KICK - Kids in the Community Kitchen Program Toolkit INVOLVING CHILDREN

KICK - Kids in the Community Kitchen Program Toolkit
A GUIDE TO
INVOLVING CHILDREN
IN HEALTHY EATING AND
PHYSICAL ACTIVITY
Acknowledgments
NOTES
The KICK - Kids in the Community Kitchen Program Toolkit was
supported by contributions from the following:
Alida Finnie, MSc, RD
Registered Dietitian - Diabetes Educator
Kitchener Downtown Community Health Centre
Community Service Centre
South Simcoe
Town Square
39 Victoria Street East
PO Box 932
Alliston, ON
L9R 1W1
Alicia Close
CONTACT Summer Intern
Thank you for your support!
Phone: (705) 435-4900
Fax: (705) 435-1106
About CONTACT
Email:
[email protected]
CONTACT – South Simcoe Community Information Centre is a
multi-disciplinary service organization operating in South Simcoe.
Website:
www.contactsouthsimcoe.ca
CONTACT works to improve the life chances of people living in
South Simcoe through the provision of quality community-focused
services, developing innovative projects that are responsive to
community needs, and by working collaboratively with community
partners to identify opportunities for better service coordination
and integration.
CONTACT's mission is to be instantly recognized as South Simcoe's
trusted source for information, services and referral and aims to
contribute to the quality of life of our community by linking its
citizens with appropriate agencies and services in a prompt,
efficient and caring manner.
The KICK Program is made possible
by a grant from the
Baxter International Foundation
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NOTES
Table of Contents
Introduction ....................................................................................... 5
How to Use this Toolkit ...................................................................... 5
Module A: Food & Kitchen Safety
Page 6
Lesson 1: Hand Washing & Kitchen Orientation ................................7
Lesson 2: Food Storage & Separation .................................................8
Lesson 3: Temperatures......................................................................9
Module B: Healthy Eating
Page 10
Lesson 4: The Four Food Groups ..................................................... 11
Lesson 5: Everyday & Sometimes Food ............................................12
Lesson 6: Food for a Day ...................................................................13
Module C: Physical Activity
Page 14
Lesson 7: Being Active is Good for You .............................................15
Lesson 8: Any Activity Fits .................................................................16
Lesson 9: Nutrition and Being Active ................................................17
Physical Activity Lessons ...................................................................18
Module D: Parent Integration
Page 19
Lesson 10: Parents in the Kitchen .....................................................20
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KICK - Kids in the Community Kitchen Program Toolkit
Table of Contents
Recipe Cards
NOTES
Page 21
Fantastic French Toast & Yogurt Parfaits......................................... 22
Homemade Pizza & BLT Salad .......................................................... 23
Chicken Strips & The Salad Bowl...................................................... 24
Submarine Sandwich & Baked Root Chips ....................................... 25
Macaroni and Cheese Bake & Veggies and Hummus Dip ................ 26
Chicken Quesadillas & Taco Salad.................................................... 27
Sun Up Sandwich & Strawberry Smoothie Sensation ...................... 28
Cheese Tabouleh Wraps & Fabulous Fruit and Dips ........................ 29
Stuffed Peppers & Beautiful Broccoli Salad ..................................... 30
Turkey Burgers & Muscle Cookies .................................................. 31
Appendix
Page 32
Program Documents:
Program Logic Model ....................................................................... 34
Example Summer Full-Day Session .................................................. 35
Example After-School Session: Four Day Outline ............................ 36
Age Appropriate Cooking Skills ........................................................ 37
Junior Chef Certificate...................................................................... 38
Example Registration Form .............................................................. 39
Example Consent Forms................................................................... 41
Resource Website Links ................................................................... 42
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NOTES
Table of Contents
Activities:
Example List of Kitchen Guidelines ...................................................44
Kitchen Scavenger Hunt Activity .......................................................45
SEPARATE: Cutting Boards Activity Sheet .........................................46
The Empty Fridge Activity Sheet .......................................................47
Food Safety Star Magnets Examples.................................................48
CFG Rainbow Activity Sheet ..............................................................49
The Four Food Groups Word Search.................................................50
The Four Food Groups Word Search Answer Key .............................51
Single Plate Activity Sheet.................................................................52
Three Plate Activity Sheet .................................................................53
Food for the Family Activity Sheet ....................................................54
Let’s Get Active! Activity Sheet .........................................................55
Snacks for Active Kids .......................................................................56
Eating for Activity Sheet....................................................................57
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KICK - Kids in the Community Kitchen Program Toolkit
Introduction
NOTES
Welcome to the KICK - Kids in the Community Kitchen Program
Toolkit!
