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Yeshivat Akiva Early Childhood Director Beth Raz of Oak Park at snack time with
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AUGUST 2005 •

JNPLATINUM

of berries. Some bring bags of apples,
and others provide carrots and cucum-
bers. A few even opted to provide fresh
cheese and whole-grain crackers. The
children can pour their own cups of
water or apple juice.
Last year, Akiva had 10 half-day
preschoolers and 73 kids in full-day
preschool and kindergarten, Raz says.
Snacks are provided mid-morning and
mid-afternoon.
Research shows that nutrition affects
cognitive development. In fact, a
recent USDA study revealed that many
children consume too many high-fat
and added-sugar foods at the expense
of fruits and vegetables, causing a defi-
ciency in some vitamins and minerals,
including folate, magnesium, zinc and
vitamins A and E.
"Children who are well-fed are like-
ly to be healthier and to learn, work
and behave better than children who
are hungry," the report states.
Many schools are stepping up. One

preschool in New Jersey even focuses
its curriculum on nutrition. The
Nutritional Sciences Preschool at
Rutgers University, founded in 1991,
includes at least 30 minutes a day of
nutrition lessons.
Teaching children early on how to
eat healthy can set lifelong patterns,
according to Mark Ginsberg, executive
director of the National Association for
the Education of Young Children. With
national concern about childhood obe-
sity showing up in preschoolers, any-
thing schools can do to promote
healthy midday eating is a step in the
right direction.
"The children have become more
willing to try different things," Raz
says. "Moms and dads can't believe
their child tried cucumbers because at
home they would never touch a
cucumber. It's gotten their minds
thinking differently about snacks, that
it doesn't always have to be a cookie or
ice cream or candy." ❑