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The Series and its Learning Goals

Fizzy and his crew are on a mission to halt the children’s obesity epidemic by serving up a fun mix of nutrition info, healthy eating tips, and simple recipes. Aimed at kids 6-8, Fizzy hopes to empower children and parents to take control of their food choices by spending more time in the kitchen and less time in the drive-through. Fizzy focuses on a few educational goals that are designed to positively change the eating and exercise habits of children.

Fizzy’s Educational Goals:

  1. To create a positive change in the current state of childhood nutrition.
  2. To encourage daily physical activity and exercise.
  3. To promote basic nutrition and proper portion-size, the importance of eating three meals a day (especially a good breakfast), and the value of family meal-time interactions.

The Lunch Lab provides practical and positive examples of healthy eating and regular exercise within the framework of an entertaining format. The program’s advisory board, which includes a specialist in diabetes and metabolic diseases, a university educator in the field of health education, and a team of seasoned food writers, ensures that the information provided meets scientific and educational goals. Relying on its advisory team as well as the national standards set by the USDA, the program ensures that, in addition to being fun, both it and the Lunch Lab web site are educational for children and their parents.

Season 1 Goals

scenes from season 1

Nutrition concepts are not as complicated as people think! Often, families lack proper information about the basic rules for a healthy lifestyle. Fizzy’s goal is to provide an informative overview of food and nutrition topics with an emphasis on fruits, vegetables and whole grains. Most researchers agree that a diet rich in fruits and veggies are the key to healthy nutrition, avoidance of obesity, and disease prevention.

Advisory Team:

Dr. Craig Sussman | Health and Nutrition Advisor

Craig Sussman, MD is a graduate of the Temple University School of Medicine and is a board certified specialist in internal medicine and metabolism. He is currently an Associate Professor of Clinical Medicine at Vanderbilt University in the divisions of general internal medicine and endocrinology, diabetes, and metabolism. His research has been in the area of reversible causes for high blood pressure. He is an expert in all aspects of nutrition as it affects health.

Dr. Sharon Shields | Education Advisor

Sharon Shields, Ph.D. is a graduate of Peabody College (Vanderbilt University) and studied in the area of exercise physiology and community health. She is currently a Professor of the Practice of Human and Organizational Development at Vanderbilt University and teaches health and human services courses. In addition, she is the Director of the Community Development and Action Master’s Degree Program. Her area of research is in community health access and delivery.

Sally Sampson | Food Advisor

Ms. Sampson is the author of over 15 cookbooks including: Souped Up! (Simon and Schuster, 2003), The James Beard Award Nominated Fifty Dollar Dinner Party (Simon and Schuster, 1998), and co-author of The Diet Workshop’s Recipes for Healthy Living (Doubleday, 1995). Ms. Sampson has contributed to Self, Bon Appetit, Food and Wine, The Boston Globe, Boston Magazine, Slammed, Mode, and Fine Cooking. She was the Editor-in-Chief of and a Senior Writer for Cooks Illustrated Magazine.

Bryan Roof, RD, LDN | Food Writer, Dietitian

Bryan Roof RD, LDN, is a chef, registered dietitian, writer, and proprietor of Fancy-Sauce Culinary Consultants. As a graduate of Johnson and Wales University and Framingham State College, he has refined his kitchen skills at many award-winning restaurants, and completed dietetic internships at Tufts University and Share Our Strength, among others. For the past three years, Bryan has worked as a Test Cook and Associate Editor at America’s Test Kitchen, where he has authored recipes and feature articles for Cook’s Illustrated magazine, several cookbooks (including a soon-to-be-published cookbook about healthier eating), and the company’s top-rated PBS cooking show.

Kris Widican, MS, RD | Food Writer, Dietitian

Kris Widican is a registered dietitian (RD), chef, and writer who specializes in culinary nutrition, a discipline within the field of dietetics that focuses on integrating great flavor with healthful food choices. As proprietor of KW Cuisine, she consults with independent food and beverage operators, industry groups, and non-profits on a variety of recipe development, menu planning, and nutrition communications projects. Kris teaches healthy cooking and nutrition classes tailored to the specific dietary needs of individuals and families, such as food allergy, diabetes, or weight loss. She also develops recipes and writes for Cook’s Country magazine at America’s Test Kitchen.

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