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|Title:||Kid Chef and the Clean Kitchen Crew|
|Alt. Title:||Food Safety for Young Children|
|Pub. date: ||2001|
|Includes: ||Web site|
|Audience: ||Children, Elementary School, Middle School|
|Description:||This is an interactive, multimedia food safety education program which addresses food handling in the home. Animation, images, audio, video, text, and music are all utilized in this CD. The program is designed for use in school curricula, nutrition education programs, club/scouting or home settings. If used in a school setting this program may be appropriate for use in science, family and consumer science and social studies classes.
Content is divided into 4 chapters including: Chapter One: Introduction to food safety: "What is food safety and why should you learn it?" Chapter Two: Hand washing: "It’s importance and getting really clean hands". Chapter Three: Bacteria Meanies "Meet the ‘bad guys’ that make you sick". Chapter Four: Doing it Right "Guidelines for proper food handling in your own kitchen". The first chapter is sub-divided into three segments making six stand alone sections. Segments may be completed in 10 to 30 minutes and it is recommended that each child complete one section at a time at his or her own pace though sharing a computer is optional for collaborative work. Questions aren’t scored but feedback is provided for all answers.
|Funding Source: ||Kansas State University Family Nutrition Program, USDA and Social Rehabilitation Services|
|Developer: ||Kansas State University Cooperative Extension, Toni Bryant and Gerry Snyder|
|Length: ||4 chapters|
|Pilot Testing: ||Beta test for content accuracy with food safety, multimedia, education and technology experts. Feedback obtained and changes were made. Beta test with target audience for acceptability.|
|Use Restrictions: ||Permission needed to copy.|
|Reviewers Comments: ||This is a comprehensive, well-organized and research-based educational tool. The vocabulary, interactive components and multi-media approach are geared toward the special needs and interests of children. For example, participants are asked to drag and click with arrows, fill in the blanks, and click on the correct answer. Another example is the use of children as well as adult voices and statements such as a "hairy salad is just gross". The program addresses common food safety concerns like "double dippin" and more complex issues such as the importance and process of calibrating a thermometer and defining pathogens. Practical suggestions encourage behavior change. Frequent questions and summaries after each segment reinforce learning of key concepts. |
Although developed for 9 to 12 year olds it is challenging enough for use with early teens or low literacy adults. While visually attractive, some words may be hard to read over the background images. In chapter four, "Serving Food Safely" the statement is made that the maximum time that food can remain in the temperature danger zone is four hours. This differs from the USDA recommendation which is not to leave food in the "danger zone" more than 2 hours; 1 hour in temperatures above 90 °F.
|Borrow it from the National Agricultural Library (NAL)|
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
| NAL Call No.: ||TX537 .B79 2001|
| Go to Request Library Materials|
|View/download files:|| |
|Interactive online program: http://www.kidsacookin.org/kidschef/|
|Contact the Distributor:|
| Distributor: ||Kansas State University Family Nutrition Program|
| Contact: ||Shelly Burklund|
| Mail: ||205 Justin Hall|
Manhattan, Kansas 66506
| Phone: ||(785) 532-1670 |
| E-mail: ||firstname.lastname@example.org|
| Avail. in Qty:|| Yes|