Vermnt Healthy Schls Resurce: Nutritin
SUMMARY A. Nutritius Fd Chices 1. Nutritius fds are available wherever and whenever fd is sld r therwise ffered at schl. Celebratins Fundraisers Snack Time Cncessin Stands Schl Stres Vending Machines 2. See Appendix A fr the definitin f nutritius fds. Appendix A B. The Schl Fd Service Prgram 1. Menus are planned t cnfrm t the Dietary Guidelines fr Americans and the nutrient standards established in the regulatins f the Natinal Schl Lunch Prgram (7CFR 210) and the Schl Breakfast Prgram (7CFR 220). Breakfast and Lunch Menus 2. A la carte (see Appendix A fr definitin) fds cnfrm t the a la carte guidelines utlined in Appendix B. A La Carte Fds 3. Fd pricing strategies are designed t encurage students t purchase nutritius items and/r reimbursable meals. Fd Pricing 4. Cmpatible with federal regulatins fr such purchases, the fd service prgram established prcedures t include lcally grwn fds and beverages in the develpment f purchasing bids r prcedures. Buying Lcal C. Other Fd Chices at Schl 1. Fds and beverages available at schl supprt the nutritinal needs f students, are nutritius and meet the A La Carte Guidelines utlined in Appendix B. Appendix A A La Carte Fds
2. All fd sales n schl grunds are under the management f the schl fd service prgram. Nutritius fds are included at any time fds are sld at schl t raise funds. Fundraisers Cncessin Stands Schl Stres 3. Fds sld thrugh vending machines cnfrm t the Vending Guidelines utlined in Appendix C. N fds are sld frm vending machines during meal service times. Vending Machines 4. T the extent pssible, fds sld in vending machines, schl stres, snack bars and ther venues are purchased using the practices described abve regarding lcally grwn fds. Buying Lcal D. Prmting Healthy Eating Behavirs 1. Students and staff have adequate space t eat meals in pleasant surrundings and adequate time t eat, relax and scialize. At a minimum, lunch perids are at least twenty minutes lng. Sufficient transitin time is als prvided. Eating Envirnment 2. Nutritin educatin is integrated within the health educatin prgram. Nutritin educatin fcuses n develping healthy eating behavirs, is based n theries and methds prven effective by research and is cnsistent with Vermnt s health educatin standard 3.5. Nutritin Educatin 3. T the extent pssible, lunch perids are scheduled t fllw recess perids (in elementary schls). Lunch After Recess 4. Fd is nt used as a reward r a punishment fr students. Alternative Rewards 5. Fd f minimal nutritinal value is nt marketed n schl grunds. Marketing in Schls
CELEBRATIONS Implementatin Ideas Schls can prmte a psitive learning envirnment by prviding healthy celebratins that shift the fcus frm the fd t the child. Make celebratins healthy ccasins. Parties can incrprate physical activity with games, crafts and activities that students enjy. Instead f a party, rganize a special cmmunity service prject and invlve parents in planning the prject Have parents and schl staff send in ideas fr activities, games and crafts. Cmpile these ideas int a bk that staff and parents can use. Give children extra recess time instead f a class party. Fr birthdays, let the birthday child chse and lead an active game fr everyne. If yu wish t incrprate fd int the celebratin, invlve the students in the planning and preparatin f healthy snacks. This als prvides a nutritin lessn and supprts what they learn in the classrm. Parents and schl staff can send in ideas fr healthy recipes. Assemble these ideas int a bk that staff and parents can use. Healthy Fd and Beverage Ideas: Beverage Fruit smthies (with lw-fat/nn-fat Water, flavred water, seltzer water milk, ygurt & fresh fruit) 100 percent fruit & vegetable juice Lw/nn-fat milk r symilk Snack Animal crackers Baked pitas with hummus r salsa Celery with peanut butter & raisins* Fruit salad Fruit, ygurt & granla parfaits Ham r turkey wrap with light cheese & veggies Light cheese & fruit kabb Lw-sugar, healthy ckie recipes (made with applesauce, canla il & whle wheat flur) Micrwavable ppcrn (lw-fat) Quesadillas r bean burrits (with whle wheat trtillas, light cheese & salsa) Trail mix (nuts, seeds, dried fruit, whle grain cereal)* Vegetable tray with lw-fat dip Cnsider allwing a sweet such as birthday cake r cupcakes as an ccasinal treat; recgnizing that an ccasinal sweet treat is kay as part f an verall healthy, balanced diet. Chse ne day per mnth t celebrate all the students wh have birthdays that mnth. Keep the prtins f sweets small and limit t ne per child. Allw children t chse. Offer a healthy alternative snack, such as ne listed abve, in additin t the sweet. * WARNING: A small but grwing number f kids have severe peanut and/r tree nut allergies. Befre bringing in peanut butter, peanuts r ther nuts as a snack, check t make sure nne f the children has an allergy.
Resurces Natinal Classrm Party Ideas frm the University f Califrnia Cperative Extensin Ventura Cunty and Califrnia Children s 5 a Day-Pwer Play! Campaign. The site prvides ideas fr healthy snacks and recipes: http://www.cspinet.rg/nutritinplicy/classrmpartyideasca.pdf FOODPLAY s Guide t Healthy Classrm Celebratins! This guide includes fun and easy-tprepare snacks that invlve little r n cking fr yur class t celebrate birthdays, hlidays and special events: http://www.fdplay.cm/dwnlads/freematerials/teachers/celebratinguide.dc Team Nutritin Resurces, develped in partnership between the Nrth Carlina Divisin f Public Health, NC Department f Public Instructin, NC Cperative Extensin and NC Actin fr Healthy Kids: http://www.nutritinnc.cm/resurcesfrschls/pdf/2006/resurcefiles/ teamnutritinplicyresurces.pdf Fruits & Veggies Mre Matters is the new fruit and vegetable prmtin campaign that replaced 5 A Day. The Web site is full f easy recipe ideas: http://www.fruitsandveggiesmrematters.rg/
FUNDRAISERS Implementatin Ideas Fundraising des nt have t invlve selling ckies, candy and ther fds that have lw nutritinal value. This nly cntradicts nutritin principles taught in the classrm. Fundraising shuld mdel and supprt the message students are taught abut healthy lifestyles. Evaluate the frequency and nature f fundraising activities that include fd sale t determine whether these activities enhance the schl nutritin envirnment. If fd is sld, chse healthy fd items. Healthy Fd t Sell Fruit & nut baskets Lw-sugar granla bars Fruit smthies Lw-sdium sup mixes Fruit & ygurt parfaits Trail mix Cnsider the ptin f selling nn-fd items r participating in ther events t supprt the schl and cmmunity. Nnfd Items t Sell Air fresheners Greeting cards/statinery Balln buquets Hliday rnaments Bks, calendars, magazines Huse decratins Candles Jewelry Cupn bks Plants, flwers & bulbs First aid kits Stne/brick/tile memrials Gift certificates Water bttles Fundraising Events Bike, walk, jg r rpe-a-thns Penny wars Car wash Raffles Fun runs Bttle drives Gift wrapping Magic r talent shw
Vermnt Example In Burlingtn, the schl district plicy is that the fd service ffice be made aware f all fundraisers during the schl day that include the sale f fd. The gal is that such sales will nt take place mre than twice per mnth and will als have healthy fd chices available. The grup putting n the sale is encuraged t wrk tgether with the fd service ffice t prcure prducts. The grup is als respnsible fr marking pssible fd allergens accrdingly. One example f a healthy fundraiser was Champlain Elementary Schl (K 5, 290 students) in Burlingtn. This schl held an event selling lcally made, healthy pizza. Mney was raised fr a new sandwich bar that will prvide healthy lunch chices fr students and staff. Resurces Natinal The Surce fr Fundraising Infrmatin n the Internet: An nline cmmunity dedicated t helping thse invlved in grassrts fundraising. Prvided is an Idea Bank with practical, unique fundraising ideas that can be used by grups f all types: www.fund-raising.cm Alternative fundraising ideas plus schl success stries: http://www.njunkfd.rg/fundraising/ Alaska Schl Wellness Tlkit. Included are ideas fr fundraisers: http://www.hss.state.ak.us/dph/chrnic/schl/pubs/akschlwellness_4.pdf (Page 31) Califrnia Prject LEAN (Leaders Encuraging Activity and Nutritin) prvides links t fundraisers at schl: http://www.califrniaprjectlean.rg/views/create_healthier_places.asp Healthy Schl Nutritin Envirnment Resurce List, develped by The Cnnecticut State Department f Educatin (CSDE). This list cntains nline resurces t assist schls with prmting healthy eating and physical activity fr children. Included is a sectin n fundraising: http://www.sde.ct.gv/sde/lib/sde/pdf/deps/nutritin/hsne_resurce_list.pdf Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. In additin t schl success stries, this site prvides links t infrmatin n fundraising activities and rewards that supprt student health*: http://www.fns.usda.gv/tn/resurces/makingithappen.html Cking with MyPyramid Fundraising Prgram. Cnsider using this educatinal family ckbk with recipes that prmte the recmmendatins frm the Dietary Guidelines fr Americans and MyPyramid.gv. The recipes are frm health prfessinals acrss America and have been kid-tested and family apprved! Ten recipes were randmly selected frm schls acrss the cuntry, ne f which is Fruit Chewy Granla Bars frm the 6 th grade class at Essex Middle Schl. http://www.ckingwithmypyramid.cm/ *Available at the VT Department f Educatin Resurce Center
