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| | |  | The following materials have been developed by States as part of a Team Nutrition Training Grant. These resources are from 2000-present; visit our Education and Training Materials Database for older materials. |
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| |  | | | | Alaska | | - Alaska Department of Health and Social Services; 2006
This toolkit was created for schools within Alaska to create their own wellness policies. | - Alaska Department of Health and Social Services; 2007
Manual designed to provide Head Start parents, teachers, and food service staff with tools they can use to become leaders in reversing the epidemic of childhood overweight.
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| |  | | Colorado | | - Colorado Team Nutrition; 2008
This program was created to help inform educators about healthy lifestyle choices so they can lead their students by example. | - CDE Nutrition and Prevention Initiatives Units; Colorado Nutrition Assoc. Middle School Marketing Committee; 2005.
These newsletter articles, posters, reference materials, and presentations provide information on nutrition guidelines, a plan for measuring implementation of a local wellness policy, and ideas on how to involve the entire school community and public in the development of a school wellness policy. | - Colorado Department of Education; 2001.
The Nutrition Literacy Toolkit is not a curriculum, but a tool from which schools and communities using a menu of effective nutrition education resources. | - Colorado Department of Education; 2009.
Provides mini posters and color-coded serving line signs to help students choose the right foods for Offer Versus Serve. Available for either Nutrient Standard Menu Planning or Food Based Systems.
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| | | | Connecticut | | - Connecticut State Department of Education; 2006
This guide is intended to help schools encourage healthy lifestyles in students by promoting the development and implementation of comprehensive nutrition and physical activity policies by local boards of education. The goals of these policies are to promote school practices that consistently support student health and learning. | - Connecticut Team Nutrition Program.
The menus are designed for grades K-6, but can be adapted for grades K-8. The menus include basic items that are accepted by children and used regularly in school nutrition programs. Each cycle menu includes recipes, food specifications, and production sheets. | - Connecticut State Department of Education; 2006
This resource provides a blueprint for how students can live an active and
healthy life. | - Connecticut State Department of Education; 2005
Birthday parties and holiday celebrations at school provide a unique opportunity to help make healthful eating fun and exciting for children. This two-page handout offers suggestions for both parents and schools. | - Connecticut State Department of Education; 2005
Candy, baked goods, soda and other foods with little nutritional value are commonly used for
fundraising at school. Learn about the consequences of this practice, as well as a variety of alternative fundraising ideas in this two-page handout.
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| | | | Hawaii | | - Hawaii Team Nutrition & State of Hawaii Department of Health; 2008
Modeled after the HealthierUS School Challenge, the Healthy Hawaii School Challenge was created to recognize a school’s commitment to the health and
well-being of their students. Schools that met or exceeded the criteria were presented with a commemorative bowl, banner, and a $2,000 mini-grant to support their wellness initiatives.
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| | | | | | Indiana | | - Indiana Department of Education; 2009
These free nutrition lessons, developed by Indiana Team Nutrition, include lesson plans to incorporate in math, science, reading/language art, and combined curriculum classes. All lessons are appropriate for elementary schools, with the goals of promoting nutrition curriculum and education. Lessons for science and combined curriculum classes are also available for middle and high schools. Examples include English Lessons with Citrus Fruit, Floating Orange Experiment, Creating a School Garden, and ideas for field trips.
| | | | Iowa | | - Iowa Public Television. Iowa Department of Education.
Healthy Minutes video messages were developed to promote healthy lifestyles and positive choices for youngsters in Iowa. Healthy Minutes encourages positive health choices, good nutritional practices, personal safety, good decision making, and many other important skills that promote health and wellness lessons that will stick with children as they become adults. | - Iowa TN, Iowa Department of Education Bureau of Food and Nutrition, IPTV, Iowa State University Extension, and Iowa State University Dept. of HHP; 2007.
