Back to Search Results | New Search
Food Safety House Resource Packet
Developer: Kids First, Inc.
Author/Editor: Pivranik, Lori; Patnoad, Martha Smith; Project Coordinators, Team Nutrition Institute at Kids First, Inc.
Publication Date: 2000
Copyright Status: Copyrighted .
Availability: 
Abstract: The Food Safety House curricula addresses two food safety principles; the relationship between proper nutrition and personal health, and secondly the factors which contribute to disease and illness and how to prevent the transmission of disease. These two curricula are designed for teachers in grades one to three and four to six. Topics covered in both manuals are the same with activities adjusted for age group. The MICROWORLD discusses microorganisms, what they are, where they are found, and their role in keeping our food safe to eat. Unit two is SANITATION that first defines the word followed by a good discussion of why, when and how do we wash our hands. The next topic is FOOD CHOICES, here students learn how important it is to be food safety smart in the grocery store. For example, how to check for potential food safety problems before choosing food packages.
| 
Image courtesy of Kids First, Inc. (RI)
|
Target Audience: Nutrition Education: Elementary School
Target Comments: This resource was developed for the classroom teacher for grades 1-3 and 4-6. It could be used effectively with children in the Summer Food Program or in a Group Home setting with children in these grades. One booklet is an adaption for the Child Care Providers, it is a version of the Keeping Kids Safe: A Guide for Safe Food Handling.
Format: Print Materials
Additional Materials: Teacher guides for grades 1-3, and 4-6 grades with an appendix of resources, project resources, booklet on Keeping Kids Safe, and a large flip chart as a teaching aid.
|
Presentation: Presentation progresses at a pace which permits comprehension. Pacing of dialogue is appropriate for absorbing concepts presented. Blank time is provided.
Visual: Visuals are clear and properly framed; graphics and titles are clearly visible; color, lighting, and editing enhances presentation of content.
Auditory: Clear speaker, voice and music; sound is audible; quality of sound is good.
Instructional Guide: Instructor's guide included with suggestions for enhancing audiovisual presentation, pre- and post showing. Suggestions for follow-up learning activities/discussion questions included.
Credits: Current and complete credits, references, and resources listed. (Credits may be on video package.)
|
Vocabulary: Vocabulary used is familiar to target group. Minimizes use of technical terms and if used, are defined.
Writing Style: Main ideas are clear and flow smoothly.
Writing Approach: Writing approach is positive and personal. Active voice is used most of the time.
Illustrations: All illustrations contribute to the material and are on the same page as their text references. Tables and graphs are simple and easy to read, and in a form requiring no further explanation.
Misc. Comments: This product is an excellent teaching tool for school food service personnel. It can be used for new employees and to reinforce good work habits of already trained personnel. The master workbook and the coaching guide for school nutrition managers introduce and support the overall concept of this product. Each video has a manual, which describes the lesson, provides handouts, activities, and added resources to reinforce the learning. The common introductions of the videos tie the lessons together. Some cooking techniques used in the video could be improved. Examples: A measuring cup was filled with a liquid, dry ingredients added and stirred, a larger vessel would be a better choice. In dishing up ground beef a small spatula was used, appearing inefficient. In stirring food in a steam kettle a short metal spoon was used rather than a long handled spoon or paddle. Overall the techniques were well explained and shown in an interesting, non-threatening way.
|
| Borrowing Information | | This resource is available for loan to eligible patrons from the National Agricultural Library (NAL). Please refer to the FNIC Web site for more information about borrowing materials from NAL. |
The NAL Call Number for this resource is: Graphic no. 338 |
Publisher: Kids First, Inc. (RI)
Contact:
Dorothy Brayley, Director
RI Team Nutrition Training Institute
One Richmond Square
Providence, RI 02906
Telephone: 401/751-4503
Fax: 401-421-0248
Email: info@kidsfirstri.org
Find in your local library
|
| Keywords:
Food Safety, Hand Washing, Purchasing/Procurement
|
|