SNACK TIME Implementatin Ideas If snacks are prvided by teachers, staff r the schl fd- service prgram: Fllw the a la carte guidelines as utlined in Appendix B. Incrprate snack time int a nutritin lessn. (See Vermnt Example belw). If students bring snacks frm hme: Prvide students with ideas fr healthy, nutrient-dense snacks, and educate them n the imprtance f making healthy chices. Have students prepare and taste sme healthy snack ideas. Educate parents abut healthy snacks that prvide energy fr the brain and muscles and prvide staying pwer until the next meal. Assign students a healthy snack hmewrk assignment that invlves parents. Send hme, with the child r in the mail, healthy snack handuts utlining the nutritin lessns taught in the classrm, with accmpanying snack ideas. Whether prvided in schl r brught frm hme, establish snack time as fruit and veggie time. Prvide students with different fruits r vegetables as a snack, r have them bring their favrite ne frm hme. Fr additinal nutrients and staying pwer, pair fruits and veggies with lw-/nnfat milk r sy milk. (See examples belw) Have healthy snacks available fr teachers, staff and parents at schl meetings t demnstrate healthy eating as rle mdels and t supprt the health f the staff and parents. Healthy Snack Ideas* Baked chips r pita bread Cereal (whle grain, lw sugar) Cheese stick Fresh, frzen, canned r dried fruit (e.g., clementines, natural applesauce, frzen blueberries r grapes, fruit bwls, dried apricts, canned peaches in light syrup, etc.) Fresh veggies (e.g., celery sticks, baby carrts, grape tmates, pepper strips, etc.) Granla r cereal bar (lw fat/sugar) Mini whle wheat bagel Nuts Pudding cup (lw fat/sugar) Rice cakes Whle wheat English muffin Whle wheat/whle-grain crackers Ygurt (lw fat/sugar) Simple Snacks n the G! Snacks with Staying Pwer! Cnsider pairing with Salsa, hummus, bean dip r guacamle Nuts r lw-/nnfat milk r sy milk Fruit r whle wheat crackers Ygurt dips, nuts, nut butters, r lw-fat cttage cheese; slice and cube fresh fruit t make a fruit salad; pair with lw-fat cheese and create kabbs Peanut butter, lw-fat dip, hummus, salsa and guacamle r vinaigrette dressings Lw-/nnfat milk r sy milk Peanut butter, hummus r lw-fat cheese Fruit, ygurt r whle-grain cereal Banana slices, nuts r lw-fat granla Nut butter r lw-fat cheese Nut butter r lw-fat cheese slice Nut butter, hummus r lw-fat cheese Lw-fat granla, nuts r berries * WARNING: A small but grwing number f kids have severe peanut and/r tree nut allergies. Befre bringing in peanut butter, peanuts r ther nuts as a snack, check t make sure nne f the children has an allergy.
Vermnt Example At Miltn Elementary Schl (PK 6, 977 students) in Miltn, secnd grade teacher Eleanr Uckele, tk the knwledge she gained frm her classrm s FEED (Fd Educatin Every Day) invlvement a few years back, t cntinue educating her children abut healthy eating habits. Fr the past fur t five years Ms. Uckele has made a mini-snack every mrning during classrm circle time. The children have the pprtunity t try fds such as clementines, sliced apples, ppcrn, cheese slices n wheat crackers r even sautéed prtabell mushrms! Ms. Uckele takes it upn herself t buy and prepare the fd each day. T keep the cst f the prgram dwn t nly ne r tw dllars a day, she fcuses n chsing seasnal fds. The benefits are amazing! Children have becme accustmed t take risks in trying new fds, she says. While she never frces children t try the snacks, she ntes that mst will. In additin t expanding their palate, the children learn abut the fds they try. They discuss the vitamins, minerals and benefits f the varius fds. Since Ms. Uckele has the children in her class fr tw years, They becme very gd at telling which fds have Vitamin A, r C, and knw interesting facts abut different fds. With the lng-lasting effects f this prgram, she emphasizes that it s wrth the time and mney. I encurage thers t try it, if nt every day, at least as an ccasinal activity; maybe as a Friday-Fd activity? See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal Healthy snack ideas frm the Center fr Science in the Public Interest: http://www.cspinet.rg/nutritinplicy/healthy_schl_snacks.pdf Smart Schl Snacks: A Cmprehensive Preschl Nutritin Educatin Prgram, frm the May 2006 issue f the Jurnal f the Natinal Assciatin fr the Educatin f Yung Children: http://www.jurnal.naeyc.rg/btj/200605/bernathbtj.asp University f Minnesta Schl f Public Health s Guidelines fr Offering Healthy Fds at Meetings, Seminars and Catered Events: www.ahc.umn.edu/ahc_cntent/clleges/sph/sph_news/nutritin.pdf Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site illustrates a wide variety f appraches that schls have taken t imprve student nutritin*: http://www.fns.usda.gv/tn/resurces/makingithappen.html * Available at the VT Department f Educatin Resurce Center
CONCESSION STANDS Implementatin Ideas Cncessins are an integral part f mst schl-spnsred sprting events. They are ften used t help student grups and clubs raise needed activity funds. Unfrtunately, many f the fds and beverages sld at these cncessin stands are ften high in sugar and/r fat. Hwever, this desn t have t be the case. Cncessin sales can be a great pprtunity t prvide and prmte healthy chices. Research shws that students will buy and cnsume healthy fds and beverages when the ptins are accessible, affrdable and tasty. Cncessin sales can be prfitable and cntribute t the health and well-being f students. Offer a variety f healthy fd and beverage items that are lw in saturated/trans fats, sdium and added sugars. Healthy Fd and Beverage Ideas: Beverages Lw-/nnfat milk r sy milk Water, flavred water, seltzer water Sprts drink 100 percent fruit & vegetable juice Dairy (Chse lw r nn-fat prducts) Cttage cheese Ygurt Pudding cups String cheese Fruits/Vegetables Dried fruit Fresh fruit r vegetables with lw-fat dips Fresh r canned fruit cups Sandwiches, Ht fds Whle wheat sandwiches/wraps Turkey dgs and/r burgers (veggies, light cheese, lean meats, r Pizza with veggies & light mzzarella peanut butter & bananas) Brth-based sups (lw sdium) Snacks Animal r graham crackers Pretzels Baked chips Snack-size bags f light micrwave Granla r cereal bars (lw fat/sugar) ppcrn Mini bagels (with lw-fat cream cheese) Nuts/trail mix
Vermnt Example At Harwd Unin High Schl (9 12, 655 students) in Suth Duxbury, the Schl Wellness Plicy requires that when fd is sld at after-schl events, healthy fds must be available as part f the fferings. Sue Duprat, Athletic Directr, has reprted n the nutritius fds ffered in the cncessin stand when run by the track/crss-cuntry team. Such healthy selectins include fruit, fruit juices, water, trail mix r grp, and bagels. The schl plans t ffer these expanded chices when ther grups run the cncessin stand in the future, in rder t cmply with the schl wellness plicy. Resurces Natinal Healthy cncessin stand ideas develped in partnership between the Nrth Carlina Divisin f Public Health, NC Department f Public Instructin, NC Cperative Extensin and NC Actin fr Healthy Kids: http://www.nutritinnc.cm/teamnutritin/supprting%20materials/eatsmart/cncessins.pdf Nrth Carlina s Chapel Hill-Carrbr City Schls Nutritin Plicy Regulatin: http://www.chccs.k12.nc.us/planningdcuments/nutritinplicy.pdf (See snack guidelines and Winners Circle sectins.) In rder t clear up cnfusin n what is cnsidered healthy, and t prvide guidance in purchasing items, the Mntana Office f Public Instructin has set up this Web site that utlines guidelines prvided frm the Califrnia Center fr Public Advcacy, t be used as cmpetitive fd standards fr elementary and secndary schls: http://www.pi.mt.gv/pdf/schlfd/nutritinsense/whatshealthy.pdf Champinship Fd fr Yung Athletes Perfrmance Fds in Sprting Event Cncessins: Nutritin Tl Kit 2006. A tl kit put tgether by ActNw BC, ffering all the necessary tls t prvide high quality and high perfrmance fds t yung athletes every step f their career: www.kamlps.ca/turnamentcapital/supprtzne/healthycncessins.shtml
SCHOOL STORES Implementatin Ideas Schl stres give students pprtunities t create valuable marketing and business experiences while learning abut the imprtance f nutritinal and healthy fd chices. A cmmittee can be frmed t make the decisins abut the schl stre fferings and shuld invlve students, teachers, parents, fd service staff, administratrs and pssibly even vendrs. Students are mre likely t be receptive t healthier chices when they have input int determining the utcme. Schl stres can ffer schl supplies, schl spirit items and ther nnfd items. If schl stres sell fd and beverages they shuld strive t prvide nutritius fds that supprt healthy schl envirnments. The fferings shuld nt undermine the teachings in class r cmpete with the schl fd-service prgrams. If perated by the fd service prgram, fllw the A La Carte Fd and Beverage Standards utlined in Appendix B. Healthy Fd and Beverage Ideas: Beverages Water, flavred water, seltzer water 100 percent fruit & vegetable juice. Snacks Animal r graham crackers Nuts r sunflwer seeds. Baked chips r pita chips Prepackaged vegetables such as Ckies (lw fat/sugar) baby carrts. Fresh and dried fruit Pretzels Fruit cups Snack-size bags f light micrwave ppcrn. Granla r cereal bars (lw Sy chips fat/sugar) Trail mix Survey students t find ut the ppular healthy snacks they prefer. Prmte healthy prducts in a trendy, fun way. Offer free samples t elicit enthusiasm and wrd-f-muth selling. At special functins, give ut cupns fr a nutritius snack frm the schl stre.
