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 Connects Nutrition and Project-Based Learning for Secondary Teachers

School Nutrition Helps Teachers Connect Nutrition with Project-Based Learning
for a day of nutrition education and farm to school training

Ashburn, VA: Last month, School Nutrition Services collaborated with Virginia Cooperative Extension of Loudoun County, Giant Food and Virginia Family Nutrition Program to provide a full day of training to nineteen Loudoun County Middle and High School teachers. The training included topics on general nutrition, food science, plant science and farm to school. This training demonstrated how these subject areas could easily be applied to project-based learning initiatives while meeting SOL standards. Those who attended were able to engage in hands-on learning activities including cooking and food preparation demonstrations, soil lab experiments and recommendations on how teachers can connect students with community partners to achieve measurable learning outcomes. A follow-up survey from the training reported that 82% of attendees felt well equipped to incorporate school garden and nutrition education activities into their lesson plans while 84% plan to implement these lesson ideas during the 2017-2018 school year.

Jennifer Gardner, AP Biology teacher at Loudoun Valley High School, stated, “I really enjoyed the training and it gave me some great ideas to take back to my students.” Renae Sterling, Marketing teacher and DECA advisor at Briar Woods High School, has already started collaborating with School Nutrition to plan for her Advanced Marketing classes. Natalie Kannan, RD and In-Store Nutritionist for Giant Food stated, “This training served as a wonderful opportunity to highlight the importance of nutritious fruits and veggies, in a way that our youth can easily connect with and implement at home. From math to science, in the classroom, these activities allow for introductions to new fruits and vegetables, as well as basic cooking skills, all while reinforcing the subject matter being taught.” Carly Griffith, Associate Extension Agent was pleased to see the training incorporating 4-H curricula. “Being able to incorporate 4-H nutrition programs into our school system will help insure that our message of “pledging my health to better living” reaches youth of all ages, backgrounds and lifestyles.” Snap-Ed Agent, Van Do, summarized the day with “the experience was truly enjoyable for both facilitators and participants and was a great example of a good community partnership.”

As part of the USDA Farm to School Planning Grant received by School Nutrition, all teachers who attended the training will receive the following at the beginning of the upcoming school year:
• Complete sets of the 4-H curricula used for the training
• School Nutrition will also randomly select eight participating schools to receive their choice of a composting tumbler or raised garden bed to enhance farm to school experiences for students.
• Through a partnership with the Loudoun County Health Department, all attendees will receive a hydroponic garden tower for their classrooms or designated area in their school.

For more information about School Nutrition Services or our community partners, visit www.lcpshealthycafe.org or contact Stefanie Dove at (571) 252-6502.

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