Transcript Explore the World with Fruits and Vegetables

Explore the World
with Fruits and Vegetables
OCES Conference
January 2008
Barbara Brown, PhD & Deana Hildebrand, PhD
Our Opportunity
• Oklahoma - 50th nationwide for fruit &
vegetable consumption.
• How much FV are 7-12 year olds
eating?
– Males
• 4 cups recommended
• 1¾ cups consumed
– Females
• 3½ cups recommended
• 17/8 cups consumed
Melting Pot of Cuisines
• In 2006 US minority population topped
100 million people.
• Hispanic was the largest & fastest growing.
• African was the second largest group.
• Asian was the second fastest growing.
• Each year – 1 million immigrants granted
citizenship, coming from 200 different countries.
US Census Bureau,
US Department of Homeland Security
Explore the World
with Fruits & Vegetables
• Materials developed by
– CDC, Produce for Better Health
– http://www.fruitsandveggiesmatter.gov/
publications/index.html
• Target audiences
– Children ages 7-12
– Parents & caregivers
• Uses common fruits & vegetables
– Prepared in new ways
– Creates interest through cultural
exploration
Potential Uses
• School curriculum
– Geography
– History
– Math
• 4-H
• Parent/student school wide events
• After school programming
• Scouts
Resource Materials
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Leader’s Guide
Brochure
Poster
Interactive worksheets
Adult recipe cards
Kid recipe cards
Leader’s Guide
Brochure
Poster
4 Interactive Worksheets
20 Adult Recipe Cards
10 Kid Recipe Cards
Explore the World
with Fruits and
Vegetables
Oklahoma Cooperative
Extension Service
The
Americas
Africa
Europe
MiddleEast
Where in
the
World?
100
100
100
100
100
200
200
200
200
200
300
300
300
300
300
400
400
400
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400
500
500
500
500
500
The Americas for 100
Clue: Native to the Americas
they were planted in Europe
and became a staple in the
Irish diet.
Check Your Answer
The Americas for 100
Answer: What are potatoes?
Back to the Game Board
The Americas for 200
Clue: Originated in the
Americas and now widely
used in Italian dishes.
Check Your Answer
The Americas for 200
Answer: What
are tomatoes?
Back to the Game Board
The Americas for 300
Clue: Native Americans and
Europeans who settled in the
New World used this
vegetable as a grain to make
bread, pudding, mush and
tortillas.
Check Your Answer
The Americas for 300
Answer: What
is corn?
Back to the Game Board
The Americas for 400
Clue: Ancestors of this
vegetable originated in Boliva
but they now influence the
hot, spicy flavors of India,
China, Southeast Asia and
Europe.
Check Your Answer
The Americas for 400
Answer: What are chili
peppers?
Back to the Game Board
The Americas for 500
Clue: The only spice to
originate in the Americas
that is still produced
commercially only in the
Americas.
Check Your Answer
The Americas for 500
Answer: What is allspice?
Photo source: http://en.wikipedia.org/wiki/Allspice
Back to the Game Board
Africa for 100
Clue: Known for its slimy
texture this vegetable
thickens gumbo and is
popular in the Southern U.S.
Check Your Answer
Africa for 100
Answer: What is okra?
Back to the Game Board
Africa for 200
Clue: Known as a groundnut
this food is not a nut at all but
a legume.
Check Your Answer
Africa for 200
Answer: What
are peanuts?
Back to the Game Board
Africa for 300
Daily
Double!!!
Back to the Game Board
Africa for 400
Clue: An oval fruit from 3 to 5
inches long with a bright
yellow skin studded with
stubby “horns.”
Check Your Answer
Africa for 400
Answer: What
is a kiwano or
horned melon?
Back to the Game Board
Africa for 500
Clue: Edible leaves of pants
including beets, collards,
turnips and dandelions.
Check Your Answer
Africa for 500
Answer: What are greens?
Back to the Game Board
Europe for 100
Clue: They look like a baby
cabbage and are named for
the capital of Belgium.
Check Your Answer
Europe for 100
Answer: What are
Brussels sprouts?
Back to the Game Board
Europe for 200
Clue: A member of the
cruciferous family this white
vegetable looks like cottage
cheese.
Check Your Answer
Europe for 200
Answer: What
is cauliflower?
Back to the Game Board
Europe for 300
Clue: Widely popular thistle
in Italy, France and Spain.
Check Your Answer
Europe for 300
Answer: What is a
globe artichoke?
Back to the Game Board
Europe for 400
Clue: Edible berries that grow
in clusters on vines and are
commonly eaten fresh, dried
and fermented.
Check Your Answer
Europe for 400
Answer: What
are grapes?
