School Nutrition – Mom Dishes It Out

September 15, 2015

Petitioning FED UP Campaign

By Laura Cipullo, Mom, RD, CDE and Laura Cipullo Whole Nutrition Services Team

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I received this email last week, that sparked a conversation between me and my colleagues and ultimately a petitioning a new FED UP campaign that I want to share with you.

“Hi Laura ,

Hope you are well! I’m reaching out on behalf of FED UP, the film that explores the truth about the food industry in an effort to get people eating healthier. Executive Produced by Katie Couric and Laurie David, the film has been a resource and tool for parents, teachers, and student to learn the truth about real food.

I know you are very busy but I’m reaching out to you today, because I thought you and the Eating and Living Moderately community might be interested in joining our mission to bring Food Education to Schools. We’re 10 days into our 30 day campaign to raise the funds to be able to provide a Fed Up Education Kit to every school in America, at no cost to schools and teachers this fall.

It’s been shown that once children learn the truth about the food they’re eating, where it comes from, and how it affects their bodies, they’re likely to make better food choices. But kids and teachers need the facts first! Did you know there are over 56 names for sugar? And over 80% of products in the grocery store have added sugar!

Our campaign is working to give teachers and schools the resources to empower our students. Check out the Fed Up Campaign here and social press kit with social media graphics and language.

Please let me know if you have any questions or need any additional information.

Thanks so much for your time. Please let me know if you have any questions.”

I immediately forwarded the email to some of my colleagues, with this message:

“I am sharing what was delivered to my email box. I think this is really a shame as this movie categorizes foods as good and bad and has children go in sugar free diets. The kids lose weight and end up gaining it back. So sad!”

My feelings and concern were widely shared and Jessica Kilbride, LMSW soon wrote back with this message:

“I drew up a petition, and would be happy to edit it in any way that anyone sees fit. I’m not sure how much of a difference these change.org petitions make, but hopefully it’ll do something. There are enough unhealthy attitudes about food and body in the entertainment world. It’s not necessary to bring this black-and-white thinking, however well-intentioned, into the classroom and I know I wouldn’t want my (hypothetical) children learning about nutrition through this approach.

https://www.change.org/p/fed-up-campaign-teach-kids-about-food-moderation-not-polarization?recruiter=383794156&utm_source=share_for_starters&utm_medium=copyLink “

Share this post among your friends and peers, to prevent our children from learning from this program that labels foods as “good or bad” and sets the stage for eating disorders and low self-esteem.

September 10, 2015

Keep Calm and Slow-Cooker On

By Christie Caggiani, RDN, LDN, CEDRD

And we’re off! The start of the school year has descended upon us in full force. Busy school days, and just-as-busy afterschool activities, practices, rehearsals (not to mention homework!), can quickly put even the most calm and organized mom in a bit of a time-crunch tizzy. And though as I mom I aspire to be both calm and organized, keeping up with my kids’ lives, trying to manage my professional one and juggling normal day to day stuff quickly interfere with the ideal. I usually employ the philosophy of quick-to-assemble meals that can make it to the table in 20 minutes. Yet there are plenty of days that I really want to walk into my house and have food magically appear on the table. In fact, there are vivid and wonderful childhood memories I recall, coming home to the amazing smells of dinner. Mom had it covered and all was well with the world.

So the invention of the slow-cooker is nothing short of genius, bringing me back to the reality that my home really can smell nourishing and food really can be table-ready when we all roll in the door. And it’s not even a new concept, though some of the digital features on them are quite 20^th century. How easy it is to forget the small kitchen appliance tucked away in my top cabinet. Out of sight, out of mind I suppose. I’ve recently resolved to more regularly reacquaint with this 6-quart beauty, and though you may associate it with only a few dishes, the possibilities really are quite vast.

And while this has obviously now saved dinner, one of my favorite slow-cooker benefits is the meals that follow. Lunch for your child’s thermos the next day, a meal you can re-purpose for tomorrow’s dinner or extra servings that can be divided and frozen for a future time crunch. Not to mention that you can confidently answer the kids’ eternal question, posed the second they see you after school: “What’s for dinner?

