Obesity – Food/Education/Activity
I believe If we set up a program involving Chef’s (could be called Chefs in Schools and using retired chefs & cooks) and place them in school programs as part of a new, year-long trial program with the cooperation of the state’s Department of Education, Agriculture and University Nutrition & Sport.
A compulsory simple unit of Nutrition Education designed for students in Primary and High Schools.
The first year’s trial would determine any changes required going forward and even though the high school trial would not have the advantage of the Primary School trial it would have an advantage.
Each chef spends one month with the students & staff in his/her assigned school (4 in each State before moving on to another district??). The program aims would be to reach all primary and secondary schools participating in a National School Lunch Program, increase support of the Farm to School movement and reduce hunger in the areas they operate with food produced going to the needy (they could work with the likes of second bit to find ingredients).
This could also be an on –line program supported by the roving kitchens on wheels demonstrating cooking methods using food from the schools gardens (part of the primary school garden program).
During the chef’s time with the Schools, they help introduce more local products into menus, build a stronger bridge between local producers and suppliers and school foodservice professionals and develop new recipes that meet or exceed Healthy eating guidelines.
“The idea of having a chef work with each school seems like the best way to introduce local ingredients that might be hard to fit into menus, and show students how they can produce a healthy and very tasty meal.”
With the assistance of the Nutritionist, local growers and sports departments these chefs can help the students stay compliant and find delicious ways to use new and abundant ingredients.
I believe the experience will be rewarding, challenging and exciting and hopefully lead to significant improvement in reduction of “Fatso” rates.
Students could begin by looking at the nutrient profiles of many of the foods on the menus and identifying dishes that the students think need to be improved”, and working with local restaurants with a like mind. We should try to make this as user-driven as possible.
The goal should be to help the schools solve their problems instead of coming in and dictating what they must do. Together, Chefs/students can find ways to bring local products in, whether as a featured ingredient or simply as a way to build flavour.”
Chefs and Nutritionists work with the staff to develop:
Eg:
- A Healthy sweet and sour pork recipe that students love and will be added to the menu at home.
- Develop a Stir Fry Chicken dish featuring local mint. In still another.
- Rework a Baked Bean recipe to make it more healthy and feature local vegetables.
- Incorporate fruit into the recipes, for sweetness, as well as fresh, local peppers and onions.
- But rather than leaving the vegetables whole and having students object, basically turn them into a sauce. This way, students get a serving of fruit and vegetables along with the protein from the legumes. Really beef up the nutrient profile and it tastes delicious.
- Where schools are building a garden the students tend to learn more about the farm-to-fork process.
- When the Chef/Nutritionist/Sportsperson visits the schools and connects with staff members and students, it inspires them to better themselves.
- The rules should be such that instead of making it hard to make change from using butter and salt, they learned that there are other ways to make food taste great and still make it healthy. They will be excited about the future, which is great for everyone and could be the catalyst for change that we are all seeking.
Invited students into kitchens to work alongside the cook in well recognised restaurants who go above and beyond can be deeply rewarding to both student and chef.
Chefs in Schools can certainly help students and staff to introduce more local foods, but it’s also transforms and elevates the roles of the school professionals working every day. It will provide the support that builds confidence to try new ingredients, experiment with recipes and test them with students to get feedback. It’s also gives students a chance to connect with their local communities while eating better-for-them foods.”
Funding for the Chefs in Schools program should be a “No Brainer” just reduce the money spent on Obesity Advertising (just have a look around it’s not working) and other programs by 50%, and use some of the resources of Agriculture’s Food and Nutrition Departments and the Department of Education, initially It would be a two year trial with grant.
N.B.
IDEA – Each February No Fast Food Advertising, also no mention of Obesity for the month of February as well.
Drop all of these useless programs currently in vogue and this would provide a great deal of the financial support required.
Two of the biggest hurdles parents at home face when it comes to working with local products, are procuring them and then finding ways to use them on the menu at home in ways kids and teenagers will enjoy.
Once the trial period for “Nutrition in Schools program” has been run, it is my belief that it should and will be extended the indefinitely, but also someday the program be run in every primary and state school across the country. Schools should be given the appropriate assistance to overcome any challenges in positive and productive ways.