Monthly Archives: October 2018

Students at Framingham Public Schools Learn the Five Fantastic Food Groups from MyPlate

Framingham Public School is dedicated to providing nutritious healthy meals that meet school nutrition guidelines and promote healthy habits for continued lifelong nutrition and fitness

FSU dietetic intern, Valerie Thibaud educated the Potter Rd third grade students about the five fantastic food groups from MyPlate.

practices. The Wellness Policy focuses on improving student health and sharing the message of nutrition and wellness among students and teachers. In order to optimize nutrition education, the school’s health department has partnered with the Framingham State University of Food and Nutrition Coordinated Program to have student dietitians provide nutrition lessons to Framingham Public School students.

This spring, Framingham State University Dietetic Undergraduate student, Valerie Thibaud introduced third graders at Potter Rd Elementary School to the five food groups from MyPlate.  Students learned the importance of eating foods from the five food groups to stay healthy.

Students explored the MyPlate food groups by creating a meal and snack using the MyPlate structure. After learning about the five fantastic food groups students were asked to provide examples of foods from each group. Students then identified a nutritious example from each food groups to make a balanced meal using activity sheets such as the one shown below. Students responded well to this lesson and stated they would use what they learned at home. They enjoyed making a meal and snack and were excited to know they could use this whenever they help with making meals or snacks.

Students identified a nutritious example from each food group to make a balanced meal using this activity sheet.

For more information and resources on nutrition education lessons and improving nutrition and wellness in Massachusetts, visit the John C Stalker Institute of Food and Nutrition at Framingham State University’s JSI Resource Center.

Submitted by: Valerie Thibaud, FSU Undergraduate Food and Nutrition student, Coordinated Program in Dietetics.

Billerica Public School Students Learn All About a Food Label

On April 2nd, students at Vining Elementary School learned about reading the food label from Framingham State University student dietitians Tyler Carden and Caitlin Sullivan. The information presented, which can be found at Nourish Interactive and The Academy of Nutrition and Dietetics, was a basic, age-appropriate overview of the material on the food label (which included serving size, sugar, and ingredients).

The students were able to showcase their prior knowledge and experiences using the label, with one student sharing how she knew the first ingredient on the list is the “biggest part” of the food. After the lesson, students had fun looking at real empty food packages and filling out a worksheet about pertinent label information, which allowed students to become food label detectives. Many students asked for more than one product to investigate. Students had an entertaining time comparing foods, helping each other find label information, and reporting their findings in front of the class.  The students, ranging from 3rd to 5th grade, are in the middle of the concrete operational stage of development, which allows for effective nutrition education due to the growing ability to learn new information, use logic, and understand new viewpoints.

The Billerica Public Schools’ Wellness Policy encourages the advancement of nutrition education throughout all grade levels to foster healthy choices and support development as students begin to develop independence. This was reflected that day in the classroom, as students eagerly filled out activity sheets, asked engaging questions, and felt proud showing their knowledge and interest in the subject.

For more information regarding educational resources for nutrition for Elementary, Middle, and High School students, please visit the John C. Stalker Institute of Food and Nutrition’s Resource Center.

Submitted by Tyler Carden, Framingham State University Food and Nutrition Student, Coordinated Program in Dietetics.