Nutrition, Food Safety Alone and Okay

Transcription

1 Nutrition, Food Safety Alone and Okay Objectives: Objective 1: Practice safety around the home and personal safety Objective 2: Practice decision-making skills you would use when staying home alone Objective 3: Children will learn the importance of good nutrition by: Identifying snacks can be good for you. Selecting nutritious snacks that you can eat when home alone. Learning and developing kitchen management and safety skills. Target Audience: K-8th grade youth Life Skill(s): Decision Making, Healthy Lifestyles Character Focus: Responsibility Delivery Mode: Group Meeting Time Allotted: 30 minutes Materials Needed for the Lesson: Food models or Food posters Snack posters Thirsty, Really Hungry, Crunchy, and Juicy. Activity guides Suggestions Snacks and Kitchen Safety Situations Educational Leaflets Nutrition Snack Inventory and Kitchen Know-How Number of Participants: 2 to 50

2 Author(s): Eloise Futrell, Family Life Specialist (Retired), Adapted and made available by Diane D. Sasser, Ph. D., and Lanette Hebert, M. S., 4-H Coordinator, Southwest and Central Regions Visit our web site at Issued in furtherance of Cooperative Extension work, Acts of Congress of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. The Louisiana Cooperative Extension Service provides equal opportunities in programs and employment. Louisiana State University Agricultural Center, William R. Richardson, Chancellor, Louisiana Agricultural Experiment Station, David J. Boethel, Vice Chancellor and Director, Louisiana Cooperative Extension Service, Paul D. Coreil, Vice Chancellor and Director.

3 Most children eat snacks after school and children who care for themselves must choose and/or prepare their own snacks. Snacking is a way of life for Americans; it is a habit but not necessarily a bad one. In fact, snacks can be good for you if the right ones are chosen. Snacks can be good for you. Some that many eat regularly are O.K. once in a while. Others are better and they would be good for you anytime. Today we ll talk about the ones that do the most for your body. It is important that anything we eat, even snacks, be nutritious, contain 30% or less fat, have a low sugar content, and provide your body with the building blocks of nutrition including those that build strong bones and teeth, those that build muscles and red blood cells, those that are good for your hair and skin as well as those which provide you with energy and materials for growth. But you also want goods with good taste and that are satisfying. We won t enjoy eating foods no matter how good they are for us if they don t taste good and are not satisfying. (See Take 10 and OrganWise Guys lessons for more information). At your age, you need more calcium and other nutrients like Vitamin A than adults because your body is still growing and getting in shape to become an adult. Are you hungry or thirsty when you get home from school? What do you crave? Something crunchy? Something juicy? Satisfying? Let talk about which snacks satisfy your After School Snack Attack and which are appropriate and nutritious. (Have students put food models in a stack as they apply to each category Thirsty Crunchy etc, Do you cook? How safe are you in the kitchen? Let s discuss some situations that may occur in the kitchen. (Distribute cards, role play and discuss. Use each discussion to make points.) Do you use the appliances in your home? Microwave? Blender? Toaster oven? Have a parent show you how to use these and practice under their supervision until they feel you know how to use them? Conclusion: Name some nutritious snack foods. What are some safety rules for the kitchen when you re preparing food? What was the last kitchen hazard you remember seeing? What ideas will you use the next time you reach for a snack? Or prepare food in a kitchen? Other possible activities: Laminate Thirsty, Crunchy, Really Hungry, and Juicy posters. Get children to brainstorm about possible snacks in each category. Write on poster with washable pen. Wipe clean and re-use posters. (List of suggestions is included. You will know of many more.)

4 Snacks on Snacks activity Use Vegimal puppets, empty cartoons, real foods, etc. to show how you can load a snack with snacks. As each snack food is removed, talk about its value. Have a tasting party. Serve some not-so-common foods that are nutritious snacks. If in appropriate location with the right equipment have kids work in groups and prepare simple snacks: fruit/milk drinks; pizzas, etc. Take time to teach equipment use and safety techniques. Kitchen safety situations: discuss or role-play some or all of the safety situations.

