Cooking with Kids! Program Jessie Coffey, RD, LMNT Lincoln Public Schools Nutrition Services
Program Components • Hand Washing • Food Safety • Cooking Safety • Recipe Reading • Learning measurements- TBL vs tsp • Increase self confidence in cooking skills • Introduction to New Foods • Nutrition Education infused into cooking • Learning to having FUN cooking!!
Resources Used • K-State Kids A Cooking website- • http://www.kidsacookin.ksu.edu/ • Healthy, kid friendly recipes • How to videos of a child making a recipe • Cooking techniques and tips
Fresh Fruit and Vegetable Program • School must be 50% low income. • Provides all children and staff in participating schools with a variety of free fresh fruits and vegetables throughout the school day. • It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options.
Participating Schools in LPS • 11 elementary schools • Started 9/9/10 • Overwhelming positive feedback. • Kids love it!
Nutrition Education is Required • Extension provides a tie in in the classroom with the materials that they already provide to our 50% or greater classrooms. • We also provide lunch line education and trivia on fruits and vegetables. • Parent information • Staff information • Student fun facts with snack
Challenges • Staff buy in • Produce purchasing • Inconsistent produce • Mess in the classroom • Where there is a will there is a way…
Fresh Fruit and Vegetable Program Outcomes • Children are exposed to more fruits and vegetables and develop a taste for fresh fruits and vegetables at an early age. • Teachers can reinforce classroom content with the produce and promote good nutrition: • Teaching fractions with an apple • Talking about where the produce is originally from • Writing a report highlighting the benefits about the fruit or vegetable snack for the day.