How to cook By Kayleigh Cooking is fun because you get to make the food you eat.
Cook & eat toolkit - Hampshire and Eat Programme ... The Cook and Eat programme aims to improve diet...
Transcript of Cook & eat toolkit - Hampshire and Eat Programme ... The Cook and Eat programme aims to improve diet...
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CookEatToolkit
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Terms of use
The information in this Toolkit inprinted form is owned by and is thecopyright of the following authors:Hampshire Primary Care Trust (PCT),Hampshire County Council CateringService (HC3S), Winchester andEastleigh Healthcare NHS Trust,Eastleigh Borough Council. Thistoolkit may not be modified, copied,distributed, transmitted, displayed,performed, reproduced, published,licensed, derivative works createdfrom it, transferred, or any contentsold including, without limitation,copyright works, information,software, products or services(Content) obtained from it in anyform without written permission fromthe authors except as detailed below:
Forms may be reproduced forinternal use within yourorganisation and for distributionto staff
Information may be distributed tostaff in your organisation
Disclaimer of LiabilityAlthough every care has been takenin the production of this Toolkit, theauthors do not warrant or assumeany legal liability or responsibility forthe accuracy, completeness, orusefulness of any information,service, product, or process includedherein.
This Toolkit will also be available onthe following websites:
www.healthyeastleigh.org.uk
www.myschoollunch.co.uk/hampshire
www3.hants.gov.uk/healthyschools
www.hants.gov.uk/caterers
www.newforest.gov.uk
Disclaimer ofEndorsement
General
The authors do not endorse orrecommend any commercial products,processes, or services referred to inthis Toolkit.
Links
Some web pages made reference toin this Toolkit may provide links toother Internet sites for theconvenience of users. The authorsare not responsible for the availabilityor content of these external sites, nordo the authors endorse, warrant, orguarantee the products, services, orinformation described or offered atthese other Internet sites.
AcknowledgementsThe authors would like to thankthose who contributed to the Toolkit,especially:
Hampshire Fare - Tim Brock
Staff and pupils at Stoke ParkJunior School
Staff and pupils at NightingalePrimary School
Hampshire PCT ResourceLibrary & Information Service
Produced byArthur Cosgrove, Hampshire CountyCouncil Catering Service (HC3S)Karen Harris, Eastleigh BoroughCouncilKaren Hazzard, Winchester &Eastleigh Healthcare NHS TrustJeanette Keyte, Hampshire PrimaryCare Trust Louise Morgan, Eastleigh BoroughCouncilKate Palmer, Hampshire CountyCouncil Catering Service (HC3S).
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Contents
Introduction 1
Getting Started 3
Sessions 1-6 7
Evaluation 45
Useful contacts 56
Appendices 57
1. Example of letter to parents/carers 57
2. How to write a press release and example 58
4. Example of Risk Assessment 59
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Cook and Eat Programme
Welcome to the Cook and EatProgramme. Hampshire Primary Care Trust, Hampshire County
Council Catering Service (HC3S), Winchester and
Eastleigh Health Care Trust, and Eastleigh Borough
Council have developed this resource pack to help you
to deliver 'hands on' cooking activities with young
people.
Reasons for Developing a Cook andEat ProgrammeA diet that is low in saturated fat and salt and high in
fruit and vegetables can reduce the risk of chronic health
problems such as heart disease, diabetes and cancer.1
Children in the UK are currently eating higher than
recommended levels of fat, sugar and salt and lower
than the recommended amount of fruit and vegetables.2
The Cook and Eat programme aims to improve diet by
providing the opportunity for young people and their
parents/carers to develop an interest in food, cooking
and health in a fun environment.
1 World Health Organisation (2004) Global Strategy on
Diet, Physical Activity and Health Geneva: WHO
2 Office for National Statistics (2000) National Diet and
Nutrition Survey: young people aged 4 - 18 years -
volume 1: report of the diet and nutrition survey
London: The Stationary Office, 2000
What is The Cook and EatProgramme?The programme aims to teach parents and children:
Practical cooking skills
Ideas on how to eat healthily
Food hygiene and safety
How to budget and reduce food bills
How to create menus for the family
This project was successfully piloted in two schools in theEastleigh Borough Council area and we found that Cookand Eat was a fun and effective way of engagingchildren and involving adults in healthy eating.
Who can be involved?Schools, children, parents, school cooks and HampshirePCT library resource and information service.
The benefits are wide ranging from school tocommunity. These include:
For Pupils
Learning about food and eating healthily in a fun,practical way
The opportunity to develop an interest andconfidence in cooking
The chance to taste new foods
The opportunity to learn about catering as a futurecareer
For Parents/Carers
Enjoyment of spending time cooking with theirchildren
Useful tips on menu planning
To produce healthy home cooked meals on a budget
The opportunity to experiment with cooking differentdishes with locally available food
For Schools
The opportunity to undertake action and gatherevidence to support the schools submission toachieve or maintain National Healthy Schools Statuswithin the core theme of Healthy Eating
Criteria 2.2: Ensures provision of training inpractical food education for staff, includingdiet, nutrition, food safety and hygiene
Criteria 2.9: Ensures that children/young peoplehave opportunities to learn about differenttypes of food in the context of a balanced diet(using the eatwell plate), and how to plan,budget, prepare and cook meals,understanding the need to avoid theconsumption of foods high in salt, sugar andfat and increase the consumption of fruit andvegetables
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In turn, this activity also provides evidence for the OFSTEDSelf Evaluation form, namely:
4. Personal development and well-being
4a To what extent do learners adopt healthy lifestyles?
4b To what extent do learners feel safe and adoptsafe practices?
5. The quality of provision
5b How well do the curriculum and other activitiesmeet the range of needs and interests of learners?
6. Leadership and management
6a What is the overall effectiveness of leadership andmanagement?
For Health
Families adopt healthier eating habits which can have apositive impact on nutrition related health
Encourages uptake of school meals
Good hygiene practice
For Catering Providers
Enhanced links between the school, kitchen staff, pupils,parents and teachers
For Food Producers, Retailers and Local Economy
Families buy locally available food
Retailers have an opportunity to support the localcommunity
Local economy is sustained
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Getting started
Course lengthTo ensure the course is run effectively, it should:
last for 6 weeks
take place straight after school or in school timeafter school meals are finished
last 90-120 minutes per session to allow plenty of timeto prepare, cook, eat the food and discuss the session
AttendanceInvolving other family members in the course can be apowerful way of changing pupils' eating behaviour.When pupils and parents cook and enjoy food together,there are many opportunities for talking about healthiereating and drinking. It also provides valuable qualitytime for pupils with their parents.
The aim of each cooking session is to have a maximumof 20 people in attendance. Each pupil must beaccompanied by a parent or carer.
A smaller group is recommended if facilities are limited.
Staffing for sessions should include at least
One caterer (e.g. HC3S staff member)
One member of teaching staff (teacher, teachingassistant, healthy schools coordinator)
There should be a minimum of 6-8 parents/carers.Each pupil must be accompanied by a parent/carer.
It is important that everyone who attends participates inthe cooking activities and joins in the tasting of the foodat the end of the session.
How your school can promote the 'Cook andEat' course
To promote the Cook and Eat course you could:
send a letter home inviting parents/carers andchildren to attend the course (example letter inappendix 1)
talk about the Cook and Eat course in schoolassembly
advertise in the school newsletter, highlighting whatthe course will cover
arrange for a display board that tells other pupils andparents who come into the school about the course,what kinds of food they will be cooking and whyyour school encourages healthy eating. Includephotographs of pupils having fun cooking and eatinghealthier options as well as comments from thepupils and parents.
This display could also be put up at parents' eveningsalong with a leaflet that explains the idea behind thecourse.
develop a school cookbook, with recipes from thecourse. The book could be sold to raise funds forthe course
invite the local press to report on the course and totake photographs. (See appendix 2 on how to writea press release)
VenuesDepending on where you run the course, facilities willvary greatly. The 'Cook and Eat' course can be adaptedto meet your needs. For example, if you only haveaccess to a small kitchen, the food preparation could bedone in an adjacent room such as the dining hall. Theparents and children could then be arranged in a smallgroup and each group could be admitted to the kitchenin turn. If you use a school kitchen, permission must besought from the school and local catering provider e.g.HC3S. When cooking at home, food safety and healthand safety is not a legal requirement but when using avenue to produce meals for public consumption thefollowing must be available:
fire exit routes
appropriate fire appliances
separate toilet facilities
hand washing and drying facilities with soap available
rubbish bins with lids
work surface areas
sinks for washing raw food products with hot andcold running water
changing area away from the preparation andproduction areas
storage facilities for both equipment and food products
cleaning facilities and equipment for use during andafter kitchen use
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Equipment and IngredientsEquipment
Cooking equipment is essential for the success of theprogramme and the following basic guidelines are based onapproximately 20 participants:
Medium /large sauce pans 3
Chopping boards 10
Vegetables knives 10
Cooks knives 1
Tablespoons 6
Spatulas 2
Mixing spoons (melamine) 2
Small spatulas 2
Mixing bowls (large) 5
Mixing bowls (med) 5
Measuring jugs 4
Sieves 2
Graters 2
Balloon whisks 2
Weighing scales 1
Hand blender (Domestic) 1
Woks 1
Plates 20
Bowls 20
Knives, forks, spoons 20 of each
Foil 1 x 50m roll
Cling film 1 roll
Oven range 1
Fridge & freezer 1 of each
Cooking trays 3
Hats & aprons 20
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Getting started, continued
Store cupboard ingredients
Depending on the storage facilities you have available, itis useful to create a small handy store-cupboard ofcommonly used ingredients for use during the cookingsessions. This could include ingredients where only ateaspoon is required from occasionally, e.g curry powder.
