Delicious Discovery: Reinventing Nutritious School Meals!

High School Grade

Project
4 weeks

Delicious Discovery: Reinventing Nutritious School Meals!

Marvin Basurto

Purpose

Students will collaborate to redesign the school breakfast and lunch menus, focusing on creating meals that are both delicious and nutritious. They will research nutritional guidelines, survey peers for preferences, and explore cultural food diversity. The project will culminate in a presentation where students propose their new meal plans to school administrators, highlighting the health benefits and appeal of their creations.

Learning goals

Students will research and analyze nutritional information to understand the components of a balanced meal. They will apply critical thinking and creativity to redesign school meals that are both appealing and nutritious. Through collaboration, students will develop practical skills in planning, budgeting, and presentation. They will also engage in reflective discussions to evaluate the impact of their meal designs on health and well-being.

Standards

Common Core - CCSS.ELA-LITERACY.CCRA.W.7: Conduct short as well as more sustained research projects based on focused questions, demonstrating understanding of the subject under investigation.
Common Core - CCSS.ELA-LITERACY.CCRA.SL.4: Present information, findings, and supporting evidence such that listeners can follow the line of reasoning and the organization, development, and style are appropriate to task, purpose, and audience.
NGSS - HS-ETS1-2: Design a solution to a complex real-world problem by breaking it down into smaller, more manageable problems that can be solved through engineering.

Products

Students will collaborate to design and prepare a new, nutritious school meal, culminating in a taste-testing event for peers and staff. Alongside the meal, they will develop a digital presentation showcasing their research on nutrition, cultural influences, and sustainability in meal planning. Each group will also create a cost analysis and sourcing plan for their meal, considering local and seasonal ingredients.

Launch

Kick off the project with a "Taste Test Challenge" where students sample a variety of breakfast and lunch options from different cultures and nutritional profiles. Invite a local nutritionist to discuss the importance of balanced meals and the impact on health and learning. Encourage students to brainstorm and sketch initial ideas for their redesigned meals, considering taste, nutrition, and cultural diversity.

Exhibition

Students will host a "Culinary Showcase" where they present their redesigned breakfast and lunch menus to peers, teachers, and community members. Each group will prepare a sample dish from their menu, highlighting the nutritional benefits and culinary creativity involved. Attendees will have the opportunity to taste the dishes and provide feedback, fostering a collaborative and celebratory environment.

Week 1	Day 1	Day 2	Day 3	Day 4	Day 5
Activities	Activity 1: Launch the project with a 'Taste Test Challenge' where students sample a variety of breakfast and lunch options from different cultures and nutritional profiles. Discuss observations and preferences.	Activity 2: Host a session with a local nutritionist to discuss the importance of balanced meals, nutritional guidelines, and their impact on health and learning.	Activity 3: Conduct research on nutritional guidelines and requirements for teenagers. Students will gather data on caloric needs, macronutrients, and micronutrients.	Activity 4: Formulate and conduct a survey to collect peers' preferences regarding breakfast and lunch options. Analyze the results to identify trends and popular choices.	Activity 5: Brainstorm and sketch initial ideas for redesigned meals, considering taste, nutrition, and cultural diversity. Begin drafting a list of potential ingredients.
Deliverables	1. Deliverable 1: Completed and analyzed peer survey on meal preferences. 2. Deliverable 2: Initial sketches and ideas for redesigned meals, including a list of potential ingredients.
Preparation	1. Prep Task 1: Arrange and prepare diverse food samples for the 'Taste Test Challenge' that reflect different cultures and nutritional profiles. 2. Prep Task 2: Coordinate with a local nutritionist to plan and schedule their visit for a discussion session. 3. Prep Task 3: Provide resources and guidelines on conducting surveys and analyzing data, including templates and digital tools. 4. Prep Task 4: Gather research materials on nutritional guidelines for teenagers, ensuring access to both digital and print resources.

