CIA Opens Kitchen to School Districts
Symposium gives child nutrition professionals hands-on menu development opportunities.
Attendees also had a chance to learn about the physiology of foods through a food tasting demonstration. Ainsworth taught participants about the differences in children versus adult tastes—students have more taste buds and are heavily influenced by texture and colors.
Lastly, participants were encouraged to brand their operations. “They were really surprised that they have potential to brand their operations,” Ainsworth says. “Some of the districts do that very well. Their customers, which are the kids, see branding all the time in whatever restaurant they go into, so I think the school districts have a great opportunity to brand for themselves somehow. That could be lots of things. It could be branding around a school garden or purchasing local produce.”
The event was sponsored by Schwan’s Food Service.