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American Chemical Society (ACS) Presentation

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256th ACS National Meeting & Exposition

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American Chemical Society (ACS) Presentation

  1. 1. Making Science Delicious Layla Sabourian Twitter: @laylasabourian 08/20/2018
  2. 2. Our Vision To improve the health, happiness, and learning for children worldwide
  3. 3. Every Parent’s Biggest Wish
  4. 4. Yet…. Obesity is on the rise Test Scores are falling Children are becoming depressed
  5. 5. Childhood obesity links to poor grades & depression. -www.TIME.com
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  7. 7. Tools: • Large pot • Stove • Knife • Cutting board Ingredients: • 2 tablespoons olive oil • 1 onion, diced • 2 cloves garlic, minced • 1 tablespoon dried oregano • 1 tablespoon chili powder • 6 cups vegetable broth • 1 (15 ounce) can white hominy • 1 15 ounce can pinto beans • ½ of 15 ounce can diced tomatoes • ¼ cup cilantro for garnish, chopped • Juice of 2 limes • 2 limes cut into wedges, for garnish • 5 white radish, sliced thin, for garnish • Salt to taste Pozole de Frijol Prep & Cook Time: 20 min Serving Size: 6 Bon Appetit!- Buen Provecho! www.chefkoochooloo.com Steps: 1. Together: Prep all ingredients (measure and cut) 2. Big Chef: Add oil to a large soup pot. 3. Little Chef: Add onion and garlic, and chili powder 4. Big Chef: Saute 2 minutes over medium heat. 5. Little Chef: Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth 6. Big Chef: Bring to a simmer 7. Little Chef: Add the pinto beans and hominy 8. Big Chef: Bring back to a simmer. Allow to simmer for 10 minutes. 9. Little Chef: Add lime juice, stir, then add salt and more lime juice or salt to taste. 10. Little Chef: Put soup in bowls. Garnish with cilantro, lime wedge, and radish. Ingredient Spotlight: Hominy- this food is produced from dried corn kernels that have been specially treated. Evidence of hominy in Mexico has been found as early as 1500 BC! Fun Fact: Pozole is often served in Mexico to celebrate birthdays, Christmas, and New Years. Country: Mexico Continent: North America Population: 128 million Capital: Mexico City Official Language: Spanish
  8. 8. team@chefkoochooloo.com Math: Word problem addition within 20 (CC: 1.OA.2) Intro: We had many ingredients in our recipe. Now we’re going to practice our addition Activity: Review ingredients: Who remembers what kinds of ingredients we used? Make a list with pictures. • Draw pictures to represent addition problems. Have students help you draw. For instance: We used 2 cans of chicken broth, 1 can of hominy, and 1 can of peppers. How many cans did we use in all? Global Awareness: Today we made a recipe from Mexico. Is anyone here from Mexico or have family from Mexico? Do you have friends from other countries? What is diversity? (CA SS 1.5.1) Intro: Diversity means there are lots of different kinds of things. Activity: Talk about what diversity means using the questions above. Where might you find diversity? Ask for examples of different types of jobs, languages, traditions. Prompt students to draw what diversity means to them. Science: How are young plants different from their parents? (NGSS:1-LS3-1) Intro: Young plants and animals look different from their parents. How do they look different? Activity: First let students brainstorm ideas. Then, provide a picture of a young plant and an older plant. Pictures of cilantro are on the following slide. • What other plants do you know? • What do baby plants look like? • What do plants need to survive? *The following activities are appropriate for 1st grade chefs ?
