Draft Article part I

Meagan Tehua's picture

Here is the beginning of the article I am writing to encapsulate the important findings from Youngstown Eats Local.  Keep in mind this is a draft of the beginning.  Feed back welcome.  More to come~ Meagan

Food Justice for the Youngest

Most kids have little say in what food they can choose to eat- at home or at school, especially in the city with the third-highest food hardship in the nation- Youngstown, Ohio (Food Research and Action Center, 2011).  A recent project was designed to change this by letting kids try foods and vote for their favorite dishes, which could be grown and prepared locally.  Funds from The Ohio State University Ben Stinner Endowment for Healthy Agroecosystems and Sustainable Communities made this idea a reality in the Youngstown Eats Local project.  The challenge was to chart a community-based, self-sustaining path to provide low-income students with healthy, locally prepared meals of their choice.

Students ranging from kindergarten to 12 grade participated in the taste tests during June and July 2012.  The public school students were in a free summer lunch program or in summer school.  Fresh produce and eight different dishes were prepared by Goodness Grows, the agricultural non-profit that implemented the project. The ratings from the 150 surveys put blueberries, strawberries, rhubarb, and zucchini at the top of the list, with peas and broccoli lower on the list.  The produce chosen was available and able to be grown locally, plus it could also be frozen.  The recipes that were developed were low in sodium and fat, whole grain, free of high fructose corn syrup and coloring, and gluten-free when possible.  

“I taste with my eyes first” said Youngstown State University Professor, Dr. Lashale Pugh.  She was alluding to the attractiveness and presentation of food that her eyes consume before she decides to take a bite.  For this reason the samples were served on porcelain plates and bowls with real silverware.  The students were encouraged to see the samples as an opportunity to make an important choice and participate in feedback for cafeteria personnel.  Even with extra time and encouragement to try the carefully prepared items, some high school students wouldn’t try them.  This didn’t surprise Pediatric cardiologist Dr. Van de Kappelle, who said, “Seniors in high school already have preconceived ideas of what they like.”

The importance of having youth acquire a taste for produce is reinforced by the newest food guidelines and preventative campaigns.  The federal nutrition guidelines that came out in 2012 advocate for 50% of every meal being fruits and vegetables.  Dr. Van de Kapelle says, “I can almost guarantee that there might not be a single child in the Youngstown area getting enough fruit and vegetables.”  In his field, preventive cardiology, kids are encouraged to develop healthy habits, which reduce their risk of developing blood pressure abnormalities, diabetes, high cholesterol, and heart problems.  The medical benefits from the fiber and nutrients in vegetables   Organizations like the American Diabetes Association, American Heart Association, and even the National Dairy Council are encouraging students to eat healthy and be active.

When the results came in, four dishes stood out as favorites among the students. 

Groups audience: 

Group content visibility: 

Use group defaults

Attachments: