Jeff Space joined the program to share with students the USDA’s “My Plate” initiative, to reinforce the Let’s Go 5-2-1-0 program (5 servings of fruits and veggies, 2 hours or less screen time, 1 hour or more physical activity, and 0 sugary drinks), and to improve student cooking skills. The “My Plate” model is a program of the USDA, which offers a simple, brightly colored guide for people to follow to create healthy and nutritious meals. “My Plate” transforms the food pyramid into a daily meal guide, with half a plate filled with fruit and vegetables, one quarter filled with a lean protein, and one quarter filled with a whole grain, and a serving of lowfat dairy on the side. Chef Jeff Space cooked a “My Plate” meal of asparagus, chicken, and lowfat cheese quesadillas; tomato, avocado, and cilantro salad; a black bean and mango salad; and seared pineapple, served with a container of skim milk. Chef Space showed students that flavor, color, and interest in a meal can come from a variety of fruits and vegetables and delicious herbs and spices instead of added fats or preservatives.
Students also improved their cooking skills while working with Chef Space, as he reinforced the proper way to hold and use chef knives, tips for peeling garlic, red peppers, and pineapples, and the best way to pit an avocado and a mango. The meal was then enjoyed by all participants!
Youthlinks is a program of Broadreach Family & Community Services, a non-profit organization that has been serving the children and families of Waldo and Knox Counties since 1983. For more information please call Youthlinks at 594-2221 or visit youthlinksonline.org.
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