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Food and Nutrition Service Curriculum - USDA

POWER UP SUPERCHARGE YOUR FOOD & FITNESS FOOD AND Nutrition Service Curriculum 1 Table of Contents Program Introduction leveraging the Classroom to Improve Health .. 2 Getting Down to Basics .. 3 What You Will Find .. 4 Lesson Highlights .. 7 A Holistic Approach: The Role of PSEs in the school Environment .. 6 Curriculum Lesson 1: Track Your Snack .. 12 Lesson 2: Recipe Makeover: Team Project Kickoff .. 26 Lesson 3: What s Your Plan? .. 32 Lesson 4: Recipe Makeover .. 42 Lesson 5: Three-Day Food Record .. 46 Lesson 6: Healthy Food Shopping .. 56 Lesson 7: Balance Your Calories.

Leveraging the Classroom to Improve Health 2. Getting Down to Basics 3. What You Will Find 4. ... high schools – two in Florida, and one in Washington, DC – followed by additional focus groups with the ... • FNS SNAP-Education guidance on making policy, systems and environmental changes an integral

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Lesson 7: Balance Your Calories - USDA

snaped.fns.usda.gov

Lesson 7: Balance Your Calories Time Required . ... Explain that in addition to calories, your body needs the nutrients in foods in order to work properly. ... Minerals do a range of things from keeping your blood healthy to helping you have healthy muscles.

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SNAP-Ed Guiding Principles

snaped.fns.usda.gov

SNAP-Ed Guiding Principles In 2007, FNS developed Guiding Principles that characterize its vision of quality nutrition education and address the nutrition concerns and food budget constraints faced by those eligible for SNAP. These Guiding Principles have been updated to reflect the definitions of

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Ramadan - USDA

snaped.fns.usda.gov

1. Combine yogurt, banana, and juice and mash with a fork until most chunks are gone. 2. Wash and slice berries. 3. Top the berries with the yogurt banana mixture.

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EAT RIGHT MONEY’S TIGHT - SNAP-Ed Connection

snaped.fns.usda.gov

United States Department of Agriculture EAT RIGHT when MONEY’S TIGHT BEFORE Shopping Plan your weekly meals and snacks. Preparing in advance will help you know what you need and also help you put leftovers to

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Microwave Baked Potato - USDA

snaped.fns.usda.gov

Microwave Baked Potato Yield: 1 serving Ingredients: Instructions: 1 potato 1. Scrub potato. Prick several times with a fork or knife. 2. Place on microwave safe plate. 3. Cook according to table below. Turn over halfway through cooking. 4. Let potato rest for 1-3 minutes. Note: To make even healthier, use tomato sauce with no added salt.

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Strategy for Water, Sanitation and Hygiene 2016–2030

www.unicef.org

water and sanitation systems leading causes of child mortality and morbidity, they also contribute to undernutrition and stunting, and act as barriers to education for girls and to economic opportunity for the poor. WASH is essential in health care facilities, schools and early childhood development centres, but equally, these institutions offer

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