Notes from the Field
|
Dr. Crisp School, Nashua, 2010
"Rather than trying to ban junk food, we asked our school community to join us in making healthy choices. Our food-service staff is very supportive of our wellness initiatives and work hard every day to ensure that healthy choices are available to our students. The salad bar was brought back and is used every day. In fact, our kitchen manager reports she has had to increase the produce order by 30%.
Classroom celebrations are just as much fun as ever, but with a whole new look. The cupcakes and soda have been replaced with vegetable platters, fruit salad and 100% fruit juice. Apples are in and candy bars are out.
Cooperative Extension has been a key partner, providing assistance every step of the way."
Robin Abodeely, R.N.
Stewartstown Community School, Stewartstown, 2011
Most classrooms do some sort of daily exercise, whether it is just walking outside, or doing jumping jacks, stretching, and dancing inside. Holiday parties this year served more fruits and vegetables than cookies and cupcakes, demonstrating that the students have been making healthier choices since studying nutrition. The Fresh Fruit and Vegetable Program continues to be very popular. Students have tried new things including pomegranates, blood oranges, baby spinach, and avocados; food they aren’t having at home. Classroom activities reinforce the nutrition information on each fruit or vegetable they try. Monthly bulletin boards from the Healthy Schools website further promote nutrition. I put nutrition information on the back of our monthly menus before sending them home to parents. Heidi Barker from Nutrition Connections has provided a six-week series on nutrition to all of the lower grades.
Debbie Boivin
Stratford Public School K-8, Stratford, 2011
Stratford(K-12) is making strides. We now have an ongoing wellness group which meets more or less every month. The group consists of a school board member, our principal, FACS teacher, librarian, food service director, a high school student, and me. We are working on improving school breakfasts and lunches (in short, less sugar, more whole grains). Also, the whole school now has a healthy mid-morning snack (formerly only the elementary kids had one). During our last meeting we discussed turning the last period of the day—a short study hall for the high school—into exercise time. We haven't implemented that yet, though. We had Heidi Barker here from UNH Cooperative Extension’s Nutrition Connections program, teaching nutrition and fitness to grades 1-3. After she left, I went to the third grade and, using the food groups and pyramid, we came up with a lunch menu for the whole school that will be served soon.
Rachel O’Meara
The Northern Schools: Sullivan Elementary School, ACCESS After-School Program, Sullivan, 2010
"Elementary students weren't eating healthy snacks. The after-school program provides a healthy snack, but the students resisted eating the free healthy snacks, and families were having difficulty providing healthy food within their budgets.
We presented these concerns to the students, who quickly identified the need to create a healthy-snack cookbook and shopping list. For one month the students sampled a healthy snack each school day that was easy to prepare and cost less than a dollar per serving.
The program was an immediate success. Students began bringing in healthy snacks. They were proud and anxious to show everyone what they brought to eat. Students began eating the food ACCESS provided without complaints. ACCESS used the snack cookbook to create their afterschool menu and stay within their budget."
Margo Ott, R.N.
Warren Village School, Warren, 2011
Warren Village School has been very busy implementing their program; in addition to discussing healthy food choices and exercise, they have been cooking with the students—monkey bread was a big hit. Teachers have sent book bags home with their students and have turned in their parent comment forms already. Currently they are getting ready to launch their “Winter Walking” contest. Teachers and students alike will walk their way across America. Leadership by example is quite powerful. Lisa Ford from Nutrition Connections provided nutrition and fitness lessons to the entire school and in March will provide “Cooking Matters,” nutrition and cooking program for children and their parents.
Stacie Burnette
