Posted by Melissa McGowan, M.H.S., CHES, Public Health Advisor with the National Heart, Lung, and Blood Institute on July 2, 2013
This year, Let’s Move Faith & Communities is teaming up with the National Institutes of Health’s We Can! (Ways to Enhance Children’s Activity & Nutrition)® program! We Can! is a national education program designed to provide families, caregivers and communities the science-based tips, tools and strategies that they can use to help children eat right, move more and reduce screen time.
A brief chat with Joe DiPrisco will reveal a few things: Serving healthy, appetizing, environmentally-conscious school meals is complicated, he’s very committed to doing that as well as he can, and he appreciates innovative ideas from everywhere.
DiPrisco, the Food Service director in Jackson, Wyoming, came to school food service about 10 years ago, and started re-introducing scratch cooking and increasing vegetables and whole grains right away.
Posted by Elyse Cohen, Deputy Director, Let's Move! on June 27, 2013
We all know that Colin Kaepernick can pass, Serena Williams can serve, and Gabrielle Douglas can stick a landing. But did you know these athletes are working with First Lady Michelle Obama on a new program within her Let’s Move! initiative: Let’s Move! Active Schools? These athletes teamed up with First Lady Michelle Obama on the July cover of Sports Illustrated for Kids to promote bringing physical activity back to American schools and inside, First Lady Michelle Obama discusses her passion for helping the next generation grow-up healthy and active.
Posted by Tom Vilsack, Agriculture Secretary on June 27, 2013
Ed Note: This is a cross post from the blog of usda.gov. You can find the original post here.
Today, USDA is furthering its commitment to improving the way that our youngsters eat by establishing science-based, common-sense standards for snacks sold in schools. The new “Smart Snacks in School” nutrition standards will positively impact more than 50 million American youngsters by ensuring that they are offered only healthier foods at school.
Posted by Sharlene Wong, Food Service Director for Wallingford School District on June 27, 2013
Last year, the principal of our school organized a school garden club for all interested students. With the tremendous work of master gardener Mr. Bill Baxter, and his son and daughter in law, Jesse and Dana Zettergren, the club members have been able to maintain the school garden throughout the summer and into this school year.
We have found that it has been quite easy to tie in the garden club to the lunches that we serve through the National School Lunch Program. We are also testing out new ways to make our school-grown vegetables last longer. We suggest you try:
Using herbs to make herb-flavored oils
Donating excess produce to reduce waste and involve the community in our garden
Posted by Tim Fullerton, Director of Digital Strategy at U.S. Department of the Interior on June 25, 2013
We all know that a picture is a worth a thousand words.
The U.S. Department of the Interior (Interior) manages some of America’s most breathtaking national parks, national wildlife refuges and other public lands. Interior could tell the American public about these great resources, or… you could!
Posted by Jenilee McComb, Provo School Food Service Director on June 24, 2013
The Provo, Utah, school meals team has a theme every year and builds their menus and activities around it. This year’s theme is “Nourishing Your Child’s Future.”
Our school district has been serving fresh fruit and vegetables for years, so adjusting to the new guidelines was easy. Cooking more from scratch meant more labor, but it’s worth it to get healthier food served to the kids. I also buy fresh, local produce and while insisting on fresh produce can mean more effort, higher costs, and more labor in preparation, the rewards far outweigh the work.
It can be a hunt but it’s worth it. In fact, sourcing fruits and vegetables from within Utah is a priority. There’s nothing better than that fresh squash from a local farm or that ripe Utah peach or apple fresh off the tree straight to your cafeteria.
Posted by Stormy Brandt, Food Service Manager at USD 384 Blue Valley on June 21, 2013
Most of us have heard the phrase, “a picture is worth a thousand words.” Camera phones, YouTube, and dozens of photo-related apps would seem to support this adage, and I happen to agree as well. That's why I combine nutrition expertise and technology to teach K – 12 students about nutrition and the new school meals.
Posted by Kasie Coccaro, Associate Director of Online Outreach and Operations for the White House Office of Digital Strategy on June 20, 2013
Some of America’s most creative junior chefs put their talents to the test and whipped up over 1,300 delicious lunchtime recipes as part of the second annual Healthy Lunchtime Challenge. The competition was steep, but a panel of judges selected one winning recipe from each U.S. state and three of the U.S. territories.
Posted by Leslie Bushara on June 18, 2013
Ed Note: This is a cross post from the blog of whitehouse.gov. You can find the original post here.
Leslie Bushara is being honored as a White House Champion of Change for her leadership and commitment to libraries and museums around the United States.