Spuds On The Menu For Healthy School Lunch
posted by rgordon on 20 October 2009
The good old humble spud was championed as a nutritious meal at Calton Hill School on Thursday when every child learned how to cook a baked potato and then sat down and enjoy it for their lunch. They were given a take-home pack so they could cook a nutritious meal for their family.
Turners and Growers supplied the potatoes which are grown by Pyper’s Produce in Southland. Kathy Hamilton from HEHA (Healthy Eating Healthy Action) at Otago DHB, helped facilitate the shared baked potato lunch. She says, “HEHA supports Potatoes New Zealand’s vision of every NZ child having the skills to bake a potato, and we encourage affordable, simple healthy food choices.”
Principal of Calton Hill School, Glenda Jack, says that every Thursday the children have their lunch supplied by the school with the children helping with its preparation. Ingredients used to make healthy lunches likes sandwiches and pizzas, often come from the school’s own edible garden. She was particularly enthusiastic about the potato bake off this week.
“We try to introduce kids to lots of healthy ways to eat food and anything that they can go home to cook themselves like baked potatoes is a real plus.”
Potatoes have often had a bad reputation as a fattening food, but it’s about how you cook them and what you add to them. Potatoes are a good source of vitamin C, and when served in their skins are a great source of fibre. A baked potato with toppings such as coleslaw, chilli or baked beans, canned tuna, lean mince or creamed corn and a sprinkling of Edam cheese makes a great meal or snack. On Thursday baked beans will be available as a healthy topping.