This toolkit was developed based on the successful delivery of the
KICK Program (Kids in the Community Kitchen) by CONTACT - South
Simcoe Community Information Centre. KICK is a free after-school
program that teaches children aged 8 to 13 years about food
preparation, cooking skills, meal planning, Canada's Food Guide,
and physical activity. Each session includes tasty food, fun games
and hands-on activities. The program is delivered by a Registered
Dietitian with the help of volunteer youth leaders and is made
possible by a grant from The Baxter International Foundation.
The key message in the KICK - Kids in the Community Kitchen
Program Toolkit is that children are very able to be in the kitchen. It
is important that children develop lifelong skills around cooking,
nutrition, and healthy living and that an enjoyment of food and
physical activity is created. Lessons focus on supporting and
encouraging young cooks by allowing them to complete all tasks in
the kitchen by themselves in an age appropriate manner.
How to Use the Toolkit
This toolkit is designed for anyone who is looking for a fun and
interactive way to introduce children to healthy eating, cooking
skills, and physical activity. Parents, teachers, youth group leaders,
and health care educators will find this toolkit easy-to-use and
filled with “kid-tested and approved” activities that aim to increase
children’s knowledge, skills and self-confidence so that they can
make healthier lifestyle choices.
The toolkit consists of 4 Modules (Healthy Eating, Food & Kitchen
Safety, Physical Activity, and Parent Integration). Each module
includes step-by-step lesson plans, hands-on activities, nutritious
recipes, and website links to additional resources. The modules are
designed to be flexible, so you can choose to deliver one lesson
from each module, one full module, or the entire program.
We hope you find this toolkit to be a valuable and useful guide in
involving children in healthy eating and physical activity.
Stephanie Clairmont, MHSc, RD
KICK Program Coordinator (2009)
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NOTES
Module A
Module A
6
Food &
Kitchen Safety
KICK - Kids in the Community Kitchen Program Toolkit
Lesson 1:
Hand Washing & Kitchen Orientation
Approximate time: 2 hours
NOTES
Resources needed:
“GloGerm” kit available from a local Public Health Office
Flipchart paper & markers
Kitchen Scavenger Hunt Activity Sheet
Recipe cards (noted below)
Discussion & Activity One (30 minutes):
Ask the group why we should wash our hands
o Answer: Remove germs and prevent illness
Ask the group when we should wash our hands
o Answer (examples): before you handle food; after
you handle raw meat or eggs; before you eat; after
you use the bathroom; after you’ve been in public
places; etc.
Ask the group how we should wash our hands
o Wet hands with water, lather with soap, rinse
under water, turn off tap with paper towels – sing
ABC’s, Twinkle, Twinkle Little Star, or Happy
Birthday twice (20 seconds)
Follow the directions included in the “GloGerm kit” activity
and complete the activity (make sure to use a very dark
room)
Discussion & Activity Two (30 minutes):
Stand in front of the group with the flipchart paper and ask
them to list rules or guidelines to follow when in the
kitchen
Once the list is complete, hang it on a kitchen wall to refer
to as needed (an example list is included in the Appendix)
Discuss the importance of knowing where things are in the
kitchen
o “Kitchen Scavenger Hunt” activity
Recipes (60 minutes):
Fantastic French Toast or Banana Oatmeal Pancakes
Fruit & Yogurt Parfait
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NOTES
Lesson 2:
Food Storage and Separation
Approximate time: 2 hours
Resources needed:
Flipchart paper & markers
Empty Fridge and SEPARATE: Cutting Boards Activity
Sheets
Crayons, markers, glue & grocery store flyers
Recipe cards (noted below)
Discussion & Activity One (25-30 minutes):
Draw a line to separate the flipchart paper into two
sections. Tell the group: “Cross-contamination is how
harmful bacteria can spread from some foods to other
foods and throughout the kitchen. If bacteria are ingested,
we can get sick. Some foods must be separated from other
foods to prevent this”. Ask: “Does anyone know what
foods need to be separated?”
