Come next year at McDonald County High School, students might have the option of eating something created by students in one of Marie Strader's nutrition and wellness classes.
Strader said the class questioned her on why some of the items offered by OPAA! Food Management, the school's food service provider, tasted so bland.
"I hear the kids complain about the food a lot," Strader said. "I thought if they understood the reason why -- the restrictions of the amount of fat, sugar and salt that add the flavors they are used to -- it might help them understand. OPAA! has always been helpful with my culinary classes so they came down a couple of weeks ago and told the kids all the federal regulations. The kids developed recipes that fell into those guidelines."
Strader said the recipes for six dishes were practiced and adjusted before being unveiled to the student body last week on a trial basis. Students who sampled the dishes were allowed to vote for their favorite and the winning recipe will be used by OPAA! as an a la carte item on next year's menu.
The six dishes were turkey, cheese and ranch wraps; zucchini chips; salsa; yogurt with peanut butter and cinnamon dip with apple; and chicken sriracha; and caliente jalapeno quesadilla.
The quesadillas were prepared by Francisco Jasso, a junior at MCHS.
"The recipe has been in my family for five generations," Jasso said. "It is the best there is in McDonald County."
Rick Turner, director of culinary services for OPAA!, and dietician Kristen Logan, were back for the sampling after explaining to the students the parameters and federal regulations that must be met in order to be served by OPAA! during school lunches.
"I think that it will be something we can utilize in an à al carte situation here at McDonald County and at all of our schools," Turner said. "This is the first school to do this and it is a good idea."
Logan said schools are still under the regulations set by the Obama administration, but next year's planned stricter regulations will not be adopted.
"The restrictions on à la carte are calories, fat, sodium and sugar," Logan said. "The regulations are pretty much staying the same the way they are now."
Salsa was the winning recipe and students at MCHS can expect to find it on the menu next year.
Community on 05/18/2017