Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Karen's Corner
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Mon, Jun-13-05, 20:20
kathleen24 kathleen24 is offline
Monday came.
Posts: 4,346
 
Plan: my own
Stats: 275/130/155 Female 5'4"
BF:ummm . . . ?
Progress: 121%
Question Looking for ideas for teaching home ec

Hi Karen and folks,

I'm going to be teaching a home ec. class in the fall, and have no background in this area (unless we count my having taken it in 7th grade . . .)

My principal offered to smuggle in white flour and sugar from the school kitchen, and saw my face, and said, "Or not. . . "

I'd really like to make this a relevant-to-today's-youth class, not simply a rehash of the dreaded home-ec from the '70'ies. I also live in a region where diabetes rates are skyrocketing, even among children. And yes, the school has the well-stocked row of one-arm bandits, stealing kids' money, focus, and health and making sure they are well-started on a lifetime addictive eating pattern. . . but I digress. . . .

I've done some websurfin, and will continue, but meanwhile, I'm looking for resources for teaching that aren't a rehash of the same old food pyramid/make some cookies routine. . . any ideas or resources appreciated.
Reply With Quote
Sponsored Links
  #2   ^
Old Wed, Jun-15-05, 02:45
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Just wanted you to know I'm thinking about it...

Karen
Reply With Quote
  #3   ^
Old Wed, Jun-15-05, 05:36
astrid's Avatar
astrid astrid is offline
Senior Member
Posts: 371
 
Plan: Atkins
Stats: 275/159/145 Female 5 feet five inches
BF:
Progress: 89%
Location: Northern Ontario
Default

Hi, I am usless in the kitchen, but I remember when I took home ec we had a unit on healthy meals within a tight budget. My teacher (a fantastic person) took us to a grocery store and basically taught us how to shop. Her main point was that "NO, you don't have to eat Mac'n'cheese"
Good luck with your class.
Astrid
Reply With Quote
  #4   ^
Old Wed, Jun-15-05, 23:52
kathleen24 kathleen24 is offline
Monday came.
Posts: 4,346
 
Plan: my own
Stats: 275/130/155 Female 5'4"
BF:ummm . . . ?
Progress: 121%
Default

Thanks, ladies. I have been having retrospective "maybe this was off-topic" remorse. . .
Reply With Quote
  #5   ^
Old Thu, Jun-16-05, 02:34
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Quote:
Thanks, ladies. I have been having retrospective "maybe this was off-topic" remorse.




It's a good topic, but you've got me scratching my head as to how to teach it.

What I would do...hmm...

I would assemble recipes that were not too complicated and place focus on whole foods, keeping refined foods out of the program. I would try as much as I could to stay away from wheat.

I would start with making soup. It's easy and requires no special skills. Then on to; cooking eggs - for breakfast, lunch, or dinner; whole meal salads; whole grain cooking; fruit desserts

I would do things that kids like, for example: cream of tomato soup with microwaved or oven baked cheese crisps; fried rice made with brown rice; roll-ups - ham and cheese slices rolled around lettuce; potato skins stuffed with chili; pizza on a thin, whole wheat tortilla.

Is this what you kind of had in mind? It would depend on your budget too, so how is your budget?

Karen
Reply With Quote
  #6   ^
Old Thu, Jun-23-05, 22:27
kathleen24 kathleen24 is offline
Monday came.
Posts: 4,346
 
Plan: my own
Stats: 275/130/155 Female 5'4"
BF:ummm . . . ?
Progress: 121%
Default

Hi Karen and Astrid, and thanks,

Those are good suggestions. Budget? As I said above, I think the principal is planning on raiding the school lunch kitchen by flashlight. He offered me all the white flour and sugar I wanted. . . then saw my (I thought concealed) reaction and said, "Or not. . . " I've thought about writing to the manufacturers of some LC sweeteners and seeing if they would donate some of their product for the class.

