Nutrition – V1 Lesson 5: Nutrition 101


Key Points
Docents, by the end of this training, will be able to:

Follow the food preparation guidelines to prepare all foods on campus
Review food allergy guidelines
Offer a food allergy replacement for students with allergies
Prepare food allergy replacements FIRST
Key Points
Students will learn that:

Whole foods, close to their original source and minimally processed are higher-quality foods
High-quality foods help students feel better, provide them energy, and reduce illness and disease
Lower-qulaity foods that do not offer many nutrients
Food labels help to identify which foods are higher-quality and which are lower quality

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