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Posts tagged: Alliance for a Healthier Generation

Fresh Produce – The Original Smart Snack

The Alliance for a Healthier Generation (“The Alliance”) was founded as a response to the growing rate of childhood obesity. To combat this epidemic and to help make the healthy choice the easy choice, the Alliance created the Healthy Schools Program in 2006, launched in 231 schools in 13 states. The Healthy Schools Program has since grown to become the nation’s most extensive effort to prevent childhood obesity in schools and is now building healthier school environments for more than 17 million students in more than 29,000 schools in every state and the District of Columbia and Puerto Rico.

By Jill Turley, MS, RD/LD and Joshua Moore of the Alliance for a Healthier Generation

Produce is packed full of the nutrients youth need to learn and play, whether at school, in an out-of-school time program, or at home. Children should be exposed to a variety of fruits and vegetables to help ensure these products are what come to mind when reaching for a snack.

Innovations in the produce industry can help with just that! The Alliance for a Healthier Generation, in collaboration with the United Fresh Produce Association, has identified several kid-friendly, single-serve, fresh produce snacks that meet USDA’s Smart Snacks in School nutrition standards and offer easy, delicious snack options for schools or out-of-school time programs. Read more »

Lessons Learned from a Food Service Director: Kids Like Healthy Foods

Fruits in plastic trays

In Kentucky, the Whitley County School District customizes the fruit and vegetable options served in each school, based on the preferences of those particular students.

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

By Sharon Foley, Food Service Director, Whitley County School District, Kentucky

During the more than two decades I’ve worked in schools, I’ve witnessed what we now know to be true: healthy kids learn better. But I’ll also let you in on a secret: Not only are healthy foods better for our children’s long-term outcomes, kids like healthy foods! Read more »

A Student’s View: Healthier School, Brighter Future

Fresh vegetable cups prepared for the National School Lunch Program at Washington-Lee High School in Arlington, Virginia, on Wednesday, October 19, 2011. USDA Photo by Bob Nichols.

Fresh vegetable cups prepared for the National School Lunch Program at Washington-Lee High School in Arlington, Virginia, on Wednesday, October 19, 2011. USDA Photo by Bob Nichols.

The following guest blog from a Nebraska high school student is part of our Cafeteria Stories series, highlighting healthy meals in schools and the impact of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank these students, parents, teachers, and school nutrition professionals for sharing their stories!

By Morgan Ryan, student, Firth, Nebraska

When I started my sophomore year at Norris High School in Firth, Nebraska, I was unhealthy and both my self-confidence and grades suffered as a result. I averaged C’s in most of my classes and pretty much kept to myself at school. Read more »

A Student’s View: Alliance for a Healthier Generation Youth Ambassador Speaks Up for Youth in Washington, D.C.

Patrick Binder is a 17-year-old Alliance for a Healthier Generation Youth Ambassador from Yankton, South Dakota.

Patrick Binder is a 17-year-old Alliance for a Healthier Generation Youth Ambassador from Yankton, South Dakota.

The following guest blog is from a high school student from Yankton, South Dakota that was invited to discuss the implementation of USDA’s Smart Snacks in Schools rule at a meeting hosted by the Pew Charitable trusts last fall.  The blog is part of our Cafeteria Stories series, highlighting healthy meals in schools and the impact of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank these students, parents, teachers, and school nutrition professionals for sharing their stories!

By: Patrick Binder, student, Yankton, South Dakota

Aristotle once said, “Good habits formed at youth make all the difference.” As a young person, I recognize the issues that face my peers. When the food service director at my school approached me about being on a wellness council, I was ecstatic. It was an opportunity presented by an adult to engage youth in decision-making. I continue to meet with the wellness council in my district, where we work to positively impact the wellness policy of my school. Read more »

Raising the Bar: From Healthy Schools to Healthy Districts

Principal Kimberly Norton of Danville, Ill (second from right) stands on stage with President Clinton at the 2014 Leaders Summit hosted by the Alliance for a Healthier Generation. Photo credit: Scott Henrichsen

Principal Kimberly Norton of Danville, Ill (second from right) stands on stage with President Clinton at the 2014 Leaders Summit hosted by the Alliance for a Healthier Generation. Photo credit: Scott Henrichsen

Recently, I had the pleasure of participating in the Alliance for a Healthier Generation’s Leaders Summit, where I met several inspiring school wellness champions who were eager to share their stories of success.  In today’s installment in our Cafeteria Stories series, Kimberly Norton, a principal of one of the schools honored at that event, shares some of her school’s award winning strategies for a healthier environment that kids truly enjoy.

By: Kimberly Norton, Principal, Northeast Elementary Magnet School

A few weeks ago, I attended the Alliance for a Healthier Generation’s Leaders Summit in Washington, D.C. to receive the National Healthy Schools Gold Award for my school, Northeast Elementary Magnet School in Danville, Illinois. The Leaders Summit brought together school leaders like me, along with business executives and community champions to celebrate our success in building healthier environments where our kids can thrive. Read more »

Durfee Students Learn Healthy Habits in the Garden, Classroom, and Cafeteria

Dr. Robert Lewis, Director of Nutrition Services, El Monte School District. Photo credit: Jim Newberry

Dr. Robert Lewis, Director of Nutrition Services, El Monte School District. Photo credit: Jim Newberry

Today’s Cafeteria Stories contribution comes from Dr. Robert Lewis of the El Monte School District in Southern California.  Dr. Lewis describes the success that his urban school district has had with school gardening, and how gardening helps to transform the food culture among students who were previously unaware of the origins of food.  His district is making great strides in improving the school nutrition environment, thanks in part to support from the Alliance for a Healthier Generation.

By: Dr. Robert Lewis, Director of Nutrition Services, El Monte School District

The majority of the more than 1,000 students that attend Durfee School—part of El Monte School District, east of Los Angeles, California—have lived their entire lives in urban neighborhoods without access to farms or fields. It’s ironic that our school is named after James R. Durfee, a rancher and farmer who grew vegetables, grain, walnuts, and fruit. But until several years ago, Durfee students didn’t know where food came from, aside from the supermarket or the corner store.

When we joined the Alliance’s Healthy Schools Program and decided to improve the healthfulness of the food we serve to our students, we started by getting our hands dirty. As the director of nutrition services for El Monte School District I knew that kids are more likely to try new foods if they are involved in the process and learn why it is important. I invited local farmers to school to plant seedlings with the students. Once kids saw how broccoli or red cabbage grows, you can bet they wanted to taste them both in the garden and in the cafeteria. Read more »