What We Do
The KAFCE Educational Program Committee
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KANSAS FCE EDUCATIONAL PROGRAM COMMITTEE LESSONS:
"What's In Your Jar" Gain ideas on planning and preparing nutritional meals in advance. Learn which foods adapt well to jar salads. Review food preparation, food safety, and food storage methods.
"Your Financial Goals"- Are They Healthy And Manageable?" Help create, share and outline steps to prepare for Financial Success.
"Safety First....Be Prepared" Learn how to protect yourself, how to identify warning signs and know when to get out of harms way.
Learn what caring means, and words and actions that show caring. Learn to recognize opportunities where we can be more caring to others.
2017 K-State Family Consumer Science Lessons
"Is it Safe? Information on Genetically Engineered Foods For Consumers" Consumers are increasingly interested in where their food comes from, and may be concerned about the health implications of various food production methods. With many different terms, such as "organic", "natural," "GMO-free," "local," and "sustainable" being used today in food marketing. It is very confusing for consumers to know how they should spend money when purchasing foods. This lesson will provide an introductory overview to some of the benefits of genetically engineered (GMO) organic and conventionally produced foods, as well as consumer concerns with these products. In addition, the lesson will provide information on some of the nutritional content and food safety differences and similarities between organic and conventional food products.
"Fixing Funky Foods" Each year over 20,000 new foods are introduced on grocery store shelves. In addition to new foods, a larger variety of fruits, vegetables and grains are being added to even small town grocery stores, This lesson will cover a variety of foods that date as far back in history as Babylon in 3000 B.C. Included for each food are the nutritional benefits, a way to prepare, and history or interesting facts. The goal of the lesson is for participants to add variety to their diet by adding nutrient dense foods that they were not familiar with before the lesson. Recipes will be provided for a majority of the foods that could be used to enrich the lesson.
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