1. Power-Up Breakfast Caleb Davidson Nick Booth Gavin Roberts
Columbus East High School
Columbus,Indiana
FCCLA Central Region
Chapter Service Portfolio
Power-Up Breakfast

2. Table of Contents
Slide 1: Title Slide Slide 12: Timeline Slide 20: Knowledge Gained
Slide 2: Identify Concerns Slide 13: Activities, Tasks and Roles Slide 21: Reflection
Slide 3: Target Audience Slide 14: Budget
Slide 4-5: Goals Slide 15:Increase Awareness/Public Relations
Slide6-8: Planning Slide 16: Project Impact
Slide 9: Scope Slide 17: Youth Involvement
Slide 10: Project Organization Slide 18: Uniqueness
Slide 11: Partners Slide 19: Evaluation

3. FCCLA Summary

4. Submission page

5. Concerns

6. Identify Concerns/Address Needs
Approximately 1,569 students in school and according to the school cafeteria records, only around 100 students eat breakfast in the cafeteria.
Many teens skip breakfast on a regular basis.
Many students don’t eat for at least hours.
As teenagers, we need all the energy and nutrition we need to grow.
As a student athlete your body burns muscle mass if you aren't given enough calories.
Also, improvement on the students’ fruit and vegetable consumption is important.

7. Students at Columbus East High School consist of grades 9-12 with approximately 1,569 students total.
Students were targeted due to the lack of overall breakfast consumption in the morning.
Target Audience

8. Goals

9. Project Goal
The goal of our FCCLA project is to increase the amount of students, at Columbus East, that eat breakfast in the school cafeteria. Free nutritious breakfast created by our sports nutrition and wellness classes, will not only have 2 grams of protein (amount required by USDA breakfast program),but also appealing to the students at Columbus East.
The sports nutrition classes will compete for the best featured breakfast in the cafeteria through a taste test with other high school students. The winning kitchen will receive prizes and recognition. This will be paid for using a grant.

10. Goal Relating to Family and Consumer Science
The goal with our nutrition and wellness based project is to provide the students within Columbus East High School with the correct information about eating a healthy breakfast meal, as well as providing them with a healthy and nutritious breakfast.
Also more specifically...
Promote greater understanding between youth and adults by the way we work together with the cafeteria manager and staff while also planning out our breakfast meal.
Provide opportunities for making decisions and assuming responsibility by the way we plan and create our product, as well as having our own student body grade our breakfast.

11. Reflects FCCLA Purposes
The project connects to the 5th purpose of FCCLA that states “To promote greater understanding between youth and adults.” This project reflected that purpose by creating a genuine understanding of how important breakfast is to a person's everyday life. We also connected to this purpose by having our class talk to the cafeteria staff and learn about the food that is served at East.
The project also connects to the 6th purpose which states “To provide opportunities for making decisions and for assuming responsibilities.” The project connects to this purpose by reinforcing the fact that it is a choice to eat breakfast on a daily basis and that nobody will make anyone do it, but it will be provided nonetheless.

12. Plan and Scope

13. Form a Plan: Scope
Since this project is centered on nutrition breakfast. The sports and nutrition classes were the most logical class to accept the grant challenge.

14. Scope (continued) Power Up Smoothie Ingredients 1 Banana
½ cup Peanut Butter
½ cup Chocolate Protein Milk
1 cup Vanilla Yogurt
½ cup Ice

15. Form a Plan: Project Organization
Communicate with fellow students as well as adults to spread the word of our project.
As a group, we had to have a conference with the school cafeteria staff in order to get permission to serve the breakfast that we had created.

16. Our partners we used for our service project were cafeteria workers, cafeteria manager, test tasters, which were staff and students at the high school, and the grant.
Partners

17. Work Plan The work plan included... Brainstorming Preparation duties
Clean up duties
Planning
Making students aware
Serving Students

18. Timeline January 19-22: Breakfast Study January 25th: Breakfast Poster
January 29th: Breakfast Project
February 1st: Visit cafeteria + hear from Mrs. Piehl
February 2nd: Breakfast recipe Research
February 8th: Prep for breakfast
February 9th: Taste testing
February 10th: Winners announced, Posters placed around school announcement of featured breakfast on February 12th
February 11th: Announcement of featured breakfast on February 12th
February 12th: serve the smoothie to our students at 7 am- 7:45 am

19. Activities tasks and roles
Breakfast meal competition Sports & Nutrition 13 kitchen groups
Breakfast poster competition Individual competition
Breakfast recipe research Sports & Nutrition 13 kitchen groups
Planning for entree cook off Sports & Nutrition 13 kitchen groups
Breakfast entree cook-off Sports & Nutrition 13 kitchen groups
Winner announced Teacher announced
Prizes given out Teacher
Breakfast in cafeteria Cafeteria staff, principal, and students
Incentives given out Students
Student advertisement in costume Logan Brewer, Cassidy Humes
Thank you notes written Students

20. Budget Nutrition grant budget $1500 Expenses FCCLA conference $438
Breakfast items for class $103
Breakfast items for incentives $243
Costumes $66
Prizes $50
Total expenditures: $930
Remaining budget: $570

21. Increase Awareness/Public Relations
The students at Columbus East were highly aware of the Power Up smoothie for a nutritional breakfast by...
Displayed posters
Providing the smoothie date on morning announcements
Displayed flyers around the cafeteria and table toppers
Also, having our principle hand out the healthy breakfast to students in the cafeteria.
Interviewed by Republic Newspaper
TV department filmed students tasting the “Power Up Smoothie” and was also featured on the morning announcements.
Increase Awareness/Public Relations

22. Act

23. Project Impact
The project impact was the day our smoothies were served. There was a 10% increase in students that had breakfast that morning. As a result of our smoothie, the cafeteria has said they want to provide the smoothies again as a nutritional breakfast after learning how much the students had liked them.

24. Youth involved and Volunteer Recruitment
Volunteers used
52 Students in Sports Nutrition and Wellness class.
Approximately 100 students and staff from resource, study hall, volunteered in taste tasting.
Cafeteria manager volunteered to speak with the class.
Cafeteria staff prepared the “Power Up Smoothie” for breakfast.
Approximately 110 students tasted the smoothie at the cafeteria breakfast.
2 Students in class volunteered to wear costumes to promote the “Power Up Smoothie.”
Sports and Nutrition students displayed posters around the school.

25. Uniqueness
The project was unique because this was the first time at Columbus East that students had ever come up with a breakfast idea for our cafeteria to hand out before school. The goal was to have more students eat breakfast. WIth the increase of students on February 12th, proved that students had all loved the smoothies and wanted to have them served more often in the cafeteria.

26. Evaluation and Follow up
Students were surveyed after the breakfast project and they rated the breakfast contest giving the breakfast project an 8.5 out of 10. However, they did not like making posters. Thank you notes were presented to the cafeteria staff, Mrs. Piehl the cafeteria manager, and our principal Mr. Newell.

27. Knowledge Gained in Nutrition and Wellness
How to start your morning with a great nutritious breakfast
How easy it is to make a healthy breakfast
What goes into making a nutritious breakfast
The types of foods that are healthy for your body
The knowledge in learning what you put into your body on a daily basis
How to make your breakfast a quick grab and go food for busy mornings
Cafeteria has guidelines in planning meals and the breakfast must include 2 grams of protein.