|Reviewers Comments: ||This curriculum does a great job providing all the tools needed to deliver two very comprehensive lessons on fruits and vegetables. It can stand alone or be an accompaniment to other curricula or trainings on healthy eating. It is user-friendly, with clear, easy to understand text for both the facilitator and the participant. The curriculum modules can be ordered or are available in their entirety for download in English and in Spanish on the web site below.
The curriculum is well organized and professional; it comes in a 3-ring binder with tabs and color dividers for easy navigation. Several handouts are provided, in both color and black & white. It can lead even an untrained facilitator step-by-step and includes check lists for things do to, prepare, and think about “6 weeks in advance”, “1 week in advance”, “1-2 days in advance”, “the day of” and for “set up.” Each session provides behavioral objectives, time schedule, registration and welcome information, pre-evaluation and post test, and a very clearly 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 with low-literacy audiences. A script for the food or recipe demonstration is included.
The curriculum is based on the 5 A Day program criteria, and uses “servings” rather than the “cup” system of the 2005 Dietary Guidelines and MyPyramid. A resource list of helpful websites is included at the end. Easy to read, clear, print-ready templates/handouts are provided for completion certificate, promotion poster, session evaluation form, recipes, cooking measures fact sheet, and handouts that fit the lessons, both in color and BW, for “why eat fruit and vegetables?”, “what’s 1 serving?”, “seasonal fruits and vegetables”, “storing fruit”, “storing vegetables”.
A set of 1-sided tip sheets - for each fruit and vegetable category - covers selection, storage and preparation. Recipes categories for fruits are apples, berry, banana, mango, grapes, and some recipes include additional fruits like pineapple. Recipe categories for vegetables are broccoli, carrot, corn, green, and cabbage; with additional vegetates like jicama, chayote, and avocado, included in some. Nutrition facts (calories, fat, cholesterol, sodium, carbohydrates, fiber and protein) are provided, and some recipes include serving suggestions. Yield is consistently noted but serving size is not provided. These recipes make you want to rush right out to a Farmer’s Market, shop, cook, and enjoy really delicious fruits and vegetables!