Getting kids involved in the kitchen is one sure way to cure picky eaters.
“At first kids will say, ‘I’m not going to eat that.’ When they help create it, they’re much more likely to try it,” said Karen Lamphere, a certified nutritionist in Edmonds whose classes include cooking with children.
“Children will almost always eat what they make,” agreed Karen Arnold, host of the TV show “Kids A Cookin’,” produced by Kansas State University. The show’s Web site offers kid-friendly recipes.
“It gives them a sense of accomplishment,” she said. “It’s a basic skill that’s been lost in a lot of homes.”
Because kitchenware such as knives or blades on blenders can be dangerous for small children to handle, parents should be cautious.
Even so, “there are so many things they can assist with,” Arnold said. “Most kids, if they’re given a chance to do anything that involves one-on-one time with their parents, they crave it.”
Young children can take on tasks such as scooping or mashing, measuring out ingredients and stirring, Lamphere said.
Arnold brought a background of 20 years in child care to her TV show. Long before she auditioned for the show’s position as chef, she had kids making their own food, from ham and cheese sandwiches to peanut butter pinwheels.
Parents who introduce their kids to the kitchen should be patient, Arnold said. “It has to be a pleasant experience.” Kids should be given tasks appropriate to their ages so they don’t get frustrated, she added.
How the food is prepared can make a big difference in what foods kid eat. “Kids don’t know if it’s low-fat or not,” she said. “I think kids don’t necessarily love McDonald’s. It’s what they’re serving them is wrapped up with a toy in the bag.”
Dips, fruit smoothies and burritos are examples of nutritious snacks that kids will gobble up, Lamphere said.
For instance, a nutritious apple dip can be made with peanut butter, crispy rice cereal and raisins.
“The whole key is getting them involved,” Lamphere said.
Reporter Sharon Salyer: 425-339-3486 or salyer@ heraldnet.com.
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