Vermnt Example At Rutland High Schl/Staffrd Technical Center (9 12, 1157 students) in Rutland, Cheryl Niedzwiecki, reprts n their cntinuing effrt t ffer healthy chices t students and staff at the schl stre. Their fcus is nt t cnfiscate fds cmpletely, but t ffer chices fr individuals t make fr themselves. Thugh they still sell muffins, candy bars, and snack fds, they have taken steps t eliminate versized prtins f candy, while adding a variety f healthy ptins. Furthermre, as f this year, the stre has discntinued all drinks that cntain sugar with n ther nutrients. Students can nw chse frm 100 percent juices, diet beverages, flavred water/seltzer water and a lw-sugar tea. Alng with these healthier beverages, healthy snacks are als ffered. These include pretzels, jerky, fruit leathers, baked chips, rganic snacks, nuts and seeds, hummus and an array f pwer/snack bars. Ms. Niedzwiecki is always searching fr pprtunities t ffer mre chices that supprt a balanced diet fr students and staff. She als plans t display infrmatin regarding healthy lifestyles and nutritinal guidelines at the stre. Resurces Natinal Advice Frm Mntana Schls n Marketing Healthful Fds t Yuth. The infrmatin prvided is frm elementary, middle and high schls acrss Mntana that each received a Nutritin SEN$E Mini-Grant t supprt their effrts in selling and marketing healthful fds and beverages t students thrugh student-run stres. http://www.pi.mt.gv/pdf/schlfd/nutritinsense/advicefmmtschls.pdf In rder t clear up cnfusin n what is cnsidered healthy, and t prvide guidance in purchasing items fr schl stres, the Mntana Office f Public Instructin has set up this Web site that utlines guidelines prvided frm the Califrnia Center fr Public Advcacy, t be used as cmpetitive fd standards fr elementary and secndary schls: http://www.pi.mt.gv/pdf/schlfd/nutritinsense/whatshealthy.pdf Ideas fr healthy schl stres, develped in partnership between the Nrth Carlina Divisin f Public Health, NC Department f Public Instructin, NC Cperative Extensin and NC Actin fr Healthy Kids: http://www.actinfrhealthykids.rg/filelib/tlsfrteams/recm/nc_nc%20-%20schllstres.pdf The A-List: A-cceptable Vending Items Listed by Prduct and Manufacturer. Psted by the Jhn C. Stalker Institute f Fd and Nutritin; a partnership f the Massachusetts Department f Educatin, Nutritin Prgrams and Fd Services, and Framingham State Cllege: http://www.jhnstalkerinstitute.rg/vending%20prject/alist.pdf
VENDING MACHINES Implementatin Ideas The verwhelming majrity f ptins available t children in schl vending machines are sugary, high in fat and calries, and/r lw in nutritinal value. The mst cmmn ptins are sda, imitatin fruit juices, candy, chips, ckies and snack cakes. The high prevalence f junk fd in schl vending machines des nt supprt students' ability t make healthy fd chices. The fd industry takes advantage f schls' financial prblems by ffering them incentives t sell unhealthy fds in schls. Hwever, bridging schl budget gaps by selling junk fd t students is a shrtsighted apprach. Schls can raise mney withut jepardizing children's health. A number f schls in Maine, Califrnia, Minnesta, Pennsylvania and elsewhere have replaced sda with healthy beverages withut lsing revenue. Wrk with PTA, cmmunity health cuncil r ther grups t imprve fds and beverages sld in vending machines. Fllw Vermnt Vending Guidelines as utlined in Appendix C. Healthy Fd and Beverage Ideas: Beverages Water, flavred water, seltzer Sprts drink Lw-/nnfat milk 100 percent fruit & vegetable juice Chilled Snacks Baby carrts Pudding cups r ygurt (lw Fruit cups fat/sugar) String cheese Snacks Animal r Gldfish crackers Granla r cereal bars (lw Ckies (lw fat/sugar) fat/sugar) Flavred mini rice cakes Pretzels Nuts/seeds and/r trail mix Encurage yur state legislatrs, gvernr, city cuncil member, schl bard r ther elected fficials t wrk t enact legislatin that imprves the nutritinal quality f fds and beverages sld ut f vending machines and ther schl venues. Meet with, r write a letter t, the persn r grup wh manages the vending cntracts, such as the principal, superintendent, fd service, r athletic departments. Negtiate with vendrs s that cntracts include prvisins that prmte healthful chices. Fr example, cntracts might include: Incentives fr the sale f nutritius beverages. Limits n advertising fr less nutritius prducts. Allwances fr cntract renegtiatins if cnditins change. Schl decisin-making in prduct placement, hurs f service, and prices. Vermnt Example At Champlain Valley Unin High Schl (9 12, 1332 students) in Hinesburg, students will nt find sda in their vending machines. Thanks t financial help by the Friends f CVU, Fd Service Manager Le LaFrce is prud f their new vending machine that sells bth healthy beverages and snacks. Students can find trail mix, peanuts, ygurt, V8 and fruit juices, milk, sy milk, fresh fruits,
granla bars, and sme bagged snacks such as, Chex Mixes, pretzels, ppcrn, baked Sunchips, and lw-fat Drits. See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal Imprve Schl Fds, frm the Center fr Science in the Public Interest: http://www.cspinet.rg/schlfds Califrnia Prject LEAN (Leaders Encuraging Activity and Nutritin). Navigate t Creating Healthier Places and click n, Taking the Fizz ut f Sda Cntracts: A Guide t Cmmunity Actin : http://www.califrniaprjectlean.rg/ The A-List: "A-cceptable" Vending Items Listed by Prduct and Manufacturer. Psted by the Jhn C. Stalker Institute f Fd and Nutritin: http://www.jhnstalkerinstitute.rg/vending%20prject/alist.pdf A guide fr purchasing healthy fds, frm the Mntana Office f Public Instructin. http://www.pi.mt.gv/pdf/schlfd/nutritinsense/whatshealthy.pdf Healthy Schl Nutritin Envirnment Resurce List, develped by The Cnnecticut State Department f Educatin (CSDE). Included is a sectin n vending: http://www.sde.ct.gv/sde/lib/sde/pdf/deps/nutritin/hsne_resurce_list.pdf Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site prvides links t infrmatin n vending, in additin t schl success stries*: http://www.fns.usda.gv/tn/resurces/makingithappen.html Changing the Scene: Imprving the Schl Nutritin Envirnment, a tl kit that addresses the entire schl nutritin envirnment*: http://teamnutritin.usda.gv/resurces/changing.html * Available at the VT Department f Educatin Resurce Center
Backgrund Infrmatin BREAKFAST AND LUNCH MENUS The Dietary Guidelines fr Americans were updated in 2005. Hwever, the Child Nutritin Prgrams regulatins have nt yet been changed. Therefre, the 2000 guidelines still apply t the Natinal Schl Breakfast and Schl Lunch prgrams. Nutrient standards are the required level f calries and nutrients prvided t a specific age grup. The nutrient standards fr healthy schl meals were established by weighing and averaging the Recmmended Dietary Allwances (RDA) fr different grups f children. The RDA specifies levels f calries and selected nutrients. Nutrient standards have been set fr bth breakfast and lunch fr the fllwing nutrients: ;Ttal calries ;Prtein ;Irn ;Calcium ;Vitamin C ;Vitamin A ;Percent f calries frm fat (30 percent r less) ;Percent f calries frm saturated fat (10 percent r less) Menus planned fr a week shuld average the daily nutrient levels shwn in the chart belw. Lunch Breakfast Preschl Grades K 6 Grades 7 12 Grades K-3 (Optin) Pre schl Grades K 12 Grades 7 12 (Optin) Energy Allwances 517 calries 664 calries 825 calries 633 calries 388 calries 554 calries 618 calries Ttal fat 1 17g 2 22g 2 28g 2 21g 2 13g 2 18g 2 21g 2 Ttal saturated fat1 6g 3 7g 3 9g 3 7g 3 4g 3 6g 3 7g 3 Prtein 7g 10g 16g 9g 5g 10g 12g Calcium 267mg 286mg 400mg 267mg 200mg 257mg 300mg Irn 3.3mg 3.5mg 4.5mg 3.3mg 2.5mg 3.0mg 3.4mg Vitamin A 150RE 224RE 300RE 200RE 113RE 197RE 225RE Vitamin C 14mg 15mg 18mg 15mg 11mg 13mg 14mg 1 The grams f fat will vary depending n actual level f calries because they are based n percentages 2 Ttal fat nt t exceed 30 percent ver a schl week 3 Saturated fat t be less than 10 percent ver a schl week Meal Requirements Prgram regulatins ffer schls several different ptins as t plan meals t meet the nutrient standards. Menu planning ptins include nutrient-standard menu planning (using cmputer nutrientanalysis prgrams t plan meals based n the nutrients in the fds), r fd-based menu planning (planning meals that ffer specific minimum fd cmpnents). Each f these ptins must cmply with the specific meal pattern that frms the structure arund which the menu is planned. Mst Vermnt schls use the fd-based system.
