What's the BUZZZZZZ?



Honey bees are busy workers! 

 According to honeybeehaven.com, these bees are responsible for pollinating one third of the worlds food supplies including: blueberries, melon, pears, apples, strawberries and tomatoes.  




Did you know?

• The top producers for honey in the USA by rank are North Dakota, South Dakota, Florida and California.   
• Honeybees enable the production of at least 90% of commercially grown food in North America
• The color and flavor of honey is dependent on the source of the bee's nectar such as clover or orange blossoms. The darker the honey, the more robust the flavor. 
• This summer,a federal task force was created to address the issue of rapidly declining honey bees since 1990's. 
• One hive of bees must collect pollen from an estimated 2 million flowers to gather enough nectar to product one pound of honey.
• Infants under one should not be given honey due to the possible presence of botulism spores.
• Honey contains 64 calories per Tablespoon
• Honey is 1.5 times sweeter than white sugar

           "The Dance of the Bees"

O Christmas tree, how healthy can you be?

Here are three different ideas for snack-appetizers to bring or make for a party or fix for your kids! When you choose to share your "eat healthier" goals, those around you will eat healthier too!

Fun fruit tray for sharing!

Apples, oranges and strawberries . . . Yummy!  bring a fun, fruit plate with you for a party or office break.  Be the role model for the "healthier you"!

Check out this site for fabulous pictures and ideas for healthy food recipes.  It is a real gem for inspiration
www.facebook.com/pages/Healthy-Eating-with-Michele-Holloman

Keep Holidays Healthy!

 

Youth & Family Services Team Wellness is promoting this 6 week national challenge to encourage staff to learn about making healthy decisions through the "challenging" holiday season.  Challenge begins  November 17th!  

Pumpkins!

Pumpkin season is here and what a fully loaded nutritious food to enjoy packed with vitamin A, potassium, fiber, and naturally low in sodium.  Beyond pumpkin pie and baked goods like muffins and cookies consider enjoying this sweet gourd added into soups and casseroles. a mashed  pumpkin side dish can be prepared just like mashed potatoes using half potatoes and half pumpkin.  

 The nutrition facts of 1 cup of pumpkin:  

• has less than 50 calories
• contains 3 grams of dietary fiber
• naturally a fat free food
• provides more than 240% of the daily vitamin A recommendation

 Check out the recipes below and the soothing video of the life cycle of a pumpkin plant at the bottom of this page.

 

Pumpkin Soup 

Ingredients:

6 cups chicken stock
1 teaspoons salt
4 cups pumpkin puree
1 cup chopped onion
1/2 teaspoon thyme
1-2 cloves minced garlic
1/2 cup milk or half & half 
pepper to taste

Directions

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan and continue to simmer for an additional 30 minutes, Stir in the milk or half and half (this adds creaminess). Serve. 

Makes 8-10 servings                                              (source allrecipes.com)
       

 

Classroom food experience: Pumpkin Pudding 

2 package instant vanilla pudding

2 cups  canned or mashed pumpkin

3 cups skim milk

1/2-teaspoon ground cinnamon

 

Beat pudding mix and milk together until well blended, about 2 minutes. Stir in pumpkin and cinnamon. Blend until mixed. Portion into 1/4 cup serving sizes and chill. The pudding will thicken as it chills. This recipe provides about 20 "sample" servings.

 

 

The life cycle of a pumpkin plant  

 

 

 

 

YFS Garden Update Okra and peppers



We spotted this green pepper recently in the YFS Kids Garden.  It was about size of a lime.  Some of the flower seeds are finally getting started and the hot growing season is on.    



This is an Okra plant. Okra is very popular in the South and used in recipes like fried okra and Gumbo stew. When cooked,  okra develops a characteristic  "slimy" or "gooey" texture that can be minimized by combining with an acid food such as lemon juice, tomatoes or vinegar. Okra is a powerhouse for nutrients including fiber, vitamin C,  folate, and antioxidants .

Great Summer Salsa recipe: Avocado Salsa with peppers, corn and olives.  