Write the words “raw meat, poultry & fish” in one box on
the flipchart and have the children list other foods to put in
the second box (cooked meat, poultry, fish or eggs,
vegetables, fruit, cheese, bread, etc)
o Use “SEPARATE: Cutting Boards” activity sheet - Have
the children draw pictures to show which foods
should be separated.
Discussion & Activity Two (30 minutes):
Discuss that food must be separated in the refrigerator as
well. Raw meat belongs on the bottom shelf in sealed
containers to prevent juices from dripping onto other
foods. Produce belongs in the drawers, while other food
belongs on middle or top shelves.
o Use “Empty Fridge” activity sheet - Have the children
cut & paste foods from grocery store flyers to show
where foods belong.
Recipes (60 minutes):
Homemade Pizza
BLT Salad
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KICK - Kids in the Community Kitchen Program Toolkit
Lesson 3:
Temperatures
Approximate time: 2 hours
NOTES
Resources needed:
FightBac “Cook” and “Chill” Fact Sheets
Food Safety Star Magnets (see below for how-to instructions)
Flipchart paper, markers, pencils & sparkle glue for decorating
Recipe cards (noted below)
Discussion & Activity One (20-30 minutes):
Separate the children into groups of two. Provide each
group with a colour copy of a “Cook” or “Chill” fact sheet
available at www.canfightbac.org. Ask the children to read
the fact sheet and pick out two key messages, for example
“Use a clean thermometer to make sure foods are cooked
to the proper temperature”, “Never defrost foods at room
temperature”. You may need to sit and read through these
sheets with younger children to help them identify key
messages.
o Food Safety Stars Magnets – once the children
have decided on their messages, give two star
magnets to each child to write their message on.
These magnets are to put on the fridge at home to
make your kitchen safer. NOTE: Food Safety Star
Magnets can be made by purchasing foam stars
at a dollar or craft store and attaching a small
piece of adhesive magnet on the back.
Discussion & Activity Two (30 minutes):
Ask the group to summarize the things they have learned
about food safety in the past three lessons. Write these
items on the flipchart paper at the front of the room.
o Food Safety Posters - Provide the children with
markers, crayons and blank paper. Instruct them to
design a poster that highlights these messages.
Hang the posters in the kitchen.
Recipes (60 minutes):
Chicken Strips
The Salad Bowl
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NOTES
Module B
Module B
10
Healthy
Eating
KICK - Kids in the Community Kitchen Program Toolkit
Lesson 4:
The Four Food Groups
Approximate time: 2 hours
NOTES
Resources needed:
Copies of Canada’s Food Guide
CFG Rainbow Activity Sheet and/or blank paper
Pencils, scissors, glue, & grocery store flyers
The Four Food Group Word Search
Laminator
Recipe cards (noted below)
Discussion & Activities (45–60 minutes):
Ask the children if they have heard of Eating Well with
Canada’s Food Guide and if they can tell you each of the
four food groups. Once they have listed all four, name one
group at a time and ask for foods that belong in that group.
Repeat this for the other three groups. (This can be written
on a flipchart if desired).
Pass out a copy of Canada’s Food Guide to each of the
children (free copies of this Guide as well as an instructor’s
manual can be ordered through the Heath Canada
website).
Explain to the kids “We should eat food from all four food
groups everyday. We should eat the most food from the
largest rainbows (green and yellow) and the least food
from the smaller rainbows (blue and red).” Have them
open their guides. “Canada’s Food Guide shows us how
many servings we should have from each food group for
our age and gender. It also gives us examples of serving
sizes.” Discuss how many servings each child needs and
serving sizes for different foods.
o Use CFG rainbow activity sheet (or blank paper) Have the children create a placemat (age 8 to 10)
or collage (age 11-13) by cutting and pasting food
from the grocery store flyers onto their paper.
