West Park Elementary Students Explore New Fruits and Vegetables

This week, students at West Park Elementary in Moscow, Idaho, embarked on an exciting journey to explore a variety of fruits and vegetables. As part of a yearlong initiative funded by a $17,000 grant from the United States Department of Agriculture Fresh Fruit and Vegetable Program, the school’s 236 students tasted their first blackberries, with one child describing cantaloupe as tasting like candy. While cherry tomatoes did not receive as enthusiastic a response, the overall engagement with fresh produce has been promising.

Principal Marianne Sletteland emphasized the program’s goal: “The aim is to make a difference in their diet and help kids develop healthy eating habits.” This initiative is particularly significant for West Park, the only school in the Moscow School District to qualify for the program, which supports schools with a high percentage of students eligible for free or reduced lunches — currently at 46%.

Kendra Holden, the Student Nutrition Director, noted the positive impact of the program, stating, “The kids get a free healthy snack in the afternoon. They love it.” Although the program demands additional effort from the kitchen staff, requiring an extra hour and a half to prepare and package the fresh produce, the benefits to the students are clear. “A lot of our kids need that afternoon snack or they get a little bit hangry,” Sletteland added.

The initiative not only provides nourishment but also serves as an educational experience. For example, cantaloupe is served with its rind to help children recognize it in grocery stores alongside their parents. Some teachers have integrated lessons around the fruits and vegetables into their curriculum. One class closely examines produce, while another keeps journals documenting the textures, tastes, and colors of the fruits and vegetables, alongside students’ preferences.

While the program has been met with enthusiasm from students, parents, and staff, there are considerations regarding food allergies. Some students have uncommon allergies, such as to cucumbers and pineapple, which the school staff must monitor closely. Despite these challenges, the overall sentiment remains positive.

“It gets more fresh produce into kids’ hands throughout the day,” Holden stated. She expressed excitement about introducing students to more exotic fruits, such as mangos and starfruit, in the future. As the program continues, the hope is that these healthy snacks will foster lifelong habits and make healthy eating a fun and integral part of the students’ daily lives.