5 KITCHEN SAFETY SITUATIONS Discuss or role-play some or all of these kitchen safety situations. SITUATION 1: Amy has long floppy sleeves and is cooking on the stove. The front burner is on with a pan of water to heat. The back burner has a pan of food that needs stirring as it is heating. Amy is going to stir the food, what could happen? What should Amy do? DISCUSSION: Sleeve can catch a handle as you are reaching for something. Sleeve can touch the flame or burner and start burning. Sleeve can dip into boiling water and burn arm. SITUATION 2: Bob is fixing a snack in the kitchen. His kitten comes in to investigate. Bob picks the kitten and pets her and then sets her down. Bob goes back to fixing the snack. What rule of kitchen safety did Bob break and what would you do differently? DISCUSSION: Always have clean hands while working with food. Bob should have washed his hands and dried them after he had picked up the kitten. SITUATION 3: Tom is pouring milk into a glass for a snack and accidentally spills some on the floor. The milk is put back in the refrigerator. Tom drinks his milk and begins to set the table for dinner. As Tom is walking across the floor carrying the dishes to the table, what might happen? DISCUSSION: Tom could slip and fall. If the spill is there a long time, it could start smelling terrible. door. What could happen? What would you have done and why? DISCUSSION: Run into the cupboard, bump head, even cut head, if open drawer, food could be spilled into it. SITUATION 5: Pat washed his hands before he started making a toaster snack. Pat did not dry his hands. What are some things that could happen because Pat has wet hands? DISCUSSION: Drop something out of your hands, possibly break it. You could cut yourself if handling a knife with wet hands. You could get shocked if you have wet hands and plug in an electrical appliance like a toaster. SITUATION 6: Ann is preparing a snack after school. She gets out milk, pours a glassful and leaves both glass and carton out; opens up the bread sack for two slices and leaves it open; gets butter and tuna salad out of the refrigerator and makes a sandwich and leaves the butter and tuna salad out; eats her sandwich and leaves the kitchen. What s going to happen? How would you act out this situation with good kitchen safety? DISCUSSION: Spoiled, ruined food. Make others sick if left out for a long time then put away and someone else got it out to eat. Bacteria have a chance to grow at room temperature. SITUATION 4: Jenny gets something out of one of the kitchen cupboards and forgets to close the cupboard door. At a later time, Jenny comes back into the kitchen and has forgotten about the

6 Kitchen Safety Situations Cards Separate cards and distribute for discussion and role-play. SITUATION 1: Amy has long floppy sleeves and is cooking on the stove. The front burner is on with a pan of water to heat. The back burner has a pan of food that needs stirring as it is heating. Amy is going to stir the food, what could happen? What should Amy do? SITUATION 2: Bob is fixing a snack in the kitchen. His kitten comes in to investigate. Bob picks up the kitten and pets her and then sets her down. Bob goes back to fixing the snack. What rule of kitchen safety did Bob break and what would you do differently? SITUATION 3: Tom is pouring milk into a glass for a snack and accidentally spills some on the floor. The milk is put back in the refrigerator. Tom drinks his milk and begins to set the table for dinner. As Tom is walking across the floor carrying the dishes to the table, what might happen? SITUATION 4: Jenny gets something out of one of the kitchen cupboards and forgets to close the cupboard door. At a later time, Jenny comes back into the kitchen and has forgotten about the door. What could happen? What would you have done and why? SITUATION 5: Pat washed his hands before he started making a toaster snack. Pat did not dry his hands. What are some things that could happen because Pat has wet hands? SITUATION 6: Ann is preparing a snack after school. She gets out milk, pours a glassful and leaves both glass and carton out; opens up the bread sack for two slices and leaves it open; gets butter and tuna salad out of the refrigerator and makes a sandwich and leaves the butter and tuna salad out; eats her sandwich and leaves the kitchen. What s going to happen? How would you act out this situation with good kitchen safety?

