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  Food is Elementary (c)
  Curriculum

Food Is Elementary(c)2001 by Antonia Demas, Ph.D. is a unique curriculum integrating academic disciplines with food, nutrition, culture and the arts. The curriculum is a research-based program modeled after the award-winning Trumansburg, New York study "Food Education in the Elementary Classroom." 

This study, the Cornell University doctoral thesis of Dr. Antonia Demas published in 1995, proved that a food-based curriculum results in dramatic dietary acceptance of diverse healthful foods among children in the elementary school lunch program.

Additionally, the study showed that a hands-on, experiential food-based curriculum provides academic enrichment for all students.Designed for teachers and volunteer food educators, this book contains 28 sequential (and 8 supplemental) lessons with age-appropriate lesson plans for pre-K through 2nd grade and 3rd grade through 8th grade in addition to equipment lists and “how to” guidelines. The USDA food pyramid and basic nutritional principles are featured. Academic disciplines including art, geography, history, language arts, mathematics, science, and writing are integrated into lessons. Each lesson plan can be taught in a one-hour class, or topics may be selected for presentation in shorter time periods. All lessons are participatory: students and parents use all five senses to study whole foods, cook, create art, plant seeds, and write in journals. Students prepare and consume cold food in the first semester and hot international entrees in the second semester. The eight additional lessons feature hot international entrees.

• pre-K through 8th grade
• 28 lesson plans
• meets state education requirements
• implements USDA guidelines

  Curriculum Fundamentals
  The First Semester

1. Introducing the Food Pyramid
2. Dietary Fat
3. Food Comparisons (fat and sugar), Labels, and Shopping
4. Exercise
5. Vitamins, Food Preparation Hygiene and Safety
6. Whole Grains
7. Whole Grain Breads
8. Tabouli and Egyptian grain dish
9. Fruits
10. Fruit Variety in Individual Regions e.g. Citrus in FL
     or Apples in NY
11. Veggies
12. Greens
13. Legumes
14. Food as Art

• Click to review the expanded Semester 1 Summary:
  Lessons 1 - 14 Summary
• Click to review the expanded Semester 2 Summary:
  Lessons 15 - 28 Summary

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  Antonia Demas, Ph.D.
  About the Author

Antonia Demas has taught food studies in a variety of educational settings to people of diverse ages, ethnicities, and economic backgrounds all of her life. After graduating from Godard College with a B.A. in Community Nutrition, she worked for 20 years in food education before completing a Ph.D. at Cornell University. In 1999, in cooperation with distinguished colleagues dedicated to the improvement of the long-term health and education of children, she founded the Food Studies Institute. Dr. Demas has received national recognition for her research in food studies. In 1994, her food education curriculum won national awards for the Most Creative Implementation of the Dietary Guidelines from the US Department of Agriculture and Excellence in Nutrition Education from the Society for Nutrition Education. In 1999, the curriculum was published as Food is Elementary©. Articles by Dr. Demas on the topic of achieving acceptance of healthy, low-fat, meals in schools have been published in New Century Nutrition and the American Journal of Cardiology among others. As a consultant and speaker, Dr. Demas works with schools, non-profit organizations, vegetarian societies, and corporations across the country. Television and radio appearances have included interviews with Charlie Rose on PBS TV in 1997 and on an NPR special, “Making Contact” in 1999. In addition to her work in food education, Antonia walks six miles each day and is a gourmet vegetarian chef.

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