FSNC Masthead
 HomeAbout SNAPSNAP-Ed TalkDatabasesHelpContact Us
 Search FSNC
Search all USDA
advanced search
search tips
browse by subject
National SNAP-Ed
resource library
state gates
photo gallery
professional developement
You are here: Home / Resource Library / Resource Finder / Resource Details
About the Food and Nutrition Information Center

Back to Search Results | New Search | Bookmark and Share
Title:Food $ense - UT: Cooks
Alt. Title:Food Sense - UT: Cooks
Pub. date: 2011-2012
Includes: Series of 10 lessons
Audience: Adults
Language: English
Description:Food $ense Cooks is a series of lessons and handouts that provide participants with the knowledge and skills necessary to prepare meals at home. These lessons give educators tools to help participants gain an understanding of kitchen basics that they can use to expand their cooking skills.
Funding Source: USDA. FNS. Supplemental Nutrition Assistance Program.
Developer: Heidi LeBlanc, Debra Christofferson
Organization: Utah State University Nutrition, Dietetics, and Food Sciences
Length: 10 lessons
Assessment instrument Used? no
Use Restrictions: May copy.
Reviewers Comments: Food $ense Cooks includes ten lessons designed to teach basic cooking skills and provide participants with an understanding of various cooking methods. Most lessons cover a specific cooking method; however, there is also a lesson dedicated to kitchen basics and one regarding knife skills.

Lessons provide educators with objectives, required materials, optional supplemental materials, preparation required, and suggested lesson times. Each lesson involves demonstration of a cooking technique. Handouts contain information from each lesson and simple recipes that highlight the cooking skill covered. When cooking temperatures are included, the temperature referenced for pork (160°F) is incorrect. The most updated guidelines from the USDA's Food Safety and Inspection Service state that pork should be cooked to an internal temperature of 145°F (except for ground pork which is still 160°F). Educators will likely want to inform participants of correct cooking temperatures.

These lessons emphasize that preparing foods at home, rather than eating out, can save money and help with a grocery budget and aim to equip participants with skills to prepare home-cooked meals. These lessons are geared more toward cooking skills than nutrition information and can be combined with nutrition lessons from Food $ense Basics to give participants both nutrition and cooking knowledge.

View/download files: 
Food $ense lessons (HTML):
Contact the Distributor:
    Distributor: Utah State University Extension, Family Nutrition Program
    Mail: 8749 Old Main Hill
Logan, UT 84322-8749
    Phone: (435) 797-3923
    Order URL:Web Address
    Cost: 0.00 per
    Avail. in Qty: No
    Bulkrate:Downloadable for free from the internet.

Share your comments:
Comments on this resource are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on the Resource Finder Database until they have been approved.

Name: (Optional)


May we use your comments on our website?:
     Yes: No:

In order to help us reduce spam, please type the two words you see below into the box and then click on the Submit Comments button. If you need help, click on the question mark button below.


Back to Search Results | New Search

Last Modified:   
SNAP-EdC Home | NAL Home | USDA | Food and Nutrition Service | SNAP Home | Web Policies and Links | Site Map
FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | | White House