Laminate the placemats once they are completed.
o Use “The Four Food Group Word Search” - allow
the children to complete this activity, time
permitting
Recipes (60 minutes):
Submarine Sandwich
Baked Root Chips
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NOTES
Lesson 5:
Everyday & Sometimes Food
Approximate time: 2 hours
Resources needed:
Copies of Canada’s Food Guide
Flipchart paper, markers, crayons, pencils
Single Plate or Three Plate Activity Sheets
Recipe cards (noted below)
Discussion & Activity One (20-30 minutes):
Remind the group of the discussion about Canada’s Food
Guide in lesson four or pass out copies and discuss the four
food groups. Explain that most of these foods can be
considered “everyday foods” – foods that are healthy and
that we can eat every day. Then tell the group that there
are also “sometimes foods” – foods that are not very
healthy but that we can have occasionally as a treat.
o Make two columns for everyday and sometimes
foods on the flipchart paper. Ask the children to list
all of their favourite foods from each of the two
groups and write them on the paper at the front of
the room.
Activity Two (30-40 minutes):
Pass out the Single Plate Activity Sheet to kids under 10
years-old and the Three Plate Activity Sheet to kids over 11
years-old. Instruct the children to draw pictures of food on
the activity sheet to design a meal that has “everyday”
foods from all four food groups OR three meals and snacks
to include all the servings they need in a day from Canada’s
Food Guide.
Recipes (60 minutes):
Macaroni & Cheese Bake
Veggies & Hummus Dip
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Lesson 6:
Food for a Day
Approximate time: 2 hours
NOTES
Resources needed:
Copies of Canada’s Food Guide
Three Plate or Food for the Family Activity Sheets
Grocery store flyers, scissors & glue
Pencils, calculators & cookbooks
Recipe cards (noted below)
Discussion (10-15 minutes):
Remind the group of the discussion about Canada’s Food
Guide in lesson four or pass out copies and discuss the four
food groups
Tell the group that we need to eat food from all four food
groups throughout the day. Meals should include food
from at least 3 food groups and snacks should include food
from at least 2 food groups.
Activity (30-45 minutes):
Younger group: Provide each child with a copy of the Three
Plate Activity sheet. Instruct the kids to cut out pictures of
food from the grocery store flyers and design meals and
snacks for an entire day by following the guideline stated
above.
Older group: Provide each child with a copy of the “Food
for the Family” budgeting exercise, grocery store flyers and
a calculator. Break them into teams of two or three and ask
the groups to use cookbooks to develop three meals and
one snack for a family of four for a day. They can write out
all the food items they need on the sheet and use grocery
store flyers to figure out how much each food costs. Follow
the guidelines at the top of the sheet and make sure to
stay within budget.
Recipes (60 minutes):
Chicken Quesadillas
Taco Salad
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NOTES
Module C
Module C
14
Physical
Activity
KICK - Kids in the Community Kitchen Program Toolkit
Lesson 7:
Being Active is Good for You!
Approximate time: 2 hours
NOTES
Resources needed:
Copies of Canada’s Physical Activity Guide
Flipchart paper, markers, crayons, pencils
Blank poster paper (legal size)
Recipe cards (noted below)
Discussion & Activity One (20-25 minutes):
Pass out Canada’s Physical Activity Guide for children (or
youth) to each child.
Discuss as a group what physical activity is. Key ideas:
moving your body, not sitting still, making your heart beat
faster, having fun, being active, etc.
Read the “endurance, flexibility and strength” section of
the guide. Discuss what types of activities the kids enjoy
doing at home, at school, with friends, etc. Try to identify
which category the activities fit into.
o Write these activities on the flipchart.
Discussion & Activity Two (30 minutes):
Ask the group WHY they think we should be active. Read
over the section on “the benefits of physical activity” in the
guide.
o Provide each child with a blank poster paper. Have
the children design a poster that illustrates physical
activities they enjoy and one way they will benefit.
Have them write the benefit on the poster i.e.
“Playing soccer builds strong bones and
strengthens muscles”, “Ice skating helps me to
meet new friends”.
Recipes (60 minutes):
Sun Up Sandwiches
Strawberry Smoothie Sensation
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NOTES
Lesson 8:
Any Activity Fits
Approximate time: 2 hours
Resources needed:
Copies of Canada’s Physical Activity Guide
CPAG Activity Poster & sticker sheet
Flipchart paper, markers, crayons, pencils
Let’s get Active! Activity Sheet
Recipe cards (noted below)
Discussion & Activity One (25–30 minutes):
Pass out the Canada’s Physical Activity Guide to each child
(collected from the previous session or new copies)
Ask the children how many minutes they are physically
active and non-active each day. Provide examples of nonactive activities: watching TV, playing video games, on the
computer, reading or writing, etc.
