What is AIWF Days of Taste^®?

Objectives

• To build a food and nutrition vocabulary
• To understand that locally grown foods are freshest
• To experience and compare tastes
• To develop “taste memories”
• To provide social food experiences around the table
• To provide a foundation for children to make healthy/nutritious food choices
• To introduce the basic concepts of food safety and sanitation
• To establish a connection between classroom lessons and careers related to the food industry.

Day 1: Exploration the ABC’s of Taste and Health

An exploration of the nuances of taste (bitter, sweet, sour, salty, pungent) through the five senses via a component tasting guided by a chef, assisted by a food professional, and classroom teacher. Students will be introduced to the USDA MyPyramid food guidance system, and the basics of nutrition. Students will taste sugar, salt, cocoa, and citric acid, learning the effects of taste on the tongue. The children will also taste and discuss examples of fresh vegetables, fruits, and herbs that are bitter, sweet, sour, salty, and pungent, provided by the chef.

Day 2: Local Seasonal Products

The children discover the wealth and variety of products grown and available locally.

• In the Classroom: Chefs will discuss the concept of seasonal harvests and the triad relationship of ripeness, full-flavor and nutrition density with the children.
• Optional: Guided Tour of a Farm Market: The children discover the wealth and variety of products grown and available locally at a greenmarket farmer’s market or community garden project led by GreenMarket Guides, volunteer certified tour guides. Children will discuss the concept of seasonal harvests and the triad relationship of ripeness, full-flavor and nutrition density

Day 3: Preparation of a Harvest Salad

The preparation of a harvest salad guided by the chef using fresh, local ingredients. The chef will bring ingredients, bowls, and utensils to prepare the salad. Groups of children will prepare the salad and its dressing with the help of the AIWF Days of Taste® team. Once the salad is prepared and served, everyone will sit together to enjoy the social interaction of dining.

Day 4: Visit & Luncheon at the Restaurant

The children tour the Chef’s restaurant to observe the operations first-hand. The chef will work with children in a variety of jobs and responsibilities required in preparing a celebrating lunch in the restaurant. While enjoying lunch in the restaurant, the children will be involved in a discussion about career opportunities and a summary of what they have learned in the AIWF Days of Taste^® program.

• Read what people had to say about the program.