Get Fresh!
Nutrition Education Video Series for WIC Farmers' Market
Nutrition Program (FMNP) |
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| Get Fresh! recipe cards masters in color | ||
| Apples, Broccoli, Potatoes, Winter Squash, Cabbage, Kale, Carrots, Peaches, and Summary Card (English, color) [PDF] | ||
| Manzanas,
Brecol, Papas, Calabaza, Repollo, Col Rizada, Zanahorias, Melocotones, and
Summary Card (Spanish, color) [PDF] |
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| Black
and white masters of the recipe cards have also been produced,
which give flexibility for photocopying (for example, making double- sided recipe cards on colored paper). See the instructions for more information on photocopying cards from the masters. The black and white recipe cards can be downloaded here. |
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| Apples, Broccoli, Potatoes, Winter Squash, Cabbage, Kale, Carrots, Peaches, and Summary Card (English, black/white) [PDF] | ||
| Manzanas,
Brecol, Papas, Calabaza, Repollo, Col Rizada, Zanahorias, Melocotones, and
Summary Card (Spanish, black/white) [PDF] |
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| If you have Acrobat writer software, you may add your regional information (dates for regional availability of each fruit and vegetable and/or an image of your State FMNP check) to the alterable versions of the summary card. Alterable versions of the summary card are available here: | ||
| Get Fresh! summary card in alterable format | ||
| Alterable Summary Cover Card (English, color) [PDF] | ||
| Alterable Summary Cover Card (Spanish, color) [PDF] | ||
| Alterable Summary Cover Card (English, black/white) [PDF] | ||
| Alterable
Summary Cover Card (Spanish, black/white) [PDF] |
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| The Get Fresh! Project These novel teaching tools are the result of a 1998 WIC Special Project Grant awarded by the USDA to the NYS Department of Agriculture and Markets. The project is a collaboration of the NYS Department of Agriculture and Markets, the NYS Department of Health, and the Division of Nutritional Sciences/Cornell Cooperative Extension, Cornell University. The video resources were developed in conjunction with Insights International, Inc. These teaching tools are now being integrated into the ongoing program activities of the WIC Farmers' Market Nutrition Program in New York State. | ||