Program
Title
|
Grade
Level
|
Program
Duration
|
Program Description
|
| Nutrition: |
|
| Food Guide Pyramid |
Preschool
thru
Grade 2
|
20-30
minutes |
This program is designed to educate students on the food guide pyramid and the importance of proper nutrition to grow up strong and healthy. Glow Germ presentation is included.
|
| Beef 101 |
Grades
9 thru 12
|
30
minutes |
This presentation is an overview of various topics about beef. Students will learn about the different cuts of meat. They will learn to distinguish between high fat and low fat red meat options, as well as cooking methods and the importance of zinc, iron, and protein in their diets. Food Safety presentation is included.
|
| Beef Nutrition |
Grades
3 thru Adult |
Varies |
This presentation is an overview of beef nutrition. Students will learn about the food guide pyramid. They will learn to distinguish between high fat and low fat red meat options, as well as the importance of various beef nutrients, including iron and protein, in their diets. The importance of physical activity and exercise tips are also included in the adult presentation.
|
| Ranching: |
|
| Tools of a Cowboy |
Preschool
thru
Grade 4 |
30
minutes |
This program teaches students about the tools a cowboy uses in his line of work. Samples of the tools are included for students to examine after the presentation.
|
| Arizona Cattle Country |
Grades
4 thru Adult |
30-45
minutes |
This program focuses on the role and importance of the cattle industry to Arizona. Students will learn the history of cattle ranching in Arizona and about today's cattle industry. Tools of a Cowboy presentation is included.
|
| By-Products and Food Safety: |
|
| Beef By-Products |
Grades
1 thru 12 |
30
minutes |
This presentation focuses on all the products--edible and inedible--that we get from cattle to use every day. Students will learn that due to the use of by-products, we are able to use 99% of every beef animal.
|
| Glow Germ |
All ages |
15
minutes |
This program is designed to educate children about the importance of hand washing. A non-toxic lotion is placed on children's hands. The children then wash their hands and ultra-violet light is used to show all of the lotion they didn't wash off. This program is usually combined with the Food Safety presentation or one of the nutrition presentations.
|
| Food Safety |
Grades
6 thru 12 |
30
minutes |
This presentation educates students and consumers about food safety and proper cooking procedures. Key focus points are to dispel myths about beef in relation to food safety, discuss conditions bacteria need to grow, and solutions to minimize (eliminate) the risk of bacteria in our food. Students learn that many foods are susceptible to contamination given the proper conditions, therefore food safety should be considered for all meal preparation.
|
