Five years ago, cookbook writer Sally Sampson was sick of hearing that the obesity epidemic was being fueled by a culture in which fast food was cheaper to buy than healthy food cooked at home.
So she decided to try a little experiment: She assembled a panel of teenagers and went about making their favorite fast foods.
According to Sampson, her version of a McMuffin had 28 percent fewer calories, 37 percent less fat and 34 percent less sodium. It also cost less than half what it did at McDonald's. Similarly, her version of a Double Whopper had almost 33 percent fewer calories, 38 percent less fat and 35 percent less sodium, and cost less than Burger King's, even when she bought the most expensive beef she could find. The panel's verdict: In both cases, the home-cooked versions were better.
All of which started Sampson thinking: What if she could give kids recipes for tasty, inexpensive, ethnically diverse, doctor-approved foods that they could cook with their families?
In 2010, she founded ChopChop Kids, a Watertown-based not-for-profit and publisher of ChopChop, a quarterly magazine available in English and Spanish and stocked with Sampson's recipes — dishes like "Peanutty Sesame Noodles," "Quesadillas de Huevo," "Monster Smoothies" and "Cauliflower Popcorn" — plus "fun food facts," games, puzzles and interviews with "healthy heroes" ranging from kid chefs to professional athletes to White House chefs.
"My idea was if children were cooking real food from scratch, they'd be eating less junk," Sampson said. "So I approached doctors I knew about the idea of doctors prescribing cooking."
The idea took off. Of the 150,000 copies printed of the first issue, 142,000 had been requested by doctors in 35 states to give to children and their parents during well-child visits, the children's equivalent of a physical.
Today, ChopChop Kids is a finalist in the startup accelerator MassChallenge, and the magazine is endorsed by the American Academy of Pediatrics.
"It's one of the best things out there for children, not just as an antidote to obesity, but as an age-appropriate way to learn the life skill of how to prepare healthy food to eat," said Dr. Barry Zuckerman, ChopChop Kids' chairman of the board and professor of pediatrics at Boston University School of Medicine.
Yvonne Adams of Watertown said that to her 9-year-old son Nathan, "protein" is a bad word, and her 5-year-old son Ari won't happily eat many vegetables.
"But ChopChop makes trying new things fun and exciting," Adams said. "The boys love doing as much of the cooking as they can by themselves. They loved making the zucchini and feta pancakes a while back. ... Of course, anything fruity and sweet is their favorite, and they've loved making the different popsicle recipes, especially since they can do that without any adult even in the room."
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