Cambrian Heights Students Learn About Healthy Food and Active Lifestyle Choices Through Kids in the Kitchen

On May 3 the Junior League of Calgary hosted its 6th annual Kids in the Kitchen (KITK) event at Cambrian Heights School for over 175 students in grades four, five and six.   KITK is a fast-paced educational program that aims to inspire children to make healthy food choices and active lifestyle decisions. 



The morning and afternoon sessions allowed children to explore four separate learning areas: food preparation, creative dance and exercise, the Mission Nutrition Lab and a Food Group relay race. "I think the Food Relay was an excellent activity",  commented Rosemarie, a teacher at the school. "The students are learning about nutrition and the Food Guide as well as being very active. It fits the Healthy and Active Living theme perfectly!"   Principal Bonnie Bilcox stated "The opportunity you provided for the students was wonderful. Thank you for selecting our school for your program!"

Two fitness instructors, Dr. Emily Roback and Natalie Wynn-Dempsey, led students in moving and grooving to Hip-Hop and African-themed music in the gym.  Chef Will Kwong, Executive Chef, Premium Seating, Calgary Stampede, dazzled the students with his culinary skills and healthy recipes.
In the Mission Nutrition Lab, students participated in four interactive learning stations:

• Station 1 - Eating Well with Canada's Food Guide: Teaches the number of servings and serving sizes of each of the four food groups required each day for a healthy eating pattern. It uses a hockey puck to demonstrate some portion sizes.

• Station 2 - Rate Your Breakfast Cereals: Teaches how to read labels to make healthier food choices and what nutrients to look for when comparing breakfast cereals.

• Station 3 - Quench Your Thirst: Teaches the importance of making healthy drink choices. The station shows the amount of sugar in common beverage choices using sugar cubes.

• Station 4 Fast Foods: Teaches how to make healthier fast food choices by comparing the fat content of common meal selections, including "super sized" versus "regular sized" meals.

The impact of this day was felt not only by the kids but by our volunteers. "I was in the Mission Nutrition Lab in the afternoon where there seemed to be a lot of kids surprised about just how much sugar is in pop and how much fat is infast-food," commented Jessie Seymour. "Overall I feel that the different stations really had an impact on the kids (and the teachers)."  When one class was asked "What are the alternatives to fast food?" a grade 6 student piped up and said "slow food", which got quite a chuckle from everyone.

At the end of the fun day each student received a certificate for completing the program and a reusable tote bag full of recipes, nutrition bars, a Frisbee, a Booster Juice coupon, a pair of shoelaces, a hockey puck, a tennis ball, a KITK measuring cup, a Canada Food Guide booklet, a Smoothie Cookbook and the Healthy Eating and Active Living booklet to continue their learning at home.  Three copies of the Junior Leagues‘ In the Kitchen with Kids: Everyday Recipes & Activities for Healthy Living cookbooks were donated to the Cambrian Heights School library for the use of all the students and staff. A cheque for $100.00 was also donated to the school, which they will use in those school programs that support healthy life styles.