MENU PRO TIP Offering taste tests of new menu items is a great starting point—it introduces students to unfamiliar foods and can help increase accept- ance on the tray. But when taste test- ing is paired with interactive, hands- on activities, it becomes something much more impactful. During recent student taste-testing events featur- ing global and regional recipes—like cabbage and noodles and chana masala —we provided engagement that went far beyond simply trying a new dish. Students were invited to explore the foods with their senses, especially during the chana masala activity, where they smelled a variety of spices and tried to guess what was used in the recipe. This interactive approach sparked curiosity and con- versation, turning the tasting into a hands-on learning experience. As students sampled each dish, they were also introduced to key nutrition concepts in a way that felt approach- able and relevant. For example, they learned that chickpeas in chana ma- sala are a plant-based source of pro- tein, while cabbage is a cruciferous vegetable rich in fiber and important nutrients. Connecting these attrib- utes to the foods they were tasting helped students better understand the “why” behind healthy choices, making the experience both educa- tional and memorable. WATCH Through our Out of the Box Cooking Series , we deliver engaging, hands- on learning experiences to families by pairing instructional cooking videos with practical nutrition edu- cation. In each session, a chef and dietitian guide participants through essential kitchen skills—like knife safety, kneading dough, and mak- ing a roux—while incorporating sim- ple, actionable nutrition tips such as
LEARN Learning nutrition guidance from a dietitian as part of health education provides students and parents with credible information. Our partner schools have utilized our expertise in parent engagement activities and classroom education. When stu- dents and parents receive consistent, evidence-based messaging from a trusted expert, it reinforces healthy habits early on and supports lifelong wellness. These types of activities deepen en- gagement and help support broader wellness goals by reinforcing nutri- tion education in real and tangible ways. Ultimately, these approaches help build food literacy, encourage healthier choices, and position school nutrition programs as an active part- ner in whole-child wellness rather than just a meal provider.
building balanced meals, choosing whole grains, reading labels, and streamlining meal planning. Each family receives a curated box stocked with all the ingredients and some kitchen tools needed to pre- pare the featured recipe, making it easy to follow along and build confi- dence in the kitchen. The response has been overwhelmingly positive, with families highlighting the value of cooking together, trying new foods, and gaining skills they can use long after the session ends. One parent shared after the Vege- table Barley Soup session: “The soup was so good. I was skeptical because I like soup with meat, so I made a 3 cheese grilled cheese to go with it, but I didn’t even need it and I felt good after eating it. I can’t remember the last time I had so many vegetables in one setting. 10/10 definitely recommend.”
Pisanick Partners
Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs, but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.
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