Nebraska Afterschool Conference September 26, 2014 Drs. Georgia Jones & Michelle Krehbiel,

1. Apples – K to 12 Nebraska Afterschool Conference September 26, 2014 Drs. Georgia Jones & Michelle Krehbiel, Presenters University of Nebraska–Lincoln

2. Workshop Agenda • Teaching cooking in your expanded learning time • Age appropriate activities • Apples – touch, taste, enjoy • Helpful resources University of Nebraska–Lincoln

3. Ways Children Learn Best Interested Engaged Actively Involved University of Nebraska-Lincoln

4. Youth are naturally curious about food and cooking. University of Nebraska-Lincoln

5. Food Preparation Teaches: Math Science Reading Arts Problem solving Communication Decision Making Time Management University of Nebraska-Lincoln

6. Short-Term Benefits for Youth Trying new food Sense of accomplishment More likely to sit down to a family meal that they helped prepare Spend quality time with family University of Nebraska-Lincoln

7. Long-Term Benefits for Youth Learn a life-long skill Learn to eat well and may be more likely to eat healthfully as adults Gain self-confidence through positive cooking experiences University of Nebraska-Lincoln

8. Age Appropriate Cooking K to 2nd grade • Help measure dry ingredients • Cut with a table knife • Handle dough • Shake liquids • Mix dry ingredients • Beating eggs University of Nebraska-Lincoln

9. Age Appropriate Cooking 3rd to 5th grade • Wash fruits and vegetables • Grease or spray baking pans • Measure ingredients • Light chopping • Breaking eggs • Wash dishes University of Nebraska-Lincoln

10. Age Appropriate Cooking 6th to 8th grade • Follow a recipe • Handle and store ingredients and finished product safely • Plan and prepare simple meals or snacks • Operate small appliances • Moderate chopping, dicing and cutting (safe knife skills) • Clean up University of Nebraska-Lincoln

11. Age Appropriate Cooking High school: • Tasks requiring multiple preparation steps or close timing • Plan and prepare whole meals • Follow rules set by adults, even if they are not present • Help younger children learn about food and cooking • Enjoy cooking with others University of Nebraska-Lincoln

12. Activity Examples Kindergarten to 2nd grade: Apple tasting 3rd through 5th grade: Enzymatic browning 6th through 8th grade: Applesauce & Coddled Apples High school: Apple Pie or Apple Tart University of Nebraska-Lincoln

13. Resources Curriculum Making Food for Me: University of Nebraska Extension Fast Foods: University of Nebraska Extension Grow, Eat, Grow: University of Missouri Extension Cooking 101, 201, 301, & 401: University of Illinois Extension Websites Kids A Cookin’: http://www.kidsacookin.ksu.edu/ Home Baking Association: http://www.homebaking.org UNL Extension Food Website: www.food.unl.edu MyPlate Online: ChooseMyPlate.gov University of Nebraska-Lincoln

14. Contact Information Michelle Krehbiel University of Nebraska 4-H Youth Development 114 Agriculture Hall Lincoln, NE 402-472-9020 mkrehbiel2@unl.edu Georgia Jones University of Nebraska Dept. of Nutrition & Health Sciences 119D Ruth Leverton Hall Lincoln, NE 402-472-3225 gjones2@unl.edu University of Nebraska-Lincoln

15. Extension Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture. University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture. University of Nebraska–Lincoln