Nutrition – V3 Lesson 3: Introduction

Nutrition – Introduction

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