Students Learn Good Nutrition Comes In Many Different Colors
BY NANCY GAGNET— MIRROR REPORTER
Eating red peppers, green grapes or yellow bananas never tasted so good for students who are trying to “Eat a Rainbow” every day.
In the spirit of eating a well-balanced diet, all third-, fourth- and fifth-graders in the Maumee district were encouraged to eat a variety of fruits and vegetables daily, from each color of the rainbow. The district-wide program called Eat a Rainbow took place the week of March 22-26 as part of National Nutrition Month.
Students were given a chart to help them track the fruits and vegetables they ate daily, explained Union Elementary third-grade teacher Lisa Edelbrock.
“We’ve had kids come to school and say they tried white mushrooms or green avocadoes, which they had never eaten before,” she said.
Her class and that of fellow third-grade teacher Mimi Takats had the most student participation in the program last year and won a fruit pizza party.
While the program isn’t mandatory, many kids enjoyed participating, Edelbrock said.
“I think they get it – that they need to eat fruits and vegetables, but it has to start at home. Some of them already eat well. I think most of the kids enjoy fruits. It’s vegetables that they have a harder time eating,” she said.
Student Rileigh Todd wasn’t crazy about trying spinach for the first time.
“It was nasty,” she said.
District food service director Mary Bottoni said that children are encouraged to keep trying different foods.
“We usually tell them that if they didn’t like it once, they should try it again because it can take up to 10 times before they might like it,” she said.
Third-grader Luke Levi said trying vegetables has been hard.
“I used to hate peppers but now I like them, just not the hot ones,” he said.
The program was developed using guidelines from 2005 that encourage eating more fruits and vegetables every day, Bottoni said.
“If we can even get them to eat different colored fruits and vegetables once each week, it is a step in the right direction,” she said.
For third-grader Autumn Clapp, eating fruits and vegetables is a no-brainer.
“I do it so I can be healthy,” she said.

Local Farmer Donates Eggs To Area Families
For the third year, Hertzfeld Poultry Farms of Grand Rapids is helping to fill the tables of 5,400 local families this Easter holiday.
Hertzfeld Poultry Farms donated more than 64,800 eggs, which have a retail value of $5,400, to the Toledo Northwestern Ohio Food Bank.
“Helping neighboring families in need is of the utmost importance to our farm and to the state’s egg industry,” said Tom Hertzfeld Jr. of Hertzfeld Poultry Farms. “We’re proud to offer our help and support when our community needs it now more than ever.”
In addition to Hertzfeld Poultry Farm’s contribution, eight other Ohio egg farmers made egg donations this Easter holiday to the state’s 12 regional food banks that are part of the Ohio Association of Second Harvest Food Banks. The total donation is 1.2 million eggs, with an estimated retail value of more than $101,000.
The Ohio contribution complements a national initiative of the United Egg Producers and Feeding America that will provide more than 11 million eggs to food banks nationwide through a donation from America’s egg farmers located across the country.
“We place great value on the relationship with our consumers, and ensuring their trust requires us to help those who are less fortunate or who are struggling in this economy,” said Jim Chakeres, Ohio Poultry Association executive vice president.
“Ohio’s egg farmers are committed to supporting our local communities and that means helping out when needed, in addition to producing safe, affordable food for Ohioans and caring for our flocks and the environment,” he said.
Chakeres said Ohio ranks second in the nation for egg production, and produces 7 billion eggs each year with a value of more than $585 million.
In addition to providing a natural, unprocessed source of high-quality protein, eggs and their nutrients offer several health benefits. The egg provides 13 essential nutrients, while only containing about 75 calories.
Research shows that high-quality protein, like that found in eggs, helps build muscle strength and allows people to feel full for longer, helping them stay energized and maintain a healthy weight.
For more information regarding Ohio’s egg community or for recipes, visit www.ohioeggs.com or call (614) 882-6111.