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Jazzy Food and Nutrition Bulletin Board Ideas

Division of Nutrition Assistance

Spice Up Your World

Directions for Design
Two cross-sections of the world, depicting the seven continents, are displayed.

Suggested Materials

Drawings, depicting the continents, or a map of the world should be posted.
Arrows or lines may be added to connect various countries to cultural recipes or lists of foods.
Spices that represent the regions are placed around the bulletin board.

Learning Activities

1. Discuss foods from around the world.
Many foods rely upon a blend of foods, herbs, and spices to create unique flavors. Look at recipes from various countries and note the blend of foods, seasonings, and spices used to make them unique. Note those items that are used in many areas of the world. Examples include the following:

Italy – Pasta, tomatoes, oregano, basil, garlic
China – Rice, tofu, bean sprouts, soy sauce, ginger, sesame seeds
Mexico – Tacos, corn, tortillas, chili peppers, cinnamon, cocoa
United States - BBQ, hamburgers, boiled seafood, blackened fish*
Africa – Bananas, dates, papayas, cinnamon, nutmeg, paprika, cocoa
India – Basmati rice, fruit chutneys, lentils, cumin, curry, saffron

* Many of the foods we eat in the United States come from other places. The original American foods were eaten by Native American Indians. Those foods include corn, tomatoes, pumpkin, wild animals, fish, and greens. Africans brought beans, okra, and sweet potatoes. South Americans brought chocolate, beans, squash, and peppers. Bananas come from South America and Asia. Potatoes, beef, and cabbage are European. Cheese and lamb come from Middle Eastern countries. Rice comes from Asian countries.

2. Make an herb or spice mixture in class.
Try various spices by shaking them on unsalted popcorn. Examples include the following:

Chili powder and onion powder
Sugar and cinnamon
Basil, thyme, marjoram, and celery seed
Oregano, basil, and garlic powder

If possible, use the cafeteria or teachers' lounge microwave oven to make popcorn for the class and add the spice blends.

3. Grow an herb garden.
Work with the students to grow indoor gardens. Obtain clay pots or use small paper cups to grow individual pots of herbs. Suggested herbs include mint, rosemary, tarragon, oregano, thyme, parsley and dill. After the plants have grown and leafed out, pick a few leaves and tear them to release the aroma. Pass the leaf around in a cup and let students smell the herb.

4. Enjoy more flavor with spices.
Most Americans eat more salt and sodium than they need for good health. Salt is a taste that we learn to like as infants and children. Students should learn to enjoy meals and snacks without excessive amounts of salt to protect themselves from future health problems, such as high blood pressure. Sodium is associated with high blood pressure. Some studies show that consuming less salt or sodium may lower the risk for high blood pressure.

Herbs and spices can provide tasty alternatives to salt for flavoring foods. With the assistance of parents or the cafeteria manager, assemble a variety of herbs, spices, and seasonings, such as Accent ®, Tabasco ®, soy sauce, shrimp boil, garlic salt, onion powder, etc. Remind students that spices – such as celery salt, onion salt, garlic salt and many spice mixes – contain salt, while items such as celery powder and garlic powder do not. Examine the labels of the items, looking for words that indicate that the product contains sodium. Such words include salt, monosodium glutamate, and sodium citrate.

5. Pay attention to sodium labeling.
Share with the students the following facts.

Sodium and sodium chloride, commonly known as salt, occur naturally in foods, usually in small amounts.
Most of the excess sodium in our diets comes from processed foods rather than from salt that is added in cooking or at the table.
One teaspoon of salt contains 2,325 milligrams (mg) of sodium.
Most healthy Americans should consume no more than 2,400 mg of sodium a day.
The average American consumes 4,000-6,000 mg a day.

Ask students to bring the nutrition facts labels from some of their favorite foods. Determine the amount of sodium contained in the products. Some of the items having the highest amount of sodium include cured and processed meats, cheeses, most snacks, ready-to-eat cereals, breads and bakery products, prepared frozen entrees and dinners, packaged mixes, canned soups, and salad dressings. Also, share with the students the following list of terms found on labels.

Term	Meaning
Sodium Free	Less than 5 mg/serving
Very Low Sodium	Between 5 and 35 mg/serving
Low Sodium	Less than or equal to 140 mg/serving
Reduced Sodium	At least 25% less sodium than the original food

6. Invite spice sleuths to the cafeteria.
Ask the manager for a copy of the recipes for a day or a week and note the spices substituted for salt in order to decrease the amount of sodium contained in the meals.

For more bulletin board ideas:
Page 1 ~ Page 2 ~ Page 3
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