By

Melody Gustafson,   Granite Valley Middle

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Access to Healthy Foods

Students were excited about the new breakfast kiosk and the opportunity to sample new whole grains to be offered at breakfast or for snacks.

How do you plan to make this Play last during the school year and beyond?

After verbally surveying the students on what whole grain items they liked, we will purchase them for breakfast and snacks.

What challenges did you face and how did you overcome them?

With food samples you have to be mindful of student food allergies. We made sure we posted the food ingredient list along with which food allergens were in the products served. We also had our student food allergy list with us along with cook/manager serving the students.

How did students and adults work together as a team?

Students had made posters announcing the FUTP 60 sample days. Nutrition staff looked for whole grain products that hadn't been offered before for students to try.