Students create healthy recipes for Culinary Arts Fair

School nutrition professionals in one rural West Virginia district wanted to do more to educate students about nutrition, recognizing that engaging with students could help the effort to lower obesity rates and improve health. Wyoming County School District‘s Director of Child Nutrition and General Wellness Programs Rhonda Thomas created a student culinary arts fair to encourage a friendly competition for students to create healthy recipes.

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After School Cooking Classes Expand Learning

Students in two eastern Ohio districts have the opportunity to make snacks and simple meals for their families in an after-school cooking program that combines kitchen basics and recipes with educational lessons. The students make everything from pizza and parfaits to pies and salads, and learn how they can prepare food at home, letting parents join in the fun. 

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Connecting Classroom to Cafeteria in CT

When a student going through the lunch line asked why there was a potato in the fruit basket, Kate Murphy, SNS, Food Service Director for Naugatuck Public Schools in Connecticut, had an “ah ha moment.” Realizing that the child didn’t recognize a pear, Murphy determined more had to be done to support nutrition education.

While researching ideas for CT Grown for CT Kids Week, Murphy identified resources available from local farmers that could be used to create lesson plans. She knew it had to be something kids would be interested in – that’s when she got her big idea: pickles!

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