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|Title:||Food $ense - UT: Basics|
|Alt. Title:||Food Sense - UT: Basics|
|Pub. date: ||2011-2012|
|Audience: ||Parents, Children|
|Description:||Food $ense Basics is a series of lessons and handouts that provide participants with information on nutrition, food safety, and menu planning. |
|Funding Source: ||USDA. FNS. Supplemental Nutrition Assistance Program.|
|Developer: ||Heidi LeBlanc, Debra Christofferson|
|Organization: ||Utah State University Nutrition, Dietetics, and Food Sciences|
|Length: ||8 lessons|
|Assessment instrument Used? ||no|
|Use Restrictions: ||May copy.|
|Reviewers Comments: ||Food $ense Basics nutrition lessons topics include a lesson specifically about MyPlate and the Dietary Guidelines, as well as separate lessons covering the different food groups. Lessons on infant and child nutrition, menu planning and shopping, and food safety are also included, as is a gardening resource guide. Each lesson comes with a variety of simple recipes too.
Educators should note that the MyPlate Web site URL referenced in these lessons is incorrect (it is referred to as www.myplate.gov); the correct Web site URL is www.choosemyplate.gov. Similarly, lessons refer to the MyPlate Food Tracker, which has been replaced by the SuperTracker. Educators may want to pay special attention to the MyPlate lesson, which includes an audience question related to oils on page 6 that may be misleading and is not included on the MyPlate Web site (MyPlate oils page).The Food Safety lesson and handout includes safe cooking temperature guidelines, which incorrectly state that pork (except for ground pork) should be cooked to 165°F. Based on the most recent guidelines from the USDA Food Safety and Inspection Service, pork should be cooked to an internal temperature of 145° F.
Other Food $ense lessons series include: