Packing a lunchbox

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En provenance du cours de Stanford University

Child Nutrition and Cooking

4588 notes

Stanford University

Child Nutrition and Cooking

4588 notes

Eating patterns that begin in childhood affect health and well-being across the lifespan. The culture of eating has changed significantly in recent decades, especially in parts of the world where processed foods dominate our dietary intake. This course examines contemporary child nutrition and the impact of the individual decisions made by each family. The health risks associated with obesity in childhood are also discussed. Participants will learn what constitutes a healthy diet for children and adults and how to prepare simple, delicious foods aimed at inspiring a lifelong celebration of easy home-cooked meals. This course will help prepare participants to be the leading health providers, teachers and parents of the present and future.The text and other material in this course may include the opinion of the specific instructor and are not statements of advice, endorsement, opinion, or information of Stanford University.

À partir de la leçon

From Supermarket to Dinner Table to School

Tricks for navigating the supermarket and shop for vegetables. Why the family meal is about more than just food; how to pack a quick, healthy lunch for a child and why this is so important; how to shop for fruits and vegetables (and teach children to love them); making over our children's favorite foods, and more healthy treats.

Navigating a supermarket3:46

Shopping for vegetables2:58

What are the most nutritious foods? 3:37

Packing a lunchbox2:41

Rencontrer les enseignants

Maya Adam, MD
Lecturer
Stanford School of Medicine

[BLANK_AUDIO]

Okay, we're going to be packing some school lunches,

and I do three of these every morning.

I usually do it while the oatmeal's cooking.

[MUSIC]

Pour some boiling water into a thermos, Just so

that the inside of the thermos gets nice and hot.

And I'm just basically looking to see what there is from last night's supper.

So here's some nice pasta which we made with some,

with a bit of a white sauce and some vegetables.

And while that's heating up, we'll make the side dishes.

Kids get hungry at school and you can

really take advantage of that hunger by putting good things in their lunch.

They're hungry.

They've been running around.

They'll actually probably eat it, where they might not at home.

So, I'm just going to cut this carrot up into little sticks,

like this. Whatever vegetables you have in the

fridge, you can just kind of chop up. And then I'm using just a natural kind

of ranch dip that they like; and believe me, they will get used to this

kind of eating, and they will eat this way for the rest of their lives.

So I'm going to go get the pasta out of the microwave.

We're emptying out our thermos.

See it's steaming so it means it's nice and hot

inside and then basically just going to put this in here.

And just so they don't have to think in that moment, I'm going to strap on

a recyclable fork so they can bring it back and we can wash it.

That is there main meal for lunch.

And here are there vegetables.

And the only other thing we need is some nice fresh fruit.

[MUSIC]

If it's summertime, put some nectarines and, or some peaches.

If it's in the winter, orange segments are great.

But putting in a whole orange is going to be difficult for them to peel.

If you make it easy for them to each, they're much more likely to eat it.

And then you put these little packages of love, in a nice container.

And what you can do to keep this dip cold. It's not a football, this is a cold frozen

cool pack. You can put that on top.

And put the dressing right beside that, and it will keep it cold.

And then you just zip this up, and now you can go check on your oatmeal.

[BLANK_AUDIO]

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