Table Of ContentTABLE OF CONTENTS
Introduction i
Acknowledgements iii
Credits vii
1. Class Preparation
How to use the curriculum 1.1
Preparing for a Class 1.2
Materials and Supplies List 1.4
Shopping List 1.7
2. Fruits Class
Class Outline 2.1
Cooking Class Sign-in Sheet 2.13
Getting to Know You 2.14
Participant Expectations & Learning Contract 2.15
Contract of Expectations 2.16
Community Cooking Class Feedback Form 2.17
Participant Feedback Form 2.19
3. Salads Class
Class Outline 3.1
Cooking Class Sign-in Sheet 3.13
Getting to Know You 3.14
Participant Expectations & Learning Contract 3.15
Contract of Expectations 3.16
Community Cooking Class Feedback Form 3.17
Participant Feedback Form 3.19
TABLE OF CONTENTS
4. Cooked Vegetables Class
Class Outline 4.1
Cooking Class Sign-in Sheet 4.13
Getting to Know You 4.14
Participant Expectations & Learning Contract 4.15
Contract of Expectations 4.16
Community Cooking Class Feedback Form 4.17
Participant Feedback Form 4.19
5. Soups Class
Class Outline 5.1
Cooking Class Sign-in Sheet 5.13
Getting to Know You 5.14
Participant Expectations & Learning Contract 5.15
Contract of Expectations 5.16
Community Cooking Class Feedback Form 5.17
Participant Feedback Form 5.19
6. Field Trip Class
Class Outline 6.1
Cooking Class Sign-in Sheet 6.8
Community Cooking Class Feedback Form 6.9
Participant Feedback Form 6.11
TABLE OF CONTENTS
7. Recipes: Fruits
Apple Enchiladas 7.1
Cinnamon Sautéed Bananas 7.2
Cold Melon Soup 7.3
Fruit Crisp 7.4
Fruit Parfait 7.5
Fruit Salad 7.6
Fruit Smoothie 7.7
Mango and Avocado Fruit Salad 7.8
Pear, Grape, and Cucumber Salad 7.9
Poached Pear 7.10
8. Recipes: Salads
Apple Slaw 8.1
Avocado Salsa 8.2
Broccoli Salad 8.3
Caesar Chicken Pasta Salad 8.4
Carrot Salad 8.5
Carrot, Jícama and Orange Salad 8.6
Corn Salad 8.7
Mango Salad 8.8
Romaine, Mango and Jícama Salad 8.9
Spicy Asian Cole Slaw 8.10
Spinach and Cilantro Salad 8.11
TABLE OF CONTENTS
9. Recipes: Cooked Vegetables
Broccoli with Garlic 9.1
Carrot Bread 9.2
Carrots and Chayote with Lemon 9.3
Citrus Vegetables 9.4
Garlic and Basil Green Beans 9.5
Oven Fries 9.6
Picadilo 9.7
Quesadillas with Vegetables 9.8
Roasted Eggplant 9.9
Sautéed Cabbage 9.10
Sautéed Spinach with Garlic 9.11
10. Recipes: Soups
Carrot Soup 10.1
Chinese Rice Soup (“Congee”) 10.2
Fish and Vegetable Soup 10.3
Greens and Sausage 10.4
Meatball Soup (“Albóndigas”) 10.5
Minestrone 10.6
Vegetable and Corn Chowder 10.7
Vegetable Soup 10.8
TABLE OF CONTENTS
11. Handouts: Fruits
Cooking Fruits 11.1
Fun Frozen Fruit Snacks 11.2
How to Store Fruits 11.3
How to Store Fruits (black & white) 1.4
Tip Sheets
Aples 1.5
Bananas 1.6
Beries 1.7
Grapes 1.8
Mangoes 1.9
12. Handouts: Vegetables
Cooking Vegetables 12.1
How to Store Vegetables 12.2
How to Store Vegetables (black & white) 12.3
Tip Sheets
Brocoli 12.4
Cabage 12.5
Carots 12.6
Corn 12.7
Grens 12.8
TABLE OF CONTENTS
13. Handouts: Fruits and Vegetables
Cooking Terms 13.1
Food Measurements 13.2
Fruits and Vegetables in Season 13.3
Fruits and Vegetables in Season (black & white) 13.4
Preparation Terms 13.5
What Counts as a Cup? 13.6
What Counts as a Cup? (black & white) 13.7
Why Eat Fruits & Vegetables? 13.8
Why Eat Fruits & Vegetables? (black & white) 13.9
14. Produce Glossary
Fruits 14.1
Vegetables 14.10
15. Resources
Cooking Class Resource Request Form
15.1
San Francisco Agencies Only
How to request a food donation 15.2
Web: English/Spanish Dictionaries and Glossaries 15.4
Web: Fruits and Vegetables (more Information) 15.5
Web: Food Safety 15.6
Web: Nutrition and Physical Activity
15.7
Educational Materials
Mission Latino Families Partnership
A Project of the Feeling Good Project, Nutrition Services
San Francisco Department of Public Health (SFDPH)
History of the Mission Latino Families Partnership (MLFP)
• Began in the fall of 2001 when members were recruited for a community partnership
to conduct formative research in the Latino Community of San Francisco’s Mission
District.
• Our goal was to develop a Community Based Social Marketing Plan to address how
to promote healthy eating and physical activity to impact the incidence of chronic
disease, with a focus on Diabetes.
