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Title:Cooking with Kids Integrated Curriculum
Pub. date: 2008
Edition: 2nd
Includes: Three curriculum guides available, Grades K-1, Grades 2-3 & Grades 4-6
Audience: Multiple Audiences, Children, Elementary children, Hispanic
Language: English and Spanish
Description:The Cooking with Kids integrated curriculum guides and student handbooks provide hands-on cooking and tasting lessons with fresh, affordable foods from diverse cultures. Curricula are available for grades K-6. Each guide includes teacher information and introductory lesson plan, lesson plans for five 1-hour tasting classes (tomatoes, root vegetables, citrus fruits, pears and salad greens), lesson plans for five 2-hour cooking classes and a student food journal specific to that grade.
Funding Source: USDA Food Stamp Nutrition Education Program through the New Mexico Human Services Department through New Mexico State University Cooperative Extension Service among others
Developer: Lynn Walters and Jane Stacey
Phone: 505-438-0098
Length: varies
Pilot Testing: The scales developed for measuring food preferences, food neophobia, and cooking attitudes and self-efficacy were feasible to implement and merit further refinement and testing. Products developed included 1) an instrument that assesses 3 subscales (constructs); 2) interview guides; 3) logic model.

The program was evaluated. Results include: 1) Fruit and vegetable preferences improved significantly more among students receiving CWK lessons compared with students in schools without CWK and 2) Cooking self-efficacy increased most in students who initially reported little cooking experience prior to CWK lessons.

Use Restrictions: Permission needed to copy.
Reviewers Comments: Cooking with Kids not only teaches cooking skills, but also educates children on reading, writing, history, literacy, wellness, math, science, and social studies. Each recipe lesson has three separate classroom recipes that can be combined for a complete meal.

Each lesson includes activities, learning objectives, a supply list, enrichment options, snack suggestions, and music and book recommendations. There is also a shopping list for ingredients and a list of equipment needed. Most ingredients and equipment are common items, but a few ingredients may be more expensive and harder to find. Many of the recipes can be conducted without all of the ingredients or equipment and just a few minor substitutions. In addition to tasting lessons and recipe lessons, the curriculum guides include forms and letters for parents and volunteers. There are also safety and sanitation tips included at the beginning of the guides. The curriculum guides are very similar for each of the grades and contain only slight variations on some of the activities.

Each curriculum also comes with a student book, which varies based on the grade level but contains accompanying activities to the lessons in the teacher's curriculum. Activities increase in difficulty throughout the book and as the grade levels climb.

Borrow it from the National Agricultural Library (NAL)
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
    NAL Call No.: TX661 .W343 2005
    Go to Request Library Materials
View/download files: 
Cooking with Kids Web Site (HTML):
Free Tasting Lessons (URL leads to various PDF links):
Free Recipe Downloads (one per month on web site):
Contact the Distributor:
    Distributor: Cooking With Kids
    Contact: Lynn Walters
    Mail: 3508 Camino Jalisco
Santa Fe, NM 87507
    Phone: 505-438-0098
    Ordering: Curriculum and free downloads of tasting sessions available on web site:
    Order URL:
    Cost: 55.00 per each curriculum guide.
    Avail. in Qty: No
    Bulkrate:$150 for all three guides. A DVD with an 18-minute overview of the Cooking with Kids program is also available for $25.00.

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