Flyers director of player development Ian Laperriere remembers what it was like to live on his own as a young hockey player with little life experience.

Among a whole host of challenges associated with living independently for the first time was one very simple issue: getting food on the dinner table.

“I didn’t know -- I still don’t know -- how to cook anything,” Laperriere said. “But I didn’t know how to cook anything at that age. ... I didn’t know at 17, 18. Now I know by experience. Sometimes it’s an easy choice to make for them that will make a big difference at the end of the day. Like we tell those guys, everybody’s good, but that little difference -- nutrition, training -- is going to make you be in the NHL instead of the guy next to you.”

And so at this week’s Flyers development camp, which wrapped up Thursday evening, Laperriere added a different kind of off-ice training to the schedule. Split into two groups, the campers first toured the ACME Market down the street from Skate Zone with team dietician Amy Kaminski.

“We took them through the grocery store to show them how to shop the perimeter of the store and make better options with their food choices,” Kaminski said. “So if they were going to choose yogurt for example, that they had a low-fat yogurt versus a higher-fat yogurt.”

Kaminski spent about 45 minutes educating the prospects and answering questions like whether almond milk is better than cow’s milk, or if whole eggs are preferable to egg whites, despite the cholesterol.

“They like milk, and yogurt’s good,” said Sam Morin, the Flyers’ 2013 first-round pick, when asked what he took away from the experience. “Meat, protein -- we need protein. We need fat sometimes, too. Not a lot, just a little bit. And a lot of vegetables.”

The culinary education didn’t end there. Later, the Flyers’ prospects took a cooking class at a caterer nearby the Wells Fargo Center. That experience was received very well, Laperriere said.