A collection of cards featuring recipes for healthy snacks on one side and daily physical activities for young children on the other side. Each card provides a book title appropriate for young children relevant to the specific foods in the recipe of to the physical activity. | - Iowa Department of Public Health; 2008
Looking for quick, easy recipes along with fun facts about fruits and vegetables to use in schools or community events? The Iowa Department of Public Health provides The Color Way newsletter articles that are organized by the five major colors found in fruits and vegetables. Each article contains a recipe and emphasizes the health benefits of the color groups. Recipes in Spanish are also available. | - Iowa Department of Education; 2007
The lessons are intended to provide suggested nutrition activities in the early childhood setting, with special interest for Child Development Homes. | - Iowa Team Nutrition; 2009
This is the first edition of our monthly e-newsletter!
Each issue of Team Nutrition Iowa e-newsletter will
bring you information on implementing nutrition and
physical activity programs in your school, awareness
of upcoming school wellness training opportunities,
success stories and ideas from Iowa schools working
to promote healthy habits in their students and staff.
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| | | | Kansas | | - Kansas State Department of Education; 2005
Body Walk is an exciting tour of the human body featuring engaging, experiential education activities for students in grades K-5. | |
| | | | Louisiana | | - Louisiana Department of Education, Division of School and Community Support, and Southeastern Louisiana University, Excellence in Health and Education Project; 2005
Looking at Nutrition through Core Content is an instructional resource for educators seeking to hold Family Nutrition Nights (FNN) for grades K-4 and 5-8. The lessons are designed to help students and their parents develop positive attitudes toward good nutritional practices, to establish lifelong healthful eating patterns, to take action for good health, and to provide accurate and current nutrition information.
| | | | Maine | | - Maine Nutrition Network; 2006.
These Internet kits can be used in parts or you can use the entire kit to help promote healthy messages throughout your district. They have been designed to tie the classroom to the cafeteria to promote a healthy school environment.
| | | | Maryland | | - Maryland State Department of Education.
The guide provides sample goals for each of the four required components of Wellness Policies –physical activity or education, nutrition standards, nutrition education, and other school-based activities that promote student wellness. In addition, each goal has specific implementation activities, steps to support implementation, expected outcomes, and monitoring opportunities. | - Maryland Department of Education; 2006.
This toolkit provides policy recommendations,
implementation guidance, and resources on policies for physical education, nutrition
standards, nutrition education, evaluation, and other school-based activities that promote
student wellness.
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| | | | | | Michigan | | - Michigan Team Nutrition; 2007.
The purpose of this guide is to provide education professionals with curricula to
implement nutrition education/physical activity promotion consistent with the 2005
Dietary Guidelines for Americans and the HealthierUS School Challenge criteria. | - School Nutrition Association of Michigan School Food Service Training Task Force, Michigan Department of Education; 2005
Three-hour course during which foodservice supervisory personnel learn to locate and use tools, resources, and training designed to operate a successful school meals program. | - ACS; Michigan Action for Healthy Kids; Michigan Department of Community Health; Michigan State University Extension; United Dairy Industry of Michigan.
The School Success Stories Web site was developed to collect stories from Michigan schools. Schools that are improving policies, programs, and practices focusing on healthy eating, physical activity, and tobacco-free lifestyles are role models for other schools. | - Michigan State University Extension, Michigan Department of Education in Partnership; 2006.
Contains annotation for over 250 books about food, nutrition, healthy eating and physical activity for young children.
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| | | | Mississippi | | - Mississippi Child Nutrition Programs; 2008.
This resource is a collection of successes in Mississippi child nutrition programs that could be easily replicated in other state school districts. | - Mississippi Department of Education; 2005
Includes recipes, nutrient analysis of recipes and menus, and a means to customize the menus for school sites. | - Mississippi Department of Education, Mississippi University for Women; 2006
This manual includes teaching strategies, hands-on activities, resources, home to school connection activities, parent information, and formal and informal assessments to implement in the classroom. | - Mississippi Department of Education; 2007
A workbook and answer key on marketing school food service.
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| | | | Montana | | - Montana Team Nutrition; 2009.
