Breakfast is often referred to as the most important meal of the day, and all ninth and tenth grade students at Hanover High School are now prepared to share the reasons why.
A 9th grade class discusses some barriers to eating breakfast.
Hanover Public School’s wellness policy states that nutrition education is “…essential to promote student wellness and the development of good lifelong health habits.” On December 7th and 14th, 2015, every ninth and tenth grade student at Hanover High School learned how to make a healthy breakfast part of their lifelong health habits. FSU Food and Nutrition Interns, Robyn Pitera and Brittany Taylor, taught a lesson entitled “Consume a Healthy Breakfast,” developed by Robyn Pitera. This lesson was taught to fourteen health classes, 390 students in total.
A 10th grade class goes over the health benefits of breakfast.
Each lesson started with the students brainstorming the reasons why breakfast is important, such as increased energy levels and improved school performance. After learning that a well-balanced breakfast is made up of three food groups, students were given a list of meals containing two food groups. Working in pairs, they completed the meals with a third food. The class then discussed the reasons why people skip breakfast and worked in groups to solve a breakfast barrier, such as lack of time in the morning. By the end of each lesson, many students were inspired to improve their breakfast routines.
For more information on wellness policies, healthy breakfasts, and ways to incorporate nutrition education into the classroom, visit The Wellness Solution for MA website as well as The School Breakfast Program and K-12 Lesson pages at the JSI Resource Center.
Submitted by: Brittany Taylor, FSU Coordinated Program in Dietetics Student
Do you really know where your food is coming from? On November 23, 2015, twenty-three fifth grade students at Avery Elementary school in Dedham participated in a lesson called “Farm to Table,” developed and taught by FSU Food and Nutrition intern, Noell Redfern. The lesson introduced students to the concept of farm to table and encouraged students to eat local and seasonal foods.
Where does your food come from? Where does its journey to your plate begin? How far does your food travel? During the lesson, students learned how to answer these questions and discovered that local and seasonal foods are healthier for the environment and our bodies.
To begin the lesson, students identified where certain fruits and vegetables came from by using food packaging. Students were surprised to learn that the fruits and vegetables came from Mexico, Canada, Chile, and California. They learned that foods with a lot of food miles not only require more fuel to travel, but they lose more nutrients the longer they travel. At the end of the lesson, students discussed seasonal fruits and vegetables. The students each created a meal using seasonal ingredients to demonstrate what they learned.
Dedham Public Schools’ Wellness Policy states, “the Nutrition Education Program will impart to each student ‘the knowledge and skills to select a diet that supports health and reduces the risk of illness and future chronic diseases.’” Dedham Public Schools accomplish this goal by integrating nutrition education into the core academic curriculum.
For more resources on wellness policies and ways to incorporate nutrition education at your school, visit the School Wellness Initiative and Policies page at the JSI Resource Center and the Wellness Solution for Massachusetts website.
Submitted by: Noell Redfern, FSU Food and Nutrition Student