A conversation with Dani Lebovitz, a pioneering registered dietitian and the creative force behind Kid Food Explorers, about food education for children and how we can do it better.

Dani Lebovitz is a registered dietitian, mom of three, and the author of ten children’s books. Through her website, Kid Food Explorers, she is redefining food education by sparking curiosity and integrating STEAM principles, ensuring every child feels valued and thrives.

Understanding and changing the way we teach kids about food can make a significant difference in a child’s relationship to food and overall well-being.

What’s the difference between food education and food literacy?

Dani Leibovitz: Food literacy is an umbrella term covering various aspects like nutrition information, food origins, cultural significance, cooking techniques, gardening, environmental stewardship, and more. On the other hand, food education is a more straightforward term that people can easily understand, often encompassing elements of food literacy.

How are we teaching kids about food, and what are the issues with these methods?

Dani Leibovitz: Traditionally, food education has focused on health through the lens of “healthism,” which places a moral obligation on one’s health. This approach is not only inappropriate but can also be harmful, especially for children. It propagates diet culture and reinforces a dichotomy of “good” versus “bad” foods, which may lead to disordered eating, shame, and stigma.

What are social determinants of health?

Dani Leibovitz: Social determinants of health refer to the various factors affecting an individual’s health that go beyond genetics and personal choices. These include the conditions in which people live, work, and play, and these conditions significantly influence health outcomes.

How do traditional methods of food education fail to address the real-life contexts and needs of children?

Dani Leibovitz: Traditional methods of food education often overlook the lived experiences of children and their families. For instance, labeling certain foods as “bad” can lead to shame and peer-to-peer stigmatization. Moreover, these methods fail to consider environmental factors and the complexities of the accessibility and affordability of food, thus not providing meaningful or actionable skills.

Why is it important to move away from a health-centered approach in food education?

Dani Leibovitz: When we recognize that health is not solely within an individual’s control, we can shift our focus to teaching life skills and fostering social-emotional development. Kids need education that builds competence and confidence, not shame and unrealistic expectations.

What kind of harm can come from food shaming, even if it’s unintentional?

Dani Leibovitz: Food shaming can damage a child’s relationship with food. For example, if a child brings a candy bar to school and is shamed by peers, it can create feelings of guilt and confusion. This can also damage their relationship with their family and lead to disordered eating behaviors.

How should parents address concerns about ‘unhealthy’ food choices without shaming?

Dani Leibovitz: Rather than labeling foods as “good” or “bad,” parents should focus on balance and variety. It’s essential to understand and respect the context of other families’ choices without judgement. Encourage a healthy relationship with food by promoting curiosity and exploration rather than restriction and shame.

Understanding and improving food education is crucial for raising a healthier generation. By shifting away from traditional, health-centric approaches and focusing on food literacy and enjoyment, we can foster a positive relationship with food in children.

Resources

• Dani’s Amazon bookstore.
• For the full interview, listen to the podcast.
• Watch this interview on Youtube.