Discuss the importance of decreasing this non-active time
and increasing time spent on physical activity. Tell the
group that “any activity fits” just as long as they are
moving.
o Ask the kids to come up with creative but possible
ways they can be active; write them on the chart
paper. Examples: Make up an obstacle course, walk
around the mall, go ice skating, have a jumping jacks
competition, play hide and seek, etc.
Activity Two (25-30 minutes)
Read the section and chart in the guide for increasing
physical activity.
o Give each child a “Let’s get Active!” activity sheet
and ask them to draw ways to be more active each
day. Have them include one moderate and one
vigorous activity (examples are in the guide).
Pass out the grid poster and stickers. Tell the kids they can
hang this in their room or on the fridge and add a sticker
for everyday they are active for at least 30 minutes more
than they are now.
Recipes (60 minutes):
Cheese Tabouleh Wraps
Fabulous Fruit & Dips
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KICK - Kids in the Community Kitchen Program Toolkit
Lesson 9:
Nutrition and Being Active
Approximate time: 2 hours
NOTES
Resources needed:
Snacks for Active Kids Resource
Eating for Activity Sheet
Markers, crayons, pencils
Recipe cards (noted below)
Discussion (20 -25 minutes):
Discuss the concept of energy with the group: “When we
are active, playing games or sports, we need energy to
keep us moving. We get this energy from food. So it is very
important that we have enough good food before and after
activity to provide us with lots of energy and nutrients. It is
also very important to drink water and stay hydrated”.
Ask the group what they think healthy snacks are. Help to
guide the children to include snacks that are on the
handout. It is important to not eat a meal one hour before
you are active, however, fruit is a good quick to snack to
have 30-60 minutes before activity if you feel hungry.
Combining foods from the Vegetables & Fruit or Grain
products food groups with foods from the Milk or Meat &
Alternatives food groups makes healthy power meals or
snacks to have before or after physical activity.
Pass out the “Snacks for Active Kids” resource and ask the
kids which items they would have at home.
Activity (30 – 40 minutes):
Provide each child with a copy of the “Eating for Activity”
sheet. Instruct them to draw pictures of three activities
they enjoy and then a picture of one snack they could have
after the activity from the list.
Recipes (60 minutes):
Stuffed Peppers
Beautiful Broccoli Salad
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Physical Activity Lessons
NOTES
Activity should be incorporated into each KICK class. This should
add 30 to 60 minutes to the program. Activities depend on the
weather and facilities. Below is a list of example games and
activities that require minimal equipment and can be played with
children ages 8 to 13.
Team Sports
Soccer baseball
Soccer
Dodgeball
Ultimate Frisbee
Volleyball
Games
TV Tag (naming vegetables)
Numbers - everyone has a fruit (instead of a number).
Octopus
What Time is it Mr. Wolf? - calling out everyday foods for
every step
Banana Obstacle Course – series of events holding a
banana between two spoons
Egg Relay Race
Other Activities
Yoga or Stretching
Skipping or Jumping Jacks
Hiking or Walking
NOTE: During the winter, physical activity is limited. However,
outdoor activities can include tobogganing, ice skating, or going for
walks. If indoor facilities are available, some of the games above
can be played.
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KICK - Kids in the Community Kitchen Program Toolkit
NOTES
Module D
Module D
Parent
Integration
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NOTES
Lesson 10:
Parents in the Kitchen
Approximate time: 2 hours
Resources needed:
“Flipchart paper & markers
Nutrition Bingo
Handouts: Age Appropriate Cooking Skills & Recipe Booklet
Recipe cards (noted below)
Discussion & Activity One (20 minutes):
Welcome parents and thank them for attending. Let them
know we will be cooking together in the kitchen and that
the kids will be involved in all preparation and cooking.
o Kitchen Skills Review - stand in front of the group
with the flipchart paper and marker. Ask the kids
what skills they have done over the past few classes
and what they are able to do. Write them on the
flipchart. Examples can be found on the “Age
Appropriate Cooking Skills” handout.
o NOTE: Some parents find it hard to let their children
do kitchen tasks on their own in the kitchen and may
try to hold their hands or take over. It is important
to show parents how capable their kids are so that
they can continue to cook at home.
