Contractor Developed Materials
Why reinvent the wheel? Share examples of presentations and
nutrition education materials you have created or revised
- Early Childhood Curriculum:This
curriculum has temporarily been removed until it can be adapted
to meet the 2005 Dietary
Guidelines for Americans. If
interested in these materials, contact the
DOH
SNAP-Ed staff.
-
2008 The Healthy Eating for Healthy Aging Cookbook:
(PDF, 2.5MB) provides senior-friendly,
simple recipes that emphasize the use of fruits, vegetables, and
whole grains. Recipes are designed to be low-cost and include
tips for modifying to individual preferences. The cookbook
includes information about reading Nutrition Facts Labels,
serving sizes, and nutrition recommendations for older adults
based on the 2005 Dietary Guidelines for Americans and My
Pyramid.
Target
Audience:
While designed for older adults and seniors, this cookbook is
appropriate for other age groups. Simple, healthful
recipes to increase intake of fruits, vegetables, and whole
grains.
-
Participant Cookbook Workbook, 6th edition:(PDF,
4.3MB) with nutrition information and recipes
-
Fruit & Vegetable Curriculum Teachers Guide, 6th edition:
(PDF, 6.2MB)
This curriculum was based originally on the Honor the Gift of
Food. It has lesson plans for cooking classes and food
demonstrations focusing on incorporating fruits and vegetables
into recipes using commodity foods. It includes a cookbook
workbook for participants and sample evaluation tools. Nutrition
materials reflect the 2005 Dietary Guidelines for Americans.
Target Audience: FDPIR and Food Bank
Participants
Key Messages: How to purchase,
store, safely handle, and cook fruits and vegetables.
-
NOAHnet, cranberry lesson plan:
(WORD, 374KB) This lesson plan was created by Cindy
Johnson at Mattawa Community Medical Clinic to augment her NOAH
net lessons on fruits and vegetables and has been adapted to
incorporate the 2005 Dietary Guidelines for Americans.
-
Lets Cook! Curriculum: (PDF,
13.7MB) was adapted from the Cooking
With Kids™ Curriculum, then modified and expanded by Yakama
Nation BFNEP Consultant to promote fruit & vegetable consumption
in children. The beginner’s class "Let’s Cook! Class – Step One"
teaches basic cooking skills; whereas the advanced class "Let’s
Cook! Class – Step Two" builds on the beginner’s class and
teaches advanced cooking skills.
Target Audience:
Children ages 9-13
Key Messages: How to
prepare recipes with fruits and vegetables.
Links to external
resources are provided as a public service and do not imply
endorsement by the Washington State Department of Health
|