One of our latest favorites is slow-cooker lasagna, and while I’ll include a recipe below, don’t be afraid to play with it. Throw in some layers of diced veggies, swap out lasagna noodles with spaghetti or macaroni, mix in some fresh herbs or throw in all the little bits of cheese you have hanging out in your fridge drawer. Something magical happens when you let all these individual ingredients slowly work together over a string of calm, uninterrupted hours. They come together and by dinner, these solo players have created an orchestra of nourishment. In fact, slow cooker meals really allow you to play in your kitchen in a different, less structured way. It’s such a fun way for your children to cook with you, and see how being in the kitchen doesn’t need to be intimidating in the least.

A couple of pointers for you to consider:

Read reviews online to compare features, sizes and find the best prices.
If you’d like to brown or sauté before switching to slow-cooker mode, seek out versions that can accommodate.
Make sure it has a “warm” feature, which the cooker will automatically switch to once the programmed cooking time has ended. This ensures you won’t come home to an over-cooked meal, if you’ve had an extra long day.
Include enough liquid to prevent drying or burning.
Look for a cookbook and/or search for recipes online specifically designed for slow-cookers.
Consider “building” the meal the night before. Prep all the ingredients in the crock, put a lid on it, then store in your fridge until you’re ready to turn that baby on and leave the house.
Make certain the area around your slow cooker is free from “stuff” – nowhere that your pet can disturb and knock to the floor, and away from stray papers or plastic that may not do well around heat.

Now sit down, taste every steamy bite and relish the fact that your clean up will be minimal, you’ve saved electricity, and have warmed the hearts, souls and tummies of your whole family!

Slow Cooker Lasagna

1 pound uncooked whole grain lasagna noodles

1.5 pounds ground beef or pork

1 onion, chopped

3 garlic cloves, minced

2 tsp Italian seasoning

1 ½ tsp salt

1 24-oz jar spaghetti sauce

8 oz tomato sauce

6 oz tomato pasta

3 eggs

1 15-oz container ricotta cheese

6 cups fresh spinach

2 zucchini, shredded or sliced

1 cup parmesan cheese

2 cups shredded mozzarella, divided

3 Tbsp water

In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the spaghetti sauce, tomato sauce, tomato paste, salt, and Italian seasoning and stir until well incorporated. Cook until heated through.

In a large bowl mix together the ricotta cheese, egg, grated Parmesan cheese, and 1 cup shredded mozzarella cheese.

Spray the crock with nonstick spray. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Next layer 2 cups spinach and 1/3 of the zucchini. Repeat the layering of sauce, noodles, cheese and veggies until all the ingredients are used. Top with remaining 1 cup of mozzarella. Drizzle water around the edges of the crock.

Cover, and cook on LOW setting for 5 to 6 hours.

Let sit for 30 minutes or more and then slice and serve.

September 3, 2015

Banana Zucchini Chocolate Chip Muffins

By Laura Cipullo Whole Nutrition Services Team

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Banana bread is a favorite to bake, eat and share with friends; zucchini is also a favorite that has been abundant in farmer’s markets this summer. So, with some extra zucchini and slightly browning bananas on hand, I decided to combine these two for one hopefully yummy experiment, and it worked! This is an easy (and tasty) way to incorporate fruits and veggies into your little one’s or your own day. Mashing a ripe banana, measuring dry ingredients and mixing are all tasks perfect for getting kids involved in the kitchen!

Ingredients:

Yields ~15 muffins

1 ½ cups all-purpose flour

¾ cup sugar

¼ cup milk

¼ cup olive oil

1 cup shredded (or made into noodles and then chopped*) zucchini

½ cup dark chocolate chips

¾ medium ripe banana, mashed

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp baking soda

1 tsp ground cinnamon

1 egg

½ tsp salt

Directions:

Preheat oven to 350F, and grease or line muffin tin.
In medium bowl, combine dry ingredients of flour, sugar, baking soda, salt and cinnamon.
In a separate large bowl, mix beaten egg, oil, milk, mashed banana, lemon juice and vanilla extract. Stir wet ingredients into dry until incorporated and moistened.
Prepare zucchini using a shredder or by spiralizing into thin noodles and then chopping into ¼ inch pieces, for similar effect. Measure your 1 cup of zucchini now. Wrap measured zucchini into paper towel and squeeze out excess water–there will be a lot of it.
Fold zucchini and chocolate chips into rest of mixture. Pour to fill muffin tins 2/3 of the way.
Bake until toothpick inserted in center of muffin comes out clean, about 25 minutes.

