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|Title:||The Cooking Demo Book|
|Alt. Title:||Cooking Demo Ideas Book|
|Pub. date: ||2001, 2006, 2011|
|Includes: ||Book, CDs with Power Point & eBook|
|Audience: ||Multiple Audiences, staff, African American, Asian American, Hispanic, Italian, Latin|
|Description:||The Cooking Demo Ideas Book can be used as a reference for educators who teach cooking, conduct cooking demonstrations or perform any kind of food demos. It includes recipes, basic cooking techniques and important nutrition tips. It is updated for MyPlate and the 2010 Dietary Guidelines for Americans. Several formats are given, allowing educators flexibility to choose the one that will work best for their needs.|
|Funding Source: ||Food and Health Communications, Inc.|
|Developer: ||Food and Health Communications, Inc.|
|Length: ||316-page book with 30 lessons|
|Readability: ||5th-8th grade|
|Assessment Method: ||Flesch-Kincaid Grade Level|
|Pilot Testing: ||Unpublished gatekeeper reviews by Registered Dietitians, Extension Agents and WIC staff (per author).|
|Assessment instrument Used? ||No|
|Use Restrictions: ||May not copy.|
|Reviewers Comments: ||The Cooking Demo Ideas Book is an updated, book version of the Cooking Demo II kit. Each lesson comes with a leader guide containing various information including lesson objectives, rationale, materials, and activity ideas. Most lessons include specific references to MyPlate and some contain references to the 2010 Dietary Guidelines for Americans. Leader guides contain various recipes, which come with nutrition information, and are scaled for both demonstration and consumers. Lessons cover a wide range of topics including vegetarian cooking, weight loss, recipe modification, kids snacks, soy, and MyPlate.
This resource makes reference to some commercial Web sites, and mentions some brand names. The 'Lesson Rationale' section of each leader guide contains facts and statistics which are, at times, not referenced. Furthermore, much of the referenced research is dated, frequently over 10 years old. Some recipes and tips included would increase costs for participants, for example, buying pre-chopped vegetables or pre-roasted chicken.
Several instances of inconsistent or inaccurate information should be noted. The calcium lesson makes the recommendation to seek products that have greater than 25% of the daily value for calcium. The 25% criteria is higher than either of the FDA standards that a product must have 20% or more of the daily value to be considered "High"/"Rich In" or 10%-19% of the daily value to be considered a "Good Source" (standards can be found in Appendix B of FDA's Food Labeling Guide). The fiber lesson lists inconsistent recommendations for fiber between 25-33 grams per day on page 107 and 25-38 grams per day on page 109 (note: IOM recommendations (PDF|107KB) are 25-38 grams per day). Fish storage times are incorrect (says to store within 3 days); USDA guidelines say to cook or freeze fresh fish within 2 days.
Many handouts that accompany lessons contain the MyPlate logo. Educators should note that these are not official USDA MyPlate handouts. Lessons contain food safety tips, and there is a lesson on food safety (note that this is a 'train the trainer' lesson, not a consumer lesson). While very few recipes in the book include cooking raw meat (many include already-cooked meat), those that do have no information on safe cooking temperatures. Educators should reference these temperatures when demonstrating.
|Contact the Distributor:|
| Distributor: ||Food and Health Communications, Inc.|
| Contact: ||Judy Doherty|
| Mail: ||PO Box 2664090|
Weston, FL 33326
| Phone: ||(800) 462-2352 |
| Fax: ||(800) 433-7435|
| E-mail: ||email@example.com|
| Ordering: ||http://foodandhealth.com/shop/|
| Order URL:||Web Address|
| Cost:|| 29.00 per Book|
| Avail. in Qty:|| Yes|
| Bulkrate:||Call for bulk rate.|
|good idea and eazy way to make the kids eat.|