Biology lessons on food and nutrition fuel student videos for Food Bank use

October 22, 2018

Yes, what you eat does matter! That’s part of what students in Tiffany Haley’s 10th grade biology class at Delmarva Christian High School learned while studying macronutrients: proteins, carbohydrates, and fats. Through an ongoing partnership with the Food Bank of Delaware, the students were able to take the traditional educational process one step further.

Each student in the class produced a short video, a recipe demonstration that will be used in the Food Bank’s social media to platforms as part of an ongoing mission to eradicate food insecurity in Delaware.

The students were charged with creating a tasty, easy-to-prepare healthy recipe that was in compliance with the Feeding America’s Foods to Encourage guidelines: protein, whole grains, fruits and vegetables, and dairy.

“They learned the importance of including proteins, carbohydrates, lipids and salt in the diet, but they also learned importance of having to monitor this intake. This project helps students see the biology content of macromolecules come to life. . . how we get the nutrients needed for everyday functions as well as how the body breaks them down and uses them,” Mrs. Haley explained.

In addition, students were asked to include ingredients that might be available in food pantries. Students also considered ease of preparation and the use of minimal utensils, particularly for transient population.

“(Students) saw what it was like to have to prepare a healthy meal on a budget. While they probably don’t have to worry about that on a regular basis, it gave them an insight of what that might look like,” Mrs. Haley said.

Although some recipes shared common ingredients – tuna, chicken, cheese, rice, broccoli – each was unique and should benefit not only the people we serve, but also anyone looking for a nutritious, economical, and easy-to- prepare meal or snack.

For example, Kinley’s peanut butter balls made with crushed Cheerios® and a little honey were simple to make – no cooking involved, and they could serve as an energy snack or breakfast, she explained. Leah’s fried rice looked tasty, and it was made with scrambled eggs, rice and peas.

Other culinary videos included a microwave baked potato topped with cheese, broccoli cuts, and sour cream; a chicken fajita salad, pasta with vegetables, an economical one-pan rice bowl that included chicken and mixed vegetables, as well as a chicken quesadilla, a spicy tuna wrap, chicken pizza, and chicken fried rice.

The Food Banks’ Community Relations Manager Chad Robinson was pleased with the positive alliance between the school and the Food Bank. “It has been a great honor to work with the students of Delmarva Christian High School on this project. Their teacher understands and appreciates the importance of ensuring her students understand hunger and food insecurity.  As these students created their “Tasty Tuesday” recipes and videos, they were learning about the needs of food insecure Delawareans.  We are proud of the great work these young people put into this project and their education.”

Nutrition Programs Manager Sarah Sheppard also praised the students’ projects. “It’s always great to see students learn new information and then apply that information to real-life projects. These DCHS students are all members of the next generation of hunger-relief advocates, and it’s exciting to see their passion for helping others,” she said.

Visit www.fbd.org to learn more about the Food Bank of Delaware’s mission and programs.

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