Healthy Schools: Vending and a la Carte

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Healthy Schools Vending and a la Carte

• Diana Goode, Food Service Director, Clearview
  Local Schools
• June 2007

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Goal of Project

• In September 2005, to participate in a study with
  OSU Extension in Lorain County.
• Using Snackwise Nutritional Rating System and
  Educational point of sale materials in order to
  positively influence students to make nutritional
  choices in vended and a la carte items.

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Nutrition Rating System
Uses computer software to evaluate the
nutritional quality of snack foods so that the
workplace can promote and workers can make
smarter snack choices!
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How It Works Evaluates the nutrition content of a
snack food for Calories Fat Saturated Fat Trans
Fat Sugar Protein Fiber Calcium Iron Vitamin A
Vitamin C
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How It Works Snack Foods are rated according to
nutritional value Best
Choice Choose Occasionally Choose
Rarely
Green
Yellow
Red
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No need to evaluate fruits and veggies through
tool. They are major dietary sources of many
nutrients and are packed with phytochemicals.
Promote fruits and veggies as Best
Choice
Green
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MEASURES OF SUCCESS Improve diet quality of
students Healthy school environment
Continued financial success
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Vending Inventory
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Vending Sales Data

• May 06
• 66.45

• May 07
• 296.05

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Coordinated School Health

• -attending workshops
• -evaluating program using the School Health Index
• -establishing school wellness team
• -writing school wellness policy
• -implementing wellness policy
• nutrition
• physical activity

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Additional Resources

• Fruit and Vegetable Grant (USDA) -2004
• Fruit and Vegetable Mini-Grant (ODE) -2005
• School Health Conference Scholarships -2005,
  2006, 2007
• Action for Health Kids Mini-Grant -2005, 2006
• Veggie U program through mini-grants -2006, 2007
• Continually applying for Fruit and Vegetable
  Grant received for 2007-08

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MyPyramid

• Will attend
• MyPyramid
• Conference
• with Grant
• in summer
• of 07.

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Nutrition Education

• Implementing the Fruit and Vegetable curriculum
  at the Elementary School
• Implementing the MyPyramid curriculum at the
  Elementary School
• Using Menu Pages at Elementary, Middle School and
  High School. Also on the school web site.
• Put information into quarterly school newsletter.

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Finding Resources

• Snackwise http//www.columbuschildrens.com/gd/tem
  plates/pages/pfv/PFV.aspx?page257
• MyPyramid mypyramid.gov
• Team Nutrition http//www.fns.usda.gov
• Local OSU Extension Office county.osu.edu
• Local Health Department
• Action for Healthy Kids www.actionforhealthykids
  .org

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Thank you!