Abstract
Evaluation: Without exception, the menus prepared by staff, students, and the visiting foodservice professionals (FSP) received good reviews. The foodservice directors have added many of the recipes to the regular menu at the high schools and plan to take them into the elementary and middle schools as well. The changes are being well received by the students. Conclusions and Implications: The participating FSP exemplify the idea that attitude is everything and that students are open to different eating experiences; that adults often underestimate their interest in trying new food. Their experience exhibits the need to continue offering new foods and that the more these new recipes are provided, the easier it will get. These FSP also involve students in the decision-making. Everyone wants to feel empowered to make their own choices; our role is to nudge them toward the healthy ones. Funding: USDA Team Nutrition TN 2011.
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