COOKING FROM THE HEART

American Heart Association’s teen competition encourages healthy meal choices.

Written by Heidi Bethel
Photos courtesy of American Heart Association, Reno chapter

In January, teens from throughout the Washoe County School District will don chef coats to face off in the American Heart Association’s fourth annual Teens Cook With Heart challenge for their chance to have the dish featured at the Reno chapter of the nonprofit’s Go Red for Women luncheon. While the competition can be pretty stiff, the lessons learned about healthy nutrition last well beyond the initial rush of the win. 

During the contest, six two-person student teams prepare flavorful, healthy recipes — savory and sweet — that will be presented to a panel of judges representing local food businesses and the audience members to view and critique. The winning teams receive medals and chef knives, with two students also earning internships with the judges.

Sponsored by the United Federal Credit Union – Nevada, the Teens Cook With Heart competition aligns with a strong local push to bring nutrition to the forefront in educational initiatives. 

“We are very involved with the Washoe County School District and youth programs supporting the community,” says Meredith Williams, UFCU’s Nevada market vice president and the event’s emcee. “Childhood obesity is a big problem in the U.S. The connection with healthy living starts at a young age, and this program is a great match to increase awareness. Anything we can do to prepare our youth[s] to be healthy and active in the community is something we support.”

According to the AHA, heart disease is the No. 1 killer, and stroke is the No. 5 killer of Americans and Nevadans. With Teens Cook With Heart, AHA leaders aim to inspire the next generation of chefs and motivate them to be visionaries in creating healthy menu options. 

This distinctive educational program focuses on four major behavioral changes: 1) combating obesity and related preventable diseases; 2) increasing awareness of healthy food preparation and portions; 3) increasing an understanding of how to read nutrition labels and make substitutions for ingredients that are high in fat, sugar, salt, and/or cholesterol in recipes; and, 4) encouraging the use of ingredients that are high in fiber and nutrients.

Williams challenges the community to get behind this event and the AHA’s efforts by making one significant change toward a healthy lifestyle in 2020. 

“If everyone, young or old, could look at their overall habits and switch up one thing for the year, it would make such a difference,” Williams says. “This could be a physical activity, diet improvement, or other habits toward a healthy lifestyle. Just imagine how change can start that simply.”

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Heidi Bethel has been a longtime volunteer for the American Heart Association. In 2009, her grandmother passed away from heart disease, and Bethel fully appreciates the AHA educating people about heart health. 

For details about the Teens Cook With Heart competition and the American Heart Association, visit Heart.org.