Fresh Grown Cooking for Kids Program Manual
Fresh Grown Cooking for Kids Manual
Healthy Youth Program
Fresh Grown Cooking for Kids Program Manual
Healthy Youth Program Linus Pauling Institute Oregon State University
1 Updated May 2015
Fresh Grown Cooking for Kids Manual
Table of Contents
INTRODUCTION
ABOUT THE LINUS PAULING INSTITUTE HEALTHY YOUTH PROGRAM MISSION CONTACT INFORMATION
ABOUT THE HEALTHY YOUTH PROGRAM
HOW IT ALL STARTED OUR PROGRAM PHILOSOPHY
CHILD-CENTERED AND STRENGTH-BASED APPROACH TO WORKING WITH YOUTH
ABOUT FRESH GROWN COOKING FOR KIDS
GOAL AND OBJECTIVES CLASS INFORMATION PARTICIPANTS SUGGESTED MATERIALS
CLASS STRUCTURE AND OVERVIEW
PREPARING FOR CLASS
OVERVIEW: A TYPICAL DAY AT FRESH GROWN COOKING FOR KIDS 6 KEY STEPS WHEN COOKING WITH KIDS
TALKING TO KIDS ABOUT COOKING SAFETY FIRST AID AND HANDLING EMERGENCIES
OUTREACH AND ADVERTISING
SAMPLE FLIER
STAFFING
STAFF
VOLUNTEER RECRUITMENT: SAMPLE POSTING
TRAINING
APPENDIX
PHOTOS OF KITCHEN SPACE
HELPFUL LINKS
Updated May 2015
Healthy Youth Program
3 3 3 3
4 4 4 4
5 5 5 5 5
6-8 6 6 7 8 9
10 10
11-12 11 11 12
13-16 13-15
16
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Fresh Grown Cooking for Kids Manual
Healthy Youth Program
Introduction
About the Linus Pauling Institute
The mission of the Linus Pauling Institute is to promote optimal health through cutting-edge nutrition research and trusted public outreach. To accomplish this we will:
Discover basic mechanisms underlying the biology of aging and the causes of metabolic and age-related diseases
Develop effective approaches to slow aging and postpone metabolic and age-related diseases through diet, micronutrients, and phytochemicals
Advance the principles of healthy living and healthy aging in the public arena, thereby empowering people everywhere to add years of health and vitality to their lives
Advancing healthspan, not just lifespan, is our passion.
Healthy Youth Program Mission
Empowering youth and their families to achieve optimal health through hands-on education.
The Healthy Youth Program is a wellness and healthy lifestyle program for children (preschool through grade 12) and their families. Most of our programs are based on vegetable gardens, linking a healthy and active lifestyle with a healthy and sustainable environment and providing fresh produce for families in need. We engage children and families through participatory education, hands-on activities, and interactive dialogue. All of our programs are youth and family centered, tailored to their unique needs, and build on the strengths of the participating youth and families for long-term success.
Contact us:
Healthy Youth Program Linus Pauling Institute Oregon State University 307 Linus Pauling Science Center Corvallis, OR 97331
(541) 737-8014 hyp@oregonstate.edu lpi.oregonstate.edu/healthyyouth
3 Updated May 2015
Fresh Grown Cooking for Kids Manual
Healthy Youth Program
About the Healthy Youth Program
How it All Started
Providing public education on the role of diet, lifestyle, and micronutrients in promoting optimal health, preventing disease, and increasing healthspan has been a major commitment of the Linus Pauling Institute (LPI) since its inception at Oregon State University in 1996. As part of LPI's public outreach, the Healthy Youth Program was founded in 2009. Our goal is to educate children (preschool through grade 12) and families through evidence-based and hands-on activities. Our vision is for a community of healthy, happy and active children and families.
Our Program Philosophy
The Healthy Youth Program is a wellness and healthy lifestyle program. For us, wellness and a healthy lifestyle include physical, mental, and social well-being. It is our goal to help children and families improve their dietary intake and increase their level of physical activity. In addition, a central focus of our programs are family and peer relationships and interactions. We believe that children and families don't live in a vacuum ? children are part of families and families are part of communities. Therefore, it is important for us to support children and their families to develop healthy family and peer relationships and to grow as individuals to reach their full potential.
Child-Centered and Strength-Based Approach to Working with Youth
Our youth programs are based on a child-centered and strength-based philosophy which focuses on the child's strength and assets ? not on the child's weaknesses or deficits. It is our goal to engage in a relationship with each child that allows us to explore areas where a child is functioning well and feels good about him- or herself. Central to our program philosophy is our belief that every child is unique and has personal strengths and assets. The inability to demonstrate an emotional or behavioral skill is considered as an opportunity to learn and grow, not as an inherent failure.
Our programs are designed to help children develop emotional and behavioral skills, competencies, and characteristics that (1) create a sense of personal accomplishment, (2) contribute to satisfying relationships with other family members and peers, (3) strengthen the child's ability to deal with adversity and stress, and (4) promote a child's emotional and social development.
4 Updated May 2015
Fresh Grown Cooking for Kids Manual
Healthy Youth Program
About Fresh Grown Cooking for Kids
Throughout the school year, we offer cooking classes tailored to elementary school students. In addition to learning cooking basics and kitchen safety, children engage all of their senses as they explore new recipes. Produce from the garden is used whenever possible, helping students make the connection from "soil to seed to plate" as they prepare meals together.
Goal Help children learn basic cooking skills and develop healthy eating habits.
Objectives Teach children about the importance of making healthy food choices Teach children to read, follow and prepare a recipe Teach children kitchen safety and food preparation skills Provide an opportunity for children to learn to work as a team Provide opportunities to taste new foods
Class Information Classes are held one day a week for two hours o Staff and volunteers are onsite for three hours: class time with students is two hours with a half-hour prep and half-hour cleanup time before and after class with only staff/volunteers Sessions can range anywhere from four to six weeks
Participants Fresh Grown Cooking for Kids is designed for children ages 6-12 years old o Tip: offering two different class sessions (one session for children ages 6 to 8 and one session for children ages 8 to 12) allows you to tailor the class to different skill levels The ideal ratio of supervision is one staff per three or four children
Suggested Materials Dishes, glasses or cups, silverware, pots, pans, basic kitchen utensils, hand soap, dish soap, sponges, hand towels Aprons and nametags for staff and participants
5 Updated May 2015
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