Table.

Diet for a Healthy Planet with Teen Battle Chefs: Weekly Theme Descriptions

Theme Key	Topics Covered	Component of the Theory the Theme Addresses	Anticipated Outcome-Students will:
1. What Influences My Diet?	Body image; general nutrition information; recipe: quesadillas	Knowledge _ Express awareness of body image	Increase ability to discern food choices and behaviors
2. Where to Find Reliable Information on Nutrition	Nutrition information resources; eating by color; recipe: Caribbean salsa	Self-reflection: students realize there are multiple ways to obtain healthful food and are motivated to try new options	Identify perceived barriers to obtaining and cooking healthful food Develop awareness of where to find nutrition information Develop strategies for obtaining healthful food choices Identify new sources and types of fresh fruits and vegetables
3. Becoming a Smart Consumer	Health claims; healthful snack: edamame	Intentionality: intentionally buying certain products over others	Evaluate the validity of health claims in packaged food products Increase knowledge and skills to make food choices
4. Food is Personal	Food and mood; recipe: greens with quinoa	Knowledge and reflectiveness	Increase awareness of the associations between mood and food behaviors Strengthen self-efficacy for monitoring such behaviors
5. Neighborhood Food Assessment – Part 1	Survey of local stores and markets, school and local food assessment development	Outcome expectations: Become more aware of which healthful food items are accessible in their school and neighborhood	Develop strategies developed for planning and finding other avenues to healthful food choices
6. Neighborhood Food Assessment – Part 2	Mapping activity: healthful vs nonhealthful neighborhood food sources; presentations	Self-reflections: students realize their local stores are not the only option, but that they may venture out to stores with more healthful options	Locate the more healthful choices within their neighborhood and school food using a community map Increase self-efficacy for obtaining healthful food in their school and local community
7. What is Food?	Production Effects on Human/Environmental Health Ecosystem effects; food web evaluation; recipe: broccoli and ginger stir fry	Knowledge and intentionality: being aware of the food products bought, keeping the environment in mind	Develop awareness of the environmental costs of factory food production Increase self-efficacy for making food choices that promote environmental and human health
8. Meet the Farmer	Alternative food resources: community supported agriculture, farmers’ markets; food co-ops; recipe: veggie wrap	Knowledge, intentionality and skill building, being aware of the food products bought, keeping the environment in mind, learning recipes	Increase awareness of regional resources for sustainably produced food Gain knowledge and self-efficacy for changing choices about food
9. Food Politics	Food policy; areas for change; recipe: fricassee	Knowledge and skill building	Develop knowledge of food policy implications that influence food supply Increase awareness that food choices are linked to political decisions
10. Seed Germination	Garden visit; planting seedlings; climate considerations	Knowledge	Learn fundamentals of growing food Increase awareness of food production Increase self-efficacy for self-production of food as alternative to commercially produced food choices
11. Compost What is compost?	Make a compost bin; dig for worms and garden exploration	Self-reflection: students motivated to become an active part of supporting a healthy ecosystem	Develop understanding of the full cycle of food, from production, to consumption, to waste disposal/recycling and decomposition Increase awareness about making ecological food choices Increase skills for making food choices that are consonant with the individual’s personal values
12. Soil Study – Garden Planning	Analyze soil samples; vegetable origins; herb tasting with potatoes; selection for garden	Skill building	Explore how to grow a wide variety of herbs Develop ability to add flavor in a healthful way Increase self-efficacy related to using herbs and seasonings to reduce reliance on salt for flavoring
13. Planting and Plant Life Cycle	Planting; insects: beneficials vs pests; perennials vs annuals	Skill building	Enhance gardening skills and self-efficacy by raising along the full cycle of the food system similar to #11 above
14. Plant Growth Comparisons	Garden stewarding; student video production	Skill building	Develop skill to successfully raise food crops Enhance self-efficacy for choosing to grow food outside of school environment, even a simple window box of herbs
15. Garden-Fresh Snacking	Early harvest garden recipes: edible flower; nut butter and herb crunch	Skill building	Develop gardening skills by completing the growing cycle for garden-fresh snacking options Increase self-efficacy for more creation of snacks from scratch over processed food
16. Garden Celebration Planning	Plan menu; design garden as event venue; assign responsibilities	Skill building: students plan and make goals for the year-end celebration applying what they have learned	Develop skills for skills for planning a celebration that involves cooking own food rather than relying on store-bought food Enhance self-efficacy for social enjoyment of healthful, self-prepared food
17. Garden Celebration	Semester culmination and presentations, student-prepared lunch in garden	Self-reflection: students reflect on what they have learned and how it will affect future decisions	Increase self- esteem/pride by preparing food for others in a celebratory fashion Develop self-efficacy for sharing healthful food with others