The integrated curriculum grew out of our experience working in schools, where it has been field tested and evaluated. From a 2009 review in the Journal of Nutrition Education and Behavior:

Download the full article (pdf): Cooking with Kids, Integrated Curriculum Guide

Cooking with Kids is an excellent resource for nutrition educators and elementary school teachers. The program was selected as a 2007 Innovation in Prevention Award winner by the United States Department of Health and Human Services (HHS) for its efforts in promoting healthful lifestyles in communities. The integrated curriculum guides for grades K-6 and corresponding student materials provide children, teachers, and parents with opportunities to develop an appreciation and love of fresh, healthful, great-tasting food.

The materials could be integrated into elementary school classroom curricula or an after-school program setting. According to one parent, "The Cooking with Kids program brought another voice to the table, a voice that encouraged trying new and different foods, a voice in support of nutrition and healthy families."

Curriculum Guides include

• Teacher Information plus Introductory lesson
• Lesson plans for five 1-hour fruit and vegetable tastings: Tomatoes, Root Vegetables, Citrus, Pears, and Salad Greens
• Lesson plans with activities for five 2-hour cooking classes: Stovetop Pizza with Tri-color Salad, Potato Pancakes with Applesauce, Black Bean Tostadas with Salsa Fresca, Ethiopian Lentils, Injera, Couscous, and Cucumber Salad, and Asian Noodles with Coconut Rice Balls