School nutrition professionals across the Commonwealth have been hard at work to ensure that children are receiving quality food to support their health and wellness. Check out the recent news and resources surrounding school nutrition.
Salem’s school food service team along with the Chefs at Project Bread, the state’s leading anti-hunger organization, have been cooking up nutritious and delicious recipes during their recent Sheet Pan Showdown , where participants create delicious new recipes in just 60 minutes cooked on sheet pans using all ingredients provided in a mystery box. Their newest Shawarma Chicken menu item has become a big hit in schools across the district.
Franklin Public Schools hopes to make a difference and fight back against global warming with composting. Students are learning to reduce waste by throwing away their leftovers into designated compost bins, which will then be converted to electricity to power farms, leading to more dairy products.
Framingham State University students in the Coordinated Program in Dietetics are promoting school wellness and healthy eating in schools across the state. Student dietitians have presented nutrition education lessons to children in Braintree and Worcester about healthy eating options, including the benefits of eating a “rainbow” of fruits and vegetables and eating good sources of protein.
The Culinary Institute of Child Nutrition recently released three new hands-on culinary trainings called Menus of Flavor. Originally developed by the John C. Stalker Institute of Food and Nutrition, Menus of Flavor is intended to teach foundational culinary skills to school nutrition professionals with a focus on flavor profiles of global cuisines including the Mediterranean, East and Southeast Asia, and Latin America.
Article submitted by JSI intern Ashley Aponte, FSU Nutrition & Health Studies program.