Enjoy!

August 18, 2015

Suiting Up For School

By Christie Caggiani, RDN, LDN, CEDRD

School shopping. Two words that come with a bundle of emotions, not the least of

which include excitement, frustration, anxiety and anticipation. As parents, it can

give us pause, as we stop for a moment and notice the speed at which our kids are

growing up. It’s amazing how quickly a school year flies, and more amazing still,

how fast summer seems to evaporate. And now it’s time to shop for school

supplies…..and new clothes.

Clothes shopping is one time when we have an amazing opportunity to dialogue

with our children about the normalcy of growth, bodies and change. While our

bodies as adults can fluctuate and continue to evolve, our kids’ bodies are

transitioning at a pretty rapid pace. It’s vital that we know how to support them

when they have questions, and it’s important that they understand we love them as

individuals, not based on any aspect of their physical appearance. And while that

may sound extremely logical, we need to be aware of the subtle messages we send

our kids. Don’t be surprised when they have grown out of their clothes, in many

cases needing new duds from just a few short months ago. Catch yourself before

commenting, “I just bought that. How come it doesn’t fit anymore?” implying that

she’s done something wrong simply by growing.

One of my very favorite articles discusses how to talk to – or not talk to – our

daughters about their bodies. Read on for some inspiration and reinforcement as

you work to support your own growing kids!

How to Talk to Your Daughter about Her Body

Step one: Don’t talk to your daughter about her body, except to teach her how it

works.

Don’t say anything if she’s lost weight. Don’t say anything if she’s gained weight.

If you think your daughter’s body looks amazing, don’t say that.

Here are some things you can say instead:

“You look so healthy!” is a great one.

Or how about, “You’re looking so strong.”

“I can see how happy you are — you’re glowing.”

Better yet, compliment her on something that has nothing to do with her body.

Don’t comment on other women’s bodies either. Nope. Not a single comment, not a nice

one or a mean one.

Teach her about kindness towards others, but also kindness towards yourself.

Don’t you dare talk about how much you hate your body in front of your daughter, or talk

about your new diet. In fact, don’t go on a diet in front of your daughter. Buy healthy

food. Cook healthy meals. But don’t say, “I’m not eating carbs right now.” Your daughter

should never think that carbs are evil, because shame over what you eat only leads to

shame about yourself.

Encourage your daughter to run because it makes her feel less stressed. Encourage your

daughter to climb mountains because there is nowhere better to explore your spirituality

than the peak of the universe. Encourage your daughter to surf, or rock climb, or

mountain bike because it scares her and that’s a good thing sometimes.

Help your daughter love soccer or rowing or hockey because sports make her a better

leader and a more confident woman. Explain that no matter how old you get, you’ll never

stop needing good teamwork. Never make her play a sport she isn’t absolutely in love

with.

Prove to your daughter that women don’t need men to move their furniture.

Teach your daughter how to cook kale.

Teach your daughter how to bake chocolate cake made with six sticks of butter.

Pass on your own mom’s recipe for Christmas morning coffee cake. Pass on your love of

being outside.

Maybe you and your daughter both have thick thighs or wide ribcages. It’s easy to hate

these non-size zero body parts. Don’t. Tell your daughter that with her legs she can run a

marathon if she wants to, and her ribcage is nothing but a carrying case for strong lungs.

She can scream and she can sing and she can lift up the world, if she wants.

Remind your daughter that the best thing she can do with her body is to use it to mobilize

her beautiful soul.

