DOCUMENT RESUME ED 433 127 PS 027 842 TITLE Food, Family and Fun: A Seasonal Guide to Healthy Eating. Commemorating 50 Years of School Lunch. INSTITUTION Food and Consumer Service (USDA), Washington, DC. REPORT NO FCS-298 PUB DATE 1996-06-00 NOTE 129p. AVAILABLE FROM Superintendent of Documents, Government Printing Office, Washington, DC 20402; Tel: 202-512-1800 (Stock No. 001-000-04627-6). PUB TYPE Guides Non-Classroom (055) EDRS PRICE MF01/PC06 Plus Postage. DESCRIPTORS *Children; *Cooking Instruction; Elementary Secondary Education; Learning Activities; Lunch Programs; *Nutrition; *Nutrition Instruction; Parent Materials; *Recipes (Food) IDENTIFIERS *Cook Books; Family Activities; School Lunch Program; *Seasons ABSTRACT Helping children make food choices for a healthy diet can be challenging. This book is designed as a resource guide and cookbook for parents to help them make healthful eating and cooking with children tasty, simple, affordable, and fun. The book is a collection of 50 recipes organized by season, and featuring family nutrition education activities. The book concludes with a resource section including community resources such as a list of local farmers' markets and state extension contacts for the United States Department of Agriculture's Team Nutrition; hotline numbers and Internet addresses; and healthful eatin; st,:igestions such as making food substitutions. (KB) ******************************************************************************** Reproductions supplied by EDRS are the best that can be made from the original document. *************************k***********x*************************1*************** U.S. DEPARTMENT OF EDUCATION Office of Educational Research and Improvement EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC) ykThis document has been reproduced as received from the person or organization originating it Minor changes have been made to improve reproduction quality Points of view or opinions stated in this document do not necessarily represent official OERI position or policy _A ) BEST COPY AVAILABLE For sale by the Superintendent of Documents Government Printing Office Washington, DC 20402 Phone: 202-512-1800 Stock No. 001-000-04627-6 3 Team Nutrition's Food, Family and Fun A Seasonal Guide to Healthy Eating Commemorating 50yearsof School Lunch USDA's TEAM NUTRITION Mission To improve the health and education of children by creating innovative public and private partnerships that promote food choices for a healthful diet through the media, schools, families, and the community. Principles Supporters of Team Nutrition share these common values: 1.We believe that children should be empowered to make food choices that reflect the Dietary Guidelines for Americans. 2.We believe that good nutrition and physical activity are essential to children's health and educational success. 3.We believe that school meals that meet the Dietary Guidelines for Americans should appeal to children and taste good. 4.We believe our programs must build upon the best science, education, communication and technical resources available. 5.We believe that public/private partnerships are essential to reaching children to promote food choices for a healthful diet. 6.We believe that messages to children should be age appropriate and delivered in a language they speak, through media they use, in ways that are entertaining and actively involve them in learning. 7.We believe in focusing on positive messages regarding food choices children can make. 8.We believe it is critical to stimulate and support action and education at the national, state and local levels to successfully change children's eating behaviors. - 1 Dear Families, Z We all know that our children are our nation's greatest treasures, and helping them make c food choices for a healthy diet can help them grow up strong and healthy. But meeting N. that goal can be a challenge. Food, Family and Fun: A Seasonal Guide to Healthy Eating is i 1 o a resource guide to make this important effort easier. In commemoration of the 50th anniversary of the National School Lunch Program, we developed it to help you make healthful eating and cooking with your children tasty, simple, and affordable, while having fun! The book is a collection of 50 recipesone for each year of the programorganized by season, featuring family nutrition education activities. Some recipes are lower fat versions of more typical family dishes, such as "New Macaroni and Cheese." Others, maybe less familiar, combine foods in creative ways, such as "Meal in a Potato" and "Watermelon Ice." At the end of the book is a resource section that includes community resources, such as a listing of local farmers' markets and state extension contacts for Team Nutrition; hotline numbers, Internet