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The School Day Just Got Healthier

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  1. The School Day Just Got Healthier By: Nick Johannesen Tina Makiola

  2. Today’s Objectives • Learn how to use choosemyplate.gov • Super Tracker • Learn how to be a healthy role model • How to incorporate a lesson on healthy life choices into your classroom • Tips for older students in co-curricular activities

  3. National Health Standards Standard 3 Standard 5 Standard 7

  4. A little background behind school lunches Nearly 32 million children receive meals throughout the school day. These meals are based on nutrition standards from the U.S. Department of Agriculture. New nutrition standards for schools increase access to healthy food and encourage kids to make smart choices. Schools are working to make meals more nutritious, keep all students hunger-free, and help children maintain or reach a healthy weight. School lunch example http://www.igs.k12.wi.us/dist_menus.cfm?memberid=111&month=9&year=2012&view=cal_view&categoryid=all

  5. Benefits of a healthier meal at school Students benefit from whole foods that include whole grains, fruits and vegetables, low-fat dairy products, lower sodium foods, and less saturated fat. It is important to talk to the student about the changes in the school meals School Lunch before and after http://www.fns.usda.gov/cnd/governance/legislation/comparison.pdf Video http://abcnews.go.com/Nightline/video/meals-food-school-lunch-students-youtube-government-guidelines-cafeteria-health-17335054

  6. The importance of more fruits and vegetables Fruits and vegetables are available at school lunch everyday It is important to educate the students on the value of these foods. A variety of color is key. 3-5 servings per day Greenhouse http://www.igs.k12.wi.us/ighs/ighs_greenhouse.cfm

  7. More whole-grain foods Whole grain foods are rich in fiber which allows for the students to feel full longer Carbohydrates are a main source of energy for your body Can improve digestive health Carbs are the only fuel normally used by brain cells Important for brain function 6-10 servings per day.

  8. Choosing low-fat dairy By choosing low-fat dairy products, children get the same calcium as well as other nutrients, but with fewer calories and less saturated fat. Foods such as yogurt, milk, cheese, and calcium- fortified soy beverages for lactose intolerant students 2-3 servings per day.

  9. Protein Protein makes up 20% of a healthy body Protein is a part of everything in a body that has structure, such as bones, hair, skin, and nails Protein makes up the enzymes that enable essential chemical reactions in our body- helps break down foods Foods such as meat, beans, poultry etc. 2-3 servings per day

  10. Portion size is key School meals meet children's needs, based on age Over eating can cause drowsiness and inability to learn Over eating for long periods of time can lead to obesity Portions should be no larger than the size of one’s fist.

  11. Portion Size Examples 3 oz. of meat Baked potato Bagel Potato chips, pretzels, popcorn Rice 1 oz. of cheese Nuts Pasta

  12. Portion sizes continued

  13. More water It is important to stay hydrated so that our bodies function correctly Schools can provide water pitchers and cups at lunch tables Allow students to bring water bottles to class and can re-fill at the water fountain when needed. Eliminate soda machines in schools or only offer soda at certain parts of the day 8-8 fl. Ounces of water should be consumed per day.

  14. MyPlate can help kids make better food choices Show the children how to make healthy choices at school by using choosemyplate. Visit choosemyplate.gov for tips and resources Activity http://www.choosemyplate.gov/

  15. Resources for Parents School meal programs can provide much of what children need for health and growth. It can be a challenge for parents to buy healthy foods at home. Learn more about healthy school meals and other nutritional assistance programs at www.fns.usda.gov

  16. Be a healthy role model for children You can do many things to help your students develop healthy eating habits By educating the different varieties of healthy choices available at school lunch. They can take what they learned in the classroom to the lunchroom.

  17. Show by Example Eat vegetables, fruits, and whole grains with your meals or snacks Let the students see that you like to munch on raw fruits and vegetables

  18. Reward with attention, not food Show your attention with praise Choose not to offer sweets as a reward. Let your students think sweets or dessert foods are worse than other foods.

  19. Encourage physical activity • Set an example by being active • Make physical activity fun for the whole class • If the students are not paying attention have them get out of their desks and take a minute to stretch and move around • Maybe sit on stability balls • An active brain is a learning brain.

  20. Top Brain Foods Milk and Yogurt Oats Blueberries Salmon Walnuts Dark Chocolate Dark Green Vegetables Beans Coffee

  21. Suggestions for students in co-curricular activities • Hydrate throughout the day, so cramping instances are reduced during a sporting event • Bring easy light snacks such as: • Fruit • Carrots/Celery with peanut butter • Nuts/Trail mix or granola bar • Peanut butter and jelly on whole wheat • Eating a light snack will improve your energy/mood

  22. Lesson Plan http://www.pecentral.com/lessonideas/ViewLesson.asp?ID=11799

  23. Resources www.fns.usda.gov www.choosemyplate.gov www.abcnews.go.com www.igs.k12.wi.us www.webmed.com www.pecentral.com