Healthy Baby, Healthy Me

A Curriculum on Safe Food Handling for Pregnant Women

The Healthy Baby, Healthy Me curriculum is a free, downloadable curriculum that includes four lesson plans, slides that can be projected or used as flip charts, handouts, a teacher's guide, and evaluation forms.

Marketing Materials

Use the marketing materials provided to promote your class. Form fields, which allow you to add your contact information, are on all the pieces. Fill in the fields and you are ready to market your class.

Teacher's Guide

The Teacher's Guide (English; 2 MB pdf) provides extensive background information about all four lessons ensuring the educator is confidently able to answer most questions. The guide also provides prompts to make preparation for classes simple and stress free.

Program Survey

The survey provides a way for you, the educator, to see how well your students are understanding the content. Provide this survey before the lessons begin and after the fourth lesson has been taught.

Certificate of Completion

Round out a successful program by providing your students with a certificate of completion.

Lesson 1: Listeria monocytogenes

This lesson will help pregnant women understand why they are at increased risk for foodborne illness. The lesson will teach pregnant women to identify which foods are most likely contaminated with Listeria monocyotogenes and how to avoid these foods. Download the individual items below, or download the lesson and all supporting material as a compressed (.zip) file in English (21 MB zip) or Spanish (22 MB zip).

Lesson 2: Toxoplasma gondii

Lesson 2 provides information about Toxoplasma gondii and how to prevent an infection by this parasite.  Teaching pregnant women about cleaning and sanitizing their kitchens to protect against all foodborne illness is also presented. Download the individual items below, or download the lesson and all supporting material as a compressed (.zip) file in English (15 MB zip) or Spanish (14 MB zip).

Lesson 3: Salmonella

Lesson 3 is about the foods that can be contaminated with Salmonella.  Participants will interact with the educator to identify which fruits and vegetables could be contaminated with Salmonella and they will discuss how to avoid making hazardous selections. Download the individual items below, or download the lesson and all supporting material as a compressed (.zip) file in English (15 MB zip) or Spanish (14 MB zip).

Lesson 4: Campylobacter

Lesson 4 talks extensively about using thermometers to take the temperatures of cooked foods to prevent Camplyobacter . Knowing how to take the temperature of food correctly is crucial for the prevention of many foodborne illnesses caused by bacteria and parasites. Download the individual items below, or download the lesson and all supporting material as a compressed (.zip) file in English (12 MB zip) or Spanish (12 MB zip).