Hendricks said “We know that children form opinions about eating foods according to what they have been exposed to and what is made readily available. It is important for young children to understand that our food source comes directly from nature and a farm, not from just a carton off a store shelf.”
The “Mystery Muffins” lesson Hendricks developed involved wheat growing experiments, comparing flours, wheat germ, oats and flax seed and ingredients to make nutrient rich muffins. Students made muffins using beets, zucchini, sweet potatoes, peas and carrots and then sampled the mystery muffins to guess the mystery vegetable that was
Each year the HBA has recognized outstanding educators with innovative programs for teaching kids of all ages to bake in communities and classrooms throughout the nation. Family and consumer science educators and youth leaders for 4-H, Boys and Girls Clubs, Camp Fire USA and other after-school or community programs are encouraged to share their successful baking programs.
Charlene Patton, Executive Director Home Baking Association, says the association believes baking plays an important role in the development of healthy children that are socially and academically well-rounded. Baking provides an opportunity to share family time and a joy of baking for others while learning life skills.
Math, science experiences, comparison shopping, examining the reaction of baking ingredients are all aspects of the baking process.
Other awards named: “Best Community Reach” was awarded to Amy Peterson, MS RD, University of Nebraska-Lincoln Extension, Osceola, Nebraska with “Clover Kitchen for Kids! “. “Most Creative” was awarded to Carla Schaer, Family and Consumer Sciences teacher, Sparland, IL with “Creative Pizza” entry. Entry information for the 2013 Educator Award Contest will be announced in August at www.homebaking.org.
The Home Baking Association is a national, nonprofit trade association and supports the development of baking educational materials for educators. Thirty-