‘Healthy’ Program Directed At Children

Many of us are gearing up for a Bloomsday weekend full of food, fun and fitness. But one local business believes the message of eating healthfully and getting exercise - while having fun - is important enough to have a year-round program geared to elementary schools.

“It’s so important for lifelong good health, to eat right and stay active,” says Bonnie Ullman, who coordinates the Health and Physical Activity Fairs at regional schools for Tidyman’s supermarkets.

The “Healthy Foods and Choices Too!” nutritional program reaches about 6,500 elementary students each year in Eastern Washington, North Idaho and Western Montana. It’s also a learning experience for the high-school students who team up to teach the youngsters about food, nutrition and other health topics, such as step aerobics and the risks of tobacco.

Students from Lakeside High School recently worked with second-and third-graders from Lake Spokane and Nine Mile Falls elementary schools.

“They enjoy it and they’re having a good time,” said Bonnie Barcellos, a senior at Lakeside. She and Zandra Rice, also a senior, were demonstrating a new segment on hand washing and germ fighting.

“How many of you have never tried grapefruit?” asked Chrissy Meyer, a Lakeside freshman, who introduced familiar and unusual fruits and vegetables. Parker Albin, also a ninth-grader, handed out samples of blood oranges, snow peas, jicama, grapefruit and Asian pears.

Albin explained that blood oranges are red because they’re a hybrid of oranges, raspberries and strawberries.

“I’m learning a bunch of things, like with milk and Pepsi, which is better,” Shaun Flemming, a second-grader at Lake Spokane, said as he prepared to stretch and practice step aerobics.

He was quick to pick milk as the right answer. “It’s healthier for you,” Flemming said with a smile.

“Good nutrition and exercise go hand in hand,” said Ullman as the 1-hour session ended.

Here’s an easy meatball recipe for your food, fun, fitness - and family - weekend.

Have a great Bloomsday, Spokane.

Kid’s Choice Meatballs

From “French’s One-Dish Meals” (Publications International, 1999).

1-1/2 pounds extra-lean ground beef or ground sirloin

1/4 cup dry seasoned bread crumbs

1/4 cup grated Parmesan cheese

3 tablespoons Worcestershire sauce

1 egg or equivalent amount liquid egg substitute

2 (14-ounce) jars spaghetti sauce

Cooked spaghetti

Preheat oven to 425 degrees. In a bowl, gently mix beef, bread crumbs, cheese, Worcestershire sauce and egg. Shape into 1- to 1-1/2-inch meatballs. Place on rack in roasting pan. Bake 15 minutes or until cooked.

Meanwhile, heat spaghetti sauce in microwave-safe container in microwave. Combine with cooked meatballs. Serve over cooked pasta.

Yield: About 24 meatballs, or 6-8 servings.

Nutrition information per each of 8 servings: 423 calories, 10.5 grams fat (22 percent fat calories), 55 grams carbohydrate, 26 grams protein, 60 milligrams cholesterol, 5 grams dietary fiber, 565 milligrams sodium.