Nutrition & Culinary Lesson/Presentations:
- MyPlate: Utillizing the current nutrition guide published by the USDA Center for Nutrition Policy and Promotion, a food circle depicting a place setting with a plate and glass divided into five food groups.
- Nutrients We Need: Introduction to the 6 main classes of nutrients our bodies use to function: carbohydrates, protein, fats, vitamins, minerals, and water. Adapted from the UC Davis Center for Nutrition in Schools.
- Rethink your Drink: Focuses on the importance of healthy beverage selections. Demonstrates to students exactly how much sugar are in some of the beverages they choose. Adapted from the California Department of Public Health.
- Grocery Shopping on a Budget: Students are given a monetary budget and an amount of people to feed based on SNAP allotments (~$2.50-$5.00/person/meal). They then work in groups and use a local grocery store ad to put together a meal containing all 5 foods groups for assigned amount of people, while remaining under budget.
- Understanding Food Labels: Teaches students how to read a Nutrition Facts food label. Adapted from the UC Davis Center for Nutrition in Schools.
- Making Healthy Snacks: After covering the MyPlate (1) and Food Label (5) lessons, students can work together to form healthy snacks. Adapted from the UC Davis Center for Nutrition in Schools.
- Introduction to Farm to School, Nutrition, & Gardening: Introduces students to the goals of Farm to School program.
- Healthy Baking Substitutes: Allows students to taste and/or prepare baked goods made with replacements, such as pureed squash, in place of butter.
- Harvest of the Month (HOM) Salad Tasting in classrooms and/or at lunch in cafeteria:
Features our HOM speciality salad featured in our cafeteria on Tuesdays & Thursdays.
- Raw Fruit/Vegetable Tasting:
Features produce grown from one of our gardens. Provides students the opportunity to taste something new (e.g., store bought tomato vs. cherry tomato off the vine).
- Prepared Fruit/Vegetable Tasting:
Used in culinary classes to allow students to taste the same produce prepared a variety of ways (roasted vs. steamed).