Oakwood School. Sophia Carstens Lauren Chiarelli Mallory Harvey Alexandra Johnson Emily Lancaster Caitlin Radcliffe

Transcription

1 Oakwood School Sophia Carstens Lauren Chiarelli Mallory Harvey Alexandra Johnson Emily Lancaster Caitlin Radcliffe

2 Oakwood Demographics- Oakwood School is located on 1401 W. Mountain Ave. and is home to students kindergarten through fifth grade, their parents and 9 facult members. Tiffany Wier was our service learning coordinator and connected us Shawn Stoocksberry, the principle of Oakwood School. Oakwood s Philosophy- Oakwood School is an alternative to the traditional classroom. Since each child is an unique individual with the ability and desire to participate in his or her education, Oakwood is designed to promote each child's eagerness to learn

3 Service Learning Activities Ordering and Serving Lunches Partnered with a local restaurant to provide lunches on Tuesday s and Thursdays Developed and budgeted an age appropriate menu Standardized lunch portion sizes Served low-fat milk Built relationships with the students and encouraged them to eat healthy by sitting with them during lunch. Menu items provided by Rainbow Turkey Meatballs with marinara sauce served with quinoa mixed grilled vegetables Vegetable and cheese burritos with salsa served with black beans Grilled tempeh and vegetable served with sweet-potatoes Quesadillas with cauliflower, salsa, black beans, and tortilla chips Salad bar with soup/sandwich Specialty Frankenstein peppers for Halloween

4 Nutrition Education Units Classroom component- Educated students on fall vegetables and nutrition facts Formatted a fall vegetable poster for display in hallway Developed a taste testing activity Created a vegetable and nutrition related worksheet Provided recipes to involve parents Cooking Demonstration- Taught 3 rd, 4 th, and 5 th grade students different cooking methods for 3 vegetables Provided vegetable themed worksheets with age appropriate nutrition information Had students prepare the chosen vegetables with supervision Directed students to share their experience and prepared food to the prekindergarten class.

5 Learning Activities-Classroom Component

6 Learning Activities-Cooking Demonstration

7 Description of Materials Fun Fall Vegetable Poster Food Critic for a day worksheet Vegetable matching worksheet Recipes for Fall Vegetable tasting presentation Laura Markham s MyPlate meal planning activity USDA tips to being a healthy role model Nutrition related worksheets to the cooking demonstration class Take home recipes from the cooking demonstration Materials used

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9 Sweet Potatoes! Recipe: Brilliant Sautéed Broccoli and Cauliflower Smashed and Mashed Sweet Potatoes 6-7 large sweet potatoes Recipe makes 6 servings 1 tablespoon of butter Sprinkle of cinnamon Ingredients Sprinkle of salt ½ pound broccoli florets, ½ pound cauliflower florets. Preheat the oven to 425 ( depending on the oven). Spray a nonstick cookie sheet and 3 tablespoons set grated Parmesan cheese aside. Cut sweet potatoes in half and place half-side down on the cookie sheet. Bake the sweet 2 tablespoons olive oil potatoes for about 1 hour or until very soft and browned. When the sweet potatoes have cooled, 1/4 teaspoon salt scoop the flesh out into a mixing bowl. Mash together with butter, cinnamon, and salt until 1/8 teaspoon black pepper smooth. Serve warm. Directions Sweet Potato Fun: Facts About Sweet Potatoes Sweet potatoes are roots and regular potatoes are tubers but both grown underground. 1. Fill a pot with water and bring to a boil. When the water comes to a boil, add the broccoli and Sweet potatoes are full of vitamins E and C and especially vitamin A, which can help your cauliflower florets. Allow the broccoli/cauliflower to cook for 1 to 2 minutes until tender. Immediately eyesight! remove the vegetables from the boiling water and set aside to cool. Sweet potatoes are packed with important minerals such as iron, which can help your 2. blood In a stay small bowl, mix together the Parmesan cheese, salt and black pepper. healthy! 3. Cut or break the broccoli and cauliflower florets into bit size pieces. George Washington grew sweet potatoes on his farm when he was our first president. 4. Place the broccoli and cauliflower in a skillet over medium heat and drizzle with the olive oil. Sautee Sweet potatoes are the official vegetable of North Carolina and this state grows the most the sweet vegetables for 1 to 2 minutes. potatoes in the entire country! 5. Remove from the heat and dust with the Parmesan cheese mixture and serve. George Washington Carver, an inventor in the 1800 s, came up with 118 uses for sweet potatoes, including stamp glue! Vocabulary Doctors in colonial times recommended eating sweet potatoes to cure many sicknesses and injuries. Puzzle Word Bank: (complete crossword puzzle on the back!) Cruciferous vegetable- A group of related vegetables with peppery-flavored leaves examples of cruciferous vegetables are cabbages, broccoli, cauliflower, Brussels sprouts and turnips. Iron Colonial Times North Carolina Cinnamon Broccoli- A coniferous vegetable closely related to the cauliflower with clusters of green edible Eyes Flesh flower buds. Sixty Minutes Orange George Washington Cauliflower- A coniferous vegetable closely related to the broccoli with a whitish edible flower head. Florets- The tight, branched clusters of flower buds that together form a head of cauliflower or broccoli. Sautee-To cook quickly in a small amount of oil over heat. Boil- To cook in water or liquid until bubbles break on the surface of the liquid.

