Former governor backs effort to get kids moving
Published 9:00 pm Saturday, September 25, 2004
As part of a statewide effort to battle childhood obesity, former Gov. Booth Gardner is working on behalf of several demonstration programs aimed primarily at elementary school students.
The programs could become models for communities across Washington to help kids get healthier.
“If you get kids used to exercising while in elementary school, that will pay off for life,” Gardner said.
One of the programs is Get Movin’, developed by The Everett Clinic, Providence Everett Medical Center, Medalia Medical Group, Providence General Foundation and The Herald.
This summer’s initial Get Movin’ program involved more than 600 children. Like a summer reading program, children won prizes based on how much they exercised in four weeks.
“It conceivably is a model we can use as we move forward to promote state fitness for kids,” Gardner said.
Get Movin’ gave kids free passes for ice skating, wall climbing and swimming as a reward for staying active at least 20 minutes three times a week.
Gardner’s efforts are supported by the Coalition for a Healthy and Active America, a national group he helped found.
“The problem is clear, just by looking at what’s around you or going into a classroom,” Gardner said.
His plans call for community forums to hear ideas on ways to battle childhood obesity, and for volunteers around the state to help pick demonstration programs and work with community and business groups.
“There’s an opportunity for people in the community to turn this trend around if we merge good ideas with local effort,” he said.
“I believe that if we pick an area and get the funding to get started, they’ll be so pleased with the results they’ll find a way to keep it going.”
Reporter Sharon Salyer: 425-339-3486 or salyer@heraldnet.com.
Parent’s toolbox
If you’re a parent and want some advice on how to help a child who is overweight or at risk of becoming overweight, the American Dietetic Association has produced a guide that covers topics such as family involvement, setting goals and eating healthy.”Healthy Habits for Healthy Kids: A Nutrition and Activity Guide for Parents” is available online at www.wellpoint.com/healthy_parenting/index.html.
Get cooking
Parents say busy schedules and lack of time are two of the biggest barriers to preparing healthy meals.
Karen Lamphere, a certified nutritionist in Edmonds who teaches the course Healthy Eating – On the Run,” often gives these two recipes to parents looking for food that’s both healthy and quick to fix.
Black Bean and Yam Quesadillas
1 teaspoon olive oil
cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon ground cumin or Mexican seasoning
2 teaspoons water
1 cup grated yam (about medium, no need to peel, just wash well)
º cup black beans, rinsed and drained
Salt and pepper
2 corn or wheat tortillas
º cup grated reduced-fat cheddar cheese
Prepared salsa
Heat the oil in a medium nonstick skillet over medium heat. Add the onion and garlic and sautÈ for 3 minutes or until onion is soft. Add the cumin and water and cook one more minute, stirring. Add the yam and beans, stir; cover and cook for about 5 minutes until the yam is tender but not mushy. Season with salt and pepper. Transfer mixture to bowl.
Place tortilla in skillet, spray with cooking spray. Turn over and spray other side. Add some of the mixture to half of the tortilla, top with some of the cheese and fold tortilla in half. Cook for about 1 minute, until cheese melts and the filling is warm. Repeat with other tortilla. Serve with prepared salsa.
Serves 1 (2 quesadillas)
Calories 416; protein18g; fat 9g; carbs 68g; fiber 11g; sodium 333mg.
Source: “Student’s Vegetarian Cookbook” by Carole Raymond
Black Bean Turkey Chili
1.5 lbs ground turkey
2 medium sweet onions, diced
10 garlic cloves, minced or put through a press
1 28-oz. can tomatoes
2 cans black beans, drained and rinsed
1 cup frozen corn
1 jar salsa
1 red pepper, diced
4 celery stalks, sliced
Saute garlic and onions in olive oil until soft. Add ground turkey and brown. Add red pepper and celery. Add salsa, tomatoes, black beans and corn, simmer for about 20 minutes. Ladle into soup bowls, garnish with diced onions and grated cheese.
Serves 12
Calories: 206; protein 17g; fat 5g; carbs 24g; fiber 7g; sodium 381mg.
Source: Trader Joe’s