Back to the Game Board
Europe for 500
Clue: Today there are 2500
varieties of this often gritty
textured fruit.
Check Your Answer
Europe for 500
Answer: What
are pears?
Back to the Game Board
Middle-East for 100
Clue: This vegetable, the
most commonly eaten
vegetable in the middle-east,
is related to the potato and
tomato, and is actually a
berry.
Check Your Answer
Middle-East for 100
Answer: What is eggplant?
Back to the Game Board
Middle-East for 200
Clue: A long, cylindrical,
green-skinned fruit usually
eaten raw as a vegetable or
pickled.
Check Your Answer
Middle-East for 200
Answer: What
are cucumbers?
Back to the Game Board
Middle-East for 300
Clue: Legume used in making
hummus and falafel.
Check Your Answer
Middle-East for 300
Answer: What are
chickpeas or
garbanzo beans?
Back to the Game Board
Middle-East for 400
Clue: Citrus fruit used to
flavor many Middle-Eastern
dishes.
Check Your Answer
Middle-East for 400
Answer: What
are lemons?
Back to the Game Board
Middle-East for 500
Clue: Herb often associated
with hard candy that is used
in the Middle-East along with
cracked wheat (bulgur),
parsley and other ingredients
to make tabouleh.
Check Your Answer
Middle-East for 500
Answer: What
is mint?
Back to the Game Board
Where in the World for 100
Clue: Continent where soy
and fish sauces are
predominant flavors.
Check Your Answer
Where in the World for 100
Answer: What
is Asia?
Back to the Game Board
Where in the World for 200
Clue: Country where cooks
rely on beans, tortillas,
avocados and cilantro.
Check Your Answer
Where in the World for 200
Answer: What is Mexico?
Back to the Game Board
Where in the World for 300
Clue: Ginger is one of the
main spices used in curries
prepared in this country.
Check Your Answer
Where in the World for 300
Answer: What
is India?
Back to the Game Board
Where in the World for 400
Clue: Bok choy, a
favorite vegetable
for stir-frying, has
been cultivated for
over 6,000 years
in this country.
Check Your Answer
Where in the World for 400
Answer: What
is China?
Back to the Game Board
Where in the World for 500
Clue: Cabbage
dishes and beet
soup called
“borsch” are
traditional foods
of this country.
Check Your Answer
Where in the World for 500
Answer: What is Russia?
Back to the Game Board
Customizing the Quiz Show Template
The Blank Quiz Show Review is ready for you to customize. This presentation is designed to be a review for a unit.
You make up the categories, Clues and answers, then show the review to your class using a scan converter or
projector. All the hyperlinks connecting the points on slide two to the correct Clues have already been created.
Once you have created one review, you can give the blank PowerPoint show and these directions to students and
assign them to create the next review. Students, in groups of five, can make up 5 Clues each: one for each
category, or each in charge of a category of their own.
1. Double-click on the quiz show template file “Blank Quiz Show Review” to open it.
2. Click on File and Save As to give the quiz show template a new file name. This way you can save the blank
copy to use again.
3. Change the view to Slide Sorter from the View Menu.
4. From the Edit menu, choose Replace. In the first line of the box that appears, type Classes of Horses, then
tab to the second line. Type in your first category name. Click on the Replace All button. You should get a
message that 11 changes were made, and you should be able to see the changes in the slides.
5. Repeat this process to change all your general “topics” to your specific topic names. When you are finished,
switch back to Slide View from the View Menu.
6. Go to Slide 3 by clicking on the double down-arrow at the bottom of the vertical scroll bar.
7. Click after the colon in the text box reading "Clue:" to type in your first Clue.
8. Go to Slide 4. Click after the colon in the text box reading "Answer:" to type in the answer to your first Clue.
9. Repeat with all slides in the quiz show presentation. Don't forget to save your work every few minutes by
clicking on the third icon on the top toolbar (looks like a floppy disk).
10. Showing the presentation: Open the new document in PowerPoint. From the View menu, choose Slide Show.
To link to the Clues from slide 2, move the mouse over a number so that a hand appears. Click on the number. You
must do the same to go back to the gameboard on each answer slide. DO NOT click on the slide just ANYWHERE.
That will take you to the next slide instead of back to the gameboard. Make sure ONLY to click when you see the
hand indicating a hyperlink.
Click Here to go to First Slide
Jeopardy Quiz Game
Suggested instructions for playing the game with a class:
1.
Project the game onto a large screen or use a large computer monitor at the front of the
class.
2.
Divide the class into teams of up to four players. Have any other students count off 1 to
4 and sit in the audience.
3.
Provide each team with a flashlight, whistle, or other means of "buzzing-in" to indicate
they know the answer.
4.
