Fruits and Veggies Help Kids 3 Ways

Sheryl Arpin teaches the 5 a day program in the 3rd grade classes for public schools in Phoenix, AZ. She teaches that fruits and vegetables have 3 things in them that make them good for us.
They are vitamin A, C, and fiber. “We have posters showing that vitamin C helps our bodies heal when we get a wound. Our poster is a hand with a bandaid on it. Vitamin A helps us see in the dark, so our poster shows eyeballs in the dark (black background). Fiber acts like a scrub brush to help clean our food tube (digestive system). The concept of fiber is hard to show. One idea we tried was to use a juicer to juice a carrot. The fiber is like sawdust when we do this, so we put the carrot fiber in a zip lock sandwich bag. In class we pass the zip lock bag of carrot fiber around so the kids can feel the fiber. We also show the carrot juice along with a whole carrot. The fiber concept seems to be easier to explain this way.”“We also have the kids make a healthy snack in one of our classes. We talk about ways they can get 5 a day by incorporating fruits and vegetables at snack time. We have the kids make a fruit parfait with vanilla yogurt and fruits that are in season. They layer the fruits over the yogurt and top the parfait with a low-fat granola with raisins. They love making this snack, and it’s good for them.”
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Promote Fruits and Veggies In the Cafeteria