The program teaches foodservice personnel how to alter recipes to increase the use of whole grains, fruits, vegetables, and lower fat milks while decreasing saturated fat and sodium. They also learn ways to make the food more appealing and palatable to children. The program offers suggestions based on the Smarter Lunchrooms Initiative, which uses behavioral economics research to improve children’s food and beverage choices. Lastly, the program offers mindful eating strategies using principles from the successful Home Sweet Home Childhood Obesity Prevention Program,which was tested with families of Alabama children attending Head Start.
The project was sponsored with generous funding by Blue Cross Blue Shield of Alabama.