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District Nutrition and Physical Activity Report shared at Public forum and Board of Education Meeting

Isabella Dautrich eating veggie pizza

 

Basic Culinary Math for Child Nutrition Professionals

Presented by
Kathy Talley

Food Service employees work on math problems to help with measurements in the kitchens

Food Service employees work on math problems to help with measurements in the kitchens

Cafeteria staffers work on math calculations

Cafeteria staffers work on math calculations

Sub Cook Alma Reeves and Nutrition Specialist Kathy Talley

Sub Cook Alma Reeves ask Nutrition Specialist Kathy Talley a question about the lesson in the seminar

Kathryn Tucker hands out information to Monticello Elementary Cook Edith Ball and Monticello Elementary Manager Angel Polson

Kathryn Tucker hands out information to Monticello Elementary Cook Edith Ball and Monticello Elementary Manager Angel Polson

Kathryn Tucker hands out information to WCMS Manager Debbie Swope and WCMS Cook Peggy McGinnis

Kathryn Tucker hands out information to WCMS Manager Debbie Swope and WCMS Cook Peggy McGinnis

Nutrition Specialist Kathy Talley presents class to food service employees

Nutrition Specialist Kathy Talley presents class to food service employees

 

Culinary K-12 Team

teaches staff to streamline and optomize school meals

High School cooks learn seasoning options for roasted  brussel sprouts

WCHS Cook Melinda Vaughn listening to roasting techniques discussed in high school kitchen

High School cooks learn specialty techniques

High School cooks learn specialty techniques

Chef Cyndie Story helps cooks

Chef Cyndie Story showed off parfaits

Chef Story also shared specialty nacho samples with WCHS Cook Priscilla Stinson

Chef Story also shared specialty nacho samples with WCHS Cook Priscilla Stinson

 

January School Menus feature fresh brussel sprouts from School Garden

Consumer Science students help harvest brussel sprouts for cafeterias

Food Science students help with preparation stage of harvested brussel sprouts 

Consumer Science students divide brussel sprouts

Food Science students (L-R) Nichole Koger, Brigitte Hall, and Naomi Hall divide brussel sprouts for use in cafeterias

Shannon Foster's class helps package brussel sprouts for cafeterias

Shannon Foster's students (L-R) Front: Shaylee Alcorn, William Shoemaker, Autumn Campbell, Lauren Hughes, Kori Guffey, Cheyenne Hutton, Angel Davis, Brigitte Hall, Nichole Koger. Back: Gabe Burchett, D'Angelo Dixson, Shelby Massengale, Deana Bertram, Savannah Harmon, Naomi Hall, and Rylee Weaver help packaged brussel sprouts for the school cafeterias

 

Farm to Fork Event honors Extension Service and School Agriculture Department

for contributions to School Garden 

Farm to Fork initiatives

Food Service Director Kathryn Tucker thanks Ag Extension Service Staff Glen Roberts and Terry Bertram, along with Agriculture Teacher Justin Horton during a wonderful school lunch featuring fresh produce from the school garden.

 

Ag. Extension Specalist Teach Youngsters how to Make Veggie Pizzas

Kindergartner Isabella Dautrich enjoyed a veggie pizza

Kindergartner Isabella Dautrich from Jill Allen's class enjoyed learning how to make a veggie pizza with ingredients from the school garden. Extension Agent Glen Roberts and Program Assistant Terry Bertram talked to students about nutrition and brought in broccoli and cauliflower to create the healthy pizzas 

 

District Nutrition and Physical Activity Report





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