Monthly Archives: February 2015

A Healthy Breakfast is Easy as ABC

What better way to help promote a new breakfast program than to combine a fun nutrition education lesson on the subject with a coupon for a free school breakfast?

Last October 2014, one hundred fifty Dedham Middle School students participated in a nutrition education class called “ABC’s to a Healthy Breakfast,” taught by FSU Food and Nutrition intern, Tara Robinson. The Dedham High School breakfast program has a high success rate, so the district decided to implement the program at their middle school this school year. Any new program needs innovative ways to spread the word and increase the level of participation. This nutrition lesson was a great way to do just that. It teaches students the importance of eating a healthy breakfast, and provides them with examples of balanced breakfasts that are offered through the school.

During the lesson, students learned that eating a healthy breakfast has many benefits such as an increase in focus, grades, attendance, and energy. Then, the students had fun learning what components make up a balanced breakfast by playing a dice game. Several volunteers rolled three colored dice. Each die represented a different food group such as protein, whole grain, and fruit. There were six healthy food examples in each food group with a corresponding number 1-6. As the students rolled each die, their results were written on a board giving them all examples of a healthy, balanced breakfast. By the end of the lesson, the students were able to not only build a healthy breakfast, but to discuss how they can swap foods in each food group to create a delicious meal appealing to their individual tastes and preferences.

Image 2Dedham Public School’s Wellness Policy promotes nutrition education through marketing initiatives and actively offering healthy foods on the lunch line.

If your school is interested in implementing a school breakfast program or looking for ways to incorporate nutrition education, visit the School Breakfast and K-12 lessons pages in the JSI Resource Center and The Wellness Solution for Massachusetts website.

~ blog provided by Tara Robinson, FSU Food and Nutrition Student

Got to Eat ‘Em All: The Five Food Groups

Five special education students at the Walpole School district got to participate in an interactive nutrition lesson called Got to Eat ‘Em All,” developed and taught by FSU Food and Nutrition intern, Alysha Bruso, last October 6, 2014. Everyone enjoyed learning about the food groups through MyPlate while getting to play with their food!

During this lesson, the students were introduced to MyPlate and led in a discussion about each of the five foods groups. They learned about the foods in each food group, as well as the benefits that each of these groups provides to their bodies. Each student got a chance to explore new foods and share foods they like to eat from each of the groups.

Afterwards the students got to build Real Mr. Potato Heads using real potatoes and foods from all five food groups.

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The students’ Mr. Potato Head creations

Their challenge was to make a Mr. Potato Head containing at least three of the five food groups using foods such as oranges, blueberries, carrots, broccoli, cheerios, cheese sticks, and turkey jerky sticks. The students had a lot of fun getting creative with this activity, and some of them even tried new, healthy foods!

The Walpole School District Wellness Policy recognizes “the relationship between student well-being and student achievement.” Therefore, Walpole Public Schools aim to provide “developmentally appropriate and sequential nutrition education” to all of its students.

For more resources on wellness policies and ways to incorporate nutrition education at your school, visit the Wellness Solution for Massachusetts website and K-12 lessons and School Wellness and Initiatives Policies pages in the JSI Resource Center.

~ Blog provided by Alysha Bruso, FSU Food and Nutrition Student

Hidden Ingredients: Students Learn About Peanut Allergies

ImageOn October 6th, elementary students in the after school program at Center Elementary School in Hanover looked on in surprise as the box of crackers offered to them turned out to actually contain a carrot. As several students asked why a carrot would be in a box of crackers, this provided the perfect opportunity to begin an original lesson plan on peanut allergies taught by FSU Food and Nutrition Intern, Penny Tallent.

Students quickly caught on that many packaged foods can contain ingredients we cannot see. For students with peanut allergies, this is an important concept to get across. During the lesson, students learned what a food allergy is and how it can affect people. They practiced some important nutrition label reading skills, to help them decide if a food item could have hidden peanuts. Students also learned what they can do to help other students with peanut allergies, including not sharing food, proper hand washing, and not bringing in foods that contain peanuts.

To test their awareness of foods that could possibly contain hidden peanuts, the children took part in a game. Pictures of various foods were passed around, and students were asked if their item might contain peanuts. Students came up with many unique ways in which various food items could contain hidden peanuts. They were also given an opportunity to share stories of people they knew with different food allergies, and some of the things they did to help prevent them from getting sick.

For more food allergy education, the John Stalker Institute offers a Food Allergies Workshop to Go and an online Food Allergies professional development course. Be sure to also visit the Food Allergies page in the JSI Resource Center and the Wellness Solution for Massachusetts website for more information on developing your nutrition program and school wellness policy.

~ blog provided by Penny Tallent, FSU Food and Nutrition Student

Dedham Middle School Students Have Fun Getting the Whole Scoop on Whole Grains!

Do you know what a whole grain is? What is the difference between whole grains and refined grains? How would you determine if a product is made with whole grains or refined grains?

These are some of the questions that the students at Dedham Middle School learned how to answer on September 29, 2014. Framingham State University’s Food and Nutrition intern Kimberly Edick developed and taught a lesson called “Whole Grains: The Whole Scoop!” to 150 sixth, seventh, and eighth grade students.

Image 1The Dedham Public School District recently made a change to serve grain products that are made with at least 51% whole grains, to meet the current nutrition standards for the National School Meal Program. To enable students to understand why they should eat whole grains and encourage them to consume more whole grain products, Dedham has focused on whole grain education to boost participation in their school meals program.

Image 2After learning the amazing qualities and benefits of whole grains, students used real food packages to determine whether the product was made with whole grains or refined grains. Hands-on learning about whole grains supports Dedham’s Wellness Policy goal of promoting healthy eating patterns by incorporating whole grains into their everyday food choices.

More resources on whole grains, wellness policies, and ways to incorporate nutrition education into the school environment can be found in The Wellness Solution for Massachusetts website and the Whole Grains and School Wellness Initiatives and Policies pages in the JSI Resource Center.

Submitted by: Kimberly Edick, FSU Food and Nutrition Student