Recipes (60 minutes):
Turkey Burgers
Muscle Cookies
Any of the recipes from lesson 2,3, 5,6, or 9 also work well
Activity (20 minutes):
If time is remaining at the end of class, go over what
recipes the kids want to cook at home with their parents.
Write this on the flipchart.
o Pass out nutrition bingo cards and play with the
group. Food bingo cards can be made
and printed from the following site:
www.eslhq.com/worksheets/
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KICK - Kids in the Community Kitchen Program Toolkit
NOTES
Recipe Cards
Recipe
Cards
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Appendix
NOTES
32
Appendix
KICK - Kids in the Community Kitchen Program Toolkit
NOTES
Program Documents
Program
Documents
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KICK - Kids in the Community Kitchen Program Toolkit
Example:
Summer Full-day Session
9:00 a.m.
Welcome
9:10 a.m.
Make fruit popsicles (demonstration style)
9:30 a.m.
Canada’s Food Guide Lesson
9:40 a.m.
“Three Plate” or “Food for a Family” Budgeting
Exercise (depending on age)
10:30 a.m.
Snack
11:00 a.m.
Activities Outside
Dodge-ball
Ultimate Frisbee
Octopus
12:00 p.m.
Lunch
1:30 p.m.
“Food Rainbow” activity or collage with the four
food group
2:15 p.m.
Four food groups word search & Summer time
word scramble
2:45 to 3:00 p.m.
Parent Pickup
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Example
After-School Session: Four Day Outline
Day One
(3:30 to 4pm) Intro activity: Halloween Decorations for the kitchen
Lesson: Food Safety
Activities: Lesson One – Handwashing with GloGerm kit, Kitchen Scavenger Hunt, and decide on
recipes for the next sessions
Recipes: Breakfast – Strawberry Smoothie Sensation, Fantastic French Toast with Fruit
Day Two
(3:30 to 4pm) Intro activity: Write invitations home to parents to invite them for dinner on the
fourth class
Lesson: Food Safety (continued)
Activities: Lesson Three – Food safety star magnets and food safety posters
Recipes: Homemade Pizza and Beautiful Broccoli Salad
Day Three
(3:30 to 4pm) Intro activity: Window writing – plan and decorate two panes of glass in the
community kitchen with healthy eating pictures and messages
Lesson: Healthy Eating/ Canada’s Food Guide
Activities: Discuss CFG, Healthy Eating Placemats (younger), Food for a Day (older), decorate
pumpkins for Halloween
Recipes: Submarine Sandwiches and Baked Root Chips
Day Four
(3:30 to 4pm) Intro activity: welcome parents and discuss how their child has been doing in the
program
Lesson: parents and kids in the kitchen together
Activities: Lesson 10 - discuss skill levels of children with parents; kids teach parents how-to
cook; sit-down meal together; discuss benefits of cooking and eating as a family
Recipes: Chicken Quesadillas, Taco Salad, and Muscle Cookies
36
KICK - Kids in the Community Kitchen Program Toolkit
Age Appropriate
Cooking Skills
Cooking Skills for Ages 8/9
1.
2.
3.
4.
5.
6.
7.
8.
Measure liquid and dry ingredients
Use a small knife to cut
Grate and peel cheese and vegetables
Mix, roll, and shape cookies
Knead dough
Crack eggs
Sprinkle, spoon, and mix ingredients (salads, dips, batter)
Use microwave and blender
Cooking Skills for Ages 10/11
*in addition to above
1. Use sharp knives with supervision
2. Use a mandolin to slice
3. Peel, cut, chop, shred, and grate vegetables
and fruit
4. Use the stovetop with supervision
5. Insert baking trays into the oven
6. Follow recipes with few ingredients
7. Plan a meal
Cooking Skills for Ages 12/13
*in addition to above
1.
2.
3.
4.
