Grant provides healthy snacks

SAD 29 has received a substantial grant through a program provided by the United States Department of Agriculture. Earlier this year the school food services director, Joyce Smith and the school health coordinator, Lynn Brown in SAD 29 and in collaboration with Southside and Houlton Jr. High teachers applied for and received two grants for the 2008-09 school year. Southside School received $16,153.21 and Houlton Jr. High received $12,359.65. The funding totals were based on school enrollment.
    The program is administered by the Maine Department of Education, Child Nutrition Service. Fifty schools in Maine received the grants totaling $662,000 and only two other smaller schools in Woodland and New Sweden received the grants in Aroostook County.
The grant provides fresh fruits and vegetables for a mid-morning snack for all students and staff (who work with these students) two or three times weekly. This is done during advisory time at HJHS and at break time at HSS. Only fresh, not frozen, canned or dried fruits and vegetables can be used.
The Food Service staff orders, prepares and counts out the snacks for each classroom. Efforts are made to reduce preparation time, by buying whole pieces of fruit or prepackaged single serving vegetable and fruit snacks. Student council members at HSS help deliver the snacks to classrooms. Locally grown vegetables and fruits have been used in October and November (from local farmers and SAD 1 school farm).
Fruits and vegetables served thus far have been, cucumbers, carrots, celery, broccoli, string beans, sugar snap peas, cherry tomatoes, pears, apples, grapes, pineapple, pomegranate, star fruit, strawberries, kiwi, and vegetable and fruit platters. Low fat dip is offered with the vegetables.
The purpose of this grant is to create a healthier school environment. By providing healthier food choices students will experience a wider variety of fruits and vegetables. This will increase the children’s consumption of healthy snacks and influence their present and future health.
Nutrition education is a key component of the program. Teachers are provided with nutrition Web sites and fruit/vegetable nutritional information, history and recipes to share with students to increase their knowledge of and the benefits of eating fruits and vegetables.
Teachers are providing a variety of activities to enhance the program.