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Print Version    

Review of:

Kids in the Kitchen

Producer:Ellen Schuster, University of Missouri Extension
Date Produced:April 2012
Format(s):
  • Curriculum
Audience(s):
  • Elementary School (6-8 yrs)
  • Middle School (9-12 yrs)
Topic(s):
  • Meal Planning
  • Healthy Eating Tips
  • Food Safety
Description:Kids in the Kitchen is a summer and after-school program for kids ages 6 to 15 years that uses USDA's MyPlate. This curriculum encourages young people to eat healthier meals and snacks as a result of hands-on cooking experiences. Youth participants learn to prepare simple, healthy foods they can make for themselves and their family members.

Kids in the Kitchen contains classroom materials for three age levels:
Level A: 6- to 9-year-olds
Level B: 10- to 12-year-olds
Level C: 13- to 15-year-olds

Levels A and B contain seven lessons that cover topics such as basic cooking skills, good nutrition, healthy food choices, food safety and physical activity.

Level C contains eight lessons that cover the topics found in Levels A and B, as well as a lesson on planning and preparing a complete meal based on USDA's MyPlate.

Each lesson includes kid-friendly handouts such as recipes and tips for how to use kitchen equipment safely.

Cost:$50.00
Free?No
Ordering Info:Material can be ordered from the website provided.
Web Site:https://extension.missouri.edu/secure/xorder/order.asp?n=N800


Content

A. Use of MyPlate/MyPlate or the Dietary Guidelines for Americans
Material based substantially on MyPlate or 2010 Dietary Guidelines for Americans.
B. Scope
Scope of information appropriate for target audience and essential topics discussed in appropriate detail.

Comments:
Each set of lessons is for a range of ages. For the youngest set of lessons, 6 to 9 years, there seems to be a lot of information in lessons for the younger learners.
C. Purpose
Purpose of material clearly stated in title or introduction.
D. Organization
Material well-organized and major points presented clearly.
E. Accuracy
Information is accurate and recommendations current with content of MyPlate and the 2010 Dietary Guidelines for Americans.
F. Learner Background
Material assumes that reader has some background information.

Comments:
Assumes minimal knowledge such as what germs are or basic food safety for older youth lessons.
G. Learning Objectives
Learning objectives identifiable and met.
H. Learning Activities, Projects, or Interactive Learning Tools
Material includes a variety of stimulating and interesting learning experiences, questions, projects, or suggestions for further action that will involve the reader.
I. Objectivity/Sponsor Bias
Subject matter presented objectively and fairly. No brand name promotion or obvious sponsor bias.
J. Inclusion of learning objectives, learner activities, instructional aids, lesson plans, evaluation component, identification of required instructional materials, web site with additional materials.
Material includes five or more of the above.

Comments:
Includes all of above except evaluation.
K. Recipes (if included)
Overall, recipes are compatible with the Dietary Guidelines for Americans.
L. Recipes (if included)
Recipes do not include any nutrient analysis.
M. Instructional Resources
Instructor resources included with some suggestions for enhancing the teaching process.

Comments:
Provides ordering information for resources not included with lessons.
N. Credits, References and Resources (Including dates, publisher, etc.)
Current and complete credits, references, and resources listed.
O. Summary
All major ideas summarized or reviewed to reinforce key concepts; summaries easily identified.

Diversity
A. Role Models
Not applicable.
B. Multi-cultural Representation
Material does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.
C. Different lifestyles and food patterns
Material reflects, but does not emphasize, a variety of values, practices, and/or food patterns representative of different lifestyles, cultures, and socioeconomic levels.

Print Materials
A. Writing Style
Main ideas are clear and flow smoothly.
B. Writing Approach
Writing approach is positive and personal. Active voice is used most of the time.
C. Vocabulary
Vocabulary used is appropriate for intended audience. Minimizes use of technical terms and if used, are defined.

Comments:
The set of lessons for youngest children does a nice job of introducing new vocabulary related to cooking.
D. Supportive Illustrations
All of the illustrations contribute to the material and are on the same page as their textual references. Tables and graphs are as simple and easy to read as possible. All information needed in graphs and tables is provided in a form requiring no further explanation.
E. Layout and Design
Color, design, and layout of material are attractive, and stimulate interest, without being too busy. There is good balance between print and blank space.

Comments:
Uses black and white, cartoon graphics.
F. Visual Quality
Paper weight used is heavy enough so that print from one side cannot be seen on the other side. Text is written in a font size that is easy to read, and the main body is not written in capital letters.
G. Headings/Cueing Devices
Clear headings are provided for each topic area. Cueing devices (shading, boxes, arrows, etc.) are used to direct attention to key points.
H. Approximate Reading Level
Reading level is at or below 5th grade level for low-literacy materials. Assessment method provided.


Overall Comments on Resource Reviewed

A. Positive Points of the Reviewed Resource:
Combines nutrition, food preparation and food safety in one curriculum; accommodates target audience with wide age range (6 to 15 years; recipes for youngest learners are available in picture form).
B. Points that Could Be Improved:
Lessons are traditional lecture style rather than learner-centered; activities and food preparation provide some experiential learning.
C. General Comments
Accurate, basic nutrition, food preparation and food safety curriculum.
D. Overall Summary
Accurate, basic nutrition, food preparation and food safety curriculum.


Reviewer Rating
Any opinions expressed about any resource in this web site (either expressly or implied) are solely and completely the responsibility of the reviewer and do not necessarily represent the views or opinions of the Society for Nutrition Education and Behavior.

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