Assignment 8: Embodied, spiritual, and narrative learning
MBurns ASaunders Week 8 Project EDAC 634
Names: Molly Burns and Abigail Saunders
Molly’s Roles: Body, recipe card
Abigail’s Roles: Introduction, materials, videos
Project Title: Healthy Breakfast Cooking Demonstration
Introduction:
This week we learned about embodied learning. Embodied learning is using your body in the process of learning. As future registered dietitians, we encourage individuals to consume a healthy and well-balanced breakfast. For this project, we are going to use the principles of embodied learning to guide a cooking demonstration for creating a healthy and delicious breakfast. Doing a cooking demonstration will not only teach learners about how to make a healthy breakfast, but it can also be used as a tool for registered dietitians to use for patient education. The breakfast meal that will be demonstrated is egg scramble and toast.
Materials:
Vegetables: red bell pepper, cherry tomatoes, green onion, mushroom, and spinach.
Egg: two free range eggs
Toppings: shredded cheddar cheese, salt, and pepper
Olive oil
Cutting board and knife
Nonstick pan
Spatula
Colorful plates, utensils, and napkins
Setting the Stage:
Engage the senses: We will play upbeat music, use colorful plates, napkins, and cooking utensils, and emphasize the colors in the meal.
Explore the Ingredients:
Touch and smell: Learners will be invited to touch the vegetables, feel their textures, and smell their aromas. Touching the food allows the learners to connect with the food in a more personal way.
Discuss nutrition: We will discuss the macronutrient and micronutrient content of the foods with the learners. The eggs and cheese provide protein. The pepper, onion, mushroom, spinach, and tomato provide vitamin C, vitamin B6, potassium, vitamin K, and folate. The toast provides whole grains and fiber. Understanding why the ingredients are beneficial to health and how to include nutritious ingredients into breakfast is important to discuss with the learners.
The Cooking Process:
Preparation: We will show a video that discusses knife safety and then demonstrate proper and safe knife skills for vegetable chopping. Then, we will have the learners practice knife skills by cutting up the vegetables for the meal. We will have each participant toast their own piece of bread as well.
Plating: When the egg scramble and toast is done, the participants will add the meal to their plate however they please and enjoy creativity. Some may put the egg scramble on the toast and some may keep the two separate. Some may add hot sauce, some may enjoy plain.
Enjoying the Creation:
Mindful eating: We will encourage the participants to take a moment to appreciate the colors, textures, aromas of their creation before taking a bite. We will encourage them to chew slowly and savor each flavor.
Reflection: After enjoying their well-balanced breakfast meal, we will ask the learners to share what they learned about the importance of healthy breakfast and the experience of preparing their own meal.We will provide the recipe card below and a video demonstration of the egg scramble so participants can have the confidence to recreate the meal at home.
Embodied learning values the engagement of multiple senses and promotes deeper understanding and retention compared to traditional lecture-based methods. This project encourages healthy eating habits by introducing learners to delicious and nutritious meals for breakfast. This project also fosters creativity and independence in the kitchen, empowering individuals to make healthy choices.
Knife Safety
https://www.youtube.com/watch?v=LYZ1F8qSIBE
Video Demonstration
https://www.youtube.com/watch?v=A2eMgjXIiuU



