Feeling Good About Eating Well

I was just passing through the cafeteria at Cherryland Elementary, receiving my usual waves of adulation from the peanut gallery—which every nutrition teacher whole-heartedly deserves—when Ralphie grabbed my attention. He was dutifully wiping down a table, making it clean for the next wave of the school’s 700 students.

“Hey, Mr. Gorshow! I’ve been getting my dairy and my grains. I’m eating bread, milk, and broccoli.” It seemed like he’d been waiting to tell me for some time.

“That’s great,” I said, as he continued to clean. “How are you feeling?”

“Good. I feel like I can do more things now.”

I believe it. To be sure, he was feeling good about making healthy food choices that contribute to his well-being. He learned about whole v. refined grains through a hands-on learning experience last year, in which, among other things, he made whole grain flour. And he still remembers! It’s amazing how powerful outdoor experiential learning opportunities are for children. That’s the power of Project EAT.

By Derek Gorshow