Appoint a scorekeeper.
5.
Appoint a reader to read each question to the group.
6.
The teacher or a student can act as moderator.
7.
Let the first team select a category.
8.
Once the question pops up, the first team to "buzz-in" gets to try to answer the question.
9.
Add or deduct the number of points corresponding to the number they selected under the
category.
10. If the first team misses, the remaining teams can buzz-in and answer the question.
11. If no team knows the answer, the audience is given the opportunity to answer. The first
person to raise his or her hand and answer correctly receives the points for the team that
corresponds to their number.
12. Go back to the game board and let the team who answered correctly select the next
category and point value.
13. This power point may include a slide with a list of terms the teacher may wish to print
out to assist the students during the game.
Georgia Agricultural Education Curriculum Office
Click Here to go to First Slide
Click Here to go to customizing your own quiz game
Experience the World through
Spices & Herbs
• Herbs: fresh & dried leaves generally of
temperate plants
– Usually green
• Spices: flowers, fruit, seeds, bark, & roots
typically of tropical plants
– Range from brown to black to red
– Generally have more pungent flavor than
herbs
• Its possible for 1 plant to provide an herb & a
spice
– Example, Coriandrum sativum leaves are
used as the herb cilantro, the seed is used
as the spice coriander
Regional flavoring using
spices & herbs
• Historically, flavors chosen were
those that:
– Grew locally
– Were introduced through trade &
travel
Ancient silk road
Example of regional flavoring
using spices & herbs: Italy
• Frequently used herbs
– Basil
– Bay leaves
– Coriander
– Fennel leaves &
seeds
– Oregano
– Italian parsley
– Rosemary
– Sage
• Frequently used
spices
– Pepper
– Vanilla
– Nutmeg
Nutmeg
Basil
Seasoning blends: mixtures
of spices &/or herbs
• Chili powder: red pepper, cumin, oregano,
salt, garlic powder
• Curry powder: coriander, turmeric, cumin,
fenugreek seed, white pepper, allspice,
yellow mustard, red pepper, ginger
• Poultry seasoning: pepper, sage, thyme,
marjoram, rosemary, savory, nutmeg
• Pumpkin pie spice: cinnamon, ginger,
nutmeg, allspice, cloves (sometimes)
Are there advantages to
seasoning blends
• Save time
measuring
• Save money
– Buy 1 container
instead of several
• Less waste or loss
through staling
Are there disadvantages to
seasoning blends
• Loss of control
• Everybody’s pie tastes the same
• May contain substantial amounts of
sodium
Activity: Americas fastest
growing new game!
Check out the taste
• Recipes provided for adults & youth
• Offer food to reinforce information
– Prepared ahead—better than a lecture
for retaining, reinforcing & changing
behavior
– Demonstration—better than pre-made
– Hands-on cooking class—best but
highest expense in time & money, &
greatest risk of poor quality
Chickpea and Spinach Curry
Serves 6, 10 minutes
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1 cup onion, coarsely chopped
1-1/2 tablespoons fresh ginger, chopped or grated
1 teaspoon olive oil
1-1/2 teaspoon curry powder
1 19 ounce can chickpeas, rinsed & drained
1 14 ounce can no-sodium added diced tomatoes
with liquid
• 1 10 ounce bag fresh spinach, stems removed
• 1/2 cup water
• 1/4 teaspoon salt (optional)
Chickpea and Spinach Curry
Instructions
1. Combine onion and ginger in food
processor and pulse until minced.
2. Heat oil in large skillet over medium high
heat.
3. Add onion mixture and curry. Sauté 3
minutes.
4. Add chickpeas and tomatoes; simmer
for 2 minutes
5. Stir in spinach, water and salt. Cook
another minute until spinach wilts.
Chickpea and Spinach Curry
Nutrition Information/serving
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Calories: 150kcal
Fat 2g
Sodium 80mg
Carbohyrate 28g
Fiber 6g
Protein 7g
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Vitamin A 90%
Vitamin C 45%
Calcium 10%
Iron 15%
Chickpea and Spinach Curry
Discussion questions
1. What country(s) influences the flavors
and ingredients of this dish?
2. What part of the spinach plant do we
eat?
3. Was Popeye right that eating spinach
will make you strong?
4. Can you make this without a food
processor?
Chickpea and Spinach Curry
Discussion questions
• Can we use dried ginger if we don’t have
fresh?
– 1 teaspoon finely chopped fresh ginger =
1/4 teaspoon ground ginger
• What are the ingredients of curry powder?
– Varies but may include some or all of :
coriander, fenugreek, turmeric, cumin,
black pepper, bay leaves, celery seed,
nutmeg, cloves, onion, red pepper, ginger