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Guest Chef Demos Increase Student Engagement with Local Food
MONDAY, OCTOBER 8
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Guest Chef Demos Increase Student Engagement with Local Food Author(s): D. C. Brewer, M. Mattfeldt-Beman; Dept of Nutrition & Dietetics, Doisy College of Health Sciences, Saint Louis University, St. Louis, MO Learning Outcome: Participant will describe the benefits and application of guest chef demos during school lunches and learn ways to overcome barriers. Healthy Eating with Local Produce assisted an independent school food service operation to launch and operate a farm to institution program. To make the program sustainable, staff, student, and community involvement were key components. In an effort to engage the community and students simultaneously, a Guest Chef Demo program was initiated. A protocol was developed to assist the school with organizing for the event, provide guidance for the guest chef, and to evaluate the event. Chefs from prominent restaurants located in the school district volunteered their time to conduct demos during lunch for 489 middle and high school students once a month. Different than traditional demos, these were done in 20 minutes or less during each of 5 daily lunch periods. Recipes were coordinated with the menu template developed to target a seasonal fruit/vegetable, provide nutrition education, highlight a local food event, and spotlight a local farmer. The chefs showcased creative gourmet preparations and flavor combinations of the fruit/ vegetable of the month. Many of the demo recipes were outside the student’s dietary comfort levels and challenged them to open their minds and expand their pallets. All were highly rated by the students and staff. Implementation of a successful Guest Chef Demo program includes assessing barriers to captivating student attention, scheduling chefs, and maximizing student’s interactions with the chefs. Several positive effects have developed from the program including mentor relationships. Funding Disclosure: Missouri Foundation for Health - Healthy and Active Communities Funded Healthy Eating with Local Produce (H.E.L.P.).
Rare Khorasan Wheat Provides A Nutrient-Dense Substitution for All-Purpose White Flour with No Palatability Issues Author(s): A. Katz, A. David, I. T. Forrester; Morgan State University, Baltimore, MD Learning Outcome: Participants will identify the nutritional differences between khorasan wheat and traditional all-purpose white flour and extrapolate that khorasan wheat can be successfully substituted for all purpose white flour for increased health benefits. Khorasan wheat, a virtually unknown relative of durum wheat, is high in protein, fat, and fiber, a rich source of antioxidants which are known to reduce the risks for cancers and cardiovascular diseases, and reported to be less allergenic than wheat from which all-purpose flour is made. With the rising incidence of wheat allergies and chronic conditions, can the underutilized khorasan wheat be a suitable substitute for all-purpose flour with respect to the following sensory attributes: texture, visual appeal, aroma, moistness, and overall acceptability? Does an overall difference exist between samples and would objective testing show a detectable textural difference in the interior and exterior of baked products. Subjective and objective tests was performed on muffins formulated with 100% khorasan wheat, 100% all-purpose flour and a 50/50 blend of khorasan wheat: all-purpose flour to determine five specific sensory attributes: visual appeal, aroma, texture, moistness and overall appeal. Sensory data was collected from 34 panelists using the Degree of Difference test and the Hedonic score card. Objective testing utilized the TA-Texture Analyzer to determine interior and exterior textures. Results showed 100% khorasan wheat muffins were preferred to 100% all-purpose flour for visual appeal, texture, moistness, overall acceptability. The 50/50 blend was intermediate with the all-purpose flour being the least preferred for all sensory attributes with the exception of aroma. Objective testing showed no significant differences in textures of the muffins. It was concluded that the nutrientdense khorasan wheat can successfully replace traditional all-purpose white flour with high consumer preference. Funding Disclosure: None.
Healthy Eating With Local Produce (HELP) - Boldly Brings Locally Grown Foods into School Lunch
Creative and Innovative School Breakfast Models and Outreach
Author(s): M. A. Sawicki, M. Mattfeldt-Beman, K. Mettler; Dept of Nutrition and Dietetics, Doisy College of Health Sciences, Saint Louis University, St. Louis, MO
Author(s): S. Batheja, K. Beckwith; American Association of School Administrators, Alexandria, VA
Learning Outcome: Participants will be able to identify at least three key actions needed to incorporate locally grown produce into the school lunch program and set realistic goals that reach beyond traditional approaches of the past.
Learning Outcome: Increased knowledge of effectiveness of alternative breakfast models.
