When Shelley Mello, cook/manager at Acushnet (Mass.) Elementary School, discovered that the school’s fourth grade health curriculum focused on nutrition, she had an idea.
“As school foodservice professionals, we’re always harping on the kids to take their vegetables and fruit,” she says. “But I wanted them to understand why these foods are important. So when I learned about the health curriculum, I thought it might be good for the students to take a field trip to the cafeteria a