Sarah Koppelkam

How to Talk to Your Daughter About Her Body

June 30, 2015

What we Learned at “Thinking Outside the Lunchbox”

By Nutrition Student, Deanna Ronne and Laura Cipullo Whole Nutrition Services

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Are you at a loss when it comes to creative kid friendly food? Well, Dishing with the Media gave Mom Dishes it Out some fabulous new recipe ideas! We attended the “Thinking Outside the Lunchbox” event in SoHo a few weeks ago, kid’s cooking expert and professional chef, Cricket, along with 15 year old Season One winner of MasterChef Jr., Chef Alexander Weiss, introduced us to some fabulous recipes and parenting strategies. They shared ways to incorporate nutritious foods into more common kid-friendly recipes, and some new recipes for them to try! Most importantly they shared helpful ways to get kids, as young as 2 years old, excited about helping in the kitchen!

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The event began with samples of a refreshing green smoothie, “Nutribullet University Blast #2”, a delicious and nutritious summer snack for you and your kids. Even if you are dealing with picky eaters, you can show them how great it tastes by drinking it yourself! Cricket reminded us that the best way to promote healthy habits is to model eating behaviors yourself.

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Another great way to include unfamiliar foods in your kid’s diet is to incorporate them in recipes they are familiar with. Cricket and Alexander introduced us to two creative recipes using foods kids know and love with others they might be less comfortable with. Cricket’s “Broccoli Cheddar Mac and Cheese Cups” are the perfect way to sneak some veggies into a delicious bite of mac and cheese. They are fun to eat and easy to pack in a lunch box! You can even individually wrap them to freeze and use later on.

Tip from Cricket: Try cooking the broccoli in the same pot as the pasta (add it a few minutes after the pasta) to reduce dishes!

Chef Alexander uses a similar approach with his “Tofu Bao”, a recipe he created to mimic the Pork Sticky Buns many of us know and love. Instead of using pork belly however, he replaces it with tofu to create this tasty and easily packed lunch option.

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Chef Alexander explained how tofu is available in many varieties types of firmness, pre-baked, cubed, etc. For those of you unfamiliar with tofu, it is a low calorie, high protein, soy-based product that can be used to replace protein and vegetables in many common dishes. Soft tofu can be blended and used to replace eggs in many recipes to make them healthier. (He advises not to use it in baking as it will make the desert too dense.) Because it is used to replace meat in this recipe, Chef Alexander recommends using a firm variety and to blot it to remove excess water before cooking. He also recommends a non-stick pan for searing tofu in his savory marinade. This sweet and salty dish was one definitely our favorite- delicious!

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Another one of our favorite recipes from this event is “Libby’s Veggie Confetti Dip.” It’s a great afterschool snack including a vegetable, protein, and dairy. Cricket showed us how Libby’s vegetable cups can be used to make a tasty dip using only a few simple ingredients: a microwavable Libby’s vegetable cup, yogurt, raisins, and herbs. During her demonstration, Cricket stressed the importance of getting kids involved in the kitchen and turning into a learning experience. Both Chefs agreed that “everyone can cook” so give your kids a task they can complete; an 8 year old can read the recipe out loud and measure ingredients, a 4 year old can use a plastic or butter knife, and even a two year old can help by tearing the herbs! Cricket believes that the more kids are involved in preparation, the more they will want to try the food. She also reminded us to give children “choice within your boundaries” by letting them choose the type of Libby’s vegetable cup!

Tip: This dip goes great with crackers, salmon, grilled chicken, burgers, and can also be blended in a Nutribullet to make a sauce.

We are so excited to get our very own Nutribullet and to recreate these recipes ourselves! All recipes from this event can be found here!

February 10, 2015

Color Me Red

Color Me Red

by Christie Caggiani, RDN, LDN, CEDRD

As we enter February, we’re seeing Red around every corner. Valentine’s Day and American Heart Month highlight the color, and give us a burst as the sometimes-drab days of winter continue to swirl around us. Not only can our moods become a little blah this time of year, our food choices may become more monotonous as well. By creating a theme, however, we can add a fun, proactive twist to eating, and bring more variety to our plates. What a great way to jazz up your kids lunchboxes, snacks or meals at home by picking a color theme– and what better color this month than RED!

