Savoring Health: How Culinary Creatives and Wellness Advocates are Transforming Nutrition Education

There are several fresh initiatives emerging from the cafeterias in Powell schools. New recipes are being introduced, along with some innovative concepts.

The most thrilling opportunity for students is the chance to influence the menu through the school’s inaugural Panther Chef competition.

This competition is an initiative of the Food Services department and Community Wellness Committee. It aims to educate students about nutrition and the National School Lunch Program, as explained by Food Services director Savannah Layland during a Jan. 14 presentation about the National School Lunch and Breakfast Program to the school board.

“Students will have the opportunity to create a recipe that complies with the national school lunch standards. We will select recipes to feature on our menus,” Layland noted. “The recipes will be evaluated on various criteria, including nutritional value, taste, ease of large-scale preparation, cost, creativity, etc.”

Subsequently, three students from each elementary, middle, and high school will compete against each other to impress a judging panel, which includes the PCSD1 school board, for a chance to have their dish featured on the menu starting in May.

Additionally, for students seeking extra guidance while planning their culinary creations, Layland will conduct a district-wide recipe development workshop at the middle school on Jan. 31, prior to the acceptance of entries on Feb. 21.

“I would say Savannah is a rising star in the district. She has truly taken charge and implemented some remarkable changes in food service,” remarked Superintendent Jay Curtis, adding, “I want her to realize how much we value her efforts. It isn’t expressed often enough, but we genuinely appreciate the dedication you put toward ensuring our kids are well-nourished.”

    

Revamping the Menu: Innovation in the District

Apart from fostering students’ creativity and culinary skills, the Food Services program and Community Wellness Committee have been striving to enhance school nutrition by organizing recipes into a “computerized nutrient analysis system,” as highlighted by Mary Jo Lewis at the start of the presentation regarding the district’s Community Wellness Committee, which consists of district, board, and student representatives.

She emphasized that Layland, who previously served as an assistant cook at Westside Elementary School, has played a crucial role in this initiative.

“I can hardly believe how fortunate we were to have her step into this role; some individuals work a job merely for the paycheck. Savannah works because she’s passionate about it,” Lewis stated.

The establishment of the Community Wellness Committee is a requirement for providing free and reduced-cost meals, noted Adrienne Cronebaugh, the district’s community mental health coordinator and committee member.

The committee primarily aims at nutrition, which encompasses making recommendations to the board regarding health and wellness policies. This year, they have set two objectives: to meet national nutrition benchmarks (breakfast items such as milk, cereal, and yogurt should contain no more than 10% added sugar), and to foster greater engagement between the Food Services Department and classroom activities.

Following discussions with student representatives, the Food Services Department has welcomed feedback from middle school students, Cronebaugh elaborated. “‘You should survey students about our food preferences. We have some fantastic ideas, and our taste buds are well-informed,’ they told us. Honestly, they indeed have some outstanding suggestions.”