Promoting fun physical activity, First Baptist Church in Sanford hosts an exercise class open to the entire community.
Let’s Move Faith and Communities challenges congregations and communities to make health a priority through wellness leadership implemented in three steps: lead, organize, and take action. Fifty North Carolina faith communities are doing just that through their partnership with Faithful Families Eating Smart and Moving More. Read more »
New Jersey Farm to School Network and Edible Jersey Magazine recently awarded their inaugural School Garden of the Year Award to three projects for innovative efforts to connect their school gardens to the cafeteria, curriculum, and community. How fitting that schools in the Garden State are host to a number of exemplary school gardens!
Students at Lawrenceville Elementary School in Lawrenceville, NJ cultivate their school garden from planting to harvest!
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Here’s a leaf you may find on your adventure. This beautiful collection of leaves on the branch of a blackjack oak (Quercus marilandica) shows how the red coloration is revealed as the sugars of the green chlorophyll is absorbed into the tree as it prepares for the cold of winter. Photo courtesy: Larry Stritch
This time of year brings back fond childhood memories. Fall’s increasing chill and leaf-covered ground take me back to elementary school, where nature and the changing seasons served as learning material. A favorite lesson I learned was how to create a book of pressed leaves. Read more »
In McLean, a community tucked inside Fairfax County, not everyone can access the food they need for good health. I interviewed Julie Mendoza about her efforts to connect hungry families in McLean with fresh produce.
Julie knew that Share McLean, a food pantry that serves hungry families in the area, often lacked fresh produce. As she was walking through the McLean community garden one day, she noticed that there was an abundance of fresh fruits and vegetables. She decided she would try to facilitate a relationship between the garden and Share McLean, calling it The Gardeners’ Share of McLean.
Young gardeners at St. Luke’s United Methodist Church grow food for The Gardener’s Share.
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FNCS Under Secretary Kevin Concannon and FNS SERO Regional Administrator Don Arnette meet the Student Wellness Team from North Beach Elementary School, Miami Beach, Fla., during a recent visit to the school. (USDA photo by Debbie Smoot).
North Beach Elementary School in Miami Beach, Florida was recently recognized by USDA’s Food and Nutrition Service as a HealthierUS School Challenge award winner for their outstanding school meal service. While there, we learned about the school’s wellness program which contributes significantly to a healthy learning environment.
“The school wellness activities have helped lead the way in the fight against obesity,” said Michele Rivera, Physical Education/Wellness Coordinator for North Beach Elementary School. “We have countless activities in our school led by students, parents, administrators and community members who share a passion to make our school a healthier place to learn. Students have numerous opportunities, beginning in Pre-K, to learn how to eat healthy and to understand the importance of leading a healthy lifestyle.” Read more »
As a new school year begins, I’m proud to say that the Obama Administration is taking historic steps to make the school day healthier for kids in schools across the country. I’m excited about the changes showing up in cafeterias this school year – more fruits, vegetables and whole grains; low-fat and fat-free milk choices; and fewer salty and fatty foods.
In addition to those changes, the U.S. Department of Agriculture is working with parents, teachers and school cafeteria managers to ensure our kids get the right amount of food. Menus are planned for grades K-5, 6-8 and 9-12 and the meals are “right-sized” so that kids get the appropriate amount of calories and the correct portions of different foods. To further improve menu changes, we’re increasing the focus on reducing the amounts of sodium, saturated fat and trans fats available in those meals. Read more »