FOOD DEMONSTRATIONS

1. FOOD DEMONSTRATIONS How to get your students to ‘buy into’ this nutrition stuff

2. Why do demos?

3. KEEP IT SIMPLE! How to maintain your sanity during food demos.

4. Something to Talk About! • Have foods in raw form. • So many students are accustomed to packaged food that they have little knowledge of what uncut celery looks like, what an avocado looks like, what a regular carrot looks like. • Bananas come in a bunch not individually. • Use fresh fruits and vegetables when you are able to, but be sure to incorporate canned, frozen and even dried fruits and veggies. • Briefly explain where they are grown. What region of the country or the world they originate from.

6. EXPLORE THE FOOD • What is it called? How is it available? Frozen, canned, dried? • Ask for a show of hands, thumbs if students have tried it. • Check to see if students know what food group each item comes from. • What are the nutrients and what do those nutrients do for us?

7. Preparation • Briefly outline what you will be doing. • What appliances will you be using? Can you use a different appliance? • Keep in mind what your student population may have at their disposal at home. • Briefly explain how the appliance works.

8. EXPLAIN THE UTENSILS • Plastic knives, wooden sticks, spoons, forks. • If you are using a spatula, an apple cutter, measuring cups or spoons, explain how they are used and why you chose it. • VERY IMPORTANT – Safety issues with utensils.

9. HOW WILL IT COME TOGETHER? • What should the finished product look like? • It is okay to give the students a tray with ingredients and have them brainstorm how they think it will go together.

10. ALWAYS HAVE A PHYSICAL COMPONENT TO YOUR LESSON! • Make it simple. • Run in place. Swim in place. • Incorporate literature when possible. • S---T---R---E---T---C---H. • Keep the students engaged. Incorporate movement while they are waiting for supplies to make their snacks.

11. GIVE THE STUDENTS SOME LEEWAY • We aren’t striving for perfection. • Remember that not every student is willing to try everything they prepare. • Praise students who are trying new things. • Check for understanding. • Ask for possible variations.

12. BEING PREPARED IS THE KEY TO SUCCESS! • Don’t get crazy. Know your limitations of time, budget and ability of students. • Never underestimate how little your students might know about the food they eat. • Understand that many times students are unfamiliar with different, seemingly common foods. • Remember that you are competing with bright colored packaged foods and snacks. • Students make food choices based on what they are familiar with. Don’t be condescending.

13. Student Engagement

14. DISCUSS, THEN MAKE

16. SMOOTHIE PROJECT

18. Nutrition Tips • POPCORN – 3 Flavors – Compare cost of prepackaged bag popcorn to bag of kernels you make yourself. • KEBOBS – Fruit and veggie on a pretzel. Cheese and fruit. Variety of melons. • PROTIEN – The wonders of peanut butter and beans. • BREAKFAST – Oatmeal and lots of fixin’s. • SNACKS – Cereal and dried fruit snacks. • WHAT’S IN YOUR DRINK? – Fruit waters. • DRINK YOUR BREAKFAST – Smoothies.

19. That’s Great! But, how do I fund this? • Ask your food service if they can help out. • Donations • PTA • Grants

20. APPLY FOR FUNDS AS SOON AS SCHOOL BEGINS!

21. INVOLVE PARENTS PARTICIPATE IN SCHOOLWIDE EVENTS SEND HOME FLYERS, SPECIAL ITEMS ON A REGULAR BASIS – USE THE FREE RESOURCES!