Howard County High School Students Have Their Say Essay Example for Free

Howard County High School Students Have Their adduce EssayLunch menus in everyday disciplines baffle changed significantly over the past several years. There is an increased national concern almost the alarming number of school age children who suffer from obesity. Federal and state requirements have been difficult to secure due to the complexity in satisfying the palette as well as public health concerns. Howard County, Maryland has joined with other areas to determine a compromise between public policies and student satisfaction. John-John Williams, IV in his article, Having a Say on What They Eat, examines the efforts of the Howard County Public Schools in Ellicott City, Maryland. In response to a 2006 health policy, juicyschool school administrators were required to reduce the amount of noble fat solid foods offered to students. Items such as French fries or anything resembling fast foods were excluded as suitable choices. In response, students protested with thei r pocketbooks by refusing to purchase trusted cafeteria items. Howard County high schools lost thousands of dollars in much needed revenue and were forced to include student-consumers in the decision make process. Students enrolled in the Culinary Arts Program are making their voices heard at Oakland Mills, a high school in Howard County.The young male and female chefs hope to create dishes suitable for next capitulations menu. Students enrolled in the cooking class, much like many restaurant take iners and professional chefs, are set about with the challenges of providing foods that meet national nutritionary guidelines and at the same time manage speak to and taste appeal. Students active in the taste-test were required to prepare dishes that would meet the national guidelines of 750 total calories (110 of which could derive from fat), and150 grams of sodium at the cost of $1. 22.On April1, just a few days apart, judges will select recipes from twelve high schools in five counties including Howard. One of the major problems for high school administrators has been student sensitiveness regarding food facility and nutrition. They explain the students culinary wisdom in terms of cable food networks and celebrity chefs. High school students tastes in foods have clashed with administrative obligations yet culinary program participants have found a fertile means of influencing systemic and institutional change.There are a variety of sociological issues imbedded in the Howard County challenge. The place setting of the struggle is the public high school, a social and political institutional space that operates under certain federal guidelines and state budgets. The question of community and culture is a dominant theme as Howard County explores how lift out to address the concerns of multiple and diverse constituents. While the primary goal is to meet public health and nutritional guidelines, the underlying impediments to meeting these objectives have b een both economic and cultural.In order for Howard County to be in conformance they must not only answer the question of health but must also find a way to establish a form of nutritional wellness that is both affordable and acceptable to students. For example, Erika Henderson, a senior from Oakland Mills High enrolled in the Culinary Arts class, stated that the food was foul because it was cheap food with no seasoning (Williams, IV 10). As a result, Erika decided to bring her tiffin each day. Erikas choice to pass on the cafeteria foods raises issues about class.Students from lower incomes may not have items to bring from home and, in many instances, rely on the cafeteria cuisine. At the same time, Erika appears to have been instead comfortable with preparing her own food. She had a particular notion about ingredients suggesting that the culture of her home allowed and encouraged food preparation and experimentation. In addition, the Culinary Arts Program created a subculture a cohort of students who, perhaps, were more aware of the nuances of food preparation and trends than their peers.The culinary arts students were the most vocal in demanding that their recipes be taste-tested and, if successful, placed on the menu. Laurie Collins, Instructional Facilitator at Oakland Mills, insisted that they will try something that has been prepared by their peers (Williams, IV 10). With just days away from a decision, over seventeen-thousand students at Oakland may have a chance to have their way in terms of affordable, healthy, appetizing, and appealing choices for lunch whether it is the baked onion rings or apple slices.Realizing that it will be difficult to please everyone, all parties are optimistic about the fall menu. Howard County and the Oakland students have taken matters into their own hands by offering a realistic solution to what is a national and institutional problem. The students, by dint of hard work and creativity, are cooking up their own taste of wellness. Works Cited Williams IV, John-John. Having A Say On What They Eat Howard Students Taste- Test, Prepare Own Candidate for Cafeteria Menu The Baltimore Sun 22 March 2009 1, 10.