“If you're riding for more than an hour at a time, you need some kind of nutrition to keep you going. The food should be high in carbohydrates and low in fat. Energy gels and bars are good choices, but not all cyclists can tolerate these during their ride.”
Catherine Kruppa
“This is the first time we've seen nutrition and the culinary arts coming together.”
Connie Guttersen
“In an odd way, all the appliances that the advertisers put out there, and said, `Buy this brand-new stove!', `Buy the fridge!' `Make Jell-O!', all that horrible nutrition that came up because of instant pudding, Jell-O, fish sticks, TV dinners, all of that that I had before dismissed as the death of our culture -- I realized that housewives wanted these things, because they wanted time back, ... A washing machine gave them time to do something else. It gave them time to read a book. ... A woman didn't want to cook all day. These things that were sold to Americans were actually a gift, in a very strange way. I really enjoyed having to blow that notion out of my head.”
Jane Anderson
“It's a one-stop shop. We have nutrition counseling, childbirth education, parenting classes. WIC comes here.”
Connie Krisman
“A lot of it has tremendous potential. Just the conversation is raising awareness. It goes far beyond student nutrition. It's about the whole child.”
Candy Olson
“We're not talking about polio or smallpox. Those diseases were hard to eradicate. We're talking about nutritional diseases. This should be a no-brainer. Provide access to better food and the disease will go away.”
Christopher Wanjek
“Pat was the very first nutrition volunteer. She had been a preschool teacher for many years and mentioned she loved working with children.”
Susan Keegan
