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Nutrition Education in Tulare and Kings County
Germ Busters
Yesenia Medrano
  • Author: Yesenia Medrano
Published on: June 13, 2018

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UC CalFresh Nutrition Education Program- Kings County has collaborated with Hanford Parks and Recreation Summer Camp. UC CalFresh provided Jr. Recs (teen leaders) with an overview on food safety and the importance of washing their hands. They learned they should wash their hands before and/or after certain activities.  For example, washing them before cooking, and after playing with their pets. To reinforce the lesson each Jr. Rec was asked to rub lotion into their hands that represents germs. They were then tasked with properly washing their hands and checking to see how clean their hands were by putting their hands under a black light. Teen Leaders will use what they learned to teach summer camp children the importance of washing their hands.

 

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Chopped Junior
Yesenia Medrano
  • Author: Yesenia Medrano
Published on: May 29, 2018

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Roosevelt READY After School Program joined UCCE to participate in a Chopped Junior cook off!  Students had the opportunity to use their creativity  using healthy foods to create bugs, animals, things that grow, and not so sweet treats. Students created butterflies, caterpillars, whales, flowers, palm trees, mango taquitos and so much more! The master pieces were created using fruits and vegetables such as, strawberries, blueberries, bananas, apples, asparagus, bell peppers, celery, and carrots.  While some students  participated in the cooking, the rest  participated in CATCH activities. As a year-end event, students enjoyed watching their peers create fun foods and participating in fun games!

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READY Salsa Contest!
Yesenia Medrano
  • Author: Yesenia Medrano
Published on: May 8, 2018

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After spending several weeks learning about food from UC curriculum “Healthalicious Cooking” the Ready after school students paired up with family members in the 1st annual salsa contests at Jefferson Charter Academy and Martin Luther King Jr. Elementary Schools.  Each family had 30 minutes to work together to create their own special salsa. UC CalFresh furnished the basics of tomatoes, onions and cilantro while the families used their secret ingredients to make their salsa different from other competitors.  Judges were selected from teachers, administrators and after school students.  After tasting the different salsas, ribbons were handed out for most unusual, sweetest, spiciest, best aroma, best flavor, most creative and best appearance.

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School & Community Garden Workshop
Published on: April 10, 2018

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Susan Lafferty and I attended this workshop for school and community gardens. This was a great hands on workshop to learn how to assess or plan a garden site. We learned about soil types, how to plot out your garden to harvest vegetables at a certain time and square foot gardening techniques. The garden was located at Sacramento Food Food Bank on Third Avenue and the second day of training was held at Sierra 2 Center for the Arts & Community Sacramento. Hosted by the California Department of Public Health, Nutrition Education and Obesity Prevention Branch and Training Development and Support Section we would like to thank the great instructors at this event.

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We plan to use the information we learned at this workshop at serveral of the gardens in Kings County. TheUCCE Master Gardener program had many handouts that were simple and easy to use. If you are interested in finding out more about what your UCCE Master Gardeners Program has to offer, contact your county UCCE county office.

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Spring into Nutrition!
Yesenia Medrano
  • Author: Yesenia Medrano
Published on: March 29, 2018
 
PR yogurt parfaits
Hanford Parks & Recreation Spring Camp joined UCCE to educate children on the importance of eating from MyPlate! Students learned about the important nutrients they get from each food group as well as identifying healthy foods. They also learned the importance of engaging in physical activity and sleeping well to maintain good health. Students had the opportunity to make their very own delicious parfaits! They incorporated three food groups into their parfait including: low fat vanilla yogurt, bananas, strawberries, and homemade granola. The students enjoyed their healthy snack and found how easy it was to make! 
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