Implementatin Ideas Replace high-fat fds with lwer fat ptins such as light maynnaise instead f regular. Reduce the amunt f premade entrée items, and increase frm-scratch items. Replace canned fruits and vegetables with fresh prduce cut int pieces, as finger fd. Gradually replace white flur in recipes with whle wheat pastry flur, at flur r white whle wheat flur. Schls have successfully built up t a 60/40 r 50/50 rati even in ckies. Increase the number f chices available in each meal cmpnent (meat, breads/grains, fruits and vegetables, milk) t increase the likelihd that students will chse fds frm each cmpnent. Offer vegetarian ptins regularly. Vermnt Examples At Champlain Valley Unin High Schl (9 12, 1332 students) in Hinesburg, the fd-service prgram has been slwly phasing ut less nutritius items by replacing them with healthier alternatives. They started ut ffering lw-fat ice cream, sherbets and Italian ice as alternatives t the high-fat ice cream that was being sld previusly. They then purchased a sft-serve machine, selling five percent milk fat cremees and have nw been able t cmpletely replace the 16 20 percent fat ice cream. Their current plan is t slwly replace the five percent milk fat cremees with nnfat frzen ygurt by running special frzen ygurt flavrs every s ften. Fd Service Directr, Le LaFrce, advises, Dn't just ban unhealthy items, but slwly replace them with healthy, flavrful alternatives! See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal The Pwer f Chice: Helping Yuth Make Healthy Eating and Fitness Decisins is a tlkit develped by the Department f Health and Human Services FDA & USDA's Fd and Nutritin Service. It is intended fr after-schl prgram leaders wrking with yung adlescents*: http://www.fns.usda.gv/tn/resurces/pwer_f_chice.html Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin, illustrating a wide variety f appraches that schls have taken t imprve student nutritin. * http://www.fns.usda.gv/tn/resurces/makingithappen.html Changing the Scene: Imprving the Schl Nutritin Envirnment, a tl kit that addresses the entire schl nutritin envirnment*: http://teamnutritin.usda.gv/resurces/changing.html USDA has many ther resurces available. Team Nutritin ffers nutritin educatin and fd-service peratinal infrmatin. The Healthy Meals Resurce System prvides technical assistance, supprt and materials fr schl fd-service and child-care prfessinals: http://www.fns.usda.gv/tn/ The 2005 Dietary Guidelines fr Americans frm The US Department f Agriculture: http://www.mypyramid.gv/guidelines/index.html The Natinal Center fr Chrnic Disease Preventin and Health Prmtin s Healthy Yuth! nutritin page. This Web site includes data and statistics, science-based strategies, plicy guidance, prgrams and references: http://www.cdc.gv/healthyyuth/nutritin/index.htm * Available at the VT Department f Educatin Resurce Center, in additin t: A Vegetarian Resurce Guide, (kit) Schl Nutritin Team: Strategies fr Success, A Guide t Nutritin Educatin, (bk) The Science f Energy Balance: Calrie Intake & Physical Activity, (curriculum, grades 7 8)
A LA CARTE FOODS Implementatin Ideas Offer fresh fruits, vegetables, whle grains, and a variety f lw-fat r fat-free milk and dairy prducts daily. Utilize fresh, lcally grwn prducts when pssible. Use surveys, fcus grups, taste tests r ther methds t slicit student input t ensure that fd items meet students tastes and interests. Display healthier a la carte items s they are mre nticeable in meal lines, satellite carts r kisks. Invlve students in the prmtin f healthier a la carte items thrugh health, business, art, r fd and nutritin curses. Use special prmtins t feature specific fd items daily, weekly, mnthly r seasnally. Prmte healthy a la carte fds with creative, descriptive names. Display nutritin facts t prmte the cnsumptin f healthier items. Display clrful prps r marketing psters t prmte healthier fds. Imprve menu items and ptins f the schl meal prgram t encurage their purchase ver a la carte fds. Vermnt Example Champlain Valley Unin High Schl (9 12, 1332 students) in Hinesburg cmpleted a significant renvatin f the schl kitchen and cafeteria a few years ag. They tk advantage f the change in facilities t make mdificatins in the fd service prgram. Previusly, many meal ptins were nly available as a la carte sales, while the schl lunch prgram ffered just ne meal ptin. The new kitchen and dining area emphasize ffering a variety f healthy meal chices as reimbursable schl meals. A la carte items are limited t extras, and healthy fds are featured. Schl lunch prgram participatin increased frm apprximately 25 students per day t ver 300 students per day. Nw, abut three years later, the participatin is apprximately 600 lunches per day. See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal Building a Healthy A La Carte Prgram: Making Cents Out f Change Resurces. A lng list f resurces frm the Illinis Nutritin Educatin and Training Prgram in cllabratin with the USDA s Team Nutritin: http://www.kidseatwell.rg/a%20la%20carte%20wrkshp%20resurces.dc Infrmatin, resurces and success stries cncerning imprving the schl envirnment and a la carte fds. Cmpiled by Actin fr Healthy Kids: http://www.actinfrhealthykids.rg/resurces_tpic.php?tpic=7 The Natinal Center fr Chrnic Disease Preventin and Health Prmtin s Healthy Yuth! nutritin page. This Web site includes data and statistics, science-based strategies, plicy guidance, prgrams and references: http://www.cdc.gv/healthyyuth/nutritin/index.htm The Natinal Assciatin f State Bards f Educatin s Center fr Safe and Healthy Schls Web site. This site utlines the Increasing Healthy Eating prject and prvides valuable resurces: http://www.nasbe.rg/healthy_schls/healthy_eating_prject.htm.