addresses, and sources for additional nutrition information; and healthful eating suggestions, such as how to make food substitutions in recipes. A dozen regional teams with many of our country's most recognized chefs volunteered their time and energy to create the recipes and many ideas in Food, Family and Fun. They used seasonal bargains to create enjoyable, easy, and affordable balanced dishes. The teams also included farmers and gardeners and all the teams included plenty of parents. ,h try:. Aol BCC, t tot-Av.k. This volunteer effort is part of USDA's Team Nutrition program: a nutri- tion education program designed to encourage children to expand the variety in their diets; add more fruits, vegetables, and grains; and create diets lower in fat. Team Nutrition is based on innovative partnerships with hundreds of community stakeholders who give their time and resources to motivate children to eat more healthfully. It is one of the great joys of my job to travel around the country and see, first-hand, communities mobilize for Team Nutrition in their schools. The enthusiasm is contagious. After attending a Team Nutrition school activity, I heard from a school superintendent who told me that the special event, energy, and activities of the day made it a peak learning experience for all the children, staff, parents and community volunteers. By using this book, you are already a part of Team Nutrition. Together, schools, communi- ties, and, most importantly, families are trying to help children stay healthier and develop good eating habits for a lifetime. We hope that Food, Family and Fun will help make it easier to build a healthier, brighter future for you and your family. Welcome to Team Nutrition! Ellen Haas Under Secretary for Food, Nutrition and Consumer Services 3 Acknowledgments We want to thank the nearly 40 volunteer chefs, credited in the seasonal recipe sections, and other Team Nutrition supporters around the country who made this book possible. For their enthusiasm, ideas, numerous conference calls, suggestions, and recipes, we are very grateful. Thank you to Robert A. Barnett, Food Editor, for his writing and editing of this book; Maris Segal-Goodis, Director for Team Nutrition, of the Food and Consumer Service for her extensive written contributions and creativity; Diane Heiman, Project Manager, for coordinating the many facets of this book; and Holly Mc Peak, Nutrition Program Coordi- nator, for her energy in supervising the recipe development and working with the chefs. Thank you to Nutrition and Technical Services Division; Office of Analysis and Evaluation; Cooperative State Research, Education and Extension Service; Agricultural Marketing Service; the Department's Design Center, Printing Division and Office of Communica- tions; FCS Public Information Office; and the Dietary Guidance Working Group for all their input and assistance. And to Linda Ebert, and Renee Prioleau of NTSD for reviewing the recipes and providing the nutrient analysis. We also want to thank Patty Morris, Deputy Administrator for Special Nutrition Programs, Richard Lucas, Assistant to the Under Secretary, and the Team Nutrition Staff for their contributions. And this book would not have been possible without the clerical support of Gail Brown and Aggie Fitzgerald-Chab. Thank you to David Sutton and Julie Olson for the dynamic design of this book. Thank you to the Culinary Institute of America for testing the recipes. Especially to Chef Ronald DeSantis, CMC, and his team of chefs, Martin Hopkins, Craig Edwards, Tonya Livingston, David Distenfeld, Joseph Krincek, Chris Boehme, Adam Bruce, Daniel Lestrid, and Thomas Giudice. Many of the activities in this book come from the Scholastic Teacher Resource materials developed in cooperation with USDA's Team Nutrition. A special thank you to the FCS Regional staff, State agencies, and the thousands of principals and school food service professionals across the country for teaming up to make school meals healthier, and to the families with children in the school meals programs for their efforts to eat more healthily at home. Table of Contents Table of Contents Introduction Winter 28 About Food, Family and Fun 6 December Baked Cajun Fish 31 Autumn 12 Vegetable Chili 32 September Oranges in Tangerine Juice 33 Baked Lemon Chicken 15 Carrot Bars 34 Tomato Squash and Onion Casserole 16 Knothole Egg 35 Yogurt-Mustard Dip 17 January Fresh Fruit Kabobs with Vegetable Lasagna 36 Chocolate Sauce 18 Tabouleh 38 October Sweet Potatoes with Lime 39 Pork Chops with Apples 19 New Oatmeal Raisin Cookies 40 Meal in a Potato 20 February Fruit Cole Slaw 21 Taco Pie 41 Crunchy Pumpkin Seeds 22 Hearty Vegetable Soup 43 November Whole Wheat Sugar Cookies 44 Thrkey-Topped Pizza 23 Granola-Topped French Toast (Overnight)