As a Lighthouse program, AOAT is a host for the annual fall regional meeting for teams from CPAs in our area. This year’s event was attended by 15 educators and our Sacramento leaders, Jerry Winthrop and Colby Franklin. AOAT was also represented by an Advisory Board member and a parent.
This year’s AOAT Student Ambassadors welcomed and escorted the visitors to the buffet breakfast and presentation. This is a great opportunity for the juniors and seniors to practice their professional conversational skills and promote our program. Thanks, team!
Seniors finish off the year with a flourish – the 10-week Nutrition Unit culminates with their packaging designs judged by AOAT Partner Todd Gallopo of Meat and Potatoes Design. Our students work either solo or with a partner to create a new food item and package it to appeal to teens to mid-twenties consumers. Their efforts pictured above are colorful, imaginative, and often humorous – the better to attract young people in the target demographic! Todd checks out all the entries carefully, then gives his critique and picks winners in 5 categories.
Todd also visited our classes at the launch of packaging project to share his experiences as a designer, and to give tips on important elements in successful marketing through graphics. We thank him for his generous participation in this rigorous annual assignment.
The Nutrition Unit starts with informative documentaries – Fed Up, Forks Over Knives, and Food Inc. – which open up a dialog about what is good nutrition. Students then keep a food log for 5 days, and we read Food Rules by Michael Pollan aloud in class. Some students and teachers try the “No Sugar Challenge” to see if they can go without for a week or more! Students next compete in a “Healthy Potluck” for best dish that follows the “Rules”, a favorite event for teachers as well as students.
By the completion of this unit, students know how to read nutritional labels, check ingredients, and what elements are required for all food packaging – real world knowledge about healthy eating as well as experience in design that serves them well as they take charge of their own diets as young adults.