Monthly Archives: May 2017

Andover Public High School Dives into Rethinking Their Drinks

Introducing the concept of healthy eating is imperative to do at a young age. On both April 3rd and April 10th 2017, the Framingham State University Coordinated Program dietetic interns taught a ‘Rethink Your Drink’ lesson to each of the freshman health classes at Andover Public High School, to enhance the students’ knowledge about their beverage choices.

According to the Health Education portion of their Wellness Policy, Andover strives to “emphasize learning and practicing the skills students need for healthful living”. This lesson, presented by the interns, tested the students’ knowledge about sugar-sweetened beverages. The interns reviewed the ‘5 C’s of Sugar Sweetened Beverages’, which include increase risk for cavities, lack of content, empty calories, calcium losses and caffeine – all things that, although not ideal for health, sugar-sweetened beverages provide. Students were encouraged to think about the beverages that they drink on a daily basis and completed a label reading activity in which they looked at beverages sold in the school cafeteria and evaluated the total sugar as well as practiced converting the grams of sugar to teaspoons of sugar.

During the lesson the students also completed an activity where they had to work together to rank 8 beverages (as pictured left) in order from least sugar to most sugar. As a visual tool, the interns showed students packets of sugar strips (as pictured above) which represented the tablespoons of sugar in the beverages. None of the classes were able to correctly rank the beverages, and most students were surprised by the order.

Although the students did not enter the classroom on April 3rd and April 10th as nutrition experts, by the time the lesson was over students were made aware of the types of beverages that are typically highest in sugar. Post-evaluation quizzes were graded – 85% of the students were able to list 2 negative health effects of excess sugar consumption and throughout the presentation, as the Wellness Policy strives to do, students were “encourage[d] … to assess their personal behaviors and habits”.

For educational materials about nutrition-related health topics, visit the JSI Resource Center for lessons geared towards Elementary, Middle, and High Schools.

Submitted by: Amanda Vallee, Undergraduate Student in the FSU Coordinated Program in Dietetics

Dedham Public Schools Learns About The Power of Local Food


Dedham Public Schools believe that good nutrition and learning go hand in hand. The district strives to uphold its belief along with the values in its wellness policy by incorporating nutrition education in the classroom with the help of  Dietetic Interns from Framingham State University.  

On April 10th, 2017, Mariya Stephenson, together with fellow interns Kelly Thomson and Mike Niejaldik, presented a lesson titled “Zip Code Unknown – The Power of the Local” to a group of twenty high school students. The lesson focused on the benefits of eating seasonal and local, and the impact on human health, environment and sustainability.

Handout from the lesson titled “Zip Code Unknown – The Power of the Local”

During the lesson, students enjoyed a few short films by fervent food advocates, including the renown journalist Michael Pollan, followed by discussions on how far does food travel, what constitutes local and seasonal food, why is it beneficial, and where could it be purchased. They also took part in calculating the amount of gas used and CO2 emitted based on the travel distance of a given produce, as well as in creating a Massachusetts Seasonal Fruit and Veggie calendar, while conferring  with the Seasonal Food Guide by the Grace Communication Foundation. By the end of the presentation all students were all able to describe at least two benefits of eating locally, and named at least three fruit and vegetables grown in Massachusetts during the summer. More importantly, they felt empowered to make more educated choices when it comes to local and seasonal products.

For more information on wellness policies and  how to incorporate nutrition education into your school visit the Lessons for Grades K-12 and School Wellness Initiatives and Policies pages in the John C. Stalker Institute (JSI) Resource Center, and the Wellness Solution for Massachusetts. JSI offers many different professional development options for school nutrition professionals.

Submitted by: Mariya Stephenson, FSU Food and Nutrition Student in the FSU Coordinated Program in Dietetics

Serving up MyPlate in the Classroom at Needham Public Schools!

Framingham State University recently partnered up with Jen Tuttelman, Nutrition Outreach Coordinator for Needham Public Schools, and the third-grade class at Mitchell Elementary School to draw upon the Needham Public School’s district Wellness Policy and promote healthy school lunch and child nutrition.

