Welcome to Healthy Food Makes for a Happy Lunch Presenter: Debra - - PowerPoint PPT Presentation

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Welcome to Healthy Food Makes for a Happy Lunch Presenter: Debra - - PowerPoint PPT Presentation

Jan 17, 2023 281 likes •680 views

Welcome to Healthy Food Makes for a Happy Lunch Presenter: Debra Chapman Purpose of Session Demonstrate how we provide students with a healthy learning environment Demonstrate how we provide students with a healthy lunch

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Welcome to “Healthy Food Makes for a Happy Lunch”

Presenter: Debra Chapman

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Purpose of Session

  • Demonstrate how we

provide students with a healthy learning environment

  • Demonstrate how we

provide students with a healthy lunch utilizing local foods

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Our Mission: A Whole Child, Whole School Approach Helping children reach their full potential

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Our Recipe for Every Child: Three Interconnected Ingredients

Developing the Radiant Child-- Reaching Full Potential A Wise Nutrition & Healthy Life Styles Program A Healthy-High Performance School Building & Campus

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  • Creating a National prototype for “Green” and Healthy Schools
  • Recipient of the Governor’s 2009 Serve to Preserve “Green” School Award
  • Fully accredited by Southern Association of Colleges and Schools (SACS)
  • Designated a High Performing Charter School by the FL Commissioner of Education

Odyssey Charter School

Florida’s First Healthy High Performance School

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The Healthy Facility

  • Superior Indoor Air

Quality

  • Natural Day Lighting
  • Energy Efficient
  • Hospital Grade “Green”

Cleaners

  • Energy Star Rating of

95%

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The Sustainable Campus

Designated National Wildlife Federation Campus

Making connections with nature through:

Garden Courtyards Gopher Tortoise Preserve and Butterfly Garden

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Wise Nutrition and Healthy Lifestyles Program

Our Healthy Café serves:

  • 80% naturally prepared, made-

from- scratch wholesome foods

  • Locally grown and seasonal

produce

  • Growth-hormone free chicken
  • Local farm-fresh eggs and

honey

  • Fresh baked whole grain bread

and whole grains

  • No high fructose corn syrup
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Nutrition Education

  • Teachers College, Life Curriculum
  • The Big Ideas, Center for Eco-Literacy
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The Garden Integrated into the Curriculum

  • Hands-on

Learning

  • Vermiculture
  • Rain Barrels
  • Composting
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Developing the Radiant Child

  • Spiritually
  • Emotionally
  • Intellectually
  • Physically
  • Socially

Reaching full potential holistically:

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Developing the Whole Child Through Healthy Learning Environments

  • Montessori Hands-on Education
  • Experiences in Nature

– Place-based Environmental Education – Organic Gardening

  • Creating the Culture for Learning

– Positive Discipline in the Classroom – Conflict Resolution – Peace Education

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Setting the School’s Food Compass through Food Policy

  • “Rethinking the School Lunch Guide” – A systems

approach from The Center for Ecoliteracy

  • A well defined Wellness Policy includes:
  • Parent and Student Pledge
  • Healthy Celebrations & Birthday Policy
  • Healthy Fundraisers
  • Alternatives for Food as Reward
  • Nutrition Education
  • Environmental Health
  • Fundraising Policy – Sweet Deals: School

Fundraising Can Be Healthy and Profitable

  • School Based Learning

Experiences – Gardening

  • Waste Reduction
  • Physical Activity
  • Professional Development
  • A Self-Assessment Rubric
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Our Mission: Raising student achievement from the inside out

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Healthy Options/Portions – Every Lunch a Rainbow

  • Fresh Fruit
  • Fresh Veggies
  • Whole Grain
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Healthy Earth + Healthy Food = Happy Children

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A Healthy Future for Tomorrow’s Leaders

Impacting all aspects

  • f a student’s daily life

Positively impacting their home life

Far-reaching

  • utcomes into

adulthood

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Ten Ways to Improve Your School Lunch Program

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  • 1. Cook from scratch delicious, nutritious,

seasonal and sustainable food

  • Fresh local fruits and veggies
  • Eliminate processed foods/meats
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  • 2. Serve antibiotic and hormone-free milk
  • To prevent the early onset of puberty from

added hormones

  • To reduce antibiotic accumulation
  • To reduce sugar consumption through the

elimination of chocolate and strawberry milk

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  • 3. Change Á la carte

menu to healthier

  • ptions
  • Don’t be afraid to experiment
  • Be creative
  • Keep options light and appealing
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  • 4. Eliminate trans-fats and high fructose

corn syrup

  • Read ALL of your labels carefully
  • Our Café does not serve chicken nuggets or

French fries

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  • 5. Use Only Whole Grains
  • Ask your supplier for whole grain items such as

pasta and breads

  • We bake homemade bread that is a blend of

whole wheat and ten grain flour

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  • 6. Apply for a salad bar from Michelle Obama

and Chef Ann Cooper’s “Lets Move” campaign at www.thelunchbox.org

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Our Salad Bar

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Self-serve encourages independence and teaches portion control

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  • 7. Experiment with new veggies, fruits

and recipes

  • Students sample new recipes monthly
  • Students provide feedback using surveys and

comment boxes

  • Students may sample items before selecting
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Keep your students involved in the decisions of which foods to eat

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Xtreme Cuisine Cooking Class

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  • 8. Reformulate recipes to make them healthier
  • Replace salt with an Herb blend
  • Reduce sugar by replacing with applesauce
  • Use local honey sparingly in place of sugar
  • Activity: Making Standard Recipes Healthier
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  • 9. Examples of how we incorporate leftovers in
  • ur meals:
  • Cooked chicken in Taquitos
  • Cooked pasta used on salad bar as pasta salad
  • Veggies or meats for pizza & soups
  • Menu/Wellness Newsletter
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Leftovers can be used in all aspects of your lunch

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  • 10. Start a “Farm to School” Program
  • Visit local farmers markets to find both

farmers and vendors willing to work with your school

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Support Local Growers - Purchase Whole Foods

  • We use 50%

local organic free range eggs

  • Local organic

farms provide lettuce, cucumbers, tomatoes, and peppers

  • We purchase our

honey from a local bee farm

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Builds Self-Reliance

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  • Be patient. Start slowly.
  • From small salad 3x weekly to full salad bar
  • Samplings determined our menu offerings
  • Finding nutritious recipes that kids will eat

can be challenging

  • Encourage feedback both positive and

negative

In the Beginning… Lessons Learned

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Future Plans

  • Increase number of local

suppliers

  • Offer a more diverse ethnic

menu

  • Cater to dietary restrictions
  • Develop parent education

tools

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Reflections

& Healthy Food Links

Center for Eco-Literacy, www.ecoliteracy.org/ Teachers College, Columbia University www.lifecurriculum.info/ Chef Ann Cooper http://www.chefann.com/ Odyssey Charter School www.odysseycharterschool.com Sweet Deals: School Fundraising can be Healthy and Profitable http://www.cspinet.org/schoolfundraising. pdf Local Harvest http://www.localharvest.org/ Let’s Move http://www.letsmove.gov/