Photo Credit: Kiwifraiz via Compfight cc

Our role as parent or provider is not to make sure our kids love everything they eat, but rather to present them with opportunities to explore food, develop their preferences, expand their comfort level around a variety of choices, and therefore become confident, competent eaters. A color theme is one way that children can participate in the process, as they identify colors in the grocery store, find them in your fridge, and add them to their plate palate. It also provides an opportunity for them to learn about the function of many foods. For example, as you will notice below, many red fruits and veggies help promote heart health, so children can begin to connect the ways that foods work for them and support their bodies and brains. If you are introducing a new food, make it fun and don’t be discouraged if they don’t enjoy it the first time around (or the first many times!).

So roll out the red carpet and enjoy acquainting your family with some of these bright beauties:

Acai: This berry from Central and South America is shown to have excellent antioxidant value, which may assist in heart health, decreased inflammation and decreased risk of some cancers. Mix frozen acai in your blender with a splash of milk and banana, then top with granola, fresh fruit and shredded coconut for a colorful and satiating breakfast or snack.

Cherries: These succulent rubies give us great fiber, immune-helping vitamin C, and heart-happy potassium. Slice up fresh or frozen cherries for a fun ice cream topping or substitute berries in your favorite recipe with equal parts (pitted) cherries.

Cranberries: Not only are they super for our urinary tract system, they may also help keep our digestive system protected from unhealthy bacteria and ulcers. Pour a glass of cranberry juice, add some canned cranberries into a smoothie or mix some dried cranberries into your kids’ trail mix.

Raspberries: Rich in vitamins C and K, and many antioxidants such as alpha and beta-carotene, lutein, zeaxanthin, and choline, these berries can help protect our heart and prevent certain types of cancers. Fold some fresh berries into your favorite muffin or pancake mix, or keep frozen raspberries on hand to toss into a smoothie or oatmeal.

Strawberries: They are a good source of heart-helping folate, which decreases the risk of certain birth defects, and are a powerhouse of the antioxidant vitamin C, giving a boost to our immune system. Sprinkle some strawberries on cereal or blend up some frozen strawberries in a milk and yogurt smoothie. Or dip into some melted chocolate for a super satisfying snack!

Photo Credit: jetalone via Compfight c

Watermelon: Despite popular belief that watermelon is made up of only water and sugar, it is actually considered a nutrient dense food, one that provides a high amount of vitamins, particularly A and C, mineralssuch as magnesium, potassium and zinc, and antioxidants, including high levels of lycopene. Because it does contain 92% water, it’s also a wonderful way to help keep your kids hydrated. Insert a popsicle stick into watermelon chunks for a fun snack, or freeze some watermelon balls to add to your kids’ water bottles.

Beets: With an earthy flavor that gets supersweet when cooked, beets are very nutrient-loaded, giving us 19 percent of the daily value for folate, necessary for the growth of healthy new cells. Their rich color comes from the phytochemical betanin, which helps bolster immunity. Roast them, pickle them or shred them raw and dress them with citrus for a refreshing salad.

Red peppers: For the love of your eyes and your skin, include these vitamin A-packed foods. Add a little crunch to your child’s favorite deli sandwich or have them taste test with peanut butter or hummus.

Tomatoes: These red beauties are heart protective and provide a great defense against prostate and potentially breast cancers. Include a little more marinara sauce on your pasta or add some grape tomatoes into the lunchbox.

September 9, 2014

A Back-to-School Nutrition Guide

I tell all my young clients (and my own kids!) that I think it’s crucial for everyone from the age of 12–20 to sit down and chat with a nutritionist at some point. Now I know I may be just a tad bit biased, but I truly believe that having a down-to-earth convo about what’s real and realistic when it comes to food, eating, and being healthful can really help sort through the daily confusion that we hear on this topic. Since this is also an age where even the most well-intended and brilliant parent is considered less than wise by their own children, having a neutral party discuss food can often save much frustration and reduce power struggles. Here are some suggestions written directly to your kids; this may open up some questions and conversations after they read it, but know that even if it doesn’t, you’ve helped create just a little more info for them to become their own responsible self and a more connected eater.

