School Wellness News
Volume 1, Issue 2 March 2006
Distribute Copies to:
Making It Happen! School Nutrition Success Stories
• Principal As schools write their Well- School success stories are 6. Use fundraising activities and
• School Food Service ness Policy Plans, a very divided into six chapters rewards that support student
good resource to help guide based on the primary ap- health.
• Teacher Break Room
nutrition policy is Making proach used to promote
It Happen! School Nutri- healthy eating, although in Making It Happen! gives exam-
tion Success Stories, pub- most cases schools used more ples of schools that made more
Included in Issue lished by the Federal Gov- than one of the following ap- healthful foods and beverages
ernment. Copies can be proaches: available, including:
Recess Before Lunch 2 obtained from the USDA • Water
Team Nutrition Web site: 1. Establish nutrition stan-
• 100% fruit juices
Promote National 2 www.fns.usda.gov/tn. dards for competitive
Nutrition Month foods.
A key insight from Making • Cheese
Feature Broccoli as the 3 It Happen! is that stu- 2. Influence food and bever- • Yogurt
“Havest of the Month” dents will buy and con- age contracts. • Fresh fruits and vegetables
sume healthful foods • Vegetables and dip
Cafeteria Recipe Corner 3 and beverages– and 3. Make more healthful • Vegetables salads
schools can make money foods and beverages • Fruit salads
Fun Broccoli Activities 3 from selling healthful available. • Whole grain breads
options. Note that of the • Bagels
Parent Newsletter 4 17 schools and school dis-
4. Adopt marketing tech- • Trail mix
tricts that reported income niques to promote
data, 12 increased their healthful choices. At the same time they removed
revenue as a result of the items such as candy, soft drinks,
changes and four reported 5. Limit student access to sweetened drinks, fried chips,
Included in Upcoming no change. competitive foods. deep-fried foods, and snack cakes.
• What’s new in School
• Nutrition education ideas MN Action for Healthy Kids Wellness Policy
• Farm to school programs
including school gardening AFHK MN is hosting a vid- The conference is sched- St Cloud: Midtown Square;
projects eoconference to provide uled for 12:30 to 4 pm with 3400 First Street North;
more information to assist the following District and Suite 305
• School physical activity State Health Department
initiatives to get kids mov- with wellness policy devel- Duluth: Gov. Service Ctr;
opment. The conference offices:
ing 320 W Second St.; Rm 703
will include looking at Bemidji: 705—5th Street
• Recipes and serving ideas Rochester: 2116 Campus
model policies currently in NW, Suite A
for school food service
Dr. SE, Conf Rm 7
place, discussion on chal-
Fergus Falls: Building
lenges and strategies for St Paul: call for sites
• Parent articles to use in No.4A; East Drive
school newsletters overcoming them. For more info call 612/384-
Marshall: 1400 East Lyon
Page 2 School Wellness News
Recess before Lunch—Make the Move in Elementary Schools
Why recess before lunch? Why do students eat better when An NFSMI study found that when
recess is before lunch? recess was before lunch, students
• Students waste less food.
Students who go to recess after lunch ...
• Students consumer more food and nutri-
are often thinking ahead to recess and • Ate 24% more food by weight.
rush to finish their lunch rather than
• Students behave better on the play- taking the time to eat a well-balanced • Wasted 30% less food by
ground, in the cafeteria, and in the meal. When students go to lunch be- weight.
classroom. Students eat at a more lei- fore recess, the National Food Service • Consumed 35% more calcium.
surely pace because the cafeteria atmos- ice Management Institute notes, “The
phere is more relaxed. lunch (these students) do consume • Consumed 13% more Vit.A
tends to consist of high-protein and The National Food Service Management
• Students are ready to learn upon re-
high-fat foods, such as the entrée. If Institute. “Relationships of Meal and
turning to the classroom immediately Recess Schedules to Plate Waste in Ele-
students have already participated in
after lunch so less instruction time is mentary Schools.” 2003.
recess, they still eat their entrée, but
will also eat more foods containing
• The students perform better in the Source: Child and Adult Nutrition
calcium and vitamins, such as milk,
classroom because of increased nutrient vegetables, and fruits” (“Insight,” Services, South Dakota Depart-
intake and focused attention. ment of Education.
