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Children's Place Nutrition Program

Preschoolers tour the Main Production Kitchen
June 28, 2017

 Claudia Engelmeier, Director of Dining Services; Alyssa Hammitt, Dining Services Dietitian; and Meghan Deering, Dietetic Intern; collaborated with Children’s Place staff to discuss nutrition learning opportunities, create curriculum, and kick off the new Children's Place Nutrition program!

The toddlers touched, tasted, smelled and observed each of the salad ingredients before dumping them into a bowl and mixing them together.

Children’s Place Nutrition Program

 

Dining Services is excited to announce the beginning of a new program, the Children’s Place Nutrition Program. Over the last month Claudia Engelmeier, Director of Dining Services; Alyssa Hammitt, Dining Services Dietitian; and Meghan Deering, Dietetic Intern; collaborated with Children’s Place staff to discuss nutrition learning opportunities, create curriculum, and kick off the program!

Dining Services will visit the Children’s Place’s Toddler and Preschool classrooms once a month to share about a food group and create a recipe. We began the Children’s Place Nutrition Program with a Preschool tour of the Main Production Kitchen. Tom Linderholm, Dining Services Executive Chef, led the tour, which began with the children giggling as they put on hairnets. The children were awed by the size of the walk-in refrigerator, walk-in freezer, and bread oven. Our final stop was the loading dock to see where food orders are received. The size of the garage door was the final highlight. Thank you for the tour, Chef Tom!

This week we headed into the classroom for our first nutrition and cooking lesson. Our goal was to introduce the five food groups and create an Italian Quinoa Salad. The toddlers touched, tasted, smelled and observed each of the salad ingredients before dumping them into a bowl and mixing them together.

Toddler dumping quinoa into a bowl

They were adventurous in trying the ingredients and final product. They enjoyed the “squishy” texture and yummy taste of the quinoa. The preschoolers learned about MyPlate and creating a balanced meal. They followed recipe steps, cut fresh produce, measured salad dressing, and mixed their salad together. It seems like we have some future chefs in the classroom!

Preschoolers cuttng red peppers to make italian quinoa salad