The Pwer f Chice: Helping Yuth Make Healthy Eating and Fitness Decisins is a tlkit develped by HHS' FDA & USDA's Fd and Nutritin Service. It is intended fr after-schl prgram leaders wrking with yung adlescents*: http://www.fns.usda.gv/tn/resurces/pwer_f_chice.html Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site illustrates a wide variety f appraches that schls have taken t imprve student nutritin*: http://www.fns.usda.gv/tn/resurces/makingithappen.html Changing the Scene: Imprving the Schl Nutritin Envirnment, a tl kit that addresses the entire schl nutritin envirnment*: http://teamnutritin.usda.gv/resurces/changing.html Eat Well & Keep Mving is an interdisciplinary nutritin and physical activity curriculum aimed at building lifelng healthy habits in upper elementary schl students*: http://www.hsph.harvard.edu/nutritinsurce/ewkm.html * Available at the VT Department f Educatin Resurce Center, in additin t: A Vegetarian Resurce Guide, (kit)
FOOD PRICING Implementatin Ideas Pricing is used by cmmercial businesses n a regular basis t encurage purchasing, t reduce inventries f specific prducts and t prmte the cmpany r brand. They use sale pricing t bring custmers int the stre and price specials t intrduce new prducts. Schl nutritin prgrams can als use pricing t prmte healthy eating behavirs, increase participatin in the schl meals prgram and reduce intake f less healthy fds withut actually eliminating them entirely. Reduce the price f fresh fruit and vegetables. Advertise the new price reductin in the cafeteria. Decrease the price f healthy snacks in the schl stre and/r vending machine. Or increase the price f the less healthy items t cause a relative reductin in the price f healthier fds. Fr schls that ffer a la carte fds: Reduce a la carte fferings t fds that d nt cmpete with the schl meal. Price a la carte items high enugh t encurage students t chse a reimbursable meal instead f the a la carte items. Price less healthy fd ptins higher than healthier a la carte fds. Reduce the prtin size f fds available a la carte. Vermnt Example Marilyn Edwards, the General Manager f Fd Services fr Rutland City Schls in Rutland has wellness n her mind when planning the schl menus. As part f Rutland s Healthy Schl Meals Initiative fr 2006 07, new healthier items are being intrduced with price adjustments that encurage these ptins. Fr instance, the deli statins at the lcal schls encurage use f whle wheat rlls. If a student wants white rlls, they must pay extra fr them. Additinally, french fries have been remved frm the meal ffering at Rutland High Schl/Staffrd Technical Center (9 12, 1157 students); they are sld nly ccasinally and separately at a sinful price. Furthermre, ckies are n lnger available at bargain-basement prices, thereby encuraging students t purchase nly a few smaller ckies as a treat, rather than a handful fr lunch. While Ms. Edwards states that the Healthy Schl Meals Initiative cntinues t be a wrk in prgress, she s pleased with the strides they ve made s far and prud that their fd-service prgram remains a success! See Additinal Vermnt Examples: Nutritin fr mre
Resurces Natinal Published in the April 2005 Jurnal f Nutritin, Public Health Strategies fr Dietary Change: Schls and Wrkplaces is an article by Simne A. French. Included are three studies that shw hw envirnmental interventin can be an effective strategy t prmte the purchase and cnsumptin f healthful fds in cmmunity-based settings: http://jn.nutritin.rg/cgi/cntent/full/135/4/910 Frm the Wiscnsin Public Health and Health Plicy Institute s March 2005 publicatin is an issue brief entitled Imprving Student Nutritin thrugh Schl Vending Machine Plicies by Matt Landis, David Ahrens and Patrick Remingtn. Included is a piece n pricing strategies fr vending machines: http://www.pphealth.wisc.edu/uwphi/publicatins/briefs/vl6%20n1web.pdf Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site prvides links t infrmatin n hw t adpt marketing techniques, in additin t schl success stries*: http://www.fns.usda.gv/tn/resurces/makingithappen.html Changing the Scene: Imprving the Schl Nutritin Envirnment, a tl kit that addresses the entire schl nutritin envirnment*: http://teamnutritin.usda.gv/resurces/changing.html * Available at the VT Department f Educatin Resurce Center
BUYING LOCAL Implementatin Ideas Pursuing partnerships with lcal farms and farmers, manufacturers, and small prcessrs. Taking advantage, where pssible, f existing prducts that are already available, such as eggs, milk and dairy prducts, cheese, apples and prduce. Asking lcal distributrs t carry Vermnt prducts in their inventry t allw fr easier availability t schl districts. Writing bid cntracts that allw schl districts t buy lcal prducts "ff bid" if primary vendrs cannt r will nt sell them. Vermnt Example Burlingtn Schl District in Burlingtn has a variety f relatinships with lcal grwers and prducers. The district makes weekly whlesale purchases f fresh vegetables frm a farmer in the fall. Burlingtn als cntracts with several farmers in March t grw certain crps prduced during the summer and fall. These crps, such as cherry tmates, may be used fresh. Hwever, the kale, Swiss chard, zucchini and basil grwn in eighty pund quantities, are prcessed by fd-service staff and cmmunity vlunteers during the summer and fall t be used thrughut the schl year. In additin, because f successful relatinships with lcal farmers, if there is an abundance f a certain crp, farmers call the directr, Dug Davis, and ffer prduce at a discunt. See Additinal Vermnt Examples: Nutritin fr mre Resurces Vermnt Tls and resurces frm Vermnt FEED (Fd Educatin Every Day), a cmmunity-based apprach t schl fd-system change thrugh a cllabratin f three Vermnt nn-prfits (Fd Wrks, Nrtheast Organic Farming Assciatin f Vermnt, and Shelburne Farms): http://www.vtfeed.rg/tls-resurces/index.html Vermnt Farm t Schl: A Guide t Bringing Lcally Prduced Fds int Vermnt Schls, VT Fd Educatin Every Day (VT FEED), 2006. This guide has details abut varius lcal purchasing ptins, as well as seasnal recipes and guides abut hw t start farm-t-schl prgrams at schls. The fllwing rganizatins have listings f farmers wh sell t lcal businesses, schls and institutins: Vermnt Agency f Agriculture: www.vermntagriculture.cm Vital Cmmunities: www.vitalcmmunities.rg Nrtheast Organic Farming Assciatin f Vermnt: www.nfa.rg Vermnt Vegetable and Berry Grwers Assciatin: www.uvm.edu/vtvegandberry/vv&bga/vvbga.html Vermnt Fresh Netwrk: www.vermntfresh.net
Natinal Eat Smart Farm Fresh! A Guide t Buying and Serving Lcally Grwn Prduce in Schl Meals. USDA Fd and Nutritin Service with Natinal Farm-t-Schl Prgram, Dec. 2005: http://www.fns.usda.gv/cnd/guidance/farm-t-schl-guidance_12-19-2005.pdf Bringing Lcal Fd t Lcal Institutins: A Resurce Guide fr Farm-t-Schl and Farm-t- Institutin Prgrams. Frm the Natinal Sustainable Agriculture Infrmatin Service, 2003: http://attra.ncat.rg/attra-pub/farmtschl.html#ver
EATING ENVIRONMENT Implementatin Ideas Children will enjy their fd mre and may try healthier ptins if they can relax, eat and scialize withut feeling rushed. Studies shw that envirnment has a pwerful influence n behavir. A pleasant dining area allws students t pay attentin t what they are eating and t enjy the sensry and scial aspects f a healthy meal. T address issues related t time scheduled fr lunch perids, review and revise schl fdservice plicies t maximize time fr eating and allw fr nrmal scial interactins. Mnitr the number f students released t the cafeteria at any ne time, and where pssible, use a staggered release. Schedule meal perids at apprpriate times, such as lunch is nt served befre 11:00 am r after 1:00 pm. Make sure activities, such as tutring, pep rallies, club meetings, etc. ccur at times that d nt verlap with planned meal times. Schedule recess fr elementary grades befre lunch s that children are less distracted, and ready t eat, during lunch time (see Lunch After Recess in this Implementatin Guide) Evaluate peratinal characteristics f the schl fd-service prgrams, particularly fr their effect n the speed f service. Mre efficient service techniques that result in students spending less time in the serving line can be implemented. D a traffic flw analysis with the help f students r teachers. If able, increase the number f serving areas. Using individually prtined and packaged menu items can imprve service, especially fr the yunger students. Create dining areas that are attractive and have sufficient space fr seating. Ensure tables and chairs are the right size fr the students. Use rund tables instead f lng rectangular tables fr easier student interactins. This encurages cnversatin and makes the eating envirnment mre like a dining rm than an institutinal cafeteria. Make special dining experiences available ccasinally, such as using tableclths, student waiters, table decratins, special invitatins, etc. Integrate plants and student artwrk int the dining area. Have a student art class help paint a mural n a dining rm wall. Lk fr talent and resurces frm schl staff, students, parents, and leaders f cmmunity rganizatins and businesses t make needed changes. Pst infrmatin abut the fd yu are serving such as a descriptin f items, nutritinal facts, where the fd cmes frm, r recipes fr favrite dishes. Give pririty t facility design fr the fd preparatin, service and eating areas in schl renvatins and new cnstructin. Have teachers and/r the principal help serve lunch (at least ccasinally), and encurage students t make healthy chices. Teachers and the principal can als eat with students and make an effrt t let students see their healthy fd chices. Use these meal perids as an pprtunity t cmmunicate with students and t encurage students t talk and scialize. Create a family eating experience in elementary schls by inviting families t eat with students. Hld a Name the Cafeteria cntest t prmte a sense f student wnership f the area. Prvide natural lighting. If able, add skylights in the eating area t let in a little daylight. Or make sure dining areas have windws, s that the nly light isn t frm flurescent bulbs.
