Aug. 08--DURHAM -- They say an apple a day keeps the doctor away, so what better time to develop a love of fresh fruits and vegetables than early in life?
E. K. Powe and Y. E. Smith elementary schools have been chosen again to participate in the United States Department of Agriculture Fresh Fruit and Vegetable Program for 2011-12 school year.
More than a hundred elementary schools across the state were selected to participate in the program, which provides funds with which to purchase fresh fruits and vegetables to be offered to students free of charge during the school day.
The healthy snacks will be available to students at scheduled times in their classrooms. The goal of the program is to make a wide variety of fresh fruits and vegetables easily accessible to students so they will eat and enjoy them more often. The program is aligned with Durham Public Schools' strategic plan in that it creates a healthier school environment and improves the nutritional value of food offerings.
Although new to many schools across the state, the Fresh Fruit and Vegetable Program is a familiar part of the school day at E. K. Powe and Y. E. Smith. The 2011-12 school year will be the fourth year of participation for E. K. Powe and the second year for Y.E. Smith.
"The Fresh Fruit and Vegetable Program at E. K. Powe and Y. E. Smith has indeed been a success," said Nadine Blake, executive director of Child Nutrition Services. "We are very proud to have the program again this year and welcome the opportunity to provide a wide variety of fresh fruit or vegetables in addition to the fresh produce the students already receive in the school breakfast and lunch programs."
The Centers for Disease Control and Prevention has recommended eating at least five or more servings of fruits and vegetables a day to improve overall health and help to prevent diseases such as cancer, heart disease and obesity. The CDC recently replaced its "5 a Day" program with another titled "Fruits and Veggies: More Matters" in which fruit and vegetable recommendations are individualized via http://www.fruitsandveggiesmatter.gov.
E. K. Powe and Y. E. Smith teachers have embraced the program and regularly integrate the snack into instructional time during the school day. The teachers are encouraged to eat the healthy snacks with the students to model healthy eating. Many teachers use the snack as an opportunity to teach math, science, nutrition and geography. Many discuss the taste, texture, smell, nutritional properties, cost and origin of the fruit or vegetable with their classes.
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