This module guides learners through food safety, food preparation, nutrition, and kitchen safety. Designed for 8-12 grade youth to utilize during school time, out of school time or at after school sites. Learners will explore what it means to practice proper food safety techniques and handling, practice leadership in a group, practice public speaking when presenting a topic and to demonstrate teamwork while preparing and presenting a dish.
Food Safety, Nutrition, Problem Solving, Teamwork
Many of us rely on a trusted cookbook recipe when we preparing a meal, especially when guests will be visiting, but a group of teens will be creating a dish completely from scratch with no recipe and only their previous knowledge and creativity to make their masterpiece.
The teens will be given an assortment of key ingredients the day of the contest and told to prepare a healthy food dish. Each team consists of three to five high school youth who have been going through multiple learning modules to strengthen their food nutrition and preparation skills.
In addition to the food item, each team will give a short presentation to the panel of judges and answer questions about the dish they created. The final score will reflect the team’s comprehensive ratings for the day based on their nutrition knowledge, food preparation skills, food safety skills, and serving size knowledge, as well as the food’s appearance, quality, and presentation.
This module guides learners through what it means to practice proper food safety techniques and handling, practice leadership in a group, practice public speaking when presenting a topic and how to demonstrate teamwork while preparing and presenting a dish. Designed for 9th grade youth and above to utilize during school time classes such as introduction to foods, out of school time or at after school sites.
As an Extension Educator in 4-H Youth Development, my role is to offer in and out of school time programming to youth audiences ages 8-18. The benefits of the food challenge program range from an improvement in student’s food handling, food safety, nutritional comprehension, the ability to problem-solve and think creatively, which are essential to my role in implementing in and out of school time programming.
This module will focus on a program I have designed to introduce food handling, food safety and teamwork to my 4-H members in grades nine and above, but can easily be adapted to younger and older audiences as well as in or out of school audiences.
The Food Challenge will enable youth to explore the realm of culinary arts in addition to what possible careers in the culinary arts that may be ahead. Teamwork is essential in the classroom and in the workforce. Being on a team with only ingredients and no instructions will engage learners in problem-solving, creative thinking and effective communication.
Students typically come with a certain level of understanding of what certain food handling learning skills are. It is likely that they have heard of certain vocabulary that will be used but may not be as familiar with how to conduct those food handling skills. Though they do possess an open mind for growing food handling and teamwork.
As an Extension Educator majority of the programming that I do is within the out of school time setting. I decided to focus on learning outcomes as opposed to learning standards for that reason.
The goal of this module is to expose students to food handling through hands-on-learning lessons, producing the following outcomes:
Short-Term
Long-Term
Over the next few days we will be learn more about MyPlate, nutrient knowledge, healthy cooking methods, food safety, food preparation and serving and serving size information.
Let’s explore what questions we can answer during our session. Go to padlet at the following QR code or at https://padlet.com/cakpore97/51vuqg673vipvqxt
Your screen should look like the following:
Click on the plus symbol below each question to write your answer as honestly as possible. You will be anonymous. When everyone has completed the 5 questions the answers will be reviewed.
Thank you for each of your thoughtful responses. Let’s see what everyone said.
Now that we know what our peers know about food let’s watch what a food challenge would look like in action.
College of Agriculture and Human Sciences. (2016, November 2). PVAMU 4-H food challenge. [Video]. YouTube. https://www.youtube.com/watch?v=-6Z2hnaoGMI
What was most the most surprising thing you learned about the food challenge? What was most exciting to you? Share your thoughts with one to two other learners, if available.
At the conclusion of the modules learner's will participate in a food challenge while working in teams of 2-4. In order to understand what will be required and how your peers will be reviewing you, take time to review the following rubric.
Assignments
Purpose: The purpose of this lesson is to expose learners to MyPlate and nutrient knowledge, healthy cooking methods, food safety, food preparation and serving and serving size information.
Method
Tips
Material Needed
Lesson Duration: 1 hour
You created a wide variety of creative recipes from what was in your fridge, freezer and cupboard. Did you include foods from all five food groups? What colors and shapes of food did you include in your menu? How can you use what you have learned about planning a meal when preparing a meal for your family?
What do you know about MyPlate?
Watch MyPlate, MyWins: What’s Your Healthy Eating Style? video to understand more.
