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Discovery in the Garden and Discovery in the Kitchen

Discovery in the Garden and Discovery in the Kitchen. Anna Scott. Discovery in the Garden. DIG is a school garden project at the Creative Science School on 1231 SE 92 nd CSS wanted help to create a nutrition and cooking program that would tie into the garden. Goals.

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Discovery in the Garden and Discovery in the Kitchen

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  1. Discovery in the Garden and Discovery in the Kitchen Anna Scott

  2. Discovery in the Garden • DIG is a school garden project at the Creative Science School on 1231 SE 92nd • CSS wanted help to create a nutrition and cooking program that would tie into the garden

  3. Goals • Promote long term healthy eating behavior • Provide middle school students with nutrition and cooking skills • Teach students to prepare their own food and identify the nutritional benefits of the food they have grown and cooked

  4. Objectives 1. Students will be able to produce a nutritious dinner focused on vegetables they have grown and cooked themselves for their families

  5. Objectives 2. Students will learn and practice 4 recipes along with basic cooking skills to help them prepare the food that they have grown and harvested from their school garden.

  6. Objectives 3. Students will be able to list at least three health benefits provided by the foods they have grown.

  7. Research • School garden programs impact on fruit and vegetable preference and knowledge • LA Sprouts There was an improved preference, from the children that participated in the intervention versus the control group, for vegetables overall11. Reported a change in perception that “cooking is easy” and “gardening is easy”11.

  8. Target Audience Primary: 7th grade students at Creative Science School Secondary: parents of the 7th grade students

  9. How to Provide Education? Class 1 • Chard and lettuce • Nutrition education on Vitamin C and Folate • Explanation of recipes • Practice making: Sautéed Chard with Raisons and Pines Nuts Lettuce, Pear, and Goat Cheese Salad • Document what they learned through journaling

  10. How to Provide Education Class 2 • Carrots, Winter Squash, and Kale • Nutrition education on iron, beta-carotene, and fiber • Explanation of recipes • Practice making: Carrot and Raison Salad Gnocchi with Squash and Kale • Document what they learned through journaling

  11. How to Provide Education? Class 3 • Students host a parent dinner • Prepare the 4 recipes they practiced • Present nutrition facts to parents • Parents and students fill out journal entries on what they learned

  12. Budget • Approximate total $68.00 • Expenses: All food items not harvested from the garden such as butter, cheese, olive oil… Recipe and journal handouts Poster board • All of the equipment is provided by the school

  13. Significance • Throughout the last two decades there has been a steady increase in the number of overweight and obese children in the United States11. • It is the responsibility of schools to address nutrition and nutrition education in new and innovative ways12.

  14. Significance • The students learn how to cook the vegetables they have grown themselves • They will incorporate their parents in eating vegetables. • The skills the students have learned will empower them to continue to making healthy food choices. • Including the parents will encourage a continued discussion of food at home.

  15. References • Spring Fling: The Best of the Season’s Produce. Academy of Nutrition and Dietetics. Retrieved from http://www.eatright.org/public/Slideshow.aspx?id=6442469515#9 • Zieve, D., & Eltz, D. R. (2011). Vitamin C. Medline Plus. Retrieved from http://www.nlm.nih.gov/medlineplus/ency/article/002404.htm • Broaden Your Lettuce Horizons. Academy of Nutrition and Dietetics. Retrieved from http://www.eatright.org/Public/content.aspx?id=6442452689 • Murphy, M. (2004). Folate. Ohio State University Extension Fact Sheet. Retrieved from http://ohioline.osu.edu/hyg-fact/5000/5553.html • (2009). Squash the Produce This Year. Academy of Nutrition and Dietetics. Retrieved from http://www.eatright.org/Public/content.aspx?id=3608 • Iron. Medline Plus. Retrieved from http://www.nlm.nih.gov/medlineplus/iron.html • Carrots Are Good for More Than Your Eyesight. Academy of Nutrition and Dietetics. Retrieved from http://www.eatright.org/Public/content.aspx?id=6442458869 • (2011). Beta-carotene. Medline Plus. Retrieved from http://www.nlm.nih.gov/medlineplus/druginfo/natural/999.html • Crazy for Kale. Kids Eat Right. Retrieved from http://www.eatright.org/kids/tip.aspx?id=6442466654&terms=kale • Vorvik, L. J. (2012). Fiber. Medline Plus. Retrieved from http://www.nlm.nih.gov/medlineplus/ency/article/002470.htm • Gatto, Nicole M. Ventura, Emily E. Cook, Lauren T. Gyllenhammer, Lauren E. Davis, Jaimie N. LA sprouts: A garden-based nutrition intervention pilot program influences motivation and preferences for fruits and vegetables in latino youth. Journal of the Academy of Nutrition and Dietetics. 2012;112(6):913-920. • Waters A. A delicious revolution. http://www.ecoliteracy.org/essays/delicious-revolution. Updated 2012. Accessed September 25, 2012.

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