HEALTHY, BALANCED LIVES

in the Lower School Healthy Beginnings

En s w o r t h f o c u s e s o n t h e emotional and physical wellbeing of its students through all grades, but the foundation begins i n t he L ower School when hea lt hy, balanced lives are developed through the Life and Physical Education curricula. Faculty and staff also teach students about nutrition, helping students build a solid foundation for healthy choices that will last throughout their lives. Kindergarteners enter Ensworth having rarely relied on themselves to ma ke choices about what to eat. The dining hall allows these young Tigers to make tasty, healthy choices but with a little guidance. Starting in the fall of 2018, Enswor th’s lunch prog ra m beca me much more systematica l ly hea lt hy through the contract with SAGE Dining Services. One of the leading foodservice providers specifically serving schools, the company uses the SAGE Spotlight Program® to help students and parents make informed decisions to balance t a ste a nd nut r it iona l va lue. Foods are color-coded according to nutrient density and suggested portion control. Joe Petriello, Food Ser vice Director, is a veteran of severa l loca l schools’ kitchens and thrives in this atmosphere. “Chef Joe” is very popular for his weekly “Sea sonings” tables where students can build culinar y creations. “ They are meant to be monotony breakers,” he ex pla i ns, “a nd add a l it t le more excitement to the dining experience for the students and faculty.” Seasonings tables have included a taco bar, a loaded potato bar, a soft pretzel bar, a nacho bar, a hot chocolate bar, and a churro bar. A man peddling churros is bound to make friends. “I've also been working on my acting career,” Joe says. “I play the role of ‘Chef Joe’ in the fourthg r a de pl ay on Ja nu a r y 2 4t h . T he four t h g raders have been check i n g w it h me t o m a ke s u re I h ave b e en practicing my lines.” Although Chef Joe is having fun and doing what he enjoys at Ensworth, he knows that companies like SAGE have a huge responsibility to youth in society and to stay on top of trends. SAGE is one of many companies, he explains, that “are actively embracing these va lues by offering transparency in regards to their menu options such as nutritional a nd c a lor ic i n for m at ion , of fer i n g special dietary menus to fit the needs of the rising food allergies, working with farmers to develop clean ‘farm to table’ menus, planting their own gardens to pull supply from, composting, sourcing from local vendors, and encouraging more plant-based diets and menus.” Beyond the dining ha ll, students in Grade 2 benefit from a program that combines food science and art to learn about different types of nutrient

dense foods. Part of the national culinary nut r it ion prog ra m of t he sa me na me, Veggiecation came to Ensworth with the help of Grade 2 teacher Hope Moeller. With a large illustrated backdrop, painted by art teacher Evie Coates, the Grade 2 students learn about a new vegetable every week, studying the subject’s growth, nutritional value, taste, and uses in recipes.

Moeller says that Veggiecation came about because she and her fellow Grade 2 teachers “were aware that our students were often unwilling to try new foods in the lunchroom or snack tray.” With the Vegg iecation les son s , s t udent s t r y new veget ables prepared in interesting ways and learn how to be respectful in the process.

“We encourage our students to give each vegetable a try—as a scientist—using their sense of taste to compare veggies to each other,” she explains. “But no one is looking over your shoulder to be sure you eat it. Our biggest rule is: ‘Don't yuck someone else's yum.’ If you don't like it, you just throw it away without making a big deal about it.”

And, as many parents know, they aren’t miracle workers and cannot force their children into liking something, but Moeller does see her work paying off. “I have heard from parents that often have their children ask to make a vegetable we have made in class,” she recalls. “I do hear some feedback i n t he lu nch l i ne someti mes, l i ke ‘ It 's zucchini!’”

T he s e p o sit ive ex a mple s a nd ef for t s represent just a sma ll number of ways that Ensworth fosters an appreciation for wellness and nutrition in our youngest students, laying a foundation for a healthy lifestyle.

“We encourage our students to give each vegetable a try— as a scientist— using their sense of taste to compare veggies to each other.”

Hope Moeller, Grade 2 Teacher