1 / 11

Promoting Healthy Lunches and Snacks in Schools for Better Student Well-being

This initiative focuses on transforming lunchtime and snack options in primary and secondary schools to enhance student behavior and academic performance. Key objectives include eliminating unhealthy options high in saturated fats and sodium, implementing school gardens, and encouraging healthy celebrations. By providing health and nutrition education for teachers and students, we aim to foster a healthier school environment. Engaging parents to pack nutritious lunches and introducing mandatory nutrition curriculums will further promote positive dietary choices for children.

varick
Télécharger la présentation

Promoting Healthy Lunches and Snacks in Schools for Better Student Well-being

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Healthy Lunches and Snacks for Primary and Secondary School StudentsYolanda L. Stevenson, MPH StudentWalden UniversityPUBH 6165-2 Environmental HealthInstructor: Dr. Rebecca J. HeickWinter, 2009

  2. Expected and outcomes/objectives • Better food, better behavior in schools. • Healthy celebrations • Eliminating saturated fats and the amount of sodium in cafeteria lunches • Health/nutrition education for teachers and students • Implementation of school gardens • Encouraging parents to pack healthier lunches

  3. Better food, better behavior in schools • Healthier options in the cafeteria • Eliminate unhealthy options (ex. added sugar, whole and chocolate milk, and juices made from concentrate). • Better behavior and staying on task in the classroom. Healthy food for our children in school (2008). Healthy school meals. Accessed from http://www.healthyschoolmeals.org/

  4. Eliminating saturated fats and high sodium in the cafeteria • Commonly found in foods like: • Pizza products • Condiments/spreads • Whole and 2% milk • Salad plates/salad bars • Hamburgers and cheeseburgers Nutritional quality of school meals (2009). National Alliance for Nutrition and Activity. Accessed from http://cspinet.org/new/pdf/school_meals_fact_sheet_2009.pdf

  5. Health/nutrition education curriculum in schools. • Should be mandatory for grades K-8. • Teachers and students learn valuable healthy nutrition practices. • Understanding can be demonstrated through cooking demonstrations and snack preparation. • Participation in the Food in Schools training program. Food in Schools. (2010). Primary training. Accessed from http://www.foodinschools.org/

  6. School gardens and locally grown produce. • School meals are almost always based on animal products. • School meals contain many processed foods. • Farm to school programs support good health and farmers. • School gardens teach an appreciation for nature and good food. NY Coalition for Healthy School Food (2010). Environmental Issues . Accessed from http://www.healthylunches.org/environmental.htm

  7. Benefits of Healthy celebrations • Healthy kids learn better • Provides consistent messages • Promotes a healthy school environment • Creates excitement about nutrition • Protects children with food allergies Healthy Celebrations: Promoting a Healthy School Environment. (2005). Accessed from http://healthymeals.nal.usda.gov/hsmrs/Connecticut/CT%20Healthy_Celebrations.pdf

  8. Key learning goals • Schools providing healthier options, creating healthier children • Creating a better academic environment • Nutrition education in primary and secondary classrooms • Healthier celebrations

  9. References: • U.S. Department of Agriculture (USDA) (2007). School Nutrition Dietary Assessment Study – III: Summary of Findings. Accessed from: http://www.fns.usda.gov/oane/menu/Published/CNP/FILES/SNDAIII-SummaryofFindings.pdf. • NY Coalition for Healthy School Food (2010). Accessed on http://www.healthylunches.org/ • Healthy School Meals: Muskegon County Farm-to-school project (2008). Healthy food for our children in school. Accessed from http://www.healthyschoolmeals.org/ • Food in Schools: Primary Training (2010). Accessed from http://www.foodinschools.org/

  10. References: • Healthy Celebrations: Promoting a healthy school environment (2005). Accessed from http://healthymeals.nal.usda.gov/hsmrs/Connecticut/CT%20Healthy_Celebrations.pdf • NY Coalition for Healthy School Food (2010). Environmental Issues . Accessed from http://www.healthylunches.org/environmental.htm

  11. Suggested Resources • Province of Manitoba: Manitoba Healthy Schools http://www.gov.mb.ca/healthyschools/issues/index.html • American Dietetic Association. www.eatright.org • Food Standards Agency: eat well, be well. http://www.eatwell.gov.uk/ • Shield, J., Mullen, M. C., (2002) The American Dietetic Association Guide to Healty Eating for Kids : How your children can eat smart from five to twelve. Hoboken, NJ. John Wiley and Sons, Inc.

More Related