Purpose: The purpose was to model successful collaboration between local farmers, schools, families and children to incorporate locally grown produce into the school lunch program. Model: The socio-ecological model was used to develop strategies shaping individual behavior through experiential nutrition and gardening education for children and their families while creating change at the level of school and community through the purchase and use of locally grown produce in the school lunch program. Highlights: HELP established a food processing center and purchased foods that children liked from 35 local farmers within 150 mile radius of the school: Year 1 11,835 lbs local produce processed 10% goal Year 2 15,067 lbs local produce processed 15% goal
The American Association of School Administrators (AASA), through a grant from the Walmart Foundation, works to expand and enhance school breakfast programs in four urban school districts (Cincinnati Public Schools, OH; Los Angeles Unified School District, CA; Riverside Unified School District, CA; Syracuse City School District, NY). The districts have implemented innovative alternative breakfast models to provide more nutritious meals to more children. It has been documented that school breakfast has health and achievement benefits. In addition, healthy habits start early in life and set the stage for eating habits later in life. By implementing breakfast as part of the school day, students learn the benefits of starting the day with a well-balanced meal that includes essential nutrients necessary for growth and development.
Year 3 24,718 lbs local produce processed 20% goal The independently operated school food service incorporated the local foods into the school lunch menu. The project was uniquely supported by both school superintendent and food service. Target Audience: Nearly 1,160 students were given the opportunity to eat locally grown foods. The school district embraced the opportunity by building gardens, encouraging home gardens, supporting the “Recipes from Home” competition featuring winning student recipes at the local farmers market. Evaluation: Over 51,000 pounds of locally grown produce was purchased from farmers over the three year period and represented 16 locally grown fruits and vegetables served to children. Lessons learned included children’s preferences for bite sized foods; importance of children’s input through family favorite recipes and the power of collaboration to overcome barriers of locally grown food procurement. Funding Disclosure: Missouri Foundation for Health - Healthy and Active Communities Funded Healthy Eating with Local Produce (H.E.L.P.).
A-60
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
Districts have used creative delivery techniques, such as vending machines in Cincinnati and Syracuse. In addition, student and community outreach helps bring awareness to the benefits of breakfast. Cincinnati utilizes student athletes to help advertise the program to other students emphasizing the link between good nutrition and physical performance and learning. Riverside markets the program to students by holding a pajama party on the first day of the breakfast service. They have also created informative videos to highlight the success and importance to the community and other stakeholders. This session will highlight the successes of the districts and discuss the various designs of the delivery models. We will also explain how changing the delivery model has made positive impacts on the health and behavior of the students. Funding Disclosure: Walmart Foundation.
September 2012 Suppl 3—Abstracts Volume 112 Number 9
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Guest Chef Demos Increase Student Engagement with Local Food Author(s): D. C. Brewer, M. Mattfeldt-Beman; Dept of Nutrition & Dietetics, Doisy College of Health Sciences, Saint Louis University, St. Louis, MO Learning Outcome: Participant will describe the benefits and application of guest chef demos during school lunches and learn ways to overcome barriers. Healthy Eating with Local Produce assisted an independent school food service operation to launch and operate a farm to institution program. To make the program sustainable, staff, student, and community involvement were key components. In an effort to engage the community and students simultaneously, a Guest Chef Demo program was initiated. A protocol was developed to assist the school with organizing for the event, provide guidance for the guest chef, and to evaluate the event. Chefs from prominent restaurants located in the school district volunteered their time to conduct demos during lunch for 489 middle and high school students once a month. Different than traditional demos, these were done in 20 minutes or less during each of 5 daily lunch periods. Recipes were coordinated with the menu template developed to target a seasonal fruit/vegetable, provide nutrition education, highlight a local food event, and spotlight a local farmer. The chefs showcased creative gourmet preparations and flavor combinations of the fruit/ vegetable of the month. Many of the demo recipes were outside the student’s dietary comfort levels and challenged them to open their minds and expand their pallets. All were highly rated by the students and staff. Implementation of a successful Guest Chef Demo program includes assessing barriers to captivating student attention, scheduling chefs, and maximizing student’s interactions with the chefs. Several positive effects have developed from the program including mentor relationships. Funding Disclosure: Missouri Foundation for Health - Healthy and Active Communities Funded Healthy Eating with Local Produce (H.E.L.P.).
