Eight Functional Foods
The eight functional food presentations are designed to address the second stage of readiness to act: action stage. The lessons share the same format and are to be presented as one-time contacts to inspire trying the recipe provided.Each includes a lesson plan, PowerPoint presentation, factsheet, tip sheet, crossword puzzle, recipes, and an evaluation. The second page of the evaluation booklet contains post delayed pretest questions that should be explained to participants. It is suggested that the educator go over the first question with them.
Berries
Information about the types, nutritional benefits, and proper storage and handling of berries. Also provides information on preparing meals that include berries. Blueberry, strawberry, raspberry, blackberry, loganberry and boysenberry.
Soy
Learn about the types, nutritional benefits and proper storage of soy products. Follow recipes to prepare meals that include soy products. Soy protein is the only plant protein that is nearly equivalent to animal protein.
Garlic
Learn about the types, nutritional benefits, and proper storage and handling of garlic. View recipes to prepare meals with garlic.
