How effective was this kit in promoting healthy eating in your classroom?
How effective were the components of this kit?
Please provide 2+ examples of student voice on the kit's impact on them
"I liked learning about the Maillard reaction. It explained why toast tastes better than normal bread." "Baking in class was really fun. I am much better at measuring properly than I was before. At the start I couldn't believe you can put veges in a cake but it was yum!"
Which kit components were the most impactful and why?
Having the practical tools necessary to carry out the baking (scales, muffin cups, ingredients, Countdown voucher) made it much easier for me to undertake this project with my class.
What is the legacy this kit will leave behind on your learners?
They had so much fun with this kit—I truly think some of them will remember this forever! Knowing that they don't always have to follow a recipe exactly and that they can swap ingredients/reduce sugar to make food healthier is an important lesson they will remember.
How effective was this kit in promoting healthy food in your classroom?
Very effective—it brought up some interesting discussions about what "healthy" is and how, actually, all foods have a place within a healthy diet. It all comes down to how frequently you are consuming these foods.
What learning from this kit can students take home to impact their family's wellness and health?
Learners are more confident in their basic cooking/baking skills, so they can help out more at home. They can be more active participants in food preparation and encourage their whānau to make healthier choices.
How high was student engagement throughout this kit?
What percentage of your students were familiar with tinned veges/fruit from use at home?
70%
How keen were your students to try healthy alternatives in baking at the start of this kit?
How inspired were your students to try healthy alternatives to backing after using the kit?
How can the learning in the kit go beyond the classroom to improve whānau wellbeing?
I am hopeful that learners will take their knowledge of substituting ingredients home, to show their whānau how they can reduce the fat and sugar content in baking by replacing with fruit or vegetables.
What barriers do your students face to access healthy eating?
Cost of healthy foods (fruits, vegetables, meat, eggs), lack of time to prepare healthy food, picky eaters.