InsuranceIt is vital to check the school's public liability insurance isin place and that it covers your activities and the out-of-school-hours timing of your club. You can check withthe Local Education Authority Insurance Office orChildren Services to make sure that you are covered.
Health and SafetyBefore the course commences, a thorough RiskAssessment will need to be conducted (See appendix 4for an example). The purpose of the Risk Assessment isto identify any potential hazards and ensure appropriatemeasures are implemented to eliminate or control thehazards.
A number of health and safety issues are suggestedfor informal discussion each week. To ensure yourCook and Eat sessions are safe, the following keypoints should be considered and discussed in theweekly sessions:
Always ensure you are aware of the fire evacuationprocedures
In the event of a fire leave the area immediately viathe evacuation route
No running in the kitchen or associated areas
Never let children handle sharp knives withoutsupervision
Always hold a knife, blade facing downwards
Never turn on gas rings or oven without properinstruction from the tutor
Never leave cooking unattended
Always ensure that the children are not leftunsupervised in the kitchen
Keep pan handles from hanging over the edge of thecooker and away from other burners on stove
Never touch hot surfaces
Always use oven gloves when removing items fromthe oven
Always ensure hands are dry when using electricalappliances
Wear sensible shoes which have a good grip so asnot to slip on a wet floor
Always clean up spillages immediately and sectionoff spillage area until clean and dry
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Schedule Overview
Week 1: Welcome & Introduction.Practical session:
Introductions
'Starting out' evaluation
Demonstration and tasting: fruit kebabs and fruitsmoothies
Personal hygiene and hand washing -practicaldemonstration using the 'bug box'
Week 2: Eat your greens, reds, yellows. A guide to eating 5 A DAYPractical session:
Crunchy fruit and vegetable couscous/pasta salad
French dressing
Yoghurt dressing
Leek and potato soup
Vegetable Soup
Basic Tomato Sauce (for use in other recipes)
Week 3: The Italian Job.Tomato sauce recipesPractical session:
Pizza
Pasta Bolognaise
Cod in tomato sauce
Week 4: Vegetarian CookingPractical session:
Italian frittata
Sweet potato and lentil curry (with rice)
Bean casserole
Week 5: Takeaway the Fat! Adapting popular recipes. Practical session:
Fish and chunky chips
Stir fry vegetables
Tandoori chicken, cucumber raita and rice
Week 6: Low sugar baking. Practical session:
Fruit scones
Fruit cobbler
Carrot & banana squares
Oat and raisin cookies
Evaluation
Presentation of certificates
Healthy EatingThroughout the 'Cook and Eat' course it is importantto promote consistent healthy eating messages.
In addition to encouraging regular meals includingbreakfast, it is important to encourage healthy foodchoices.
A model used to explain healthy eating is called the'Eatwell plate'.
Reproduced by kind permission of the Food Standards Agency.
This model explains that to create a healthy diet, it ishelpful to think of food belonging to different food groups:
Fruit and vegetable
Bread, rice, potatoes, pasta and other starchy foods
Meat, fish, eggs, beans and other non dairysources of protein
Milk and dairy foods
Foods and drinks high in fat and sugar
The 'Eatwell plate' shows proportions of each of thesefood groups you can eat i.e. We should be eating smallamounts of fatty and sugary foods and plenty of bread,cereals and potatoes and lots of fruit and vegetables.
It is recommended that adults and children eat at least5 portions of fruit and vegetables a day.
The recipes selected for this pack are designed to helpfamilies eat healthily. The accompaniments to thedishes are suggestions to help ensure that the mealsare in line with the 'Eatwell plate'
For example, it is recommended that pizza is servedwith side salad to boost the proportion of vegetablesin the meal.
In addition to the recipes cooked by children andparents, the healthy eating message can be reinforcedby using puzzles and activities. Examples are providedin this pack. These activities can be given to childrenduring the sessions when waiting for food to cook.
If not used in the session the activities can be given tochildren to complete at home.
Cook & Eat Course
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Session 1: Welcome
This session aims to: Explain what 'Cook and Eat' course is all about
Help course leaders and group members get to knowone another
Use the 'starting out' evaluation forms for adults(these can be found later on in the toolkit and needto be photocopied for each adult)
Understand the importance of good personalhygiene and hand washing
Set ground rules for all sessions
Do some hands on food preparation - fruit kebabsand fruit smoothies
Highlight healthy eating, food safety and budgetingtips relating to recipes prepared
IntroductionsBegin the session by welcoming everybody and introduceyourself as course leader.
Explain that the purpose of the 'Cook and Eat' course isto have fun, whilst learning practical cooking skills andhealthy eating tips. Discuss how the course will alsocover aspects of food hygiene, safety and how to planlow cost food for the family.
The group may feel a little nervous and may not knowone another. An ice breaker activity can help the groupto relax and feel more comfortable.
Ice Breaker SuggestionAsk the parents and children to move around the roomso they are sitting next to somebody they don't know.Then ask them to get into pairs. In their pairs ask themto find out their partner's name and favourite food. Askeach person to tell the whole group their partner's nameand favourite food.
EvaluationAsk all adult participants to complete 'Start of Course'evaluation forms (these can be found later in the pack)
Ground Rule ActivityIt is vital to set ground rules at the first session.
Parents and children can help set the ground rules withyou. Ground rules could include safety and hygieneissues and can also promote social aspects of eating.
Write suggested rules from parents and children on a flipchart. At the end of the exercise add on any groundrules not already listed.
The rules should include the following:
Safety issues
Wear sensible shoes with good grip
Children should always be accompanied by an adultin the kitchen
Children should be supervised using knives
No running in the kitchen
Seek tutors help when turning on oven or rings
Always clean up spillages immediately
Be aware of fire procedure and fire exits
Hygiene issues
Wear an apron
Tie hair back or wear a hat
Wash hands before preparing food
Do not wear jewellery
Help clear up at the end of session and dispose of rubbish
Social issues
Help to set the table
Sit down together to eat
Taste all food cooked
This list can be used at the start of every session toremind everybody of the ground rules.
Clean Hands ActivityThe importance of hand washing can be shown in a fun
way by using a piece of equipment known as 'The Bug
Box'. A special cream or dust that shines under ultra
violet light can be rubbed on a child's hands. This will
glow when they insert their hands into the UV light
'Bug Box' and represents germs on hands.
Scenario 1
Put a small amount of cream into the child's hand.
Ask the child to rub the cream into their hands and
place their hands inside the bug box. The cream will
glow under the light. Then ask the child to wash and
dry their hands and return to the bug box. When the
child places their hands under the bug box they will see
areas of their hands still glowing. These areas indicate
where hand washing has been inadequate and where
germs may still lurk, usually on the thumbs, nail beds,
beneath the nails and wrists. The best method for hand
washing can then be demonstrated.
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Scenario 2
Put a small amount of cream into the child's hand andask the child to rub the cream into their hands. Then askthe child to go round the room shaking other children'shands. Ask these children to then insert their hands inthe bug box. The children's hands will glow under theultra violet light in the places where the cream hastransferred during the handshaking. This shows how thechildren's hands have been contaminated with thecream. Explain that this is how easily germs can spreadfrom somebody who hasn't washed their hands.
Contact Eastleigh Borough Council EnvironmentalHealth (see contacts) to find out where you can borrowa 'Bug Box'
Recipes
Fruit smoothies Recipe 1
Fruit kebabs Recipe 2
Key MessagesHealthy Eating
Eating 5 portions of fruit and vegetables daily helpskeep us healthy.
What counts as a portion of fruit and vegetables?One handful of grapes/one apple/three tablespoonsof sweetcorn, etc (see resource list below).
Fruit juice and pulses can count, but each only countonce a day, no matter how much is consumed
Fresh, frozen, tinned and dried fruit and vegetablesall count
Food Safety
Wash your hands before preparing food
Wear your apron
Tie hair back or wear a hat
Save Money
Buying fruit in season can be cheaper and oftentastes nicer
Shop around for fruit and vegetables insupermarkets, local markets and greengrocers.Bargains can be found!
Long life fruit juice is often cheaper than fresh fruit juice
School Meals
The Government's food-based standards state thatschool meals provide two servings of fruit andvegetables per day - one serving of fruit and oneserving of vegetables or salad.
(School caterers can tell parents and children whatfruit and vegetables were available at school meals onthat day)
ResourcesResources available from Hampshire PCTResource Library and Information Service:
'Just Eat More' (fruit & veg) leaflets and posterfrom Department of Health
Nesto makes a fruit salad from 'Eat 5 Activity andColouring Sheets' by Comic Company
Word Search from 'Give me 5' Activity Book (p16)by Comic Company
Resources to photocopy from toolkit:
Calendar of seasonal fruit and vegetables
'What's a portion' quiz
Fruit and vegetable diary
Evaluation Form 'Starting Out'
Resources from www.foodlink.org.uk
Fact File 2 - Hygiene
Wash your hands - match the shadow puzzle
Hand washing - did you know?
Hand washing quiz
Other resources:
Pencils
Next WeekAsk children to keep a diary of all the different fruitand vegetables they eat over the next week.
Next week's recipes will be salads, soup and tomato sauce.
