People are less likely to develop diabetes if they eat whole, natural foods, including vegetables, ____________________________. So, as director of nutrition services for Boulder Valley Schools, Cooper has removed sugar and fried foods from lunches. And she's set up a full salad bar in each cafeteria.
"There's a mass good mixing, you know, a basic salad green mix. There's also Romaine lettuce, carrots, peppers, cherry tomatoes, celery, garbanzo beans and or kidney beans, cottage cheese. There's chicken and or eggs." These options cost 30% more than a lunch of chicken nuggets and tater tots. But Ann Cooper says ____________________________ and keep a school's lunch budget healthy if enough students participate.
So that was a goal of the Iron Chef contest: to get students excited about creating, and eating healthy school lunches that taste great. With an eye on what kids like, Monarch High School's Iron Chef teens whipped up a healthy rendition of the school lunch classic.
"We're making a sloppy Joe with a jicama-apple coleslaw. It's really healthy. ____________________________and it's good, and it's on whole wheat buns." The coleslaw had a bit of a kick.
"Oh, my goodness, you all. This is delicious."
"What is it in there that kind of gives it a little spice?"
(1)instead of processed foods and sugary snacks
(2)it's possible to serve healthier ingredients
(3)We're using lean beef
