Juggling Fruits and Vegetables into School Meals


It’s a circus in here – literally! Staff from Beavercreek elementary schools used children’s love of the circus to introduce the topic of juggling fruits and vegetables into their diet. School nutrition staff joined with classroom teachers, parent volunteers and administrators to promote the importance – and fun – of healthy eating. Even the school mascot, Bucky Beaver, jumped into the event.

Circus Themed-Lunch

Over 1400 students, from six elementary schools, participated in the fun event.

Over a six-day campaign, students learned nutrition facts via morning announcements. The messages were simple and tied to the event theme. One example is ‘juggle more carrots into your diet because they help your eyes’. During lunch, a juggler from the district administration visited with students while literally juggling broccoli, apples and oranges. “The students loved it,” explained Student Nutrition Supervisor, Connie Little. Through the building-wide marketing methods, a message of healthy food choices reached 3355 elementary students.

Big top tent in the cafeteria.

Red and white tablecloths over a wire create a big-top tent.

Students also participated in the event by coloring sheets that illustrated the wide variety of fruit and vegetables. Brightly colored sheets filled the cafeteria walls with 30 different types of fruits and vegetables.

School staff also personalized their event. At Valley Elementary School, manager Cindy Stall, custodian Todd Mendenhall and parent volunteer Kathy Perez, draped alternating red and white tablecloths over a wire to create a big-top tent that hung over the serving area. The tent created a huge level of excitement.

The star of the show was the circus-theme plated lunch. A turkey-beef hot dog, fresh carrots, a Red Delicious apple, snow peas, whole grain animal crackers and cold delicious milk were served in a red and white striped circus-themed box.

A focus of the district has been to increase meal participation. For the day of the circus-themed lunch, participated increased by 6.7% – an average increase of 22 lunches per building.

The snow peas were also an overwhelming success. Approximately 1400 children consumed this new menu item. The district plans to repeat the themed-event and add snow peas to the menu.

BCreek_BuckyBeaver_Poster_May2016jpg

School mascot Bucky Beaver joined the fun.

Writing Contest Encourages Future Chefs


The fifth grade students at Diley Middle School wrote essays about their interest in cooking, and stated why they wanted to be chef for the day. Writers of the winning essays earned an opportunity to cook for their peers. The event drew close to 300 entries – and increased meal participation.

Chef for the Day

The Food Service Department staff created the writing contest as a way to further involve Pickerington students into school nutrition activities. Head cook Becky Loar created a videotaped message explaining the writing contest, and encouraged all students to submit an entry. The message played during the morning announcements and the response was tremendous. Excerpts from the winning entries are below:

Arlo exclaimed, “I come from a long line of amazing chefs!”

Ella described “the calming sense” she receives when cooking, and how much she enjoys the process as “sweet aromas are spreading happiness through you.”

Layla kept her reasoning simple and straight from the heart: “I love to cook and bake with my Mom, and I am very good in the kitchen.”

The three student winners helped Chef Pierre and the Diley kitchen staff cut, cook and plate toppings for a school-wide taste test event in April. “It was a fun day with lots of positive energy,” noted Judy Riley, Supervisor of Food Service. “Student sous chefs were thrilled to be part of the event and took an active role in encouraging their peers to try something new.”

dileystaff_pizzatray_2016

Heather Hedgepeth (Diley Principal), Judy Riley (Food Service Supervisor), Chef Pierre Wolf and Heather Loar (Diley Head Cook) prepare for the taste test event.

Taste Testing with the Student Chefs

All 580 Diley Middle School students received a sample of two different pizzas. The Chicken Poblano Mexican Pizza featured a soft pliable crust. Personalized toppings included fire-roasted Poblano peppers, refried beans, diced tomatoes, corn and black bean salsa and red onions. The Primo Gusto Pepperoni Pizza featured sun dried tomato sauce, fire-roasted garlic, pepperoni, mozzarella cheese and sliced mushrooms. Students loved the ability to personalize their pizza with the various vegetable-based toppings.

  • 90% of the students who tried the pizza stated that they would buy it again.
  • Primo Gusto Pepperoni Pizza was the most popular topping, sampled by 70% of the students.

Chef for the Day increased meal participation at Diley Middle School by 100 meals, and the two vegetable-enhanced pizzas are now on the menu.

Smarter Lunchroom Strategies throughout the District

Chef for the Day was one part of Pickerington Local Schools year-long plan to increase fruit and vegetable consumption. At all the elementary and middle schools locations, staff added a variety of new items to the menu, placed fruit baskets in busy locations, moved salad bars to a more visible location and hung colorful posters in the dining area.  Highlights include:

  • Nacho munchables – a new vegetable and bean nacho entrée was added at four elementary and one middle school. The item is now a K-6 meat alternate.
  • Carrots and celery with hummus dip won a taste test and has been added to the weekly menu as a meat alternate.
  • Harmon Middle School added Salad Bar Wednesday and a Sub Bar Day to encourage vegetable purchases. The salad bar is rolled out to the cafeteria on Sub Bar Days to encourage veggie toppings to both sandwiches and salads. The Supervisor noted that vegetable waste is now minimized and students are adding extra vegetables to their subs. The sale of both salads and subs has increased.

Activities from this project were funded by a United States Department of Agriculture Team Nutrition Training Grant.

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Harmon Middle School kitchen staff added Sub Bar Day to the menu. Students can add a variety of vegetable toppings to their sandwich.