Photo Credit: Sidereal via Compfight cc

Next Stop: School!
Nutrition Tips for Middle- and High-School Success
By Christie Caggiani, RDN, LDN, CEDRD

Voluminous —your vocab word of the day! It also describes the amount of confusing and contradicting nutrition info that comes at you on a daily basis. There’s just so much, how do you know what to believe? Students are not only bombarded with social media messages about food and bodies, they are influenced by friends, parents, teachers, and coaches who each have their own individual belief and bias about nutrition and health.

Photo Credit: shinealight via Compfight cc

As you head back into the fast-paced routine of school, studying, and extra-curricular activities, it’s important to remember a few simple things to keep you, your body, and your brain in top-notch shape:

Avoid “diets” at all costs—not only does restricting make it harder for us to access and use our intelligence, it also leads us think more about food, taking away brainpower from other important things.
Include complex carbs/grains at all meals—your body is using up food at rapid pace, and it needs to eat about every 3–4 hours most days. Grains give us immediate fuel and go straight to our brain to help us think. In fact, carbs are the only macronutrient that feeds our brain. Protein and fats help keep us satisfied and are also important at each meal, but they won’t give you the immediate mental or physical energy that carbs do.
Keep some food with you—pack some trail mix, fruit, and/or a whole grain granola bar for the times when your meal doesn’t come soon enough. Ask your teachers if they allow food in their class, something particularly important if you’re going longer than 4-ish hours without fuel.
Breakfast—yes, it really does set the pace for your day! Without it, you are more likely to feel and function unbalanced, and you may even eat more later in the day. A pbj sandwich, yogurt parfait, or leftovers from dinner can all work for a fast, little-effort meal. And yes, when you eat breakfast, you’ll feel a little more clearly hungry at lunch. That is a GREAT thing, because it signals that your body is functioning just as it’s supposed to!
Try a new food—your taste buds are becoming more diverse at this age, and things you didn’t like earlier (green beans maybe?!) may not be so bad now. Add your creativity to it—throw some salsa on veggies or melt a little cheese on a new-to-you protein. And try the new food at the beginning of your meal.
Don’t skip meals—if you can’t stand school lunch, pack your own. Make sure you take a few minutes to sit down for dinner. Skipping meals will confuse your body and make you over-hungry later. If you eat regularly, you can better know when you’re hungry, and stop when you’re just right.
Include some color—add some fruit and/or veggies at each meal. Not only do they help you feel satisfied, but they also give you nutrients you can’t get from other foods. Your whole body system is working at a crazy pace at this age and needs a greater mix of different energy, vitamins, and minerals just to keep up with you.

September 4, 2014

Looking for Lunch Ideas?

Back-to-School Loveable Lunch Ideas
By Laura Cipullo, RD, CDE, CEDRD and Mom

When meal prepping, be sure to include a carbohydrate, a protein, and a fat at lunch time (or any meal time) to help ensure that your child is adequately fed, evenly energized throughout the day, and without a blood sugar roller coaster. Combining macronutrients is KEY especially if you have a child who is easily distracted, acts out in class, or comes home wiped out.

Photo Credit: Wendy Copley via Compfight cc

Here are some suggestions to get the first week of school off on the right foot.

Monday Lunch

Pasta/bean salad with cubed chicken sausage

Side: mandarin oranges; milk

Tuesday Lunch

Whole wheat quesadilla with pineapple salsa and red peppers

Side: Mango and yogurt

Wednesday Lunch

Lentil soup with corn muffin

Side: Carrots and pretzels with hummus; milk

Thursday Lunch

Teriyaki chicken satay with edamame and sticky rice (or rice crackers)

Side: Bitsy’s Brainfood Cookies (zucchini gingerbread carrot flavor is my favorite!)

