Nutrition – V3 Lesson 5: In The Classroom
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
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