On February 11, 2014, Explore 2000 third year students went on a field experience to Carmine’s Pizza Factory, Jersey City for a hands-on pizza making lesson! The students are currently learning about the ‘Human Body’ and which nutrients are most important to keep your body properly fueled. Throughout the pizza making process, the third years talked about the specific benefits your body gains from eating each topping, like the dough, cheese, and sauce, for example. The students started off each with their own piece of dough to spread out and prepare their own personal pies. “The dough provides carbohydrates and lipids, which are important to boost your energy” –Cole Quist. After they spread out their dough, they were ready to add their tomato sauce. Carmine assisted the third years to make sure that they added the perfect amount! “The tomato sauce provides lycopene to help lower blood pressure and help support joint tissues.” –Makayla Blount
Next came the cheese! “Mozzarella cheese provides calcium for the bones and protein to rebuild cells.” –Sarah Mclain
Then the toppings and into the oven! “We learned from our previous field experience at Whole Foods, that it is a necessity to have a variety of color on our plate. For pizza, the toppings bring that color to our diets. For instance, mushrooms are a great source of vitamin D, potassium, riboflavin, niacin, and many more. All of these combined can help to prevent cancer AND they taste great! Because mushrooms have both macronutrients and micronutrients, they provide a great source of everything.” –Perry Martijena
"Although pizza is typically thought of as an unhealthy food, if we add colorful, healthy toppings, it can be great tasting and nutritious!” –Cole Quist
