3.  Healthy food discussions  Eat a variety of foods  Be a healthy role model  Eat lunch with students

4.  Tour the school kitchen and cafeteria  New food taste tests  Breakfast and lunch lines  Vending machines  Salad bars  Give students a voice  Healthy meal and snack preparation

5.  It’s lunchtime! What’s on the menu?  Spaghetti  w/Meat Sauce  Garden Salad  Sliced Peaches  Chocolate Chip Cookie  Milk  What food groups are represented?  What are the healthy benefits of these foods?  Is everyone going to try everything on their plate?  Why is it important to try one bite of all your foods?

6.  It’s lunchtime! What’s on the menu?  Spaghetti – Grains  w/Meat Sauce- Protein  Garden Salad- Vegetables  Sliced Peaches- Fruits  Chocolate Chip Cookie- Grains group, but cookies should be eaten in moderation  Milk- Dairy  How are these foods good for your body? Grains are carbohydrates that give you energy, meat provides protein for strong muscles and growth, vegetables & fruits contribute many nutrients (like Vitamins A, E, and C) to keep you healthy, and milk provides calcium for strong teeth & bones.  Why is it important to try one bite of all your foods? You may discover you like it! It is important to eat many different foods so your body can get the many different nutrients it needs to stay healthy.

7.  Offer new foods first  Do a taste test  Aim for at least “one bite”  Prepare foods in different ways  Try multiple times

8.  What does it look like? Color? Shape?  What does it feel like? Smooth? Rough?  What does it smell like? Is the smell familiar? Does it smell sweet?  Does it make a sound? Crunch?

9.  Compare and contrast  Color  Shape  Size (measure)  Food group  Smell  Texture  TASTE!  Avoid words like “good” or “bad”

10.  Tackle short nutrition topics while standing in line OR have students answer questions in order to line up:  Can you name an orange vegetable? What important nutrient in the milk group gives us strong bones?  Talk about one of the MyPlate food groups, then quiz students about it.  Discuss how breakfast is one of the most important meals of the day because it gives you energy in the morning.  Talk about good drink choices (water, milk, 100% juice) and not-so-good drink choices (soda pop and juice drinks with lots of added sugar).

11.  Use non-food rewards.  Encourage parents to bring healthy option for class parties and events.  Talk about the foods being eaten at class parties.

12. Pretzels Low-fat popcorn Grapes and whole grain crackers Peanut butter and celery Baby carrots and low-fat ranch Hummus on a whole wheat tortilla Low-fat yogurt with fruit String cheese Peppers and bean dip Hard boiled egg Tuna salad and whole grain crackers Fruit smoothie High fiber cereal and low-fat milk Sugar-free pudding and graham crackers Trail mix Fruit salad Nuts

13. Fruit smoothies Fruit and low-fat cheese kabobs Ham or cheese sandwiches or wraps (with low-fat condiments) Vegetable tray with hummus Low-fat pudding or yogurt parfaits with fruit and nuts Low-fat tortilla chips with salsa or bean dip Trail mix with low-sugar, whole grain cereal, dried fruit, and nuts Nuts and seeds **always check for food allergies before serving food

15.  Standing in line  Getting into line  Walking to chairs or tables  Moving from activity to activity  Moving from room to room  Moving from outside to inside

16.  Use time between subjects and before/after assemblies  Instruct students to bring something related to their favorite game for show-and-tell.  When answering a “yes or no” question, instead have students stand up or sit down.  Make test review games active.

17.  Allow adequate time for recess.  Do not withhold recess as a punishment.  Consider “Recess Before Lunch”  Organize games where everyone participates

18.  Include physical activity in class parties.  Teach kids that healthy can be fun!  Ideas:  Dance party  Field day  Extra recess