Promoting Wellness through Healthy Eating by Allison Liefer - Community Convention 2016
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The document discusses Common Threads, an organization that provides nutrition education programs for kids. Their programs include in-school and after-school cooking classes that teach kids how to make healthy snacks. Participation in Common Threads programming has been shown to significantly increase kids' nutrition knowledge, vegetable consumption, and cooking skills. The programs also aim to increase parental involvement in healthy eating through parent workshops, grocery store tours, and shared recipes and menus.
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Undernutrition and overnutrition are both problems according to a recent national survey. Undernutrition affects 1/3rd of children under 5 who are underweight or stunted. 67% of children and over half of women are anemic. Malnutrition has multiple forms and causes various direct and indirect effects. It is both a medical and social issue influenced by factors like infections, culture, socioeconomics, and food systems. Actions to address malnutrition are needed at family, community, national and international levels. These include education, supplementation, improving food production and access, integrating nutrition into development programs, and disaster relief coordination.
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This study evaluated a nutrition education program for 10 fourth-grade students that involved 6 cooking lessons on healthy eating. The goals were for students to learn cooking skills, be exposed to different foods, and eat more fruits and vegetables. A pre-and post-test assessed changes. After the program, 90% of students could use cooking skills and name a new food prepared, but only 61% could read a recipe and 12.5% ate more fruit or 37.5% ate more vegetables daily, not meeting all goals. While all objectives were not fully met, the study contributes to evidence that cooking education may positively impact children's healthy eating behaviors.
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This document discusses the importance of nutrition in schools. It notes that children consume most of their daily meals at school, so schools play a key role in children's nutrition. The document outlines some problems with childhood nutrition, like high rates of obesity and low fruit/vegetable consumption. It then provides examples of steps some schools have taken to improve nutrition, such as reforming cafeteria menus, educating parents, and restricting junk food in vending machines. The conclusion emphasizes that improving school nutrition requires effort from teachers, administrators, parents, and the whole community.
Introduction to nutrition in schools
This document discusses the importance of nutrition in schools. It notes that children consume most of their daily meals at school, so schools play a key role in children's nutrition. However, traditional school meals often lacked nutrition. The document outlines issues like childhood obesity and lack of fruit/vegetable consumption. It advocates for improving school nutrition policies and cafeteria options starting in elementary school. Examples are given of schools that have increased nutrition education, physical activity, and healthy cafeteria options with success in reducing obesity rates. The conclusion stresses that improving school nutrition requires effort from schools, parents, and the whole community.
Healthier eating habits for youth
Program designed for Children in Bowling Green, Kentucky to promote healthy living. Program was later entitled "STEP Nutrition" and was implemented August 2009
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This document discusses various approaches to nutritional rehabilitation for malnutrition, including hospital-based, centre-based, and community-based rehabilitation. It describes diets used in rehabilitation such as milk-based diets and ready-to-use therapeutic foods. It also discusses criteria for transferring patients to rehabilitation, staffing of rehabilitation centres, community nutrition programs, and developmental stimulation techniques.
Undergraduate Research
This document summarizes a study that evaluated the effects of a week-long cooking camp called "Fun with Food" on the self-efficacy of dietary behaviors and food preparation skills in children ages 8-13. A survey was administered to 20 children before and after the camp to measure their confidence in various food preparation tasks and dietary behaviors. The results showed increases in the percentage of children who reported being "very sure" they could perform tasks like eating vegetables, whole grains, and dairy after participating in the camp, though the changes were not statistically significant. The student researcher gained valuable experience in developing and conducting the research project as an undergraduate student.
Healthy schools
This document outlines Ontario's School Food and Beverage Policy which establishes nutrition standards for all food and beverages sold in schools. It requires school boards to ensure all food and beverages sold on school premises meet the nutrition criteria outlined in the policy by September 2011. The policy aims to address high obesity and overweight rates among children by promoting healthy eating habits in schools which research shows influences student attitudes and behaviors. It exempts some foods from the standards and allows 10 days per year where foods not meeting the standards can be sold.
Chef Koochooloo Pitch
Chef Koochooloo is an NSF funded and endorsed educational platform that teaches kids math, science and global competency through an interactive application and enrichment program. This app can serve as a supplementary enrichment tool for the existing curricula at public and private schools, as well as homeschooling and home learning environments.
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This document discusses the importance of adequate lunch time for students in schools. It summarizes findings from a study of lunch periods in Seattle schools. On average, official lunch times were 20.71 minutes but actual seated time for eating was only 12.69 minutes. Students wasted a high percentage of vegetables, fruit, and entrée foods due to the short lunch periods. Both kitchen managers and principals acknowledged that the 20-minute standard lunch period was not sufficient time for students to eat. The recommendations encourage schools to maximize lunch time through scheduling recess before lunch and ensuring students have enough time to travel from class to the cafeteria.
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This webinar dives deeply into the Caring Adult Relationships platform area. We explore lessons from communities, researchers, and a young person on how to sustainably increase the number and quality of caring adults, and the impact of these relationships on a student’s life.
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- 1. THE POWER OF KIDS COOKING HEALTHY C O M M O N T H R E A D S
- 2. 2 Common Threads Core Programs COMMON BYTES PARENT WORKSHOPS & GROCERY STORE TOURS NUTRITION EDUCATION AFTER-SCHOOL PROGRAMS
- 3. NUTRITION EDUCATION • PK-8th grade level specific lesson plans • In-school and out-of-school • Knife-free cooking to make healthy snacks
- 4. CORE CONTENT ALIGNMENT • Common Core State Standards • Next Generation Science Standards • National Health Education Standards • Local School Wellness Policies • Blended Learning
- 6. SY 2015-16 STUDENT OUTCOMES PARTICIPATION IN COMMON THREADS PROGRAMMING STATISTICALLY SIGNIFICANTLY INCREASED: Small Bites significantly increases •Nutrition knowledge •Liking for vegetables •Communication to family about healthy eating •Preference for home- cooked meals •Vegetable consumption •Openness to new foods •Cooking skills •Availability of fresh fruits/vegetables in home Cooking Skills and World Cuisine adds significant improvements in
- 8. 8 J u n e 1 , 2 0 1 6 ADULT EDUCATION • Family Cooking Classes • Parent Workshops PARENTAL INVOLVEMENT
- 9. 9 J u n e 1 , 2 0 1 6 ADULT EDUCATION • 8-Weeks of Menu Planning, Recipes, and Shopping Guides to share with program participants and partners and online • SNAP-budget aligned • Tips for WIC ingredient use & getting your kids cooking PARENTAL INVOLVEMENT
- 10. 1 0 J u n e 1 , 2 0 1 6 ADULT EDUCATION • Teacher Cooking Classes • Healthy Teacher Trainings TEACHER PROFESSIONAL DEVELOPMENT
- 11. IMP LICA TION S OF COMMON TH REA DS RESULTS VEGETABLE INTAKE IN CHILDHOOD IS CORRELATED TO IMPROVED HEALTH LATER IN LIFE MEALS PREPARED AND EATEN AT HOME ARE HEALTHIER THAN MEALS EATEN OUTSIDE THE HOME DIETARY PATTERNS ESTABLISHED IN CHILDHOOD LAST FOR MANY YEARS CT brings about changes in attitudes and behaviors that will improve health for decades
- 12. 1 2 J u n e 1 , 2 0 1 6 GET COOKING FOR LIFE! Allison Liefer aliefer@commonthreads.org (312) 462-0724 COMMON THREADS COMMON BYTES COMMON THREADS PSA