Research & Practice
Team Nutrition Grant & Scratch Cooked Recipe Development for Highline School District
This practicum project for Highline School District was to assist with the implementation of the Team Nutrition Grant they were awarded. This Team Nutrition Grant was developed to assist schools in utilizing local agricultural products in meals that are representative of the cultural diversity and food preparation practices in Washington State. Specifically, the deliverables were to survey students for their input on potential new recipes, develop five new recipes that reflect local taste preferences, utilize local Washington agricultural products, and to standardize recipes according to USDA requirements. Quantitative and qualitative methods were used to assess the school districts food preferences and acceptability of new scratch-cooked meals.
The results of this practicum project are five new recipes that feature Washington agricultural products, meet the cultural food preferences of the school district, and were well-accepted by students. These recipes will be served by Highline School District as a part of a reimbursable meal in their schools. These recipes will also be featured in the Washington State Scratch Cooking Recipe Book, highlighting Washington agricultural products.
Materials Available
Project Type(s): MPH Practicum, PH Concentration Poster
Author(s): Beth Faw
Program(s): Master of Public Health, RDN Training
Year: 2022
Adviser(s):