Need a snack idea for the classroom?  Here is a salsa recipes with an interesting twist of ingredients:  The recipe calls for corn, olives, peppers and avocados.  Serve it with a celery stick or whole wheat crackers. Children can help put the recipes parts together with easy to use ingredients.    

source: allrecipes.com

http://allrecipes.com/Recipe/Avocado-Salsa/Detail.aspx?event8=1&prop24=SR_Title&e11=salsa&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1 

Thumping Watermelons!

picture from www.watermelon.org

 

Watermelon is a favorite summertime treat but do you ever hesitate to pick one out?  Here is are some tips to help you pick the perfect melon:

1. Sound.  Hold your melon with one hand and listen to it by thumping, tapping, slapping or rapping it with your other hand.  A great melon should carry a deep vibration and have a “full” sound.One person described the favored sound to be  “more like a tenor than a bass!” A melon that has a dull “thud” sound is not ripe.  In fact, a deep hollow sound may indicate the melon has a “hollow heart”.  This is a very disappointing melon to cut into.The center is separated into chunks, and the flesh is clearly overripe and mealy.   
2. Appearance.  Look on the underbelly for something called the “golden spot”, the “sweet spot” or the “field spot”.These terms indicate how the melon grew in the field as it lay in the sun. A yellow spot is better than a white spot and a white spot is better than no spot. 
3. Avoid a pigtail.  A great melon should be picked when it is ripe and not before.  If there is a existence of a green “stem” still on the melon this can indicate a melon has been picked before it’s time and therefore not as sweet.

The National Watermelon promotion board also has some other fun facts, pictures and games to check out on the following website:  www.watermelon.org  
 

YFS Kids Gardens

On June 20, 2014 a wonderful crew of volunteers from Fountain Spring Church arrived at the Adams site of Youth & Family Services to help us create a green growing space for our children. The possibilities for this outdoor learning environment will provide our children with  an opportunity to observe, discover, experience and connect lessons of how healthy food can be grown right in our own backyard!  

Empty fenced lot.  Let's transform it into a garden! 

Planning, measuring, and  beginning to build the  18 wooden beds 





Volunteers  from Fountain Springs Church at work placing the raised bed garden boxes.





Dirt work!   Time to fill the garden boxes with rich mulch from the landfill 



Almost ready to go, looking fantastic! Will add an irrigation system next.

What shall we plant for the children?

Start thinking about growing things!

This month focus on introducing children to some more green vegetables.  In the spirit of spring and growing gardens, enjoy this time lapse video of a patio garden in London over a growing season.  

One of the easiest seeds to grow in a small container is a bean.  Consider sprouting some beans with your children. Individual containers like a milk carton or a larger pot can be used to germinate seeds. Fill the container with potting soil and find a warm sunny spot for your project.  You should be able to see the sprouts within a few day. Do not forget to water!  Talk to your kids about what plants need in order to grow.  You can also sprout seeds in a small Ziploc bag and show children the emerging root stem.

 

Read all about it, "YFS is Busy!"

During the months of January and February,136 classroom activity sessions were offered to 2159 children within our Youth & Family Services programs. Nutrition promotion activities included some of the following:

• 82 GI kids sampling "Popcorn cauliflower" (see recipe in earlier post) with an overall  "thumbs-up" response
• YFS Rapid City Head Start offering a hands on cooking experience for 13 parents. Jill reported "We made Extra Easy Spinach Lasagna" and offered that parents were surprised they liked the spinach in the finished casserole. the group  also prepared a 3 lettuce salad and the children got involved with the  hands on activity of cutting up tomatoes, cucumbers and avocados. While the lasagna baked, the children went out to play. 
• Our Kid Tips Healthy for Life March newsletters shared an interview with one of our Head Start Parents who is enthusiastic about promoting food experiences and garden activities with  her children.
• YFS also provided a yummy Lunch and Learn opportunity  for more than 30 staff. The Registered Dietitian offered a talk on "Olive oils and a brief review on the principles of the Mediterranean diet. We tasted a variety of healthy oils and also learned some "oil" trivia. 
• YFS Nutrition staff spent time in Adams kitchen that same afternoon experimenting with some new recipes to consider for menu options. 

