The Kid’s Nutrition Chef Camps were a collaborative effort of the Rapides and Grant Extension Service Family Nutrition Program. Thirty-eight children participated in the four camps, which were designed to teach good nutrition, healthy food choices, food safety, basic cooking skills and exercise habits. The objectives of the camps were to:
-
Expose children to healthy foods by using fruit, vegetable, whole grains and low-fat dairy products.
-
Encourage participants to eat healthier meals and snacks through hands-on cooking experiences.
-
Involve children in all aspects of cooking, from reading recipes to serving the completed foods.
-
Promote food safety.
-
Promote active lifestyles and encourage physical activity.
-
Develop independence and self-confidence through cooking experiences.
Here are images from the camp held July 17-20, 2007, at the Mount Calvary Baptist Church Activity Center in Alexandria, Louisiana.
| | Participant at Kid Chef Nutrition Camp displays her finished waffles. |
| | Participants at the Nutrition Camp held at Mount Calvary sample some of their prepared dishes as Quincy Cheek, LSU AgCenter Agent, looks on. |
| | A participant at the Kid Chef Nutrition Camp prepares to flip his French toast. |
| | Participant at the Kid Chef Nutrition Camp demonstrates to other participants how to prepare a featured entree. |
| | Not only do they cook, but participants also get in a "little" exercise at the Kid Chef Nutrition Camp |
| | | Church members assisted at the Kid Chef Nutrition Camp held at the Mount Calvary Activity Center. |
| | Lou Altazan-Brown, Extension Agent- LSU AgCenter, gives nutrition demonstration to participants at the Kid Chef Nutrition Camp. |
| | Teamwork was practiced with participants at the Kid Chef Nutrition Camp. |
| | Participants learned the importance of adding vegetables to their diet. |
| | One of the dishes beautifully displayed at the Kid Chef Nutrition Camp held at Mount Calvary. |
|