This list of recommended breakfast cereals help schools make smarter purchasing choices, and help students make healthy choices at school breakfast. | - Office of Public Instruction, School Nutrition Programs, Montana State University Extension; 2007.
Provides school food authorities with templates, guidance, and other resources for developing a school food safety HACCP plan. | - Montana Team Nutrition; 2007.
The Healthier Montana Menu Challenge is a menu-based recognition program that meets nutrition criteria for breakfast, lunch and a la carte offerings. The program recognizes schools serving healthy school meals that are consistent with the 2005 Dietary Guidelines for Americans and USDA’s MyPyramid. | - Montana Team Nutrition; 2001.
This packet was developed to provide ideas on how to celebrate National School Breakfast Week (NSBW) at your school. In this packet, you will find menus, recipes, and other items designed specifically to help celebrate this event. | - Montana Team Nutrition. Montana Office of Public Instruction; 2006
Includes 5 weeks worth of menus, recipes, and other resources, provided to assist childcare providers in serving healthy meals which are cost effective, easy to prepare, and appealing to children. | - Montana Team Nutrition Program. Office of Public Instruction School Nutrition Programs; 2006.
This publication provides examples of model school practices
regarding nutrition and physical activity from schools throughout
Montana. | - Montana Office of Public Instruction.
The goal of this 2004 Team Nutrition Training Grant was to increase support for Montana schools, childcare programs and communities to improve lifelong eating and physical activity habits of Montana families, specifically children. Includes materials for conducting Native American cooking classes, sample school survey and focus group questions, a brochure for parents, mini grant information, and more! | - Montana Team Nutrition Program; 2003.
Toolkit guide reader you through key concepts and considerations necessary to make these positive changes in the student store. In the end, your school store will not only continue to be profitable, it will contribute to student health and well being in your school.
| - Montana Team Nutrition; 2009.
This tip sheet offers ideas for incorporating legumes in your school meals! | - Montana Team Nutrition, Montana Office of Public Instruction, Montana State University-Bozeman; 2004.
This four-day curriculum acknowledges the many differences in size, shape and style that exist in all people. Students examine their own personal style, learn how the body changes during puberty and adolescence, analyze media messages on differences in the human population, and receive information on healthy eating. | - Montana Team Nutrition; 2008
Recess Before Lunch is simply a change in the traditional scheduling order of lunchtime and recess. As the name implies, RBL allows students to go to recess first, and then eat lunch. This booklet assists schools with the detailed planning needed to make this change.
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| | | | New Hampshire | | - New Hampshire Department of Education; 2005
Booklet contains experiential information about competitive mini grants that were offered to New Hampshire Schools.
| | | | New York | | - New York State Department of Health. New York State Department of Education; 2005.
The Activ8Kids! program was launched in June 2005 to fight childhood obesity and promote healthy lifestyles among children. The toolkit is a resource to help schools improve their nutrition and physical activity environments. It is also intended to assist Local Education Agencies (LEAs) in developing local wellness policies to create a healthier school environment. School administrators, teachers, parents and community partners can also use the toolkit. | - New York State Department of Health; 2008.
Through the provision of six lessons to both young children and their parents, and two lessons to child care center staff, this project aims to provide consistent and positive messages about eating healthy foods and being physically active to three and four year old children attending targeted child care centers and their caregivers (at home and in child care).
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| | | | North Carolina | | - North Carolina Division of Public Health; 2009.
Provides a variety of tools for school food service professionals, including menu templates, newsletters, fact sheets, lesson plans, and more!
| | | | North Dakota | | - North Dakota Department of Public Instruction; 2005
This resource gives many ideas and lesson plans for teaching children about healthy eating and ways of adding more fruits and vegetables to school meals. | - North Dakota Department of Public Instruction; 2007
This resource was developed to help schools succeed at the the HealthierUS School Challenge. | - North Dakota Department of Public Instruction; 2008
This program is a great instructional tool for teaching not only the food service staff, but any one who works with students about nutrition. | - North Dakota Department of Public Instruction; 2006.
