Child Nutrition Program – Operator Submitted Resources

The recipe development project, ‘Harvesting Montana Recipes’, utilized a number of forms, attached here, to share feedback. The ‘Student Pre- and Post-Assessment’ was used to assess student knowledge about and attitudes towards the local Montana foods used in the project. The ‘Recipe Feedback and Nutrition Education Survey’ was used by …

Schools used this form to report the results of student taste tests of the local recipes along with feedback related to the recipe. Target audience is School Food Service Directors.

These are the pre and post surveys used to assess student knowledge about and attitudes towards the local Montana foods used in the recipe development project. Target audience is School Food Service Directors and teachers.

Nutritious, Delicious, Wisconsin is a series of lessons that use Wisconsin produced foods to teach nutrition concepts. The lessons are intended for third through fifth grade students. Through implementing the Nutritious, Delicious, Wisconsin lessons students will: expand food and nutrition knowledge; improve knowledge about growing, harvesting, and producing Wisconsin foods; …

This resource includes a Nutrition and Physical Activity Lesson Plan targeted at school nutrition directors. The learning objectives include: 1. Understand the importance of nutrition education and physical activity promotion. 2. Be able to identify motivators of target audiences. 3. Be confident in their ability to craft a pitch to …

Kindergarten Lesson Plan: Kitchen Careers - This resource includes a kindergarten lesson plan for providing students with a basic knowledge of the responsibilities of a school chef and the layout of a large-scale foodservice kitchen to support their learning of the role of jobs and economics. First Grade Fun with …

This resource includes a fifth grade lesson plan that demonstrates responsibility for developing personal health habits and practicing behaviors that promote and active, healthy lifestyle.

This resource includes a fourth grade lesson plan that supports learning about government, geography, and economics by describing major products and industries of Virginia's five geographic regions.

This resource includes a third grade lesson plan that supports learning about fractions with fruits.

This resource includes a second grade lesson plan that supports learning about plants through a corn husking contest.

This resource includes a first grade lesson plan for making Graham Banana Bites and creating a How-To Book.

This set of BINGO card includes ways to incorporate nutrition and physical activity into the classroom on a monthly basis. As a class, review the BINGO card at the beginning of each month as a way to set goals related to wellness in the classroom. Brainstorm additional ideas to fill …

These lessons are based on the USDA's Team Nutrition Serving Up MyPlate Curriculum that introduces the importance of eating from all five food groups using the MyPlate icon and a variety of hands-on activities. They have been condensed to be delivered in a 30 minute sessions.

This video features beef, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

This video features Kale, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

This poster provides information and a link to download the Farmer's Grow MyPlate curriculum developed for k-4th grades in a classroom, summer or after-school setting. It also introduces the Power Chef Challenge activities that provide culinary and nutrition education training to school nutrition professionals, elementary and middle school students in …

A Montana Harvest of the Month poster showcasing the program and how it works. This poster was presented at SNA's Annual Nutrition Conference. This material was partially developed through a FY 2016 TNTG.

Results of a randomized experimental evaluation study conducted to determine to what extent the Pick A Better Snack lessons and the Fresh Fruit and Vegetable Program increased participating students’ knowledge of nutrition, increased their favorable attitudes towards eating fresh fruits and vegetables, and improved their recognition and identification of the …