Childhood Nutrition Day 2016
Childhood Nutrition Day, celebrated on or around Oct. 16, focuses on the need for education about childhood hunger, proper nutrition and obesity issues. Since the campaign’s launch in 1995, hundreds of chefs across the nation have participated in events within their local communities to feed hungry children, and foster and promote awareness of proper nutrition.
While Childhood Nutrition Day is celebrated only during the month of October, use this excitement to continue to reinforce proper nutrition and healthy choices in school-aged children throughout the year. Visit our programs section for tools to implement an awareness activity and make a difference in your community.
On behalf of the ACFEF Chef & Child committee, thank you to all the chefs and chapters for participating in Childhood Nutrition Day. Special thank you as well to local partners and sponsors, for their support in making these events a success.
ACF Cleveland Chapter
On October 17th, ACF Cleveland Chapter chefs Scott Ryan, CEC, AAC and John Selick, CEC kicked off the New Leaf program for Warrensville Middle School by providing a salad bar of local ingredients. The salad bar contained organic mesclun greens, marinated local beets, local cherry tomatoes, and a composed salad of roasted butternut squash, quinoa, cherries, feta cheese and champagne vinaigrette. Over a hundred kids added the salad bar to their normal school lunch selection. The New Leaf program was created in 2013 by University Hospitals Ahuja Medical Center president Susan V. Juris for Warrensville Middle School in collaboration with Warrensville Heights mayor Brad Sellers. The program consisted of education provided by Ahuja dieticians, cooking demos by the executive chef (me), a donation of a mobile salad bar, and a grant that would help supply the salad bar with fresh ingredients.
ACF Tampa Bay Chapter
The ACF Tampa Bay Chapter hosted a Childhood Nutrition Day event at Gulfside Elementary School, Holiday FL on Monday Oct. 24. All 67 3rd Grade students were served samples of carrots, sweet bell peppers and carambola. The nutritional benefits of each item was told to the students. After each item was sampled the students were required to write a sentence describing their tasting experience using one or more adjectives. Their papers were turn into their teachers for grading