These lessons were designed as a supplement to the North Carolina developed curriculum kit, “Color Me Healthy- Preschoolers Moving and Eating Healthy.” It was developed for use as a hands-on, stand-alone curriculum for anybody wanting to encourage preschool children to develop healthy eating and physical activity habits.
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| | | | Ohio | | - Ohio Department of Education; 2000.
This resource provides the materials for teaching cost control to school service production staff. It includes handouts and activity sheets.
| | | | Oregon | | - Oregon Department of Education; 2006
Set of lesson plans to be used in the family day care home setting. Many of the materials are also available in Chinese, Russian, Spanish and Vietnamese.
| | | | Pennsylvania | | - Pennsylvania Department of Education; Project PA.
The Healthy Whole Wheat Kit is a set of handouts that can be used to educate students to consume more whole grain foods both at school and home. | - Pennsylvania State University; Pennsylvania Department of Education. Project PA.
A kit developed to help address the roles of families, schools, and communities in reversing the trends in childhood obesity. | - Pennsylvania Department of Education; Project PA.
Schools throughout Pennsylvania are implementing creative and successful strategies to promote healthier eating and physical activity for students. Check out these best practices!
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| | | | Rhode Island | | - Kids First, Inc. Rhode Island; 2006.
These coloring pages display various food safety and nutrition messages. | - Kids First, Inc. Rhode Island; 2005
This resource was created to help chefs and nutritionists educate children about healthy eating and lifestyle choices. | - Rhode Island Department of Education, Rhode Island Team Nutrition Training Institute; 2000.
This presentation guide provides tips and resources for performing cooking demonstrations in a variety of settings. Includes slides, instructor discussion points, planning documents, recipes, and presentation topic and audience suggestions. | - Kids First, Inc. Rhode Island; 2008
This list contains over 1,400 products (beverages and snacks) that meet the nutrition criteria of Rhode Island law, which applies to all foods and beverages sold and offered to students in school cafeterias, vending machines, school stores, at fund raisers such as bake sales, and more.
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| | | | South Dakota | | - South Dakota Department of Education; 2005
Fun with Foodella is a nutrition education activity book designed for second grade students. The original 1975 version has been updated to reflect MyPyramid. | - South Dakota Team Nutrition, South Dakota Department of Education; 2007
This nutrition curriculum, intended for Family and Consumer Sciences classes for grades 7-12, is standards-based and web-enhanced. | - SD Child and Adult Nutrition Services and South Dakota State University; 2008.
This resource is a collection of nutrition lessons for high school students that are easily included into other subjects being taught since there is typically not significant class time for a stand alone nutrition class. | - SD DOE and Cultural Affairs, Division of Education Services and Resources, Child and Adult Nutrition Services; 2002.
This is a basic course for school food service personnel who have responsibilities for baking. The purpose is to prepare school food service bakers to use standardized quantity recipes to produce baked products that meet accepted quality standards. The 30-hour course provides 10 hours of classroom instruction and 20 hours of practical experience in a baking laboratory. | - South Dakota Department of Education; 2007
Several topics have been identified as most frequently dealt with in working with wellness policies. In order to help explain it to administrators, boards, teachers, parents, and the community, the South Dakota Department of Education developed this series of fact sheets and rack cards.
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| | | | Texas | | - Nutrition Education of Texas (NETx); 2006.
In NETx, every lesson plan is designed and tailored to address one or more of the Texas Essential Knowledge and Skills requirements for the appropriate grade and subject. The integrated nutrition curriculum in NETx can have an even broader application to other states nationwide because of its Web-based format.
| | | | | | Wisconsin | | - Wisconsin Department of Public Instruction; 2008.
This packet provides schools with ideas and resources to improve the school nutrition environment, whether your school is just beginning to consider school nutrition or is far along in the process.
| | | | Wyoming | | | | | | Back to Top | |
Last Modified: Nov 23, 2009 | |
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