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Working with School-Way Cafe certified staff we will be using a STEM approach to improve student knowledge regarding nutrition, through food tasting/cooking and having fun. Improving students science scores is a part of our school improvement goals. We will provide a pre-test and post-test using FTAIC curriculum Food for Nutrition, menu planning and preparation, and my plate (4 food groups).

This will be an Winter 8 week program from October 2017- December 2017 using our 4th grade students from our after school program. Most students are low SES status and will benefit from Nutrition Education. This program will also utilize some of the produce grown "Edible Garden's" program at Sugar Mill Elementary.


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"Dinner at 4" : A S.T.E.M. Integrated Cooking club using Nutrition, Math, and Science.

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School:
Sugar Mill Elementary 
Subject:
Stem 
Teacher:
Marie Bracciale, Ph.d. 
 
Carol Pugliese 
Students Impacted:
20 
Grade:
Date:
September 1, 2017

Investor

Thank you to the following investor for funding this grant.

 

Florida Health Care Plans & Florida Blue - $636.00

Impact to My Classroom

# of Students Impacted: 30

Outcomes:

Our highly successful Dinner at 4 Cooking Group worked with School-Way Cafe certified staff and used a STEM approach to improve student knowledge regarding nutrition, through food tasting/cooking and having fun. Improving student’s science scores is a part of our school improvement goals. We provided a pre-test and post-test (see attachments below), post test scores showed over 95% improvement for all members in outcome measures. We also usedFTAIC curriculum Food for Nutrition, menu planning and preparation, and my plate (4 food groups).  This was offered as an 8 week program to 20, 4th graders enrolled in our Extended Day Program. Since it was so well received, we did a follow up group with 10, 5th graders called "Breakfast at Sugar Mill, in which we came up with breakfast planning menus and cooked breakfast items. We also utilized our Nutritionist from our UF Extension program to educate the 4th grade classrooms each month, to understand lessons on Sugar and what it does in the body, Basic nutrition and whole grains, etc. Most students benefited from Nutrition Education. This program will also utilize some of the produce grown "Edible Garden's" program at Sugar Mill Elementary.

Course Objectives:
1. Menu Planning (Create a My plate Meal on $10 budget) over 95% improvement in knowing ingriedients in my plate contents from post test results.
2. Budget Planning (calculate and look through ads to plan meal)
3. Understanding "My Plate" formerly food USDA pyramid
4. Safe Food Handling and Preparation
5. Table Manners and Table Setting
6. Nutrition Education integrating S.T.E.M. objectives
7."Edible Garden's to "Cafeteria" philosophy utilizing school grown produce into our classes, providing "Food to  

Table" philosophy.

 

Benefits to our students

Students will understand food sources and how to use it for fuel. They will develop social skills, life skills, and work skills through this class. They will develop the menu for the various items from local food ads. 
Students will the given the opportunity to taste different foods, especially various fruits and vegetables in recipes. 
They will understand "Food to Table", learning how to grow the food then prepare it fresh from the garden.
They will be taught math skills to calculate a budget for a pecial meals that they will write the menu for. They will learn math and science skills for reading recipe measurements and combining ingredients in the proper amounts.

 

Results:

Fourth grade students showed an increase in scores on our Science test called the SMT. We were 4th in the county on this test which was a big improvement in our Science scores over last year. As a result of all of our Cooking, Nutrition, Garden Programs, School Way Cafe Education, and Science experiments students were given a hands on learning enviroment in which to succeed. As a result of this cooking club, the students improved their behaviors and attendance. Not wanting to miss a class, the students worked on their behaviors and improved their social skills with other students. The benefit was seen in the group sessions, in the lunch rooms and with peers outside of the group. Other students were also interested in participating in this club and a wait list was formed. We developed a second group with our 5th graders called “Breakfast at Sugar Mill” which looked at breakfast meals students could make on their own, their nutritional value, what things could make it low calorie, and even breakfast smoothies. Students took pre and post test before and after each group sessions and we could see an improvement in their nutritional knowledge, and also an improvement in their cooking and measuring skills, kitchen safety also improved, but the biggest change was in improved self confidence and a better attitude as a result of their participation. We would also like to thank our sponsor, Florida Healthcare for supporting our vision in helping to reduce obesity and improve Nutrition Education.

 

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Dinner at 4 photo

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Dinner at 4 Cumulative Meal

 

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Dinner at 4 Dr. Speidel and Board Members

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"Breakfast at Sugar Mill" club

 

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5th grade Harvest Arugula Salad

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Dinner at 4 participants

 

Original Grant Overview

Goal

Working with School-Way Cafe certified staff we will be using a STEM approach to improve student knowledge regarding nutrition, through food tasting/cooking and having fun. Improving students science scores is a part of our school improvement goals. We will provide a pre-test and post-test using FTAIC curriculum Food for Nutrition, menu planning and preparation, and my plate (4 food groups).

This will be an Winter 8 week program from October 2017- December 2017 using our 4th grade students from our after school program. Most students are low SES status and will benefit from Nutrition Education. This program will also utilize some of the produce grown "Edible Garden's" program at Sugar Mill Elementary.


 

 

What will be done with my students

Course Objectives:
1. Menu Planning (Create a My plate Meal on $10 budget)
2. Budget Planning (calculate and look through ads to plan meal)
3. Understanding "My Plate" formerly food USDA pyramid
4. Safe Food Handling and Preparation
5. Table Manners and Table Setting
6. Nutrition Education integrating S.T.E.M. objectives
7."Edible Garden's " to "Cafeteria" philosophy utilizing school grown produce into our classes, providing "Food to Table" philosophy. 

 

Benefits to my students

Students will understand food sources and how to use it for fuel.
Students will the given the opportunity to taste different foods, especially various fruits and vegetables in recipes.
They will understand "Food to Table", learning how to grow the food then prepare it fresh from the garden.
They will be taught math skills to calculate a budget for a special meal, that they will write the menu for.
They will develop the menu for the various items from local food ads.
They will learn math and science skills for reading recipe measurements and combining ingredients in the proper amounts.
They will develop social skills, life skills, and work skills through this class. 

 

Budget Narrative

We will be purchasing storage bins that are NSA approved for harvesting produce, washing and safe storage. We will also purchase safety knives, gloves, hats, and aprons for students. Measuring cups and spoons will help incorporate math and science. 

 

Items

# Item Cost
1 6- 12 x 18 Storage Bin $83.88
2 6- 12 x 18 Storage Lids $101.58
3 2- boxes of 100 disposable gloves $5.58
4 20 gallon NSF tote with lid $29.49
5 10- Poly carbonate 1 pint measuring cup $17.06
6 10-Stainless measuring spoons $9.90
7 22- 13 Chef hats $39.16
8 20 gallon vegetable crisper container with lid and dolly $251.00
9 20- 11 1/2 inch plastic knife $39.80
10 Shipping ground $58.28
  Total: $636.00

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Special Thanks to Our Presenting Partners

FUTURES Foundation for Volusia County Schools

License 4 Learning

Heart of Volusia, Inc.

Duke-Energy

SGM Engineering

Florida Health Care Plans & Florida Blue

Florida Power & Light

Florida Hospital

SunTrust Foundation

Daytona International Auto Mall

Wyotech

ECMC Foundation

Cici & Hyatt Brown