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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& Cooking in the Classroom
Elizabeth Owen, RD
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).
Reasons to eat ______ and Nutrition Facts labels
How Do ____ Grow, History, and Botanical Images
Student Advocates & Adventurous ActivitiesExploring the Educator Newsletter
Choose a Classroom Cooking Style
Preparing for Classroom Cooking
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.