HealthierUS School Challenge PDF Download
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Author:
Publisher:
ISBN:
Category : Health promotion
Languages : en
Pages : 98
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Book Description
"Within these pages are tools, tips, and ideas for submitting a winning application for the HealthierUS School Challenge. The HealthierUS School Challenge was established to recognize schools that are creating healthier school environments through their promotion of good nutrition and physical activity"--P. 2.
Author:
Publisher:
ISBN:
Category : Health promotion
Languages : en
Pages : 98
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Book Description
"Within these pages are tools, tips, and ideas for submitting a winning application for the HealthierUS School Challenge. The HealthierUS School Challenge was established to recognize schools that are creating healthier school environments through their promotion of good nutrition and physical activity"--P. 2.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 102
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Book Description
Author:
Publisher:
ISBN:
Category : Children
Languages : en
Pages : 1
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Let's Move! (Campaign : U.S.)
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 8
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Book Description
Author:
Publisher: Forgotten Books
ISBN: 9781391775418
Category : Business & Economics
Languages : en
Pages : 102
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Book Description
Excerpt from Healthierus School Challenge: Recognizing Excellence in Nutrition and Physical Activity, Application Kit Applications are in this kit (samples start on page 65, full applications are on the enclosed CD) and additional applications and information may be downloaded from the Team Nutrition Web site. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category : Nutrition counseling
Languages : en
Pages : 8
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Book Description
Author: Josephine Martin
Publisher: Jones & Bartlett Learning
ISBN: 9780763733902
Category : Education
Languages : en
Pages : 892
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Book Description
This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
Author: Sarah Aldouri
Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 134
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Book Description
In 2005, the Dietary Guidelines for Americans (DGA) emphasized that American children, adolescents, and adults should consume at least half of the servings as whole grains (3 servings daily).4 Since many children are enrolled in public school, promoting whole grains in school meals may facilitate an increase in the consumption of whole grain foods. This study was designed to determine the different methods HealthierUS School Challenge Gold rated schools use to incorporate whole grain food products in school meals. Participants encountered many barriers while attempting to add whole grain food products to their menus. Participants have found ways to successfully incorporate whole grains into their school meals. Since 2008 there has been an increase in schools that have achieved the HealthierUS School Challenge (HUSSC) Gold status. Although, the HUSSC ended July 1st, 2018, schools are still in a unique position to incorporate more nutritionally balanced food choices on their menus.
Author: Christine Elizabeth Sceets
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
The 2005 Dietary Guidelines for Americans for the first time emphasized an increase in daily whole grain consumption in children, adolescents, and adults, and identified a recommended intake of 3 one-ounce servings per day. Despite national dietary policy recommendations and current scientific evidence encouraging an increase in whole grain intake, most Americans are consuming less than one whole grain serving per day. Therefore, a need to determine methods to increase whole grain intake in Americans does exist. One identified method would be to increase whole grain intake in children through the incorporation of whole grain foods into school meals. This study was designed to determine, through the creation of an online survey, methods utilized by school food service professionals overseeing HealthierUS School Challenge Gold rated elementary schools to successfully incorporate whole grain food products into school meals. Data collected from the online survey indicated school food service professionals that incorporated whole grains into their school meals by slowly modifying recipes and gradually incorporating new whole grain foods onto their existing menu were the most successful. Survey results also indicated that students preferred partial blend whole grain products compared to those made from 100% whole wheat. Additionally, survey participants reported barriers to whole grain food incorporation which included: product acceptability, whole grain product identification, whole grain product availability, and cost. There is a need to further understand measures that can be taken to successfully introduce more whole grain food products into elementary school lunches without causing a decrease in consumption of the school meals by students. Data gathered from this survey will be shared with the United States Department of Agriculture's Food and Nutrition Service (USDA-FNS) to provide technical assistance to schools participating in the National School Lunch Program and School Breakfast Program on how to successfully menu whole grain food products in their schools and maintain alignment with current national dietary recommendations.
