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Perpetuating new generations of home bakers...
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The Home Baking Association provides resources to assist educators with the Smart Snacks in Schools guidelines from USDA.   Be sure to visit Bake Sale Central at HomeBaking.org as we continue to add resources to help with the Healthy Snacks in-school foods served or sold. Culinary and foods Family and Consumer Sciences (FCS) educators emphasize science, math and health in teaching youth how to prepare foods and can make a difference in school snacks!
 

Is Your Snack A Smart Snack?


USDA recently published standards for snack foods and beverages sold to children at school during the school day. Download more information here.

Bake for Funds



Bake for Funds
provides resources to assist FCS faculty and students to meet the USDA guide and assist school food services in developing "locally made" foods that fit the guidelines! It's a perfect science, math and consumer sciences challenge. Try the ABC Breakfast Bars! 
 

Whole Wheat Sugar Cookies
 

Whole Wheat Sugar Cookies made with 100% whole wheat flour meet guidelines when this recipe makes 30 cookies. Sell two cookies and still meet the guideline of under a 200 calorie snack.  Find the recipe here

Prep Time: 15 minutes
Bake Time: 10 minutes
Yield: 24 cookies

Kitchen Science
 

Baking for Special Needs
 
Experience “test-kitchen” science in classrooms or out-of-school programs! Use “substitution science” to adjust and meet whole grain, sodium, fat, sugar, and calorie guides. Add fruits and vegetable ingredient options. Find this free resource here

 
 

Announcing Bake Sale Central!
 

  • Portion/divide recipe evenly into the serving number for the recipe and nutrition facts guide.
     
  • Find a whole grain version of ingredients (cereals, flour, cornmeal) to make total whole grain ingredients at least 51% of these ingredients.
     
  • Don't forget whole grain bread sticks and fruity or veggie-rich muffin
     
  • Cupcakes with drizzle frosting instead of thick frosting.
 
Visit Bake Sale Central for more resources and tips!
HBA loves meeting with Family & Consumer Sciences professionals and the youth leaders from their communities and schools. Recent FCCLA “baking buzz” included “how to meet” recently enacted Smart Snack guidelines for foods sold during school hours. What a great opportunity to further showcase and gain support for the 27,000 FCS teachers and 3.5 million FCS student in U.S. classrooms.  It’s time Mrs. Obama and more knew!
 
Smart Snacks, a part of 2010 Healthy, Hunger-Free Kids Act, calls for collaboration--parents, teachers, school food service staff, administrators and community leaders united to reduce child hood obesity risk and frequency. Family and Consumer Sciences offers “key prevention intervention.”    Is your school considering “no food fund raisers or bake sales?”  That kills awesome educational opportunities and collaboration. No challenge could more perfectly apply to STEM. FCS teachers and students can
  1. Research breakfast and smart snack recipes.  Add ESHA II food processor software to analyze recipes or the Alliance Product Calculator (see text box) to evaluate existing Nutrition Facts.
     
  2. Use scales to calculate ingredient and net weights to provide portion control.
     
  3. Apply test kitchen “substitution science” to adjust and meet whole grain, sodium, fat, sugar, and calorie guides. Get started with Kitchen Science: Baking for Special Needs lesson plan at HomeBaking.org
     
  4. Conduct consumer sensory tests on new baked products in school.
     
  5. Use a unique shape to sell…pretzels, turtles, bread twists
     
  6. Bake winning products, cost recipe, set price and market “locally” made goods.
     
  7. Build school and community awareness of FCS and $$$ for its program.


 
More resources from the Home Baking Association!
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