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Recipe 1 - Smoothies
Banana Smoothie
Serves 4
Ingredients
600ml/1 pint semi skimmed milk
3 small bananas
Method
Peel and chop bananas
Place ingredients in liquidiser
Blend and serve
Strawberry Surprise
Serves 4-6
Ingredients
10 Strawberries (other soft fruit could be used)
600ml/1 pint semi skimmed milk
2 small cartons low fat strawberry yoghurt (use sameflavoured yoghurt as soft fruit)
Method
Wash strawberries and remove green tops
Slice strawberries and put in blender
Add milk and yoghurt to blender
Blend and serve
Pink Orange Smoothie
Serves 4
Ingredients
500ml/17fl oz orange juice (half large carton)
57g/ 2oz raspberries
57g/ 2oz blueberries
Method
Wash fruit
Place all ingredients in liquidiser
Blend up and serve
Tropical Treat
Serves 4
Ingredients
2 bananas
1 large mango
500ml/17fl oz orange juice ( half large carton)
Method
Wash and peel mango, peel banana
Chop fruit into small chunks
Place fruit in blender
Add orange juice
Blend and serve
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Recipe 2 - Fruit Kebabs
Makes approx 20
Ingredients
1 large melon
2 medium oranges
half a bunch of red seedless grapes
half a bunch of white seedless grapes
2 medium bananas
4 medium red apples
25 wooden skewers
Method
Wash grapes and apples
Peel melon, oranges, and bananas
Cut all fruit into bite size chunks
Wash skewers (fruit will be easier to slide onto wet skewers)
Place fruit chunks onto skewers, placing even quantities ofeach type of fruit on each skewer
Place on a tray and store in fridge until ready to serve.
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Calendar of Seasonal Fruit and Vegetables
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Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecApples * * * * * *
Apricots * * * *
Artichokes * *
Asparagus * * *
Aubergine * * * *
Beetroot * * * * *
Blackberries *
Blackcurrants * * *
Broad beans * * * * *
Broccoli * * * * * * * * * * * *
Brussels sprouts * * * * * *
Cabbage (green) * * * * * * * * * * * *
Cabbage (red) * * * * *
Cabbage (white) * * * * * *
Carrots * * * * * * * * * * * *
Cauliflower * * * * * * * * * *
Celery * * * * * *
Cherries * * *
Courgettes * * * *
Cucumber * * * * *
Figs * *
French beans * * * *
Grapes *
Gooseberries * * *
Kale/curly kale * * * * * * * *
Leeks * * * * * * * * *
Lettuce * * * * * * * * * * * *
Marrows * *
Mushrooms * * *
Onions * * * * *
Parsnips * * * * * *
Pears * * * * * *
Peas * * * * * *
Peppers * * * *
Plums * *
Potatoes * * * * * * * * * * * *
Pumpkins * * * * *
Raspberries * * * * *
Rhubarb * * * * * * * * * *
Runner beans * * * *
Shallots * * *
Spinach * * * * *
Spring greens * * *
Squash * * * * *
Strawberries * * * *
Swede * * * * * * *
Sweetcorn * * * * * *
Tomatoes * * * * * *
Turnip * * * * * * * *
Watercress * * * * * * * * * * * *
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Whats a portion?
It is recommended that you eat 5 portions of fruit and vegetables a day. Which of the following can be counted as one of those portions?
Yes No
A jacket potato
2 medium plums
An apple
A medium glass of orange juice
3 heaped tablespoons of frozen peas
3 heaped tablespoons of tinned sweetcorn
1 tablespoon raisins
1 handful of grapes
12 chunks of canned pineapple
3 heaped tablespoons of cooked
kidney beans
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Fruit & Vegetable Diary
Fruit Vegetables
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
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Personal Hygiene and HandWashingGerms that cause food poisoning can befound:
On your hands
In cuts, sores, boils and spots
In your tummy
In your hair
Inside your ears, nose and mouth
On your clothes
Wash your hands:
Before handling food
Between handling raw and ready to eat foods
After touching your hair, eating, smoking, coughingor sneezing
After handling rubbish
After touching pets
After changing nappies
Throughout the day
Good hand washing involves:
Wetting your hands thoroughly in warm water
Applying liquid soap
Rubbing palms together to create a lather
Rubbing fingers into your palms
Interlocking fingers and rubbing vigorously
Rubbing the right hand over left and left over right
Rubbing both thumbs, wrists and forearms
Rinsing hands thoroughly
Drying hands thoroughly using a paper towel orclean, dry cloth
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This session aims to Promote eating a variety of fruit and vegetables
Prepare dishes with raw and cooked vegetables(Salads, soup and tomato sauce)
Show how harmful bugs in food can be controlled
Icebreaker SuggestionYou may not need to use an icebreaker activity now, butif you feel the group are still a bit nervous or awkwardwith each other you could try this activity.
Play the game 'I went shopping for fruit and vegetablesand in my basket I put'
Each child must recite the fruit and vegetables listed byprevious children and then add their own choice. Forexample Child 1: 'I went shopping and in my basket Iput an apple'. Child 2: 'I went shopping and in mybasket I put and apple and a bag of carrots' and so on.
Comment on the huge variety of fruit and vegetablesavailable.
Ask children to look at their diaries from last week andreview how many different fruits and vegetables they ateover the week
Explain why it is good to eat a variety of fruit andvegetables.
Ground RulesDisplay list of ground rules. Remind parents and childrento follow the rules.
Recipes
Crunchy fruit and vegetable couscous/pasta salad Recipe 3
French dressing Recipe 4
Yoghurt dressing Recipe 5
Leek and potato soup Recipe 6
Vegetable soup Recipe 7
Basic tomato sauce Recipe 8
Suggested activities to use whensoup is cookingAsk children to look again at food diaries. On the 'A-Zof fruit and veg' get them to tick off fruits andvegetables they have eaten in the last week.
Key MessagesHealthy Eating
Eat 5 portions of fruit and vegetables a day
Eat as many different types of fruit and vegetablesas possible
Fresh, frozen, tinned and dried varieties all count
Food safety
Wash fruit and vegetables well to remove harmful bugs
Remember, we cannot see harmful bugs in food
To stop bugs multiplying in our food we must keepfood hot or cold
Save money
Salads prepared at home can be more economicalthan ready prepared salads from the shops
Cooking in bulk and freezing for later can savemoney
Home made soups and sauces can work outcheaper than ready prepared from the shops
Use seasonal fruit and vegetables
School Meals
The Government's new food-based standards statethat school meals provide 2 servings of fruit andvegetables per day: 1 serving of fruit and 1 servingof vegetables or salad.
(School caterers can tell participants what fruit andvegetables were available at school meals on that day)
Session 2: Eat your greens, yellows, reds
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ResourcesResources available from Hampshire PCTResource Library and Information Service:
'Just Eat More' (fruit and veg) Department of Health
Resources to photocopy from Resource Library& Information Service
'Kim makes some soup' Eat 5 Activity and ColouringSheets by Comic Company
'Lina juggles some fruit' Eat 5 Activity and ColouringSheets by Comic Company
'Kim eats canned fruit and veg' Eat 5 Activity andColouring Sheets by Comic Company
Jumbled Fruit & Veg from Give me 5 Activity Book
Resources to photocopy from toolkit:
A-Z of Fruits
Resources available from www.foodlink.org.uk
Fact File 1 - Food Poisoning
Spot the pair - Zap those germs
Food Safety Maze
Join the Dots 2
Resources to download from websites:
Tips for parents wanting their children to eat morefruit and vegetables from www.sustainweb.org/grab5Click on curriculum pack website and scroll tosection 4: worksheets No.11
Other resources
Pencils and coloured pencils or crayons
Next Week Next week's recipes will be pizza, bolognaise,
cod in tomato sauce.
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Recipe 3 - Crunchy Fruit and Vegetable Salad
(Serves approx 2-3)
Ingredients
255g / 9oz couscous or pasta
400ml / 14oz vegetable stock
1tbsp sun flower oil
1tbsp lemon juice
1/2 cucumber - diced
1 small tin sweetcorn - drained
2 red peppers - washed, deseeded and diced
1 stick celery - sliced
85g / 3oz raisins or sultanas
6 dried apricots - chopped
3 spring onions washed trimmed and sliced
Small sprig of parsley or mint, washed, trimmed and chopped
Method
Couscous - Place the couscous in a large bowl, pourover boiling stock. Add oil and lemon juice, cover andleave for 15 minutes.
Pasta - Place 600ml /1pt water into a medium sizesaucepan, bring to the boil. Add pasta, reduce heat(gently bubbling) cook until tender, checking the pastahas not boiled dry. When the pasta is cooked strain offhot water, cool pasta by running under cold water. Drainand add prepared cucumber, sweetcorn, red peppersapricots, raisin/ sultanas and spring onions. Sprinklechopped parsley or mint over the top, serve.
After 15 minutes remove lid from bowl of couscouslightly separate grains with a fork. Mix togetherprepared cucumber, sweetcorn, red peppers apricots,raisin/ sultanas and spring onions. Sprinkle choppedparsley or mint over the top, serve.
Salad items1/2 cucumber - washed chop / slice
3 spring onions washed trimmed and chopped
Peppers - 1 red, 1 green, 1 yellow, washed deseededand chopped
1 packet beansprouts - washed
3 carrots - washed peeled 2 grated 1 chopped (small dice)
1 red salad onion peeled and chopped
1 apple - washed, cored and chopped
1/2 red cabbage - finely shredded
1 orange - peeled and sliced
6 mushrooms - washed and sliced
Small tin sweetcorn - (113g / 14oz)
Method
Wash, peel and chop vegetables
Put all ingredients in a bowl and serve.
