Learning value of food

Published 1:08 am Wednesday, September 21, 2011

Parker Kelley samples a slice of cucumber during Tuesday’s project.

Tuesday, it was hats off – chefs’ hats, that is – to Andalusia Elementary School’s talented and gifted students.

Child nutrition program intern Molly Tomberlin presented a hands-on program to students in Mrs. Cathy Powell’s TAG class.

Students constructed a “veggie sprinkled thinwich,” while trying different types of vegetables.

Students learned that it’s important to look for whole-wheat flour as the main ingredient when buying or eating breads, cereals and snacks.

Students were also introduced to hummus.

“Did you know that chickpeas are the main ingredient?” Tomberlin asked. “It’s a great source of protein and fiber, and a healthier alternative to mayonnaise.”

Students also sampled carrots, cucumbers, roasted red peppers and mozzarella cheese.

They learned that carrots are a rich source of vitamins A, C and K, as well as fiber, while cucumbers provide valuable antioxidants. Roasted red peppers are a “wonderful combination” of tangy and sweet flavors and a rich source of vitamins A and K, she said.