DEVILISH
EGGS
Kids learn about nutrition,
develop kitchen skills
By Dave Woods • Official Kids Mag
We weren't sure what we would find when we visited the Bayyari
Elementary School Garden Club in Springdale. We knew there
would be a lesson on nutrition. We knew there was going to be a
room full of fifth graders, and we knew there would be deviled eggs.
It was the fifth of six after school nutrition classes taught
by Kim Krummel and Cathy Love of the Expanded Food
and Nutrition Program (ENFEP). The program encourages
young people to eat healthier meals and snacks. It also offers
hands-on cooking experiences. Coincidentally, their program
is called Kids in the Kitchen.
"Today's lesson is on protein," Kim explained. "We talked
about different kinds of protein and why it's healthy for our
bodies."
That's where the deviled eggs come into play.
"They learned how to read a recipe, they watched me
demonstrate how to make deviled eggs and then they got to
do it for themselves. It is fun."
Kim ran the kids through a quick lesson on the different kinds of
proteins and their importance in a good diet. I'm not a deviled egg fan.
I wasn't alone. Some of the kids looked a little skeptical themselves.
"I love it when kids try something new" Kim said. "I always say
'Don't yuck my yum!' and they will try it and give it a shot. They find
out they like peanut butter and cheese together, or green peppers
and tomatoes. They are growing and need healthy food right now to
become healthy adults."
Cathy Love, the EFNEP supervisor for Benton, Washington and
Sebastian Counties, chimed in.
"A lot of those kids have never had the opportunity to learn good
nutrition and even basic cooking skills," she said. "We show them
how to stretch their food dollars. We teach them how to lead healthy
lifestyles within their budget. We have an adult program and they have
fun, too. The program is interactive and they get to make things and
play games. It's not sitting down and listening to a teacher."
OFFICIALKIDSMAG.COM
KIDS
IN
THE
KITCHEN
8 • Off icialKidsMag.com • JANUARY 2019
