Education is part of my genetic fabric as my grandmother, mother, an aunt and two cousins have been in the education/pre-school business for three generations. Although teaching methods have evolved throughout the years given the technological advances, there is one common denominator that is key for the growth and development of children: Quality Food!
In my native country, Peru, school -aged children have the benefit of being fed what would be the equivalent of “organic” foods in America. The corn (choclos), vegetables and fruits are indeed organic and grown and harvested locally. The beef, chicken, eggs, poultry and milk are free of hormones, steroids, and other chemicals found in the same products of more developed countries like the U.S. The use of frozen, pre-cooked and ready-to-make meals are non- existent or rarely used; unlike in the U.S. where frozen and pre-heated /ready-to-use meals are the norm.
Throughout my tenure in education in the U.S., I have conducted my own research, albeit not scientifically-backed, of the type of meals that children enjoy to eat and therefore benefit from proper nutrition. My conclusion is that children prefer to consume “home-made” foods. The definition of “home-made” food is food prepared from scratch and prepared on-site rather than pre-cooked and re-heated prior to serving. When meals are prepared on-site, the meals are usually prepared using local or culturally sensitive ingredients and condiments which are more appealing to children as it is more similar to the food they are accustomed to eat at home when infants and toddlers. A good tasty meal is a key aspect of child- to- mother or child-to-family, hence community bonding. This process is no different when the child enters a learning and social development environment like children day care or pre-school centers. They bond better with other children and learn better when they consume better meals that taste like the meals prepared by “abuelita” or “mama” as an infant and toddler.
As a mother and administrator, I have noted that it pays off to buy good quality foods and ingredients such as organic eggs, vegetables and fruits that have better taste and enhance the child immune system. Some operators take a myopic/short-term view of the cost of “organic” food and make the decision to use a catering company or use non-organic products given the lower cost; however, in the end, children do not like the taste of the food that is served and do not eat it or consume amounts below their nutritional values and as a result have their immune systems at below optimal levels or worse; compromised , resulting in higher propensity for sickness, absenteeism and food and general allergies. In the end, it is better to have a healthier student that attends regularly, resulting in healthier and happier customers (child and parents), rather than saving a few bucks.