10 Description of Audience Students The students were split about 50/50 girls and boys. Students ages ranged from prekindergarten to fifth grade They came from all different socioeconomic and ethnic backgrounds There was a diverse range of food experience and nutrition education among the students. Some were also more willing to try new foods than others. Parents Varying degrees of parent involvement and volunteers.

11 Description of Setting Fun Fall Vegetables Mrs. Stooksbury s 1st and 2nd graders Presented to 9 students Presented after lunch in a small classroom We presented different fall vegetables using pictures, posters, and the actual vegetable to taste and one to hold. We gave them a food critic worksheet and a brochure of recipes to take home. MyPlate Presentation Presented at a Friday morning meeting to Oakwood parents There were about 20 parents present Introduced parents to the MyPlate method and a meal planning activity to encourage involving their children in meal planning at home. We gave them 2 take home pamphlets of USDA MyPlate tips on being a healthy role model. Cooking Demonstration After lunch on a Thur in the Oakwood kitc Did a cooking class/demonstration 3rd, 4th and 5th grade who then presented food to the prekindergarteners. Cooked with 8 studen served to 10 students Sudents were given a activity worksheet w provided recipe for e vegetables prepared sweet potatoes, broc and spaghetti squash

12 Goals Overall goal: Increase nutrition education and introduce new foods and variety in order fo the students of Oakwood School to broaden their health awareness and food intake diversity and develop healthy lifestyle skills to be continued in the future. The behavior construct used for the children was the theory of planned behavior. We used the anchor, add, apply and away theory with the parents. Goal for Serving Lunches: The goal of our involvement in serving and planning lunch for th students of Oakwood School was to incorporate healthy (low-sodium, low-fat) lunch options two times a week, provide opportunity for the students to try new foods, and to interact with the students in an informal setting to encourage good eating and social habit Goal of Classroom Component: The goal of our classroom components (vegetable tasting, MyPlate parent presentation, and cooking demonstration) was to teach the kids that there are fun, healthy alternatives for delicious meals while involving all of the students in enjoyable activities and including food tastings and take-home materials for them and the families.

13 Some of our strategies for our previously described learning activities were making sure that the students were always involved. We applied hands-on strategies to ensure optimal learning by: Included the students in taste testing of fall vegetables. Gave them recipes to take home to cook with Mom and Dad. Did a cooking demonstration where students cooked and presented the food to a younger class. Strategies

14 Lessons learned and Recommendations During our experience at Oakwood we learned how to communicate with students of a different age group and nutrition understanding. We also learned about prioritizing need and planning realistic goals Our recommend for future CSU participation at Oakwood School would be to increase student meal planning. Personal connections and genuine interest was the most effective way to motiv Oakwood students to try new things

15 Evaluation We evaluated the 4th and 5th grade students understanding through their presentation to the prekindergarten class after the cooking demonstration We asked parents for feedback during the MyPlate presentation Received notes and messages from parents and faculty on our success and point of improvements. Developed continuous menu modifications as requested by the students Theoretical Evaluation We would have liked to have students and parents complete evaluations on our performanc and make suggestions for the future Special thanks to Oakwood School and Tiffany Wier!