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

Lining Up for Hand Washing

Recipe Set Up

Baking and Stove Top Recipes

Easy No Bake Recipes

Apple Smiles

Kids Cooking and Having Fun!

Making Fruit Salad

Tempting Tostadas

Students and UNL volunteers

Kids Cooking

Nutrition Education during Cooking Club

Cooking Club- Brownell

Potato Skins

3-A-Day Recipe

25 Students, 4 Volunteers

Strawberry Spinach Salad

How to open a can

Egg in a Bread Basket

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…

Health Extravaganza Day

Strawberry Relay Race

Get Those Potatoes!!

Lemon Tic-Tac-Toe

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.

Questions?