Friday Lunch

Apple and cheese sandwich (can get fancier with different types of cheese like brie or goat cheese)

Side: Olives (one for each finger) and yogurt squeezer

– See more at: http://bitsysbrainfood.com/blog/#sthash.9QU75bpn.dpuf

May 1, 2014

Likable Lunches: Citibabes' Style

Need nutritious ideas for likable lunches? Here are some flavor favorites you can add to your child’s springtime lunch box: remember exposure to new flavors and textures are key to increasing your child’s nutritional repertoire.

If you have a picky eater, introduce one new flavor with other favorite lunch foods.

* Whole-wheat wrap with thinly sliced fresh roast beef with thin layer of olive tapenade and an apple.

* Sushi bowl: Rice in a bowl with edamame, baked terrakyi tofu cubes, fresh corn and side of pickled ginger or cucumber slices.

* Whole grain sandwich with Cheddar, hummus, grilled red peppers, spring lettuce on whole grain bread with side of mini heirloom tomatoes.

To read more on likable lunches head over to Citibabes to read the rest of Laura’s article by clicking here.

April 3, 2014

Healthy Habits is coming to a school near you!

Healthy Habits is coming to a school near you!
By Lauren Cohen and Laura Cipullo Whole Nutrition Services Team

Starting in early March, members of the Laura Cipullo Whole Nutrition Services Team have been heading out to share our nutrition education program, Healthy Habits, with New York City students. It has already proved to be an incredibly rewarding experience for both the students and teachers.

Over the past few weeks, we have been heading out to Schools and Day Cares around NYC and it’s boroughs to spend some time with students. With ages ranging from 5-9, we really have our hands full! It was thrilling to see the amount of nutrition knowledge students in this age range already had. The younger students were full of great information and even better questions while the older students were explaining the benefits of protein and exercise and asking questions about metabolism!

Here are some of the highlights:

1. Meeting the students and finding out what they know.

The students at our first two locations have a nutrition program already and we quickly learned that all their hard work paid off. The students were able to name all of the food groups from MyPlate and were even able to categorize their lunch foods. They told us all about the lunch they had that day—there was something from every food group! They were eager to display their knowledge and learn more. Needless to say, we were very impressed!

2. Learning about Sometimes and Everyday foods.

After we learned what the students had that day, we asked them what they liked to eat. They named a ton of healthy foods but also a lot of snacks and treats. Sometimes and Everyday foods are a big and exciting philosophy that Healthy Habits teaches. The students seemed happy to learn that chocolate chip cookies and cupcakes fit in the sometimes category. This is an important part of Healthy Habits’ lesson plan and the students were very taken to this concept.

3. Learning about the Hunger and Fullness scale.

How hungry are you now? How hungry are you after you eat? Before you eat? Sometimes these questions are hard to answer. It’s a precious skill to be able to listen to your body’s hunger and fullness needs. We asked the students how to identify what hunger and fullness felt like and if that was how they felt now. It can be a big challenge to tune into your body that way and it was exciting to see the students pick up on this quickly. Some of them were hungry and some of them were not but their ability to gage their hunger/ fullness needs worked out well for the next part of our lesson!

4. Learning how to eat mindfully.

Have you ever thought about your senses while you eat? What does your food look like, sound like, and feel like? How does it smell? How about the taste? Have you ever thought about the food you’re eating while you’re eating it, or taken three slow breathes to enjoy your meal before chowing down? All of these factors have a huge impact on how we feel about our food and eating. It’s a valuable skill to incorporate into your daily habits. This was the student’s favorite part! Maybe it was the snacks or perhaps because we were playing with food—either way, it was a blast!

We wanted to say a very big thank you to the students and faculty at the various locations we have been working with for welcoming us into your school and allowing us to have such a wonderfully positive experience learning with you.

If you are interested in having members of the Laura Cipullo Whole Nutrition Services Team come teach Healthy Habits at your school, please contact us at newyork@lauracipullollc.com.

For more information on the Healthy Habits curriculum or to purchase it, please visit http://momdishesitout.wpengine.com/resources/healthy-habits-for-children/.

For a FREE download of one of our Healthy Habits worksheets click the photo below!