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West Park Students Embrace Healthy Eating Through New Program

West Park Elementary School staff and students have started learning all about fruits and vegetables through the United States Department of Agriculture Fresh Fruit and Vegetable Program, which provided the school with a $17,000 grant for the yearlong journey. The program began Monday.

This week, students at West Park Elementary in Moscow, Idaho, experienced their first taste of fresh blackberries and cantaloupe as part of a new initiative aimed at promoting healthy eating habits. The program, funded by a $17,000 grant from the United States Department of Agriculture Fresh Fruit and Vegetable Program, is designed to encourage children to explore a variety of fruits and vegetables.

The initiative involves 236 students from kindergarten through fifth grade who will participate in this yearlong exploration of healthy foods. Principal Marianne Sletteland noted that the program’s primary objective is to improve dietary habits among students and instill a love for nutritious foods. Sletteland expressed gratitude to Kendra Holden, the Student Nutrition Director, for securing the grant which has allowed the school to access fresh produce.

West Park Elementary is the only school in the Moscow School District to qualify for this program, largely due to the fact that 46% of its students are eligible for free or reduced lunches. Holden expressed a desire for all schools in the district to benefit from similar programs: “The kids get a free healthy snack in the afternoon. They love it.”

Efforts to implement the program require additional work from the kitchen staff, who spend extra time washing, cutting, and bagging the produce. This added effort is deemed worthwhile, especially since many students benefit from an afternoon snack. “A lot of our kids need that afternoon snack or they get a little bit hangry,” Sletteland said.

Educational Benefits and Student Engagement

The program goes beyond simply providing snacks; it serves as an educational opportunity for the children. For example, fruits like cantaloupe are served with the rind intact, allowing students to recognize them during grocery shopping trips with their families. Additionally, teachers are creatively integrating these healthy foods into their lesson plans. One class is focusing on the anatomy of cantaloupe, while another is maintaining journals to document their experiences with various fruits and vegetables, including their textures, tastes, and colors.

While the program is well-received, staff members are mindful of food allergies among students. Several uncommon allergies, including those to cucumbers and pineapple, require careful management to ensure safety. Despite these challenges, excitement around the initiative remains high. Holden stated, “It gets more fresh produce into kids’ hands throughout the day.” She anticipates that students will continue to explore new and unique foods, such as mangoes and starfruit, in the coming months.

Overall, the program at West Park Elementary not only promotes healthy eating but also fosters a sense of community and engagement among students, parents, and staff. As students navigate this flavorful journey, they are developing a deeper understanding of nutrition, which will benefit them in the long run.

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