Tag Archives: Milton High School

Milton High Students Learn How to Spot Nutrition Myths and Fact-Check Claims

Milton’s Nutrition Services Department believes that encouraging healthy eating habits in the early years helps students grow and learn to their fullest potential, allowing them to go on and lead long healthy lives. Milton’s Wellness Policystates that Milton “commit[s] to using the most updated nutritional information available for instruction.” In an age where information is instantly and readily accessible and with the rise of social media, it is important that students learn how to identify credible resources and verify what they see and read.

Through Framingham State University’s Coordinated Program in Dietetics, student dietitians visit multiple schools throughout the district to further Milton’s wellness goals regarding nutrition education.  On December 5, 2019, student dietitian Shahira Orcel taught 9-12th grade culinary arts students at Milton High School the importance of questioning and fact checking nutrition claims using credible resources.

Find the Resource Kahoot Question assessing students ability to find a credible resource for nutrition related information.

During the “Busting Nutrition Myths” lesson, students learned how to identify nutrition myths by cueing in on too-good-to-be true statements, unqualified individuals claiming to be experts, and the shortcomings of fad diets that might be harmful to their health. Students tested their knowledge with a Bust a Myth Challenge and worked through a Fact Checking Scenario activity that described students like them navigating claims or looking for resources to help them make more healthful choices. The students’ favorite part of the lesson was the Kahoot Bust a Myth Challenge where they could compete against each other for the highest score by busting nutrition myths.

To discover useful lesson plans and more interactive ways to incorporate nutrition education in the classroom, visit The John C. Stalker Institute’s Resource Center.

Submitted by Shahira Orcel, FSU Food and Nutrition Graduate Student in the Coordinated Program in Dietetics.

The Milton Public School’s Girls Athletic Teams are Fueled for Success!

Milton Public Schools, in Milton, MA has an extensive Wellness Policy which includes the promotion of healthy nutrition habits and daily physical activity.  In keeping with this goal, the district welcomes dietetic interns from Framingham State University’s Coordinated Program in Dietetics each semester.  The interns share their nutrition knowledge with students at all levels across the district.

Johanna Cohan, FSU graduate Food and Nutrition student, Coordinated Program in Dietetics teaching athletes how to fuel up for top performance.

This spring, the Milton High School girl’s lacrosse and track and field teams benefitted from this alliance with a lesson entitled “Fuel Up for Top Performance in Athletics and Life.”  During this lesson, Johanna Cohan, Framingham State graduate student, exposed the athletes to proper fueling techniques for top performance in games and meets.


The lesson allowed the girls to see how adequate fueling actually begins long before the event; typically, 24 hours prior, and doesn’t end until hours after the event.  This fueling method sets athletes up with sufficient energy stores for their event and for the next day’s work out.  During the lesson, the athletes brainstormed fueling strategies and a timeline to allow the entire group to learn some new ideas from their teammates.

Following the presentation, the athletes took part in a “Family Feud” style game, testing their sports fueling knowledge.  Their competitive edge was on display, as they showed that they were on their way to proper fueling for athletics and life.

It’s easy to add nutrition education into your daily lesson plans. You can find success stories from teachers who have done so at the Wellness Solutions blog.  There are many ideas to get you started at the John Stalker Institute website.  Make fueling for life a priority in your classroom.

Submitted by: Johanna Cohan, FSU graduate Food and Nutrition student, Coordinated Program in Dietetics