August 18, 2005
“Xtreme Cuisine Cooking School” Teaches Students How To Make Healthy After-School Snacks
Download High-Resolution Image (ZIP)
Executive Chef Travis Summers discusses nutrition and cooking tips with students attending the "Xtreme Cuisine Cooking School" in Tallahassee
After-school snacks are as much a part of the school year as pencils, paper and textbooks. But if those snacks are low in nutrition and fiber -- and high in salt, sugar and fats -- they can contribute to the growing problem of childhood obesity.
Teaching students how to make their own healthy snacks using fresh Florida fruits and vegetables is the focus of a new pilot program developed by the Florida Department of Agriculture and Consumer Services.
Timed to coincide with the start of the new school year, the “Xtreme Cuisine Cooking School” introduced students aged 9 to 15 to the world of cooking and good nutrition. The one- and two-day classes were held at County Cooperative Extension Offices in Tampa, Miami, Orlando and Tallahassee during June, July and August.
“Many children often prepare their own after-school snacks when they come home each afternoon,” Florida Agriculture Commissioner Charles H. Bronson said. “We want to help them change their snacking habits. Instead of automatically reaching for junk foods, we want them to explore healthy alternatives by using fresh Florida fruit and vegetables as ingredients for fun and delicious snacks.”
Under the guidance of Executive Chef Travis Summers, students learned to prepare whole-wheat pizzas, fruit parfaits and other nutritious and tasty treats using Summers’ original recipes. They also learned how Florida fruit and vegetables used in these recipes provide vitamins and minerals that can help prevent heart disease and other obesity-related illnesses. In addition, students learned the dangers caused by excessive amounts of salt, sugar and fats in their diet, and how fiber could eliminate their desire for high-calorie, low-nutrition snack foods.
At the end of each session, students learned how many calories are needed for their age and gender, the vitamin and mineral content of many Florida fruit and vegetables, and how to read a food nutrition label. They also received recipe and nutritional brochures as well as an “Xtreme Cuisine” certificate attesting to their skill in the preparation of healthy snacks.
“The nutritional information provided at these seminars will help students make healthy eating choices as they become adults,” Bronson said. “Learning the importance of good nutrition at a young age is the key to a healthy future.”
Classes were offered in cooperation with Family and Consumer Science offices within the University of Florida Extension and 4-H Youth Development Programs and were provided free of charge.
Below are the kid-friendly recipes from the “Xtreme Cuisine Cooking School”:
Florida Fruit Parfait
1/2 cup vanilla nonfat yogurt
1/2 Florida mango
1/4 cup Florida blueberries
1 teaspoon roasted pecans
Put yogurt into a shallow glass or tumbler. Add fruit and pecans on top. Freeze for 5-10 minutes and serve very cold.
47 calories, less than 1g fat, 54mg sodium, 18g carbohydrates, 7g protein.
A good source of vitamins A, C, E, B6, and riboflavin.
Florida Strawberry and Passion Fruit Banana Smoothie
1/4 cup fresh Florida strawberries
1/2 cup nonfat lemon yogurt
1/4 cup passion fruit
1/4 cup bananas
3 cubes ice
2 tablespoons Florida honey
1/2 cup Florida orange juice
Combine all ingredients in a blender. Serve chilled. Serves 2.
83 calories, 2g fat, 89mg sodium, 19g carbohydrates, 6g protein.
A good source of vitamins A, C, E, and B6.
Salsa and Avocado Cream Cheese Roll
1 8-inch wheat tortilla
1 1/2 ounces lowfat cream cheese
1/4 Florida avocado, sliced
1 tablespoon salsa
Spread cream cheese on wheat tortilla and top with salsa. Add avocado and roll up the tortilla. Slice into rounds. Serves 2.
105 calories, 11g fat, 121mg sodium, 8g carbohydrates, 9g protein.
A good source of vitamins A, C, E, B6, B12, and riboflavin.
14 Florida lemons
10 Florida limes
8 Florida navel oranges
3 quarts water
1 cup sugar
Squeeze fruits in a colander over a large bowl, ensuring no seeds get into juice. Take 2 cups of hot water and dissolve in sugar. Add fruit juice and remaining water. Stir well. Refrigerate. Serves 10.
27 calories, less than 1g fat, 2mg sodium, 10g carbohydrates, 2g protein.
A good source of vitamins A, C, E, B6, and iron.
Mozzarella and Florida Tomato Pita
3 ounces mozzarella cheese, sliced
1 medium Florida tomato, cut into large rounds
dry or fresh basil, to taste
Place mozzarella cheese on pita, top with tomatoes, and add basil. Place in oven or toaster oven at 350 degrees F for 3-5 minutes. Serves 1.
190 calories, 10g fat, 22mg sodium, 8g carbohydrates, 16g protein.Nutrition: A good source of vitamins A, C, B6, and riboflavin.