What Jamie’s Taught Us…

Original Image by Nick Bramhall via Flickr
Original Image by Nick Bramhall via Flickr

By: Nikki Nies

You know how people say, “the British always say it cooler?”  I’m not going to lie, Jamie Oliver’s English accent was the first thing to catch my attention.  Although, Jamie Oliver’s British, he has been an advocate for healthy eating.  Why are chefs getting through to the children and adults, but dietitians are on the sidelines?  The nutrition world just isn’t loud enough.

We’ve made a lot of strides within the last decade–MyPlate and the new school lunch program, but we could certainly learn a lot more from our fellow cooks and louder advocators.

Mr. Oliver’s programs received rave reviews.  However, how many people OUTSIDE of the food world have seen it? Am I too critical?  Am I too persistent?  No, I just am saying what others are thinking.  I don’t mind Mr. Oliver being the “face” of change, but as dietetic students we need to expand our promotion and advertisement beyond the nutrition world.  Lecture style teaching isn’t as effective as seeing the real deal.  We need to have more hands on learning, with tours of dairy farms and showing how meals are REALLY prepared–from schools to foodservice alike.  The more exposure and information we have to what is being put into our mouths, the better we can plan our next move.

I suggest we get back to basics.  A lot of people don’t know sugar is a carbohydrate, or where eggs should be categorized on MyPlate.  Is it a protein? Part of dairy?  I challenge everyone to share their nutrition knowledge with someone they don’t know.  Just see what happens :D.


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