District food staff serves up nutritious cooking lesson

Before the holidays brought visions of sugar plums to student minds, district food and nutrition staff members paid a special visit to Timber Creek Elementary School.

Those staff members brought with them a cooking lesson to remind students that even though a few treats are OK, it is more important to eat healthy foods.

“We hope that if we can encourage them in elementary school it will help encourage them to make wise choices throughout their lives,” Cecelia Harris, Food Service site supervisor, said.

Harris talked to students about the food nutrition guidelines recommended by the United States Department of Agriculture through the food pyramid. She reminded students that if they are at school or at home, it is important to eat a variety of fruits, vegetables, grain and dairy foods every day. When possible, they should avoid unhealthy oils, like those in potato chips and candy.

“We want them to know it is OK to eat out of all food groups and make healthy choices,” Harris said.

To help solidify the lesson, students got a chance to create their own healthy dish. After Harris’ presentation about food groups, students built burritos in their school cafeteria.

“We like to use the cafeteria as a lab,” Harris said. “We’ll do anything we can do to encourage them to eat a healthy, nutritious meal.”

Blue Valley Food and Nutrition Services staff members have given similar cooking-based presentations to nearly 500 students in the past three years, said Blue Valley dietitian Sarah Chellberg. Students in younger grades get to sample foods from each food group. Students in third grade and up get to prepare a dish that includes all food groups.

“We know they are more likely to try things if they have a part in making it,” Chellberg said.

The visit to Timber Creek, 16451 Flint St., Overland Park, on Nov. 23 helped enhance a nutrition lesson built into the third-grade curriculum, teacher Meghan Travers said.

“This is something that is hands-on and is a good visual for them,” Travers said.

Students were provided with a tortilla, lettuce, tomatoes, cheese, and meat to build their own burrito. They were encouraged to take ingredients from many different food groups and see how they tasted.

Third-grader Abby Phillips said the next time she eats a burrito, she will think about adding more lettuce and tomatoes.

“Now I know there is a healthier way to eat something I really like,” Abby said. “You should have a different amount of every food group.”

Students also had the option to take a side of oranges, which helped them learn about meal planning, Chellberg said. Even if a food group does not fit inside the main dish, it can still be part of the meal you prepare, she said.

The addition of oranges was one of third-grader Caroline Ayers’ favorite parts of the presentation, she said.

“I’ll remember when I’m making a burrito to not put bad stuff in it,” Caroline said. “I’ll remember to eat from every food group and look to see if I can add some food groups.”

Third-grader Sam Martin said he liked that he got to sample what he cooked.

“If I’m at home, I’m going to think about what tastes good and what is healthy,” he said.

After each presentation Harris said she returns to schools during lunch time to see if students remember to put a variety of healthy foods on their plate. Most times, students do remember she said.

“They are still excited and say ‘Look Mrs. Harris, I have broccoli on my plate,’” she said.

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