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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. Available in both English and Spanish, it is designed for delivery by community health workers, “promotoras” or professionals. 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
Details
Developer: California Project LEAN
Phone: 858-793-5381
Mail: lferber8@cox.net
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, including tips on fruit and vegetable selection, storage, cleaning and preparation, and culturally appropriate recipes 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%. The data suggest that the classes were effective in changing short-term eating behavior as well as knowledge.
Assessment instrument Used? Yes
Use Restrictions: May copy for educational purposes.
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!

Availability
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): http://sdnnonline.org/index.php?option=com_content&view=article&id=141%3Acooking-healthycocinando-saludable&catid=60&Itemid=27
Contact the Distributor:
    Distributor: San Diego Nutrition Network
    Contact: Joan Rupp
    Mail: 2208 14th Street
Olivenhain, CA 92024
    Phone: (760) 436-6162
    E-mail: rupp@mail.sdsu.edu
    Cost: 0.00 per
    Avail. in Qty: Yes

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