Use creative, innvative methds t keep nise levels apprpriate n eat in silence, whistles r buzzing traffic lights. If able, recruit vlunteers s that ne adult is at each table eating lunch with the children. They can act as gd rle mdels and prevent behavir prblems. Wrk with the principal t develp apprpriate training fr thse wh supervise the schl dining rm. Maintain safe, rderly and pleasant eating envirnments. Install hand-washing equipment and supplies in a cnvenient place, s that students can wash their hands befre eating. Make drinking funtains available fr students t get water at meals and thrughut the day. Vermnt Example Chelsea Schl (K 12, 191 students) in Chelsea replaced their rws f rectangular tables with rund tables that seat eight t nine students. The fd-service directr als has simple centerpieces that change with the seasns r hlidays. Additinally, students artwrk is hung in the entrance, and nutritin fact psters are displayed near the tables. See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal Eating at Schl: A Summary f NFSMI Research n Time Required by Students t Eat Lunch, by Martha T. Cnklin, PhD, RD and Laurel G. Lambert, PhD, RD, LD: http://www.nfsmi.rg/infrmatin/eating_at_schl.pdf Measuring and Evaluating The Adequacy f the Schl Lunch Perid, a publicatin fr child nutritin prfessinals frm the Natinal Fd Service Management Institute: http://www.nfsmi.rg/infrmatin/newsletters/insight12.pdf Changing the Scene: Imprving the Schl Nutritin Envirnment, a tl kit that addresses the entire schl nutritin envirnment*: http://teamnutritin.usda.gv/resurces/changing.html * Available at the VT Department f Educatin Resurce Center
NUTRITION EDUCATION Implementatin Ideas The Vermnt Cmprehensive Health Educatin Law (16 V.S.A., Sectin 131) requires health educatin as a curse f study fr grades K 12 in Vermnt schls. Nutritin educatin is identified as ne f the ten cmpnents f cmprehensive health educatin. The nutritin educatin curriculum shuld psitively influence the understanding, skills and behavirs f students related t healthy fd chices. As part f a cmprehensive health educatin curse, nutritin instructin shuld give students the knwledge and mtivatin t develp lifelng healthful eating habits. Ensure that nutritin knwledge and skills are integrated acrss the K 12 curriculum. Invlve a schl health cuncil r similar bdy, including classrm teachers and child nutritin staff, t develp an effective, age-apprpriate, nutritin-educatin prgram that: Uses state-adpted health textbks r hme-ecnmics careers and technlgy textbks, that is family and cnsumer science. Uses ther nutritin-related materials t enhance the cre curriculum, such as the resurces listed belw. Encurages and uses supplemental lessn plans that integrate nutritin knwledge and skills int ther subject areas. Fr example: Use fd preference surveys, fd intake diaries, r an electin f the schl s favrite fruit r vegetable as pprtunities fr math cncepts including graphing and percentages. Create psters in art class t prmte healthy eating. Observe hw recipes are affected when varius ingredient substitutins are made, as part f a science experiment. Creates a cnnectin between what is taught in the classrm, what is served in the cafeteria and what is available in the surrunding cmmunity. Research indicates that behavir is changed when nutritin educatin integrates classrm, cafeteria, and family/cmmunity experiences. Fr example, have classes plan a schl lunch and/r breakfast menu with help frm the fd service manager, applying lessns abut the fd guide pyramid and the imprtance f variety. Incrprate lcally grwn fds and/r fds frm ther cuntries. Prvides pprtunities fr experiential learning, such as cmplementing lessns with pprtunities t prepare fds, garden, r taste test. Prvides staff develpment fr classrm teachers n basic nutritin and evidence-based instructinal strategies that build skills. Disperse nutritin messages thrughut the schl that are cnsistent and reinfrce each ther, such as including a nutritin tip r fact with the mrning annuncements. Reinfrce nutritin knwledge, skills and behavirs by making supplemental materials available t families. Additinally, use hmewrk assignments and prjects that encurage students t discuss nutritin lessn infrmatin with family members Cllabrate with fd-service staff t allw students t apply classrm nutritin instructin in the schl cafeteria by making healthier fd chices. Use breakfast-in-the-classrm time fr nutritin educatin lessns.
Vermnt Example Sharn Elementary Schl (PK 6, 102 students) in Sharn has made student wellness a whleschl/whle-year fcus. In the kindergarten, the nutritin educatin has centered n expanding the students palates by tasting a variety f unusual fds. In sme classes the fcus has been n the fd guide pyramid, while in thers, students explre seasnal fds. They investigate hw varius fds are used in the American diet, the histry f the fd, health-related issues (nutrients in the fd, what is a healthy r nt-s-healthy frm f the fd), and then prepare and eat the fd. Sme classrms have fcused n changing behavirs such as increasing water intake by having water bttles n the students desks. Parents are als included. The Wellness Fair day has learning statins in every classrm and an evening sessin designed t give parents infrmatin abut hw wellness educatin relates t grade expectatins. The faculty has begun develping a crdinated wellness curriculum that can becme part f lcal assessment effrts. See Additinal Vermnt Examples: Nutritin fr mre Resurces Vermnt In 2002, the Vermnt Health Educatin Guidelines fr Curriculum and Assessment was published t supprt Vermnt teachers in the develpment f standards-based curriculum, instructin and assessment f students knwledge and skills in health educatin. These guidelines are available at: http://www.state.vt.us/educ/new/html/pgm_crdhealth/curriculum_guide_02.html In 1998 FdWrks (http://www.twriverscenter.rg/), the Nrtheast Organic Farming Assciatin f Vermnt (NOFA-VT) (http://www.nfavt.rg/abut.php) and Shelburne Farms (http://www.shelburnefarms.rg/) created the FEED (Fd Educatin Every Day) prgram (http://www.vtfeed.rg). This prgram wrks with schls t imprve students diets by helping classrm teachers t develp curriculum that meets the Vermnt Framewrk f Standards and incrprates fd, lcal farms, and nutritin. FEED als trains and wrks with fd-service staff t feature lcal, seasnal prduce in healthy and appealing meals in the cafeteria. T date, FEED has wrked with teachers, administratrs, cks and students in dzens f schls, including intensive effrts in Alburg, Burlingtn, Chelsea, Hardwick, Jay/Westfield, Miltn, Starksbr and Waitsfield. This past year, teachers and students have been inspired t build their wn schl gardens as part f, r related t, the FEED wrk being dne at schls. These gardens ffer a place t study hands-n science, math, language arts, and scial studies while prviding ingredients fr the schl fd service. Here are just a few examples f hw schls are planting healthy learning pprtunities fr students in twns arund Vermnt. Starksbr Schl built gardens and planted garlic this past fall. The garlic will be used next fall in the cafeteria meals, with mre vegetables t cme this spring. Alburg Schl created a garden bed in the shape f an A in the frnt f their schl and is grwing herbs and salad greens in the spring fr the lunch prgram. Chelsea Schl s Civics in Actin class cmpleted twelve raised garden beds this past fall; ne fr each grade. This spring they will plant crps fr the fd service and fr classrm lessns. Orange Center Schl has a bming summer garden prgram where students harvest their daily snack frm the garden (when seasnally apprpriate). Classrms grw the seedlings in the spring, the summer Gardens fr Learning prgram uses and maintains the gardens thrughut the summer break, and then classes return in the fall t harvest and prepare the beds fr the fllwing spring.
