Kids In The Kitchen - WRHA Professionals
Kids in the KitchenHow to set up yourKids’ Cooking Club
First Print – March, 2002.Materials in Kids in the Kitchen may be reproduced as long as source is acknowledged.
Kids in the KitchenTable of ContentsIntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Can’t we just mega size it? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3What? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Who? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Why? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Do I need a nutrition degree to use Kids In The Kitchen? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4Key nutrient table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5Food and Kitchen Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Guidelines for food safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Guidelines for kitchen safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Food Allergy and Intolerance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Food allergies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Anaphylaxis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Reporting of food allergies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Training facilitators and volunteers about allergies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Food intolerance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Nine (Easy) Steps to Creating a Kids’ Cooking Club . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9Creating your master plan – Steps 1 through 9 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9What’s in a lesson plan? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12Tailoring your plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13Options for additional cooking fun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13Lesson Plans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .571
Kids in the KitchenNutrition Education Activities – Fun and Games . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80Evaluation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112AppendicesA. Sample Letter for Funding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113B. Sample Budget . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114C. Sample Recruitment Letter to Parents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115D. Sample Registration Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116E. Sample Food Allergies, Intolerance and Food Restrictions Form . . . . . . . . . . . . . . . . . . . . .118F. Sample Attendance Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119G. Sample Rules for Kids’ Cooking Club . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120H. Sample Clean up Duties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121I. Sample Debriefing Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .122J. Handouts for Nutrition Education Activities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124K. Local Places & People to Help Set Up a Kids’ Cooking Club . . . . . . . . . . . . . . . . . . . . . . .139L. Provincial / National Organizations to Contact for Nutrition Education Resources . . . . . . . .140M. Food Jeopardy Game . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .142Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .145Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1462
Kids in the KitchenIntroductionCan’t we just mega size it?What?With a fast food drive-thru on every street cornerand frozen meals taking over more and more ofthe grocery store, you could easily get throughlife without cooking. . . so long as you don’t mindbeing broke, lonely and sick!Kids in the Kitchen is a complete communityaction kit containing everything you need to startand run your Kids’ Cooking Club: Kids in the Kitchen manual, with 21 lessonplans that include recipes and nutrition activities for up to 12 childrenThe fact is, learning how to cook simple, inexpensive, tasty and healthy meals and snacks ismore important than ever because of the socialand advertising pressure of instant, high-fat,high-sugar, low-nutrition fast food. Preparingyour own food isn’t just better for your body, it’seasier on your budget and it provides you with anopportunity to socialize by sharing food withfriends and family. Sample forms and letters for funders, parentsand community partners Aprons, measuring spoons and cups Most of the teaching resources required for thenutrition activitiesAll you need is some leaders, energetic kids, akitchen and some healthy food!And just like learning to swim or speak a secondlanguage, learning to cook is more effective if wecan start early in life and have fun at it.Who?That’s why Kids in the Kitchen was created – tohelp you inspire kids to learn this important lifeskill through participation in a Kids’ CookingClub.Kids in the Kitchen is designed for children 6 to11 years of age. Nutrition activities included witheach lesson plan are designed for ages 6 to 8 and9 to 11.So get ready, get messy, and make some fun,healthy snacks and meals.Kids in the Kitchen was produced by a handful ofcommunity nutritionists in Winnipeg and is basedin part on knowledge gained during two Kids’Cooking Clubs, one community-based, the otheran after-school program.3
