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Module Objectives

These objectives are provided to highlight some of the important points of each module. They can be used to guide your learning as you go through the modules.

Module 1 - New Horizon for School Breakfast

By the end of this module, you will be able to:

  • Identify the range of servings of fruits and vegetables that kids should eat daily.
  • Name a way school nutrition personnel can encourage the consumption of fruits and vegetables.
  • Identify three considerations for selecting a breakfast style of service.
  • Describe three styles of service appropriate for breakfast.
  • Suggest at least one reason for children to be encouraged to eat fruits and vegetables.
  • Suggest at least one fruit or vegetable than can be paired with:
    • Oatmeal
    • Waffles
    • Pancakes
  • Identify at least four items that would make great choices to be served from a refrigerated vending machine.

Module 2 - Rainbow of Seasonal Choices

By the end of this module, you will be able to:

  • Identify three ways to increase the amount of in-season fruits and vegetables offered at breakfast.
  • Suggest an effective strategy to determine student preferences.
  • Determine what steps are important to do before implementing a new project.
  • Give examples of ways to create colorful displays using fruit.
  • Describe how to avoid the delivery of under- or over-ripe fruit.
  • Identify at least three ways to learn what fruits and vegetables your students prefer.
  • Identify at least three things to consider when determining when to purchase fruit and vegetables.

Module 3 - Shining Ideas from the Kitchen

By the end of this module, you will be able to:

  • Identify the number of days of shelf life lost for every 10 degree shift in temperature.
  • Name the priority given for rotation of product in storage.
  • Describe where to store ethylene producing fruits.
  • Identify a method to prevent cut fruit from discoloring.
  • Share two ways to make vegetables inviting to eat.
  • Describe three things to check for when receiving a shipment of fruits and vegetables.

Module 4 - Fresh Look at Promotions and Merchandising

By the end of this module, you will be able to:

  • Name at least three ways to promote fruits and vegetables to your students.
  • Define “upselling.”
  • Share an effective way to link the school curriculum with breakfast.
  • Describe three ways to get support from school and local community members to promote and market your breakfast program.
  • Give an example of outreach and training.

Module 5 - A New Light on Nutrition Education

By the end of this module, you will be able to:

  • Explain how a comprehensive, coordinated approach can help reinforce healthy food choices and nutrition education.
  • Name at least three methods to involve students in nutrition education efforts.
  • Create a taste test plan including specific suggestions for a display methods, rating system, and reward.
  • Explain how to use the five senses in a tasting.
  • Identify at least three benefits of school gardens.
  • Name at least two ways to bridge schools and community.