Kids learn value of eating well
By Graciela Sandoval
April 21, 2003 9:00 p.m.
“Let me see your teeth.”
This is what Carlton Green asked 40 kindergarteners early Friday
morning.
Green, director of nutrition at the UCLA Medical Center’s
Nutrition Department, had passed around false teeth to explain to
the children ““ some grossed out ““ that if they did not
eat right their teeth would look like the decayed teeth they were
holding in their hands.
The presentation taught healthy eating habits to kindergarteners
and was part of a field trip which included a tour of the Medical
Center Hospital cafeteria and a large, healthy lunch.
“We felt with all the expertise on our staff, including 15
registered dieticians and 10 registered diet technicians, we could
share that expertise with the children and make it fun for
them,” Green said.
Three classrooms from La Fayette Primary School near downtown
Los Angeles toured the cafeteria and learned healthy eating habits
as part of the Los Angeles Unified School district’s
Nutrition Network.
The Nutrition Network was a natural partnership between La
Fayette and UCLA’s nutrition department.
La Fayette kindergarten teacher Jill Manning, a UCLA alumna, is
married to Mark Dyball, executive chef of the nutrition
department.
“My kids were excited to come here,” Manning said.
“For most, this is the farthest they’ve been from their
houses.”
Once a month the Nutrition Network brings a box of fruits to La
Fayette as a way to teach children about various fruits and
vegetables that they might not know exist.
“This is a way for kids to try things they’ve never
tried before,” she said. “We are opening up their
horizons through food.”
La Fayette has also invited parents to discuss their
children’s eating habits through workshops and
conferences.
Manning stressed that healthier eating choices “are
healthier on their pocket books too.”
When parents compare a bag of apples to a large bag of chips,
said Manning, they are amazed at how much they can save while
eating healthier.
The workshops also teach parents that they are in charge of
their kindergarteners’ eating habits. Unlike 12-year-olds,
kindergarteners do not make choices based on peer pressure or other
factors, and they mostly listen to what their parents tell
them.
“We want to reach out into the community and bring out
children from disadvantaged areas and share with them the
foundation of good health that starts with nutrition,” Green
added.
The cafeteria makes 7,000 meals for patients and staff members
per day, which offer eight different diets for hospital patients
alone.
The cafeteria was recently voted best nutrition department in
the nation by the National Restaurant Association.
“We’ve achieved a lot here and now we want to give
back to the community,” Dyball said.
Dyball is planning to take a team of chefs to LAUSD schools in
the summer to talk about healthy meals and to encourage parents to
feed their children more fruits and vegetables.
According to Cheryl N. Yamashita, principal of La Fayette and
also a UCLA alumna, the one-day tour and presentation also helped
the teachers.
“We don’t always apply what we know. (The healthy
eating presentation) supports what we know,” Yamashita
said.
The field trip ended with a healthy lunch for the children. The
kindergarteners used both hands to carry their heavy servings,
which included fresh fruits, nuts, chicken tenders, pasta, cheeses,
crackers, orange juice, yogurt and bottled water.
The vendors who sponsored the lunch at UCLA included Tyson
Chicken, Dannon Yogurt, Select Produce and Food Sales West.
