Ingredients for Healthier Kids

Associated Courses

$99.00

Course Length: 2 Hours

Course access lasts for 12 months from purchase for all individual courses and Certificates.

Ingredients for Healthier Kids walks you through some of the most common ingredients that are detrimental to our health and provides guidance for reducing and eliminating these from school menus.

Please note: Our website is currently undergoing scheduled maintenance to improve your shopping experience. We apologize for any inconvenience this may cause. If you want to purchase a course while our site is offline, please contact us directly at sfi@chefannfoundation.org and we’ll be happy to assist you with your order. Thank you for your patience!

Out of stock

Category: SKU: 7012M000001VvyC

Description

Course Description

This course covers seven main areas: protein, sugars, preservatives, colors and dyes, hormones and antibiotics, processed grains, and pesticides/herbicides. We’ll look at the health effects of each of these categories and how to fully eliminate harmful additives or make smart choices regarding the quantity and quality of ingredients. Dr. Julia Nordgren, MD joins us to discuss how what we eat affects our bodies while Chef Ann explains how to select healthy ingredients during procurement and in the kitchen.

Please note: Our website is currently undergoing scheduled maintenance to improve your shopping experience. We apologize for any inconvenience this may cause. If you want to purchase a course while our site is offline, please contact us directly at sfi@chefannfoundation.org and we’ll be happy to assist you with your order. Thank you for your patience!

Learning Objectives

By the end of this course, participants will be able to:

  1. Strategically minimize or eliminate additives, added sugars, and processed foods from school menus.
  2. 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.
  3. Recognize the difference between whole grains and processed grains and understand why whole grains are a healthier option.
  4. 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.
  5. Understand the health implications of consuming excessive quantities of animal protein and added sugars and how to reduce these ingredients in school meals.

USDA Codes

  • 1130
  • 1320
  • 2430

Course Outline

  • Course Introduction
    • Course Introduction
    • Introducing Doctor Julia Nordgren
  • How Animal Protein Affects our Health
    • Choose Your Protein Wisely
    • What We Can Do in School Food
  • How Sugar Affects our Health
    • How Sugar Affects our Health
    • What We Can Do in School Food
  • How Preservatives Affect our Health
    • How Preservatives Affects our Health
    • Eliminating Preservatives in School Food
  • How Colors and Dyes Affect our Health
    • How Colors and Dyes Affect our Health
    • Eliminating Colors and Dyes in School Food
  • How Hormones and Antibiotics Affect our Health
    • How Hormones and Antibiotics Affect our Health
    • Eliminating Hormones and Antibiotics in School Food
  • How Refined Grains Affect our Health
    • How Refined Grains Affect our Health
    • Eliminating Bromated and Refined Flours in School Food
  • How Pesticides and Herbicides Affect our Health
    • How Pesticides and Herbicides Affect our Health
    • Eliminating Pesticides and Herbicides in School Food
  • Course Conclusion

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