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Explore the World with Fruits and Vegetables

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Title: Explore the World with Fruits and Vegetables


1
Explore the Worldwith Fruits and Vegetables
OCES Conference January 2008 Barbara Brown, PhD
Deana Hildebrand, PhD
2
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

3
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

4
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

5
  • Uses common fruits vegetables
  • Prepared in new ways
  • Creates interest through cultural exploration

6
Potential Uses
  • School curriculum
  • Geography
  • History
  • Math
  • 4-H
  • Parent/student school wide events
  • After school programming
  • Scouts

7
Resource Materials
  • Leaders Guide
  • Brochure
  • Poster
  • Interactive worksheets
  • Adult recipe cards
  • Kid recipe cards

8
Leaders Guide
9
Brochure
10
(No Transcript)
11
Poster
12
4 Interactive Worksheets
13
20 Adult Recipe Cards
14
10 Kid Recipe Cards
15
Explore the Worldwith Fruits and Vegetables
  • Oklahoma Cooperative Extension Service

16
Adapted for this lesson by Barbara Brown,
Oklahoma Cooperative Extension Service from
original program developed by Jeanie Long and Dr.
Frank Flanders Georgia Agriculture Education
Curriculum Office, July 2001 To accompany the
Georgia Agriculture Curriculum Courses 01.432
02.422 Go to Last Slide for Directions
Oklahoma Color adaptation 1/2008
17
Where in the World?
The Americas
Middle-East
Africa
Europe
100
100
100
100
100
200
200
200
200
200
300
300
300
300
300
400
400
400
400
400
500
500
500
500
500
18
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
19
The Americas for 100
Answer What are potatoes?
Back to the Game Board
20
The Americas for 200
Clue Originated in the Americas and now widely
used in Italian dishes.
Check Your Answer
21
The Americas for 200
Answer What are tomatoes?
Back to the Game Board
22
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
23
The Americas for 300
Answer What is corn?
Back to the Game Board
24
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
25
The Americas for 400
Answer What are chili peppers?
Back to the Game Board
26
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
27
The Americas for 500
Answer What is allspice?
Photo source http//en.wikipedia.org/wiki/Allspic
e
Back to the Game Board
28
Africa for 100
Clue Known for its slimy texture this vegetable
thickens gumbo and is popular in the Southern U.S.
Check Your Answer
29
Africa for 100
Answer What is okra?
Back to the Game Board
30
Africa for 200
Clue Known as a groundnut this food is not a
nut at all but a legume.
Check Your Answer
31
Africa for 200
Answer What are peanuts?
Back to the Game Board
32
Africa for 300
Daily Double!!!
Back to the Game Board
33
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
34
Africa for 400
Answer What is a kiwano or horned melon?
Back to the Game Board
35
Africa for 500
Clue Edible leaves of pants including beets,
collards, turnips and dandelions.
Check Your Answer
36
Africa for 500
Answer What are greens?
Back to the Game Board
37
Europe for 100
Clue They look like a baby cabbage and are
named for the capital of Belgium.
Check Your Answer
38
Europe for 100
Answer What are Brussels sprouts?
Back to the Game Board
39
Europe for 200
Clue A member of the cruciferous family this
white vegetable looks like cottage cheese.
Check Your Answer
40
Europe for 200
Answer What is cauliflower?
Back to the Game Board
41
Europe for 300
Clue Widely popular thistle in Italy, France
and Spain.
Check Your Answer
42
Europe for 300
Answer What is a globe artichoke?
Back to the Game Board
43
Europe for 400
Clue Edible berries that grow in clusters on
vines and are commonly eaten fresh, dried and
fermented.
Check Your Answer
44
Europe for 400
Answer What are grapes?
Back to the Game Board
45
Europe for 500
Clue Today there are 2500 varieties of this
often gritty textured fruit.
Check Your Answer
46
Europe for 500
Answer What are pears?
Back to the Game Board
47
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
48
Middle-East for 100
Answer What is eggplant?
Back to the Game Board
49
Middle-East for 200
Clue A long, cylindrical, green-skinned fruit
usually eaten raw as a vegetable or pickled.
Check Your Answer
50
Middle-East for 200
Answer What are cucumbers?
Back to the Game Board
51
Middle-East for 300
Clue Legume used in making hummus and falafel.
Check Your Answer
52
Middle-East for 300
Answer What are chickpeas or garbanzo beans?
Back to the Game Board
53
Middle-East for 400
Clue Citrus fruit used to flavor many
Middle-Eastern dishes.
Check Your Answer
54
Middle-East for 400
Answer What are lemons?
Back to the Game Board
55
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
56
Middle-East for 500
Answer What is mint?
Back to the Game Board
57
Where in the World for 100
Clue Continent where soy and fish sauces are
predominant flavors.
Check Your Answer
58
Where in the World for 100
Answer What is Asia?
Back to the Game Board
59
Where in the World for 200
Clue Country where cooks rely on beans,
tortillas, avocados and cilantro.
Check Your Answer
60
Where in the World for 200
Answer What is Mexico?
Back to the Game Board
61
Where in the World for 300
Clue Ginger is one of the main spices used in
curries prepared in this country.
Check Your Answer
62
Where in the World for 300
Answer What is India?
Back to the Game Board
63
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
64
Where in the World for 400
Answer What is China?
Back to the Game Board
65
Where in the World for 500
Clue Cabbage dishes and beet soup called
borsch are traditional foods of this country.
Check Your Answer
66
Where in the World for 500
Answer What is Russia?
Back to the Game Board
67
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
68
  • 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.
  • 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
69
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

70
Regional flavoring using spices herbs
  • Historically, flavors chosen were those that
  • Grew locally
  • Were introduced through trade travel

71
Ancient silk road
72
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
73
Seasoning blends mixturesof 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)

74
Are there advantages to seasoning blends
  • Save time measuring
  • Save money
  • Buy 1 container instead of several
  • Less waste or loss through staling

75
Are there disadvantages to seasoning blends
  • Loss of control
  • Everybodys pie tastes the same
  • May contain substantial amounts of sodium

76
Activity Americas fastest growing new game!
Do You Know Your Herbs Spices?
77
Check out the taste
  • Recipes provided for adults youth
  • Offer food to reinforce information
  • Prepared aheadbetter than a lecture for
    retaining, reinforcing changing behavior
  • Demonstrationbetter than pre-made
  • Hands-on cooking classbest but highest expense
    in time money, greatest risk of poor quality

78
Chickpea and Spinach Curry Serves 6, 10 minutes
  • 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)

79
Chickpea and Spinach CurryInstructions
  • Combine onion and ginger in food processor and
    pulse until minced.
  • Heat oil in large skillet over medium high heat.
  • Add onion mixture and curry. Sauté 3 minutes.
  • Add chickpeas and tomatoes simmer for 2 minutes
  • Stir in spinach, water and salt. Cook another
    minute until spinach wilts.

80
Chickpea and Spinach CurryNutrition
Information/serving
  • Calories 150kcal
  • Fat 2g
  • Sodium 80mg
  • Carbohyrate 28g
  • Fiber 6g
  • Protein 7g
  • Vitamin A 90
  • Vitamin C 45
  • Calcium 10
  • Iron 15

81
Chickpea and Spinach CurryDiscussion questions
  • What country(s) influences the flavors and
    ingredients of this dish?
  • What part of the spinach plant do we eat?
  • Was Popeye right that eating spinach will make
    you strong?
  • Can you make this without a food processor?

82
Chickpea and Spinach CurryDiscussion questions
  • Can we use dried ginger if we dont 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

83
(No Transcript)
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