Last week’s health class at Shrub Oak International School was a hands-on culinary experience that blended nutrition education with cultural exploration. Our health teacher and nutritionist showcased falafel, tzatziki, and hummus, giving students the opportunity to prepare, cook, and, of course, taste these nutritious and flavorful dishes. This interactive lesson not only expanded our students’ palates but also deepened their understanding of the nutritional benefits and historical significance of these traditional foods.
The class began with a discussion of the origins of falafel, hummus, and tzatziki and an exploration of their roots in Middle Eastern and Mediterranean cuisine, highlighting how they have been staples in various cultures for centuries. Students learned how falafel, made from chickpeas or fava beans, is often associated with street food in countries like Israel, Egypt, and Lebanon, while hummus is enjoyed across the region as a nutritious spread. Tzatziki, a yogurt-based dip infused with cucumber, garlic, and herbs, is a refreshing complement to many Mediterranean dishes.
With the historical context set, the class transitioned into the cooking portion of the lesson. Students measured ingredients carefully, mixed chickpeas with spices and herbs for the falafel, and blended creamy hummus with tahini and lemon juice. The tzatziki required grating fresh cucumbers and combining them with yogurt and garlic, an exercise that emphasized the importance of fresh, wholesome ingredients. These tasks helped reinforce skills such as teamwork, following directions, and patience, all while making the learning process fun and engaging.
Throughout the cooking process, the class discussed the nutritional benefits of each ingredient. Chickpeas, the base of both falafel and hummus, are a great source of plant-based protein and fiber, making them an excellent addition to a balanced diet. Teachers emphasized how fiber aids digestion and helps maintain steady energy levels, which is particularly beneficial for students who need sustained focus throughout the day. Yogurt, the key component in tzatziki, contains probiotics that support gut health and calcium that strengthens bones. The fresh vegetables and herbs incorporated into each dish added essential vitamins and minerals, reinforcing Shrub Oak’s broader message about the importance of whole, unprocessed foods.
When the cooking was complete, students gathered to taste their creations. Some students were already familiar with these flavors, while others were trying them for the first time. This experience reinforced the idea that nutritious eating can be both enjoyable and accessible, and that food that may be unknown or unusual is often an unexpected delight. Through this interactive health class, Shrub Oak not only taught students about the nutritional value of food but also fostered an appreciation for cultural diversity and the joy of cooking.
