WVU’s Human Nutrition and Foods department spearheaded a lesson within the existing program, “Fathers Hand” at the Shack Neighborhood House. For those of you that are unfamiliar with the Shack Neighborhood House, commonly known as the Shack, it is a non-profit community center for the surrounding communities of Morgantown, WV. The Shack runs programs for children, adolescents, teens, and families all year long. Throughout the school year, most programming is run after school and in the evening. In the summer time, programs are run throughout the day, as well as in the evening.
Fathers Hand is an evening program that is designed for male adult mentors and male children. Normally, Fathers Hand every 1st, 2nd, and 4th Thursday of the month from 6pm-8pm. Since April is “Child and Family Awareness Month”, the Shack thought it would be nice to have Fathers Hand every Thursday this month, instead. Fathers Hand is an open program to increase male bonding and expose these men and young men, to anything and everything new that they normally wouldn’t have the opportunity to experience without the help from the Shack.
Well, tonight marked our second lesson and had an emphasis on fruits and vegetables, incorporating the use of container gardens. I developed the lesson plans for the 3 weeks of content for the program, as well as creating handouts, recipes, instructions for activities, and purchased the groceries. Within the lesson, a dinner/meal is included so, we try to always make something for the participants that’s easy to make AND healthy as well. WVU Student Dietetic Association (SDA) volunteers to help cook the meals each lesson. This way, participants are encouraged to try to make these meals outside of the Shack, within their home environment.
Tonight, the lesson consisted of information about how many servings of fruits and vegetables that everyone should be eating. The participants learned the concept of “5-A-Day”, which refers to eating 5 servings of fruits and vegetables each day. The theme of tonight’s lesson was BASIL! The activity was making container basil gardens out of plastic cups. This will serve as a “starter” garden for all the guys, adults included. Both recipes that the participants were served, contained basil and were made with healthy ingredients, which the participants received recipe handouts on as well.
The participants were educated on the MyPlate, using a poster, and focusing on fruits and vegetables. The lesson focused on fruit and vegetable identification, so fresh basil was passed around as a visual for everyone to touch, feel, and smell. The incorporation of fruits and vegetables that were unfamiliar like heirloom tomatoes, fresh basil, avocados, and mangoes was another visual for the participants. The lesson was geared towards green leafy vegetables but, also incorporated “new” and unfamiliar produce which we aim to accomplish overall to teach everyone food identification skills that they could use all year long!