Fostering Wellness Through Nutrition at Shrub Oak International School
Nutrition is a dynamic part of life at Shrub Oak International School, where every meal and learning experience is thoughtfully curated to support the health and growth of each student. As a residential school for autistic students, Shrub Oak International School has developed a tailored approach to nutrition, incorporating a full-time nutritionist, a thriving school farm, and innovative initiatives like Foodie Wednesdays. Together, these elements create an environment where students are encouraged to expand their palates, engage in hands-on food preparation, and discover the significance of healthy eating.
The Full-Time Nutritionist: A Customized Approach to Student Health
A unique aspect of Shrub Oak International School’s dining program is the school’s full-time nutritionist who works closely with students to address their unique dietary needs and sensory sensitivities, collaborating with families, educators, and other staff members to develop individualized nutrition plans that align with each student’s goals. In addition to planning meals, the nutritionist plays an active role in Foodie Wednesdays, supporting students in exploring diverse ingredients and expanding their dietary preferences in a structured, supportive environment.
For students who may experience anxiety around trying new foods, the nutritionist provides tailored encouragement, helping them understand how nutritious ingredients contribute to their well-being. Michael Koffler of Shrub Oak International School emphasizes that by guiding students through hands-on experiences, the nutritionist fosters a deeper appreciation of food and wellness, building skills that extend beyond the dining hall and into everyday life.
Foodie Wednesdays: A Weekly Culinary Adventure
A highlight of Shrub Oak International School’s nutrition program is Foodie Wednesdays, a weekly event that introduces students to new recipes, ingredients, and cooking techniques in an engaging and supportive atmosphere. Each week features a different theme, allowing students to learn not only about nutrition but also about the cultural and historical significance of various foods. Recent Foodie Wednesdays have featured dishes as varied as traditional Southern jambalaya and a breakfast spotlight on apples and quinoa, demonstrating the program’s emphasis on both culinary exploration and healthy eating.
On jambalaya day, students learned about the dish’s origins in Louisiana, where African, Spanish, and French culinary traditions blend to create this savory comfort food. Michael Koffler of Shrub Oak International School shares how the staff guided students through every step, introducing them to ingredients like peppers and okra, which many were handling for the first time. Working with these unfamiliar items encouraged students to overcome sensory hesitations and discover the satisfaction of creating a meal from scratch. This type of hands-on participation is designed to teach practical cooking skills, including recipe-following and safe food handling, while simultaneously encouraging students to try new flavors and textures.
Another Foodie Wednesday focused on the health benefits of apples and quinoa, where students enjoyed a nutritious breakfast that showcased these nutrient-dense foods. Health classes before the meal covered the unique qualities of apples—fiber, vitamin C, antioxidants, and thousands of varieties. The lesson also introduced students to quinoa, a protein-rich ancient grain with origins in South America. Students were captivated by quinoa’s history as the “mother of all grains” in Incan culture and its versatility as a superfood. Preparing an apple and quinoa breakfast together allowed students to build confidence in their cooking skills, reinforcing that nutritious ingredients can be both simple and satisfying to prepare.
The Farm-to-Table Connection: Shrub Oak International School’s On-Campus Farm
Shrub Oak International School’s commitment to nutrition is also evident in its dedication to farm-to-table experiences, with an on-campus farm that produces fresh vegetables, herbs, and seasonal fruits. This farm serves as a vital resource, offering students the opportunity to witness food production firsthand and fostering a greater understanding of where their food comes from. Through hands-on activities like planting, harvesting, and preparing farm-grown ingredients, Shrub Oak International School students build a tangible connection to the earth, promoting a sense of responsibility toward sustainable eating.
Seasonal events tied to the farm further enrich the students’ culinary experiences. Fall, for example, brings apple picking and pumpkin harvesting, where students gather fresh produce and use it to make seasonal recipes like apple crisps and pumpkin muffins. The farm also supplies many of the ingredients used in Foodie Wednesdays, linking classroom and kitchen lessons to the environment. This connection encourages students to explore the flavors and textures of fresh ingredients, making healthier eating a natural and enjoyable choice.
