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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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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

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




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


  • 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

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

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