Thanks to the staff for their enthusiasm and commitment to promoting  wellness with our children, families and staff!

YFS Whole Grain Chewy Granola Bars

We tested and "tweaked " a new recipe for snack bar last week. Due to staff request, here is the recipe we used.   

Ingredients:  
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup butter or margarine             

2 tablespoons honey or corn syrup
1/2 teaspoon vanilla
1 egg



1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all purpose or whole wheat flour

1-1/4 cup Crispy rice cereal
2 cups quick cooking oats
1/2 cup craisins or raisins (optional)
1/2 -1 cup semisweet chocolate chips (optional)
1/2 to 1 cup nuts, chopped (optional)

1. In a mixing bowl, cream butter and sugars.  Add honey, vanilla and egg; mix well.
2. In a separate bowl, mix together cinnamon, baking powder, salt and flour.  Add these   dry ingredients to the creamed mixture.
3. Stir in oats, cereal and raisins,  chips and nuts as desired. 
4. Press into a greased 9 x 13 inch pan.
5. Bake at 350 degrees for 25 to 30 minutes or until the top is lightly browned.
6. Cut into 24 servings. Enjoy!

 

Cruciferous Veggies- A Little Trivia!

• 

  

  Brussels sprout plant

  Vegetables pack a power punch!  It is estimated that over one third of all cancer-related deaths could be prevented by a healthy diet. Fruits and vegetables are key. Research suggests that people who eat at least 5 servings of fruits and vegetables per day cut their cancer risk in half when compared to those who consume one serving or less. Vegetables are especially nutrient dense. Calorie for calorie they pack more vitamins, minerals, fiber, and other cancer fighting agents than any other food group. Cabbage family (cruciferous) vegetables for instance are particularly powerful cancer fighters.
• Odors getting to you?  There are a few tips to out-do the sulfur odors created when cooking vegetables like cabbage, broccoli, brussels spouts and cauliflower: a slice of bread, a wedge of lemon, a walnut, a stalk of celery are all suggestions for food  items to add to your cooking pot to help absorb the smells. Also, the longer you cook these guys, the more odoriferous they become.  Short cooking times in a stainless pot or in the microwave will also keep the odors at bay. 
• While cooking brings out the smells, these great vegetables can also be offer uncooked. Remember to wash all fresh produce thoroughly.  Offer coleslaw, broccoli tree and cauliflower florets with a healthy dip and enjoy the crunch of these nutritious garden gems! 

Here are a couple of short clips for working with cauliflower. Enjoy!

How to cut up a head of cauliflower

Roasted popcorn cauliflower.

What is a Cruciferous Vegetable?

Cruciferous Vegetables are known for their strong flavors and odors. When introducing these vegetable to children, give them a chance to try both cooked and uncooked vegetables. For example, you could choose fresh broccoli and compare it to steamed broccoli.  Coleslaw made from shredded cabbage with microwaved cabbage leaves.  Encourage your children to touch, smell and taste these leafy and stem parts of the plant!  When working with this kind of vegetable, plan to offer a dip or sauce to help soften the flavors and increase acceptance.

Arugula                    Bok choy            Broccoli                Broccolini
Brussels sprouts      Cabbage            Cauliflower           Chinese cabbage
Collard greens         Horseradish        Kale                     Kohlrabi
Mustard Greens       Radishes            Rutabagas           Turnips
Watercress

Kohlrabi

Enjoy the Taste of Eating Right! March is National Nutrition Month

What does "Eating Right" mean to you? Here are a few tips to get you on track: 

• Earn your calories by fitting physical activity into your hectic days. If you consume more food calories that you work off with activity, you will gain weight.
• Savor the foods you really by enjoying smaller portions and eating slower.If you have food cravings for sweets -- plan to satisfy them with small indulgences -- such as a piece of dark chocolate or a few low fat candy bits like peppermints or lifesavers. Most people, with careful planning  can carefully work in a little "indulging" with 150-200 discretionary calories per day.   
• Keep the healthy foods in the kitchen, close at hand and ready to enjoy! Roasting vegetables like carrots, peppers or potatoes does not take too much preparation or too many ingredients. Scrub and cut up your favorites, toss them with a little olive oil and herbs and  spread them out on a foil lined sheet pan for roasting.  Other produce items easy to prepare for a snack include oranges, apples, carrots, avocados, hummus bean dip and whole grain crackers.  
• Planning keeps you on track.  If you have a menu planned, it minimizes the stress of "What's for supper?"  Planning ahead means fewer supermarket runs, less duplicated foods and less food waste and waste of time. Planning also helps you fit in adequate fruit and vegetables for everyone you shop for.