Rare Khorasan Wheat Provides A Nutrient-Dense Substitution for All-Purpose White Flour with No Palatability Issues Author(s): A. Katz, A. David, I. T. Forrester; Morgan State University, Baltimore, MD Learning Outcome: Participants will identify the nutritional differences between khorasan wheat and traditional all-purpose white flour and extrapolate that khorasan wheat can be successfully substituted for all purpose white flour for increased health benefits. Khorasan wheat, a virtually unknown relative of durum wheat, is high in protein, fat, and fiber, a rich source of antioxidants which are known to reduce the risks for cancers and cardiovascular diseases, and reported to be less allergenic than wheat from which all-purpose flour is made. With the rising incidence of wheat allergies and chronic conditions, can the underutilized khorasan wheat be a suitable substitute for all-purpose flour with respect to the following sensory attributes: texture, visual appeal, aroma, moistness, and overall acceptability? Does an overall difference exist between samples and would objective testing show a detectable textural difference in the interior and exterior of baked products. Subjective and objective tests was performed on muffins formulated with 100% khorasan wheat, 100% all-purpose flour and a 50/50 blend of khorasan wheat: all-purpose flour to determine five specific sensory attributes: visual appeal, aroma, texture, moistness and overall appeal. Sensory data was collected from 34 panelists using the Degree of Difference test and the Hedonic score card. Objective testing utilized the TA-Texture Analyzer to determine interior and exterior textures. Results showed 100% khorasan wheat muffins were preferred to 100% all-purpose flour for visual appeal, texture, moistness, overall acceptability. The 50/50 blend was intermediate with the all-purpose flour being the least preferred for all sensory attributes with the exception of aroma. Objective testing showed no significant differences in textures of the muffins. It was concluded that the nutrientdense khorasan wheat can successfully replace traditional all-purpose white flour with high consumer preference. Funding Disclosure: None.
Healthy Eating With Local Produce (HELP) - Boldly Brings Locally Grown Foods into School Lunch
Creative and Innovative School Breakfast Models and Outreach
Author(s): M. A. Sawicki, M. Mattfeldt-Beman, K. Mettler; Dept of Nutrition and Dietetics, Doisy College of Health Sciences, Saint Louis University, St. Louis, MO
Author(s): S. Batheja, K. Beckwith; American Association of School Administrators, Alexandria, VA
Learning Outcome: Participants will be able to identify at least three key actions needed to incorporate locally grown produce into the school lunch program and set realistic goals that reach beyond traditional approaches of the past.
Learning Outcome: Increased knowledge of effectiveness of alternative breakfast models.
Purpose: The purpose was to model successful collaboration between local farmers, schools, families and children to incorporate locally grown produce into the school lunch program. Model: The socio-ecological model was used to develop strategies shaping individual behavior through experiential nutrition and gardening education for children and their families while creating change at the level of school and community through the purchase and use of locally grown produce in the school lunch program. Highlights: HELP established a food processing center and purchased foods that children liked from 35 local farmers within 150 mile radius of the school: Year 1 11,835 lbs local produce processed 10% goal Year 2 15,067 lbs local produce processed 15% goal
The American Association of School Administrators (AASA), through a grant from the Walmart Foundation, works to expand and enhance school breakfast programs in four urban school districts (Cincinnati Public Schools, OH; Los Angeles Unified School District, CA; Riverside Unified School District, CA; Syracuse City School District, NY). The districts have implemented innovative alternative breakfast models to provide more nutritious meals to more children. It has been documented that school breakfast has health and achievement benefits. In addition, healthy habits start early in life and set the stage for eating habits later in life. By implementing breakfast as part of the school day, students learn the benefits of starting the day with a well-balanced meal that includes essential nutrients necessary for growth and development.
Year 3 24,718 lbs local produce processed 20% goal The independently operated school food service incorporated the local foods into the school lunch menu. The project was uniquely supported by both school superintendent and food service. Target Audience: Nearly 1,160 students were given the opportunity to eat locally grown foods. The school district embraced the opportunity by building gardens, encouraging home gardens, supporting the “Recipes from Home” competition featuring winning student recipes at the local farmers market. Evaluation: Over 51,000 pounds of locally grown produce was purchased from farmers over the three year period and represented 16 locally grown fruits and vegetables served to children. Lessons learned included children’s preferences for bite sized foods; importance of children’s input through family favorite recipes and the power of collaboration to overcome barriers of locally grown food procurement. Funding Disclosure: Missouri Foundation for Health - Healthy and Active Communities Funded Healthy Eating with Local Produce (H.E.L.P.).
A-60
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
Districts have used creative delivery techniques, such as vending machines in Cincinnati and Syracuse. In addition, student and community outreach helps bring awareness to the benefits of breakfast. Cincinnati utilizes student athletes to help advertise the program to other students emphasizing the link between good nutrition and physical performance and learning. Riverside markets the program to students by holding a pajama party on the first day of the breakfast service. They have also created informative videos to highlight the success and importance to the community and other stakeholders. This session will highlight the successes of the districts and discuss the various designs of the delivery models. We will also explain how changing the delivery model has made positive impacts on the health and behavior of the students. Funding Disclosure: Walmart Foundation.
September 2012 Suppl 3—Abstracts Volume 112 Number 9