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Recipe 4 - French Salad Dressing
Makes 250mls / 8.5fl oz
Ingredients
150m / 5fl oz sunflower oil
4 tbsp white vinegar
1 tbsp mustard
1 clove garlic - peeled and finely chopped
Pinch ground black pepper
Method
Place all ingredients in a screw topped jar
Shake well to blend
Taste and season with more ground black pepper asnecessary
Recipe 5 - Yoghurt Salad Dressing
Makes 150 ml (5fl oz)
Ingredients
150g / 5fl oz low fat natural yoghurt
1 clove garlic - peeled and finely chopped
1 tbsp white vinegar
1 tbsp clear honey
Ground black pepper (seasoning)
Method
Place all ingredients in a screw topped jar
Shake well to blend
Taste and season with ground black pepper as necessary
Recipe 6 - Leek and Potato Soup
Serve approx 6
Ingredients
1 vegetable low salt stock cube
1 medium / large potato
1 medium / large leek
200ml / 17fl oz semi-skimmed milk
1 tbsp sunflower oil
Ground black pepper to season
Method
Sprinkle vegetable stock cube into 500ml / 17fl ozboiling water, stir to dissolve
Wash, peel and roughly chop potato, and slice leek
Heat oil in saucepan and saute / sweat prepared potatoand leek
Add stock and bring to the boil
Reduce heat and simmer for 20-25 minutes
Add ground black pepper if seasoning is needed
Remove from heat, add milk and blend
Add more stock to achieve required consistency
Serve hot with crusty bread
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19
Recipe 7 - Vegetable Soup
Serve approx 6
Ingredients
1 vegetable low salt stock cube
1 medium / large potato
1 carrot
1 onion
100g - 125g / 4oz swede
1 tbsp sunflower oil
150g / 5oz frozen mixed cauliflower & broccoli
Ground black pepper to season
Method
Sprinkle vegetable stock cube into 500m / 17fl oz boilingwater, stir to dissolve
Wash, peel and roughly chop potato, carrot, onion and swede
Heat oil in saucepan and saute/sweat preparedvegetables
Add stock and bring to the boil
Reduce heat and simmer for 20-25 minutes
Ten minutes before end of cooking add cauliflower andbroccoli mixed vegetables
Add ground black pepper to season
Remove from heat and blend
Add more stock to achieve required consistency andcheck seasoning
Serve hot with crusty bread
Recipe 8 - Basic Tomato Sauce
Makes enough sauce for ten small pizzas. Makes 300 mls (11fl oz ).
Can be used in many recipes
Excellent with any type of pasta
Freezes well
Ingredients
2 tbsp sunflower oil
1 large onion - peeled and finely chopped
1 clove garlic-peeled and finely chopped
2 x 400g / 15oz tins chopped tomatoes
2 tbsp tomato puree
1 tsp dried chopped basil
Ground black pepper (seasoning)
Method
Heat oil in saucepan
Saut onions and garlic (gently cook without colouringthem)
Add tinned tomatoes, tomato puree, basil andseasoning
Bring to the boil
Reduce heat and simmer for 15-20 minutes (have pan partially covered to reduce sauce slightly)
Add ground black pepper (seasoning)
Liquidise for a smoother texture if required
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20
A-Z of fruit & vegetables
Fruit
Apples Grapefruit Peaches
Apricots Grapes Pear
Banana Kiwifruit Pineapple
Blackberries Lemon Plums
Blackcurrants Limes Raspberries
Blueberries Mango Redcurrants
Cherries Melon Satsuma
Figs Nectarines Strawberries
Gooseberries Orange Watermelon
Vegetables
Asparagus Fennel Peas
Aubergine Garlic Shallots
Beans Green pepper Spinach
Broccoli Leek Squash
Brussels Sprouts Lettuce Swede
Cabbage Mushroom Sweet corn
Carrot Onion Sweet potato
Cauliflower Parsnip Tomato
Courgette Potato Turnip
Cucumber Pumpkin Yam
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21
Bugs in FoodWhat causes food poisoning?
Most food poisoning is caused by germs
Germs are also called bugs or bacteria
Most bugs are harmless, but some can cause illness
These bugs are so small that you cannot not see them
Where do these bugs come from?
Bugs are found everywhere, but especially on:
Raw food
People
Insects
Rodents
Pets
Rubbish
Waste food
How do bugs survive in food?
Bugs require special conditions to survive and grow innumbers in food, these are:
Warmth - not too hot, not too cold
Food
Moisture
Time
How can we control bugs in our food?
The best way to control bugs in our food so they donot make us ill is to remove the conditions they needto survive and grow. We can do a number of things:
1. Prevent contamination
Ensure that ready to eat food is separated from rawfood during preparation and storage. Practice goodhygiene in the kitchen and always wash your handsbefore handling food.
2. Control growth
Store food in a refrigerator operating at 5c or colder.This is help to stop any bugs in the food fromincreasing in numbers - they will be too cold to grow.
3. Destroy the bugs
If bugs are in food they can be destroyed by thoroughcooking - the bugs will become sleepy if thetemperature of the food increases. As the food getshotter, the bugs start to die.
4. Control temperature and time
Keep food hot or cold. Do not leave foods out atroom temperature. When preparing food keep it aroom temperature for the shortest time possible.Serve hot foods quickly.
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22
Session 3: The Italian Job
This session aims to Show how one recipe can be used in lots of different dishes (e.g. tomato sauce)
Introduce 'The Eatwell plate'
Discuss how cross contamination can be avoided
Ice breaker suggestionExplain that, to eat healthily, it is important to eat food from four main food groups. Each group gives us differentnutrients:
Fruit and vegetables (Vitamin C, fibre)
Bread, rice, potatoes, pasta (Energy, fibre and B vitamins)
Milk and dairy foods (Calcium, Vitamin A & D)
Meat, fish, eggs and beans (Protein, iron)
Group 5 is fatty and sugary foods and these can be eaten, but best kept for treats.
You can now play a game. Split group into two teams. Use 'The Eatwell plate mat and food models or 'Good Grub Game' which may be available on loan from Hampshire PCT Resource Library and Information Service. The 'Good Grub Game' (GGG) can also be purchased from the Comic Company, see resources below.
Share the food models or cards from GGG between the 2 groups. In turn a person from each group is asked toplace a food model on the Eatwell mat. Keep scores for how many each team place correctly.
Ground RulesDisplay list of ground rules. Remind parents and children to follow rules.
Recipes
Pizza Recipe 9
Pasta Bolognaise Recipe 10
Cod in tomato sauce Recipe 11
Key MessagesHealthy Eating
To 'Eatwell' serve:
Pizza with salad
Bolognaise with pasta and salad
Cod in tomato sauce with steamed vegetables and jacket potato
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23
Food safety Wash your hands before handling food
Store and prepare raw food and ready to eat foodsseparately
Wash equipment thoroughly - cleaning helps toreduce and control germs
Save money Make two pizza bases, freeze one for another meal
Use frozen peas or sweetcorn on pizza so you canuse just the amount you need instead of opening anew tin
Use extra strong cheese - you'll need less for the sameflavour and this helps cut down on fat and salt too.
School meals
The governments food-based standards state thatbread should be provided on a daily basis withoutadded fat. Oily fish such as mackerel or salmon mustbe provided at least once every 3 weeks
ResourcesResources available from Hampshire PCTResource Library and Information Service:
'The Eatwell plate' poster produced by FoodStandards Agency
'The Eatwell plate' cards produced by Food StandardAgency
'Eatwell' food models and mat
'Good Grub Game' from Comic Company
'Activity sheet 2' from Eat2b Fit. A teachingresource for Primary Schools'
'Tina makes a pizza' from Eat 5 Activity andcolouring Sheets by Comic Company
Resources to photocopy from toolkit:
Food Diary
Resources to download from websites:
'Grab 5' activity worksheet and 'My Food Diary'from www.sustainweb.org/grab5 - click on'curriculum pack' and scroll to section 4:worksheets No.6
Resources from www.foodlink.org.uk
Fact File 4 - Food Preparation
Spot the pair - Washing Up
Spot the pair - Chopping boards
Fill the Fridge
Resources to buy:
'Good Grub Game' from the Comic Company,www.comiccompany.co.uk
Pencil and coloured pencils or crayons
Next WeekGive the children 'Grab 5' activity worksheet 6 and askto fill in.
Next week's recipes are going to be vegetarian dishes:Italian frittata, bean casserole and sweet potato andlentil curry.
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24
Recipe 9 - Pizza Base
Makes 10 small pizzas
Ingredients
450g / 1lb bread mix white
113g / 4oz wholemeal bread mix
420ml / 14fl oz warm water
Method
Mix all ingredients together to form dough
Cut into evenly sized pieces for the group
Roll out each piece with rolling pin and pat on a flouredsurface into circles approx 12mm / 1/2inch thick
Place raw dough on an oiled baking tray, allow to prove(warm place for dough to rise / double in size)
Bake dough in a hot oven (gas 5 - 375oF - 180oC) untildough sounds hollow when tapped)
Spread pizza base with tomato sauce
Cover with any of the following or with your choice oftopping.
Cheese Pineapple
Sweetcorn Ham
Mushrooms Tuna
Return topped pizza to the hot oven, cook until cheesehas melted, serve hot or cold with salad.
Salad suggestion
Lettuce, tomatoes, cucumber, carrot, onion.
Wash salad Items, chop, slice or dice, serve.
Recipe 10 - Bolognaise
Serves approx 6-10
Ingredients
1 small onion-finely chopped
225-250g / 9oz lean minced beef
1 large carrot - washed, peeled and grated
Half the quantity of basic tomato sauce
1/2 tsp oregano
Ground black pepper (seasoning)
Method
Place minced beef in saucepan and brown over amedium heat (drain off any fat from mince)
Add chopped onion and grated carrot to meat, coverto soften over a low heat for 5-7 minutes
Add tomato sauce and oregano, bring to boil thenreduce heat
Season with ground black pepper
Simmer for 25-30 minutes stirring occasionally
Serve hot with cooked pasta or a jacket potato, salador steamed vegetables.
