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Ethnic Foods & Education/Smith & Frandsen Ethnic Foods & Education successes shared and lessons learned Highline & Seattle Public Schools Presented by:

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Presentation on theme: "Ethnic Foods & Education/Smith & Frandsen Ethnic Foods & Education successes shared and lessons learned Highline & Seattle Public Schools Presented by:"— Presentation transcript:

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

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

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

4 Ethnic Foods & Education/Smith & Frandsen 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

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

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

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

8 Ethnic Foods & Education/Smith & Frandsen Considerations. Labor hours Equipment Transportation Equipment and kitchen type Staff training Cost Nutrient profile Authenticity Working with vendors Communication Ingredient availability Appearance Bid laws Seasonality of produce Menu placement Acceptance- taste

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

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

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

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

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

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

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

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

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

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

19 Ethnic Foods & Education/Smith & Frandsen Meal Costs (food) MealSeattleHighline Vietnamese$1.00$0.92 Somali$0.72$0.90 Thai$0.94$0.96 AA$0.88$0.91 Filipino$1.19$1.52 Hispanic$0.71$0.81 South Pacific$0.98$1.04 Chinese$0.92$0.96 Mediterranean$1.02$1.09 Too much Just right Could do more

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

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

22 Ethnic Foods & Education/Smith & Frandsen 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

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

24 Ethnic Foods & Education/Smith & Frandsen 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

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

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

27 Ethnic Foods & Education/Smith & Frandsen 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

28 Ethnic Foods & Education/Smith & Frandsen 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!

29 Ethnic Foods & Education/Smith & Frandsen 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

30 Ethnic Foods & Education/Smith & Frandsen Contact Us Kirsten Frandsen Nutrition Coordinator-STEPS to Health King County (Seattle, Highline and Tukwila School Districts) Brianna Smith, RD Nutrition Services Manager


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