Early nutrition
intervention in a child’s life may be the optimal window for promoting the
development of healthy eating behaviors. FSNE has several nutrition education
programs geared toward school age children for this reason. During my time at
the University of Maryland Extension’s Food Supplement Nutrition Education
Program (FSNE), I had the opportunity to not only observe, but also teach a few
nutrition education sessions. The curriculum we used is called ReFresh. It
focuses on encouraging 4th and 5th grade students to eat more fruits,
vegetables, and whole grains through hands-on activities, food demonstrations,
and tastings. ReFresh integrates nutrition education into different subjects
already in the schools curriculum like math, art, science, English, technology,
engineering, and social studies.
We began the lesson
by asking the students some questions. What are some “all the time” foods? Why
are fruits and vegetables healthy? What in them makes them healthy? The kids
knew the answer we were looking for: the vitamins and minerals in fruits and
vegetables are what make them healthy.
My partner, Ben, and me teaching a ReFresh Lesson.
We then played an
interactive grocery store game to teach the kids which vitamins are in the
different colored fruits and veggies. For example, we read a short passage about
a pilot needing to eat his orange fruits and veggies in order to have great
vision. One student from each table then ran over to the grocery store and put
an orange fruit or vegetable in their bag. We repeated this with three more
colors: red protects against cancer, purple is good for memory, and green for
bones and muscles. This was a fun and hands-on way to get the kids interested
in different vitamins and minerals and to get them moving.
The second activity
we did with the class was “cook” a recipe together. The recipe was for a pasta
salad called confetti spaghetti. The recipe included cooked pasta, mozzarella
cheese, dressing, and vegetables of various colors: carrots, red cabbage,
cauliflower, spinach, and red bell peppers. The tables were given a bowl of
cooked pasta and handfuls of each vegetable. The students worked together to
cut up the vegetables and put them in the pasta. We then added dressing and
cheese for the students that wanted it. They then shook up the container and
served each other. FSNE has a rule called “don’t yuck my yum.” The kids are not
supposed to say “yuck,” “ew,” “gross,” etc. to allow their classmates who
enjoyed the tasting to continue eating. They are asked to try at least two
bites.
Overall, confetti spaghetti was a big hit. The majority of the
class liked the recipe, and many of the students told me they tried at least
one new vegetable. The tasting was a great way to get the students excited
about some nutrient-rich foods. I was pleasantly surprised to see how many
students wanted the recipe cards to take home to their parents. I am grateful
for this experience of teaching children and making an impact on their lives.