Healthy Recipe Demonstration and Sampling

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Healthy RecipeDemonstration and Sampling
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Overview

• Teaches participants to prepare healthy recipes
  and allows them to taste these foods.
• Participants will learn
• Adults need 3 ½ to 6 ½ cups of fruits and
  vegetables every day for good health
• The health benefits of colorful fruits and
  vegetables.
• How to incorporate f/v in their daily meals.
• How to prepare healthy recipes that are quick,
  easy, and taste good.
• How different quantities of fruits and vegetables
  help them to quickly meet their recommended
  amounts of f/v.

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Learning Objective 1

• Describe at least three health benefits
  associated with eating a variety of colorful
  fruits and vegetables as part of a healthy diet.
  Key benefits are
• Control your weight
• Lower your risk of stroke, heart disease, and
  high blood pressure
• Lower your risk of some types of cancer
• Boost your energy level
• Look and feel great!

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Learning Objective 2

• Identify at least three ways to incorporate
  healthy recipes that are quick and
  easy-to-prepare into daily meal plans.
• Ask participants to share ways they could add
  healthy recipes into daily meals.
• Examples
• Make a lunchtime side salad with 1 cup of raw,
  leafy greens
• Snack on ¼ cup of dried fruit
• Have ½ cup (4 ounces) of 100 fruit or vegetable
  juice with breakfast
• Other examples may coincide with demo recipes
• Have a strawberry smoothie for breakfast
• Take a fruit salad to work to have with lunch
• Make coleslaw as a side dish for dinner

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Learning Objective 3

• Prepare a healthy recipe that includes at least
  ½ cup of fruits or vegetables per serving of the
  recipe.
• Prepare at least one of these recipes in class
• Fruit Salad
• Coleslaw Deluxe
• Herbed Potato Salad
• Strawberry Smoothie
• Vegetable and Chicken Stir-Fry

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Learning Objective 4

• Recognize how different quantities and types of
  fruits and vegetables add up to the recommended
  daily amounts.
• What counts as 1 Cup?
• 1 small apple
• 2 medium carrots
• 8 large strawberries
• What counts as ½ Cup?
• 10 string beans
• 1 medium orange

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Preparation

• Select the recipe that you will demonstrate
• Purchase ingredients
• Ensure safe preparation, storage, and transport
  of foods for the demonstration
• Do a dry-run of the recipe at home
• Photo copy handouts
• Display the Energize Your Body with Fruits and
  Vegetables poster (English and Spanish)

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Handouts

• The Recommended Cups of Fruits and Vegetables for
  Adults handout (p. H 1)
• The Health Benefits of Fruits and Vegetables
  handout (p. H - 3)
• The Recipe handouts (p. H 9,11,13, 15)
• The Whats in a Cup? handout (p. H 2)
• Energize Your Body with Fruits and Vegetables
  poster (English and Spanish)

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Conducting the Class

• Materials (dependant on selected recipe)
• Ingredients
• Cooking equipments
• Storage equipment
• Preparation utensils
• Measuring cups/spoons
• Cleaning supplies

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Conducting the Class

• Distribute Recommended Cups of Fruits and
  Vegetables for Adults handout.
• Review the handout information
• Ask participants to identify how many cups of
  fruits and vegetables they personally need.
• Distribute Health Benefits of Eating Fruits and
  Vegetables handout.
• Review the handout information
• Ask participants to share their impressions.

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Conducting the Class

• Distribute Whats in a Cup? handout and display
  the Energize Your Body with Fruits and
  Vegetables! poster
• Review the handout and poster information
• Ask participants to share their impressions
• Explain how different quantities and types of
  fruits and vegetables ad up to the recommended
  daily amounts.
• Demonstrate how ½ cup of f/v fits into 1 cupped
  hand and 1 cup fits into two cupped hands.

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Conducting the Class

• Demonstrate one to two recipe(s) and allow
  participants to assist.
• Use recipe ingredients to show different
  quantities of fruits and/or vegetables.
• Review the nutrition information for the
  recipe(s)
• Ask participants to share their impressions of
  the recipe(s).

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Conducting the Class

• Ask participants for ideas on how to incorporate
  healthy recipes into their daily meal plans.
• Distribute samples to class participants
• Reinforce the health benefits of fruits and
  vegetables
• Ask participants if they feel they can prepare a
  healthy recipe such as the one demonstrated.

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Key Messages

• Adults need 3 ½ to 6 ½ cups of fruits and
  vegetables every day for good health. They should
  be able to find their personal recommendation
  amount.
• Describe 3 health benefits of eating colorful
  fruits and vegetables
• Ensure your participants have ideas or can
  identify ways to incorporate recipes with at
  least ½ cup of fruits or vegetables into their
  daily meals.

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Key Messages

• Prepare and measure ½ cup of fruits and
  vegetables in recipes.
• Model safe food handling practices
• Ensure your class participants can associate
• 1 cup of fruit or vegetable fits in two cupped
  hands
• ½ cup of fruit or vegetable fits in one cupped
  hand