Cooking Club Lesson Plan

Size: px

Start display at page:

Download "Cooking Club Lesson Plan"

Bruce McGee
5 years ago
Views:

1 Cking Club Lessn Plan Vegetables Grades 6-12 I. Lessn Objectives: A. Students will discuss the rle f the varius nutrients fund in vegetables. B. Students will state the health benefits f eating a variety f vegetables. C. Students will identify the apprpriate vegetable subgrup fr named vegetables. II. Behavir Outcmes: A. Make half yur plate fruits and vegetables, at least half yur grains whle grains, and switch t fat-free r lw-fat milk and milk prducts. III. Pennsylvania Educatinal Standards: A Fd Science and Nutritin B. 1.6 Speaking and Listening C Cncepts f Health D Healthful Living IV. Materials A. Handuts- cpies f recipe, Chse Bright Clred Veggies handut frm Learning ZneXpress r a similar handut. B. Additinal Activities- Vegetable Grups wrksheet, Vegetable Vcabulary Match Up wrksheet (grades 9-12) C. MyPlate Graphic Pster highlighting the vegetable grup r ther apprpriate pster depicting a variety f vegetables. D. Reinfrcement that cnveys the apprpriate nutritin message E. Hand wipes, glves, hairnets/head cverings, aprns, tableclth F. Fd and cking supplies needed fr recipe G. Paper prducts needed fr preparing and serving recipe (i.e. plates, bwls, frks, spns, serving utensils, etc.) H. Ten Tips Sheet: Add Mre Vegetables t Yur Day V. Prcedure: Text in italics are instructins fr the presenter, nn-italicized text is the suggested script. A. Intrductry 1. Lessn Intrductin a. Intrduce yurself and the nutritin educatin prgram/rganizatin presenting the lessn. Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 1

2 b. Review previus lessn. c. Briefly intrduce the lessn tpic and recipe that will be prepared. Explain that in this lessn, students will learn why it is imprtant t eat a variety f vegetables every day and discver the different subgrupings f vegetables n MyPlate. B. Develpmental 1. Discussin f lessn tpic a. Ask students t name the vegetables that they ate yesterday. These vegetables may be listed n the bard. When listing them, try t list them tgether by vegetable subgrup which yu can refer back t later in the discussin. b. Distribute Chse Bright Clred Veggies handut. c. Referring t a MyPlate Graphic pster r ther apprpriate pster, ask the students: What des MyPlate recmmend t us abut eating vegetables? Slicit respnses and review the fllwing pints: i. Half f ur plate shuld be fruits and vegetables. ii. We shuld vary ur vegetables in rder t get a variety f nutrients. iii. Raw, cked, fresh, frzen, canned, and dried r 100% vegetable juice all cunt twards vegetable intake. d. Ask the students: Why shuld we eat a variety f vegetables? Slicit respnses and tie them int a discussin n the imprtance f eating vegetables. Include the fllwing pints: i. Eating vegetables as part f a healthy diet can reduce the risk f sme diseases. ii. Vegetables prvide a variety f nutrients that are vital fr health. iii. Vegetables are naturally lw in fat and calries and high in ther nutrients, making them nutrient dense fds. iv. Ask students: What des nutrient dense mean? Remind students that fds that are nutrient dense have a lt f nutrients fr a lwer amunt f calries. e. Ask students: Can anyne name a vitamin, mineral, r ther nutrient that is cmmnly fund in vegetables? Slicit respnses. Prmpt as needed, highlight the fllwing nutrients: i. Vitamin A: helps with eyesight; fund in tmates, carrts, kale, brccli, asparagus, and green peppers. Vegetables that are red, range, r dark green tend t have mre Vitamin A. ii. Vitamin C: helps prtect the bdy by aiding the immune system and aids in healing; fund in asparagus, brccli, carrts, cauliflwer, crn, cucumbers, kale, peppers, ptates, spinach, and sweet ptates. iii. Vitamin K: is imprtant fr bld cltting; fund in brccli, kale, and spinach. (a) Ask students: Why might bld cltting be a gd thing? Tell students t imagine getting a cut n their hand. If their bld did nt clt it might be difficult t cntain the bleeding. Cltting f the bld enables yu t stp the bleeding. Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 2

