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WELLNESS COMMITTEE

WELLNESS COMMITTEE. Farmington Public Schools. WELLNESS COMMITTEE. Wellness Committee was formed in 2007 Expanded from the School Lunch Advisory Committee formed in 2004. WELLNESS COMMITTEE. Chaired by Mary Rodriguez-Keuhn, Supervisor/Nutrition Services

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WELLNESS COMMITTEE

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  1. WELLNESS COMMITTEE Farmington Public Schools

  2. WELLNESS COMMITTEE • Wellness Committee was formed in 2007 • Expanded from the School Lunch Advisory Committee formed in 2004

  3. WELLNESS COMMITTEE • Chaired by Mary Rodriguez-Keuhn, Supervisor/Nutrition Services • Teachers, administrators, students, parents and community members

  4. WELLNESS COMMITTEE • Committed to creating a healthy school environment • Enhances the development of life-long wellness practices • Promotes healthy eating • Physical activities that support student achievement

  5. WELLNESS COMMITTEE • School lunch program ensures: • Reimbursable meals meet the Federal nutrition standards

  6. SNACK GUIDELINES • What We’ve Done: • Limiting snacks sold that meet three of the four following guidelines for calories, fat and sugar:

  7. ELEMENTARYSNACK GUIDELINES • Elementary: 200 or fewer calories • 3 grams fat / 100 cal. (except cheese) • 30% or less sugar • At least 10% calcium, vitamin A or C

  8. SECONDARYSNACK GUIDELINES • Secondary criteria allows for increased calorie intake for the older students:

  9. SECONDARYSNACK GUIDELINES • Secondary: 300 or less calories • 35% or less fat (except cheese and nuts) • 35% or less sugar

  10. CARBONATEDBEVERAGES • Carbonated beverage sales during the school day are not permitted

  11. SNACK EXAMPLES • Baked Chips • Crackers • Fruit • Granola Bars • Popcorn

  12. SNACK EXAMPLES • Pretzels • String Cheese • Teddy Grahams • Yogurt

  13. VEGETARIAN OPTIONS • Two vegetarian options offered daily • “Grab and Go” Lunch

  14. “GRAB AND GO” LUNCH • Yogurt • String Cheese • Carrots and Dip • Graham Crackers • Fruit Choice • Milk

  15. WATER SUBSTITUTE • Water is substituted for juice drinks

  16. FRENCH FRIES • Sales of French fries once per week • Mashed potatoes, rice and other baked products are substituted • Non trans fat oil is used for frying French fries • All other products are baked

  17. OTHER CHANGES • Increasing whole bran bread products • Offering fruit in natural juices, not syrup

  18. CURRENT EMPHASIS • Current emphasis on the remainder of the school day, before and after lunch • Letter to elementary schools and parents encouraging only healthy snacks for classroom celebrations

  19. CURRENT EMPHASIS • A healthy snack recommendation letter was also sent out as reminders

  20. NUTRITION EDUCATION • Nutrition education is a component in which everyone has a part • The District meets the Michigan Model for School Health Education

  21. NUTRITION EDUCATION • Working to provide additional information to parents via • District Website • Newsletters • Open Houses • Posters and Artwork

  22. PHYSICAL EDUCATION • Physical education plays a big role • All students, pre-K through 12, have the opportunity to participate regularly in supervised physical activities

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