Natinal Schl Nutritin BY DESIGN! This is the reprt f the Advisry Cmmittee n Nutritin Implementatin Strategies, designed by the Califrnia Department f Educatin: http://www.cde.ca.gv/re/pn/fd/dcuments/schnutrtn071206.pdf The Rle f Michigan Schls in Prmting Healthy Weight is a 2001 cnsensus paper frm the Michigan Department f Educatin Office f Schl Excellence. Infrmatin n nutritin educatin curriculum is incrprated int these practical guidelines and plicy recmmendatins t schl districts fr prmting healthy weight fr all students: http://www.michigan.gv/dcuments/healthyweight_13649_7.pdf The Michigan Mdel fr Cmprehensive Schl Health Educatin. This mdel is divided int six phases at every grade level, with ne phase cncentrating n nutritin at each grade level: http://www.emc.cmich.edu/mm/phasenutritin.htm Nutritin Cmpetencies fr Califrnia s Children: Pre-Kindergarten thrugh Grade 12 is designed t guide schl districts and agencies in prmting effective, sequential and cmprehensive nutritin educatin: http://www.califrniahealthykids.rg/articles/ nutrcmp.pdf Healthy Schl Nutritin Envirnment Resurce List, by The Cnnecticut State Department f Educatin (CSDE). This list cntains nline resurces t assist schls with prmting healthy eating and physical activity fr children. Included is an extensive sectin n nutritin educatin: http://www.sde.ct.gv/sde/lib/sde/pdf/deps/nutritin/hsne_resurce_list.pdf Eat Well & Keep Mving is an interdisciplinary nutritin and physical activity curriculum aimed at building lifelng healthy habits in upper elementary schl students*: http://www.hsph.harvard.edu/nutritinsurce/ewkm.html Planet Health: An Interdisciplinary Curriculum fr Teaching Middle Schl Nutritin and Physical Activity. This curriculum was written t help teachers tackle a grwing prblem amng adlescents: nt enugh physical activity, t much TV and pr eating habits*: www.hsph.harvard.edu/prc/prj_planet.html The Pwer f Chice: Helping Yuth Make Healthy Eating and Fitness Decisins is a tlkit develped by the Department f Health and Human Services FDA & USDA's Fd and Nutritin Service. It is intended fr after-schl prgram leaders wrking with yung adlescents*: http://www.fns.usda.gv/tn/resurces/pwer_f_chice.html Many additinal resurces and materials are available thrugh the USDA Fd and Nutritin Service s Team Nutritin: http://www.fns.usda.gv/fns/nutritin.htm and MyPyramid fr Kids: http://www.mypyramid.gv/kids/index.html * Available at the VT Department f Educatin Resurce Center, in additin t: A Vegetarian Resurce Guide, (kit) and A Teen s Guide t Ging Vegetarian, (bk) Healthy Bdy Image: Teaching Kids t Eat and Lve Their Bdies T! (grades 4 6) The Science f Energy Balance: Calrie Intake and Physical Activity, (curriculum, grades 7 8) USDA Team Nutritin Calendar Cmpanin, (bk) Team Nutritin: Getting It Started and Keeping It Ging, (bk)
LUNCH AFTER RECESS Implementatin Ideas Scheduling takes creative planning and flexibility. Get everyne n bard and invlved, including fd service staff, teachers, administrative staff, parents and students. Have dispsable wipes and trash cans available at the dr t the cafeteria r entrance frm the playgrund, r prvide access t instant sanitizer dispensers t clean hands befre entering the cafeteria. Create a traffic pattern f children ging frm the playgrund t the classrm (t put away cats, fr example) then t the bathrm t wash hands befre entering the cafeteria. Encurage students t prepay fr lunch t avid lsing mney n the playgrund. Students may be hungrier and thirstier as a result f the change. Have cld water available. Prmte the schl breakfast prgram. Vermnt Example The Jay/Westfield Jint Elementary Schl (K 6, 66 students) in Jay has a very ppular recess befre lunch schedule. After a lng mrning f academics, students are ready t burn ff sme energy. The schl implemented a staggered lunch schedule t accmmdate this prgram. Beginning at nn, students g ut fr a twenty minute recess. After recess they return t their classrms t take ff cats and bts and wash up. Then they head t the cafeteria (with a five minute spread between grades) calmer and ready t eat. Resurces Natinal Recess Befre Lunch Plicy: Kids Play and then Eat! A guidebk frm Mntana s Team Nutritin Prgram and Schl Nutritin Prgram: http://www.pi.state.mt.us/schlfd/recessbl.html A list f resurces, research and supprting infrmatin related t recess befre lunch: http://www.pi.state.mt.us/pdf/schlfd/rblresurces.pdf A PDF presentatin f the study: Fd Waste is Reduced When Elementary Schl Children Have Recess Befre Lunch by Mary Jane Getlinger: www.de.state.in.us/fd/pdf/netrecessstudy.pdf Fit, Healthy, and Ready t Learn: A Schl Health Plicy Guide, frm the Natinal Assciatin f State Bards f Educatin. Designed t help educatrs establish effective plicies that prmte high academic achievement and lifelng healthy habits*: http://www.nasbe.rg/healthyschls/fithealthy.html * Available at the VT Department f Educatin Resurce Center
ALTERNATIVE REWARDS Implementatin Ideas Fd is cmmnly used t reward students fr gd behavir and academic perfrmance. It s an easy, inexpensive and pwerful tl t bring abut immediate shrt-term behavir change. Yet using fd as reward has many negative cnsequences that g far beynd the shrt-term benefits f gd behavir r perfrmance. Sme disadvantages f using fd as a reward are: It sends a mixed message between nutritin educatin taught in the classrm and the schl envirnment. It encurages ver cnsumptin f fds high in added sugar and fat. It may displace mre nutritius fds ffered in the schl meal prgram. It teaches kids t eat when they are nt hungry t reward themselves. A wide variety f alternative rewards can be used t prvide psitive reinfrcement fr children s behavir and academic perfrmance. Zer-Cst Alternatives Certificates Eat lunch r read utdrs. Extra credit Gift certificate t lcal nn-fd. merchants; have certificates dnated. Give a five-minute chat break at the end f the day. Have a teacher read a bk r perfrm a special skill (e.g., singing). Have extra art r recess time. Listen t music while wrking. Make deliveries t the ffice. Nte frm teacher t the student cmmending their accmplishment. Phne call r letter sent hme t parents r guardians cmmending child s achievement. Pht recgnitin bard in a prminent lcatin in the schl. Play a favrite game r d a puzzle. Recgnitin f a child s achievement n the mrning annuncements r schl Web site. Sit by friends. Teach the class. Lw-Cst Alternatives Paperback bk Pick frm a treasure (sprts cards, Frisbee, nn-fd items). Spelling r math flash cards. Stickers, pencils and ther schl supplies T-shirt/hat/sunglasses Trphies/ribbns/plaques
Resurces Natinal Cnstructive Classrm Rewards: Prmting Gd Habits While Prtecting Children s Health, frm the Center fr Science in the Public Interest: http://www.cspinet.rg/nutritinplicy/cnstructive_rewards.pdf Alternatives t Using Fd as a Reward frm Michigan State University Extensin: http://www.tn.fcs.msue.msu.edu/fdrewards.pdf Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site illustrates a wide variety f appraches that schls have taken t imprve student nutritin*: http://www.fns.usda.gv/tn/resurces/makingithappen.html Fit, Healthy, and Ready t Learn: A Schl Health Plicy Guide, frm the Natinal Assciatin f State Bards f Educatin. Designed t help educatrs establish effective plicies that prmte high academic achievement and lifelng healthy habits*: http://www.nasbe.rg/healthyschls/fithealthy.html * Available at the VT Department f Educatin Resurce Center
MARKETING IN SCHOOLS Marketing in schls cnsists f selling specific brands f fds and beverages and the prminent use f lgs and cmpany names such as n scre bards. Research shws that this advertising influences children and adlescents and their purchases and cnsumptin f less healthful diets. This in turn likely cntributes t negative diet-related health utcmes and risks amng children and yuth. Schls can use the principles f cmmercial marketing t prmte healthy fds, while limiting endrsement f fds f minimal nutritinal value (FMNV). Implementatin Ideas Avid marketing f FMNV in schls: Marketing f prducts in schls ften creates brand lyalty and encurages the cnsumptin f fds that may nt benefit the health and well-being f the students. Fd cmpanies take advantage f the pprtunity t reach large numbers f children and adlescents in a cntained setting and the financial vulnerability with which schls are faced. Reductin t expsure t marketing is an effective besity-preventin strategy. Therefre, limit marketing f cmmercial prducts that cmpete with the schl fd-service prgram. D nt enter int cntracts with sft drink and ther cmpanies. The chief gal f these cmpanies is prfit, nt the welfare f children and adlescents. Puring rights are usually stipulatins f these cntracts in which the cmpanies can cntrl the beverage distributin within the schl. If the decisin is made t enter int such cntracts, cnsider the fllwing guidelines: Schls have the right t chse which beverages/prducts t make available. Always ffer a healthful ptin. Price water and ther nutritinal prducts lwer than, r the same as, carbnated beverages. Schls have the right t decide the use f lgs and signage, which shuld be kept t a minimum and nt n textbks r ther educatinal materials. D nt accept curriculum supplies r mney fr field trips and athletic facilities/equipment frm fd cmpanies that market their prducts with lgs and cmpany names n schl grunds. Uses the principles f cmmercial marketing t supprt healthful fd chices in schls Market healthful fd ptins using techniques frm the cmmercial fd industry t help students imprve fd chices. The 4 P s f Marketing: Prducts Ask students which healthful prducts they wuld enjy (taste tests, fcus grups, surveys). They are mre likely t try and purchase the prduct if their input was part f the decisin making Be mindful f packaging and presentatin f prducts. Placement Think abut where student s are mst likely t buy fd (vending machines, cncessin stands, schl stres). Within the cafeteria, place healthful fds at eye level and at the end f the a la carte line. Prmtin Enthusiasm, rle mdeling, custmer service: Staff and faculty shuld set gd examples by making healthful chices and encuraging students t d the same. Advertising, public relatins, pint-f-purchase prmtins.
