177. Culinary Demonstration: Chef in the Classroom - Cooking and Nutrition in K-12 Curriculum

FNCE Recorded Sessions from 2018

This session will showcase how to develop and integrate nutrition education and hands-on cooking into the K-12 core curriculum.

  • SKU FNCE18177
Member Price
$32.00
Nonmember Price
$37.00

This product is free for those who attended FNCE® 2018.

Has the art of cooking been lost? It is evident that many children are lacking this fundamental piece of nutrition when they venture into the real world. They are likely not learning how to cook nutritious meals at school or at home. However, many links can be made between standards required to be taught in the classroom and nutrition and cooking.

This session will showcase how to develop and integrate nutrition education and hands-on cooking into the K-12 core curriculum. Attendees will learn ways to make this programming accessible and sustainable through partnerships with school foodservice and academic staff, community partners, parents, dietetic interns, and volunteers. Being a safe and familiar environment for students, the classroom serves as a prime venue for teaching children and adolescents cooking and nutrition basics. This, ultimately, helps to promote mental and physical well-being that can shape long-term behaviors surrounding food.

CPEU: 1.5
CPE Level: 2
Learning Codes: 4080, 4150, 5070

Learning Objectives

  • Develop cooking and nutrition education curriculum for the K-12 audience.
  • Integrate cooking and nutrition education into K-12 core curriculum.
  • Assimilate resources including food services kitchen staff, grant funding, community organizations, parents, and dietetic interns to bring sustainable, hands-on cooking and nutrition to the classroom.

Speaker

  • Rebecca Robbins, MS, RDN
  • Rachel Hurshman, MPH, RDN

Moderator

  • Alena Clark, PhD, MPH, RD, CLC
  • SKU FNCE18177