As we enter the season of good eating, one local school is making it a year-round affair. Cypress Cove Elementary School in Slidell was one of the first school districts in the parish to be recognized in 2005 for compliance with revised nutrition standards set up by the USDA the previous year. Soon they’ll receive national attention in a video produced by the agency aimed at helping food service employees around the country serve nutritious, appealing foods in child nutrition programs.

Called “Cooks for Kids: Healthful Cooking Across America,” the video highlights one school from each region that engages in healthy food preparation practices that are also unique to the region. At Cypress Cove, the cafeteria serves gumbo made from a greaseless brown roux.

“The flour is caramelized without grease, which cuts way back on the fat content,” said Sylvia Dunn, school nutrition supervisor for the St. Tammany Parish School Board. “It doesn’t impact the end result at all, and it’s still very good.”

With two video cameras aimed at her, Robin Blakeman, food service manager at Cypress Cove Elementary School in Slidell, conducts a nutrition class for a group of first-graders. (Photo courtesy of Ronnie Barthet)

Dunn said the video gives the school an opportunity to validate what they’re already doing, such as participating in the Go-Go-Grow program. Aimed at kindergarten and first-graders around the parish, it incorporates a simple approach to educating children on healthy nutrition while making menu changes. Choosing fresh fruit instead of a cookie, for example.

Tasting parties are held to introduce the youngsters to try items such as kiwi, or eating strawberries whole and without sugar.

There are five components to the nutritional guidelines: whole grain products, two sources of iron, vitamin C, legumes, and fresh fruit or vegetables. Each is incorporated daily into the school lunch program at Cypress Cove, and Principal Lisa Dial has gotten positive feedback from both students and parents.

“The kids love our lunch program,” said Dial enthusiastically. “The parents are just amazed; they can’t believe their child is eating broccoli, or asks them to buy kiwi fruit.”

Dial said many parents are doubtful at the beginning of the school year but quickly come around when former “picky eaters” start singing the praises of whole grain bread, baked fresh every day at the school. Dial commends Cypress Cove Food Service Manager Robin Blakeman, who works closely with teachers, going into each classroom to talk to students about healthy eating habits.

The school also emphasizes the importance of physical activity and has partnered with the LSU SmartBodies program, an interactive educational tool designed to prevent childhood obesity. Cypress Cove will host the SmartBodies exhibit next spring, and the school’s PTA has planned a 2K “fun run” to be held at the same time.

Dial said the entire faculty and staff is fully involved in the efforts to promote healthy choices, and with good reason.

“Good nutrition lays the foundation for everything,” she said. “If a student has a good lunch, it gives them the fuel they need to learn.”