With the latest focus on the problem of childhood obesity, public school food service workers from around the state came to Georgia Southern for an intensive week of cooking classes with an emphasis on preparing less-fattening, more nutritious meals for students. The university’s annual Culinary Institute is taught by chef Stephen Minton and the school cooks said what they learn this week, they will take back to their school districts and share with all the schools. Cynthia Peek, a food service worker from the Muscogee County system, said meals have far less sodium than in the past and food preparation now uses more natural ingredients.