Promote National Nutrition Month ® - Hold a Nutrition Fair in your School
March is National Nutrition Month ®. match up foods with the appropriate
The American Dietetic Association’s serving sizes. Assign older grades to design and
theme for 2006 is Step Up to Nutri- man a nutrition/fitness game booth.
Guess the Protein
tion & Health. Your school may Food Shelf Donation
want to consider holding an annual Have a jar filled with dried beans and
ask “How many ounces of meat does it Create a special booth for food shelf
Nutrition and Fitness Fair during
equal?” donations. Have kids bring in a non-
perishable food or donate coins to help
Nutrition and Fitness Fair Ideas Obstacle Course
prevent hunger. During March, all
Eating the Rainbow Use a “Go for the Whole Grains” theme donations to Food Shelves are doubled
in your obstacle course design. in Minnesota.
Use “Eating the Rainbow” as a theme
and provide examples of colorful fruit Dance Game Video Community Partner Booths
and vegetables in meals and snacks. Set up a Dance Video Game like Invite community partners to provide
Offer a sample of an unusual fruit or “Dance Dance Revolution” for kids to an interactive booth: PTA, Public
vegetable to taste test. try technology led fitness. Health, County Extension, Medical
Voting booth Centers, Fitness Centers,
Power Panther Appear-
Farmer’s Market, Community
Ask participants to vote for their fa- ance
vorite vegetable or fruit. Post a tally Promote USDA’s Eat
board and record votes. Use a vegeta- Smart.Play Hard.tm Cam-
ble or fruit theme for booth decora- paign. Check out the Eat Check out www.eatright.org for
tions. Smart.Play Hard.tm site at a National Nutrition Month ®
Sizing It Up Display www.fns.usda.gov/ quiz, Teacher’s guide, and
eatsmartplayhard for free other game ideas.
Set up a display with food models and
materials and a “Power
household items to represent food por-
Panther” costume for loan
tion sizes. Let participants try to
Volume 1, Issue 2 March 2006 Page 3
Feature Broccoli as the “Harvest of the Month”
Broccoli is the featured vegetable for • Ounce per ounce, as much calcium Serve it Healthy with Broccoli:
the March “Harvest of the Month.” as milk. Calcium is essential for 1. Serve raw broccoli with low-fat dip.
Broccoli is a super star food packed The growth and maintenance of
with nutrients. One cup of raw broc- healthy bones and teeth. 2. Dice and toss raw broccoli in a
coli provides: salad.
• Several important phytochemicals,
• More than including beta-carotene, to boost the 3. Serve with low-fat cheese sauce
130% of the enzymes in our bodies that detoxify over steamed broccoli.
Daily Value and prevent the formation of cancer- 4. Serve broccoli in pita sandwiches.
for Vitamin causing carcinogens.
5. Add broccoli and other vegetables
• A source of Vitamin A, potassium, to soups, pastas, and casserole
healing and a
folate, iron and soluble fiber, which dishes.
aid in everything from vision and
growth to circulation and digestion.
School Food Service Recipe Corner: Broccoli Salad
Serving Size : 1/2 cup Instructions Recipe Source: USDA
Meal Pattern: Vegetable
(Quantity)Yield : 50 1. Wash broccoli. Cut heads into Broccoli Produce Tips:
florets. Dice stems.
Ingredients • Store broccoli unwashed in
2. Combine lowfat mayonnaise, an open plastic bag in the
sugar, vinegar, and milk. Mix refrigerator.
• 6 lbs. 12 ozs. Fresh broccoli well. Add to diced broccoli.
• Cook broccoli by steaming,
• 2 lbs. Lowfat Mayonnaise 3. Add raisins, walnuts microwaving or stir-frying.