Price Offer discunts when intrducing new healthful fds. Make healthier fds less expensive than FMNV. Nte: Please als see the Vending Machines and Fd Pricing sectins f this implementatin guide. Resurces Natinal Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site prvides links such as Influence fd and beverage cntracts and Adpt marketing techniques, in additin t schl success stries*: http://www.fns.usda.gv/tn/resurces/makingithappen.html Nutritin Standards fr Fds in Schls, by the Institute f Medicine f the Natinal Academies. Makes specific recmmendatins fr the nutritinal quality f fds ffered in schls and explains the effect marketing has n yuth: Fd Marketing t Children and Yuth: Threat r Opprtunity?, by the Institute f Medicine f the Natinal Academies. Discusses and makes specific recmmendatins n fd marketing in all areas f sciety, including the impact f fd marketing in schls. The Preventin Institute s Strategic Alliance: ENACT prvides infrmatin n hw t eliminate marketing f unhealthy fds n schl grunds. Mdel schl plicies and additinal resurces are available: http://www.preventininstitute.rg/enact/schl/marketing_8b.html#mdel Citizen s Campaign fr Cmmercial Free Schls lists examples f mdel plicies frm schl bards and schl districts eliminating cmmercial marketing in schls. There is als a Cmmercialism Walkthrugh wrksheet useful in evaluating cmmercialism in yur schl: http://www.scn.rg/cccs/actin.html Healthy Schl Nutritin Envirnment Resurce List, by The Cnnecticut State Department f Educatin (CSDE). This list cntains nline resurces t assist schls with prmting healthy eating and physical activity fr children. Included is a sectin n cmmercialism in schls: http://www.sde.ct.gv/sde/lib/sde/pdf/deps/nutritin/hsne_resurce_list.pdf Cmmercialism in Educatin Research Unit (CERU). Arizna State University cnducts research, disseminates infrmatin and helps facilitate dialgue between the educatin cmmunity, plicymakers and the public at large abut cmmercial activities in schls: http://epsl.asu.edu/ceru/index.htm * Available at the VT Department f Educatin Resurce Center
GENERAL NUTRITION RESOURCES Available frm the Health Educatin Resurces A Vegetarian Resurce Guide, (kit) Eating Disrders Awareness and Preventin, (curriculum, early childhd) Healthy Bdy Image: Teaching Kids T Eat And Lve Their Bdies T, (grades 4 6) The Pwer f Chice, (after schl prgram, yung adlescent) Making It Happen! Schl Nutritin Success Stries, (bk) Changing the Scene A Guide t Lcal Actin, (kit) Planet Health, (curriculum, middle schl) Eat Well & Keep Mving, (curriculum, elementary) The Science f Energy Balance: Calrie Intake and Physical Activity, (curriculum, grades 7 8) USDA Team Nutritin Calendar Cmpanin, (bk) A Teen;s Guide t Ging Vegetarian, (bk) Team Nutritin: Getting It Started and Keeping It Ging, (bk) Web Resurces The Centers fr Disease Cntrl has many schl health-related resurces available frm their Web site: http://www.cdc.gv/healthyyuth/ The Natinal Assciatin f State Bards f Educatin has initiated a prject t prmte schl wellness. The gal f the Increasing Healthy Eating prject is t increase awareness, mtivatin and capacity amng educatin leaders abut the issues surrunding healthy eating in schls. Their Web site prvides links t many resurces: http://www.nasbe.rg/healthy_schls/healthy_eating_prject.htm The Alliance fr a Healthier Generatin is a partnership between the American Heart Assciatin and the William J. Clintn Fundatin that wrks t raise awareness and create slutins t childhd besity. Register yur schl t be part f the Healthy Schls Prgram, which prvides plicy implementatin ideas, examples f schl success stries and tls such as a fd prduct nutritinal value calculatr: http://www.healthiergeneratin.rg/schls.aspx Basic infrmatin abut nutritin, the fd guide pyramid and the Dietary Guidelines fr Americans can be fund at: http://www.mypyramid.rg/guidelines/index.htm, and http://www.nutritin.gv/ The Department f Educatin in New Hampshire has cllected examples f best practices fr healthy schl-nutritin envirnments in a publicatin that is available nline. The publicatin ffers examples f many schls Team Nutritin grant prjects that include a variety f nutritin initiatives: http://www.ed.state.nh.us/educatin/de/rganizatin/prgramsupprt/dcuments/healthynutr itin--12-05.pdf
ADDITIONAL VERMONT EXAMPLES: NUTRITION Snack Time At Rutland Intermediate Schl (3 6, 644 students) and Rutland Middle Schl (7 8, 371 students) in Rutland, Fd Service General Manager, Marilyn Edwards, has sught ways t imprve the nutritin ffered t students. One f the many health initiatives she has helped t implement is prviding healthy snack ptins. Snacks at these tw schls include 100 percent juice prducts and baked chips. Als, she is prud t state that the snack prducts ffered by the schls cntain n trans fat. Vending Machines Chantale Nadeau, a public health nutritinist fr the Newprt District Office f the Vermnt Department f Health, cnsiders Nrth Cuntry Unin High Schl (9 12, 1050 students) in Newprt t be an example f a schl that has cnsistently wrked n creative ways t adpt an effective schl wellness plicy. Three years ag, Nrth Cuntry Unin High Schl replaced tw f the schl s six sda machines with milk vending machines. The effrt was champined by the cmmunity, including area dairy farmers and area medical prviders. Water and juice is ffered in the remaining vending machines, alng with carbnated beverages. Ms. Nadeau is prud t state that carbnated beverages currently ccupy less than 50 percent f the slts in the vending machines and water in the best seller at the schl. At Edmunds Middle Schl (6 8, 379 students) in Burlingtn, Healthy Living teacher, Ginger Farineau, teaches her students hw t read nutritin labels. Upn ne f their label reading lessns, students discvered hw much sugar was in varius beverages sme f the same drinks served in their wn vending machines! It tk sme time, but with the help f classrm exercises like these and a nte t the principal, Edmunds Middle Schl saw changes in their vending machines. Nw students and staff can find water, Vitamin Water, 100 percent juice and milk, instead f sda and fruit drinks with nly 5 percent juice. Additinally, their snack machines are nw stcked with healthy ptins such as cheese and ygurt. A La Carte Fds At the beginning f the 2006 07 schl year, the Arlingtn Memrial Schl (6 12, 230 students) fd-service prgram in Arlingtn revamped menus t eliminate a la carte sales. They began ffering mre fresh fruits and vegetables and increased menu items cked frm scratch, while reducing premade, purchased fds. Participatin in the fd-service prgram increased in the first few mnths f schl by abut 24 percent. Fd Pricing At Champlain Valley Unin High Schl (9 12, 1332 students) in Hinesburg, pricing strategies are used t encurage the purchase f the schl meals. Sme a la carte items are less expensive if purchased with a meal. Fr example, if students wish t purchase a lw-fat cremee (which replaced the higher fat ice cream previusly ffered), they receive it at a reduced price when als buying the well-balanced, reimbursable schl meal.
Buying Lcal Feed Yur Head is an educatinal prgram f the Brattlebr Fd C-p. It prvides free in-class prgrams fr grades K 8 n tpics that include Healthy Snacks, and Lcal Farms and Fd. The Cp als prvides discunts n fresh prduce t schls r t individual classrm teachers wh want t prvide healthier snacks and establish r imprve salad bars. As a result f this wrk and effrts t cllabrate, ther fd c-ps have sught nutritin-educatin training and are ffering discunts t schls. Hardwick Elementary (K 6, 282 students, Hardwick) Fd Service Directr, Val Simmns, has develped relatinships with lcal farmers, prducers and the lcal fd c-p. She rders prduce weekly frm several farms. This includes seasnal fall prduce, as well as winter vegetables such as beets and ptates. In additin, she purchases lcally made bread all year. At the c-p, she gets a discunt n her purchases, such as small quantities f grains, dried beans and vegetables. At Brewster-Pierce Elementary (PK 4, 127 students) in Huntingtn, Alisn Frrest, Fd-service Directr, has used lcal fds fr ver five years. She des this thrugh direct purchasing frm a lcal farmer, as well as requesting lcal fds frm her distributr, Black River Prduce. Serving lcal and less cmmn vegetables is her frte, and she intrduces these t students with a brief nutritin lessn and taste test, befre serving them n the serving line. The U-32 High Schl (7 12, 885 students, Mntpelier) fd service directr, Rick Hungerfrd, has been rdering lcal prduce frm a farm fr ver fur years. He buys the prducts whlesale in the fall and int the winter. He als belngs t Farm t Table, a prgram in Central Vermnt that buys frm thirteen farmers. Thrugh the prgram, he purchases a share f farm prduce in the spring. This enables him t receive a weekly delivery f fresh prduce, tmat sauce, eggs, bread and prcessed baby carrts. At Sharn Elementary Schl (PK 6, 102 students) in Sharn, prduce is purchased frm a lcal farmer thrugh a winter Cmmunity Supprted Agriculture (CSA) agreement. In this case, the schl pays the farmer a lump sum in August fr prduce they will receive, as needed, thrughut the fall and winter. Eating Envirnment Champlain Valley Unin High Schl (9 12, 1332 students) in Hinesburg cmpleted a significant renvatin f the schl kitchen and cafeteria a few years ag. Their brand new cafeteria has an pen, bright atmsphere, with sufficiently spaced rund tables t encurage cnversatin. The students can enjy their meals and scialize during their thirty minute lunches. At Edmunds Elementary (K 5, 310 students) and Middle Schl (6 8, 379 students) in Burlingtn, a parent and lcal artist wrked with the schl art teachers and students t paint panels f Vermnt fd and agriculture. Twenty-eight panels nw hang n the brick walls in the cafeteria, which spruce up the eating envirnment. At Harwd Unin High Schl (9 12, 655 students) in Suth Duxbury, students ran a small café as an alternative t eating in the cafeteria. When the fd-service prgram tk ver peratins in this alternate space, they began ffering reimbursable schl breakfasts and lunches. Additinally, they started t prvide a variety f healthy a la carte items, including trail mix, cider and ther 100% juices, sandwiches and daily specials such as chili. This win-win situatin established the student lunge as an alternative t eating in the cafeteria and allwed the fd-service prgram t gain additinal custmers.
Nutritin Educatin Mntpelier High Schl (9 12, 411 students) in Mntpelier is prud f its greenhuse prgram. It s a lt f wrk, and certainly a wrk in prgress but ne that s well wrth the effrt, states bilgy teacher Tm Sab. Since bilgy is a state-required curse, every student in the schl will wrk in the greenhuse at least ne year. The students grw rganic greens that are served at the cafeteria s salad bar. Fd scraps frm the cafeteria are then sent t Vermnt Cmpst Cmpany, and the captured nutrients are brught back t the greenhuse as sil. In the last tw years, Mr. Sab s bilgy classes have grwn ver 200 punds f lettuce, and salad bar sales are up 65 percent! In the spring, envirnmental science students will plant ptates in a new plt adjacent t the greenhuse, s all eyes are fcused ahead.