Week 2	Day 1	Day 2	Day 3	Day 4
Activities	Activity 1: Deep dive into cultural food diversity by researching and exploring traditional dishes from various cultures. Students will work in groups to select a culture and document how its traditional meals meet nutritional needs.	Activity 2: Conduct a workshop on ingredient sourcing and budgeting. Students will learn to identify local, seasonal, and sustainable ingredients, and create a draft budget for their redesigned meal.	Activity 3: Develop and refine meal prototypes. Using the research and data gathered, students will start creating sample recipes and testing small portions to evaluate taste, nutritional balance, and cultural authenticity.	Activity 4: Peer review and feedback session. Groups will present their meal prototypes and receive constructive feedback from classmates, focusing on taste, nutritional value, cultural representation, and feasibility.
Deliverables	1. Deliverable 1: Cultural food report detailing the nutritional aspects of a traditional dish from the selected culture. 2. Deliverable 2: Draft budget and ingredient sourcing plan for the redesigned meal. 3. Deliverable 3: Initial meal prototypes with documented recipes, including adjustments based on peer feedback.
Preparation	1. Prep Task 1: Provide access to digital resources and libraries for researching cultural food diversity and nutritional analysis. 2. Prep Task 2: Arrange for guest speakers or virtual sessions with local chefs or food experts to discuss ingredient sourcing and budgeting. 3. Prep Task 3: Set up a practical kitchen space or secure necessary permissions for food preparation and testing activities. 4. Prep Task 4: Develop a peer review rubric to guide students in giving and receiving effective feedback.

Week 3	Day 1	Day 2	Day 3	Day 4
Activities	Activity 1: Finalize meal prototypes based on peer feedback and further research. Students will refine recipes to balance nutritional value, taste, and cultural representation.	Activity 2: Develop a comprehensive digital presentation. Students will compile their research, meal prototypes, nutritional analysis, cultural insights, and sourcing plans into a cohesive presentation.	Activity 3: Prepare for the presentation by practicing public speaking and receiving feedback from peers on presentation style, clarity, and content.	Activity 4: Conduct a small-scale taste testing with a select group of peers and teachers to gather final feedback on the meal prototypes.
Deliverables	1. Deliverable 1: Finalized meal prototypes with refined recipes and detailed nutritional analysis. 2. Deliverable 2: Digital presentation including research, cultural insights, cost analysis, and sourcing plans. 3. Deliverable 3: Summary report of feedback from the small-scale taste testing, highlighting areas for final adjustments.
Preparation	1. Prep Task 1: Provide access to presentation tools and resources to help students create digital presentations. 2. Prep Task 2: Organize a small-scale taste testing event, including arranging the venue and coordinating with selected peers and teachers. 3. Prep Task 3: Prepare a checklist for students to ensure all elements of their presentations are included and meet the project criteria. 4. Prep Task 4: Set up practice presentation sessions, offering guidance on effective communication and public speaking skills.

Week 4	Day 1	Day 2
Activities	Activity 1: Rehearse and refine the final presentation. Students will practice their presentations in front of a different peer group and incorporate any last-minute feedback and suggestions.	Activity 2: Host the 'Culinary Showcase' event. Students will present their redesigned breakfast and lunch menus to peers, teachers, and community members. Each group will prepare a sample dish for tasting and engage with the audience to discuss the nutritional benefits and inspiration behind their creations.
Deliverables	1. Deliverable 1: Final presentation delivered during the 'Culinary Showcase', including a polished digital presentation and a prepared sample dish. 2. Deliverable 2: Reflective journal entry summarizing the project experience, key learnings, challenges faced, and personal growth throughout the process.
Preparation	1. Prep Task 1: Coordinate logistics for the 'Culinary Showcase' event, including venue setup, arranging for necessary kitchen equipment, and inviting relevant guests such as school administrators and community members. 2. Prep Task 2: Ensure all required materials and resources are available for students to complete their final presentations and sample dish preparations. 3. Prep Task 3: Develop guidelines for audience feedback during the showcase to facilitate constructive discussions and reflections.