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Nutrition Activities in the Classroom
Classroom activities that focus on proper nutrition are a great way to involve children in active learning. Through food preparation, experiments, and using the five senses, nutrition education can go far beyond the basic food pyramid. There are, however, essential safety considerations for such activities.
Equipment
Consider what equipment is available for use in the classroom. Are there enough "tools," such as bowls, spoons, and spatulas to keep all hands working? Activities that children can do individually or in groups of two help hold their interest.
If electrical appliances are to be used, check the equipment carefully before each use. Equipment should be in good working condition. Handles, footings, and tops should be secure. Check electrical cords for fraying or "crimps" which might indicate damaged wiring. Cords should be securely plugged into approved electrical outlets and positioned well away from water sources. Cords at floor level can cause a child to trip, while dangling cords may result in a child pulling the appliance, or its contents, off the table.
If using heat-producing equipment, how will you keep children at a safe distance, yet allow them to see the cooking process? Consider the situation with safety foremost in mind. An electric frying pan may have its place in the home, but it presents a potential hazard if placed on a table with 20 curious preschool children around it.
Marking off a "no entry" zone with red electrical tape on the floor about four feet around the stove or table where cooking equipment is to be placed can help prevent accidents.Try using a mirror held at an angle above a simmering pot to show children what's cooking while they remain at a safe distance from the stove.
Another safety issue with heat-producing equipment is fire prevention. Food-related activities should not involve heat in combination with oil or grease because of the potential for flash fires, which can cause severe burns. Equipment such as toasters or sandwich makers should be used only on approved fire-resistant surfaces, and all flammable materials, such as paper towels or potholders, should be well away from the appliance.
Selecting Recipes
It is wise to choose a recipe you have successfully prepared before. Be sure you have all ingredients, equipment, and utensils available before you begin.
Plan the activity in advance so you can either request food supplies from the food service staff or do your own shopping. If parents want to assist, they may provide canned foods or sealed/unopened containers of dry goods, such as crackers. Teachers should shop for perishable items. You must know with certainty that the food has been handled safely in its transit from store to classroom to protect children from food-borne illness. Check expiration dates on all food, chill and use perishable foods promptly, and cook meats thoroughly. Recipes using raw meat require even more care in food handling and cooking.
Before committing to using a certain food or recipe, check each child's health record and ask parents about possible food allergies. If a child does have allergies, discuss possible recipes and ingredients with the parents or a health consultant. Some foods are similar and may cause reactions. Also, many ingredients have a variety of names. A child allergic to corn might have a serious allergic reaction to baked goods if served with corn oil margarine. Select recipes so that all children can take part in the activity.
Review all steps in the recipe with children's safety in mind. While children in kindergarten or first grade may be able to safely use a grater, a three- or four-year-old child may find himself grating his knuckles rather than the food. You may want to choose another recipe or modify the process. For example, substitute pre-grated potatoes in potato pancakes. Explain or demonstrate these "skipped steps" to help children understand the entire process.
Sanitation
Teach children to wash hands thoroughly, and wear gloves, if appropriate, when preparing foods. Watch them closely, because children (and some adults!) may unconsciously touch their nose or tie a shoe, and then put their fingers back in the food. To lessen hygiene concerns, plan activities where foods will be cooked after handling, or where each child prepares and eats his own portion.
Be sure all utensils, table or counter tops, and equipment are thoroughly cleaned and sanitized before and after use. Wooden and plastic cutting boards may contain bacteria, so these should be sanitized with hot water and a disinfectant. Consider using disposable plates, cups, and utensils.
As with any curriculum, teachers often adjust the lesson to fit the age and experience of their students. Age-appropriate learning activities are especially important when food is involved. Two- and three-year-old children who still exhibit a lot of mouthing behavior will not be ready for some nutrition activities. They may put pieces of hard food into their mouths and risk choking. Popcorn, nuts, grapes, hot dogs, and other round or hard foods, as well as "sticky" foods such as clumps of raisins or peanut butter are potential choking hazards for children four years of age or younger.
Caution children to avoid licking their fingers since this may spread germs to others. They may also risk contracting food-borne illness by tasting uncooked foods containing egg or meat products.
For children who are too young to be "safe chefs," nutrition activities can be simply tasting age-appropriate foods. It may be lesson enough to present a new food in an atmosphere of fun and discovery, letting the children touch their own portion, smell, and taste it while talking about it and naming.
Supervision
Before selecting a recipe or food preparation activity, consider the adult supervision that is needed. Children working with knives or appliances will need close supervision, perhaps one-on-one or one-on-two. When reviewing nutrition activities offered in curriculum or children's books, be aware that some of these recipes assume an adult assistant for each child. Such activities probably will not work well in a group setting.
Safety Tips
Use a meat thermometer when cooking meats. Meats may turn "brown" and look fully cooked, and yet still have harmful bacteria. Ground beef, pork, and lamb should reach an internal temperature of 160 degrees Fahrenheit. This same temperature will destroy bacteria in poultry, but chicken should be cooked to 170 degrees F for light meat and 180 degrees F for dark meat for "doneness."
Safe cooking exercises with young children offer a great opportunity to learn and explore. Bon appetit!
By Inger Stallman-Jorgensen, M.S., R.D.
Inger Stallman-Jorgensen, M.S., R.D., is a registered dietitian who has worked as a nutrition coordinator in Head Start programs. She lives in Augusta, Georga.
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