Indiana

Audience: FACS teachers who teach Nutrition and Wellness classes as well as Food Service staff who wish to partner with FACS teachers to better engage students in school nutrition. The curriculum was intentionally designed to maximize student learning and interest by integrating life skills and partnership activities with experts in school nutrition. In addition, the curriculum offers ways that FACS teachers and School Nutrition professionals can collaborate to promote nutrition education. Because the curriculum uses national state standards, it can be used by any state. It is free and accessible. The 3 units of this curriculum include: Dietary Guidelines Through MyPlate Tools and Nutrition Facts Labels; Implementing Food Policy through the School Meal Program; and Factors Affecting Fruit and Vegetable Consumption. Activities specifically targeting school nutrition included helping students understand the nutrition standards for school meals, creating a mini school lunch in the foods lab, conducting exercises in recipe modification, identifying under-consumed Vegetable subgroups, increasing student familiarity of different fruits and vegetables, and identifying careers in food and wellness, food service, nutrition, and school nutrition.