What are some effective ways to engage students in trying new foods?

Nowadays student was very criticized, you need to give a good example and hands on with them because if we only give theory only without hands on together they will not motivate enough to digging their passion

One thing I believe will be helpful for kids to engage in healthy food like spinach or soups it to show them. To show them, that we eat first and they follow you. This will make them build trust with you alongwith the food. Also, this help them build a strong foundation for body & food.

One thing l have also noticed when engaging with students trying to learn new food is that, 1. You need to know their level knowledge on any thing they are about to do... 2. If they have the passion for what ever thing they are about to do. 3. Now you break it down for them to understand and know the history of the new thing.. 4. They now know it's benefits

Nowadays students are more advanced and jumps to fancy food and presentation. For me they should be taught the anthropology of food with hands on practical class with every topic of food or ingredients. Teaching them every dish from across the world with the history behind it and about it's name it will make them get more interested about learning food in a more enthusiastic way.

Engaged the students in stations, build your own, make it, creative, trendy, and healthy! I always like the students to vote on new stations, so they feel part and engaged with the dining service.

The first thing I learned about feeding kids is that we can change their minds, but not immediately. We need to be president and gradual. In school food, we need to make the stakes low with foods that we know will not be received well right off the bat. If they have never had chickpeas before or curry and you want to serve a chickpea masala, try it as a taste test a few times. Then make it an option. Then see how you can build on success with that dish. If it's the only option suddenly one day, you will lose the trust of your students. This might be the only meal they get today and they are stubborn. They will throw it away out of spite for taking away a loved meal. DO NOT GO ALL IN ON DAY ONE!!!

This is especially good to do when you know new regulations are coming down the pipe. Gradually integrating or removing items helps and results in far less shock on the taste buds for kiddos

Another way to engage students in trying new foods is to introduce them gradually and in small portions. You can start with familiar foods that have one or two new ingredients, or use a variety of cooking methods, spices, sauces, or garnishes to change the flavor and texture of a dish. You can also use sensory activities, such as smelling, touching, and describing the food, before tasting it. By introducing new foods gradually, you can reduce the anxiety and resistance that some students may have, and help them build confidence and familiarity with different foods.

Using the sensory approach gradual introductory with small portions made on a plate where food can be picked from the plate being visually appealing , texture appealing gradient into taste completely comfortable and amusing for the toddler with this approach

For some people it might work the concept of giving samples of food and work from less to more. In some cases the cultural effect of differents ingredients and preparations are essential to what we can perceive as delightful or dislike completely. The first time I tasted wasabi it was awful to say the least, but in time I started to appreciate the flavor and how it works and combines perfectly with some preparations. Like I said some ingredients are difficult for some people to accept, for example veal tonge. Some of my student like the preparation, flavor and texture, other find it repulsive. My 4 year old son LOVES IT.

This works for all ages, if you cook it from start to finish you always want to see and taste the final product.We love to create and then get to taste what we have made.

When trying a new dish, we like to put up a large piece of paper with Would Eat Again, Might Eat Again, And Not For ME, written in three large columns. We give students who participate in the taste test a sticker to place in the column that they feel the dish belongs in for them. This works best in small groups of random students. Large groups tend to pull more of a popular vote than a legitimate individual vote. While students are placing their stickers we talk to them and ask them leading questions about what they liked or did not like and if they have any recommendations.

At the end of the period I give the students a chance to draw cards in which I write the name of an specific ingredient we discussed or prepared during classes. Then they have to come up with ideas on how this might work as a dish in a real operation. For this task the student has to come up with a standard recipe, description, costs of preparation, presentation of the dish and tasting. This work gives the students the chance to investigate and finds ways to prepare something they have not either seen or tasted before outside of the classroom.

Taking them to the local farms and farmer markets to learn the process is very crucial. I also think that if they’re able to prepare the food that is harvested in season they will be more appreciative of having an abundance of selections that they have access to.

Giving kids of all ages a voice is important. Do taste tests with elementary, middle, and high school kids. Ask for instant feedback- get a QR code going for the older kids that lead to a very quick primary feedback about a food item. And then ask for additional details- they will tell you. For younger kids, I like to use more simple emoji faces for them to circle one that explains if they like it a lot, if it’s just ok, or if it is totally gross. It’s very useful feedback all around to help with menu development.

Autonomy is the number one way to gain students' buy-in to your food service program. However, the more options you give students, the slower a line will move and the more likely you are to sustain waste. If you can give students a limited number of choices and have those choices consistently in different areas, they will learn to go where they want for specific items.

A fourth way to engage students in trying new foods is to provide choice and autonomy for your students. You can let your students choose from a range of options, or allow them to customize their own dishes with different ingredients, toppings, or condiments. You can also respect your students' preferences, allergies, dietary restrictions, and cultural backgrounds, and avoid forcing or pressuring them to try something they don't want to. By providing choice and autonomy, you can empower your students to make their own decisions and discover their own tastes.

Cómo Líder hay que plantear diversas tareas a su medida. La autonomía se demuestra en distintos ámbitos como también en la vida. Así a lo largo de cada día cada uno podrá tomar decisiones adecuadas cuando se enfrente a un dilema Ense?ar lo que es la disciplina para que puedan desempe?ar cualquier tipo de trabajo que se les asigne y sean responsables de sus obligaciones eso es una forma de mostrarles que confías en ellos y que sus acciones son muy importantes Cada uno de ellos debe tener claro un objetivo y de poder realizarlo. La confianza los hará ver que tienen la capacidad de elaborar recetas gastronómicas de distintas forma.

La educación actual está desfasada, viene de la revolución industrial donde se nos ense?aba a ser esclavos y obedecer para ser carne de fábrica. Una autonomía y premiar la propia individualidad de las personas sería un gran paso, motivarles a que creen sus propias recetas sería un buen inicio.

Guiarlos por el buen camino eso hará que se involucren más y se adapten a las necesidades eso los llevará a querer probar nuevos alimentos para plantear diversas recetas también tendrán creatividad, precisión y planificación del objetivo que desean alcanzar,hay que ayudarlos a comprender y analizar las teorías de diversos platillos gastronómicos para que los incite a querer probar nuevos platillos Incitarlos a que participen en diversos procesos de investigación culinarios los llevará a querer aprender más platillos extensos para poder probar cada una de esas diversas recetas gastronómicas.

This is HUGE! Especially with the high school bracket of kids. I have created several concepts from just talking to high schoolers and ask what they like to eat and why and where they go with friends, etc. and then ask their opinion on what they want to see on the menu. Doing this, you will find the palette of children is much more complex than we usually give credit for.

To get new students excited about trying different foods, hosting awesome multicultural food events, fun interactive cooking classes, or cool themed dinners showcasing diverse cuisines on campus. Highlighting the cultural and experiential side of things to create memorable journey for them. It's like bringing a dash of adventure to their taste palettes! Just like the excitement of exploring a new country, trying out diverse foods can create unforgettable moments!!

U should rub your syphalitic cock on the raw vegetables before serving. If u have a pussy penis, with like genital warts or something, get that puss in a salad dressing ASAP