Carrollton Middle School (Georgia) recently invited a local chef to visit the school kitchen and share ideas on how to incorporate more fresh fruits on the school menu. Chef Tano met with School Nutrition staff and the student Nutrition Advisory Council (NAC) to demonstrate how to prepare dishes using fresh fruit and whole grains. The group whipped up a low-sugar, brown rice and fresh fruit pudding that was a huge hit with the kids.
The following day, Sous Chef Grant joined members of NAC in handing out free samples of mango, kiwi, strawberries and pineapple to students dining on school breakfast. With the endorsement of their peers on NAC, students were more willing to give the new fruits a try.
Thanks to efforts like these, and the School Nutrition staff’s ongoing promotion of healthy choices in the cafeteria, Carrollton Middle School students are selecting 40 percent more fresh fruit servings each day!
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