Operation Frontline

Operation Frontline Colorado

More than 12 million children are at risk of hunger in America; in Colorado, one in seven children are hungry or at risk for malnutrition.

Twenty-one percent of children in Denver are living in poverty and are at risk of hunger. Share Our Strength's Operation Frontline is a groundbreaking nutrition education program that helps families help themselves by teaching them how to prepare healthy low-cost meals.

Professional chefs and nutritionists volunteer their time and expertise to lead hands-on courses that instruct adults, teens and kids living on a low-income how to get the most nutrition out of a limited budget.

This year Operation Frontline Colorado coordinated 65 courses that impacted a total of 3,578 families. In 2008 our goal is to provide 72-80 courses in our nine county service area.

Annual Appreciation Event a Success

Despite the hail storm just before our annual appreciation event was to begin, our spirits did not waiver and the event was a success. About 30 volunteers came to Wash Park on August 5th to eat good food and celebrate the 71 classes that were completed from September 1, 2007- August 31, 2008 and all of the volunteer time that was put in to reach that goal. We appreciate all of you who were able to make it and those who could not. Our success as an organization depends on the goodwill of others with each and every hour being as important as the next. Thank you!

Back to School Nutrition

By Breeze Brown, Dietetic Intern of University of Colorado

August is back to school nutrition month! During the summer kids generally have less structure in their daily schedules and this can carry over to their eating patterns. Sugary snacks and beverages as well as high fat and fried foods are just a few summer favorites. A healthy diet is essential when it comes to learning and performing well in school. Therefore, teaching kids to make healthy food choices and helping them get back on a healthy eating plan is an important back to school regime.

How can we get kids to eat a healthy diet? In order to get kids interested and on track to a healthy diet, foods need to be made more fun and less of a chore. When kids are involved in the selection and preparation of foods they will be more likely to try them. However, getting kids involved and enthused about food can be time consuming. Below are several tips to help get kids excited about healthy foods while staying within a time budget.

Let the kids choose.

Allow kids to pick out one or two new foods in the fruits and veggies section of the grocery store. If kids are allowed to choose the food they will be more apt to try it. This works for all meals and can be very beneficial when it comes to packing lunches or preparing snacks. Also, involve kids in preparing lunches the night before and help stimulate anticipation for the meal.

Grow your own fruits/veggies.

If only in a small pot, growing a food from scratch can be a great way to get kids interested in healthy foods. When kids are allowed to nurture and water a plant they become familiar with it and will be more accepting of what it produces.

Encourage new foods.

New foods can be a challenge. It can take up to 15 exposures to the same food before a child will actually eat it. This can be a process but should not be rushed. Encourage kids to try new foods by adding them to the foods they already love. Add a new veggie to their pizza, pasta, or sandwich. Mix a new fruit into a smoothie or have it ready for them to add to the top of cereal.

Build breakfast on the weekend.

Trying to get the kids fed, out the door, and you to work in the morning can be overwhelming and leave little time for proper nutrition. Preparing breakfast meals that can then be frozen or kept from perishing over the week is a great way to involve the kids and cut down on the time spent preparing foods in the morning. Try making healthy breakfast burritos or breakfast sandwiches over the weekend. These freeze well, taste great, and can be easily reheated when needed.

Most important...be a role model!

Eat plenty of fruits, vegetables, lean meats, and whole grains yourself. Kids love to follow by example!

Colorado Summer Vegetables

By Katie Cassidy, Dietetic Intern University of Northern Colorado

With the summer underway in Colorado it is important to know which vegetables are available locally and provide the best nutrition. Colorado offers many local selections of vegetables through farmers markets and Community Supported Farms. Operation Frontline Colorado is proud to have a share in Delaney Farms, a Community Supported Agriculture (CSA) where they receive organic produce once a week.

Bell Peppers are best found from Colorado in August and September. They are low in saturated fat and cholesterol and are a good source of B vitamins, folate and fiber.

Cucumbers are best found in July through October; they are very low in calories, fat and cholesterol. They are a good source of Vitamin K, Vitamin C and Potassium.

July through October are the best months for Colorado grown tomatoes. Tomatoes should have bright shiny skins and firm flesh. They are high in Vitamins A, E and K, they are also a low sodium, low cholesterol food.

Onions grown in Colorado are at their peak August through November. Onions are a very good source of Vitamin C, fiber and folate. They are a low sodium, low cholesterol food.

One recipe (listed below) that includes all of the previously mentioned vegetables is Gazpacho Salsa. It can be used as a dip or topping for whole grain chips, vegetables or breads. 2 tablespoons extra-virgin olive oil

2 tablespoons Sherry wine vinegar or red wine vinegar 3 garlic cloves, minced 1 tablespoon smoked paprika 1 1/2 teaspoons coarse kosher salt 3/4 teaspoon freshly ground black pepper 3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes 1 small cucumber, peeled, seeded, cut into 1/4-inch cubes 1/2 red bell pepper, cut into 1/4-inch cubes 1/2 yellow bell pepper, cut into 1/4-inch cubes 1/2 cup finely chopped red onion 3 tablespoons chopped fresh Italian parsley

Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. Can be made a day ahead. Cover and chill. Makes about 5 cups, 10 servings. From Bon Appetit August 2008

Per serving: calories: 49.3, protein: 0.91 g, fat: 2.96 g, fiber: 1.34 g

Food Drive 2008

Would your club, church, office, scout troop, school, university, neighborhood, friends like to do a food and/or supply drive for our nutrition education families? We plan to teach 70 - 75 courses this year reaching 750 families and that means we need lots of food, supplies and grocery cards. This is an opportunity to get your whole family involved! And share your passion and experience with helping OFLC end childhood food insecurity and hunger.

We would like to recognize those who have participated and donated goods to our program: Christina Reiter, family & friends; Rocky Mountain Road Runners; Ms. Betty Emanuele & Mr. Donald Provak; Heather Laferty; Chimney Park Restaurant & Bar; and Finished Basement Company.

Here's what we need most for our 2008 program year-

Food:

  • 350 - 24 or 32 oz. bottles of canola oil
  • 300 - 1 lb. packages WHOLE GRAIN pasta
  • 300 - 1 lb. bags WHOLE GRAIN brown rice
  • 200 - 1 lb. packages pearl barley
  • 100 - 64 oz. bottles of 100% fruit juice, any flavor
  • 150 - 10 oz. bottles of Low Sodium soy sauce
  • 20 boxes low-fat granola (without raisins, please!)
  • 40 - 12 oz. bottles honey

Supplies:

  • 1000 - Large paper plates
  • 1000 - 8 oz. Disposable cups
  • Gallon zip lock bags
  • Quart zip lock bags
  • Sandwich-size zip lock bags
  • Aluminum foil
  • Plastic wrap

Grocery gift cards:

  • 350 - $10.00 gift cards to King Soopers or Safeway

Please call the Operation Frontline office, 303.892.8480, for tips on how to conduct the food drive and we will send you a toolkit.

Member of Colorado Anti-Hunger Network

Operation Frontline Colorado is located at 2727 Bryant Street, Suite 300, Denver, CO 80211, Phone:(303)892-8480