1. Culinary Food Share competition to help stop hunger in our community Pacifica High School Chemistry Club 2013 – Food Chemistry Month Food Chemistry Month

2.   This project came from the creative minds of students in the chemistry club when we were studying vitamins and minerals. We read the ACS article, “The Big Reveal – What’s Behind Nutritional Labels” as part of this unit. The students really wanted to do something for the community to help people know that they can eat healthy even if they are on a food stamp budget. Pacifica High School ACS Chemistry Club

3.  Student Prompt  What challenges does our community face in terms of eating healthy at the poverty line?  Some student Responses  No time to make food  No kitchen to make food in (live in a garage)  Do not know how to use the food they are given from the food pantry (People return peanut butter; bok choy)  Not educated (Do not know how to cook)  Many of our parents work and our high school students are the ones cooking for their siblings  No money  Cheap food is unhealthy food

4.   https://www.youtube.com/watch?v=IYj-09p3CYE https://www.youtube.com/watch?v=IYj-09p3CYE Feed America – Feed Hope

5.  Ventura County Food Insecurity  In our county, almost 1 in 4 children are food insecure.

6.  Food banks in Ventura County  There are many food banks and community groups supplying food to the hungry.

7.  Latino Hunger Facts  95% of our school is from a Hispanic background  Latino households are more than twice as likely to be food insecure as non-Hispanic households.  Nearly 1 in 3 (29%) of Hispanic children in the U.S. live in families served by the Feeding America network.  Hispanic adults and children are a greater risk of obesity and diabetes than other groups.  Among children born in 2000, Hispanic boys have a 45.4% lifetime risk of developing diabetes and Hispanic girls have a 52.5 % lifetime risk.

8.  To help raise awareness of the challenges that our community faces in regards to hunger and nutrition Our Project

9.  Our challenge is to give these families nutritious meal ideas using the food they receive living on a food pantry and food stamp budget.

10.  Each group will be graded on 4 criteria:  Recipe development  Ease of reproduction  Utilization of various products  USDA “food plate” guidelines  Does it follow the USDA ratios for a balanced and nutritious meal  Cooking Procedure  Taste/flavor  Appearance  Creativity  Nutritional Analysis: Vitamins and minerals

11.   The recipes developed by our students are going to be distributed during our canned food drive.  The recipes will be put on our school website for students to access  Food share is working on a food truck that will take these recipes into our community and students from this project will be selected to cook for their community in the truck. Extension