wellness
Goal 5
Students will have the knowledge and confidence to make healthy nutritional choices, live physically active lives, and demonstrate social and emotional awareness.
Measurable Outcomes:
1. Maintain 100 healthy eating options in the cafeteria.
2. Continue garden and cafeteria support to fully implement Farm to School program for 100% implementation.
3. Continue SPARK program in grade TK-1 in 100% of classrooms.
4. Maintain locally sources food options.
5. Implementation of Toolbox program and social emotional strategies in grade TK-1 in 100% of classrooms.
Actions:
1. Create a school cookbook in Spanish and English with healthy recipes.
2.Conduct a yearly assessment of the District's Wellness Policy to insure current strategies are included and being followed.
3. Maintain Garden and Cafeteria/Garden Liaison positions.
4. Maintain Garden contracts with local farmers to provide food for the cafeteria.
Students will have the knowledge and confidence to make healthy nutritional choices, live physically active lives, and demonstrate social and emotional awareness.
Measurable Outcomes:
1. Maintain 100 healthy eating options in the cafeteria.
2. Continue garden and cafeteria support to fully implement Farm to School program for 100% implementation.
3. Continue SPARK program in grade TK-1 in 100% of classrooms.
4. Maintain locally sources food options.
5. Implementation of Toolbox program and social emotional strategies in grade TK-1 in 100% of classrooms.
Actions:
1. Create a school cookbook in Spanish and English with healthy recipes.
2.Conduct a yearly assessment of the District's Wellness Policy to insure current strategies are included and being followed.
3. Maintain Garden and Cafeteria/Garden Liaison positions.
4. Maintain Garden contracts with local farmers to provide food for the cafeteria.