Transcript Bridges to Wellness

Bridges to Wellness
Connecting School Meals
& Classroom Learning
Tami Cline
Mary Jo Cutler
Mary Garzino
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Agenda
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Welcome/Introductions
About Bridges to Wellness
Background Information
Overview of Lessons
Experience the Lessons
Resources/Websites
Questions/Discussion
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What is Bridges to Wellness?
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6 Lessons - Two each for:
• Elementary/Middle School (5th & 6th
Grade)
• Junior High (7th & 8th Grade)
• Senior High (9th and 10th Grade)
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Background
Bridges to Wellness is based on:
• Dietary Guidelines for
Americans
– Food Groups to Encourage
– 3 servings a day of dairy for
stronger bones
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Why 3 Servings of
Dairy Foods each day?
• America’s low calcium intake is a major health problem
• Milk group foods are an important source of calcium,
magnesium and potassium
• Dietary Guidelines for Americans and Food Guide
Pyramid recommend 3 servings of fat-free or low-fat dairy
each day
• Supported by key medical associations:
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American Academy of Family Physicians
American Academy of Pediatrics
American Dietetic Association
National Medical Association
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Calcium Recommendations
• Children 4-8 years: 800 mg/day
• Children 9-18 years: 1,300 mg/day
Unfortunately most U.S. children older
than 8 years of age fail to consume
recommended calcium!
IOM, Dietary Reference Intakes for Calcium,
Phosphorus, Magnesium, Vitamin D, and Fluoride, 1997
NHANES, 2001-2002
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Best way to get calcium
• Eating and drinking foods naturally containing
calcium:
– Milk, yogurt and cheese
– Lactose free milk
• Dairy foods have added benefits:
– Potassium, phosphorus, protein,
Vitamin D
– Dairy foods can be included in a
healthful diet for children and teens
without concern for weight gain.
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Dairy Serving Sizes
• Milk – 8 oz. (1 cup)
• Cheese – 1 ½ ounce (about the size of a
matchbox)
• Yogurt – 8 oz. (1 cup)
One serving =
approximately 300 mg. calcium
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Dietary Guidelines for Americans 2005
• Chapter 5: Food Groups to Encourage
– Milk Group Foods
– Whole Grains
– Vegetable
– Fruits
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Why Food Groups to Encourage?
• Many Americans are not getting enough –
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Calcium
Potassium
Fiber
Magnesium
Vitamin E
• Adult Americans that consume more of the “Food Groups
to Encourage” experience less:
– Strokes and Coronary Heart Disease
– Some Cancers
– Osteoporosis
Dietary Guidelines for Americans (2005)
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Teen’s and Pre-Teen’s Diets
Should Include:
3 cups of fat-free or low-fat milk/milk
equivalents
3 (1 oz.) servings of whole grains
2 ½ cups vegetables
2 cups fruits
* Based on 2,000 calorie diet
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Tips for More Milk and Milk Products
• Offer flavored fat-free or low-fat milk
• Use fat-free or low-fat milk instead of water
to prepare oatmeal, hot cereals and soup
• Make a dip for fruits or vegetables using
yogurt
• Top casseroles and soups with low-fat
cheese
• If a student is lactose intolerant, offer lowlactose alternatives such as cheese, yogurt
or lactose-reduced milk
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Tips for More Whole Grains
• Ready-to eat whole grain cereals, popcorn,
or oatmeal
• Whole grain breads and other bakery
products
• Brown rice or whole-grain pasta
• Whole-grain snack chips
• Whole grains in mixed dishes, such as
barley in vegetable soup
• Look for “whole” grain as one
of the first foods in the
ingredient list on the food label
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Tips for More Vegetables
• Children like crunchy vegetables,
either raw or lightly steamed
• Shred carrots or zucchini into
casseroles, meatloaf, quick breads
or muffins
• Serve fresh vegetables with a
small amount of low-fat dip
• Set a good example by eating
vegetables
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Tips for More Fruits
• Serve fresh fruits in season
• Vary fruit choices for a variety of nutrients
• Cut up fruit to make it easier for students to
consume
• Make most fruit choices whole, cut-up, canned
or dried fruit for the fiber benefits
• For desserts, include
baked apples, pears or a
fruit salad
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Bridges to Wellness Lessons
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Each lesson has 3 parts:
• Part 1: Classroom Instruction
• Part 2: Classroom Application
• Part 3: Cafeteria Connections
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Lessons Are Appropriate for Learners
• Process -- Go from the familiar to the
unfamiliar
• Concepts – Support the objectives of the
program
• Concepts -- understandable to learners
• Concepts -- useful to learners
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Lessons Are Easy for Teachers to Use
• Class length fits into typical class period
• All-materials are included
• Appropriate amount of teacher preparation
time
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Lessons Help Meet State
Educational Standards
• Health
• Science
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Lessons Support Other
Curriculum Areas
• Math
• Language Arts
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Lessons are Fun
• Hands-on Learning
– Appeals to Students
– Appeals to Teachers
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“3-A-Day of Dairy Nutrients”
Lessons
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Objectives of
3-A-Day of Dairy Lessons
• Recognize a variety of calcium-rich
dairy foods
• Name at least 3 nutrients found in
dairy foods
• Explain the importance of dairy
foods in their diets
• Identify at least one strategy to
help them eat 3 servings from the
Milk Group each day
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3-A-Day of Dairy Objective
• Recognize a variety of calcium-rich dairy
foods
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3-A-Day of Dairy
Part 1 – Classroom Instruction
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3-A-Day of Dairy Objectives
• Name at least 3 nutrients
found in dairy foods
• Explain the importance of
dairy foods in their diets
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Making a Bone
Making A
Bone
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Making A Bone
“Protein”
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Connect the dots of the outline the
bone
Write “protein” on your handout and
connect the word with the bone’s
outline
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Making A Bone
“Calcium” and “Phosphorus”
• Fill in the inside of the bone
• Write “calcium” and “phosphorus” on the
handout and draw lines to connect these
words to the inside of the bone
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Making A Bone
“Potassium”
• Draw a thick circle around the bone
• Write “potassium” on the handout and
connect the word with the thick circle
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Making A Bone
“Vitamin D”
• Draw 4 thick arrows
pointing toward the
bone
• Write “Vitamin D” on
your handout near an
arrow
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Dairy 3-A-Day of Dairy Objective
• Identify at least one
strategy to help students
eat their 3 servings from
the Milk Group each day
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What’s Your
Eating Style?
