Xtreme Cuisine Junior and Florida’s First Lady
| April 16, 2012 | Posted by Arlette under Agriculture, Events, Healthy Eating, Kids, Nutrition |
Since 2007, teachers, nutrition education professionals, 4H club leaders and other education coordinators have taught “Xtreme Cuisine Cooking School” concepts to older elementary and middle school Florida students. Through this program, students learn to make their own healthy snacks using “Fresh from Florida” fruits and vegetables, whole grains, lean meats and other nourishing recipe ingredients.
To date more than 18,000 students throughout Florida have learned basic nutrition concepts using “Xtreme Cuisine” curriculum material.
Fresh from Florida” has recently adapted “Xtreme Cuisine” to reach a younger audience. Geared toward second and third grade students, “Xtreme Cuisine Junior” simplifies core nutrition education concepts for this younger age group. The program also emphasizes “MyPlate,” the U.S. Department of Agriculture’s primary food group symbol. Recipes for “Xtreme Cuisine Junior” have been developed to suit the preparation abilities of younger audiences and limited classroom time.
”Fresh from Florida” recently tested this pilot program at Springwood Elementary School in Tallahassee on April 3, 2012 with the help of Physical Education teacher Sara Gargiulo and the approval of Principal Claire Anderson.
Executive Chef Justin Timineri taught third grade students the basics of food preparation and cooking procedures while creating easy-to-prepare snacks that are fun and nutritious. In addition, students learned how the Florida fruits and vegetables used in these recipes provide vitamins and minerals that help prevent illness and infection, encourage body growth and development and prevent obesity-related diseases later in life.
As a special treat, First Lady Ann Scott was able to attend the event and help the students prepare “Crunchy Critter” and “Veggie Bird” snacks. The class, Mrs. Scott and Executive Chef Justin Timineri created a large Florida-shaped fruit and vegetable assemblage at the end of class to remind everyone of the good fruits and vegetables available from Florida farmers. 
