WELCOME TO ROCK YOUR TASTE BUDS!
My fellow educators,
Jump with Jill is proud to present Rock Your Taste Buds – a guided taste testing video series – to bring the live rock & roll nutrition
show into the classroom. Research shows that the strongest influence on food behavior change is exposure to actual food. So with
the enclosed DVD, teacher guides, and worksheets, all you have to do is provide the food! This tool leads students to discover,
reflect, and synthesize their food preferences using literacy, math, and science. Exposure to the sights, sounds, and language of
healthy eating will raise their food literacy and expand their palates. By empowering students as movie critics and food scientists,
we are increasing their positive experiences with healthy foods leading to a greater likelihood that healthy becomes habit.
I realize introducing food into a classroom can be difficult when you aren’t a kitchen or cafeteria. This tool will allow you to channel
your inner Rockstar Nutritionist so your students can get the most out of the experience and you can feel confident about the
adventure. The following two pages are meant to help you prepare for your Rock Your Taste Buds experience as I would. One of the
reasons I appear to be so cool is that I’m extremely prepared. People cannot tell when you are organized, they only notice when you
are disorganized. The enclosed Teacher Guides are formatted with suggestions to differentiate your learning – activities may be
teacher guided or completed in pairs or groups. I’ve also included a suggested script found in italics, that will allow you to literally
speak how I would if I were in the classroom with you.
Your purchase of this product means you may reproduce and distribute free-of-charge to others any of the pages in this folder for
educational purposes. We’ve also created exclusive access for you to download these files as PDFs so you can run copies from a
digital file or view them on a SMART board without having to scan them:
www.jumpwithjill.com/tastetest-exclusive
password: rockyourtastebuds
My lawyer wants me to write that all other rights (including, without limitation distribution for profit) are expressly reserved by
Note to Health LLC. What this legalese means is that you can make all the copies you need for your students, but you cannot sell
them. Leave the selling to us by contacting [email protected] for commercial distribution rights.
Bon appétit,
Jill Jayne, MS, RD
The Rockstar Nutritionist
www.jumpwithjill.com
PREPARATION Worksheet
NOTES
Think through these important questions before
getting started:
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How many students will be attending? You’ll need to
know how many copies to make and how much food to buy.
Consider partnering with your health teacher or co-teacher
so you can share some of the preparation responsibility.
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Are there food allergies? Check with the school nurse
about any food restrictions or food allergies so this
experience is fun and safe for all students.
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What time is best for taste testing? It’s nice to have
students out of the room while you prepare the food and
technology. Try to schedule the taste testing time to follow
recess, lunch, plan period, or special. If this isn’t possible,
use a media cart that you can wheel in and out of the
classroom with all the items pre-prepared.
How much time can you dedicate to this experience?
The DVD has five episodes, which includes an introduction
and four food episodes: The Blueberry, Leafy Greens,
Peppers, Beans. If you have one class period, show the
introduction and one food episode. If you don’t have time
to finish today, revisit the worksheets another day or view
a different food episode every few weeks until you’ve seen
them all and completed all the worksheets. If you have a
half day, you can show all five episodes and complete all the
worksheets at once.
Is there a sink available to prepare the foods for
sampling? If there isn’t a sink in the classroom, use the
teacher’s room, or work with your cafeteria staff. If you
aren’t a staff member at the school, prepare the foods in
your own kitchen and transport.
What kind of technology will be available to screen
the episodes? You might need to reserve the wheeled
TV/DVD player or load the videos and worksheets to the
SMART board.
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Create your lists: Read through the following page for suggestions on what to buy, find, or make so you can teach Rock Your Taste
Buds. Then create your lists on this sheet so you can take it with you as you prepare.
SHOPPING LIST:
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MATERIALS LIST:
www.jumpwithjill.com
Select food for tasting: After you have chosen the episode or episodes to focus on, it’s time to hit the farmer’s market or grocery
store. The worksheets are designed to sample no more than five foods. Three foods at a time are recommended. Here are examples
of foods to choose for each episode as well as preparation techniques to make them most kid-friendly:
Food Episode 1 | The Blueberry: blueberries, raspberries, blackberries, strawberries
Preparation suggestions:
•Fruits are sweet enough to eat by themselves.
•Serve more than one kind of berry at once in a mini-fruit salad in a Dixie® cup.
•Prepare them on yogurt, frozen yogurt, or a smoothie. To make a smoothie, add unsweetened, plain yogurt, banana, your
choice of berries - frozen are great for smoothies!, 100% juice, and water or ice to a blender. The ratio of yogurt to juice to
water is 1:1:1. The fruit and juice are sweet enough that you do not need to add sugar or other sweeteners!
Food Episode 2 | Leafy Greens: spinach, lettuce, kale, collard greens, broccoli, herbs like oregano or basil
Preparation suggestions:
•Leafy greens can be quite bitter, especially to a young or novice palate, so serve broccoli with a sweet dressing for dipping.
•Sauté spinach, collard greens, or kale with a small amount of vegetable oil (canola or olive are best), salt, and pepper. It is best
served HOT.
•Serve lettuce with a small amount of dressing, dried cranberries, and crumbled cheese as a salad. The darker the color the
more nutritious, so avoid iceberg lettuce and head toward romaine.
Food Episode 3 | Peppers: red, orange, yellow, green bell peppers
Preparation suggestions:
•Slice peppers into strips and serve them in a French fry boat. Serve alone or with dressing or hummus for dipping.
Food Episode 4 | Beans: black, kidney, garbanzo beans (aka chick peas), edamame, string beans, sugar snap peas,
snow peas, hummus
Preparation suggestions:
•The best way to serve beans to kids is edamame, found by the bag in the freezer section. Steam edamame with a small amount
of salt and let kids bite them out of the pods.
•If you have farm fresh string beans, snow peas, or sugar snap peas, they will be wonderful raw! Otherwise, steam string beans,
snow peas, or sugar snap peas with almonds and a small amount of salt or sauté them with a small amount of vegetable oil
(canola or olive are best) and salt until slightly browned. Best served HOT.
•For canned beans, drain them into a strainer, run under cold water. This helps remove a lot of the salt that is added during
canning. Prepare a bean salad by mixing with diced cucumber or zucchini and cubed or crumbled feta, gorgonzola, or cheddar
cheese. Serve with whole wheat crackers or bread.
•Serve hummus (ground up garbanzo beans) with baby carrots or sliced peppers. You can buy hummus pre-made in the store or
have fun making it with students. In a blender combine 2 cans of chickpeas, 3 tablespoons of tahini paste, one lemon, garlic,
salt & pepper.
Make copies of the handouts: When you know what foods you’ll be sampling, select your grade level and write in the names of
the foods in the tables, charts, graphs, and wherever else appropriate on the worksheets before making copies of the worksheets.
Pack culinary tools to prepare your samples: Based on the foods you’ll be preparing for students, pack cutting boards, knives,
strainers, serving bowls and spoons, serving trays, napkins, and trash bags. Put all the things you’ll need into a wheeled suitcase for
easy transport. You’ll need trash bags to put all of your used culinary tools in because you most likely won’t have time to do a lot of
clean-up; this will keep anything wet or food covered from getting all over the inside of your suitcase or car.
Portion the samples: Use Dixie® cups, French fry boats, or disposable plates with forks or toothpicks to dole out your samples.
Supply drinking water: If you don’t have a sink in the classroom, bring a gallon of spring water. Each student should have a Dixie®
cup of water on their desk so they can “cleanse their palate” between foods (rather than spitting them out!).
www.jumpwithjill.com