Date of Award
Master of Science in Education (MSEd)
Mollie Welsh Kruger
In this Integrated Master's project, I argue that a new curriculum is needed to address the following: (a) plant-based foods and from-scratch food preparation practices are strongly connected to positive outcomes for children, (b) diets high in processed foods can lead to negative health outcomes (c) students aged 8-10 are particularly well suited to learn more about food, (d) studying food offers many opportunities for interdisciplinary learning across many subjects (literacy, math, science and social studies) and (d) food-focused learning connects particularly well to common learning objectives for students in grades 3-5, yet (e) there is currently a dearth of appropriate curricular materials to meet the needs of today's student population. As a career-changer with some domain experience in both food and education, I have created a curriculum designed to address these areas of need. Having tested this curriculum with a group of eight children in this age range, I share my findings, reflections and changes made to the curriculum based on their feedback. I discuss the future implications for this work-and the implications for our students' futures if we do not continue to take up this work and improve upon it.
Cherecwich, R. R. (2017). Cook to learn: A Food-Focused Curriculum for Grades 3-5. New York : Bank Street College of Education. Retrieved from https://educate.bankstreet.edu/independent-studies/178