Fruit & Veggie Presentation Ideas
Spoil the Appetite Right
Irene Berman-Levine, PhD, RD, author of Dr. Irene’s Nutrition Tidbits e-mail newsletter (www.drirene.net), frequently writes about the importance of eating fruits and vegetables. At home, she faces the reality of a 13- and 17-year-old who are just like any other kids … they couldn’t care less about nutrition. Whole fruit is always readily accessible, but Irene finds that when she cuts up the fruit and hands it to them, they eat it. Her strategy for pre-dinner snacking is to let them “spoil” their appetite by placing raw vegetables on their plates after the table is set. The vegetables usually disappear by dinner.
Fun Food Fair
Carol Schnittjer, RD, and colleagues held a “Fun Food Fair” for both parents and preschoolers, with 20 in attendance. It was held in the afternoon at a Head Start program in their community, which has kitchen facilities. Stations were set up around the room and in the kitchen with food ingredients, utensils, equipment and recipes for various healthful snacks. Three recipes included fruits and vegetables. Children and their parents prepared “Dippy-Do Vegetable Dip” and cut up various raw fruits and vegetables to dip, including broccoli, turnips, red peppers and carrots. A yogurt-based Sunshine Dip was made to go with a variety of fresh fruit, including mangoes, cantaloupe and strawberries. Children were also provided a variety of canned and fresh fruit and dry cereal to build their own Yogurt Sundaes using french vanilla yogurt.
Icee Be Fruit
Barbara M. Carlson, MA, RD, CDE, Director, Helwig Diabetes Center, writes, “We teach our children to make their own fruit icees in the summer.” Here is her recipe:
1 cup frozen strawberries
1 cup Diet Rite® Raspberry soda
Mix these ingredients together in a blender and serve immediately. Makes 1 2-cup serving. Calories are just 60 a serving with 11 g carbohydrates, depending on berry size and how the cups are measured. This makes a great icee. Diet Rite is sweetened with Splenda®.
Lettuce Take You To The Farmer's Market
The University of Kentucky Wellness Program has a neat activity that promotes fruit and vegetable consumption. It is titled, “Lettuce Take You to the Farmer’s Market.” They take employees to the farmer’s market at lunch time, allow them to shop and then take them back to work in the bus.
Try A New Fruit Adventure Or Salad Dressing
Tammy Lakatos Shames, RD, LD, CDN, CPT, and her sister Lyssie Lakatos, RD, LD, CDN, CPT, teach a class helping participants to be adventurous and try new fruits and vegetables to aid in their weight- loss efforts. Tammy and Lyssie bring in all sorts of fruits and veggies that participants may have never tried (or even heard of), and prepare these as samples for their class. For example, they bring in star fruit, ugly fruit, fuijoa, jicama, rutabaga, chayote, etc. and they also bring in all sorts of lowfat and fat-free salad dressings. They have found that participants have a lot of fun and really take what they’ve learned home with them.
Pass The Potato
Tammy and Lyssie also play pass the potato with their participants. They have everybody name a fruit and then pass the potato on. When someone can’t think of a fruit, they get eliminated. The one who wins has named a fruit that has not been named, every time he or she got the potato. The winner gets a prize such as a bag of baby carrots or a jar of fat-free salad dressing. This gets everyone to really think about all of the options out there, and to realize that he or she is usually always eating the same fruit or vegetable time and time again. Tammy and Lyssie also play the same game for vegetables.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.