3 iv. Ptassium: a mineral that helps maintain healthy bld pressure and water balance in the bdy; fund in all types f ptates, tmates, beets, brccli, leafy greens, and mushrms. v. Flate: a vitamin that helps frm red bld cells; fund in lentils, sybeans, spinach, brccli, asparagus, and white beans. vi. Irn: a mineral that helps bld cells carry xygen thrugh the bdy; fund in dark leafy green vegetables, as well as meats. vii. Calcium: imprtant fr bne health; fund in brccli and dark leafy greens. viii. Fiber: helps reduce bld chlesterl levels and is imprtant fr prper bwel functin; fund in all vegetables with sme f the best surces being beans, peas, leafy greens, Brussels spruts, brccli. f. Tell the students: There are ther substances in vegetables that prvide health benefits and may reduce the risk f sme diseases. These substances are called Phytnutrients. Phytnutrients give vegetables their clr, flavr, and armas, and help prtect the bdy in many different ways. Over 4,000 phytnutrients have been fund, but nly a few have been studied and identified. The best way t get the health benefits frm vegetables is t eat a wide variety and eat them every day. Refer back t the list that was made at the start f class and briefly discuss the variety r lack f variety in the students vegetable chices. g. Tell the students: In rder t get the vitamins, minerals, and phytnutrients frm vegetables, MyPlate recmmends that we eat apprximately 2 ½ cups f vegetables each day, and each week include vegetables frm each vegetable subgrup. The sub grups and examples are: i. Dark green vegetables Brccli and dark, leafy greens (kale, spinach, bk chy, Rmaine lettuce, Turnip Greens, etc.) ii. Red and range vegetables - Squash, carrts, pumpkin, red peppers, sweet ptates, tmates, etc. iii. Beans and peas Black beans, black-eyed peas, chickpeas, lentils, pint beans, sy beans, white beans, etc. iv. Starchy vegetables crn, peas, lima beans, plantains, ptates, etc., v. Other vegetables these are vegetables that dn t fall int the ther grupings. Artichkes, asparagus, Brussels spruts, celery, cauliflwer, cabbage, cucumbers, green beans, mushrms, nins, yellw squash, etc. 2. Vcabulary fr the day: a. Phytnutrient: a substance fund in plants which are believed t be beneficial t human health and help prevent varius diseases. 3. Cking Activity a. Distribute cpies f recipe t students. Suggested recipes are prvided but may be altered as needed. When selecting a recipe, chse recipes that have ingredients frm at least three fd grups and can be prepared within the alltted time. b. Review the ingredients and instructins fr preparing the recipe. Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 3

4 c. Remind students f fd safety guidelines and prper cking equipment use. d. Invlve students in fd preparatin and cking. Chse vlunteers and assign each student a task r have grups f students take turns assisting. e. Discuss the fllwing pints while cking: i. Have students identify in which fd grup each ingredient belngs. ii. Grades 9-12: Discuss the nutrients that are fund in the ingredients. f. Prvide each student with a sample-sized prtin f the recipe t taste. 4. Additinal activities: may be used with students wh are nt participating in cking r as a fllw-up activity a. Vegetable Grups wrksheet (Grades 6-8 r 9-12) i. Have students wrk alne r in grups t cmplete the wrksheet. Have students think f as many vegetables as they can and write the name f the vegetable in the apprpriate vegetable subgrup. ii. Review their answers. b. Vegetable Vcabulary Match Up (Grades 9-12) i. Have students wrk alne t cmplete the wrksheet. Have the students match each vcabulary wrd n the left with the crrect definitin n the right. ii. Review the answers. C. Cnclusin 1. Review take-away messages frm lessn. a. Ask students: Why is it imprtant that we eat vegetables every day? Eating vegetables every day can help t reduce the risk f develping sme diseases. b. Ask students: Why is it imprtant t vary ur veggies? Different vegetables prvide different nutrients. By varying the types f vegetables we eat, we can get a better variety f nutrients t make sure we get what we need. c. Ask students t name the different vegetable subgrups and an example f a vegetable frm each grup. 2. Distribute the reinfrcement, read the message and/r explain the reasn why they are receiving the reinfrcement. 3. Distribute Ten Tips Fact Sheet (r ther apprpriate fact sheet) and encurage students t share it with their families. 4. Thank the students fr their participatin and answer any questin they may have. Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 4

Pasta Primavera Serving Size: 1/3 f recipe Yield: 3 servings Ingredients: 1 cup ndles, uncked 1 Tablespn vegetable il 2 cups chpped frzen mixed vegetables 1 cup diced, canned tmates, drained 1

