This is the second year Davis has done this project, which is based on eating foods that help the brain function better.
The project included serving healthy lunches to 20 Brook Hill students for three days. FRESH by Brookshire’s donated the food with preparation by executive chef Michael Brady, according to a prepared statement about the project.
The lunches included foods such as grilled chicken, organic lean beef, pasta, organic roasted potatoes, organic raw vegetables, fresh fruit and dark chocolate for dessert. Water also was provided.
Davis encouraged students to sleep eight hours each night during the three-day program.
He planned to survey the students after the project to determine if the healthy lunches and extra rest positively affected their grades, attention span and energy level.