letsmove!

The following guest blog is from a high school student from Yankton, South Dakota that was invited to discuss the implementation of USDA’s Smart Snacks in Schools rule at a meeting hosted by the Pew Charitable trusts last fall.  The blog is part of our Cafeteria Stories series, highlighting healthy meals in schools and the impact of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank these students, parents, teachers, and school nutrition professionals for sharing their stories!

By: Patrick Binder, student, Yankton, South Dakota

Aristotle once said, “Good habits formed at youth make all the difference.” As a young person, I recognize the issues that face my peers. When the food service director at my school approached me about being on a wellness council, I was ecstatic. It was an opportunity presented by an adult to engage youth in decision-making. I continue to meet with the wellness council in my district, where we work to positively impact the wellness policy of my school.

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

It’s always a treat when we get to announce major progress toward making the school day healthier. Today, I am happy to say that over 3717 schools are recognized through the HealthierUS School Challenge (HUSSC).  This voluntary initiative acknowledges schools that go the extra mile to increase nutritious food offerings, teach kids about healthy eating, and promote physical activity. 

Cross posted from the Let's Move! blog:

In March 2011, USDA Special Nutrition Programs Regional Director Julie Mikkelson and I met Chef Paul Penney at a HealthierUS School Challenge (HUSSC) award celebration in Canton, Michigan. Chef Paul, a volunteer with the First Lady’s Chefs Move to Schools initiative, was in the kitchen at Dodson Elementary School helping school foodservice staff prepare mashed sweet potatoes and apples and Michigan cherry chili.

Both dishes, recipes he created for the Plymouth-Canton Community Schools, were making their debut at Dodson that day. At the lunchroom entrance, Chef Paul greeted each student and handed out 2 ounce “tasting cups” of the chili and the sweet potatoes. (He credits Plymouth-Canton foodservice director Kristen Hennessey with the idea.)