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Stepping up to Healthy

Stepping up to Healthy

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Stepping up to Healthy

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  1. Stepping up to Healthy How do we as teachers provide our students with more tasteful lunches while educating them on the importance of living a healthy lifestyle?


  3. Nutritional Value • An average school meal must contain • >30% of calories from fat • >10% calories from saturated fat • Provide 1/3 of dietary reference intakes for calories, Vitamin A, Vitamin C, iron and calcium.

  4. Schools must choose to use at least one out of five types of meal based plans. • Food-based • Enhanced food based • Nutrient-standard • Assisted nutrient standard • Alternate menu

  5. Policies • Schools must have a wellness Policy • Includes: • Goals for nutrition, education, physical activity, any activities to promote wellness. • Nutrition guidelines for all foods available on school grounds. • Plan for measuring the policy. • How parents will be involved as well as students and faculty and the public community.

  6. Farms to School Programs • Fruit and Vegetable Plot Program • Created in 2002 • Gives fruit and vegetable snacks to 25 schools in each participating state. • Participating states include • Iowa, Michigan, Ohio, Zuni Indian Reservation, Mississippi, North Carolina, Pennsylvania, Washington State, and two other Indian Reservations.

  7. Food Family Farming Foundation • Nonprofit organization created to encourage schools to serve nutritious whole foods to its students. The Lunch Box • Provides current information and tools to help make good food available.

  8. Funding for School Lunches • Reimbursement • Students in free and reduced lunch programs • Commodity foods • Based on number of lunches served • Bonus foods • Free and vary in type and amount

  9. Our Goal • Involve students in healthy choice making. • Inform students so they can make healthy choices. • Provide healthy lunches for students. • Involve the whole community in the healthy transformation.

  10. Our Plan • Students create their own greenhouses at school. • Students can harvest their own crops. • Then students can use their own grown crops in their lunches. • The community members could also donate items to be used in the kitchen.

  11. Our Desire • We want the entire community and the students to learn more on how to create a healthy lifestyle of eating while reducing the costs of school lunches for everyone involved in the school system.

  12. Involving the Community • We also thought that families throughout the district could donate foods to be used in the school cafeterias. • This would also cut some funding and families would only have to donate a few times per year. • Most donations could be nonperishable. • Perishable items would be grown by the students or they could be donated by local farmers. • We may also be able to get local grocery stores to donate and become involved in the new program.

  13. Everyone Involved • With students, school faculty, local farmers, local grocery stores, and local families involved in this new healthy transition, we believe that our new program could blossom into a healthy community.

  14. Let’s Make This Happen Join us in creating healthy lunches and healthy students.

  15. Works Cited • • • •