Getting our Kids to eat Healthy

March is National Nutrition Month. As we grow up in a society where processed convenience foods are easier and cheaper to purchase; while fresh, wholesome and natural items are harder and presumed to be more expensive, it becomes easier & easier to make wrong choices when it comes to eating healthy.  The accessibility and higher costs of these nutritious choices has many families sacrificing their health to save time, and money.

I am a parent of two young children, one of which attends the daycare program at the Franziska Racker Centers Ithaca site. I have to steer my children daily towards healthier choices. I believe setting a good example is crucial when teaching children about food and its benefits and its repercussions.

Ithaca Preschool kitchen staff:
Sean Clairmont, Melissa Brewer
and Robb Stone preparing lunch.

There are other challenges as well that families and our school food program will continue to need to address like allergies, sensory issues, food addictions, and always children’s fears of trying new foods. Children helping with the preparation of their own meals and making their own plate greatly increases the parents/ teachers chances of them trying something new. Encourage children to explore their options, expanding their understanding and willingness to try fresh, wholesome, and natural foods.

I love other culture’s foods like Thai, Japanese, Greek, Italian, Norwegian etc… Without my love of different foods as a child, it may have changed my life as I know it. I love my work and its constant challenges and rewards that arise.



Ithaca Preschool full cook kitchen



The Racker food program is committed to providing a variety of healthy whole foods and will continue to work on breaking food boundaries and creating goals and opportunities for the children that we serve. The Ithaca preschool site serves approximately 90 children with breakfast, lunch and snack daily. Prior to preparing meals at the preschool, Racker Centers contracted to have meals delivered daily from neighboring school districts. This wasn’t optimal for the children. Often the quality of food suffered from transporting it, and we wanted to be able to offer a wider variety of healthier options for the kids.

The Centers on site food program began preparing and serving meals in March of 2008. Jody Scriber, Director of Clinic and Educations Services has pushed for a long time for healthier food choices for our kids. After receiving stimulus funding and grants through the Office of Children and Family Services, we were able to build a full cook kitchen and produce fresh meals for our kids. From the very first day, the kitchen received positive feedback from staff and students. Shortly after the switch teachers also noticed improvements with attention, behavior, and energy. After much anticipation The Centers opened their second on-site meal program at the Cortland Preschool in February 2011. This kitchen also serves approximately 90 children daily. 

Written by Robb Stone - Kitchen Supervisor for the Ithaca and Cortland Racker Centers childcare and special education preschools. He’s been employed by the agency since 2006.