Pasta
283g / 10oz spaghetti or pasta of your choice
600ml / 1pt water
Boil water in a medium saucepan add pasta, reduceheat, boil gently until pasta is tender, drain serve hot.
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25
Recipe 11 - Cod in Tomato Sauce
Serves approx 4
Ingredients
4 cod steaks (or any white fish) - fresh or frozen(defrosted)
Tomato sauce
2 tbsp sunflower oil
400g / 15oz tinned chopped tomatoes
1 clove garlic - finely chopped
1 tsp chopped parsley fresh or dried
Ground black pepper (seasoning)
Method
(Pre-heat oven to (gas 5 - 375oF - 180oC)
Heat oil in saucepan - saut garlic (gently cookwithout colouring)
Add tinned tomatoes, chopped parsley and groundblack pepper to taste
Simmer for 7-10 minutes-stir occasionally
Pour half the sauce into a small casserole dish
Lay cod steaks on top and cover with remaining sauce
Cover and bake in oven for 20-25 minutes
Steamed Vegetables
283g / 10oz cauliflower
283g / 10oz broccoli
Half fill a medium saucepan with water, bring water to the boil, place vegetables in a small colander put on top of saucepan, cover with lid (check the pandoes not boil dry) cook until vegetable stalks are justsoft when fork is pushed into them. Remove fromheat, drain and serve.
Serve hot with half a baked jacket potato andsteamed vegetables.
Jacket potato
5 medium size baking potatoes
Wash potatoes, prick several times with a fork, placepotatoes on a baking tray cover tray with foil, place incentre of a hot oven (gas mark 6 - 400oF - 195oC) for 1 hour.
Check after 45 minutes: remove foil and return tooven bake until potato is cooked (potato is soft incentre when fork is pushed through).
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26
Food Diary
Day.
Write down everything you eat and drink. Write each food you eat in the correct section For example, if you ate toast, write toast in section for bread, other cereals and potatoes.
TIME
Breakfast
Duringmorning
Lunch
Duringafternoon
Evening
Duringevening
Bread, rice,potatoes, pastaand other starchyfood
Fruit and veg Meat, fish, eggsand other nondairy sources ofprotein
Milk and dairyfoods
Fatty and sugaryfoods
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27
Cross contamination and cleaningWhat is cross contamination?
Cross-contamination occurs when harmful bugs arespread onto food from other food, surfaces, hands orequipment.
How do bugs spread on to food?
Preparing food without washing hands first
Cleaning food contact surfaces using dirty cloths
Not cleaning equipment, such as knives and boardsproperly
Incorrect handling and storage of food
How do you prevent food becomingcontaminated?
Wash your hands with clean, warm water and drythoroughly:
Ensure cloths are clean before use:
Use cloths for cleaning food contact surfaces that areseparate from those used in the rest of the home
Wash cloths on a hot cycle in the washing machineand dry thoroughly before use
Ensure equipment and food contact surfaces are cleanbefore use:
Ensure raw and ready to eat foods are separated:
Store raw meat and poultry at the bottom of therefrigerator and keep it covered in a deep tray toprevent juices dripping, especially when defrosting
Store ready to eat food above raw foods
Keep food covered
Prepare raw and ready to eat food separately
Never use the same board/knives for preparing rawand ready to eat food without thoroughly washingthem first
What is the best way to clean?
A two stage process is the best way to keep yourkitchen and equipment clean:
STAGE 1
Remove dirt and grease - this is best done throughscrubbing using hot soapy water.
Washing up liquid helps to loosen dirt and grease,whilst scrubbing helps to remove it
STAGE 2
Cleaning with hot soapy water will help to removesome bugs, but some might remain.
A disinfectant can be used after washing with hotsoapy water, which will help to destroy anyremaining bugs. Disinfectant sprays need time towork - it is important that you leave them on thesurface for long enough before wiping themdown. Read the label for guidance
Alternatively, anti-bacterial solutions can often beused for cleaning and disinfection, but check thelabel. Antibacterial washing up liquid can help toreduce the number of bugs on cloths and sponges,but is not effective at killing bugs when washingequipment or cleaning down work surfaces.
The rinse cycle on a dishwasher is usually hotenough to kill bugs on equipment and utensils.
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28
This session aims to Show how vegetarians can also eat a balanced diet
Look at non-meat and non-fish sources of protein
Explain why cooling and chilling food is important
Ice breaker suggestionUsing the 'Eatwell plate' picture from the 'healthyeating' section, ask children to spot non-meat and non-fish sources of protein i.e. nuts, beans, eggs and discussother sources e.g. lentils, soya products. Ask children todraw a plate displaying a balanced vegetarian meal.
Ground RulesDisplay list of ground rules. Remind parents and childrento follow rules.
Recipes
Italian frittata Recipe 12
Sweet potato and lentil curry Recipe 13
Bean casserole Recipe 14
Key MessagesHealthy Eating
To 'Eatwell' serve:
Sweet potato and lentil curry with boiled rice
Serve bean casserole with salad and wrap
The frittata makes up a balanced meal in itself - ithas eggs, potato, peppers and sweetcorn
Herbs and spices can be used to add flavour todishes
Food safety
After cooling, chilling in a fridge helps to preventbugs growing to levels that could make you ill
Make sure food is cooled and chilled as soon aspossible and kept cold below +5c
Save money
Frozen or tinned vegetables are often cheaper thanfresh and are just as good for you
Chickpeas, kidney beans and lentils are a good,cheap source of protein
Write a shopping list before you go and avoidshopping on an empty stomach
School meals
The Governments food based standards state:
Schools meals should provide a vegetarian optionon the menu daily
Salt is not available for children to add to their food
ResourcesResources available from Hampshire PCTResource Library and Information Service:
Cliff makes a sandwich from Eat 5 Activity andColouring Sheets from Comic Company`
Anagrams from Give me 5 Activity Book
Resources to photocopy in the toolkit:
Unscramble the proteins quiz
Resources available fromwww.foodlink.org.uk
Fact file 3 - Food Storage
Food Safety Fun Quiz
Missing Letters
Break the food safety code 1
Resources to download from websites:
'BDA Food Facts ' Vegetarian Diets - Keeping aHealthy Balance' from www.bda.uk.com Click on'Latest Food facts'
Next WeekNext week's recipes will be low fat versions oftakeaway food.
Session 4: Vegetarian Cooking
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29
Recipe 12 - Italian frittata
Serves approx 4
Ingredients
340g / 12oz potatoes - washed and peeled, thinly sliced across
3 eggs
1/2 red pepper-washed, deseeded and chopped
1/2 yellow pepper-washed, deseeded and chopped
1/2 orange pepper-washed, deseeded and chopped
113g / 4oz sweetcorn, tinned or frozen (thawed)
1 tbsp sunflower oil
1/2 onion - peeled and thinly sliced
2 tbsp washed and chopped parsley
Ground black pepper - seasoning
Method
Boil a saucepan of water, add potatoes and bring backto the boil
When potatoes are nearly cooked (soft when a fork ispushed into them) reduce heat, add chopped peppersand simmer for 3 minutes.
Drain well and cover to keep hot
Heat oil in 25cm (10) frying pan
Place pan over a moderate heat, fry onion until softened
Add potatoes, pepper and sweetcorn and continuefrying for about 5 minutes
Remove from heat
In a large bowl beat the 3 eggs, chopped parsley andground black pepper (seasoning)
Use a draining spoon to lift vegetables from saucepaninto the bowl containing the egg mixture.
Oil the sides and base of an oven proof dish
Pour in egg mixture and spread vegetables out evenly
Place the dish containing the mixture on the top shelf ofa hot oven
(gas mark 6 - 400oF / 195oC) for approx 20 minutes.
Check frittata is cooked through (top, edges and centreare set)
Place the dish to one side, cut frittata Into wedges
Serve hot with salad or seasonal vegetables.
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30
Recipe 13 - Sweet Potato & Lentil Curry
Serves approx 4
Ingredients
1 tbsp vegetable oil
283g / 10 oz onion - peeled and chopped
2 tsp curry powder
3 tsp tomato puree
680g / 11/2 lb sweet potato - washed and peeled
85g / 3 oz lentils
400g / 15 oz tin chopped tomatoes
1 low salt vegetable stock cube
425g / /15 oz rice
725ml / 25 fl oz water
Method
Place oil in a medium size saucepan saute choppedonion and sweet potato for 5-10 minutes
Add curry powder
Add tomato puree, chopped tomatoes, lentils & stockcover with saucepan lid.
Bring ingredients to the boil, reduce heat & simmeruntil the sweet potato is soft when a fork is pushedinto it.
Serve hot on a bed of boiled rice
Rice
Pour water into a medium saucepan and bring to theboil.
Pour rice into a sieve and rinse under cold runningwater (to remove dust and starch).
When the water in the saucepan is boiling add washedrice, bring back to the boil, reduce heat so the waterand rice are gently bubbling.
Recipe 14 - Mixed Bean Casserole
Serves approx 8
Ingredients
150ml / 5fl oz low salt vegetable stock
1 tbsp sunflower oil
1 green chilli - washed deseeded and finely chopped
3 cloves garlic- peeled and finely chopped
1 medium onion- peeled and finely chopped
400g / 15oz tin red kidney beans - drained
400g / 15oz tin pinto beans - drained
1 tbsp coriander - washed and finely chopped
8 wheat tortillas
57g / 2oz vegetarian cheese
Ground black pepper - seasoning.
