What started as a classroom project last spring is making a big difference in the lunchroom at Indian Lake High School this fall.
As part of her “A Pebble Into a Pond” Project-Based Learning presentation, ILHS 11th-grade English teacher Mrs. Elizabeth DeLeeuw challenged students to find a way to help their community.
“PBL helps motivate students to gain knowledge and remember it longer,” DeLeeuw said. “Projects give students the chance to apply the skills they learn in school to personally relevant and real-world situations.”
One group of then-juniors—now seniors—took the challenge straight to the cafeteria.
Cooper Hall, Makenna Hurley, Annie Rapp, Kade Richardson, Noah Shirk, and Caleb Timms proposed adding healthier, more varied items to the school lunch menu.
But as Hall explained, it wasn’t as simple as submitting a wish list.
“We had to work with the principal and the cafeteria to make sure the food we proposed would meet all the nutritional requirements,” he said.
The group researched what other schools serve, surveyed students, and presented a final list to Principal Kyle Wagner and District Food Service Director Brenda Oda.
Once approved, Oda submitted the plan to the Ohio Department of Education for review under federal nutrition guidelines.
“After meeting, we then put their suggestions in my program that figured all the nutrients and carbs, etc. The menu was approved and we proceeded from there,” Oda said. “We did not have time to use it last year because the school year was winding down. I told them I would use it the first full month of this year.”
On Thursday, the first new menu item—Pretzel Bites with Cheese—was served, drawing plenty of excitement from students.
More additions are on the way in the coming weeks, including Orange Chicken, Baked Potatoes, General Tso Ramen Dish, French Toast, Chicken Quesadillas, and an Italian Wrap.
Mrs. DeLeeuw says she’s proud of the group for turning their project into something that will benefit the entire school.
“This was the first year we were really able to see the whole PBL unit through from start to finish, and I am so proud of these kids for what they have done. Each group created something unique that benefited their community,” she said. “I could not be happier and cannot wait to hear the feedback regarding the new menu items and how this group impacted the school.”
