Posts Tagged: nutrition education
As the school year comes to a close, the schools we work with are humming with end of the year festivities. Students are looking forward to summer break, but always ask if we will be on campus teaching nutrition next school year. The answer is an enthusiastic yes!
As we say our temporary goodbyes for the summer, we've been reflecting on all of the wonderful experiences we've had. UC CalFresh staff really enjoy collaborating with teachers dedicated to helping children and families build healthier lifestyles. It's a joy to see children learn to make healthier choices over the school year.
Here are some of the highlights from our work in community nutrition education that we couldn't wait to share!
The above images capture just a glimpse into the exciting world of nutrition education. This year we've celebrated alongside parents who have earned a certificate in our class series, helped establish nutrition corners to promote healthy eating, and so much more! We can't wait to see what next school year holds!
To learn more about the nutrition education happening in Fresno County, visit the UC CalFresh blog.
When I was in elementary school, an upcoming field trip meant we were selling candy bars. Around the holidays, it was not uncommon to have your pick from five dozen cupcakes at the school party. Now that I am in nutrition education, my eyes grow wide when I think back to all of the high-sugar, high-fat foods we brought into the classroom.
With that in mind, I take a lot of pride in the fact that the UC Calfresh Nutrition Education Program in Fresno County is creating healthier school environments.
A healthy school environment includes:
- Nutrition education for students and their parents
- Physical activity
- Healthy lunches
- School wellness policies that support healthy fundraisers and celebrations
- An environment that promotes the benefits of healthy choices
The list can go on and on!
In addition to supporting all of the above, UC CalFresh has been working with school administrators, teachers and food service staff to "brand" the cafeteria and classrooms as healthy spaces. This is accomplished through distributing nutrition corners.
Nutrition corners are essentially the materials to create nutrition bulletin boards in school cafeterias. They are updated regularly with nutrition and physical activity information for students, teachers and parents. Information on seasonal produce, recipes, student work and MyPlate decorate the corners.
Nutrition corners are also posted in classrooms, school libraries, teacher lounges and common areas.
Here are a few of the most recently added corners:
Did I mention students love reading nutrition corners?
A healthy environment that supports nutrition and physical activity is key to the health of the families in the Central Valley. For more information on the way we are creating healthier school environments, visit the UC CalFresh Fresno County blog.
But the truth is, dietary advice is nothing new. Some of our rules for eating date back to ancient times as part of religious teachings, and food traditions are central to our understanding of culture. What is new over the last century or so is the application of science to our diets, so that we can know more exactly what nutrition science tells us is best when it comes to filling our plates.
A new book by a UC Davis researcher argues that modern dietary advice is not merely scientific, but also continues to have cultural, ethical and moral messages attached to it.
“Eating Right in America: The Cultural Politics of Food & Health” analyzes how modern dietary reform movements in the United States do not just tell us how to eat right, but how to become a good person and a good citizen. Can eating a certain way make us into different, somehow better people? And who defines what sort of people we should strive to become, though improved eating? Author Charlotte Biltekoff calls for changing the way we think about what it means to “eat right.”
The book analyzes four dietary reform movements over the last century:
- the rise of domestic science and home economics,
- the national nutrition program during World War II,
- the alternative food movement, and
- the anti-obesity movement.
These reform movements cover nutritional advancements such as the science of cooking, the discovery of vitamins, the shift in emphasis from contagious to chronic diseases, and the increasing importance of diet and lifestyle as a part of health. The book examines how dietary ideals have shifted, how social ideals have shifted alongside them — and the relationship between the two. Notions of middle class identity, good citizenship and individual responsibility each have been mixed in with nutritional advice before it is served to the public, according to the author.
Rose Hayden-Smith, leader of UC ANR’s Sustainable Food Systems strategic initiative and a historian of gardening, said she can't wait to read this book.
“This whole idea of both empirical and ethical considerations of food choices really makes sense to me, rooted in the Progressive Era,” she said. “All of these scientific advances don’t matter if people don’t adopt them. So I think it’s really important for scientists to understand the cultural context into which their work is going.”
Beth Mitcham, UC Cooperative Extension specialist in the Department of Plant Sciences at UC Davis, was intrigued by a presentation given by Biltekoff at UC Davis recently.
“This expands my way of thinking about the struggles we have with food choices and the potential for complicating well-intentioned messages,” she said. “We can’t ignore the scientific evidence that food choices have a huge impact on our health, but we must also realize when the things we’re saying are charged with judgments."
In a recent interview on Capital Public Radio, Biltekoff pointed out how analyzing history can shed light on difficult truths.
“History is such a great tool for learning to see things differently,” Biltekoff said. “The history that I tell in the book suggests that we worry so much about what is good to eat because of the social stakes involved in 'eating right.' Because it’s not just about our physical health, but also about our sense of self and about our social standing. There's a lot at stake that we may not be conscious of, but really is part and parcel of the conversation about 'good' food.”/span>
If I told you I've found the secret to overcoming picky eaters, you'd probably look at me puzzled. How could I have found the secret and NOT SHARED IT YET?!
Unfortunately, there is no "secret." However, there are many ways to encourage children and even adults to develop a love of fruits and vegetables.
UC CalFresh works with low-income families to encourage healthy food choices through nutrition education and healthy taste testing.
Taste testing has been a helpful tool in providing children and their parents an opportunity to explore foods they wouldn't have otherwise tried. Sometimes they have had the fruit or vegetable before but didn't enjoy the way it was prepared. A fresh approach with a new recipe can mean all the difference!
For great recipes, check out MyPlate's Pinterest page. They offer recipes like:
Green beans with almond gremolata (pictured above) and provide clever ways to prepare foods like watermelon kabobs (pictured below)
Allow children to take part in developing healthy meals and snacks by giving them a fun name. A child participating in our recent Healthy Lifestyles Fitness Camp shared her favorite healthy snack in her nutrition journal. She enjoys eating what she calls "ants on a raft."
Enjoy the bounty of healthy fruits and vegetables available this season. Try something new! Even better yet, try a food you haven't enjoyed in the past, but prepare and serve it in a new way.
Alice Waters (chef, author and UC Berkeley alum) spoke at UCLA's Science and Food event, Edible Education, about the ways in which food can be a catalyst for deeper transformations in education and culture.
Waters' commitment to education led to the creation of the Edible Schoolyard in Berkeley, a one-acre garden and kitchen classroom at Berkeley's Martin Luther King Jr. Middle School. The success of the program led the Chez Panisse proprietor to found the Edible Schoolyard Project, a nonprofit organization with the goal of building and sharing an edible education curriculum from kindergarten through high school. Its vision is for gardens and kitchens to become interactive classrooms for academic subjects, and for every student to have a free, nutritious, organic lunch.
“Yes, there is a fast-food culture operating in this world and, yes, it permeates every aspect of our lives; but fortunately there is a counterforce to all of this, an antidote, and I call it – no surprise – ‘slow-food culture,’” Waters said. “Now, slow-food culture is not as flashy as fast-food culture, but it’s richer and deeper and truly fulfilling and life-affirming.”
Listen to Waters’ talk to learn more about fast-food values versus slow-food culture.