Insert and remove food from the oven
Follow recipes with many ingredients
Plan a meal for the whole family
Prepare a meal for the whole family
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KICK - Kids in the Community Kitchen Program Toolkit
Fall Program 2009
Registration Form
Name of Child: ______________________________________
Date: _____________
Address: __________________________________________ Postal Code: ___________
Age: _______ Phone Number: _________________ Contact Person: _______________
Emergency Contact Name: _________________________________________________
Address (if different from above): ___________________________________________
Phone Number (if different from above): _____________________________________
Parents please note: children should come to class ready to cook. Long hair should be
tied back to keep it away from the food while short hair can be kept tucked under a hat.
Kids should also be wearing closed toe shoes for safety.
Session Outline
Classes run afterschool from 4 pm to 6 pm at the CONTACT Community Kitchen which is
located upstairs at Community Service Centre South Simcoe, Town Square, 39 Victoria
Street East in Alliston. Kids can be dropped off any time after 3:30 p.m.
Day
Dates
Ages
Mondays
October 5, 19, 26
& November 2
October 6, 13, 20, & 27
October 7, 14, 21, & 28
8-9
November 9, 16, 23, & 30
November 10, 17, 24, &
December 1
November 11, 18, 25 &
December 2
8-9
Session One
Tuesdays
Wednesdays
10-11
12-13
Session Two
Mondays
Tuesdays
Wednesdays
10-11
12-13
Children will be placed in the first available session. If there is any reason your child
cannot attend a particular session, please let us know.
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Special health, dietary, or behavioural concerns
Specific food(s) allergic to: ________________________________________
Specific food(s) intolerant to: ______________________________________
Reaction to food(s): _______________________________________________________
_______________________________________________________________________
________________________________________________________________________
Suggested precautions and treatment: _________________________________________
_________________________________________________________________________
_________________________________________________________________________
Has the child been diagnosed with anaphylaxis?
Yes
Does the child carry an Epipen?
No
Yes
No
Cultural food restrictions: __________________________________________________
_______________________________________________________________________
Other dietary concerns: ____________________________________________________
________________________________________________________________________
Special needs, health or behavioural issues: ____________________________________
________________________________________________________________________
________________________________________________________________________
Signature of Parent of Legal Guardian
Name: __________________________ Signature: ___________________________
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Sample Consent Forms
MEDIA RELEASE CONSENT FORM
I, ______________________________________ hereby give my consent
(Name of parent/guardian/PLEASE PRINT)
for my child to be filmed, audio taped, interviewed, videotaped, and/or photographed by the media
(print and broadcast), employees, and volunteers from the (Name of Organization) and the (Name of
Program) during the sessions.
Name of Child: ___________________ Date: ________________
Signature of Parent or Guardian: ___________________________
PARTICIPANT WAIVER FORM
I, ______________________________________ hereby give my consent
(Name of parent/guardian/PLEASE PRINT)
for my child to be involved in the (Name of Program). I understand that participation in this program
may involve participant’s use of cooking equipment and tools in a busy kitchen environment. I
understand that participation in this program may also include moderate physical activity outside of the
kitchen environment. It is understood and expressly agreed to by the parent or guardian that by signing
this form and taking part in the (Name of Program), the participant releases, indemnifies, and hold
harmless (Name of Organization) employees, volunteers, and contractors from any and all liability for
any damages and/or injuries incurred in connection with the participant’s attendance in the (Name of
Program). I also understand and accept the risks inherent in the preparation, cooking, and eating of food
with other people in the kitchen.
Name of Child: ___________________ Date: ________________
Signature of Parent or Guardian: ___________________________
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Resource Website Links
Refer to the following websites for additional
information to support the KICK program
Food Safety
http://www.canfightbac.org/en/
Canada’s Food Guide
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
Physical Activity Guide
http://www.phac-aspc.gc.ca/pau-uap/paguide/index.html
Healthy Living Information & Resources
Nutrition Information and Healthy Recipes
http://www.dietitians.ca/public/content/eat_well_live_well/english/
Resources to Order
http://www.nutritionrc.ca/resources/nrc-english.html
Healthy Living Information
http://www.eatrightontario.ca/en/Default.aspx
Information on Kids in the Kitchen, Nutrition and Recipes
http://www.kraftcanada.com/EN/YOURKIDS/KidsCentreLanding.aspx
Information on a variety of Healthy Living Topics
http://www.wdglivewell.ca/
Information on Kids and Physical Activity
http://www.heartandstroke.on.ca/site/c.pvI3IeNWJwE/b.3582003/k.B796/Health
y_Living__Physical_activity_needs_of_children_and_youth.htm
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NOTES
Activities
Activities
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Example List
of Kitchen Guidelines
Below is a list of guidelines that can be used.
