ethnic foods & education/smith & frandsen ethnic foods & education successes shared and...

Ethnic Foods & Education/Smith & Frandsen

Ethnic Foods & Educationsuccesses shared and lessons learned

Highline & Seattle Public Schools

Presented by: Brie Smith and Kirsten Frandsen

Ethnic Foods & Education/Smith & Frandsen

Project Overview

Goal- offer meals to reflect student diversityLaunched in September 2005 Funding sourcesSuccesses, challenges and lessons learned

Ethnic Foods & Education/Smith & Frandsen

Why Ethnic Foods?

Diverse student bodyAmerican diet- increased risk of chronic diseaseNSLP = Higher quality diets overall “Classroom to Cafeteria” connection

Ethnic Foods & Education/Smith & Frandsen

Goals and ObjectivesGoals:

Offer meals to reflect student diversityFood and cultural education

Objectives:Increase participation in NSLPEncourage healthy eating habitsPromote good will Increase student knowledge

Ethnic Foods & Education/Smith & Frandsen

Cultures

Ethnic categories represented: AfricanAsianSouth PacificLatinoMediterranean

Ethnic Foods & Education/Smith & Frandsen

RecipesSources:

Recipe ContestRestaurantsStaff Recipes

Cookbook/Online Recipes

Cultural “Potlucks”Native Individuals

Other School Districts

Ethnic Foods & Education/Smith & Frandsen

Production

Feasibility Recipe testing Taste test- students/staff Recipe modification Retest in large quantities Production records

Ethnic Foods & Education/Smith & Frandsen

Considerations

. Labor hours Equipment

Transportation Equipment

and kitchen type

Staff training Cost Nutrient

profile AuthenticityWorking with

vendors

Communication

Ingredient availability

Appearance Bid laws Seasonality

of produce Menu

placement Acceptance-

taste

Ethnic Foods & Education/Smith & Frandsen

Menus

VietnameseVietnamese sandwich

Tropical fruit cup

Ethnic Foods & Education/Smith & Frandsen

Menus

SomaliSomali Spaghetti

BananaTossed Salad (Italian Dressing)

Ethnic Foods & Education/Smith & Frandsen

Menus

African AmericanAfrican American Gumbo

CornbreadYams

Ethnic Foods & Education/Smith & Frandsen

Menus

ThaiChicken Curry (Phat Prik Gai)

Brown RicePapaya

Ethnic Foods & Education/Smith & Frandsen

Menus

HispanicTaco Supreme (tostada)

Black Beans and Corn SaladSpanish RiceWatermelon

Ethnic Foods & Education/Smith & Frandsen

Menus

FilipinoEgg Roll (Lumpia)

Pancit NoodlesFilipino Fruit Salad

Ethnic Foods & Education/Smith & Frandsen

Menus

South PacificLuau ChickenCoconut Rice

Cucumber SlicesBaby Banana

Ethnic Foods & Education/Smith & Frandsen

Menus

ChineseMu Shu Chicken/Beef

Mandarin Oranges

Ethnic Foods & Education/Smith & Frandsen

Menus

MediterraneanBeef GyrosHummus

Mediterranean Salad & TzatzikiGrapes

Ethnic Foods & Education/Smith & Frandsen

Project Costs

Promotional materials $3.00/school Food for recipe $200/culture

Labor costs 80 hours/culture.

Ethnic Foods & Education/Smith & Frandsen

Meal Costs (food)

Meal Seattle Highline

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 muchJust right

Could do more

Ethnic Foods & Education/Smith & Frandsen

Timeline

Considerations:Recipe

developmentTrainingOrderingCommunication

Anticipate problems!

Ethnic Foods & Education/Smith & Frandsen

Marketing & Promotions

Promotions:Manager InitiatedEthnic Food Buffet with BoardSeattle Staff CaféSchool Board MealsMonthly teacher/staff emailsPosters

Ethnic Foods & Education/Smith & Frandsen

Educational Materials

Menu backsSupplemental activity sheets Lesson plans

Portion Sizes-Laos5 a day-Rainbow of colors-CambodiaEating together as a family-Philippines

Ethnic Foods & Education/Smith & Frandsen

Media Attention

Strong interestTV stationsHighline TimesSeattle Post IntelligencerKUOW/NPR

Ethnic Foods & Education/Smith & Frandsen

Feedback

Kitchen ManagersVietnamese Meal

Well accepted, easy to make, strong smell!

Somali SpaghettiFamiliar to students, similar labor as

spaghetti

Thai MealToo spicy, kids didn’t like it, but easy to make

Ethnic Foods & Education/Smith & Frandsen

Feedback

Teachers/StaffUtilized menu back information Stated value

StudentsMixed responses by school/gradeAuthenticity?

Ethnic Foods & Education/Smith & Frandsen

Lessons Learned

Communication is very importantRealistic timelinePromotions = increased excitementNeed more taste tests

Ethnic Foods & Education/Smith & Frandsen

Barriers & Challenges

Time consumingRecipe development & testingStaff trainingMarketing and education

Working with local vendorsFood allergiesProduce considerationsStaff perception & participationKeep authenticity with common thread

Ethnic Foods & Education/Smith & Frandsen

Outcomes/Successes

Increased visibilityCan fit within budgetGenerated good willIncreases in lunch participation? Scratch cooking vs. heat & serveSupports 2005 Dietary GuidelinesIntroduced & exposed students to other cultures through food!

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

Ethnic Foods & Education/Smith & Frandsen

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