Contact: Whitney Wilkinson, 435-797-8286, whitney.wilkinson@usu.edu
Writer: Jacob Roskelley, 435-797-1350, jacobr@cc.usu.edu
LOGAN, Utah ─ As parents prepare to send their students back to
school, researchers at Utah State University are implementing
creative and innovative programs that any family can use to teach
children the importance of healthy eating habits and combat the
growing national trend of childhood obesity.
These programs are being developed at the Edith Bowen Laboratory
School, located on the USU campus. University professors,
researchers and students come together at this practicing lab school
to discover and implement the best techniques in educating children.
Its nutrition programs led the U.S. Department of Agriculture to
award it the 2004 Regional Best Practices Award in the “Increasing
Fruits and Vegetables Consumption” category.
“From the lunchroom to the dinner table, our programs teach
students to appreciate nutrition,” said Janet Anderson, a professor
in the dietetics program at Utah State who oversees one of the
nutrition programs at the school. “And we don’t do it with
overcooked school peas or any other typical school lunch menu item.
It truly is a gourmet meal on a typical budget.”
Research-based programs at the school, including the Fruit and
Veggie Fair and the Little Blue Luncheon, contain concepts that
parents can easily apply in their own home. Through their research,
dietitians and professors at Utah State offer practical nutrition tips
to prepare students to go back to school happy, healthy and eager to
learn.
The Fruit and Veggie Fair is an educational and fun event where
children learn the importance of a healthy lifestyle while having a
good time. University dietetics students prepare lessons on the value
of nutrition and present them to the kids. One specific activity allows
children to carve characters out of fruits and vegetables while
learning about the essential vitamins they contain.
The Little Blue Luncheon is a complete formal dining experience
where students learn about and practice healthy eating habits. The
lunch is hosted by the dean of the College of Education and prepared
by university culinary arts students. The kids dress appropriately, use
polite conversation and follow the host’s lead. All of this takes place
with linens, dinner music and creative centerpieces.
Kaye Rhees, principal of the Edith Bowen Laboratory School, said she
is concerned about the nutrition habits of her students and other
students across the nation.
“The rising rate of childhood obesity in this country is frightening,”
Rhees said. “Our school is so fortunate to be a part of such a large
research institution like Utah State, and we want to share the
benefits with anyone we can. Our nutrition programs are specifically
designed to be implemented by any parent in any home.”
#####
View the press release as it appeared on Utah State Today.
View the press release as it appeared on Newswise.
