Green Apple School Program - A Metro Initiative

Cooking Club: A relaxing activity to promote a healthy lefestyle!

  • Project Leader: Jennifer Butler
  • School Principal: Mary Lazaris
  • Number of students 80
  • School Hillcrest Academy 265 Bladen, Laval
Project Photos
No picture available.

The Healthy Idea Post Mortem

Please note the information found below has been published by project leaders and has not been edited by the Metro Team.

The project:

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How we'll spend the $1,000 grant:

We will meet twice a week for a total of 24 lunch hours. We will gather and prepare some healthy and tasty snacks.Four different grade 6 class bubbles will be able to participate 6 times each. This will respect the sante publique guidelines.The cooking classes will be aimed at teaching the children simple recipes that they can later prepare at home on their own. The goal is to encourage healthy eating habits and offer a healthy alternative to simply putting a hand into the “snack food cupboard”. Space is limited to Grade Six students as they often find themselves at home alone after school.Students will bring their recipes home with them in order to be able to reproduce the lesson for their families. Being in a classroom bubble and the restraints of covid in a school can make it very stressful for students. Also, they will not be able to participate in any fieldtrips this year. Cooking is an activity where they can interact with each other in a relaxed environment.

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How did you hear about us?

Previous school I worked at.

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Summary Report

Have you changed the specific nutritional behavior?

* workshops were held. Food preparation and healthy eating and snack selection was focused upon. Students researched, prepared and tasted healthy snacks.

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How many students participated?

80

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How did you spend the $1,000?

Produce an plates, cutlery etc.

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What activities to change students’ social environment did you do?

Recipes selected were sent home to families and food preparation photos were shared. Famlilies were encouraged to send recipes that were favourites in from home.

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What activities to change students’ physical environment did you do?

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What other activities did you do?

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What opportunities for feedback did you put in place?

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