 

Students Enjoy International Flavor


Knox County Career Center students recently sampled pho, the national dish of Vietnam, and then learned how to prepare the soup at home.

Knox County Career Center (Knox CCC) is located in Mount Vernon, Ohio. In this non-traditional high school setting, students prepare for a career while also completing their junior and senior years. Bruce Kreidler, Food Service Director, thought his students would enjoy the unique flavors of the soup – and he was right!

Pho Adds International Flavor

Pho is a broth and noodle soup that also includes ½ cup of vegetables. Carrots, cabbage, zucchini, green onions and cilantro were added to rice noodles and served in a warm broth. The soup was a big success – 322 students and staff enjoyed the new item.

  • Students liked the combination of bite-sized vegetables with the rice noodles.
  • A handful of students also appreciated that the soup was gluten-free.

Not only was the soup tasty, it was easy to prepare.

Traditionally, pho is made with beef (pho bo) or chicken (pho ga). Kreidler made his pho with a turkey broth made from scratch using leftover turkey bones from the school’s Thanksgiving meals. Making his own broth was economical and allowed him to control the sodium content in the soup. Rice noodles were pre-cooked by soaking them in hot water for 30 minutes. The noodles were then placed in small bowls, with the hot broth added on top.

Dishes of Pho

Pho is a broth-based soup that includes vegetables and rice noodles. This version included carrots, cabbage, zucchini, green onions and cilantro in a warm turkey broth.

Students Prepare Pho for Families

At the conclusion of the lunch period, Chef Kreidler taught interested students how to prepare the soup. Students julienned carrots, used a mandolin to slice the cabbage and zucchini, and diced the onions and cilantro.

Several of the cooking class attendees recreated the dish for their families. The students reported their families enjoyed the deceptively simple, yet flavorful variation on chicken noodle soup.

“Pho is great comfort food,” remarked one Knox CCC student who cooked the noodle dish for her family.

Carrot, Kale & Spinach Smoothies

Pho was just one of the cooking events Kreidler implemented with his students. Earlier in the year, Kreidler set up a smoothie station in the cafeteria. Bowls overflowing with fresh carrots, kale, spinach, peaches, blueberries and pineapple were placed alongside a blender.

The bright green and purple smoothies grabbed the attention of every high school student.

  • 120 samples were consumed during breakfast.
  • 375 samples were consumed during lunch.

“I can’t even taste the vegetables in this smoothie!” exclaimed one student. “When can we have this on the menu on a regular basis?” asked several others. The high price of the ingredients will limit adding the smoothies to the menu on a regular basis, but Kreidler will explore ways to offer the smoothies for special occasions.

The two cooking events had high participation and high customer satisfaction. Students tasted 827 samples of new food items, and Kreidler reported that approximately 75% of the student body had positive responses to the smoothies and the soup.

Soups and smoothies are two alternative ways to offer vegetables within school meals. Give pho a try in 2017 and let us know how it goes!

knoxcc_chefcookingandstudents_july142016

Chef Kreidler tops rice noodles and vegetables with a homemade broth. The high school students enjoyed the international twist on chicken noodle soup.

 

Hello, My Name Is: YUMMY!


What is in a name? Product marketers will tell you – A WHOLE LOT! Product names are designed to be eye-catching and enticing for customers to purchase. Jazz up your menu with fun, tasty ways to describe fruits, vegetables, and entrées.

Take a look at the food items below:

Chicken Salad         Fiesta Chicken Salad

Green Beans            Garden Fresh Green Beans

Potato Soup             Creamy Harvest Potato Soup

Which items are you more likely to try – the ones on the left or the right? Why are these items more appealing?

The names on the right are detailed and descriptive. They provide a mental image and taste of the food item. When you think of fiesta chicken salad, what comes to mind?  A mixture of spices, a party, excitement, tasty…

Here are few ideas to keep in mind when creating food names for your cafeteria:

Creating a Name

Naming

  1. Food Properties: Use words associated with properties of the item – sizzling, rich, juicy. Descriptive, sophisticated names are better suited for middle school and high school students.
  1. Imaginative/Playful: Use fun or silly words to grab the attention of younger kids – black belt, lean mean, super star. These descriptions are appropriate for elementary school students.
  1. School Branding: Create names associated with the school colors or mascot – Monarch bowl, Panther pizza, Wildcat burger. Branding your cafeteria creates a community feel. This technique can be used for all age groups.

Once your team has decided on new, exciting names incorporate them into the lunch menu. Prime students by creating signs, posters and decals. Routinely rotate food item names to maintain student interest.

For more ideas, check out the Food Naming Word Bank under the Resources tab above.

Key to Naming

Get students involved in the naming process! Creating a buzz around a new food item will peak interest and increase desire to try the item. Here are a few ways you can get your students involved:

  1. Hold a contest. Choose a specific food item and have students come up with their own ideas.
  1. Student vote. After collecting all the names, allow students to vote on which ones they like best.

Engaging students in the naming process will allow them to take ownership. Kids will be more likely to try a food item if they are involved in the naming process.

Creating fun, exciting names is an easy change to make. By simply altering the perspective of food items, you will notice an increase in selection and participation!

Share Your Ideas!

What are some fun descriptive names that you use in your cafeteria? Share your ideas by leaving a comment below!

Don’t Forget to…SHOW US YOUR APPLES!

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