St Joseph

The primary goal of this project is to be able to reduce the sodium utilization being offered through the School Lunch Program. Several other goals I have set include learning how to dry and preserve plants, and expose kids to ideas on how salt, fat and sugar can be reduced when cooking foods at home. To achieve these goals, the premise of the project will be to start, develop and sustain a school herb garden. By utilizing Student Council members, Nutrition Elective students, and students seeking community service volunteer hours, I believe the project will be well positioned to succeed.
In the spring, construction will take place to build a raised box. Student Council members will be responsible for purchasing and and planting the herbs. Weekly care for the garden will be scheduled through Student Council members and students looking to earn community service volunteer hours. My mother and I will provide the coordination and oversight for the care of the garden during the summer months. In the fall, the Nutrition Elective students will be in charge of harvesting and preserving the herbs.
The Nutrition Elective class will research the School Lunch menu and give input on how the fresh and dried herbs can be used in the School Lunch Program. Because my mom is a dietitian, she will be assisting with offering ideas and sharing recipes.
St. Joseph School is intricately connected to the church; the parish members have a vested interest in the school and support and champion school projects and programs.
By exposing kids to different ways of being able to add natural flavor to foods, my hope is that they will share this knowledge with their parents and potentially reduce their sodium consumption at home, which ultimately could have a positive impact on their health.