods
Apply culture, science, math
Build in etiquette
Strengthen cross-age relationships
Take home skills for family
Collaborate with school media and library staff to teach ”the how-to and why read to children.”
Blueberries for Sal
Pie in the Sky
Pretzels by the Dozen
Walter the Baker
+Everybody Bakes Bread
+Two Old Potatoes
The Michigan Team Nutrition Booklist.
FCS/MI Team Nutrition Bulletin E-2835.
www.tn.fcs.msue.msu.eduBook and Bake
-- Project time management
Book and Bake…PretzelsIngredients1 cup water2 T. sugar2 T. oil1 ½ tsp. salt3 cups flour (whole wheat, unbleached all purpose)1 pkg. active or fast acting yeastBaking soda, water, OR whole egg + waterKosher salt, sunflower kernels, sesame seeds, cinnamon sugarMix dough in bread machine “dough cycle”, OR, sealable bowl OR In a large zipper plastic bag.Refrigerate overnight OR shape after 20 minutes rest.Line pan(s) with parchment paper.On an oiled surface, make 4-8 long (36-inch) dough ropes.Make a large grin, pick up the ends and twist once. Lay ends over the bottom of the “grin.”Label pretzels with maker’s name on parchment paper.Cover dough for about 10-20 minutes.Whisk together: 1 large egg + 1 tablespoon cold waterOR 1 cup boiling water + 1 T. baking sodaBrush ONE of the mixtures over pretzels.Sprinkle with kosher salt, sesame seeds or chopped sunflower kernels, or cinnamon sugar mixture.Bake in preheated 400°F. oven,15-18 minutes.
Resources @www.homebaking.orgResearch basedClassroom and youth testedWritten by FCS professionalsTest kitchens/food prosFCS Standards integrated
National Award Lessons
Baking Activities for After school/summer groups
Baking for Success
Cindy Falk, 785.539.0255
Partners w/ Home Baking Association
and Olathe High Schools,
Log on www.kswheat.com
Go to Educators tab
FCS Baking Labs
Fields of Gold (Preschool-K)
Exploring Kansas Crops (4-5th)
Also! Consumers tab and moreBaking Labs/Wheat Resources
Olathe North High School
Kansas City Metro area
Kansas Wheat Commission
Researched, prepared labs
flour is NOT just flour!
“They all look the same to me…”
Chemical and Yeast experiments
“Does it really matter which I use
“Why doesn’t our pita look like
the other kitchens?”
“WHAT is focaccia…my
Mother tried focaccia and
Did not like it!!”
“Mrs. Nieman!! I think we are on the wrong line or something…What is scalding??”
“ I didn’t think Math and Science would be important in this class. Why do we have to measure, take temperatures and figure percentages?”
“What is a scone?
Why do we have to try all
These weird foods?”
Thin, Puffy, Crisp
“The school makes crispy, I like chewy…”
When is $.50 worth of ingredients…worth $5.50?
or bread machine dough @ 80°F.
allow “bench time” (10 minutes)
use baker’s (bench) tool
Alton Brown. Good Eats. www.altonbrown.com
Cooks Illustrated www.cooksillustrated.com
Home Baking Association www.homebaking.org
International Food Information Council www.ific.org
Fight Bac! Partnership for Food Safety Education www.fightbac.org
American Egg Board www.aeb.org
Dry beans, legumes www.americanbean.org
Fruits and Veggies www.fruitsandveggiesmorematters.org
Grains and whole grains: www.wheatfoods.orgwww.wholegrainscouncil.orgwww.namamillers.org
Meat Poultry Nutrition http://www.meatpoultrynutrition.org/
Parchment, waxed paper tips www.reynoldskitchens.com
The Cook’s Thesaurus www.foodsubs.com
Argo Corn Starch
Karo Corn Syrup
American Egg Board
Bob’s Red Mill Natural Foods
Cereal Food Processors
ConAgra Eagle Mills All Purpose Ultra-fine Flour
Farmer Direct Foods, Inc.
Gold Medal Flour
Hodgson Mill, Inc.
House-Autry Mills, Inc.
ICL Performance Products, LP
King Arthur Flour Company
Land O’ Lakes, Inc.
Lesaffre Yeast Corporation
North American Millers’ Association
Rabbit Creek Mixes
Reynolds Consumer Products
Shawnee Milling Company
Stafford County Flour Mills Co.
Stone-Buhr Flour Company
The J.M. Smucker Company
Washington Wheat Commission
Kansas Wheat Commission
South Dakota Wheat Commission
The Sugar Association
Wheat Foods Council
Writer’s Guild Members
Nancy Baggett Mary Gunderson
Sarah Phillips Glenna VanceHome Baking Association
Connie Nieman, FCS Olathe North H.S.