Method
Pour oil into medium saucepan heat gently sautechopped chiili, garlic and onion until soft.
Added drained beans and vegetable stock, coversaucepan with a lid and simmer for 15 minutes.
Check consistency, add more stock if needed.
Remove saucepan from heat, stir in chopped coriander.
Pour casserole mixture into an oven proof dish, top withgrated cheese, place on middle shelf of pre-heated ovenfor 20 minutes gas 5 - 375oF -180oC
Five minutes before the casserole is ready place the 8wheat tortillas on a baking tray, place the tray onbottom shelf of the oven to warm the tortillas.
Serve the casserole with a folded warm tortilla.
If preferred the casserole can be divided into 8 portionsspread over the centre of the tortilla and served as afilled wrap.
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31
Can you unravel the letters to spell these vegetarian sources of protein?
Answer
Gegs ..............
Slintel .......
Sneab ..........
Tuns ..........
Esheec ..........
Unscramble the Proteins
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32
Cooling and chilling foodWhat is the difference between cooling andchilling?
Cooling is lowering the temperature of food as soon aspossible. Chilling is making sure food is kept at atemperature that is as low as possible
Why should hot food be cooled quickly?
Bugs in food can grow and increase in numbers iffood is not cooled quickly.
Do not put hot food straight into the refrigerator asit can heat other food. Cool food for a maximum ofone and a half hours at room temperature beforechilling. If food is cooled for too long at roomtemperature any bugs present can start to grow andmultiply.
Why should food be chilled?
The best temperature for the growth of mostfood poisoning bugs is between 20c (roomtemperature) and 50c.
Keeping food cold helps to stop the bugs fromgrowing.
Keeping food below 5c stops or slows thegrowth of most bugs to safe levels.
How do I keep food cold?
Store the food in a refrigerator
Make sure the refrigerator is set at a temperaturebetween 0c and 5c.
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33
Session 5 : Takeaway the Fat!
This session aims to show how: Recipes can be adapted to be lower in fat
Different ingredients can be used to add flavour. Forexample, garlic, lemon, spices and herbs
Why cooking food thoroughly is important
Ice breaker suggestionUsing food models/empty food packaging/real foods andweighed out amounts of lard cut from a block, askgroup to guess how much fat in each item. Ideas ofitems to use could include chips, chocolate, Danishpastry, pork pie etc.
See 'Fat in Food Demonstration' sheet
Ground RulesDisplay list of ground rules. Remind parents and childrento follow rules.
Recipes
Roasted cod Recipe 15
Baked chunky chips Recipe 16
Stir fry vegetables Recipe 17
Tandoori chicken Recipe 18
Cucumber raita Recipe 19
Key MessagesHealthy Eating
Breaded fish can be baked in the oven instead of frying
Making chips big and chunky means they absorb lessfat and can make an occasional treat
Avoid saturated fats in cooking, use vegetable oils sparingly
Avoid foods containing saturated or hydrogenated(trans) fats
Use yoghurt instead of cream in recipes
To 'Eat well' serve:
Serve fish and chips with peas, sliced tomato and awedge of lemon to squeeze on fish
Serve tandoori chicken and raita with rice and salad
Serve the stir fry vegetables with rice or noodles andadd a yoghurt for pudding to ensure a balanced meal
Food safety
Ensure meat is cooked thoroughly and no pink bitsare left
Ensure juices in meat, meat products and poultry runclear
Stir liquid dishes regularly
Follow the manufacturer's instructions
Save money
Homemade fish and chips, curries and stir fries arecheaper than takeaways
Buy one different jar of herbs or spices each weekand gradually build up a store cupboard
School meals
The Governments food based standards for schoolmeals states there should be no more than two deepfried foods such as chips or battered foods on themenu per week
ResourcesResources available from Hampshire PCTResource Library and Information Service:
'Guide to Food Labelling' (British Heart Foundation)
Resources to photocopy from toolkit:
Jumbled countries' quiz
'Fat in Foods Demonstration'
Resources available fromwww.foodlink.org.uk
4 Cs for food safety - shadow matching
Spot the Pair - Barbecue
Food Safety Anagrams
Food Safety Word Search 1
Resources to download from websites:
Food facts - Fats - Getting the Balance Right fromwww.bda.uk.com. Click on 'Latest Food Facts'
Other resources
Pencils
Next WeekLow sugar recipes.
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34
Recipe 15 - Roast Cod with Tasty Crust
Serves 4 (Pre-heat oven to gas mark 7 / 425oF - 210oC)
Ingredients
4 medium sized pieces of cod fillet (or any white fish)
85g / 3oz brown or white breadcrumbs
3 tbsp fresh parsley, washed finely chopped or 4teaspoons dried parsley
2 cloves of garlic - peeled and finely chopped
1/2 lemon zest - wash lemon grate skin finely
2 tbsp olive or sunflower oil
Lemon juice - squeeze from fresh lemon
Ground black pepper - (seasoning)
Lemon - washed, cut into wedges, to serve
Method
Season the fish with ground black pepper
Mix the breadcrumbs with the parsley, garlic, lemon zestand ground black pepper, and then add oil and lemon juice
Mix together thoroughly with your fingers
Place the cod in a shallow oven proof dish and press thecrumb mixture firmly onto the cod to form an even crust
Bake at gas 7 - 425oF - 220oC for 20-25 minutes untilthe crust is browned and the fish is cooked through
Serve with lemon wedges.
Recipe 16 - Baked Chunky Chips
Serves 4 (Preheat oven to gas mark 6 / 400oF - 200oC
Ingredients
450g / 1lb medium potatoes, washed
2 tbsp sunflower oil
Ground black pepper (seasoning)
Optional herbs, such as dried or freshly choppedthyme, rosemary, oregano or garlic
Method
Cut washed potatoes into wedges lengthways toreduce baking time, par boil the potatoes in asaucepan of water until almost tender.
Drain the water off of the potatoes, making thepotatoes as dry as possible.
Tip the potatoes onto a baking tray, drizzle with oiland add preferred seasoning / herb...
Place on top shelf in the oven until golden brown
Place cooked potato wedges on to absorbent paper tohelp remove excess oil and serve.
Recipe 17 - Stir fry vegetables
Serves approx 4
Ingredients
2 tbsp vegetable oil
2 spring onions - washed, trimmed and sliced at an angle
1 large carrot - washed and cut into thin strips
85g / 3oz mange tout
85g / 3oz baby sweetcorn
1/2 red pepper - washed, deseeded and sliced
1/2 yellow pepper - washed, deseeded and sliced
113g / 40z bean sprouts
1 tbsp low salt light soy sauce
Method
Heat oil in a wok or deep frying pan
Add spring onions and stir fry for 30 seconds
Add carrots and stir fry for 2 minutes
Stir in mange tout, baby sweetcorn and peppers.
Fry briskly for 2 minutes
Add bean sprouts and stir fry for 2 minutes
Stir in the soy sauce and stir fry for a further 2 minutes.
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35
Recipe 18 - Tandoori Chicken
Serves approx 8 (Pre-heat oven to gas 5 / 375oF - 195oC)
Ingredients
1 tsp stem ginger - peeled and grated
1 tsp garlic - peeled and finely chopped
2 tsp tandoori or tikka spice powder
1 small carton (150ml / 5fl oz) low fat natural yoghurt
8 chicken thighs or drumsticks - washed and skinned
1 tbsp sunflower oil
Method
Combine the ginger, garlic, tandoori spice powder andyoghurt in a large mixing bowl
Add the chicken and coat with the yoghurt mixture
Line a baking tray with foil and place the coated chickenon it, covering with foil.
Bake the chicken for 45 minutes, turning a couple oftimes and baste with the cooking juices, remove foilfrom the top of the chicken 10 minutes before the endof the cooking time.
Serve with salad and pitta bread or boiled rice
Rice
227g / 8oz rice
600ml / 1pt water
Recipe 19 - Cucumber Raita
Serves approx 6
Ingredients1/2 cucumber - washed and diced
1/2 medium onion - peeled, finely chopped
Handful of mint leaves - washed and finely chopped
1 small (150ml / 5fl oz) low fat natural yoghurt
Ground black pepper - seasoning
Squeeze of lemon juice
Method
Place cucumber, onion and mint leaves into a bowl
Add the yoghurt, ground black pepper and lemon juice
Mix together well
Serve as an accompaniment to tandoori chicken and rice.
Method
Pour water into medium saucepan bring to the boil
Place rice in a sieve and rinse under cold running waterto remove dust and starch.
When the saucepan of water is boiling add rice, reduceheat cover with lid and simmer until rice grain are soft.
Drain water from rice, serve hot with tandoori chicken
Serve with green salad
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36
Jumbled Countries
Can you unravel the letters to spell the country where each of these dishes is popular?
Answer
Paella is made with rice and shell fish
and comes from snipa ...............................
Spaghetti bolognaise is a tasty dish from... layti ...............................
Roast beef, Yorkshire pudding,
potatoes and vegetables is a
favourite Sunday lunch in... genanld ..............................
Moussaka is a lovely meal from eegrec ..............................
Couscous comes from this hot country... croocom ..............................
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Fat in Food Demonstration
37
Food Fat content(shown as grams of lard)
12-15 chips (150g) 10g
1 mars bar (86g) 12.5g
Individual pork pie (140g) 36g
Medium sized Danish pastry (110g) 15.5g
Small carton double cream (150g) 80.5g
Use lard cut from a block to illustrate how muchfat is in foods.
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38
CookingWhat happens if food is not cooked properly?
Not cooking food properly can allow bugs to survive- this can make you ill.
How do I know if food is cooked?
