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Bridges to Wellness Connecting School Meals & Classroom Learning Tami Cline Mary Jo Cutler Mary Garzino 1 Agenda • • • • • • • Welcome/Introductions About Bridges to Wellness Background Information Overview of Lessons Experience the Lessons Resources/Websites Questions/Discussion 2 What is Bridges to Wellness? 3 4 6 Lessons - Two each for: • Elementary/Middle School (5th & 6th Grade) • Junior High (7th & 8th Grade) • Senior High (9th and 10th Grade) 5 Background Bridges to Wellness is based on: • Dietary Guidelines for Americans – Food Groups to Encourage – 3 servings a day of dairy for stronger bones 6 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: – – – – American Academy of Family Physicians American Academy of Pediatrics American Dietetic Association National Medical Association 7 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 8 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. 9 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 10 Dietary Guidelines for Americans 2005 • Chapter 5: Food Groups to Encourage – Milk Group Foods – Whole Grains – Vegetable – Fruits 11 Why Food Groups to Encourage? • Many Americans are not getting enough – – – – – – 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) 12 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 13 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 14 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 15 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 16 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 17 Bridges to Wellness Lessons 18 Each lesson has 3 parts: • Part 1: Classroom Instruction • Part 2: Classroom Application • Part 3: Cafeteria Connections 19 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 20 Lessons Are Easy for Teachers to Use • Class length fits into typical class period • All-materials are included • Appropriate amount of teacher preparation time 21 Lessons Help Meet State Educational Standards • Health • Science 22 Lessons Support Other Curriculum Areas • Math • Language Arts 23 Lessons are Fun • Hands-on Learning – Appeals to Students – Appeals to Teachers 24 “3-A-Day of Dairy Nutrients” Lessons 25 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 26 3-A-Day of Dairy Objective • Recognize a variety of calcium-rich dairy foods 27 3-A-Day of Dairy Part 1 – Classroom Instruction 28 29 3-A-Day of Dairy Objectives • Name at least 3 nutrients found in dairy foods • Explain the importance of dairy foods in their diets 30 Making a Bone Making A Bone 31 Making A Bone “Protein” • • Connect the dots of the outline the bone Write “protein” on your handout and connect the word with the bone’s outline 32 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 33 Making A Bone “Potassium” • Draw a thick circle around the bone • Write “potassium” on the handout and connect the word with the thick circle 34 Making A Bone “Vitamin D” • Draw 4 thick arrows pointing toward the bone • Write “Vitamin D” on your handout near an arrow 35 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 36 What’s Your Eating Style? 37 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 38 Cafeteria Connections • The “bridge” between the classroom and the cafeteria • Classroom content is reinforced through hands-on cafeteria related activities 39 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 40 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 41 “Food Groups to Encourage” Lessons 42 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 43 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. 44 Reading Nutrient Facts Labels [From Module 2, Grade 7 & 8, show low-fat chocolate milk and vanilla ice cream labels side-by-side.] 45 Reading Nutrient Facts Labels From Module 2, Grade 7 & 8, show corn-onthe-cob and french fries labels side-byside.] 46 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 47 Food Groups to Encourage Part 2 -- Classroom Application Activities • Making bar charts • Creating food labels • Online “Scavenger Hunt” at www.mypyramid.gov 48 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 49 Food Groups to Encourage Part 3 -- Cafeteria Connection 50 What’s Your Wellness Style? 51 Are you a…? – Wellness Spokesperson – Wellness Facilitator – Wellness Supporter It takes spokespersons, facilitators and supporters to have a successful Wellness Team! 52 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! 53 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) 54 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? 55 Become Part of Your School’s Bridge to Wellness 56 Post Test 57 Questions and Discussion 58 Thank you! 59