Hello! My name is Kara Rice and I am Gleaners’ 2022 Summer Nutrition Intern. Over the past few months, I have worked with Gleaners' Nutrition Manager to create and facilitate nutrition education lessons for kids through the ​Summer Nutrition Club (SNC) program. SNC was created back in 2018 to coincide with Gleaners’ summer feeding program in Marion County. With the addition of SNC, we were able to not only provide nutritious food but also offer nutrition education to youth within the area. SNC provides interactive lessons to promote youth learning more about how the food they eat can promote a healthy lifestyle. ​

This summer, through generous funding from the Summer Youth Program Fund (SYPF), we were able to provide five program sites with the option of in-person or virtual SNC lessons. We had worked with four sites in-person and one site virtually, serving a total of 118 youth participants. I enjoyed getting the opportunity to teach so many children about what is in the food they eat. I saw the difference that providing hands-on activities in each lesson made in how much information the children were able to learn. It was amazing to see the children grow in their knowledge over the course of the three-lesson program. This opportunity provided me with the best insight into the world of nutrition education and I am grateful for all the knowledge I have gained. With this experience, I feel that I am better prepared for my future of becoming a Registered Dietitian (RD).  ​​

In past years, SNC lessons focused on the five food groups of MyPlate, making healthy choices, and general health and wellness. This year, I added a twist by creating a theme of "The Mystery of Mealtime". I incorporated clue-finding activities into each lesson and encouraged the children to be Nutrition Detectives to solve the mystery! Each lesson included hands-on activities to encourage learning about food groups using all five senses. The detective theme was incorporated into every lesson while still teaching the main concepts of nutrition and living a healthy lifestyle.  ​

​We live in a world that moves so fast and keeps us so busy that we sometimes forget to slow down and enjoy the moment. This is an issue I chose to address through SNC by reminding the children to search for the details and take in an experience using all of their senses. I wanted to teach them that slowing down and taking in the present moment can show you more about the world than rushing to the answer. Just like a good detective takes his/her time to collect all the clues to solve a mystery, the youth could take their time to fully experience the food or activity that was right in front of them.  My goal was to have participants be able to slow down and take in their surroundings while living in this busy world. This summer, all of this was made possible at Summer Nutrition Club!  ​

Each child that participated in SNC got to take home a reusable shopping bag filled with items to help them continue their “detective work” at home. Items in the bags included a kid-safe knife, cutting board, measuring cup set, and more! The last activity of SNC was a Family Cooking Night that was held at two of the in-person sites. This event featured a snack recipe for Honey Mustard Snack Mix. This recipe is an easy way to make homemade snacks with and for kids. I demonstrated how to mix all of the ingredients and explained how to prepare the snack mix in either the oven or a slow cooker. Samples of the recipe were offered to families that attended the event at both program sites - Freewheelin’ Community Bikes and Westminster Neighborhood Services. At the end of the cooking demonstration, we raffled off two kitchen essential bags that included a rice cooker along with kitchen tools.  ​

​This summer I learned so much through the children and lessons that were a part of Summer Nutrition Club! I now feel that I have a more rounded education in the world of nutrition than any nutrition course could offer. I would like to thank everyone on the Gleaners’ team and all of the amazing community partners I was able to work with. I hope that I was able to make a change in the health and wellness of the community!  
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Gleaners’ 2020, 2021, and 2022 SNC lesson content is available year-round on the Summer Nutrition Club page for anyone interested!  ​

Hello! My name is Emily Korte and I am Gleaners’ 2021 Summer Nutrition Intern. Over the past few months, I have worked with Sarah Wilson, RDN to create and facilitate kids' nutrition education lessons for our Summer Nutrition Club (SNC) program. SNC was created in 2018 as a supplement to Gleaners' summer feeding program in Marion County. In addition to providing nutritious food to local families, we wanted to offer an interactive nutrition education opportunity to get youth excited about the impact food can have on their health and wellbeing.

​COVID-19 has continued to impact every aspect of Gleaners’ operations and SNC was no exception. To ensure the safety of our community, virtual and in-person lessons were offered to our partners. We were very fortunate that three sites welcomed us back in-person (while wearing masks and being socially distanced of course), and a fourth virtually. It was wonderful to once again hear all the giggles, watch faces fill with joy, and share a passion for learning in-person together. I am very grateful for this amazing experience and am looking forward to becoming a Registered Dietitian in the future!

In the past, the SNC lessons focused on the five food groups of MyPlate, making healthy choices, and general health and wellness. This year’s lessons followed the same model while also incorporating new themes to encourage exploration. All of the recipes required no baking, contained simple ingredients, and featured kid-friendly cooking concepts to allow for their participation. These themes were brought to life through fun and engaging activities in each of the three weekly lessons. 

In a world where we are so often told "no", we were able to tell the children "YES". Yes, you can try a new food! Yes, you make your own snack! Yes, you can sometimes have sweet treats! I wanted the children to be open to learning about new cultures, new ideas, and new foods. I wanted them to be able to experience Asia, the Amazon rainforest, and space, all without even leaving Indianapolis.  My goal was for participants to gain independence, confidence, and knowledge about how they can positively impact their health. This summer, all of this and more was accomplished at Summer Nutrition Club!

The recipes, learning concepts, and themes that were covered in this year's program included:

1. MyPlate Around the World - Introduced foods found across Asia and where they fit in MyPlate, featured a highlight on how to use chopsticks, and made Cucumber "Sushi" Roll-Ups

​2. It’s a Jungle Out There! - Introduced different sources of protein foods and whole grains, explored animals and the layers of the Amazon rainforest, and tried Rainforest Energy Bites

​3. Discover Dairy - Introduced dairy foods and how scientists modify food so it can be eaten in space, featured an activity to promote physical activity, and made Astronaut Pudding

Each child that participated in SNC got to take home a reusable shopping bag filled with tools to help them continue being a "nutrition explorer". Items in the bag included a spatula, vegetable peeler, cutting board, colander, reusable storage bag, MyPlate, and more! The summer came to a close with a Family Cooking Night. Westminster Neighborhood Services welcomed us back to demonstrate how to prepare a meal that the whole family could enjoy. The featured recipes were  Veggie Quesadillas and Chunky Mango Pico. This meal supplies a serving of all five food groups and is quick, easy, and affordable to prepare. I demonstrated how to cut all fruits and vegetables including mango, zucchini, pepper, onion, jalapeno, and cucumber. I also provided general cooking tips. Westminster provided ingredients to each family in attendance so they could make the recipes at home. Gleaners supplemented these items with fresh produce and kitchen utensils for each household, as well as a few raffle prizes to give away!

These barriers fall into three categories:

• Accessibility includes the price of food, eligibility requirements to receive food assistance, transportation, and proximity of food resources
• Availability includes the types of foods that are available at grocery stores and food pantries
• Usability refers to a household's knowledge and skills to be able to cook the foods they can access, as well as the cooking equipment they have available at home

All three categories of barriers must be addressed in order to create stable and sustainable solutions to food insecurity among immigrants.

Exploring New Foods:
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Wanting to look into more about foods from other cultures, I ended up buying some Fufu flour from the international market. This food comes from Nigerian culture and contains some of their staple foods: mashed plantain, potato granules, cassava, saffron and turmeric. I chose to focus on this culture because Nigeria is listed as one of the top countries of origin for immigrants served by the IWC, and I was not familiar with many of the common foods in this cuisine. Watch the video below to see how easy Fu Fu dough is to make!