October Cooking Club- Week 1

Monday Cooking Club: Our first week we made Quesadillas. The Monday group was eager to begin and listened carefully as I demonstrated cutting techniques (which will take practice) and discussed the nutritional value of our food items. We had whole wheat tortilla shells, yellow, orange and red peppers, turkey, cheese and sour cream. We also talked about the Canada Food Guide and that all four food groups were represented in this cooking activity http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php

"Why get kids this young cooking? After all, it’s not exactly faster, easier or neater than doing it yourself. Let's take a long-term perspective: By 18, children will be adults and responsible for 100 percent of their needs. Then how are they going to get there? ...by nine they should be able to meet about 50 percent of their needs. So cooking is a part of that.”
But there are immediate advantages as well. “Young children tend to be picky eaters, and often they are more inclined to eat things if they have helped prepare them. That in itself is a good reason to cook with them,” says home economist Pam Collacott, owner of the Trillium Cooking School in North Gower, Ont.
It’s also a great opportunity to teach children about nutrition when they are still receptive; you can talk about incorporating several food groups and safe food handling. There’s math involved, and a certain kind of reading skill required. It’s even a cultural experience, says Bonnie Conrad, a registered dietitian in Halifax: “You can talk to them about what that recipe means to you — this was my grandma’s favourite recipe, this is what it reminds me of.” " (Excerpt (adapted slightly to take out a child's name) taken from: http://www.todaysparent.com/kids/preschool/benefits-of-cooking-with-kids-and-tips-for-getting-started/)
 

 

 

 

 ~Mrs. Carr