5 Pasta Primavera Serving Size: 1/3 f recipe Yield: 3 servings Ingredients: 1 cup ndles, uncked 1 Tablespn vegetable il 2 cups chpped frzen mixed vegetables 1 cup diced, canned tmates, drained 1 Tablespn margarine 1/4 teaspn garlic pwder 1/8 teaspn black pepper 3 Tablespns Parmesan cheese Instructins: 1. Ck ndles accrding t package directins. 2. While ndles are cking, heat il in a skillet. 3. Add vegetables and sauté until tender; stirring cnstantly. 4. Add tmates and sauté 2 mre minutes. 5. Tss vegetables with ndles and margarine. 6. Add seasnings; sprinkle with Parmesan cheese. Surce: Adapted frm: Simply Senirs Ckbk, p.43 Utah Family Nutritin Prgram Utah State University Extensin Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 5

6 Black Bean Sup Serving size: 1.5 cups Yield: 12 Ingredients: Nutritin Facts Serving Size 1.5 C Servings Per Cntainer 12 Amunt Per Serving Calries 146 Calries frm Fat 60 Nnstick cking spray 1 cup chpped nin 1/2 cup chpped carrt 1/2 cup chpped celery 2 clves garlic, minced 3 16 unce cans cked black beans 1 (14 unce) can whle tmates 3 cups lw sdium chicken brth 1/3 cup fresh cilantr, chpped 2 Tablespns tmat paste 1 Tablespn lime juice 1 teaspn grund cumin 1/8 teaspn cayenne pepper 1/8 teaspn grund black pepper 3/4 cup sur cream 1 Tablespn sur cream Instructins: Ttal Fat 2.2g Saturated Fat 1.1g Plyunsaturated fat.3g Chlesterl 4mg Sdium 388mg Ptassium 554mg Ttal Carbhydrate 24g Dietary Fiber 5.6g Prtein 8g * Percent daily values are based n a 2,000 calrie diet. Yur daily values may be higher r lwer depending n yur calrie needs: Calries: 2,000 2,500 Ttal Fat Less than 65g 80g Sat Fat Less than 20g 25g Chlesterl Less than 300mg 300mg Sdium Less than 2,400mg 2,400mg Ptassium 3,500mg 3,500mg Ttal Carbhydrate 300g 375g Dietary Fiber 25g 30g Prtein 50g 65g 1. Spray skillet. Add nin, carrts, celery, and garlic. Ck 10 minutes. 2. Stir in 2/3 f the black beans, tmates & their juice, chicken brth, cilantr, tmat paste, lime juice, cumin, cayenne, and pepper. 3. In small bwl, mash the rest f the black beans with frk and add t sup. 4. Bring t bil, reduce heat and simmer fr 30 minutes r until thickened. 5. Tp each serving with 1 Tablespn f sur cream. Serve. Surce: Yur Plan t Eating Mre Ckbk Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 6

Ryan s Rckin Layered Salad Serving Size: ½ cup Yield: 10 servings Time: 15 minutes Ingredients: 1 cup prepared lw-fat Ranch salad dressing 1 cup prepared salsa 1 (10-unce) package rmaine mix 1

7 Ryan s Rckin Layered Salad Serving Size: ½ cup Yield: 10 servings Time: 15 minutes Ingredients: 1 cup prepared lw-fat Ranch salad dressing 1 cup prepared salsa 1 (10-unce) package rmaine mix 1 (10-unce) package shredded carrts 1 (15-unce) can black beans, drained and rinsed 1 (15-unce) can whle kernel crn, drained 1 small red nin, diced 1 cup finely shredded reduced-fat cheddar cheese 1 cup baked trtilla chips, crushed Instructins: 1. Cmbine Ranch dressing and salsa; set aside. 2. In large bwl, layer the rmaine mix, carrts, black beans, crn, red nin, and cheese. 3. Pur the dressing/salsa mixture n tp; chill fr minutes in refrigeratr. 4. When ready t serve, tp with crushed trtilla chips. Surce: 5 A Day Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 7

Sweet Ptat & Black Bean Chili Serving Size: ½ cup Yield: 15 servings Time: 40 minutes Ingredients: 2 teaspns extra virgin live il 1 nin, finely diced 1 sweet ptat, peeled and diced 2 clves garlic,

