Showing posts with label antioxidants. Show all posts
Showing posts with label antioxidants. Show all posts

Tuesday, November 5, 2013

#FoodDay - Demo on Antioxidants for #Kindergartners

#FoodDay Fruit & Vegetable Demo
 at Heritage Montessori
10/24/13


This year marked the third annual nationwide Food Day event that aims to bring awareness about healthy, affordable, and sustainable food. This year, I did a food demo in my son’s Kindergarten class at his Montessori school. Below is the outline from which I taught a lesson to twenty-three 3-6 year old children. I know they grasped it and they learned a new word – antioxidants! Fruits and vegetables along with nuts and whole grains are wonderful sources of antioxidants. For the demo, I focused on fruits and vegetables only.

  
I.                    Fruits and Vegetables

Q. What are fruits and vegetables good for? Where do fruits and vegetables grow?



A. Fruits and vegetables are filled with nutrients and antioxidants.
The children said: Fruits and vegetables are good for our body, our brain, our lungs, our heart, our muscles, and skin. They grow on plants, in the ground, in a garden, and on trees. 

Further: Fruits and vegetables are good for our body! They help us run, play, focus, learn and stay healthy.

By a show of hands, who loves: 1) asparagus (only a few hands went up), 2) broccoli (everyone raised their hand), 3) tomatoes, 3) celery, 4) eggplant (only 2 hands went up), 5) grapes (everyone raised their hand), 6) strawberries, 7) pears, and 8) apples (everyone raised their hand)? 

Though some vegetables weren't a favorite among many, every single fruit or vegetable had at least 2 hands up but some had everyone raising their hand. Fruit is a popular food among kids. I hope to change their minds over time about vegetables. Perhaps I can blend green smoothies for them for National Nutrition Awareness month in March introducing them to leafy greens! 

II.                  Traffic Light Eating Demo

The activity: We’ll stay on the line but this activity will require a little energy. I asked the children to tell me the 3 colors on a traffic light and what each color represents then I went into the lesson. See below the image.


Green light foods are go, grow foods and they’re all fruits and vegetables as close to nature as possible. When I hold up a green light food, run in place. Green light foods keep us energetic and are an excellent choice for after play time when we are hungry. I encouraged them to ask their parents for fruit or vegetables for a body friendly food item. Fruits and vegetables make our bodies happy, strong, and helps us learn! 

Yellow light foods are slow down foods. Examples: whole grains, nuts, pasta, fish, lean meat like chicken, turkey and lean cuts of beef, and dairy like milk, yogurt, and cheese. When I hold up a yellow light food, walk in place. They are healthy foods but we have to eat our portion size. We can have seconds if our parents or teachers say it is okay. 

Red light foods are stop and think foods. They are special occasion foods. Name me a special occasion. Do these happen every day? Examples include birthday cake with icing, candy, French fries and doughnuts. When I hold up a red light food, stand still. Red light foods when over consumed lead to belly aches, unnecessary sleepiness, and contributes to decreased immune systems. 

I shared 3 bins that were designated green, yellow, and red and 14 plastic foods were categorized.  

How did the children do?



The children did excellent when it came to identifying the fruits and vegetables as green light foods. The tricky part was identifying what is considered truly healthy and not just a kid favorite (i.e. pizza) but to keep it simple, I said vegetable pizza is better than the other types. I also said that french fries made at home by mom or dad is healthy compared to french fries at a fast food place like McDonald's, which would be a red light food plus I wanted to instill in them that french fries are not a reliable source for vegetable consumption. The children really enjoyed the activity where they ran in place, walked and stood still. They sat down after the 14 items and stated they were tired. This led right into free radical damage that is caused by exercise (see the other causes in section III). 

III.                Free Radicals and Antioxidants

Now that we’ve exercised, we’ve built up some free radicals in our bodies.

