Smart
Winter
2009
Foods
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lifetime o
Equal Smarter Kids... Starting a
Mountain State
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healthy h
MealTIMES
Promoting a Positive Message
There are many positive ways to raise money that do not
involve food.
Many of the food items sold in
school fundraisers are products that
are low in nutrients and which set a
poor example for parents and
students. Allowing foods of “minimal
nutritional value” to be sold by
students and school organizations
sends an underlying message that,
while good
nutrition is important, fundraising is
more important.
No wonder kids
and parents are
confused!
Fundraisers
generate a lot of
crucial funds for
our schools. As
schools promote healthy lifestyle
choices to reduce student health
risks and improve learning, school
fundraisers must be included. What
are schools to do?
There are many positive ways to
raise money that do not involve
Did You Know?
Calcium is found in fortified
cereals, soy, sardines, tofu,
salmon, collard greens, spinach,
soybeans, turnip greens, ocean
perch, cowpeas, white beans,
kale, okra, beet and dandelion
greens, and even rainbow trout.
food. Sponsor a talent show, a
special-themed dance, a read-athon, workshops or classes, walka-thons, sports competitions, book
fairs or family portrait opportunities. In addition, you may sell items
with your school’s logo such as:
bottled water,
Frisbees, book
covers, T-shirts, hats,
cookbooks, Christmas ornaments or
stadium pillows.
Schools could sell
items that everyone
could use such as
coupon books,
plants, holiday
wreaths or wrapping
paper. The “sky’s
the limit” when your
imagination gets involved!
West Virginia’s school nutrition
policy states that all fundraising
activities involving foods and
beverages shall follow the same
standards as any other food or
beverage sold, served or distrib-
Milk with 1% or less butterfat either
plain or flavored is offered at
every meal in the National School
Lunch Program.
If you have trouble digesting dairy
foods, you can make dairy foods easier
to digest by drinking small amounts of
milk at meals, drinking lactose-reduced
overnor’s Cor
G
ne
e
r
Th
Governor’s Original
Smoothie Recipe
Put the following foods into a
blender: skim milk, strawberries,
banana, peach, blueberries and
some whole grain cereal. Blend until
smooth. Enjoy.
uted during the day (from the
arrival of the first child at school
until the departure of the last
regularly scheduled school bus).
As educators and parents, we
owe it to our students and
children, to make it a priority to
think outside of the box and
promote a healthy school environment when we plan our next
fundraising event.
or lactose-free milk, eating yogurt, or
eating hard cheeses like Cheddar or Swiss
that are naturally low in lactose.
For more information on dairy:
www.nationaldairycouncil.org/
www.3aday.org/
www.nutritionexplorations.org/
www.schoolnutrition.org/
Mountain State
MealTIMES
Banana Yogurt Shake
Bone Up with Calcium
According to the United States
Department of Agriculture, 8 out of 10
teenage girls and 6 out of 10 teenage
boys do not get enough calcium.
Children ages nine to eighteen (the
peak bone building years) require a
daily calcium intake of 1,300
milligrams. Dairy foods are the best
source of calcium, and children who
eat dairy foods have stronger bones
and better overall health.
When children habitually drink sodas
or other sweetened drinks, and even
water, in place of milk, they’re often
not receiving the necessary calcium
requirement of three servings a day.
When this happens, children run the
risk of fractures and of developing
osteoporosis (crippling bone disease)
later in life. Good habits start
early, and eating calcium-rich foods,
in addition to regular physical activity,
is an important way for the whole
family to build stronger bones.
Nutrients in dairy foods include
calcium, magnesium, phosphorus,
potassium, protein and vitamin D.
These nutrients work together to help
build and protect bones. The Dietary
Guidelines for Americans
recommends three servings of low-fat
or fat-free dairy foods a day for
everyone ages 2 years and older. A
serving of dairy is 1 cup (8 ounces)
milk or yogurt, 1.5 ounces of low-fat,
fat-free, or reduced fat natural
cheese or 2 ounces of low-fat or
fat-free processed cheese.
Try these easy tips to increase the taste and flavor of
calcium-rich products in your diet:
•
•
•
•
•
•
1 1/2 cups fat-free milk
4 small bananas, peeled
1 cup low-fat, plain yogurt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup ice cubes
Combine all ingredients except
ice cubes in blender or food
processor; process until thick and
creamy. With motor running, add
ice cubes; process until smooth.
Pour into tall glasses to serve.
Yields 4 servings (1/2 cup per
person).
Nutritional information:
160 calories; fat 2 g; trans fat 0;
sodium 85 mg; carbohydrates 32
g; dietary fiber 3 g; sugars 21 g;
protein 7 g; contains vitamins A
and C, calcium and iron.
combine 1 cup of low-fat milk or yogurt, fruit and ice cubes in a blender
for a delicious smoothie;
top pancakes with yogurt and fruit instead of syrup;
add freshly shredded Mozzarella or Monterey Jack cheese to salads;
serve low-fat or fat-free flavored yogurt as a dip for cut up fruit; mix 1
cup of plain yogurt with mustard or ranch dressing for dipping pretzels
and vegetables;
heat a cup of low-fat or fat-free chocolate milk for an afternoon break;
skewer a banana, dip it in low-fat yogurt and then coat with cereal or
granola.
WV School Wellness Success Story: Clay County Middle School
ring, Comm
Ca
ent, and Su lunch in the middle and high schools on Chef
itm
Larry’s message board. Monthly Calendars with
nutrition messages and the menus for breakfast
and lunch are sent home. The local television
station, WCHS-Channel 8, announces the daily
menus. Daily County menus are publicized on
the Counties internet site:
http://www.claycountyschools.org .
e ss
cc
Clay County Middle School has participated in
every Team Nutrition Training Grant since 1996.
The school has the support of their students,
staff, parents and business community partners in helping promote a healthy nutrition
and physical activity environment. The food
service personnel promote a positive message
by advertising the daily menu for breakfast and
1900 Kanawha Boulevard, East
Building 6, Room 248
Charleston, West Virginia 25305-0330
Phone: 304-558-2708 Fax: 304-558-1149
http://wvde.state.wv.us/nutrition/
This project has been funded at least in part with Federal funds from the US Department of Agriculture. The contents of this publication do not
necessarily reflect the view or policy of the US Department of Agriculture, nor does mention of trade names, commercial products, or
organizations imply endorsement from the US government.
This institution is an equal opportunity provider.