While I am not going to go LCrusader on them, I want them firmly aware that there are other ways to make sweet treats besides w/sugar. We also have a diabetes prevention program in the community that is pretty grant-rich, and I thought I'd hit them up for products.

We are in a rural area, and I want to focus my instruction on culturally/regionally significant activities--canning fish, putting up wild game (hoping to do a weekend camp where students will get to clean and put up freshly harvested big game animal/s.) In the spring, I want to help them get a garden started (school just build a greenhouse this spring.)

Also, I like the suggestion to take kids shopping--and esp. if we can arrange a presentation/q.a. session with produce manager, butcher, store manager.

I heard the food pyramid concept is under revision--I simply cannot tell them that a pasta/starch based diet is a healthy one. That's my main concern--how to approach the teaching of nutrition in a way that meets the needs of students across a spectrum of physiologies. . .
Reply With Quote
  #7   ^
Old Fri, Jun-24-05, 00:48
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

You're ideas sound great! I especially like this
Quote:
I want to focus my instruction on culturally/regionally significant activities--canning fish, putting up wild game (hoping to do a weekend camp where students will get to clean and put up freshly harvested big game animal/s.) In the spring, I want to help them get a garden started (school just build a greenhouse this spring.)
So few kids - and adults too, I'm ashamed to say - don't have a clue as to how food is produced and where it comes from.

Have you read anything on Alice Waters' project?

http://www.edibleschoolyard.org/ppl_aw.html

You might find a lot of cool ideas there.

Karen
Reply With Quote
  #8   ^
Old Fri, Jul-01-05, 19:57
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,908
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Default

Quote:
Originally Posted by kathleen24
...

Those are good suggestions. Budget? As I said above, I think the principal is planning on raiding the school lunch kitchen by flashlight. He offered me all the white flour and sugar I wanted. . . then saw my (I thought concealed) reaction and said, "Or not. . . " I've thought about writing to the manufacturers of some LC sweeteners and seeing if they would donate some of their product for the class.

While I am not going to go LCrusader on them, I want them firmly aware that there are other ways to make sweet treats besides w/sugar. We also have a diabetes prevention program in the community that is pretty grant-rich, and I thought I'd hit them up for products.

We are in a rural area, and I want to focus my instruction on culturally/regionally significant activities--canning fish, putting up wild game (hoping to do a weekend camp where students will get to clean and put up freshly harvested big game animal/s.) In the spring, I want to help them get a garden started (school just build a greenhouse this spring.)

Also, I like the suggestion to take kids shopping--and esp. if we can arrange a presentation/q.a. session with produce manager, butcher, store manager.

I heard the food pyramid concept is under revision--I simply cannot tell them that a pasta/starch based diet is a healthy one. That's my main concern--how to approach the teaching of nutrition in a way that meets the needs of students across a spectrum of physiologies. . .


Hey there, I was just reviewing a new issue if Low Carb Energy magazine (July/August 2005) and there are at least 3 items or articles that may be helpful to you in your current hunt! For example:
- Creating Low-Carb Family Meals, with suggestions on bridging the nutritional transition between (too-often school provided) 'white' foods and sweet treats and more nutritionally sound choices, and similar strategies.
- Fast Meal Ideas for Busy Days, with breakfast, lunch, snack and dinner choices and suggestions for the whole family.
...and a short bit with excellent weblinks about the new and improved (multiple) Food Pyramids, on page 8 with News highlights
www.MyPyramid.gov and
www.healthierus.gov/dietaryguidelines
... while not precisely low carb, there's a MUCH greater emphasis on whole grains and more veggies...

Here's the weblink for the LowCarb Energy magazine (and forums and recipes and tips and all sorts of useful bits):
www.sheknows.com/lowcarb/

Hope this helps you, and good luck on your efforts, sounds like you've got a heck of a project in front of you.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 13:14.


Copyright © 2000-2018 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.