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ROB MCCLENDON: WELL THERE ARE MULTIPLE REASONS WHY AMERICANS ARE TOO HEAVY.
BUT FEW WILL DENY HOW WE EAT AND WHAT WE EAT CERTAINLY MAKES AN IMPACT.
HERE IS OUR PAIGE WALLACE.
PAIGE WALLACE: TEACHING YOUTH THE CONNECTION BETWEEN FOOD AND HEALTH IS
A GOAL YUKON HIGH SCHOOL TEACHER, LOUISE TERRY, STRIVES TO ACHIEVE; YET,
IT WAS ALSO A LESSON THAT CHANGED HER LIFE.
PAIGE WALLACE: TODAY'S LESSON, HOW TO MAKE A HEALTHY EGG SANDWICH.
LOUISE TERRY: THE FAT IN AN EGG COMES FROM WHAT?
THE YOKE.
SO IF YOU REMOVE THE YOKE, FROM THE EGG, HOW MUCH OF THE FAT ARE YOU REMOVING?
ALL OF IT.
ALL OF IT.
VERY GOOD.
PAIGE: YUKON HIGH SCHOOL TEACHER LOUISE TERRY IS TEACHING STUDENTS ABOUT
THE IMPORTANCE OF MAKING HEALTHY CHOICES THROUGH HER PERSONAL NUTRITION AND
FOOD SCIENCE CLASSES.
LOUISE: WELL WE KNOW THAT THIS IS THE FIRST GENERATION OF CHILDREN
THAT ARE NOT GOING TO OUTLIVE THEIR PARENTS.
AND THAT'S A VERY FRIGHTENING STATISTIC.
WE ARE THE NUMBER ONE COUNTRY WITH OBESITY; WE'RE THE NUMBER ONE
COUNTRY WITH THE MOST PEOPLE WITH DIABETES, HIGH BLOOD PRESSURE, AND
CANCER.
AND THAT'S WHAT I DO IS, I TEACH THE STUDENTS HOW TO MAKE HEALTHIER CHOICES,
AND HOW TO HELP THEIR OWN PARENTS, BECAUSE MANY GO HOME AND THEY'RE TEACHING
THEIR PARENTS WHAT THEY'RE LEARNING IN CLASS AND THEIR PARENTS DIDN'T KNOW
THAT.
AND THEN WHEN THEY GROW TO HAVE THEIR OWN FAMILY, THEY CAN PASS THAT DOWN,
AND HOPEFULLY THEY'LL BE THE GENERATION THAT STOPS THE EPIDEMIC THAT WE'RE IN
RIGHT NOW.
PAIGE: LEARNING HEALTHY CHOICES, AS WELL AS, HOW TO COOK.
LOUISE: AND SO YES, THE PREPARATION, LEARNING HOW TO PREPARE THE FOOD IS
VERY IMPORTANT.
TODAY, THEY'RE LEARNING ABOUT EGG COOKERY.
AND ONE OF THE PRINCIPLES OF EGG COOKERY IS TO USE LOW HEAT, AND THEY'RE NOT
SUPPOSED TO HAVE COLOR ON THEM.
SO YOU CRACK AN EGG AND WHAT DO YOU HEAR?
SSSSS; THE SIZZLE.
WELL YOU'RE TOUGHENING YOUR PROTEIN, YOU'RE LOSING YOUR NUTRIENTS
ALREADY, YOU'RE OVERCOOKING IT, AND YOU'RE CHANGING, YOU'RE ALTERING
THE ACTUAL FLAVOR OF THE WAY THE FOOD SHOULD BE.
SO THE KIDS COME IN HERE, THEY LEARN THE PROPER COOKING TECHNIQUES, AND
THEN THEY'RE LEARNING THAT THE FOOD TASTES BETTER.
PAIGE: AND IS BETTER FOR YOU.
PATRICK WALLACE SAYS HE'S LEARNING HOW TO EAT RIGHT.
PATRICK WALLACE: I'M DOING A BODY BUILDING COMPETITION, TEEN
DIVISION.
I'LL BE TRYING TO GET INTO THE 185 WEIGHT CLASS.
OVER THE SUMMER I STARTED LOOKING AT MY NUTRITION A LITTLE MORE, BECAUSE I WAS
JUST GETTING VERY UNHEALTHY.
PAIGE: AND FOR SAWYER HALL, HE PLANS ON USING HIS NEW SKILLS TO PURSUE A
CAREER IN THE FOOD INDUSTRY.
SAWYER: I WANTED TO DO CULINARY ARTS, AND I KNEW IT WAS PREREQUISITE TO
TAKE CULINARY SCHOOL, I WANT TO BE A PASTRY CHEF WHEN I GET OLDER.
PAIGE: TERRY TEACHES HER STUDENTS, THE CONNECTION BETWEEN FOOD AND HEALTH.
A LESSON SHE HAD TO FIRST LEARN HERSELF.
LOUISE: I WEIGHED 335 POUNDS, AND I'VE TAUGHT NUTRITION AND FOODS ALL MY
LIFE.
AND I'VE GONE AROUND AND TASTED EVERYTHING THAT THE STUDENTS MAKE.
AND I FINALLY TOOK RESPONSIBILITY FOR MY OWN HEALTH.
AND IT'S A JOURNEY.
THE FIRST ROUND, I LOST THE WEIGHT WITH EXERCISE.
YOU KNOW 3500 CALORIES EQUAL A POUND OF FAT, WHETHER IT'S GOOD FOODS OR
BAD FOODS, AND TO LOSE THAT YOU HAVE TO HAVE A DEFICIT, AND YOU CAN'T
STOP EATING, THEN YOUR BODY SHUTS DOWN AND IT HOLDS EVERY CALORIE YOU
TAKE.
SO YOU HAVE TO EAT TO LOSE WEIGHT.
PEOPLE DON'T UNDERSTAND THAT, AND THAT WAS HARD FOR ME TO UNDERSTAND; EVEN
THOUGH I TAUGHT THIS.
SO THEN I FINALLY PUT IT TO THE TEST OF THE NUTRITION AND THE SIX
SMALL MEALS A DAY, AND I KNEW WHY THAT WAS MORE IMPORTANT TO KEEP THE
BLOOD SUGARS LEVEL AND EVEN, AND SO THAT YOU'RE NOT STARVING ALL THE TIME
TO KEEP THE BODY REFUELED.
AND THE WEIGHT STARTED COMING OFF, THE STUDENTS SEE IT COMING OFF.
SO THEY SEE IT, IT'S ENCOURAGING TO THEM, AND THAT'S WHAT I SHOULD HAVE
BEEN DOING YEARS AGO.
PAIGE: AN OPPORTUNITY TO SET AN EXAMPLE, BY TEACHING THE IMPORTANCE OF
NUTRITION, IN A LIFE CHANGING WAY.
PAIGE WALLACE: IN RECENT YEARS, MS TERRY'S CLASS HAS COMPETED AT THE FCCLA
CULINARY ARTS COMPETITION, EARNING THEM OVER ONE HUNDRED THOUSAND DOLLARS
IN CASH PRIZES.