MODEL Health! Promoting Nutrition and Physical Activity in Children MODEL Health! Promoting Nutrition and Physical Activity in Children (PDF | 1.70 MB)

Maryland State Department of Education.

Lessons for early childhood educators on nutrition and physical activity, with an emphasis on role modeling.

MyGarden School Meals Resource (PDF | 2.57 MB)

MDE. Michigan Team Nutrition.

This resource links the school garden to the school meals program through selection, storage, and culinary tips.

Michigan Healthy Schools Success Stories

American Cancer Society; Michigan Action for Healthy Kids; Michigan Department of Community Health; Michigan Department of Education; Michigan State University Extension.

Review success stories submitted by Michigan schools and school districts on a variety of wellness issues.

Child and Adult Care Food Program Promising Practices (PDF | 2.36 MB)

Maryland State Department of Education.

CACFP providers in Maryland conducted assessments of the current nutrition and physical activity practices in their centers. Mini grant proposals were written based on knowledge gained from the training and needs identified in the assessment results. This document provides highlights from the mini grant activities.

Got Dirt? Cover Got Dirt? A Garden Toolkit for Implementing Youth Gardens (PDF | 2.7 MB)

Wisconsin Department of Health Services.

The toolkit is designed to provide the basic steps of starting and maintaining a youth fruit and vegetable garden. Includes several examples of successful community, childcare, and school gardening projects in Wisconsin.

MyGarden Lesson Plans

Michigan Team Nutrition.

The K-12 MyGarden lesson plans were written by teachers and reviewed by horticulturists and nutritionists. Each lesson contains gardening and nutrition information and activities within a specific content area - English Language Arts, Math, Science, or Social Studies.

C.H.E.F. Cookbook and Promising Practices (PDF | 10.7 MB)

Maryland State Department of Education.

This collection of recipes and best practices was developed by 9 CHEF teams in Maryland that received mini grants as part of a Team Nutrition Training Grant. The booklet contains over 50 recipes for school food service, and a section of best practice tips.