Priory food has changed over a period of four years. In sixth grade, hot food was the best part of my meal. Appetizing tortellini and ravioli was cooked fresh on Mondays with a warm white sauce that melted in my mouth. Healthy, tender beef and chicken was grilled on Tuesdays and Thursdays, and breakfast-for-lunch was cooked on Fridays. On Fridays, the delicious smell of warm scrambled eggs tempted students’ taste buds as they walked up the Priory staircase. Students and teachers were well fed and fueled for their afternoon classes. Most importantly, the available hot meals were healthy and appetizing. In eighth...
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...t beef, teachers watch as students struggle to cut the brown meat. Liz Oliphant, grade 9, described, “Every time we have roast beef, I try to cut it with my knife and I can never [cut it]. It’s like trying to cut into a piece of leather.” How are Priory students supposed to eat meat that they cannot cut? The beef even tastes like leather. In addition to unhealthy meals, unappetizing foods have to be replaced in the Priory nutritional program.
Vegetables, fish, and fresh beef should replace pizza and nachos. Furthermore, these foods have to be prepared in a way that makes them appetizing to students. Moreover, the Priory could change its lunch program by using fresh ingredients from local farms. These ingredients would be cheaper, sustainable, and healthier. If the school takes away the temptation of fatty foods, students will automatically begin to eat healthier.
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