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3-A-Day of Dairy
Part 2 -- Classroom Application Activities
• Create posters on Milk Group themes
• Write poems, song parodies or mini-skits about
one of the Milk Group nutrient teams
• Conduct student survey
• Complete Food Records
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Cafeteria Connections
• The “bridge” between the
classroom and the cafeteria
• Classroom content is
reinforced through hands-on
cafeteria related activities
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3-A-Day of Dairy
Part 3 -- Cafeteria Connection
• Students keep track of their eating at school by
keeping a 3 day food log
• Indicate where the foods were obtained
• Discuss the food logs
• Circle nutrient-rich foods from the Milk Group
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3-A-Day of Dairy Nutrients
Part 3 -- Cafeteria Connection
• Cafeteria manager meets with students to talk
about dairy products served at school
• Provide a Milk Group snack
• Talk about the importance of dairy products in
the diet
• Discuss student food records
• Talk about the importance of Milk Group foods
• Ask for suggestions for Milk Group foods for
the cafeteria menu
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“Food Groups to Encourage”
Lessons
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Objectives of Food Groups to
Encourage Lessons
• Identify the Milk, Vegetable, Fruit, & Grain Groups as
groups to be eaten more often
• Be familiar with the health benefits of a diet rich in
low-fat or fat-free dairy foods, vegetables, fruit, and
whole grains
• Complete personal assessments of their
own eating patterns related to “Food
Groups to Encourage” and develop an
action plan to improve their own eating
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Food Groups to Encourage
Objective
Students will be able to:
• Identify calcium, potassium, magnesium,
and fiber as nutrients that students their
age are not consuming in adequate
amounts.
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Reading Nutrient Facts Labels
[From Module 2, Grade 7 & 8, show low-fat
chocolate milk and vanilla ice cream labels
side-by-side.]
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Reading Nutrient Facts Labels
From Module 2, Grade 7 & 8, show corn-onthe-cob and french fries labels side-byside.]
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Food Groups to Encourage
Part 1– Classroom Instruction
• Teaching Strategies include:
– Studying the MyPyramid poster
– Evaluating their own diets
– Evaluating another’s diet and making
recommendations for change
– Creating healthy eating plans for themselves
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Food Groups to Encourage
Part 2 -- Classroom Application Activities
• Making bar charts
• Creating food labels
• Online “Scavenger Hunt” at
www.mypyramid.gov
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Food Groups to Encourage
Part 3 -- Cafeteria Connection
• Nutrient Scavenger Hunt
– The cafeteria is set up with food items from
each of the “Food Groups to Encourage”
– Cafeteria manager talks with students about
MyPyramid
– Students sort the foods according to food
groups (fruits, vegetables, grains, dairy)
– Working in teams, students visit each food
group table and complete an activity sheet
– Discussion about what students learned
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Food Groups to Encourage
Part 3 -- Cafeteria Connection
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What’s Your
Wellness
Style?
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Are you a…?
– Wellness Spokesperson
– Wellness Facilitator
– Wellness Supporter
It takes
spokespersons, facilitators and supporters
to have a successful Wellness Team!
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Communicating with
Teachers and Students
• Tips:
– You’re the food expert in your school!
– Be proactive – let teachers know that
you’re a resource for either teaching
nutrition, providing lessons, or
offering tours of the cafeteria
– Set a good example!
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Resources/Websites
• Each lesson includes a variety of resources to
provide background information for teachers and
foodservice
• Sample resources
– National Dairy Council (www.nationaldairycouncil.org)
– USDA (www.myPyramid.gov)
– International Food Information Council (www.ific.org)
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Next Steps
• Are you concerned about the wellness of the
students in your school?
• Do you want to be part of the effort to improve
the wellness of students?
• Is there at least one thing you are committed to
doing in the next 3 months to be an agent of
wellness in your school or district?
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Become Part of Your School’s
Bridge to Wellness
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Post Test
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Questions and Discussion
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Thank you!
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