Menu planning

Educator's Handbook, 4 lessons (each about 45 minutes), participant handouts, marketing brochure, optional handouts. Topics: MyPlate family meals, food and PA, vegetables and fruits, active family time. Free download from website.

Source:
USDA FNS

Link:
https://snaped.fns.usda.gov/nutrition-education/myplate-my-family

Teaches families food buying/ budgeting skills and food and resource management techniques.

Source:
UC ANR

Link:
Restricted Access - Pending approval for use by programs outside of UC ANR; please contact CalFresh Healthy Living, UC State Office

An interactive 9 lesson curriculum which teaches the 2015 Dietary Guidelines and MyPlate messaging using a dialog based approach. Lessons are 90-120 minutes long and include hands-on activities, PA, tasting and tips.Review set of Educator lesson guides, handouts and NERI is available for $155.

Source:
Colorado State University

Link:
http://www.eatingsmartbeingactive.com

Around the Table for Youth and Young Adults is a curriculum that upholds principles of trauma-informed engagement and nourishment. Participants enjoy hands-on cooking, facilitated conversations, and interactive activities that build healthy connection to food, self, and community. This is a six-week curriculum designed for groups of 7-15 youth, aged 14-21. It can be conducted in community spaces with or without a kitchen.

Around the Table: Nourishing Families is a curriculum that upholds principles of trauma- informed engagement and nourishment. Participants enjoy conversation, reflection, cooking, sharing a meal together, and learning holistic skills to care for their family’s nutritional well-being. This is a six-week curriculum designed for groups of 10-14 adults raising children. It can be conducted in community spaces with or without a kitchen.

Inquiry-driven lessons integrating nutrition into math, science, language arts, health. 3 levels, each covering 2 grades, each with 3 sections 30-60 min each. CD, songs, poster, activities, game. Free download from website.

Source:
USDA Team Nutrition

Link:
http://www.fns.usda.gov/tn/serving-myplate-yummy-curriculum

Teens CAN: Comprehensive Food Literacy in Cooking, Agriculture, and Nutrition was designed with the intention of improving food literacy of high school-aged adolescents, typically aged 13–18 years. Food literacy is comprised of overlapping knowledge and skills that are required to maintain a healthy eating pattern. This includes understanding where food comes from and being able to prepare meals that meet nutrition recommendations. Food literacy has been conceptualized for Teens CAN into three overarching topic areas: agriculture, nutrition, and cooking.

A learner-centered, garden-enhanced nutrition curriculum developed for the Nutrition Education and Promotion component of the Shaping Healthy Choices Program. 8 modules, each with several activities (implementation times vary). Free download from website.

Source:
Center for Nutrition in Schools, UC Davis

Link:
https://cns.ucdavis.edu/shcp/curriculum

Cooking Up Healthy Choices is a learner-centered curriculum of cooking demonstrations that highlight seasonal produce and allows students to observe cooking techniques, deepen understanding of nutrition concepts, and experience recipes using all five senses. 5 modules, each with cooking demonstrations and tastings.
Free download from CNS Website

Source:
Center for Nutrition in Schools, UC Davis

Link:
https://cns.ucdavis.edu/shcp/curriculum