Q. What are free radicals?

A. In its most basic sense, when oxygen (what we breathe in) interacts (touches) cells (found in living things), it creates oxidation which is a natural job in a body. Free radicals are molecules that float around on the surface of a living thing’s cells looking for another molecule to hang out with. If the free radical meets another molecule, the body continues to work as it should but if it never meets a molecule to connect with, they’ll float around and eventually create sickness. Free radicals are created by oxygen, exercise, and pollution. There are more causes like cigarette smoke and sunlight, but I wanted to keep it brief.


I used blocks and craft balls to demonstrate our body and free radicals floating around. When the blocks are together, our bodies are stronger and the free radicals can't get through. When the blocks are open because we're not eating enough green light foods, the free radicals can get through and float around our bodies. (I had to keep it simple plus biology is not my strong suit.)


They liked it when I showed them that free radicals (the craft balls) look for a friend (another free radical) and this is a natural function in the body. I asked them, "When we are sick, do we feel like helping our friends?" They said, "No." When free radicals float around without a friend, they cause sickness. When they pair up, they're helping each other, they're friends. I reminded them that free radicals are caused by play time, exercise, sunlight, oxygen, and eating. Free radicals need antioxidants to keep them functioning normally. Antioxidants are found in fruits and vegetables. When we eat just an apple, we are choosing a healthy option. But when we pair that apple with another fruit or a vegetable later, we are building up the antioxidants in the body. Eating a variety of fruits and vegetables daily keeps our bodies stronger and healthier and reduces free radicals from floating around without a friend. 


Further: These un-paired free radicals can make us sick if we leave them in our bodies. What can we eat to get them out? Any guesses based on what we’ve covered today?

The children said: Green light foods and some even shared different food choices like watermelon, broccoli, carrots, potatoes, and strawberries. 

Summary: 
We can eat fruits and vegetables daily! And we’ll stay healthier, be able to think clearly, learn, play, focus, and have fun!

Fruits and vegetables are excellent sources of antioxidants. And antioxidants help our bodies stay healthy. We should aim to eat a variety every day! They’re ‘team players’ and 'friends' in our bodies.





IV.                Apple Demo

This was an apple cut in half (it had been exposed to the elements for 24 hours). One slice has lime juice on it and the other does not. Apples are a green light food, are natural and good for us. The lime juice represents an added layer of antioxidants, also a green light food.
Note: The image represented here shows an apple and a potato. The apple and potato on the left has no lime juice. This is the oxidation after 24 hours. Oxidation creates free radicals. 

Q1. When the oxygen hits the apple without the lime juice, what happened to it? 

The children said: The apple turned brown and looks yucky. I shared with them that when we don't eat a variety of fruits and vegetables daily, the insides of us can get yucky (sickness), too. 

Q2. What is happening to the apple with the extra antioxidants (the lime juice)?

The children said: It's brighter and fresher looking. 

This is why we should eat a variety of fruits and vegetables daily. We’re running, playing, learning, and our bodies require nutrients and antioxidants from fruits and vegetables to help keep our bodies strong and healthy!

V.                  Snack time!

The children enjoyed apples with lime juice.


(This lesson whole or in part may not be used without written permission from the author, Jessica David of Conveying Awareness.) 

Choose, eat, and live well! =)

Friday, October 18, 2013

Antioxidant Rich Purple Potatoes


What a beautiful potato, yes?! When I opened my CSA box last week, I was transported to the kitchen of Chopped on The Food Network. I have seen them used in that kitchen but have never eaten them. I couldn't wait to try them! My husband suggested roasting them with garlic and rosemary. Why that sounded like a great idea! 

Purple potatoes are antioxidant rich and guess what? When you close your eyes and take a bite, they taste exactly like a Russet potato! 

I recommend eating potatoes that haven't been grown using pesticides. Potatoes are on the EWGs Dirty Dozen list. However, I know not every family can afford to buy 100% organic produce. The benefits of eating fruits and vegetables grown in any way outweigh the risks of not eating any produce. When you're able to make different food purchases, aim for buying organic produce that falls on the annual publication of the Dirty Dozen. They have found up to 35 varieties of pesticides on potatoes. 