Sausages, burgers, pork and poultry should bebrown in the middle, never pink
Juices in poultry, meat and meat products shouldalways be clear and free of blood. Pierce meat andpoultry with a knife to check that juices are clear
Beef and lamb joints can be 'rare' in the middle aslong as the outer surface is thoroughly cooked.
Sauces and gravy should be bubbling - stirring liquiddishes frequently helps the food heat thoroughly
Food should be piping hot through the middle -insert a knife into the centre of food and if steam isreleased, this means that the food is piping hot
Food must be cooked for the time and temperaturerecommended by the manufacturer
What happens if I use a microwave?
Microwave ovens are a safe method of cooking aslong as the manufacturer's instructions arefollowed
As with all cooking, make sure meat is not pink inthe middle, juices are clear, and food is piping hot
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Session 6: Low Sugar Baking
39
This session aims to: Help participants recognise and avoid high sugar
items
Learn some basic baking skills
Provide advice on keeping food safe
(Don't forget to photocopy the 'End of Course'evaluation for all adults and children to complete)
Ice breaker suggestionUsing food models/empty food packaging/real foods andsugar cubes, ask group to guess how much sugar is ineach item. Ideas of items to use include soft drinks,sweets, biscuits, etc.
See 'Sugar in Food Demonstration' sheet
Ground RulesDisplay list of ground rules. Remind parents and childrento follow rules.
Recipes
Fruit scones Recipe 20
Fruit cobbler Recipe 21
Carrot & banana squares Recipe 22
Oat and raisin cookies Recipe 23
Key MessagesHealthy Eating
Sweet foods can cause tooth decay and tend tocontain lots of calories without many other nutrientsand so should only be eaten occasionally
Ingredients such as dried fruit, banana, carrots andstrawberries can provide sweetness instead of sugar
Try to drink only water or milk between meals - avoidacidic drinks such as undiluted fruit juice or fizzydrinks between meals as these can cause tootherosion
Limit sugary foods and drinks to mealtimes insteadof between meals
If you buy tinned fruit, ensure that it is in naturaljuices rather than in syrup
Food safety
Do not eat food past its 'use-by date
Food is not dangerous beyond its 'best before date,but it does mean the quality of food can get worse
Make sure that you check the dates on the labels offood, and always store food in the conditionsrecommended by the manufacturer
Save money
Bake in bulk and freeze for a later date
Home baked items can often be cheaper than shopbought
School meals
The governments food based standards state thatschool meals must provide a fruit based dessert atleast twice a week
ResourcesResources available from Hampshire PCTResource Library and Information Service:
CHOMP leaflet
Resources to photocopy in toolkit:
'Search for a Snack' quiz
'Sugar in Food Demonstration'
Resources available fromwww.foodlink.org.uk
Copy the Squares - Frank Foodlink's cat
Food Safety Quiz
Test your food safety knowledge
Food Safety Word Search 2
Resources to download from websites:
BDA Food Facts 'The Truth about.. Sugar' fromwww.bda.uk.com. Click on 'Latest Food Facts'
Evaluation Ask all participants to complete the 'End of Course'
evaluation forms (found later on in the toolkit)
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Recipe 20 - Fruit Scones
Makes approx 10 (Pre-heat oven to gas mark 6 - 400oF / 195oC)
Ingredients
125g / 8oz plain wholemeal flour
125g / 8oz plain flour
2 level tsp baking powder
125ml / 4fl oz semi-skimmed milk
40g /11/2 oz margarine / sunflower spread
50g / 2oz sultanas or raisins
25g / 1oz castor sugar
Method
Place wholemeal flour into a mixing bowl
Sieve in plain flour and baking powder and mix together well
Rub in margarine using fingertips
Add sugar and dried fruit
Saving a little milk to brush scone tops, pour remainderinto flour mixture
Mix to a soft dough
Knead lightly
Roll out to 1-1 1/2cm / 1/2" thickness
Using a cutter, cut out scones and space out on agreased baking tray, reform trimmings and re-roll to cut more.
Brush tops with milk and bake for approximately 15 minutes until risen and firm to touch
Place on rack to cool
Recipe 21 - Fruit Cobbler
Serves approx 4-6 (Pre-heat oven to gas mark 6 - 400oF / 195oC
Ingredients
450g / 1 lb plums - fresh or tinned in juice
Juice from 2 oranges
1 orange - peeled and divide into segments
3 tbsp clear honey
Finely grated rind of one orange
125g / 4 1/2oz wholemeal flour - plain
25g / 1oz soft brown sugar
125g / 4 1/2oz plain flour
40g / 1 1/2oz margarine / sunflower spread
2 level tsp baking powder
125ml / 4 fl oz semi-skimmed milk or natural yoghurt
1 tsp ground mixed spice
Method
Place plums in ovenproof dish
Add orange juice and orange segments
Spoon over honey
Place wholemeal flour into mixing bowl
Sieve in plain flour, baking powder and mixed spice
Rub in margarine - with fingertips
Stir in sugar and orange rind
Add milk or yoghurt and mix to a soft dough
On a lightly floured surface, roll dough out to 1cm /1/2" thick
Using a 4cm biscuit cutter, cut out 8-10 rounds
Arrange on top of the fruit, so that the cobbleroverlaps the sides of the dish
Brush dough with a little milk, place on the middleshelf of the oven
Bake for about 15 minutes
Serve hot
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Recipe 22 - Carrot and Banana Squares
Makes approx 12 servings (Pre-heat oven to gas mark 4 - 350oF / 165oC)
Ingredients
198g / 7oz wholemeal flour
28g / 1oz cocoa powder
14g / 1/2oz baking powder
1/2 tsp mixed spice
57g / 2oz porridge oats
142g / 5oz light soft brown sugar
2 beaten eggs (large)
40ml /1oz sunflower oil
142g / 5oz carrot - peeled and grated
2 small bananas (170g / 6oz without skins)
A few drops of vanilla essence
Method
Grease a cake tin - 28 x 23 cm (11 x 9) ready forcake mixture
Sieve flour, baking powder and mixed spice intomixing bowl (tip bran in sieve back into bowl)
Stir in oats and sugar
Add remaining ingredients and beat well with aspatula / spoon
Pour cake mixture into greased tin
Bake in oven for 44-55 minutes, top of cake should befirm to touch
Leave to cool in tin for a few minutes
Turn cake onto cooling rack
When completely cool cut into squares
Recipe 23 - Oat and raisin cookies
Makes approx 18 - 20 portions (Pre-heat oven to gas mark 5 - 375oF / 190oC)
Ingredients
50g / 2oz raisins
15ml / 1fl oz unsweetened orange juice
150g / 6oz self raising wholemeal flour
14g / 1/2oz baking powder
50g / 2oz porridge oats
50g / 2oz soft brown sugar
1 egg, beaten
2-3 drops vanilla essence
45ml / 3 tbsp oil
Method
Soak raisins in orange juice for 10 minutes. Sieve flourand baking powder into a bowl and add oats andsugar.
Add raisins and orange juice mixture, egg and vanillaessence. Stir well. Slowly add oil, stirring all the timeuntil mixture forms a soft, crumbly dough.
Divide mixture into 18-20 small balls and space wellapart on a greased baking tray. Flatten balls with afork.
Bake in oven for 10-12 minutes.
Leave on tray for 2 minutes to harden beforetransferring to wire rack to cool.
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Search for a Snack!
G S V C U C U M B E R T M L
R T P E A C H K A P P L E L
A C E R E A L A N D M I L K
P Y A I T R O R A N G E O I
E O R C U R R A N T B U N W
S G C E Z O Q I A S A A F I
X U H C O T L S C O N E R F
B R E A D S T I C K A A U R
E T R K X T I N T I N B I U
A L R E R I Z S T O A S T I
N P Y N E C T A R I N E X T
S V W Y U K S A N D W I C H
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Sugar in Food Demonstration
Use grams of sugar or sugar cubes to show how much sugar is in foods
Food Grams of sugar Number of sugar cubes
Mars Bar (68g) 52.6g 19 cubes
Can of cola (330ml) 36g 13 cubes
Tube of fruit pastilles (40g) 31.8g 12 cubes
Danish pastry (110g) 56.5g 20 cubes
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Keeping Food SafeIt is important that the instructions used on foodproducts are followed. Two of the most confusingpieces of information are the 'use by date and the 'best-before date.
What does the use-by date mean?
'Use by' dates are for food which 'goes off' quicklyand once past their date can be harmful if eaten.
Examples of foods with 'use by' dates include:cooked meats, milk, sandwiches, fish, pate, cream cakes
The rules about 'use-by' dates
YOU MUST use the product within its 'use-by dateeven if it looks fine.
Once the food with a 'use by date on it has beenopened YOU MUST follow any instructions on thepackaging such as 'eat within a two days of opening.
Always check the label on the product for specialSTORAGE instructions, such as 'store below +5c'.
Keep products with the nearest 'use-by date at thefront of the refrigerator. This helps to ensure thatfood near its 'use-by' date is used first.
What does the best before date mean?
The best before date is used for food that 'goesoff' less quickly and once past its date is notdangerous to eat but is likely to result in a declineof quality.
Examples of food with a 'best before' date include;tinned products, dried fruit, crisps, chocolate,cereals, biscuits
The rules about 'best before' dates
The 'best before' dates are more about qualitythan safety, so when the date runs out it doesn'tmean that the food will be harmful, but it mightbegin to lose its flavour and texture.
The 'best before' date will only be accurate if thefood is stored according to the instructions on thelabel, such as 'store in a cool dry place' or 'keep refrigerated once opened'.
