This may be a result of the reduction of food preparation classes in schools, busier lifestyles and the increased use of convenience foods. LaVallee has found a real need to teach supermarket strategies, particularly with high profit items such as sugar coated cereals promoted continuously over the airways and single serving microwavables stocked high on the grocers, shelves. URI began teaching youth early in the 1970,s. Children in Head Start classes through middle school in targeted neighborhoods are eligible to participate. They learn the food guide pyramid, the importance of breakfast, smart snacking and food safety.
Hand washing is emphasized.
To prove the point, participants leave their dirty fingerprints on a petri dish which then grow bacteria. Perhaps surprisingly, on average, children seem to be better informed than adults. Many, for example, can readily identify an eggplant. The kids are open to new tastes. We,ll give them a kiwi to sample and many will add the fruit to foods they like, said the URI nutritionist.