Lincoln Launches “Cooking Matters for Teens”

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Lincoln Middle School held its first “Cooking Matters for Teens” course this fall.  Twelve Lincoln students learned about nutrition and prepared many healthy foods.

The after-school course is one of five offered by Share Our Strengthʼs Cooking Matters, a nutrition education program created to connect chefs and nutritionists with families who can benefit from their expertise.

Kate Fayle, the program director, led the class with Brenda Bracey, nutritionist from the Cooperative Extension Service, and Hilary Kraph, guest chef.  Rhonda Mayer, Lincoln’s family and consumer science teacher, assisted.

The students cooked recipes such as fresh salsa, spaghetti squash with curry, stir-fried vegetables with tofu, black bean brownies and pumpkin quinoa muffins.  They adapted dishes such as ramen noodles to add vegetables and to make them lower in fat.

“Cooking Matters for Teens” involves students in making smart food choices at school and in stores and restaurants.  With the help of volunteer chefs and nutritionists, students learn how to select nutritious and low-cost ingredients and to prepare them in ways that provide the best nourishment.

Each lesson uses the Dietary Guidelines for Americans and MyPlate.  Students are given ingredients to take home so they can prepare these recipes for their families.  

Lincoln’s next session of “Cooking Matters for Teens” will start in January 2013.

Corrina M. makes veggie stir-fry at Lincoln