Kids in the KitchenMathematics – Kids will count, measure andfollow recipe directions in the food-related activities.Why?Our goal in producing Kids in the Kitchen is toprovide the foundation for lifelong healthy eating.Safety – During food preparation you can teachchildren the importance of safety when dealingwith food, utensils and appliances.Social skills – Working with other children willgive the kids a sense of sharing and cooperationand an understanding of how to interact with others in groups. They will be able to learn from oneanother.Kids’ Cooking Clubs help to furtherthis goal in several ways: By providing opportunities for childrento improve their food preparation skills By teaching children healthy nutritionpractices in a fun mannerEmotional development – As children learn tomake something for themselves, they develop asense of independence and a positive self-image. By giving children the opportunity tolearn about foods from different culturesLanguage skills – Food activities provide a richopportunity to learn the names of foods and utensils. Many food activities can also encourageconversations about food likes, dislikes and experiences children have had with food. By improving social supports for children By enhancing community partnershipsaround the issue of child health By encouraging food security throughpromotion of affordable meal and snackideasDo I need a nutrition degreeto use Kids in the Kitchen?If having fun and learning an important life skillaren't enough for you, there are plenty of othereducational benefits derived from taking part in aKids’ Cooking Club. Here are a few of the skillsand learning abilities that kids can develop:You don’t need to be a dietitian or nutritionist touse Kids in the Kitchen. The nutrition educationactivities are straightforward, and all the background information you need is included. Thefollowing ‘Key Nutrients Table’ will help youunderstand the important functions of the nutrients found in foods used in the recipes and activities.Sensory skills – Through tasting, hearing,touching, smelling and seeing, children will beexposed to and identify different foods.Motor skills – Being actively involved with foodwill help large and fine motor skills. As well,food preparation enhances eye-hand coordination.4
Key Nutrients in Canada’s Food Guide to Healthy EatingNutrientGrain Vegetables MilkMeat &Products & Fruit Products AlternativesMajor Body FunctionPrimary Food SourcesProtein Builds & maintains strong muscles, blood & other tissues All choices in Meat & Source of energyAlternatives and Milk ProductsFat Provides essential fatty acids Concentrated source of energyFats & oils, some Meat &Alternatives, Milk Products,Grain ProductsCarbohydrate Main source of energyGrain Products, Vegetables &Fruit, LegumesLegumes, whole grains,Vegetables & FruitLean meat, pork, poultry, breadsand cereals, legumesFibre** RegularityThiamin Aids in normal growth and appetite Role in production of energy in body cellsRiboflavin Maintains healthy skin and eyes Releases energy within cellsFolacin5Vitamin C Maintains health of skin Role in vision, bone growth & reproductionLiver, dark green leafy vegetables,yellow vegetables, milk, cheese,butter, eggs, apricots, cantaloupe Facilitates absorption of calciumMilk, eggs, fatty fish oils,margarineCalcium Necessary for bone and teeth growth & maintenance Role in transmission of nerve impulses, proper hormonefunction, blood clotting & muscle contraction Blood pressure regulationMilk products, kale, broccoli,mustard greens, canned fishwith bonesIron Component of hemoglobin (the part of red blood cellsimportant for oxygen transport) Involved in energy release within cellsLiver, lean meat, egg yolks,legumes, shrimp, oysters, wholegrains, dark green vegetablesZinc Aids in energy release and tissue formationMagnesium Aids in formation of strong bones and teeth Necessary for tissue formation and energy release withinthe cellsMilk, liver, shellfish, herring,wheat branWhole grains, green leafyvegetables, milkVitamin AVitamin D* Only fluid milk is fortified with Vitamin D** Dried peas, beans and lentils contain fibre*Kids in the KitchenMilk Products, eggs, lean meat,organ meats, dark leafy vegetables,enriched breads and cereals Aids in the formation of white and red blood cellsGreen leafy vegetables, leanbeef, wheat, pasta, liver, eggs,dry beans and lentils, asparagus Necessary for healthy connective tissue, cartilage, bones, Citrus fruit, tomatoes, melons,teeth, blood vesselsstrawberries, kiwi fruit, peppers, Promotes wound healingpotatoes, cabbage, broccoli
Kids in the KitchenFood and Kitchen SafetyGuidelines for kitchen safetyWith the increased media coverage of salmonellaand hamburger disease (e. Coli) outbreaks, andother food safety issues, it’s more important thanever for children to learn about food safety.Attention to food safety guidelines can add to theeducational benefits of a Kids’ Cooking Club,while ensuring that the Club’s activities don’tresult in food poisoning. Demonstrate safe cutting techniques (peelaway from your hand, keep fingers away fromthe blade, etc.) and any other potentially dangerous tasks. Put masking tape on the floor to section off anarea around the oven so children will knowthey need to be behind the line whenever theoven door is open.Hot stoves, knives and other appliances maycause injury, so it’s important to practice safehandling of all utensils and appliances. Talk about the importance of preventing choking by chewing foods well, sitting straight andnot talking while eating.Guidelines for food safety Insist that everyone wash their hands with soapand water. Those with long hair should tie itback to keep it away from the food. Those withshort hair can keep it covered under a hat.Further detailed information on safe foodhandling can be found in your Kids in theKitchen community action kit or you can dffor more information. Tasting is an important part of the cookingexperience, but can potentially spread germs.Have children use spoons, wooden sticks ortongue depressors for tasting but stress thatthey should only be used once. Children canalso use chunks of bread for tasting liquidfoods.That’s Disgusting!Up to one billion micro-organisms can liveon a moist cloth that has been left on akitchen counter too long. And guess whathappens when we use that cloth to do thedishes?6
