School Nutrition Helps Guilford Elementary Introduce PBL Unit

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Written By: Stefanie Dove, RDN, School Nutrition Marketing Coordinator

Last week, School Nutrition worked with the third-grade students at Guilford Elementary to kick off their year-long PBL project. The driving question for this unit is “how can we as young chefs, make healthy choices at school and at home?” Stefanie Dove, RDN and Marketing Coordinator, has collaborated with the teachers at Guilford to guide students with this project through a variety of activities from fruit and vegetable taste tests, recipe writing and development, cooking, and menu planning.

The introduce this project, Willowsford Farm and School Nutrition Services donated produce for all third-grade students, teachers and their parents to sample a variety of seasonal produce. The taste party included: broccoli, purple cabbage, radishes, spinach, carrots, apples, pears, roasted squash and beets. All students tried the items together while discussing the importance of trying new foods and eating a variety of fruits and vegetables to fuel their bodies with essential vitamins and minerals. At the end of the taste party, 10 students were randomly selected to take bags of produce home with them so that they could encourage their families to try new foods as well.

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For more information on this Project-Based Learning (PBL) project or to collaborate on a project or nutrition education activity, please contact Stefanie Dove, RDN at Stefanie.Dove@LCPS.org

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School Nutrition Kicks off the Holiday Season with their Annual Harvest Lunch

Written By: Stefanie Dove, RDN, School Nutrition Marketing Coordinator

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This week, School Nutrition Services hosted their annual Harvest Lunch in all schools across the county to celebrate American Education Week. The meal was served during regular meal times in the schools with some of the holiday staples that many have for their upcoming Thanksgiving meal.

School Nutrition works with their partner, Cuisine Solutions, who is based in Sterling, to provide sous-vide turkey breast for this meal. The School Nutrition staff also made stuffing, mashed potatoes with chicken gravy, fresh rolls, steamed broccoli, side salads, fresh vegetable cups, fresh fruit, and also offered a frozen fruit treat made from 100% whole fruit.  For those students who did not want to enjoy the turkey, the department also offered Baked Chicken Bites, Chicken Caesar Salads, Vegetarian Chef Salads, Turkey Chef Salads, Bagel and Yogurt Boxes, and Hummus Meals.

For more information about this event or School Nutrition Services, please visit www.LCPSHealthyCafe.org or email, Stefanie Dove, RDN, Marketing Coordinator at  Stefanie.Dove@LCPS.org

Stay Up-to-Date on all SNS events by following us on social media @LCPSCafe

Putting School Nutrition in the Spotlight at the 1st Annual Regional Garden Summit

Written By: Stefanie Dove, RDN, School Nutrition Marketing Coordinator

On October 14th, 2017, DC Greens hosted the first annual Regional School Garden Summit at Ludlow-Taylor Elementary in Washington, D.C. The goal of the Summit was to nurture the emerging regional network of nonprofits, schools, and government agencies interested in capacity and network building around school gardens by providing a space to learn, share best practices and make new connections. The day consisted of panel discussions covering topics such as innovative school garden program models, sustaining school gardens through public policy and advocacy, growing networks, and collaborative efforts to connect gardens and the cafeteria.

Stefanie Dove, RDN, School Nutrition Marketing Coordinator for Loudoun County Schools Department of School Nutrition, sat on the panel to discuss the ways LCPS utilizes school gardens as educational tools to connect the concepts to school meals. LCPS Cafe also provided copies of their School Garden Toolkit in the gift bags for all attendees. Mark Pankau, Physical Education Teacher at Guilford Elementary, sat on a panel to discuss the importance of growing school garden networks.

In the afternoon, all 75 attendees were provided a lunch that was prepared using ingredients from the school garden. After lunch, attendees were shuttled onto buses where they spent the afternoon touring several school gardens across the district. The summit ended with an evening of networking with other school garden advocates in the region.

For more information on the school garden program in Loudoun County, please contact Stefanie Dove at Stefanie.Dove@LCPS.org.

Park View High School Serves 2,500 meals in September for After School Fuel

Written By: Stefanie Dove, RDN, School Nutrition Marketing Coordinator

In the first month of school, the School Nutrition staff at Park View High School successfully served 2,500 meals to students during their After School Fuel Program. Introduced in January 2017, After School Fuel provides a nutritious meal at no cost to all students who attend Park View. This program expanded from three days last year to five days this school year due to the tremendous effort by the LCPS Department of Transportation and the Administration at Park View to provide late buses at the school so that those students who want to enjoy a meal can eat and then get on the bus.

