Presented by:

Elizabeth Owen, RD

Partner: California Department of Education, Nutrition Services DivisionPartner: California Department of Education, Nutrition Services Division

Harvest of the Month

& Cooking in the

Classroom

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– 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!

• Increased concentration• Improved math, reading, and writing test

scores• Reduced susceptibility to stress• Reduced disruptive behaviors• Fewer absences due to illness

Sources:

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

Menu Slicks

Family Newsletters

Educator Newsletters

Educator Newsletter

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

Activity:– 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

Cafeteria

CommunityClassroom

Cooking in the Classroom Demonstration

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

Planning

• What style of classroom cooking you will use?

Planning

Choose a Classroom Cooking Style

•Demonstration

•Single portion

•Cooperative groups

•Cooking station

Planning

Preparing for Classroom Cooking

•Students

•Recipes

•Food Safety

•Sanitation

•Knife Safety

Students

• Preschool

• Early Elementary

• Upper Elementary

• Middle and High School

Recipes

• Consider skills for age and ability

• Select format by age and reading ability

• Keep many hands busy

• “Read” recipe aloud before cooking

Recipes (continued)

• Teach appropriate nutrition concepts

• Be aware of food allergies• Be conscious of and

sensitive to religious and cultural backgrounds

Food

• List and purchase in advance or as class project

• Store at proper temperature

• Wash the food with students assisting

Sanitation

Handwashing

•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

Sanitation

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

Safety

• 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

• Class grouping and cooking style

• Sanitation including hand washing practice

• Safety rules

• Recipe basics– Practice reading– Discuss terms and directions– Demonstrate new cooking skills

2012-2013HOTM Produce & Tasting Trios

September Apples Apple Trio

OctoberWinter Squash/ Pumpkin

Pumpkin Parfait

November Persimmons Persimmon Apple Delight

December Beets Beet Bites

January Citrus/Oranges Sunny Breeze Salad

February Dry Beans Mini Bean Pockets

March Peas Pea Dippin’ Good

April Cucumbers Cool Cucumber Cuties

May Strawberries Strawberry Shortcake

June Grapes Grape Kabobs

www.harvestofthemonth.com

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

What Are Your Opportunities?

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