Educator(s) Name (s): Sub-Contractor:

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1 Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Kids in the Kitchen: Lesson 7, Level C Got Milk? Educator Self-Assessment Supervisor Assessment Fidelity Team Assessment Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson: Start Time: End Time: Program Setting (classroom/grade, food bank, clinic etc.): Your review about this session is important. Your description of how the lesson was taught, in relation to the written curriculum, will help us strengthen our program. Please consider each part of the lesson below and indicate if you presented it using yes or no in the space provided. If no, details about why and how you adapted the lesson are important to continuous program improvement. Please complete the assessment tool by the end of the next working day from when lesson was taught. Welcome Yes No Comments and/or Changes Welcome students Explain that today s lesson is all about the Dairy Group. Time goal: 5 minutes Anchor & Add Yes No Comments and/or Changes Show MyPlate poster and discuss: Dairy is one of the food groups People 9 years and older need to drink 3 cups of milk each day Calcium from dairy foods plus physical activity help us build bone strength for later years Discuss how to know when milk and other dairy products are safe to eat or drink Dairy products should be stored covered in refrigerator Dairy products should not be left out at room temperature We should not eat spoiled food Signs of spoilage Sell-by date Time goal: 5-10 minutes Apply Yes No Comments and/or Changes Core Activity: Comparing Dairy Food Labels Ask students what kind of milk they drink at home.

2 Give each student (or pairs of students) a milk container. Ask them to: Compare nutritional content of each kind of milk (record notes where all can see) Distribute containers from cottage cheese and yogurt: Compare calcium content to milk Discuss how much cottage cheese or yogurt we would have to eat to get the same amount of calcium as 8oz of milk Discuss different calcium contents in the different milk types: All milks are good sources of calcium and other nutrients The main difference in milks is the fat Stress the amount of calcium in skim milk is the same as in whole milk Soy milk that is fortified with calcium is a good source for calcium Core Activity: What Would You Do? Read each of the What Would You Do? Situations Ask students to share what they would do Encourage them to share if any of these situations has ever happened to them Time Goal: minutes Apply Yes No Comments and/or Changes Core Activity: Multiplying and Dividing a Recipe Give each student a copy of How Much Should I Make? Ask students to practice doubling and halving the recipe Students may work alone or in pairs Core Activity: Cook s Toss-Up Ball Encourage all students to participate Toss ball around circle and ask students to answer the question under their left thumb then toss the ball out again Time Goal: minutes Food Preparation Yes No Comments and/or Changes Core Activity: Pizza Wraps Review recipe format (rules, tips, terms, etc)

3 Discuss importance of waiting to lick or taste until after food preparation. Review cleanup and how/why it is important Demonstrate the recipe Discuss other ingredients that could be used Discuss why a whole wheat flour tortilla is used Discuss why it is important to let pans cool before washing Review Stove Top Safety Ask students to wash their hands. Allow students to prepare and taste snack. After tasting distribute recipe copies to the students. Ask students to help clean up. Time Goal: minutes Away Ask students what questions they have. Review: Name some different types of milk How can we tell if dairy products are safe to consume? What does the sell-by date tell us? How would you double ½ cup? How would you cut 1 1/3 cup flour in half? Close class and thank everyone for Participating. Time goal: 5 Minutes Materials and Supplies Yes No Comments and/or Changes Used Materials and supplies -Visual Aids -Posters -Teaching Supplies **KIK it Up! Lesson Option **Alternate lesson option with more emphasis on physical activity and less on food preparation **Can be added to traditional lesson if time permits Introduction Introduce yourself, the activity and explain that we will be eating a yummy snack. Yes No Comments and/or Changes

4 Physical Activity Choose physical activity from Physical Activity Cards Activity must include: Warm up Aerobic capacity building Strength Cool down Ensure that all students get a water break ** List physical activity chosen in comments section Nutrition Concept Dairy is one of the food groups: Milk and products made with milk provide us with the mineral calcium Calcium, in addition with physical activity, helps build strong bones and teeth Snack preparation and eating Banana Pudding: Ask students to wash their hands Demonstrate preparing banana pudding Allow students to make their own recipe and taste Review Name some calcium-rich foods you like to eat To build our strength for later years, we need calcium and plenty of? Materials and Supplies Yes No Comments and/or Changes Used Materials and supplies -Visual Aids -Posters -Teaching Supplies Please respond to the following questions. It s important we know the successes and challenges of the lessons you teach. 1. What went well?

5 2. What challenges did you have? 3. What timing issues did you face? 4. Other (Please add any other remarks or feedback you have) Please contact Maggie Grate at or at if you have any questions about the completion of this form.