Roasted Purple Potatoes

Preparation
2 pounds of purple potatoes (or 8-10 potatoes)
1 cup of vegetable broth (make your own)
2 garlic cloves thinly sliced
2 tsp Himalayan Sea Salt
1 tsp fresh (or dried) Rosemary

Directions: 
Preheat oven to 420 degrees F. Cut potatoes into 1 inch cubes (similar sizes) for even roasting and add to a Corning Ware dish. Salt the potatoes and toss them for even coating. Pour the vegetable broth over the potatoes. Sprinkle the rosemary and garlic onto the potatoes. Roast for 20 minutes without the lid. Toss (using a long handled spoon carefully toss them while in the oven) and continue roasting for another 20 minutes with the lid on. Check the texture of the potatoes. I roasted mine for 45 minutes. 

(I received a Corning Ware set as a wedding gift 8.5 years ago. I like that it's versatile, durable, chip-resistant, and maintains its new appearance for a long time. Best of all, it is easy to clean and it truly can be used from the oven to table to freezer.) 

Many years ago I moved away from table salt to sea salt then I was introduced to Himalayan Sea Salt about two years ago. I know the benefits of the pink salt outweigh the benefits of sea salt but I'm not always consistent but what I can tell you though is the only table salt you'll find in my house is for use in my son's crafts. You can find iodine in cow's milk (if they've eaten iodine rich foods while grazing) and in seafood (you can supplement with Cod Liver Oil (I recommend Nordic Naturals - I'm an affiliate as a Certified Health Coach)). If you like sea vegetables, kelp is an exceptional choice for iodine. Also some processed foods have added iodine. 

While my potatoes roasted, I cut up some yellow onions and carrots and seasoned 6 chicken breasts with Himalayan Sea Salt, cumin, and garlic. I also roasted this in my own vegetable broth for 35 minutes covered. The chicken came out so moist! The carrots were just right - with just a little crunch. (I'm not a fan of mushy vegetables.) 

Have you eaten purple potatoes? If so, how did you prepare them? Feel free to leave a comment with your recipe. Maybe I'll try yours out and share it in a future blog post! 

Choose, eat, and live well! =)





Tuesday, April 5, 2011

#Pineapples #Benefits

I LOVE pineapple. 

So the other day I was at my local health foods store and one of the workers always puts on a food demonstration or features a food product from the store that week, usually whatever is on sale. I walked in and beelined to her because I wanted to know what was featured plus my stomach was growling. She was serving strawberries and pineapple. 

I said I would love to buy pineapple fresh but I don't know how to cut the skin off. She showed me. Wow, so simple! 

First you see if the fruit is ripened. The way you can tell is if it has yellow in the vines of the skin. If it's green, it's not sweet yet. If it's part yellow then it's half sweetened. Let it sit on the counter until it turns yellow. Don't wait too long though because it can spoil quickly. Once it's ripe, you pull off the top with your hand. Then you cut off the top and the bottom. Cut the pineapple in half. Then you'll cut a "V" into the middle of each half to remove the stemmy core. Then you slice it like you do with cantaloupe to remove the melon from the rind. Serve. Voila!

The pineapples were on sale for 97 cents each! 

The pineapple I picked out was partial green and yellow. 

One day later, it was nearly all yellow. I cut into it the way I learned how and it was so easy! The fruit is perfectly sweetened. I got a bunch of fruit for the little pineapple I had chosen! I am sure I'll be buying more from now on!

I've always chosen pineapple for their natural anti-inflammatory benefits. They are also high in vitamins and have digestive benefits. They are mega immune supporters, mainly vitamin C. They offer antioxidant defenses. Benefits of pineapples.

Have you eaten any pineapple this week? 

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Choose, eat, and live well! =)