Course:LFS350/Projects/2015T2/breakfastclub

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Project Summary

Breakfast Club of Canada wants to develop a nutrition resource for participating schools featuring 20 recipes that can be prepared in bulk by youth (with adult supervision and assistance). Students involved in this project will analyze and summarize the nutritional benefits of the selected recipes, research and outline key grocery shopping, budgeting, and bulk cooking tips, find ways to promote the inclusion of local food, and identify opportunities to include students in food preparation. This project is especially relevant to students majoring in food market analysis, nutritional sciences, and food nutrition and health, and/or who are interested in learning more about community meal programs, nutrition education, and food budgets.This resource will be a continuation a project started by LFS students in Fall 2015. Some research and frameworks have already been laid, with the goal of this project to further develop this work and take it to a professional standard in preparation for its dissemination to the public.

Organization Information

Name

Breakfast Club of Canada

Mission

Breakfast Club of Canada is a Canada-wide non-profit that has worked for the last 21 years to provide nutritious breakfasts to students before class each morning. Our mission is to ensure that all students have access to a healthy breakfast in a safe, supportive environment so that they can do their best in school. Today, we support over 1,400 schools across Canada, serving breakfast to over 150,000 students each morning.

Primary Contact

  • Name: Robin Ryan
  • Email: robin.ryan@breakfastclubcanada.org
  • Address: 411-470 Granville St., Vancouver
  • Phone: 604-685-2220
  • Website: www.breakfastclubcanada.org

Project Description

Breakfast Club of Canada’s school partners are always searching for new menu ideas that are healthy and economical. Because of the high volume of program attendees, recipes need to be prepared in bulk and tasks need to be simple so students can help. Many school partners are also interested in school gardens and purchasing locally, whenever possible. We would like to develop a nutrition resource* featuring approximately 20 recipes that include the following information with each recipe:

  • Nutrition tips (e.g. the benefits of certain ingredients and nutrients to growing bodies)
  • Grocery shopping and budgeting tips (e.g. how to save money when preparing the recipe, when and where to buy bulk ingredients, how to properly store large volumes of ingredients)
  • Bulk cooking suggestions and calculations (e.g. 20, 40 and 60 servings)
  • Local food ideas (e.g. ingredients that could be grown in a school garden and/or bought from local farmers and producers)
  • Age-appropriate ways to get students involved (e.g. insert an icon and an age next to directions that are appropriate for student involvement)


Skills Preferred

Students working on this project should have nutrition knowledge and interest in learning/sharing about the diversity of breakfast options. They should be comfortable with self-led research such as exploring pediatric nutrient requirements, cost-effective food purchasing strategies, local food opportunities and food skill development for children and youth. Students must also have a strong sense of self-direction and ownership over the project.


Skills to Be Developed

The realities of food security/access across urban, rural, and remote Canada; public communication development; budgeting; working within realistic constraints (What will kids eat? What can we afford? What do communities have access to? What can be prepared with limited time/staffing?)

Project Location

Project will take place in Vancouver, but the majority of work can be done remotely

Preferred Days of Week and Hours

We are very flexible with our hours, although students wishing to see a breakfast program in action (strongly encouraged!) will need to find a weekday where they are available at 8am.

Experiential Learning Opportunities

Students have the opportunity to continue their contribution to Breakfast Club of Canada long term as regular breakfast club volunteers in their community. Such volunteer placements will need to be arranged by the Club, in collaboration with local schools that need volunteers.

Expected Outcomes

Learning Outcomes

Student will have a better understanding of...

  • Realities of food security/access across Canada and the challenges facing rural/remote communities vs. urban communities
  • The constraints facing programs working within public schools and ways to work within them (i.e.: staffing costs, food access, equipment and space, challenges facing at-risk students both socially and culturally)
  • Developing public communication for a non-academic audience
  • Strategies for incorporating nutrition education into the breakfast setting
  • Methods for promoting healthy food budgeting and bulk food preparation
  • Development of educational resources for use in a school setting

Organizational Outcomes

BCC will gain...

  • New resources to help our breakfast clubs become models of healthy eating habits
  • Innovative suggestions for enhancing our breakfast clubs to become forums for nutrition education, food skill development and local food promotion
  • Better tools to help our programs become models of healthy eating habits

• The opportunity for independent commentary/evaluation/critique of our program delivery models and self-reflection

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