Words can't describe the scent of bubbling yeast, for instance, or the sticky feel of kneading dough. It makes sense, then - five senses - that teachers at Park Elementary School go out of their way every year to give second-graders a nutrition unit that is truly hands-on.

Seventy-four children and four teachers participated in the week-long unit, which included: walking field trips to Jean-Pierre's Bakery and the DoubleTree Hotel; in-class cooking lessons on bread, butter and soup; and a student-served luncheon to more than 100 visiting parents.

"Coordination is important," said second-grade teacher Pam Peavey, putting it mildly. A police escort across Camino del Rio also helps, she said.

The school has been doing the field trips and lunch for 15 years as part of its health curriculum. Teachers review the food groups and what they do to keep the body strong and healthy. The school uses USDA resources and software, but nothing replaces experience, Peavey said.

"This is by far the best way to assimilate the information. When you do, you learn."

Doing included passing around wheat kernels for chewing to learn about gluten, and taking turns shaking cream in a jar to make butter. It also included mouths-on training.

During the field trip on Thursday, DoubleTree Executive Chef Jack Kays passed around samples from each of the food groups: crackers, cheese, celery, pineapple and smoked turkey. He then asked the students to use words to describe the textures and flavors, which they did enthusiastically.

Kays engaged the children with an analogy of gas in a car on a trip to Disneyland to help explain the food pyramid.

"We need fuel in our system in order to run right. That's food and water. But some fuels are good for us and will help us drive a long way, and some are not so good."

Kays explained that the top of the pyramid is tasty because it has more sugar and flavor, but it doesn't have as much long-term value as the other food groups.

That didn't stop the students from staring at a plate of treats.

Kays teased them: "I was told you guys didn't want a cookie, so ," and was greeted with a loud chorus of "No!"

On Friday, the children were saying yes to helpings of bread and butter they made themselves March 19. They proudly served it to their family members during the "Super Special Luncheon."

Stone Soup was the highlight of the menu. It was inspired by the classic children's book about French soldiers going door to door and asking peasants for soup ingredients.

Parents contributed individual ingredients and students combined them in large crock pots in each classroom. The vegetable soup was fresh and filling, and the bread had a sweet, hearty flavor.

Nineteen children wearing handmade chef hats served about 30 adults and children in Peavey's classroom. Students had fun catering to their guests, and more than one mother delighted in being served for a change.

Peavey said she works to teach that a meal is more than food.

"I have the children meet their guests and escort them to chairs. They have placemats with books we've read as conversation starters. I work with them on manners and how to be a host or hostess, like serving your guests first."

After a week of intensive training, will the children choose celery over cookies? Not likely, but they may be more aware of the healthier option.

"We have a lot of learning that takes place that builds a foundation of understanding," said Peavey. "Kids come away with a new reason to feel passionate about making good food choices."

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