More than a dozen children participated in cooking and nutrition classes at Stony Brook Medicine, where they learned about healthy eating habits and how to prepare meals using fresh produce. The three-day series was organized by the Department of Family, Population & Preventive Medicine’s Nutrition Division.
During the program, children picked vegetables such as zucchini, cucumbers, tomatoes, eggplant, peppers, and herbs from the Stony Brook Heights Rooftop Farm. This 2,242-square-foot rooftop garden provides about 1,500 pounds of produce each year for patient meal trays and local charities.
Participants used the harvested ingredients to make dishes like hummus and veggie wraps, lemony quinoa cucumber salad, and fruit smoothies. Each child received recipes to try at home with their families.
“We all know that a healthy diet helps with overall health, and diet habits are forming right now with kids as young as 7, 8, 9 — even younger,” said Sotiria Everett, clinical assistant professor at Stony Brook Medicine. “The earlier they get some exposure to nutritious foods like fruits and vegetables, the goal is to help them establish a habit where they are eating such foods at an early age so they can continue eating them throughout their life, to stay as healthy as they can be.”
Research indicates that ultraprocessed foods account for around 62% of calories consumed by children in the United States. These foods are often high in calories, added sugar, sodium, and saturated fat and have been linked to various health issues.
Children attending the classes also learned about food origins; harvesting; choosing ingredients for healthier options; tasting different fruits and vegetables while learning about their health benefits; safe use of kitchen equipment; composting; choosing local foods; and water conservation.
The lessons aimed to encourage children to enjoy preparing vegetables with different colors and textures. Organizers hope this will lead participants toward healthier food choices instead of fast food.
“I hope that message spreads to all of our participants,” Everett said. “Where they get their families excited to take a pot, fill it with soil, throw a seed in it, and just take care of it for a couple of months to get maybe a salad out of it.”