CHATTANOOGA (AP) — School cafeteria workers from all over Tennessee are learning how to make healthier entrees for students when they return for classes in the fall.

The Chattanooga Times Free Press (http://bit.ly/LBRUpr) reports that workers met this month at four different schools in Chattanooga for a Back to Basics program that taught workers how to cook made-from-scratch recipes instead of processed food such as chicken nuggets. The two-day program was a precursor to the School Nutrition Association conference that was also held in the city.

Child nutritionist Cyndie Story of Scottsville, Ky., who led the class, told participants that it would allow students "to choose healthy food options that they may not have at home."

April Burkhart, who manages the cafeteria at Orchard Knob Elementary in Chattanooga, says she thinks the classes will benefit cafeterias.

"When you put a variety of food out, and as colorful as it is, it makes the kids want to try it," Burkhart said.

Workers learned how to prepare foods such as spicy chicken lime soup and Moroccan carrot salad.

Debie Walker, a nutritionist at Walker Valley High School in Bradley County, didn't have any trouble cutting wholegrain cornbread into squares, but struggled while trying to cut a butternut squash.

"That's something we've never had to deal with before," Walker said.

Participants used spices such as garlic to infuse flavor instead of salt or fattening oils.

"The USDA is starting to limit the amount of salt to use in the food," Walker said.

After the entrees were done, cafeteria workers taste-tested the brightly colored healthy dishes.

"It turned out great," said Kathy Tomlinson, a nutritionist at Black Fox Elementary in Murfreesboro, Tenn., as she ate a dish seasoned with squash, peppers and black olives. "We're going to have to teach the kids how to eat (healthy) again."

Carolyn K. Childs, director of school nutrition at Hamilton County Schools, said workers plan to include some of the recipes in lunches when school starts back.

"It's not just in how you present it, we're also going to do some experimenting and taste-testing with the students," Childs said.