Zainab Malam

• Offered a variety of vegetables, fruits, protein foods and whole grain foods.

• Offered tap water at every meal or snack.

• Limit highly processed foods. This means offering fewer pre-packaged, ready-to-eat foods when possible.

• Practiced safe food handling.

• Followed school Allergy and Anaphylaxis Policy.

• Offered a pleasant eating environment, where youth are encouraged to listen to their hunger and fullness cues. Adjust the amount of food offered as needed. Where possible, offered larger portions of vegetables and fruit over other food categories.