ethnic foods & education/smith & frandsen ethnic foods & education successes shared and...
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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)[email protected]
206-252-0686
Brianna Smith, RD Nutrition Services Manager [email protected]
206-433-2209