Share Facebook Twitter Google + LinkedIn Pinterest Eleven Ohio FFA chapters were chosen to receive a $500 grant to participate in the Ohio Small Grains Marketing Program’s (OSGMP) nutritional-awareness campaign, “Food for Thought Challenge.”Introduced at the annual Farm Science Review, Food for Thought is a statewide competition among FFA chapters to increase awareness about the nutritional value of a diet with whole grains, among other healthy behavior changes, in their schools and communities. Participants will create a campaign that will promote small grains in any way they choose.Participating FFA chapters submitted campaign entries in September and were selected in October based on the originality of their campaign ideas.FFA chaptered selected to participate in the Food for Thought challenge include:Cory-RawsonCedarvilleEaton-MVCTCLondonMadison-PlainsMcCombMowrystownNorth UnionRidgedaleRiverdale.The selected chapters met on Nov. 10 at the Ohio FFA center to kick off the contest. Participants met past winners who are serving on the Youth Advisory Board, learned about gluten, received their $500 checks and brainstormed creative ideas for this year’s contest. Many chapters have already begun implementing their campaigns, which include tactics such as promoting the use of student food journals, organizing educational fairs with health-related groups and providing healthy snacks between classes.The FFA chapters will present their campaigns to a panel of judges at the 88th Ohio State FFA Convention on May 3 and 4 at the Ohio State Fairgrounds. One chapter’s efforts will also be selected as the winner and they will be honored with the $2,000 grand award.In 2015 Clear Fork FFA was the winning chapter for their work on educating themselves and others about the value of whole grains through social media, YouTube videos and a professional chef guest speaker.In 2014, FFA students at Zane Trace High School provided healthy whole grain snacks to students at Zane Trace Local Schools and worked closely with kitchen staff to introduce more whole grains into the school’s daily menus. They also visited elementary school classes to discuss healthy eating habits and where food comes from.