Eggs are given a 'best before' date rather than a'use-by date. Unlike other foods labelled with a'best before' date it is better to use the eggswithin the date specified, particularly if the eggsare to be served runny. This is because eggs cancontain harmful bugs, which may increase innumber over time and could cause illness.
Calamity Kitchen - Spot the Hazards!
Food + Drink Federation
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Evaluation
Welcome to the evaluation section. It is important for us to monitor the success of the course by talking to thosewho have taken part. The aim of this evaluation is to investigate if the Cook & Eat course has improved knowledgelevels, confidence in cookery skills, budgeting skills and if it has had any effect on the eating habits of thoseinvolved.
To do this successfully, the evaluation form 'Starting Out' needs to be distributed to all of the adult participants atthe beginning of the first session on week one in order to gain a 'baseline' evaluation. There are two versions, onefor parents and one for children. It may be helpful to go through the questionnaire firstly as a group, following onwith individual help if required.
The 'End of Course' evaluation needs to be given out at the end of the week six session. This time, there are twoslightly different versions - one for adults and one for children and these also include questions on what participantsthought of the course. Some of the younger children may need some help with this.
There is also an evaluation form for the school course leader and the catering leader to complete. This informationis essential, as it tells us how many participants attended, how the course went, and gives us suggestions on how wecan improve Cook & Eat. This needs to be completed at the end of each course that is run.
You may also be asked to collect other information from participants on diet and their views of the course. If this isthe case, we will write to you with further instructions.
Please make sure that these forms are completed by all participants and returned to the course leader.Feedback is vital to show how we can improve the course and ensure that funding is continued. Please encourage allattendees to give feedback.
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Cook & Eat Evaluation for adults - Starting OutWelcome to the Cook & Eat course. Before you begin, we would like you to answer the following questions sothat we can check that the course is successful in meeting its aims. This is not a test, so there is no need to putyour name on this questionnaire. Results are confidential. We will ask you to complete a similar form at the endof the course, and this will also include questions about your opinion of the course, and if anything needschanging. Again, this is confidential. Many thanks for your help and happy cooking!
Cookery Skills
How confident do you feel about doing the following?
Preparing fruit and vegetables
Making soup
Making a sauce to use in different recipes
Low fat cooking
Baking low sugar items
Balanced Diet
Meat is the only source of protein
It is good to eat a wide range of foods
Milk and dairy foods are good for your teeth and bones
Potatoes, rice and bread are a good source of energy
Fruit and vegetables are a good source of vitamins
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True False Dont know
Very Not veryConfident Confident
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Food Safety & Hygiene
Raw meat should always be stored at the top of the fridge
You should always reheat foods thoroughly
You should use different or clean chopping boards for preparing different foods
Always use your finger to taste food
Always wash your hands before food preparation
Thank you!
True False Dont know
0 1-3 4-6 6+
0 1-3 4-6 6+
What do you eat?
In a normal week, how many times do you (not your family) eat the following foods?
Fruit
Vegetables
Fizzy Drinks
Biscuits / Cakes
Crisps
Chips
Pre-prepared meals
Takeaway meals
In a normal week, how many times do your children eat the following foods?
Fruit
Vegetables
Fizzy Drinks
Biscuits / Cakes
Crisps
Chips
Pre-prepared meals
Takeaway meals
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Cook & Eat Evaluation for adults End of CourseCookery Skills
How confident do you feel now about doing the following?
Preparing fruit and vegetables
Making soup
Making a sauce to use in different recipes
Low fat cooking
Baking low sugar items
Balanced Diet
Meat is the only source of protein
It is good to eat a wide range of foods
Milk and dairy foods are good for your teeth and bones
Potatoes, rice and bread are a good source of energy
Fruit and vegetables are a good source of vitamins
Food Safety & Hygiene
Raw meat should always be stored at the top of the fridge
You should always reheat foods thoroughly
You should use different or clean chopping boards for preparing different foods
Always use your finger to taste food
Always wash your hands before food preparation
True False Dont know
Lots more Slightly more No Lessconfident confident change confident
True False Dont know
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What do you eat?
In a normal week, how many times do you (not your family) eat the following foods?
Fruit
Vegetables
Fizzy Drinks
Biscuits / Cakes
Crisps
Chips
Pre-prepared meals
Takeaway meals
In a normal week, how many times do your children eat the following foods?
Fruit
Vegetables
Fizzy Drinks
Biscuits / Cakes
Crisps
Chips
Pre-prepared meals
Takeaway meals
0 1-3 4-6 6+
0 1-3 4-6 6+
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What did you think..?
Did you enjoy the course?
What did you like best about the course?
Is there anything you didn't like about the course? Please tell us:
How could we make the course better? Please tell us your suggestions:
Have you tried any of the recipes used in the Cook & Eat course at home? If yes, please circle which recipes:
Fruit smoothie Fruit kebab
Vegetable soup Pizza
Leek and Potato soup Bolognaise
Cod in tomato sauce Italian frittata
Sweet potato & lentil curry Bean casserole
Fish and chunky chips Stir fry vegetables
Tandoori chicken Fruit scones
Fruit cobbler Carrot & banana squares
Oat and raisin cookies
Thank you for taking part in the Cook & Eat Course and for completing thisquestionnaire. If you have any other comments please add below:
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Cook & Eat Evaluation for children -end of course Did you enjoy the course? Please circle appropriate answer:
What did you like best about the course?
Is there anything you didn't like about the course? Please tell us:
How could we make the course better? Please tell us your suggestions:
Have you tried any of the recipes used in the Cook & Eat course at home? If yes, please circle which recipes:
Fruit smoothie Fruit kebab
Vegetable soup Pizza
Leek and Potato soup Bolognaise
Cod in tomato sauce Italian frittata
Sweet potato & lentil curry Bean casserole
Fish and chunky chips Stir fry vegetables & rice
Tandoori chicken Fruit scones
Fruit cobbler Carrot & banana squares
Oat and raisin cookies
Thank you for taking part in the Cook & Eat Course and for completing thisquestionnaire. If you have any other comments please add below:
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Cook & Eat Course Evaluation -Course Leader (Cook)
School name:
Date:
In your opinion, how do you feel that the course went?
Do you think that the recipes used were appropriate, if not please tell us why?
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Do you think participants learned anything new? If so, what was this?
Do you think that the resources (e.g. leaflets, puzzles, etc) used were appropriate? If not, please let us know why:
How do you think that the course could be improved? e.g. more training, time
Any other comments:
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Cook & Eat Course Evaluation - Course leader (school) School name:
Date:
How many participants attended each session?
Session 1 2 3 4 5 6
Number of adults
Number of children
How many participants completed the whole course (i.e. attended at least 5 sessions out of 6)?
. adults .. children
In your opinion, how do you feel that the course went?
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Do you think participants learned anything new? If so, what was this?
Do you think that the resources (e.g. leaflets, puzzles, etc) used were appropriate?If not, please let us know why:
How do you think that the course could be improved? e.g. more training, time
Any other comments:
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Useful Contacts
Ileana Cahill
Healthy Schools - Hampshire PCT
Tel: 023 8062 7646
Email: [email protected]
Susan Dewey
Resource Library and Information Manager - Hampshire PCT
Tel: 01256 312 244
Email: [email protected]: www.healthresources.hantspct.nhs.uk
Environmental Health- Eastleigh Borough Council
Tel: 02380 688 368
Email: [email protected]
Karen Hazzard
Community Dietitian - Winchester & Eastleigh Healthcare Trust
Tel: 01962 824 691
Email: [email protected]
Jeanette Keyte
Public Health Nutritionist - Hampshire Primary Care Trust
Tel: 023 8062 7649
Email: [email protected]
Louise Morgan
Health Development Officer - Eastleigh Borough Council
Tel: 023 8068 8095
Email: [email protected]
Kate Palmer
Hampshire County Council Catering Service
Tel: 023 8062 7723
Email: [email protected]
Julie Thompson
Healthy Schools - Hampshire PCT
Tel: 023 8062 7647
Email: [email protected]
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Appendix 1 Example of letter to parents/carers
Date
Dear Parents / Guardians,
Currently there is much discussion nationally concerning healthy eating, particularly with regard to children and their
diets. In response to this, [name of school], in partnership with Hampshire Primary Care Trust and Big Lottery Fund
Chances 4 Change are running a Cook and Eat programme.
The emphasis of this project is healthy food, food preparation and food tasting.
We have planned a six week course that is very much hands on, very educational and includes nutritional information
and suggestions on how to achieve a healthy and interesting, varied diet.
In an effort to involve the family the course is open to a parent/adult carer and child who must attend [name of school].
The six week course will start on XX/XX/XX and run on the following days: XX/XX/XX, XX/XX/XX, XX/XX/XX, XX/XX/XX
and XX/XX/XX. There will be no charge for the course.
The course will be run by staff currently working within the school: [name of person].
If you are interested in attending the course with your child please complete the reply slip below and return it to the
school office.
Yours sincerely
Headteacher
[name of school] Cook and Eat
Childs name: __________________________________ Class:___________
My child and I would like to sign up for the Cook and Eat, to run for six weeks from XX/XX/XX to XX/XX/XX.
Signed:_______________________________________ Date:____________ Tel no:______________________
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Appendix 2 How to write a Press Release
Writing a press releasePress releases are an important way of getting attention in the local media - but you are in competition soappearing in the paper or on radio/TV is not guaranteed.
Here are some helpful points you may wish to consider:
Seek approval from communications/press offices of all organisations involved (see below)
Use your organisation's headed paper.
Press releases MUST be interesting with a BENEFIT & WOW factor. What makes the story special eg is it thefirst, the biggest etc.
Be positive and exciting - what's your most dramatic claim?
They should be easy to read and understand