• 1 lb. Sugar (optional), and onions (optional) Boiling causes some of the
to broccoli mixture. Stir to coat
• 1/4 cup White vinegar all pieces with dressing.
vitamins and minerals to be
• 1/4 cup Lowfat milk 4. Chill before serving. (For best
• 2 lbs. 6 ozs. Raisins • Cooked broccoli should be
results, chill for at least 2 hours
tender enough to pierce, and
• 1 lb. Walnuts, chopped (optional) before serving.) still remain crisp and bright
• 6 ozs. Red onions, sliced (optional) green in color.
Cafeteria Fun with Broccoli Activities
Broccoli Brain-Buster Broccoli Facts:
Make green table tents to put on tables. People worldwide are eating over 940 percent more broc-
coli today than 25 years ago.
1. Broccoli is dark green. This means it is
very high in _________. Today, the average person in the United States eats 4.5
pounds of broccoli each year.
A.) water B.) air C.) nutrients D.) green particles
Broccoli is one of the most popular garden vegetables,
2. Broccoli provides________________.
mostly because it is very easy to grow.
A.) fiber B.) calcium C.) Vitamin C D.) all three
Broccoli is one of the few vegetables that are available
3. Which state grows the most broccoli for the United States? year-round that is grown in the US.
A.) California B.) Texas C.) Ohio D.)Florida Broccoli is also known as the “Crown Jewel of Nutrition”
Answers:C,D,A because it is rich in vitamins and minerals.
Source: California Harvest of the Month Program
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University of Minnesota Extension Service
Moorhead Regional Center
715 11th Street North, Suite 107C
Moorhead, MN 56560 The University of Minnesot
a Extension Service
Phone: 218-236-2003 resources to
Fax: 218-236-2014 communities. This newsle
E-mail: firstname.lastname@example.org tter is a forum to
share local school wellness
Minnesota. Your requests
for resources and
Building Healthy Futures articles of interest will be
published in monthly
editions of School Wellness
Editor/Writer: Sara VanO
ffelen, RD, MPH
Regional Extension Educat
or—Health & Nutrition
The University of Minnesota Extension Service is an equal opportunity educator and employer.
Teens and Family Responsibilities (Article for use in Parent Newsletters)
Most parents want their teenager to are on their own. through on the consequences is the
share household tasks such as clean- key.
ing, washing the car, or meal prepara-
tion. They want to teach their teen- Although there are many advantages
ager about family responsibilities by to teens helping with family responsi- It is safe to say that teens’ household
having them help with these house- bility, it is often difficult to get coop- activities and responsibilities help
hold tasks. erative, cheerful help from reluctant them to explore the general world of
teens. Communication among all fam- work, develop helping behaviors, and
ily members is the key to the success grow toward independence. Involving
There are many advantages to having of having teens help with household teens in household tasks provides
teens help with household tasks. tasks. Involve the teen in the decision families an opportunity for communi-
Teens learn about their role in the making process. Rather than telling cation, problem solving, role model-
family. They can see the results of them what they should do, ask them ing, discussion of gender roles, and
what happens when they do not follow what they would be willing to do. An- potential reduction of family stress.
through with their responsibilities. other option would be to provide them
As teens become older, they can add with a list of tasks that need to be
responsibilities that help them de- completed and have them pick out Prepared by Ellie McCann, Family
velop a sense of independence and what they would like to do, such as the Relations Specialist
self-reliance, such as meal planning, meal planning, shopping, table setting, Source: Positive Parenting of Teens.
shopping and preparation. cooking, or clean-up. Short, once-a- University of Minnesota Extension
week family meetings are extremely Service. 1999.
An important benefit of teens helping
with household responsibility is that
it teaches them skills they will need Finally, don’t force the issue. If the
when they have an apartment or teen refuses to fulfill their responsibil-
house of their own. If teens are given ity, calmly explain that there will be
the responsibility for meal planning no privileges (car usage, friends over,
and preparation at home, they will computer usage, etc.) until after the
know how to do these tasks when they work is done. Again, following