8 Sweet Ptat & Black Bean Chili Serving Size: ½ cup Yield: 15 servings Time: 40 minutes Ingredients: 2 teaspns extra virgin live il 1 nin, finely diced 1 sweet ptat, peeled and diced 2 clves garlic, minced 1 Tablespn chili pwder 2 teaspns grund cumin 1/8 teaspn salt 1 1/3 cups f water 1 15-unce can black beans, drained 1 15-unce can diced tmates 2 teaspns lime juice 2 Tablespns chpped fresh cilantr Instructins: 1. Heat il in skillet ver medium-high heat. Add nin and sweet ptat and ck, stirring ften, until the nin is slightly sftened. 2. Add garlic, chili pwder, cumin, and salt, stirring cnstantly, abut 1 minute. 3. Add water, bring t a bil, cver, reduce heat t maintain a gentle simmer and ck until the ptat is tender, abut minutes. 4. Add beans, tmates, and lime juice; increase heat t high and return t a bil, stirring ften. Reduce heat t maintain a simmer and ck until slightly reduced, abut 4 minutes. 5. Remve frm heat and stir in cilantr. Surce: Drexel University, CC Evaluatin Lessn Plan, Vegtables, revised 7/16, Page 8

9 Vegetable Grups Directins: Think f as many vegetables as yu can. Place each vegetable int the apprpriate vegetable subgrup. Dark Green Red and Orange Beans and Peas Starchy Other Vegetables

10 Vegetable Vcabulary Match Up Directins: Match each vcabulary wrd n the left with the crrect definitin n the right.. Vcabulary Wrds Definitins Calcium A. The part f the plant yu are eating when yu eat spinach. Brccli B. The mst ppular vegetable in the U.S. Vitamin C C. The part f the plant yu are eating when yu eat celery. Vitamin A D. The number f kernels n a typical ear f crn. Phytnutrients E. This vegetable has mre vitamin A than carrts. 800 F. Green and range vegetables usually have lts f this nutrient. Irn G. A vitamin that is imprtant fr bld cltting and is fund in brccli, kale, and spinach. Flate H. Dark green, leafy vegetables are a gd surce f this nutrient. Fiber 1300 I. The number f milligrams f calcium teenagers need every day. J. This nutrient helps ur bld stay healthy. It is fund in meats and in dark green vegetables. Stem K. This vitamin helps t frm red bld cells and is fund in lentils, spinach, brccli, and asparagus. Vitamin K L. A plant substance that gives vegetables flavr, clr, r arma and may have health benefits in humans. Leaves M. A nutrient that helps t reduce bld chlesterl and maintain prper bwel functin. Sweet ptates N. A nutrient that helps t prtect the bdy by aiding the immune system. It is fund in brccli, peppers, ptates, sweet ptates, and citrus fruits. Ptates O. This vegetable has mre Vitamin C than ptates.

11 Vegetable Vcabulary Match Up ANSWER KEY Directins: Match each vcabulary wrd n the left with the crrect definitin n the right.. Vcabulary Wrds Definitins _H Calcium A. The part f the plant yu are eating when yu eat spinach. _O Brccli B. The mst ppular vegetable in the U.S. _N Vitamin C C. The part f the plant yu are eating when yu eat celery. _F_ Vitamin A D. The number f kernels n a typical ear f crn. _L Phytnutrients E. This vegetable has mre vitamin A than carrts. _D 800 F. Green and range vegetables usually have lts f this nutrient. _J_ Irn G. A vitamin that is imprtant fr bld cltting and is fund in brccli, kale, and spinach. _K Flate H. Dark green, leafy vegetables are a gd surce f this nutrient. _M Fiber _I 1300 I. The number f milligrams f calcium teenagers need every day. J. This nutrient helps transprt xygen thrugh ur bld. It is fund in meats and in dark green vegetables. _C Stem K. This vitamin helps t frm red bld cells and is fund in lentils, spinach, brccli, and asparagus. _G Vitamin K L. A plant substance that gives vegetables flavr, clr, r arma and may have health benefits in humans. _A Leaves M. A nutrient that helps t reduce bld chlesterl and maintain prper bwel functin. _E_ Sweet ptates N. A nutrient that helps t prtect the bdy by aiding the immune system. It is fund in brccli, peppers, ptates, sweet ptates, and citrus fruits. _B Ptates O. This vegetable has mre Vitamin C than ptates.

TRACKS Lesson Plan. Philly Students Heat It Up Lesson Five: Vegetables Grade: 6-12

TRACKS Lesson Plan. Philly Students Heat It Up Lesson Five: Vegetables Grade: 6-12 Philly Students Heat It Up Lessn Five: Vegetables Grade: 6-12 TRACKS Lessn Plan I. Nutritin Educatin Gal & Objective: Gal 1: Students will cmprehend cncepts cnsistent with USDA guidance related t eating