Celebrate National Nutrition Month this March by paying attention to your personal wellness! 
Here is a link for some games and interactive tools from the National Academy of Nutrition: http://www.eatright.org/nnm/games/#.Uxz4ooU6vZc

How Would You Describe a Carrot?

A crisp, crunchy, fresh, slightly sweet, root vegetable.

During February, Vikki and Kate the K-1 and 3rd grade teachers for Girls, Inc. prepared roasted carrot fries as part of a Healthy for Life nutrition experience.  When we interviewed Vikki, she shared with us that she tries to offer food lessons to her girls that they wouldn't get at home.  For this experience, she knew that kids eat raw carrots all the time so she wanted to try something new.  She found a recipe for carrot fries and she showed a video on different ways to cut carrots and to make the recipe on YouTube.  She told us that almost 60 girls had the chance to taste test these carrot fries and they loved them.  Making this recipe would be a great activity for school-aged children.

Here is the three ingredient recipe she used:

Roasted Carrot Fries

Ingredients:
1 pound fresh carrots, cut into 1/2-inch sticks
2 teaspoons olive oil
1/2 teaspoon salt                                                      

Directions:                                                       

Place carrots in a greased 15-in. x 10-in. x 1-in. baking pan.  Drizzle with olive oil and sprinkle with salt; toss to coat.  Bake uncovered at 450 degrees for 10-12 minutes or until crisp-tender.                                                                                       

Nutritional Facts: 1/2 cup equals 53 calories, 2 g fat (trace saturated fat), 0 cholesterol, 299 mg sodium, 9 g carbohydrate, 3 g fiber, 1 g protein.

 

 

 



Dental Health Fun with Dinogator

Shannon, Dietetic Intern, promoting healthy teeth

Shannon has been spending time with preschoolers in the Giraffe, Tiger, Bear, and Elephant classrooms at the Adams site.  She has covered going to the dentist, foods that are healthy for the teeth, and proper tooth brushing using books, food pictures, and props.  Serenity, one of the preschoolers, said "I want to be healthy!".  Another little preschooler showed us his muscles and said, "I want to be strong!".

February is National Dental and Heart Health Month

As we move into the second month of our YFS  Healthy for Life Grant our topics of the month include healthy hearts, healthy teeth and crunchy carrots.  Do you remember the IMIL song, My Heart Says Thanks? Dig through your supplies and have your children listen to the song.    Here are the lyrics:

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Pineapple Trivia from Vikki

Thanks for your comments Vikki! -- Two years to grow a Pineapple -- I did not know that!  You also shared that because of how a pineapple grows it is good to turn it upside down for a while before you carve it so all the sweetness dissipates  throughout the fruit.  Great Info. Thanks for sharing!
Patty

We hope this YFS Healthy For Life BlogSpot will be a resource place for sharing classroom success stories about connecting children with food experiences.  Share your comments and add some ideas.

Oranges are a super food for Vitamin C !

This month is an excellent time to share citrus foods with your children.  A simple classroom tasting experience would be to offer each child a slices of oranges, pink grapefruit and a lemon.  Encourage your children to develop a great set of description words!

How to cut up a pineapple in a traditional Hawaiian method!

This month in our Healthy for Life grant, our teachers are focusing on Winter fruits.

Here are some pictures of pineapple bushes and an orange tree.  Great agricultural lessons can be tied into some of our favorite juicy foods! I cannot wait to hear about  some of the adventures the teachers are having with their children in the classroom . . .

 

January 28, 2014
 The YFS Team Wellness will meet February 19, 2014 9:30 AM Community Room at Adams.