is about working together to support active, healthy eating environments in the schools in our region. This e-bulletin is designed to provide you and your school communities with fun, practical ways to keep healthy nutrition top of mind – in your school lunch programs, fundraising initiatives, and classroom rewards. Take the Challenge: Spring into Spring! Spring is in the air, which means it’s a great time to get outside and get active! Choose a week in May or June to get some fresh air and exercise by walking, cycling, or skateboarding to school! Challenge your students to promote: • Daily physical activity • A healthier environment • Safer streets • Making friends and having fun! To
register your school, or to download resources that support the challenge, click here. Resource Corner Ophea has several free resources available for you to order to support your school through quality programs that enable children and youth to lead healthy active lives. HANDS UP for Health and Physical Literacy is a new three-part illustrated video series that will teach children and youth about the importance of physical and health literacy in fun and engaging way. Click here to order. Fundraising: Getting an early start! Make the shift to non-food fundraising for the 2013-14 school year with these fun options: • Let parents ‘
rent-a-helper’ to rake leaves • Run a
non-bake sale: pay NOT to bake • Sell chrysanthemums or
fall bulbs such as daffodils and tulips • Have a ‘healthy school’
logo contest. Sell shoe laces, pins, mugs, pencils or t-shirts branded with the winning logo For more ideas, or to share your fundraising successes, visit
Nutrition Tools for Schools. Healthy Barbecue Season School community members will enjoy and appreciate healthy and tasty choices at all ‘special event’ days. • Serve
lean burgers on whole wheat buns with sides of tomato & lettuce. Include a meatless veggie or salmon burger. • Offer
apples from a local orchard. • Serve fresh
vegetables. • Water
is the best choice for beverages, but consider white milk (2%MF or less), or 100% fruit juice for variety. • Keep hot foods hot and cold foods cold! For advice on how to prepare food in a
safe manner, contact your local public health unit.
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