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Ethnic Foods & Education successes shared and lessons learned

Ethnic Foods & Education successes shared and lessons learned. Highline & Seattle Public Schools Presented by: Brie Smith and Kirsten Frandsen. Project Overview. Goal- offer meals to reflect student diversity Launched in September 2005 Funding sources

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Ethnic Foods & Education successes shared and lessons learned

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  1. Ethnic Foods & Educationsuccesses shared and lessons learned Highline & Seattle Public Schools Presented by: Brie Smith and Kirsten Frandsen Ethnic Foods & Education/Smith & Frandsen

  2. Project Overview • Goal- offer meals to reflect student diversity • Launched in September 2005 • Funding sources • Successes, challenges and lessons learned Ethnic Foods & Education/Smith & Frandsen

  3. Why Ethnic Foods? • Diverse student body • American diet- increased risk of chronic disease • NSLP = Higher quality diets overall • “Classroom to Cafeteria” connection Ethnic Foods & Education/Smith & Frandsen

  4. Goals and Objectives Goals: • Offer meals to reflect student diversity • Food and cultural education Objectives: • Increase participation in NSLP • Encourage healthy eating habits • Promote good will • Increase student knowledge Ethnic Foods & Education/Smith & Frandsen

  5. Cultures Ethnic categories represented: • African • Asian • South Pacific • Latino • Mediterranean Ethnic Foods & Education/Smith & Frandsen

  6. Recipes Sources: Recipe Contest Restaurants Staff Recipes Cookbook/Online Recipes Cultural “Potlucks” Native Individuals Other School Districts Ethnic Foods & Education/Smith & Frandsen

  7. Production • Feasibility • Recipe testing • Taste test- students/staff • Recipe modification • Retest in large quantities • Production records Ethnic Foods & Education/Smith & Frandsen

  8. . Considerations Ethnic Foods & Education/Smith & Frandsen

  9. Menus Vietnamese Vietnamese sandwich Tropical fruit cup Ethnic Foods & Education/Smith & Frandsen

  10. Menus Somali Somali Spaghetti Banana Tossed Salad (Italian Dressing) Ethnic Foods & Education/Smith & Frandsen

  11. Menus African American African American Gumbo Cornbread Yams Ethnic Foods & Education/Smith & Frandsen

  12. Menus Thai Chicken Curry (Phat Prik Gai) Brown Rice Papaya Ethnic Foods & Education/Smith & Frandsen

  13. Menus Hispanic Taco Supreme (tostada) Black Beans and Corn Salad Spanish Rice Watermelon Ethnic Foods & Education/Smith & Frandsen

  14. Menus Filipino Egg Roll (Lumpia) Pancit Noodles Filipino Fruit Salad Ethnic Foods & Education/Smith & Frandsen

  15. Menus South Pacific Luau Chicken Coconut Rice Cucumber Slices Baby Banana Ethnic Foods & Education/Smith & Frandsen

  16. Menus Chinese Mu Shu Chicken/Beef Mandarin Oranges Ethnic Foods & Education/Smith & Frandsen

  17. Menus Mediterranean Beef Gyros Hummus Mediterranean Salad & Tzatziki Grapes Ethnic Foods & Education/Smith & Frandsen

  18. Project Costs • Promotional materials $3.00/school • Food for recipe $200/culture • Labor costs 80 hours/culture. Ethnic Foods & Education/Smith & Frandsen

  19. Meal Costs (food) Too much Just right Could do more Ethnic Foods & Education/Smith & Frandsen

  20. Timeline Considerations: Recipe development Training Ordering Communication Anticipate problems! Ethnic Foods & Education/Smith & Frandsen

  21. Marketing & Promotions • Promotions: • Manager Initiated • Ethnic Food Buffet with Board • Seattle Staff Café • School Board Meals • Monthly teacher/staff emails • Posters Ethnic Foods & Education/Smith & Frandsen

  22. Educational Materials • Menu backs • Supplemental activity sheets • Lesson plans • Portion Sizes-Laos • 5 a day-Rainbow of colors-Cambodia • Eating together as a family-Philippines Ethnic Foods & Education/Smith & Frandsen

  23. Media Attention • Strong interest • TV stations • Highline Times • Seattle Post Intelligencer • KUOW/NPR Ethnic Foods & Education/Smith & Frandsen

  24. Feedback • Kitchen Managers • Vietnamese Meal • Well accepted, easy to make, strong smell! • Somali Spaghetti • Familiar to students, similar labor as spaghetti • Thai Meal • Too spicy, kids didn’t like it, but easy to make Ethnic Foods & Education/Smith & Frandsen

  25. Feedback • Teachers/Staff • Utilized menu back information • Stated value • Students • Mixed responses by school/grade • Authenticity? Ethnic Foods & Education/Smith & Frandsen

  26. Lessons Learned • Communication is very important • Realistic timeline • Promotions = increased excitement • Need more taste tests Ethnic Foods & Education/Smith & Frandsen

  27. Barriers & Challenges • Time consuming • Recipe development & testing • Staff training • Marketing and education • Working with local vendors • Food allergies • Produce considerations • Staff perception & participation • Keep authenticity with common thread Ethnic Foods & Education/Smith & Frandsen

  28. Outcomes/Successes • Increased visibility • Can fit within budget • Generated good will • Increases in lunch participation? • Scratch cooking vs. heat & serve • Supports 2005 Dietary Guidelines • Introduced & exposed students to other cultures through food! Ethnic Foods & Education/Smith & Frandsen

  29. Acknowledgments • Seattle and Highline School District Staff -Chris Neal- NS Director, Highline Public Schools -Anita Finch- NS Director, Seattle Public Schools -Wendy Weyer- Dietitian, Seattle Public Schools -Production Kitchen Mangers- BJ Weisberg, Jan Anderson, Kathye Slagg, Betty Heyden & Pam Chabot • Student volunteers from the University of Washington and Bastyr University Ethnic Foods & Education/Smith & Frandsen

  30. Contact Us Kirsten Frandsen Nutrition Coordinator-STEPS to Health King County (Seattle, Highline and Tukwila School Districts) kifrandsen@seattleschools.org 206-252-0686 Brianna Smith, RD Nutrition Services Manager smithbm@hsd401.org 206-433-2209 Ethnic Foods & Education/Smith & Frandsen

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