Keeping Kids from Falling Short
Copyright ©
2009 Regents of the University of
Minnesota. All rights reserved.
Keeping Kids from Falling Short, a CD educational package, was developed to assist school food service in
helping children increase their daily whole grain intake. The goal of the
three-hour training is to teach school food service how to identify whole grain
foods, prepare recipes, and incorporate them into school k-12 menus in
appealing ways. The training empowers school food service staff to think beyond
tight time constraints and tight budgets.
NOTE: This is a Web Sampler. Information about the complete publication and how to order it is available here.
| Helpful Downloads |
File Name |
Adobe Acrobat Reader free download |
Adobe FREE
|
PowerPoint Viewer free download |
PowerPoint Viewer FREE |
| Publicity and Promotion Tools |
Brochure—Publisher document to
be filled in with your information |
Brochure |
Flyer—Word document to be filled
in with your information |
Flyer |
| Preparation and Background |
Facilitator's Guide—Complete
information for preparing and delivering this training |
Facilitator's Guide |
Background Information—Instructors use only |
Background
Part I.pdf
Background Part II.pdf
Background Part III.pdf |
Taste Testing Recipes and Ideas—For tasting activity |
Taste
Testing Recipes and Ideas.pdf |
Grocery Shopping List—Items to purchase for tasting
activity |
Grocery
Shopping List.pdf |
Certificate of Participation—Publisher document |
Certificate of Participation.pub |
Name Tags—Formatted for
Avery Adhesive
Name Badges 5395 |
Name Tags.doc |
| Presentations and Handouts |
Presentation:
Keeping Kids from Falling Short (in
PowerPoint) |
Whole Grain Training.ppt |
Whole Grain Script—Accompanies
PowerPoint |
Whole Grain
Script.pdf |
Link to MyPyramid website |
www.mypyramid.gov |
Pre-survey—To be completed prior to training
presentation |
Pre-survey.pdf |
Post-survey—To be completed at end of
training—use different color paper from pre-survey |
Post-survey.pdf |
Handout:
The Scoop on Grains—Supplemental material for Part I |
The Scoop
on Grains.pdf |
Handout:
Let’s Read Labels—For food activity in Part I |
Let's Read
Labels.pdf |
Handout:
Let’s Taste! (adults)—For food activity in Part II |
Let's
Taste! (adults).pdf |
Handout:
Menu Planning with Whole Grain Foods—For menu planning activity in Part
II |
Menu
Planning with Whole Grain Foods.pdf |
Handout:
Whole Grain Foods: Preparation Tips for School Food
Service—Supplemental material in Part II |
Whole
Grain Foods - Preparation Tips.pdf |
Handout:
School Food Service
Recipes—Supplemental material for Part II |
Whole Grain
Recipes.pdf |
Handout:
Let’s Taste! (youth)—Example of youth survey in Part III |
Let's
Taste! (youth).pdf |
Handout:
Plate Waste Instructions—Supplemental material
for Part III |
Plate Waste.pdf |
Handout:
Cafeteria Pizzazz—Supplemental material for
Part III |
Cafeteria
Pizzazz.pdf |
Handout:
Power of 3—Supplemental material for Part III
A school-based curriculum designed to increase the intake
of whole grain foods by elementary students in grades 3 to 6. |
Power of 3.pdf |