Document Type
Article
Abstract
Abstract
Employing a chef in school nutrition may play a vital part in the all-around health and development of school age children. Children from kindergarten through twelfth grade spend anywhere from six to eight hours, five days a week in school. Students participate in the National School Breakfast Program (NSBP) and the National School Lunch Program (NSLP). Due to all the federal regulation and restrictions many students do not eat the meals that are prepared for them due to taste or lack of. Children taste buds change over time. Younger children prefer sweet foods over bitter or unsweet foods (Elliott, 2009). Research shows that as children grow and develop so do their taste buds (Elliott, 2009). This information could be vital when preparing menus for elementary, middle, and high school students. This research paper delves into the discussion of the Importance of Chefs in School Nutrition. If using the same items that are regulated by the government but enhancing the taste without adding sodium or sweeteners would the participation increase?
Repository Citation
Dailey, Lisa Fleming, "The Importance of Chefs in School Nutrition" (2021). Hospitality Graduate Student Scholarship. 26.
https://scholarsarchive.jwu.edu/hosp_graduate/26