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Move and Crunch

Move and Crunch

Move and Crunch is a week long event at ETHS, starting September 13th, that will engage healthy role models for students and to promote healthy choices in the school, community and home.

Move (Physical Activity)

The Dietary Guidelines for Americans recommend that adults egage in at least 30 minutes of physical activity on most days of the week, while children should be physically active at least 60 minutes on most days of the week.

Create a physical activity program that works for you and involves the five components of fitness:

  • Cardiovascular Endurance

    Walking, running, swimming and participation in sports.

  • Muscular Strength and Endurance

    Lifting weights, push-ups, pull-ups, lunges, and abdominal crunches.

  • Flexibility

    Stretching arms, legs, abdominals and lower back and holding stretches for at least ten seconds while relaxing muscles.

  • Body Composition

    Maintaining a percentage of fat to lean body mass that promotes health through healthy eating and physical activity.

Crunch (Nutrition)

Most adults and children do not consume the recommended amount of fruits and vegetables each day. According to the Dietary Guidelines for Americans, adequate intake of fruits and vegetables provides nutrients that many students do not consume in recommended quantities, including calcium, potassium, fiber and magnesium. Here are more tips for making better food choices.

  • Eat a variety of healthful foods in each food group.
  • Increase your intake of fruits and vegetables and other nutrient-rich foods like whole grain products.
  • lean protein including meat, poultry, fish and beans; and calcium-rich foods like milk and milk products.
  • Read Nutrition Facts labels to choose foods with less fats, salt and sugars.
  • Visit www.MyPyramid.gov to create a personalized food plan.
 

Schedule

Please join us in all ETHS Cafeterias to observe guest chefs prepare AND sample a recipe using the featured local fruit or vegetable of the day.

September 13th: Apple Day

One medium apple (with skin) provides the antioxidant activity of 1500 mg of Vitamin C.
Chef Kaquana King Owner of Catering Business in Evanston, IL Caramel Apple Egg Rolls

September 14th: Green Beans Day

A very good source of fiber, potassium and folate.
Chef Gerald Tomlinson Corporate Chef at Unilever Green Beans Provencal
Chef Christine Ranieri Personal Chef Chilled Green Bean Salad
Chef Elsa Jacobson Personal Chef Green Beans, Potatoes and Tomatoes

September 15th: Zucchini Day

Has only 18 calories in a half cup and provides a great source of beta carotene.
Chef Jonadab Silva Executive Head Chef at Blind Faith Cafe and Jacky's on Prairie Zucchini Bread
ETHS Culinary Students ETHS Zucchini Bread
Elaine Sikorski Culinary Instructor at Kendall College TBA

September 16th: Squash Day*

Belongs to the plant family that includes melons and cucumbers. Squash has two phytochemicals, coumarins and flavonoids.
Chef Tom Leavitt Personal Chef and Caterer Butternut Squash Curry with Yellow Rice
Chef Gonzales Corporate Chef at Fox River Foods, Inc. Butternut Squash Raviolis
Chef Mehmet Ak Exectuive Chef at Cousin's Vitality TBA
Chef Janet Weinberg Chef for Spatullata.com Harvest Soup

September 17th: Corn Day

Good for skin care, boosting nervous system, digestion, and maintaining low cholesterol levels
Chef Karoly and Chef Jelena Personal Chefs and Caterers Corn with Toppings
Chef Yury Assistant Chef at Barilla Pasta Salad
Chef Harold Plein Corporate and Personal Chef Corn Saute
Chef Justin Martin Personal Chef Corn and Black Bean Salsa

Notes

*Butternut or Spaghetti Squash

*Note that the Fruit/Vegetable of the day doesn’t have to be the main ingredient, but we would like it to play an obvious part in your dish. You can choose to make an appetizer, soup, salad, dessert, entrée; whatever works! Feel free to get creative, and definitely have fun with your creation?. The idea is to make something that’s healthy but that also tastes good, and is perhaps different that what they’re used to eating.

 
 
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