As their final project for Foods and Nutrition, students researched the restrictions of the USDA school lunch regulations and set out to create a fruit or vegetable side dish that fit the restrictions while still appealing to teenagers.
The students started by touring the school cafeteria and meeting our AWESOME foodservice director. They learned about challenges of planning healthy meals for students including USDA regulations, student preference, and budget.
Then students worked in teams to create a fruit or vegetable side dish that their classmates would enjoy.
The fruit or vegetable dish had to fit USDA guidelines. They followed these preliminary guidelines to narrow their search. Students calculated nutrition facts for the recipe using the My Recipe tool on the USDA’s SuperTracker. They entered that in Alliance for a Healthier Generation’s product calculator.
Students doubled and tripled the recipes and invited the school to come, sample, and vote for their favorite.
The winning recipe for each class was prepared in quantity to feed the whole school!
First block’s winning recipe was a veggie tater-tot casserole. Instead of the traditional cream-of-mushroom soup, students made my favorite dairy-free cauliflower “cheese” sauce. The “tater tot” layer was made from shredded potatoes and pureed chickpeas.