In addition to promoting healthy eating, the farm contributes to a sensory-rich learning environment. Working with soil, plants, and fresh produce engages students in multisensory experiences that are both grounding and rewarding. Through these activities, students learn about the cycles of nature, the hard work behind food production, and the value of supporting local agriculture—all of which align with Shrub Oak International School’s emphasis on real-life skills and self-sufficiency.
Building Life Skills Through Culinary Education
Shrub Oak International School’s comprehensive approach to nutrition also emphasizes the development of life skills, which are vital for students preparing to transition to more independent living. From Foodie Wednesdays to farm-based activities, students have ongoing opportunities to practice skills that build confidence and self-reliance, including grocery shopping, following recipes, and managing food safety. Culinary education helps students develop an understanding of portion control, balanced meals, and dietary variety, which are essential knowledge that support a healthier lifestyle.
Foodie Wednesdays exemplify this practical education model. Through these weekly culinary events, Shrub Oak International School students learn to appreciate food’s role beyond simple sustenance, seeing it as a means of connecting with other cultures, building community, and supporting individual health. These experiences make new foods more accessible and familiar, helping students expand their dietary preferences and feel comfortable with a broader range of flavors and textures.
The collaborative nature of these activities also promotes social interaction. Cooking together fosters teamwork and communication as students take on different roles and share responsibilities, from chopping ingredients to setting the table. In an environment that values inclusivity and respect for each student’s unique learning pace, these group meals become moments of joy and accomplishment, where students celebrate the results of their hard work together.
Accommodating Special Diets: A Flexible Approach to Nutrition
At Shrub Oak International School, the full-time chef works closely with the nutritionist to ensure that all students’ dietary needs are carefully met, including those with specific dietary restrictions. Whether a student requires gluten-free options, follows a kosher or vegan diet, or has food allergies, Shrub Oak International School can accommodate their needs with balanced, flavorful meals without compromising variety or taste. This personalized approach allows students to participate fully in mealtimes and culinary activities, knowing that their health and preferences are respected.
Off-Campus Cooking Classes at Catania’s
Expanding on their culinary education, Shrub Oak International School students also participate in off-campus cooking classes at Catania’s, a local restaurant known for its warm, community-focused environment and commitment to authentic Italian cuisine. Here, students have the chance to learn from professionals, exploring techniques like pasta making, sauce preparation, and working with fresh, local ingredients. These sessions at Catania’s offer students a unique, immersive experience, helping them build confidence as they practice skills in a real-world kitchen setting. This collaboration with a local business not only enriches students’ culinary knowledge but also fosters a strong sense of community connection, reinforcing Shrub Oak International School’s commitment to preparing students for independent and fulfilling lives.
Looking Ahead: A Lasting Commitment to Health
Shrub Oak International School’s nutrition program is an evolving journey, one that continuously seeks new ways to enrich students’ understanding of food and wellness. As Foodie Wednesdays continue, students can look forward to exploring a broader range of cuisines and ingredients. Planned themes include international dishes and seasonal produce, giving students even more opportunities to broaden their palates and discover foods that nourish both body and mind.
The commitment to health and nutrition at Shrub Oak International School reflects the school’s broader philosophy: to prepare students for fulfilling lives through experiences that foster independence, resilience, and self-confidence. With the guidance of their nutritionist, the support of farm-to-table practices, and the excitement of hands-on culinary adventures, Shrub Oak International School students are empowered to make informed choices about their own health. Each meal becomes an opportunity to learn, grow, and enjoy the diverse and nourishing world of food.
Michael Koffler of Shrub Oak International School’s focus on nutrition is a model of how schools can integrate wellness into everyday learning. By prioritizing personalized dietary support, immersive culinary experiences, and sustainable farming, Shrub Oak International School ensures that students are well-equipped to make healthy choices for life. Through these experiences, the school instills a lasting respect for food, nutrition, and well-being—values that students carry forward as they navigate adulthood.