Kids in the KitchenFood Allergy and IntoleranceFood allergies occur when the body's immunesystem reacts to a protein or ingredient in a food.Common symptoms include a runny or pluggednose, problems breathing, wheezing and coughing, diarrhea and vomiting, hives (small or largered, itchy welts), swollen body tissues, eczemaand anaphylactic shock, a life-threatening reaction. Non-anaphylactic reactions can occurimmediately and up to days after eating the food.Children with anaphylaxis must completelyavoid all contact with the food to which they areallergic. The severity of a previous reaction doesnot predict the severity of the next reaction. Forexample, a peanut-allergic child who only suffered hives upon his first contact with peanutscould experience full anaphylactic shock upon asecond exposure to peanuts. For this reason, allreports of significant reactions to foods must betaken seriously and the food completely avoidedby the allergic individual.AnaphylaxisReporting of food allergiesAnaphylaxis is a severe allergic reaction to afood. Without emergency treatment, anaphylaxiscan be life threatening. Foods that most commonly cause anaphylaxis are peanuts, tree nuts(walnuts, hazelnuts, pecans, almonds, etc.) fish,shellfish, eggs, milk, wheat, soy and kiwi; however, a child can be severely allergic to any food.Anaphylaxis can also be caused by bee or waspstings.When registering children for your Cooking Clubit is important to fully complete the ‘allergy’ section on the registration form. With the right precautions, children with food allergies can participate fully in a Kids’ Cooking Club.Food allergyAnaphylactic reactions can begin within minutesor hours of having contact with the food.Common signs of anaphylaxis are tingling oritching inside the mouth, sudden development ofhives, swelling of the face, throat or other parts ofthe body, coughing, wheezing, shortness ofbreath, runny eyes and nose and dizziness orpassing out. Anaphylaxis is an emergency andmust be treated with Adrenalin (usually administered through an Epipen). It is recommended thatchildren with life-threatening allergies have anEpipen with them at all times.7
Kids in the KitchenDepending on the type of food intolerance, mostpeople can eat small servings of the problemfood without unpleasant side effects. For example, people with difficulty digesting lactose canconsume small amounts of milk (ie: 1/4 to 1/2 acup) with meals or snacks, can enjoy cheese andyogurt which contain very little lactose, or theycan choose lactose-reduced or lactose–free milk.People with gluten intolerance and those withsulfite-sensitivity are exceptions and shouldavoid foods with these ingredients.Training facilitators andvolunteers about allergiesIt is recommended that you contact your localpublic health nurse or the allergic child's parent(s) to provide training for your facilitators on1) recognition of anaphylaxis and 2) use of anEpipen.Food intoleranceEnsure that each participant has fully completedthe food intolerance section on the registrationform. If you are unsure of how to change yourrecipes for food allergies or intolerances, callyour local community dietitian for assistance.Food intolerance or sensitivities occur when thebody cannot properly digest a certain componentof a food – often because there is not enough ofa particular digestive enzyme. Symptoms ofteninclude nausea, diarrhea, abdominal cramps,slight itching or redness of the skin and possiblyheadaches. Common types of food intolerance orsensitivities include lactose (the sugar in milk),gluten (the protein in wheat), sulfites (used as afood preservative), monosodium glutamate(MSG), and artificial food dyes.8
Kids in the KitchenNine (Easy) Steps to Creating a Kids’ Cooking ClubStep 2: Location, location, locationCreating your master planOrganizations within your community such asschools, community centres, and churches usually have great facilities for a Kids’ Cooking Club.If you get these organizations on side as partners,you’ll be able to work better together. Here’swhat you’ll need for a location:You know those instruction manuals where theright-angled bracket clamp assembly in Step 1doesn’t look at all like the drawing, and the wingnut and lock washer in Step 2 just don’t seem tofit together? Well, this is nothing like that. Thefollowing steps will help you get organized tostart your Cooking Club. A convenient location that is familiar to yourtarget group A kitchen that can accommodate the size ofyour group (no more than 12 children pergroup recommended)1. Teamwork – form community partnerships2. Find a location for your program3. Schedule your program Additional room to conduct the nutrition education activities4. Arrange funding Cooking equipment and cleaning supplies5. Recruit and train facilitators6. Recruit childrenStep 3: Scheduling – start at the7. Communicate with parentsbeginning, go to the end, then stop8. Organize your daily routineDetermine what time of day you want to start andfinish the Cooking Club activities. Decide howmany lesson plans you want to include in the program in order to decide on start and finish dates.Based on availability of your location and theconvenience of your participants, volunteers andfacilitators, determine what day of the weekworks best.9. Plan your sessionsStep 1: Teamwork – giving 110%Working with other groups and organizationsmakes planning, fundraising and implementing aKids’ Cooking Club easier. Assembling a teamwith other community groups may help withfinding facilitators, recruiting children, and finding a location for your Club. You may want tocontact community centres, friendship centres,social service agencies, churches, communityhealth centres, schools, Brownies, Guides, Cubs,Scouts groups or other youth groups.Step 4: Funding – money makes theworld go aroundFood costs money and, even though volunteerswill play an important role in your program, itwill work best if you have a paid facilitator. Youmay wish to waive user fees or keep them to an
healthy snacks and meals. What? Kids in the Kitchenis a complete community action kit containing everything you need to start and run your Kids’ Cooking Club: Kids in the Kitchenmanual, with 21 lesson plans that include recipes and nutrition activi-ties for up to 12 children Sample forms and letters for funders, parents and community .
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