| Local Content |
| Written by Sun Times with files from CNW Group |
| Wednesday, 03 March 2010 11:33 |
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Sun Times with files from CNW When it comes to cooking with children, Nadine Day has a menu of ideas. The busy mother of two children, aged four and six, and a registered dietitian for the product development team for the Loblaw brand, has been cooking with her children from the time they were physically able to stand at a kitchen counter and lend a hand. “At the end of they day, they want my attention,” she said from her office in Toronto. “I have to make dinner and having them help in the kitchen is a good way to give them attention.” An added bonus is when picky eaters are involved in food preparation, they often become better eaters. “If they’re proud of the food, they’re more likely to try the food because they made it.” Some of her children’s favourite cooking-related activities are cutting mushrooms and peeling carrots — even if that night’s menu doesn’t call for either ingredient. Not only are they activities the children enjoy doing, having them cut mushrooms and carrots creates an opportunity to discuss where mushrooms and carrots come from and that they’re rich in vitamins and minerals which benefit our bodies. Knowing where food comes from is important to Canadians, according to a new Ipsos Reid/Dietitians of Canada survey. The online survey of 2,201 Canadians conducted on behalf of Dietitians of Canada from Nov. 25 to Dec. 8, 2009 showed eight in 10 people surveyed (78 per cent) agree it’s important for them to know where their food is grown. "Knowing where our food comes from, how it’s grown and harvested and how to choose foods for the best nutrition is the goal of this year’s National Nutrition Month campaign. Our country has much to celebrate with regard to the food available to Canadians,” said Caroline Dubeau, National Nutrition Month Manager for Dietitians of Canada. “And there are plenty of ways to celebrate — spend time at a farmers’ market to discover new foods; involve the kids in preparing the foods and talk about the new foods during meal time. When you’re at the grocery store, use nutrition labelling to help make healthy food choices. You can also grow your own garden, if weather and space permit, and preserve the fresh taste of foods by freezing or canning them for year round use.” National Nutrition Month, taking place in March, is built around the theme, “Celebrate food . . .from field to table!” The survey also showed Canadians’ favourite regional foods are as diverse as Canadians. When asked to name their favourite food from their region, Canadians across the country choose different foods: British Columbians like fresh vegetables and Albertans choose beef. Residents of Saskatchewan and Manitoba named corn on the cob, while more Ontarians preferred apples over any other food. Quebecers were most likely to pick cheese while Atlantic Canadians were most likely to indicate that lobster was their favourite local food. Of all foods produced in Canada, the most popular identified by Canadians were beef, apples, corn on the cob, potatoes, cheese and maple syrup. “The results show that Canadians enjoy a wide variety of foods, which is a really good thing because variety is a key factor in eating well,” said Dubeau. For those with older children you’ve probably already told 1,000 times that carrots are good for their eyes, getting them to help in the kitchen provinces a chance to teach them how to read product labels — a handy skill for once they leave the nest and have to make their own food choices. “Sharing meals together just builds this foundation of when they get older, move out, go to school and get stressed, eating healthier foods is just normal for them. We’re creating this base that will make for healthier adults,” Day said. Get everyone involved at meal time, For example, have the younger kids set the table while Dad cooks. Then Mom and the others kids can clean up. Just don’t forget to take turns. Plan ahead and write down a daily menu for the entire week and post it on the refrigerator or on a white board in the kitchen. Get all the right ingredients and products in advance, and kids can weigh in on their favourites and look forward to the week’s meals — especially if you make them sound good, so be creative. “If you’re cooking with kids, make sure the recipes are simple, very easy to do. You don’t want anything complicated that they’re going to get discouraged.” |
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