Youth Group Education
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Approved Curricula:
Strength of Evaluation, Training Requirements, Implementation Overview. Lesson Plans and Progression Records
Choose Health: Food, Fun, & Fitness
Choose Health: Food, Fun and Fitness
Training Requirements Training is required before facilitating this curriculum. Number of sessions in the series 6 Required sessions for graduation 6 Evaluation strength Moderate 4A formatting/elements Strong Implementation and Other information
- Need appropriate educator/participant ratio
- Intended for 3rd – 8th grade
- Can be co-taught by older teens after training, as part of the Choose Health Action Teens (CHAT) program.
The information for this curriculum is posted on the FNEC website.
This curriculum was updated in 2022. Select this link to identify the files that need to be modified on your prior printed versions of the curriculum..
Lesson Order, Topic and Electronic Education Resources
eLearning Materials for conducting CHFFF Virtually.Progression RecordsLesson 1: Drink Low-Fat Milk and Water Instead of Sweetened Drinks; Decrease sugar sweetened beverage consumption.
Lesson 2: Color Your Plate: Eat More Vegetables and Fruit; Increase Vegetable and Fruit Consumption.
Lesson 3: Read It Before You Eat It! The Nutrition Facts Label; Understand and use the Nutrition Facts Label.
Lesson 4: Make Half Your Grains Whole! Eat More Whole Grains; Increase consumption of Whole Grains.
Lesson 5: Healthier Foods – Fast: Eat Fewer High-Fat, High Sugar Foods; Eat healthier when eating fast food or quick meals.
Lesson 6: Power Up Your Day: Eat Breakfast!; Increase consumption of healthy breakfasts; review previous topics.
Cooking Up Fun: Vary Your Veggies
Cooking Up Fun! Vary Your Veggies
Training Requirements Training is required before facilitating this curriculum. Number of sessions in the series 8 [2 choices are available for each session 4 & 5; 8 lesson plans total available] Required sessions for graduation 6 Evaluation strength Moderate 4A formatting/elements Strong Implementation and Other information
- Recommended to have youth in age range of 9-11 or 12-15
- Sessions are up to 2 hours
- Cost of food may be a concern
- Need appropriate educator/participant ratio – no more than 6-8 youth per adult
Background:
Adult facilitators guide small groups of 9 – 11 or 12 – 15 year old youth through six cooking sessions. The goals are to help youth
- develop chef skills for food preparation and cooking,
- demonstrate independence and confidence in their new skills,
- experiment with preparing and tasting vegetable-based recipes,
- appreciate less familiar, nutrient-rich vegetables, and
- have fun.
This curriculum was developed by Cornell University staff.
If you wish to print the entire Cooking Up Fun! Vary Your Veggies project, please print this linked file.
Lesson Order, Topic and Electronic Education Resources
No eLearning Materials have been developed for this curriculum.Lesson 1: Oven Fries; Skills in preparing healthy fries
Lesson 2: Broccoli Black Bean Quesadillas; Skills in preparing broccoli black bean quesadillas.
Lesson 3: Veggie Kielbasa Soup; Skills in preparing veggie kielbasa soup.
Lesson 4A: Sweet Potato Stew; Skills in preparing sweet potato stew.
Lesson 4B: Chicken with Root Veggies; Skills in preparing chicken with root veggies.
Lesson 5A: Chilaquiles; Skills in preparing chilaquiles.
Lesson 5B: Frittata; Skills in preparing frittatas.
Lesson 6: Pizza; Skills in preparing pizza.
Progression Records
The same progression record is used for each lesson; simply identify the lesson number delivered.
Teen Cuisine
Teen Cuisine Curriculum
Training Requirements Training is recommended but not required. Number of sessions in the series 6 Required sessions for graduation 6 Evaluation strength Moderate 4A formatting/elements Moderate-Strong Implementation and Other information
- Nutrition education and cooking curriculum for 6th – 12th grade
- Recipes: All meet our policy except for the Granola Bars on page 27; do not use this.
- Curriculum includes:
- Teen Cuisine Leadership Guide – 2020
- Student Workbook 3.0 - with recipes
- We have permission for educators to print this rather than purchasing for $13.50 each
- Various visuals and handouts.
- Table of Contents for Teen Cuisine Recipes – List of all recipes in the workbook, with page numbers.
- Changes needed in recipes to meet Recipe Policy – 900.5
- Additional resources needed include various food packages as indicated for each lesson, a set of National Dairy Council food model cards, a few posters, and cooking equipment.
This curriculum was developed by the Virginia Cooperative Extension.
Updates to the curriculum based on Dietary Guidelines for Americans.
If delivering electronically: Read this overview document before proceeding.
Be sure to provide youth participants with copies of the Student Workbook.
Half-page versions of just the recipes are also available.Lesson Order, Topic and Electronic Education Resources
Lesson 1: Eat Smart; Introduction and healthy eating.
Lesson 2: You Are What You Eat; Connection between food consumed and health.
Lesson 3: Power Up with Breakfast; Understand the importance of breakfast for health.
Lesson 4: Find the Fat; Decrease high fat foods in the diet.
Lesson 5: Kick the Sugar Habit; Decrease high sugar foods in the diet.
Lesson 6: Snack Attack; Increase healthy snacks in the diet.
Progression Records
Additional Information
The Starter Curriculum (full teaching kit) is $195 and includes the Leader Guide, 10 Student Workbooks, and dozens of visual resources.
Additional student workbooks can be purchased in packs of 10 for $135, or make color copies yourself.
Choose Health: Food, Fun, & Fitness – Curriculum Page (modifications page) and Progression Records
Cooking Up Fun: Vary Your Veggies – Curriculum and Progression Records
Teen Cuisine– Curriculum Purchase Page (modifications information) and Progression Records
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E-Learning Best Practices document and supporting materials. Protocols, procedures and best practices for delivering an EFNEP series using available distance learning technology. Appendix includes: email templates for enrollment and lesson reminder; physical activity resources; instructions for Zoom screenshare.
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Tips and Tasks on How to be a Helpful Virtual Co-Host document provides practical suggestions for implementing co-facilitation in a virtual environment. Facilitation Skills for In Person and Virtual Education |
Recruitment Materials