7 Nutritious Snacks Juicy Grapes* Oranges* Grapefruit Berries Tangerines Tomatoes Plums Peaches Apricots Cantaloupe Watermelon Other melons Pineapple* Apples Pears Canned fruit (without sugar, canned in its own juice, or water packed) Thirsty Carrot juice Water Orange juice + Grapefruit juice Tomato juice V-8 juice Apple juice + Orange grapefruit Pineapple orange juice + Whole milk Skim milk Low- fat milk (+ unsweetened) Crunchy Carrots Radishes Turnips Rutabagas Potato Cauliflower Cabbage wedges Green peppers Celery Onions Popcorn* Cucumbers Lettuce wedge Broccoli Crackers * Not recommended for children under 5 years of age Adapted from the Eat, Drink and Be Merry publication, State of Nebraska Department of Health Really Hungry Pizza Meat cubes Cheese cubes Cottage cheese Yogurt plain or with your own fruit added Nuts (peanuts, walnuts)* Sunflower seeds * Eggs (hard cook, deviled) Whole wheat or enriched bread Peanut butter Jerky Sandwiches Cookies, muffins w/fruit Author(s): Eloise Futrell, Family Life Specialist (Retired), Adapted and made available by Diane D. Sasser, Ph. D., and Lanette Hebert, M. S., 4-H Coordinator, Southwest and Central Regions Visit our web site at Issued in furtherance of Cooperative Extension work, Acts of Congress of May 8 and June 30, 1914, in cooperation with the United States Department of Agriculture. The Louisiana Cooperative Extension Service provides equal opportunities in programs and employment. Louisiana State University Agricultural Center, William R. Richardson, Chancellor, Louisiana Agricultural Experiment Station, David J. Boethel, Vice Chancellor and Director, Louisiana Cooperative Extension Service, Paul D. Coreil, Vice Chancellor and Director.

8 Juicy

9 Crunchy

10 Thirsty

11 Really Hungry

12 Nutritious Snacks: Snack Inventory Snacks I am permitted to eat: Snacks we have in our house that I can make for myself: In refrigerator In cupboards Snacks I need help in preparing ahead: My favorite snacks are: 1 st choice: Author(s): Eloise Futrell, Family Life Specialist (Retired), Adapted and made available by Diane D. Sasser, Ph. D., and Lanette Hebert, M. S., 4-H Coordinator, Southwest and Central Regions Visit our web site at Issued in furtherance of Cooperative Extension work, Acts of Extension Service provides equal opportunities in programs and employment.

13 Kitchen Know-How While Cooking: Wipe up spills immediately Keep cabinet doors and drawers closed so you don t bump into them. Dry hands before plugging into appliances. When cooking on stove, keep pot handles turned in toward stove, do not reach across hot burners especially when wearing long sleeves. Prepare food on clean cutting board not bare counter top. Follow each step of recipe carefully. Wash your hands often always after touching face or hair, blowing nose, coughing or handling pets. When finished: Wash all utensils and work area. Sweep floor. Check to see that you ve put away all ingredients and utensils. Setting the Table: Arrange silverware in the order in which you use it with the piece to be used first on the outside, farthest from the plate. Place forks, napkins, and salad plate on the left; place knives, spoons and glasses on the right. Author(s): Eloise Futrell, Family Life Specialist (Retired), Adapted and made available by Diane D. Sasser, Ph. D., and Lanette Hebert, M. S., 4-H Coordinator, Southwest and Central Regions Visit our web site at Issued in furtherance of Cooperative Extension work, Acts of Extension Service provides equal opportunities in programs and employment. Louisiana State University Agricultural Center, William R. Richardson, Chancellor, Louisiana Agricultural Experiment Station, David J. Boethel, Vice Chancellor and Director, Louisiana Cooperative Extension Service, Paul D. Coreil, Vice Chancellor and Director