Contents
Policy and Governance
- White House Task Force on Childhood Obesity Report to the President: Solving the Problem of Childhood Obesity within a Generation (PDF) (suggested reading: pages 3-10)
- New York Times, 9/2017: Will the Trump Era Transform the School Lunch?
Trends & Issues
- Now Serving: Recipe Makeovers! (PDF)
- Academy of Nutrition and Dietetics: How To Raise a Future Foodie
- BBC Good Food: A Guide to Cookery Skills by Age
- New York Times (2015): Cooking With Kids: 5 Reasons You Should Be Doing It
- Eating Matters Podcast, episode 28 – Get Schooled: Your Guide to Child Nutrition Reauthorization
- Dreier H. (2023). Alone and Exploited, Migrant Children Work Brutal Jobs Across the U.S. New York Times.
Research
- Reuters: Cash Prizes may convince kids to eat more fruits and veggies (The Food Dudes Program study is available online)
- Can advergames boost children’s healthier eating habits? A comparison between healthy and non‐healthy food
- Anderson ML, Gallagher J, Ritchie ER. (2017). How the quality of school lunch affects students’ academic performance. Brookings Institute.
- DeJesus JM, Gelman SA, Lumeng JC. (2021). Children’s implicit food cognition: Developing a food Implicit Association Test. Journal of Cognitive Development, 54, 100889.
Recipes
New York Times Cooking: Kids in the Kitchen Recipe Collection
4 Ingredient Cheesy Carrot Crackers
Baked Butternut Squash Macaroni and Cheese
Healthy Chocolate & Mint Mousse
Pasta with Corn, Zucchini, and Tomatoes
Sweet and Sour Baked Cauliflower
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Kate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.
