This product is free for those who attended FNCE® 2017.
The North Carolina K-12 Culinary Institute case study presents a comprehensive approach to making nutritional changes in school meal operations using trendy, eye appealing standardized recipes, culinary education, and merchandising of foods. The Institute sought to create a perception change from the inside out by transforming school nutrition managers to school chef ambassadors armed with the skill set and educational materials to Teach-It-Forward. A review of literature outlines the need for education of school nutrition professionals and a type of instruction that is most effective in creating behavior change. This session provides insights into successful tools used to implement the nutrition intervention with useful applications in other dietetics-related fields. Culinary demonstrations and videos on kitchen hacks included. The outcomes, reflective of a cultural shift in onsite foodservice are supported by significant t-test comparisons measuring confidence from pre/-post participant surveys.
CPE Level: 2
Learning Codes: 8110, 8070, 7210
- Summarize the strategic process used in developing the North Carolina culinary intervention in school meal operations.
- Identify areas of educational need of site-level managers and staff based on measuring confidence in pre- and post-participation surveys.
- Describe the impact of creating a standardized food production system on food preparation, staffing, marketing, and sales.
- Cyndie Story, PhD, RDN, CC, SNS
- Susan Thompson, MS, RDN, LDN