Students can select from a variety of their favorite menu options each day including: chicken bites, steak and cheese subs, orange chicken with rice, yogurt and bagel boxes, fruit and yogurt smoothies, chef salads, and pizza.  The meals are served daily from 4:05 P.M- 5:15 P.M in the cafeteria.

School Nutrition will be launching their second After School Fuel site at Sugarland Elementary later this month. For more information about this program or School Nutrition Services, please contact Stefanie Dove, RDN at Stefanie.Dove@LCPS.org

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Loudoun County Public Schools to Celebrate National School Lunch Week

 

“Recipes for Success” during #NSLW17

Ashburn, VA – October 3, 2017 – To recognize the National School Lunch Program and the 30 million children it serves every day, Loudoun County Public schools will recognize National School Lunch Week from October 10-13, 2017. The theme, “Recipes for Success” is an opportunity to get the students involved in the school nutrition program both in the cafeteria and in the classroom.

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National School Lunch Week will emphasize the nutritious foods that are offered daily at in Loudoun. Schools across the county are celebrating this week through activities such as poster contests, prizes, giveaways, special lunch servers, local farmer visits and meet and greets with professional athletes. In addition to this, School Nutrition has partnered with gourmet foods classes at John Champe and Freedom High School to implement a project-based learning activity around recipe development in school nutrition.

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“School lunches are healthier than ever, with more fruits and vegetables, whole grains, and less fat and sodium,” said Stefanie Dove, Registered Dietitian and Marketing Coordinator for LCPS. “National School Lunch Week helps us educate parents and students about all the benefits of our lunch program, and the appealing choices we offer.”

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The school nutrition program strives to provide the most nutritious options to students daily. All schools serve salads featuring locally grown lettuce, a rainbow of colorful fresh fruit and vegetables and a variety of vegetarian menu options daily. They work with Sterling-based, Cuisine Solutions, to source the chicken that is used in entrees such as chicken fajita rice bowls and buffalo chicken salad. School Nutrition works closely with teachers across the county to provide nutrition education support both in the classroom and in the school garden. Over the past two years, the department has worked with Loudoun County Health Department to distribute 80 hydroponic garden towers to teachers.

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The federally-funded National School Lunch Program (NSLP) provides nutritionally balanced, healthy meals to students every day. The program, which has been serving the nation’s children for over 60 years, requires school meals to meet federal nutrition standards like offering fruits and vegetables every day, serving whole grain-rich foods, and limiting fat, calories, and sodium.

The “Recipes for Success” campaign is made possible by the nonprofit School Nutrition Association. Parents and students can follow the fun using the hashtag #NSLW17. For more information on National School Lunch Week, visit http://www.lcpshealthycafe.org and https://schoolnutrition.org/nslw/.

Celebrate Better Breakfast Month With Our Peach Yogurt Parfaits

In honor of Better Breakfast Month, why not celebrate by recreating one of LCPS Cafe’s student favorites: yogurt parfaits! This month, we are sourcing locally grown peaches in some of our schools, so our peach parfaits are always a hit with students.

Here is our easy-to-follow recipe so that you can enjoy these when school is not in session!

2 medium-sized ripe peaches, peeled, pitted and diced (about 1 cup)
1/4 teaspoon ground cinnamon
2 cups yogurt (we use low-fat vanilla, but you can use can use plain, vanilla, or low-fat Greek, Coconut or regular yogurt)
1/2 cup granola (our students love cinnamon granola)

Directions:

  1. In a small bowl, toss the peaches with cinnamon and set aside.
  2. Using a 8-12-ounce cup or jar, assemble the parfaits by adding a layer of yogurt (about 1/4 cup) to the bottom.
  3. Next add 3-4 tablespoons of the peaches on top of the yogurt and then add 2-3 tablespoons of granola on top of the peaches.
  4. Repeat layers filling to the top of the cup.
  5. You can top the parfaits with a small spoonful of peaches, a fresh peach slice, or another fruit and a sprinkle with extra granola.

*This recipe makes 2 peach parfaits.

This parfait is the perfect protein-packed snack or meal. The yogurt is filled with protein, calcium and vitamin D and the peaches are loaded with fiber and vitamin C! Granola provides essential carbohydrates students need to fuel their day.  In Loudoun, all of our granola is whole-grain rich, so it is full of fiber to keep them satisfied longer.

In addition to the parfait, students can grab an additional fresh fruit, 100% juice to complete their breakfast.  We also offer parfaits during lunch where they are paired with a whole-grain bagel and low-fat string cheese in addition to their fresh fruit and vegetable options for the day.

For more information about the menu options in Loudoun County, visit www.lcpshealthycafe.org or contact Stefanie Dove, RDN, CDN- School Nutrition Marketing Coordinator at Stefanie.Dove@lcps.org or 571.252.6502