• Our members included staff from the following organizations: (in alphabetical order)
o Childcare Nursing Program
o Child Health and Disability Prevention Program
o Children’s Council of San Francisco
o Cooperative Extension EFNEP/FSNEP Program
o Child Obesity Prevention Project (Eat Well Live Better Program)
o Mission Girls, Mission Neighborhood Centers, Inc.
o Mission Neighborhood Health Center (MNHC)
o Network for a Healthy California in San Francisco (Feeling Good Project)
o Project LEAN in San Francisco
o San Francisco Women, Infants, and Children (WIC) Supplemental Nutrition
Program
• Over the next 1 and ½ years MLFP did participant interviews with recently
immigrated Latino mothers and youth (55), Provider Interviews (44) and five focus
groups with both Latino parents and youth.
• Subsequent to this we did another 54 interviews with Latino families to identify the
interventions desired by them to improve the nutritional well being of their families
and/or clients.
• The primary intervention chosen was cooking classes.
• We decided to develop a train-the-trainer Healthy Cooking Curriculum, focusing on
the use of Fruits and Vegetables to build capacity in Mission District organizations
and agencies to teach these skills to their clients.
• We adapted and expanded a curriculum developed by San Diego Project LEAN
and the Network for a Healthy California - San Diego called “Healthy Cooking” or
“Cocinando Saludable” to implement the train-the-trainer cooking classes.
• Since February 2004 we have held five English language 4 to 5 class session series
and three Spanish language 4 to 5 class sessions training our members, youth
workers, peer educators, and staff from: (alphabetically) ¡Cuerpo Sano, Actívate! of
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Central American Resource Center (CARECEN), Alameda Food Bank, Balboa Teen
Health Center, Berkeley Unified School District, Black Infant Health Improvement
Project of the SFDPH, Boys and Girls Club of San Francisco (BGCSF), Castro-Mission
Health Center, Children’s Council of San Francisco (CCSF), Eat Well-Live Better
Project of the SFDPH, Even Start, Good Samaritan Family Resource Center, Healthy
Lifestyle Clinic at San Francisco General Hospital, Holy Family Day Home, Home
Instructional Program for Preschool Youngsters (HIPPY), Larkin Street Youth Center,
Las Primerizas of MNHC, Mission Girls of Mission Neighborhood Centers, Inc, Mission
Neighborhood Health Center (MNHC), Presidio Middle School, Richmond Village
Beacon Center, San Francisco General Hospital (SFGH), St. Anthony’s Free Medical
Clinic, St. Paul of the Shipwreck’s After-School Program, Tom Waddell Health Center,
University of California Cooperative Extension, Wu Yee Children’s Services
• We provide technical and material support to the Cook Well, Live Better trainees as
they implement these classes in their agencies and communities. This includes
nutrition education handouts and Nutrition Education Reinforcement Items (NERI’s)
such as measuring spoons, measuring cups, cutting mats, and other similar items
that support the nutrition education messages and program activities of the Cook
Well, Live Better curriculum.
• The practical experiences of the trainees (now trainers) in using the curriculum were
applied to the format and content of the final curriculum.
For more information on the MLFP please call (415) 575-5689
Funded by the USDA’s Food Stamp Program through the Network for a Healthy California. This institution is an equal opportunity
provider and employer. The Food Stamp Program provides nutrition assistance to people with low income. It can help buy
nutritious food for a better diet. For information on Food Assistance (the Food Stamp Program), call 1-888-328-3483. To contact
Food Assistance (the San Francisco Food Stamp Program), call (415) 558-1001.
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Cook Well - Live Better!
ACKNOWLEDGMENTS
Laura Brainin-Rodriguez, MS, MPH, RD
Coordinator, Feeling Good Project
Nutrition Services, Maternal Child Adolescent Health Section
San Francisco Department of Public Health
Coordinates the Mission Latino Families Partnership (MLFP); developed survey
instruments, focus group questions, did provider interviews and focus group facilitation
for the Community Based Social Marketing Process (CBSM); researched and developed
the community profile and CBSM reports leading to the development of the Cook Well-
Live Better curriculum; provided oversight for the development, review, production and
formatting of the Cook Well-Live Better curriculum; reviewed and edited all class
outlines, class forms, handouts and curriculum materials; coordinated and facilitated
classes during field testing and continued implementation of the Cook Well - Live Better
curriculum; researched information on seasonal availability of produce in Northern
California; coordinated administrative responsibilities (credits, interface with the
Network for a Healthy California - San Diego and the Network for a Healthy California at
the State level); reviewed all Spanish translations; did nutritional analysis of the final draft
of the recipes; developed text for the “Frozen Fun Snacks” handout and provided
recipes for the curriculum.
Angelica Ibarra
Feeling Good Project
Nutrition Services, Maternal Child Adolescent Health Section
San Francisco Department of Public Health
Participated in the data analysis for the MLFP Community Based Social Marketing
Process, including survey data compilation, creation of databases and data analysis
summaries for all surveys and focus groups; provides administrative support for the
Mission Latino Families Partnership (produces and sends out meeting announcements,
takes and prepares minutes, assists in and coordinates preparation of meeting
agendas, corresponds with partners on special events and notices); coordinated and
facilitated classes during field testing and continued implementation of the Cook Well-
Live Better curriculum; collected feedback and evaluations on classes and proposed
logos during field testing; co-created, edited and formatted class outlines; re-created
graphics for handouts we adapted from the Cooking Healthy! Curriculum and created
graphics for all new handouts such as Food Measurements, Cooking/Preparation Terms,
Fun Frozen Snacks, etc.; edited and formatted all Cook Well - Live Better! handouts;
researched information on handouts, recipes, class outlines, glossary; created
curriculum logo-graphic; edited and formatted all recipes; provided recipes for the
curriculum; created, edited and formatted class forms; did original Spanish translation
of one-half of handouts and two-thirds of recipes; and oversaw organization of
curriculum. The diligence and creativity of Angelica Ibarra over the past three years
has resulted in an outstanding product and she deserves a great deal of credit for the
Cook Well - Live Better process and curriculum.
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