Have your group come up with their own guidelines, making sure to
cover all the key messages. Give them clues if needed,
i.e. "How should we behave in the kitchen and with others?"
1.
Wash hands before and after handling food.
2.
Use the three sink method when washing dishes - wash, rinse and
sanitize.
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3.
Use separate cutting boards for raw meat.
4.
Walk in the kitchen.
5.
Be careful when handling knives. Use with supervision.
6.
Place knives beside the sink, never in the bottom of the sink.
7.
Be careful around hot appliances. Use with supervision.
8.
Ask if you are not sure how to do something.
9.
Respect others.
10.
Use appropriate language.
11.
Avoid fooling around in the kitchen.
12.
Use an indoor voice.
13.
Always wear closed toe shoes in the kitchen.
14.
Long hair should be tied back.
15.
Be helpful in the kitchen, help to do the dishes and set the tables.
KICK - Kids in the Community Kitchen Program Toolkit
Activity:
Kitchen Scavenger Hunt
Materials
Scavenger Hunt Lists
(write out items on index cards)
Collected items to show participants
Purpose
The purpose of this activity is to help the participants in the program
get familiar with the community kitchen. The participants will learn
where items are so that they can be more self-directed when working
in the kitchen.
Instructions
Arrange the kids into groups of two. Provide each group of two with a
scavenger hunt list. Show the groups what the items look like. Instruct
the participants to travel through the kitchen and find all of the items
on their list.
Example Items for Scavenger Hunt Lists:
Wooden spoon
Spatula
Drinking glass
Plate
Set of cutlery (spoon, fork, knife)
Mixing bowl
Cutting board
Ziploc bag
Toothpick
Herbs like cinnamon, parsley, thyme
Baking sheet
Rolling pin
Paper towels
Dish soap
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Food Safety Star Magnets examples
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FOOD FOR THE FAMILY
ACTIVITY SHEET
In teams of two, plan a grocery list for a FAMILY OF 4.
Choose foods from Canada’s Food Guide to make your favourite breakfast, lunch, dinner, and
one snack. Use grocery store flyers to estimate the cost of items on your list.
You have $50.00 to spend.
Meal
Ingredients
Cost
Breakfast
Lunch
Snack
Dinner
Total:
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$
Let’s Get Active!
Draw a picture or write 3 different ways that you can
increase your physical activity by at least
30 minutes every day.
1.
2.
3.
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Snacks for Active Kids
It is critical that people, young and old, get the right energy and nutrients for activity. By
making healthy food choices you will perform your best when being active. Foods from
either the Vegetable & Fruit or Grain product food groups should be paired with foods
from the Milk or Meat & Alternatives food groups.
Below is a list of snacks and meals for active children. Meals should be eaten 2-4 hours
before or after activity and snacks should be eaten 1-2 hours before or after activity. No
food should be eaten one hour before activity.
Pre-activity snacks
(1-2 hours before activity)
1. Crackers
2. Low-fibre fruit (i.e. banana, applesauce, grapes, melon)
3. ½ an English muffin, bagel or toast with jam
Post-activity snacks
(1-2 hours after activity)
1. Crackers & peanut butter
2. Cereal & milk
3. Yogurt parfaits *recipe card included
4. Strawberry smoothie sensation *recipe card included
Meals
(2-4 hours before or after activity)
1. Cereal, milk and a banana
2. Pasta with tomato sauce & salad
3. Deli subs & veggies and dip *recipe card included
4. Breakfast sandwich *recipe card included
5. French toast & fruit *recipe card included
6. Cheese tabouleh wrap & fruit *recipe card included
7. Chicken quesadillas (with low-fat cheese) *recipe card included
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Community Service Centre South Simcoe
Town Square, 39 Victoria Street East
PO Box 932, Alliston, ON
L9R 1W1
Phone: (705) 435-4900
Fax: (705) 435-1106
Email: [email protected]
Website: www.contactsouthsimcoe.ca
2010 © CONTACT – South Simcoe Community Information Centre
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