The purpose of this project was to create a 6-week nutrition education and culinary skill curriculum for use by educators of middle-school adolescents in conjunction with use of an existing school-based educational garden and kitchen facility. Specifically, this project provides guidelines for delivering education regarding an overall healthy lifestyle during the adolescent years, optimal nutrition, food safety, meal plans, and kitchen skills, two times per season for each of the major seasons (fall, winter, spring) coinciding with the typical Pacific Northwest school calendar.
The curriculum was designed to provide educators with age appropriate lessons based on scientifically-founded information. The curriculum was reviewed by an expert panel and modifications were made based on their recommendations. The final curriculum was not pilot tested.
|Commitee:||Gustin, Libby, Parker, Emily|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 52/01M(E), Masters Abstracts International|
|Subjects:||Environmental education, Middle School education, Nutrition, Health education|
|Keywords:||Culinary, Farm-to-school, Garden education, School garden|
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