Recipes

Fostering Nourished Families is a training curriculum focused on supporting kinship/foster/resource parents to nourish foster children. Materials and lesson plans are appropriate for adult caregivers of foster children. Instructor Guides offered in English, participant materials available. Evaluation tools available and facilitator training required.

Source:
Leah's Pantry

Link:
Coming soon

9 topics picked by seniors: Great Grain Discoveries, All Star Senior Snacks, Heart Healthy Meals, Cooking & Seasoning with Herbs, Savory Soups, Double Strength Calcium Recipes, Fitness Fun, Dietary Fat-Fact or Fiction?, Weight Control- Energy Density. Most lessons include recipes for taste testing and educational games.

Lesson 7. Evaluating Dietary Supplements does not fall within the SNAP-Ed scope and may not be delivered by SNAP-Ed personnel.

Virtual and in-person options are available.

Source:
Mischelle Forgy

Food Smarts for Waste Reduction is a flexible, learner-centered cooking and nutrition curriculum with a focus on food waste reduction. Materials and lesson plans appropriate for adults. Instructor Guides offered in English, participant materials available in multiple languages. Included in the USDA’s SNAP-Ed Toolkit. Evaluation tools available and facilitator training required.
Virtual components have been added. See Source/Virtual Contact
Information column. Must be a registered partner to access materials.

Source:
Leah's Pantry

A comprehensive educational resource guide designed to help teach low-income seniors to select and enjoy nutrient-rich foods. The tool kit contains a leader’s guide and 4 sessions to promote fruit and vegetable consumption and physical activity. Each session is about 30 minutes, plus optional 10-minute physical activity before and after. Free download from website.

Curriculum lessons have been adapted into PowerPoint slides to assist in virtual lesson delivery.

Source:
USDA

Virtual Contact:

Curriculum teaches teens in 6th grade and above how to make healthy food choices and prepare healthy meals and snacks for themselves and families and friends. Hands-on instruction.

Virtual components have been added. 
 

Source:
Share Our Strength
CA contact The Food Trust: [email protected] 

Link: 

https://learning.thefoodtrust.org/cooking-matters/ 

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.

The curriculum includes eight lessons with corresponding recipes and materials.  The lessons are co-taught in sequence by a SNAP-Ed educator and a classroom teacher. The lessons include MyPlate; Encouraging Fruits and Vegetables; Label Reading; Choosing Healthy Snacks; Portion Distortion; The Importance of Breakfast; RYD; and My Action Plan.

Source:
Huntington Beach Union High School District

Link:
To request copies, contact the Orange County Health Care Agency – [email protected]

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