In conjunction with their unit on nutrition, the high school Exercise Physiology class conducted a cooking lab. Students were broken into groups and assigned a particular dining course to create a recipe from. Using the MyPlate cooking guidelines and recipes, students created a meal incorporating whole grains and various fruits and vegetables. Their meal consisted of an appetizer of teriyaki lettuce wraps, a main course of lentil spaghetti with whole-grain pasta, and a smoothie dessert based on summertime fruits.
The students greatly enjoyed this activity as it allowed them to apply what they were learning all about. As junior, Brianna Anguiano stated, “I thought it was neat to be aware of all the healthy foods you can use when cooking. Our food item (teriyaki lettuce wraps) was very good!” Austin Fassberger echoed Brianna’s sentiments by adding, “It was a fun experience because we got to make our own healthy and affordable food with friends in class. Surprisingly, our healthier food options weren’t that bad at all!”
If you are interested in exploring some of these recipes and many more, please check out https://www.myplate.gov/myplate-kitchen/recipes.
