suffolk public schools wellness program
DESCRIPTION
Suffolk Public Schools Wellness Program. Tara Worley- Wellness Coach. Health Services Janice White- Health Services Supervisor School Nurses- K-12 Wrote grant in 2010 OBICI HEALTHCARE FOUNDATION- $81,595. Primary Goal:. Reduce the percentage of childhood obesity in Suffolk. - PowerPoint PPT PresentationTRANSCRIPT
SUFFOLK PUBLIC SCHOOLS WELLNESS PROGRAMTara Worley- Wellness Coach
Health Services Janice White- Health Services Supervisor School Nurses- K-12
Wrote grant in 2010
OBICI HEALTHCARE FOUNDATION- $81,595
PRIMARY GOAL:Reduce the percentage of
childhood obesity in Suffolk.
ADDITIONAL GOALS Integrate physical activity and/or movement
in the teaching of core content subjects. Evaluate and improve physical education
programs. To initiate pilot programs at the elementary
level for continued implementation. Collect BMI data from all students, K-10,
yearly to long term trends/results. Continue to improve nutrition in our schools.
RESEARCH
THERE IS AN INVERSE RELATIONSHIP BETWEEN BMI AND SCHOOL
PERFORMANCE AND SCORES ON STANDARDIZED TESTS.
BMI SOL scores
Childhood Obesity PowerPoint Presentation 2011- Dr. Donald Lewis EVMS
ACTION-BASED LEARNING
FAMILY FITNESS NIGHTS
“FEAR FACTOR” TASTE TESTS
MIDDLE SCHOOL FITNESS ROOM
NO CHAIR DAYS
NUTRITION EDUCATION
Portion ControlFood Label EducationHealthy ChoicesFast FoodEssential Nutrients
OTHER PROGRAMS Mini- Olympics Brain Breaks Healthy Minutes Fundraisers Epebs BMI
measurements Staff Wellness
2011- TWO ADDITIONAL GRANTS FUNDEDOBICI HEALTHCARE FOUNDATION
Salad bars 7 schools
5 elementary 2 middle
Challenge Clubs Every elementary
schools 2 clubs per semester Start in the Spring
2012
Renewal of the original grant from 2010 Wellness Coach
206,000 75,000
HEALTHIER MENU OPTIONS
Improving the Nutritional Content of StudentMeals1. Less Processed Foods and Starches2. Limiting High Fat and High Sugar Products3. Incorporating More Whole Grains on the Menu4. Offering More Fresh Fruit and Veggies
LESS PROCESSED FOODS & STARCHES Home Cooked Fresh Chicken
(Oven Fried, BBQ, and Roasted)
Brown Rice Fresh Sweet Potatoes
LIMITING HIGHER FAT FOODS No deep fat fried foods in
elementary schools. French Fries offered in middle
and high schools Added more oven-able products Use of reduced fat beef Use of reduced fat pizza
REPLACE HIGH FAT & SUGAR
Goal not to eliminate snacks
Ice cream and baked cookie replacement
Healthier options
MORE WHOLE GRAINS
Whole grain offerings: French Toast Sticks Breakfast Cereals Whole Grain Poptarts Cheese Sticks Whole Wheat Pasta Fresh Baked Wheat Rolls
MORE FRESH FRUITS AND VEGETABLES
A variety of fresh fruits Made-to-order Salad Bar Smart Choice Menu Options Fresh fruit and vegetable
program
