11 - Ingredients for Healthier Kids
Not all ingredients are created equal. Find out which common unhealthy ingredients are sneaking into our food, and learn how to reduce and eliminate them from school menus.
Description
Learning Objectives
In this course you will:
- Strategically minimize or eliminate additives, added sugars, and processed foods from school menus.
- Understand the health and environmental impacts of using hormones, antibiotics, pesticides, and herbicides in our food systems and make educated procurement decisions when ordering meats and produce.
- Recognize the difference between whole grains and processed grains and understand why whole grains are a healthier option.
- Understand how artificial colors/dyes and preservatives in processed foods affect our bodies and use ingredient labels to select products that are free of these additives.
- Understand the health implications of consuming excessive quantities of animal protein and added sugars and how to reduce these ingredients in school meals.
Course Access lasts for 12 months from purchase for all individually purchased courses as well as for certificates (Gold, Silver, Bronze).
Need technical support? Contact sfi@chefannfoundation.org
Prerequisites
New users must also register or have previously taken the Introduction to School Food Institute.