  9. 9. Recipe: • It might make sense to have some of the vegetables pre- cut, but make sure there are still vegetables for students to cut Ingredient Spotlight: • Emphasize that hominy comes from corn Teacher Notes Science: How are young plants different from their parents? • Standard: 1-LS3-1. Make observations to construct an evidence-based account that young plants and animals are like, but not exactly like, their parents. • Do your best to generate conversation between students and have them come up with their own ideas. • What’s different? (leaf size, leaf shape) What’s the same? (color, stem) Math: Addition word problems within 20 • Standard: CC: 1.OA.2: Solve word problems that call for addition of three whole numbers whose sum is less than or equal to 20, e.g., by using objects, drawings, and equations with a symbol for the unknown number to represent the problem. Global Awareness: Who grows vegetables? • Standard: 1.5.1: Recognize the ways in which they are all part of the same community, sharing principles, goals, and traditions despite their varied ancestry; the forms of diversity in their school and community; and the benefits and challenges of a diverse population. • Diversity: Diversity means that there are lots of different kinds of things. Science: How are young plants different from their parents?
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  11. 11. Progress: 30 Schools/Users = 1800 Classes = 9000 Students Number of Schools Growth 946 Students 1,357 Students 3,039 Students 9,000 Students
  12. 12. Solution: Chef Koochooloo K-6 education curriculum, aligned with National Learning Standards, teaching STEAM through dynamic, gamified technology and healthy culturally sensitive recipes Recipient of SBIR Award from the National Science Foundation
  13. 13. CCSS.ELA-LITERACY.RI.1.2 Identify the main topic and retell key details of the text.
  14. 14. CCSS.ELA-LITERACY.RL.1.1 Ask and answer questions about key details in a text
  15. 15. add visual here When cooking onions, the chemical reaction of breaking down larger sugars into single sugar molecules is what causes sautéed or caramelized onions to brown and develop a sweeter flavor. NGSS PS1.B: Chemical Reactions: Substances react chemically in characteristic ways. In a chemical process, the atoms that make up the original substances are regrouped into different molecules, and these new substances have different properties from those of the reactants.
  16. 16. CCSS.MATH.CONTENT.1.MD.C.4: Organize, represent, and interpret data with up to three categories; ask and answer questions about the total number of data points, how many in each category, and how many more or less are in one category than in another.
  17. 17. NGSS.SEP(4): Using Mathematics and Computational Thinking: Describe, measure, and/or compare quantitative attributes of different objects and display the data using simple graphs
  18. 18. Results NGSS / CCSS ELA / ELD
  19. 19. Little Chefs are Happy! Parents Love Us! Based on a survey of 1000 participants (parents) after 10 lessons. Impacts?
  20. 20. Help us EXPAND! Chef Koochooloo Focus? These represent over 35% of the students in U.S. California: 6193 schools (Elementary and K-12) New York State: 4763 schools (K-12 Public and Charter) Texas: 5584 schools (Elementary and Elementary & Secondary) Over 40 states on track to adopt the NGSS standards including: District of Columbia (D.C.), Arkansas, California, Connecticut, Delaware, Hawaii, Illinois, Iowa, Kansas, Kentucky, Maryland, Michigan, Nevada, New Hampshire, New Mexico, New Jersey, Oregon, Rhode Island, Texas, Vermont, Washington and more…
  21. 21. The Team Layla Sabourian CEO Antoine Tarwe CTO Delerai Chloe Tarwe Chief Chef Officer Russell Jong Implementation + Culinary Lead Dr. Gratiana Pol Data Scientist Shi Ming Germaine Lim Graphic Design Intern Dr. Michael Brenner Professor of Science and Cooking Dr. Claudia Mazziotti International Postdoctoral Fellow bei SRI International Eugenia Njolito Advisor Rob Ligeti VP of Growth Co-Founders Crew Advisors Dr. Ayinde Rudolph Advisor David MacLean CFO
  22. 22. Turn Every Classroom into a Cooking & STEAM LAB! 27
  23. 23. Funding (investors) Volunteers Interns (Engineers/Chemists) We Need…
  24. 24. Layla Sabourian-Tarwe Founder/CEO E: layla@chefkoochooloo.com Twitter: @chefkoochooloo T: (650) 463-6041 Thank You!

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