Adapt Foods Kid's Already Like | Improve Taste and Texture
Introduce a Variety of Ethnic Cuisines | Involve Children in New Food Selections
Additional Cooking Tips | Resources

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When introducing new foods, it's important to: (1) make changes gradually and (2) involve the students in new food selections.

Begin by Adapting Foods Kids Already Like
Simple plant-based alternatives can include:

 

Vegetable-based Soups
Tomato, minestrone, corn chowder, potato, split pea, mixed bean and alphabet soups all make an enjoyable, hearty presentation for children. Consider pureeing vegetables so that soups are an even, creamy consistency. And use vegetable stocks and broths, instead of meat-based stocks and broths so that all students may eat them.

Baked Potatoes
Baked potatoes with a substantial selection of toppings are very popular. Dairy-free toppings may include salsa, seasoning blends, finely diced or shredded vegetables, veggie (soy) bacon bits, and low fat salad or tahini-style-dressings.

Pasta
Use a simple marinara source for all Italian preparations. Meat and cheese should be offered on the side. Consider offering a healthy alternative "no meat" meatball (click here for recipes).

Veggies and Dip
Carrots, celery and similar veggies served with dip are very popular!

Mexican Foods
Almost any Mexican food can be prepared in a healthful manner. Use beans and tortillas with no lard. And provide lots of healthy toppings.

Salads
To make a salad exciting and filling, use a variety of vegetables, beans, seeds and salad dressings. If possible, let kids make their own (as in a salad bar). For more information on building a successful farm-to-school salad bar, click here.

Whole Grain Breads
With an inviting presentation, piping hot, whole grain breads can be very appealing to students. When switching to whole wheat flour, make the change gradually. Begin by introducing 10 - 20% whole wheat flour, then increase gradually. 

Non-meat Substitutes
Use Veggie burgers as an alternative to hamburgers; tofu crumbles as a substitute in tacos, sloppy joes, spaghetti, lasagna or on pizza; or 'Not dogs' instead of hot dogs.

Soup, salad, bread (whole grain) and / or sandwiches, potatoes or pasta provide a hearty, traditional meal that can meet nutrient standards or be augmented with an entree.

Improving Taste and Texture

Children are primarily concerned with the taste, texture, color and general appearance of the food they eat. Vegetables are meant to be pleasantly seasoned and taste crisp, fresh and alive. When vegetables are overcooked they take on a different flavor, one much less agreeable to the palate, and children simply don't like them. Not only that, but the memory of overcooked broccoli, or undercooked eggplant, can stay with a child throughout their lives. That's why it's so important that vegetables are prepared in a delicious manner.

Vegetables that have beenin cans soaking in salt, have been boiled rather than steamed, or have been overcooked, tend to have been sapped of their natural nutrients. To get the full health benefit of vegetables they should be fresh and only lightly steamed or stir-fried and properly seasoned. If some of the team is somewhat unfamiliar with seasoning, stirfrying or steaming, it is well worth the effort to get them some friendly training, as it will increase the interest of your student population in healthy eating tremendously. The following tips help maintain or improve nutritional value of food, while simultaneously creating a more palatable taste, color or texture.

 

Don't overcook. Vegetables should only be lightly cooked - preserving color -- and never mushy. Steam - don't boil. Steamed vegetables better retain their nutrients, color and taste. Season cooked vegetables with spices, herbs and / or lemon juice. While children do not often care for overt seasonings, mild seasonings bring out flavor and can be beneficial for health. Add pureed vegetables to sauces. Pureed vegetables add a creamy texture to sauce. And it's a good way to sneak in a few extra nutrients. Try to serve fresh or frozen vegetables as often as possible; rather than canned. For improved taste and nutrition try to avoid canned vegetables. .

Introduce a Variety of Ethnic Cuisines

There's a huge variety of healthy, delicious foods out there. And many are to be found in International Cuisine. At the root of most International flavor are plant-based dishes, consider Mexican, Mediterranian, Asian and African foods.

Involve Children in New Food Selections

Successful introduction of new, healthier foods will be easier when children understand clearly why changes are being made, and when they feel they have some ownership in the process.

To build trust and ownership amongst students, consider:

 

Student Survey
Find out what your students' needs and preferences are by taking a survey. Inform the students up front that you are planning to include 'healthy options' in the school lunch menu and why this is important. Let them tell you what healthy foods they would prefer and why.

Taste testing
Work with the student council or PTA to introduce new foods through taste testing tables. Consider letting the kids rate the foods, or vote on their preferences.

Cooking Classes and Student Recipes
Invite students to learn how to cook healthy recipes and / or share their favorite recipes with food services.

Introduce New Foods on Special Days
Introduce new recipes during special days or events. For example, consider introducing healthy recipes during March Nutrition month, vegetarian recipes on Meatout Mondays, new Mexican food recipes on Cinco de Mayo, etc. Use marketing tools that provide interesting information about these events and the food items you are serving. This will help students look forward to special menus rather than feel imposed upon by special food options being served.

Utilizing Marketing Tools
Use marketing tools such as posters, placemats and handouts to inform students about the foods they are eating.

Ideally, teachers and food service personnel are working together, supported by administrators and parents, to educate children on healthy lifestyle decisions. If such a partnership does not yet exist, take the lead and approach administrators, teachers, the PTA or student government with the help of the varied support materials provided on this website.

Additional Cooking Tips

Bake, roast or stir fry - don't deep fry.
Stir frying, baking or roasting cuts down on unhealthy fats, as do spray oils.

Use spray oils when "greasing" is required.

Reduce sugar in all recipes; consider alternatives to white sugar.
White refined sugar is overly processed, striped of nutrients, and digests very quickly (causing a "sugar rush"). Consider using alternatives such as raw sugars -- dehydrated cane juice or turbinado - you only need half as much. Additional alternatives could include stevia, rice syrup, date sugar, dried fruit, fresh fruit, fruit juice, sucanat or fructose.

Saute
In recipes where vegetables are sautéed in oil, use a liquid braise method. Place approximately ¼ inch of liquid (water or vegetable stock) in the bottom of the pot. Bring to a simmer and add vegetables. Cover and cook over medium heat, stirring occasionally, until the vegetables are soft.

Salt
Do not automatically include salt when a recipe calls for it; many recipes taste great even without salt (Salt is usually only necessary in small amounts in recipes for bread and other baked goods. It helps the foods rise properly.) When you do add salt in cooked entrees or side dishes, add only a minimal amount after the dish is prepared. Remember fresh or frozen food items tend to have a lot less salt than canned, instant or boxed items.

Additional Materials :

Introducing Vegetarian Options Into Food Service
by Nancy Berkoff, RD, EdD, CCE
Includes tips, resources and ordering information

Power Foods: Plant Foods Help Ward Off Diseases This news article discusses the importance of building a diet around fruits and vegetables, provides tips from different institutions, and provides information and recipes for various produce.

Food Service Menu
Overview | Why Serve A Plant-based Menu
Vegetarian and Special Needs Diets | Introducing New Foods
Recipes | Marketing Tools