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Early Sprouts

Early Sprouts:
Cultivating Healthy Food Choices in Young Children

Authors: Karrie Kalich, PhD, Dottie Bauer, EdD, Deirdre McPartlin, MEd
Product Code: 326401
ISBN: 978-1-933653-72-3
Format: Softbound
Softbound $24.95 Qty: 

Plant lifelong healthy eating concepts in young children and counteract the prevalence of childhood obesity with Early Sprouts. A research-based early childhood curriculum, this "seed-to-table" approach gets children interested in and enjoying nutritious fruits and vegetables.

The Early Sprouts model engages preschoolers in all aspects of planting, preparing, and eating organically grown produce. Find directions for designing and caring for gardens, recipes children can help prepare, and ways to involve the whole family in making healthy food choices. The activities used in this 24-week program can be tailored to fit any early childhood program, climate, or geographical region; have been tested in a variety of early learning environments; and have received accolades from children, their parents, and teachers alike. Age Focus: 2-6. Softbound, 224 pgs.

Read an Early Sprouts success story.

Read the July, 2009 issue of NAEYC's Young Children about Early Sprouts innovative gardening and nutrition program for preschoolers. HERE Early Sprouts received a Champion Award from the Acting US Surgeon General, Dr. Galson.

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Review: "Tools for Teachers" column in the June/July issue of Teachi - June 1, 2011
Summer is the perfect time to grow and eat fresh vegetables with preschoolers, and Early Sprouts, a research-based nutrition curriculum, is an ideal guide. The book will help teachers and children to plant, grow, and cook six kinds of vegetables including tomatoes, green beans, and butternut squash. Even if your program doesn't have space for a garden, you can still use many of the activities and sensory experiences to promote children's healthy eating. For more, visit www.earlysprouts.org.
Review: The Midwest Book Review- The Bookwatch December 2009 - December 1, 2009
EARLY SPROUTS: CULTIVATING HEALTHY FOOD CHOICES IN YOUNG CHILDREN provides a 24-week course in sensory exploration and cooking based on six target vegetables: tomatoes, green beans, bell peppers, swiss chard, carrots and butternut squash. From promoting healthy eating at home and school to increasing a child's affection for these vegetables, this offers activities that can be achieved even without a garden. Any collection catering to parents or educators needs this.

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