Coordinated Program in Dietetics graduate student Justin Mayhew from Framingham State University is serving up MyPlate in the classroom.

A lesson adapted from USDA FNS, serving up MyPlate introduces the concept of a healthy balanced meal by visually showing the five foods groups and the appropriate portion sizes that should constitute each meal.

During the presentation, the third graders were asked to group common foods into each of the five food group categories and discuss how each of the food groups contribute to help them play and grow. To go even further, when given common food items found in school lunch, the third-grade class was prompted to think about how those foods fulfill a combination of the food groups.

During the last part of the lesson, when given a blank MyPlate sheet, students were asked to think about their favorite school lunch meal, or a meal that they bring from home, and draw each of the foods into their respective food group category.

By prompting the students to think about how a single meal item can fit into multiple food groups and by having them apply it to a meal that they are familiar with, it created a spark of critical thinking that progressed the students’ knowledge of MyPlate even further than from what they have already been exposed to.

Throughout the lesson, the kids were extremely excited to talk about the different foods they like to eat and appeared genuinely interested in how nutrition in each of the food groups allow them to have more energy to play and grow.

Submitted by: Justin Mayhew, Graduate student in the FSU Coordinated Program in Dietetics


Dedham Public Schools Learn about Sourcing Local and Seasonal Foods

At Dedham Public Schools, value is placed upon bringing nutrition education to students of all ages. According to Dedham Public Schools’ Wellness Policy, Dedham Public Schools are committed to providing school environments that promote and protect lifelong health, well-being, and the ability to learn by supporting healthy eating and physical activity. To accomplish this, dietetic interns from the Framingham State University’s (FSU) Coordinated Program incorporate Dedham’s Wellness Policy into each lesson they teach at the schools.

One of the many goals of the spring 2017 FSU interns, during their time at Dedham, was to bring awareness regarding the benefits of local and seasonal foods. Students in a wellness class offered at Dedham High School watched educational videos by Michael Pollan that discussed the story of our food from seed to table in order to identify the benefits of eating locally and seasonally.

Using information and skills gathered from the video and lesson discussion, the students were then able to determine the best food procurement location based on the least carbon dioxide (CO2) emissions and travel time from different locations around the nation to Dedham, Massachusetts. After the activity, students were shocked by the difference in CO2 emissions when comparing foods’ travel mileage from different states and local cities.

Students also created a colorful take-home guide showing the annual availability of local fruits and vegetables. This guide can help students and their families make year-round local produce choices.

For educational materials about nutrition-related health topics, gardening, farm-to- school, and more, visit the John C. Stalker Institute’s (JSI) Resource Center for Lessons for Elementary, Middle, and High Schools.

Submitted by: Kelly Thompson, Graduate student in the FSU Coordinated Program in Dietetics

Memorial Elementary Students Learn to Eat the Vegetable Rainbow

Students at Memorial Elementary School in Milford, MA have been busy learning about and tasting vegetables at school this spring. As part of the district’s wellness policy, Carla Tuttle, Food Service Director, has welcomed Framingham State University dietetic interns to share their knowledge of nutrition with Milford Public School’s students. 

During March, Framingham State University graduate student and dietetic intern Sarah Ferrara wheeled a cart loaded with fresh vegetables up and down the aisles of the cafeteria for all students to enjoy. The most popular vegetables of the event were crunchy carrots and sweet red bell pepper!

Later in April, to begin ‘Healthy Kids Week,’ Sarah returned to Memorial Elementary School to teach nutrition education lessons in the classroom and to continue her efforts to encourage students to taste the vegetable rainbow! Eating vegetables of all the different colors of the rainbow provides many different nutrients to be healthy!

Students were taught about the importance of eating healthy to grow tall and strong, about MyPlate, and about different vegetables to incorporate in meals and snacks. Sarah read the students a story about different vegetables and afterward the students colored a worksheet to bring home and share with their families about which vegetables they would be excited to eat! Students were especially excited to learn about asparagus and beets, which many students reported were vegetables they had not previously known. Try adding new vegetables to family dinners at home sometime soon and taste the vegetable rainbow!

Submitted by: Sarah Ferrara, Graduate student in the FSU Coordinated Program in Dietetics