NCCRESt

part of the Education Reform Networks

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Food

• Cooking Up a Learning Community with Corn, Beans, and Rice
  Describes using cooking as a vehicle for creating community among three culturally diverse classrooms of prekindergartners and third graders. Notes how the choice of corn, beans, and rice in the cooking exercise planted the roots of understanding, tolerance, and compassion, and an appreciation of diversity.
• Matters of Size: Obesity as a Diversity Issue in the Field of Early Childhood
  Notes that obesity is the primary reason for peer rejection in America; examines effects of obesity on wellness, self-esteem, peer relationships, and social status of children/families and early childhood teachers. Suggests that early childhood educators: (1) educate all stakeholders about nutrition and body size issues; (2) speak out against teasing and bullying; and (3) establish policies promoting healthful eating habits.
• Tossed Salads: Family Recipes That Define Our Cultures
  Describes a writing assignment in which students think about how their families celebrate their own cultures through special meals or a certain dish, find out how this dish became part of their rituals, write a brief summary of the history of the dish, and write up the recipe itself. (SR).
• Why Cooking in the Curriculum?
  Discusses how food preparation activities in the early childhood classroom can facilitate parent participation. Explains how cooking activities can involve reading, math, science, reading, writing, multicultural components, and creativity.