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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
Language: English
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.
Details
Developer: Food and Health Communications, Inc.
Phone: 800-462-2532
Mail: judydoherty@foodandhealth.com
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Pilot Testing: Unpublished gatekeeper reviews by Registered Dietitians, Extension Agents and WIC staff (per author).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 that includes lesson objectives, rationale, materials, and activity ideas. Most lessons include references to MyPlate and some contain references to the 2010 Dietary Guidelines for Americans. Leader guides contain various recipes which 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 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.

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 but are not official USDA MyPlate handouts. Lessons contain food safety tips, and there is a lesson on food safety (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.

Availability
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: judydoherty@foodandhealth.com
    Ordering: http://foodandhealth.com/shop/
    Order URL:Web Address
    Cost: 29.00 per Book
    Avail. in Qty: Yes
    Bulkrate:Call for bulk rate.
User FeedbackDate
good idea and eazy way to make the kids eat.
    –aurora pinto
2012-08-02

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