USDA. (2016, March 14). Myplate, my wins what’s your healthy eating style. [Video]. YouTube. https://www.youtube.com/watch?v=j7CcaUZrUoE
What 3 new things would like to challenge yourself to do as a result watching the video? Share your thoughts with one to two other learners, if available.
Open up https://www.myplate.gov/
Assignments
Research and download the MyPlate app. The following video will walk you through what the app covers
USDA. (2020, March 5). Start simple with myplate app. [Video]. YouTube. https://www.youtube.com/watch?v=57H3DrD8koI
2. Post an update of 100 words or more describing how it changed your life or what benefits you could see as a result of using the app. Share a screen shot of what part of the app was most beneficial.
3. Comment on two classmates posts.
Purpose: The purpose of this lesson is to expose learners to MyPlate.
Method
Tips
Material Needed
Duration: 1 hour
What was beneficial about the MyPlate app? How have you used it since the last time we met? How have you shared your knowledge about MyPlate with others?
What are nutrients and why are they important for our bodies? Share your thoughts with one to two other learners, if available.
Nutrients at a Glance provides you with an in depth explanation of the different nutrients and how they help your body. Review the nutrients, functions in the body and source.
Play a flippity game about nutrients starting with the flashcards and then move onto the matching.
Try to increase your match time each time you play the game. https://www.flippity.net/fc.php?k=1Ou3Xria55lUAyYQrE92-7bxxAID4G-qkjaDVMu7lpRU
Assignments
Purpose: The purpose of this lesson is to expose learners nutrients found in food and how they benefit the body.
Method
Tips
Material Needed
Duration: 1 hour
What are the different nutrients, how are they helpful for your body and what sources provide the nutrients?
Hint: Protein, Fat, Carbohydrates, Fiber, Vitamin A, C, D, Calcium, Iron
What are ways that you can think of to cook healthy?
Curious about different ways that you can cook healthy at home or to pick healthy foods at school or after school? Check out the Lighten Up Your Favorites guide for new ideas!
Watch Get the Scoop on Sodium: Healthy Eats for a Healthy Beat video to gain a deeper understanding of what is sodium and what is the positive and negatives of using it.
University of Illinois Extension. (2021, April 1). Get the scoop on sodium healthy eats for a healthy beat. [Video]. YouTube. https://www.youtube.com/watch?v=nqoe7sezeRk
Assignments
Purpose: The purpose of this lesson is to expose learner’s healthy cooking methods.
Method
Tips
Material Needed
Duration: 1 hour
What recipes did you select and how did you change them to a healthier version? How did you feel about the changes that you made? What other recipes would you consider changing and why?
What is food safety? What are examples of good and bad safety that you have experienced? Share your thoughts with one to two other learners, if available.
Explore Fight Bac Brochure to discover how to clean, separate, cook and chill your foods safely. In addition to learning the safe minimal internal temperatures of certain foods.
What are three new facts about food safety that you did not know about before? Share your thoughts with one to two other learners, if available.
Watch the video Handwashing with Soap and Sanitizer.
University of Illinois Extension. (2020, March 14). Handwashing with soap and sanitizer. [Video]. YouTube. https://www.youtube.com/watch?v=yaN8TmUjylg
What are you going to start to do now that maybe you hadn’t done before as a result of watching the video? Share your thoughts with one to two other learners, if available.
Assignments
Purpose: The purpose of this lesson is to expose learners what needs to be done to have good food safety.
Method
Tips
Material Needed
Duration: 1 hour
What food safety practice did you research? What did you find out about this practice? How does it make you think or do food safety differently?
What are good examples of food preparation and serving that you have witnessed or have conducted yourself? Share your thoughts with one to two other learners, if available.
Important steps to remember when thinking about food preparation include:
Writing down the steps that you took while preparing your meal will help to make sure that you have included all of the food groups, have practiced food safety and have included nutrients or healthy cooking options.
Other reasons to include a list of how you prepped, cooked, garnished and served include the following video, Preparing Food Safely.
FoodSHAP Inc. (2017, October 28). Preparing food safely. [Video]. YouTube. https://www.youtube.com/watch?v=Qwzj-m87fsU
Journal about a meal that you prepped this past week and what steps that you took to get the meal from prep to serve. If you did not prepare a meal imagine a meal that you would prep and serve and write down those steps. After you have completed writing down the steps turn to a peer and share what you wrote down. Ask if what you shared made sense or if anything was left out.
