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The Portable Breakfast Bar

Jerlyn Hohnholt,   Maxwell School
Breakfast in the Classroom
Student Leadership
The Portable Breakfast Bar

Our Food Science students researched recipes that could be eaten in the classroom. The items had to be similar to what could be served as a hot breakfast food, yet something that did not require a lot of utensils. They visited with the school administration and teachers, and determined that many of our kids do not eat the morning breakfast at school because they are not really hungry. They are, however, hungry later in the morning, usually around 9-10 a.m. We surveyed the students and discovered that they would definitely eat if food was available later in the day. We prepared some healthy whole grain, dairy, fruit, and vegetable items that we knew could be prepared and delivered during the time that we were in class. We delivered samples to our students and staffand it was a hit! We went on to write a mini grant for Fuel Up to Play 60 so that we could look at doing this full time!

How did students and adults work together as a team?

The class worked with their FCS teacher and the principal to discuss the need for the project. Once permission was granted, they had to visit with individual teachers to make sure they could deliver food from 9-10 a.m.

How did you accomplish your goals?

We created work plans, market orders, and assignments to make sure that all eight members of the class were busy, as we only had so much to do what needed to be done.

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

We were really pushed for time and had to stay over a little to clean up the FCS kitchens. We know that in the future, we may have to do some preliminary work before school or the day before in order for us to finish and get to our next class.