Child Nutrition Student Engagement

Child Nutrition has implemented the following programs to engage students and to ensure continuous improvement with menus, recipes, meal service, and overall satisfaction with the nutrition programs. 

Annual Child Nutrition Culinary Cook-off

Child Nutrition has designed a program to engage the Culinary Arts Students at the Satellite Center in the design of new menus through a Culinary Cook-off Contest.   In addition to engaging the students in the Child Nutrition program, it provides an opportunity for the student to showcase their skills and to learn new ones.    

Child Nutrition provides one featured product to the students and they have to create a menu and recipe that will meet specific set guidelines. Each student will receive a prize for participation and there will be a 1st, 2nd, and 3rd place prize.   

2023/24 MINI VENDOR FOOD SHOW

Thanks to Destrehan High School, J.B. Martin Middle School and Ethel Schoeffner Elementary for hosting our First Annual Student Mini Vendor Food Show.

The students had a blast voting on what foods they want on the menu next year.  They were given the option to vote whether or not they “Loved It, Liked It, or Tried It.”  We had several hundred students participate in testing and voting on future menu items.

Based on student input, we have already ordered Sparkling Ice drinks for our high school students.   We will be serving the Breakfast Pizza, and a new Hamburger patty in all schools.  Our high school students will also get a treat of Chicken wings on 2 special occasions.

We can’t wait to do this again in the new school year!!!

2023/24 Annual Child Nutrition Culinary Cook Off

Featuring Jennie-O Slow Roasted Turkey

Nine (9) students from the Culinary Arts program at the Satellite Center competed in the 7^th annual Child Nutrition Culinary Cook-Off.  Each student was charged with creating a recipe using Jennie-O Slow Roasted Turkey. The recipe had to be creative, yet practical for a school cafeteria with regard to cost, and fat and sodium guidelines. 

Jaden Champagne, an 11^th grade student at Hahnville High, was the 1^st place winner with his Turkey Birria Street Tacos.  Jaden was awarded tickets to a New Orleans Pelicans Basketball game.

Hannah Windstein, an 11^th grade student at Destrehan High, took 2^nd place with her recipe for Hawaiian Turkey Stir Fry.  Hannah was awarded a check for $250.00 from the SCPS Food Service Association to aid in furthering her culinary studies.

Our 3^rd place winner was Scott Siebert, Jr.  Scott was a 12^th grade student at Hahnville High.  His recipe was a Turkey French Onion Soup w/Gnocchi and a Parmesan crisp. He took home a touchscreen Air Fryer and cookbook.

Nutrition Education Connection Tour (NEXT)

This program was designed to engage 2nd grade elementary students in Child Nutrition, nutrition education, and cafeteria/classroom connection.   The goal of the NEXT Program is to expose young children to kitchen methods and materials in order to better understand the overall preparation and cooking process of the food they eat at school. The nutrition education component will foster healthy eating habits and expose students to healthy foods in the cafeteria setting.

Student Focus Groups K-12

Each year, schools are selected to participate in student focus groups to provide feedback on new food products and menus.    In addition, new products will be served at selected schools as a test to gain feedback before placing on the district menu.  If the new menu is 50-60% favorable, then the item sis considered for the menu the following year.    This process ensures that our menus and products are student tested and approved.