Web Resources

This page will be updated frequently to include new materials, videos, and more that you can use in training volunteers or coordinating courses. Let us know what you’d like to see and we’ll make it happen.

ADDED RECENTLY

Linus Pauling Flashcards – Vitamins, Minerals and other Micronutrients – http://lpi.oregonstate.edu/mic/vitamins – These are great for CM classes where participants often ask for ideas on which foods to consume in order to receive particular nutrients:

zinc-flashcard      vitamin-k-flashcard      vitamin-e-flashcard      vitamin-d-flashcard      vitamin-c-flashcard      vitamin-b12-flashcard      vitamin-a-flashcard      magnesium-flashcard      iron-flashcard      folate-flashcard      fluoride-flashcard      copper-flashcard      choline-flashcard      calcium-flashcard

————————————————————————————————————

5210 Let’s GO!  – Toolkits and Handouts

NEEDS Center:  About Eating Online Nutrition Education Program (Webinar Here)

Nutrient Information

Fruits & Veggies – More Matters nutrient database

USDA National Nutrient Database

Recipe Converter Calculator

Most recipes in the participant guides are for a family of four. To ensure accuracy when scaling up for classes, you can use this recipe converter calculator.

Cooking Matters Videos

The following videos were created by Share Our Strength’s No Kid Hungry Campaign to equip teams to run effective Cooking Matters Courses.

Keeping it Safe: Demonstration of how to cover hand washing, cross-contamination, knife skills, and the use of meat thermometers with your class

Cooking Together: Tips on how to involve all participants, teach knife skills, and manage your class during culinary instruction time

Setting the Tone: Overview of how to create a welcoming environment in your course, set class guidelines, handle participant comments, and facilitate dialogue with participants

Team Teaching: Guidance on how to strengthen your course by teaching as a team with other Cooking Matters instructors

Learner-Centered Teaching: Explanation on what learner-centered teaching is, its benefits, and how to use techniques like open-ended questions and facilitated dialogue in your classroom

Instructional Cooking Videos

Here is a selection of videos you can use in team training or in classes themselves, covering the activities that participants use or ask about most frequently.

Chop an Onion

Mince Garlic

Chiffonade

Saute

Broil

Brown Meat

Blanch

Measure Ingredients

Cut a Whole Chicken

Make Chicken Stock

Hard Boil an Egg

Poach an Egg

Make a Basic Vinaigrette Dressing

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