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About the Food and Nutrition Information Center

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Title:Cooking Healthy!
Alt. Title:¡Cocinando Saludable!
Pub. date: 2002
Edition: 1st
Includes: 3-ring binder
Audience: Adults, Hispanic
Language: English, Spanish
Description:Cooking Healthy/Cocinando Saludable is a curriculum, based on 5 A Day criteria, for teaching how to choose, store, wash and prepare fruits and vegetables. Two sessions (one on fruits, one on vegetables) include cooking methods, cooking demonstrations and 50 recipes to choose from. The manual includes a preparation module, camera ready copies of participant handouts, evaluation tools, and a list of additional resource web sites.
Funding Source: USDA Food Stamp Program
Developer: California Project LEAN
Phone: 858-793-5381
Length: 108 pages, plus handouts
Pilot Testing: A pilot study was conducted among Spanish-speaking Latinas residing in Escondido, California. Trained promotoras delivered a 2-session curriculum to four groups of 10-15 women each. A pre- and post- intervention survey was administered at baseline and again at least 1 month after the classes. Data were compared using a two-sample t-test. Results showed mean fruit and vegetable intake increased by 2.27 servings. Mean total knowledge more than doubled from pre-to-post intervention, while the percent "Very confident" that they were able to increase fruit and vegetable consumption increased by 26%.
Assessment instrument Used? Yes
Use Restrictions: May copy for educational purposes.
Reviewers Comments: The curriculum comes with several handouts. Each session provides behavioral objectives, time schedule, registration and welcome information, pre-evaluation and posttest, and a structured lesson format including what to say guidelines. The content is presented through a question/discussion format. An optional question/discussion on how to read a recipe is provided if needed.. A script for the food or recipe demonstration is included as well.

A resource list of helpful websites is included at the end. Also, a set of 1-sided tip sheets - for each fruit and vegetable category - covers selection, storage and preparation.

Borrow it from the National Agricultural Library (NAL)
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
    NAL Call No.: TX361.H57 C66 2000
    Go to Request Library Materials
View/download files: 
Cooking Healthy/Cocinando Saludable curriculum modules (links to download PDF):
Contact the Distributor:
    Distributor: San Diego Nutrition Network
    Contact: Joan Rupp
    Mail: 2208 14th Street
Olivenhain, CA 92024
    Phone: (760) 436-6162
    Cost: 0.00 per
    Avail. in Qty: Yes

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