Assignments
Purpose: The purpose of this lesson is to expose learners to what is needed to prepare and serve food safely.
Method
Tips
Material Needed
Duration: 1 hour
What career did you explore? Did you find out anything new or exciting? What parts of meal prep and serve did you find challenging? What do you need to continue to improve on?
What does serving size mean? Share your thoughts with one to two other learners, if available.
Check out the serving size chart to see how much of each food we should be taking into our bodies.
What was surprising or new to you from the serving size chart? How can you think differently next time you select a serving size? Share your thoughts with one to two other learners, if available.
The following video will walk you through what are appropriate serving sizes for you.
Healthy Eating. (2020, December 18). Serving sizes introduction. [Video]. YouTube. https://www.youtube.com/watch?v=PY-Xc7PT-2Q
What have you learned about serving sizes that you would like to try next time you eat or prep a meal? Share your thoughts with one to two other learners, if available.
Assignment:
Purpose: The purpose of this lesson is to expose learners to what serving size is and how it impacts their eating choices.
Method
Tips
Material Needed
Duration: 1 hour
Purpose: The purpose of this lesson is to assess learners’ proficiency in MyPlate knowledge, nutrient knowledge, healthy cooking awareness, food safety, food preparing, serving and serving size awareness.
Method
Tips
Material Needed
Duration: 1 ½ hours
Food Challenge Plan
Peer Reviews
Final Food Challenge Project Submittal
Purpose: The purpose of this lesson is to expose learners the final project and peer review process.
Method
Tips
Material Needed
Duration: 1 week
Thank you for participating in the food challenge program. Evaluations are an essential way that instructors receive feedback on educational programs.
Click here to complete the following program survey.
https://illinoisaces.co1.qualtrics.com/jfe/form/SV_bIOhgz0rC2zmkPb
Purpose: The purpose of this lesson is to survey both learners and the classroom instructor to determine:
Method
Tips
Material Needed
Duration: 20 minutes
College of Agriculture and Human Sciences. (2016, November 2). PVAMU 4-H food challenge. [Video]. YouTube. https://www.youtube.com/watch?v=-6Z2hnaoGMI
Dairy Council of California. (2014). Serving size chart [Infographic]. Healthyeating.org. https://www.healthyeating.org/blog/detail/what-is-a-portion-size
Davis, C. (2019). Food challenge simulation worksheets. University of Illinois Extension.
Healthy Eating. (2020, December 18). Serving sizes introduction. [Video]. YouTube. https://www.youtube.com/watch?v=PY-Xc7PT-2Q
Henneman, A. (n.d.). Basic foods for fridge, freezer and cupboard. University of Nebraska Extension.
FoodSHAP Inc. (2017, October 28). Preparing food safely. [Video]. YouTube. https://www.youtube.com/watch?v=Qwzj-m87fsU
Kedem, L. (2013, August). Lighten up your favorites. University of Illinois Extension.
Mashed. (2021). The strange connection between eggs and chef's hats. [Photograph]. Shutterstock. https://www.mashed.com/315025/the-strange-connection-between-eggs-and-chefs-hats/?utm_campaign=clip
University of Illinois Extension. (2021, April 1). Get the scoop on sodium healthy eats for a healthy beat. [Video]. YouTube. https://www.youtube.com/watch?v=nqoe7sezeRk
University of Illinois Extension. (2020, March 14). Handwashing with soap and sanitizer. [Video]. YouTube. https://www.youtube.com/watch?v=yaN8TmUjylg
USDA. (2020, March 5). Start simple with myplate app. [Video]. YouTube. https://www.youtube.com/watch?v=57H3DrD8koI
USDA. (2016, March 14). Myplate, my wins what’s your healthy eating style. [Video]. YouTube. https://www.youtube.com/watch?v=j7CcaUZrUoE
U.S Department of Food & Drugs. (2021). Four simple steps to food safety. [Infographic]. Fda.gov. https://www.fda.gov/food/buy-store-serve-safe-food/fight-bacr-campaigns
Weese, M. (n.d.). Nutrients at a glance. University of Illinois Extension.