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Fit to Be Taught, Vol. 40

Is This ‘It’ for Tag?

"I've been teaching at College Hill Elementary School for the past eight years, and for as long as I can remember, tag has always been a game that we have not allowed our students to play during our scheduled recess periods," Karla Stenzel explained. "We tell our students and parents that the reason for this is that there are too many children at varying age levels on the playground for the game to be supervised properly. What typically happens is rather than just touching someone to tag him, kids grab clothing, or grab arms, or push too hard, and someone ends up getting hurt."

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Wellness News
Good Nutrition Linked to Better Test Performance Learners with access to a more nutritious diet in early childhood may score higher on intellectual tests in adulthood, regardless of how much education they received overall, data shows.

Weight Issues Can Affect Schoolwork A Philadelphia study found that overweight children have lower scores in certain tests and are less inclined to join sports.

Program Connects Cooking, Academics

Cooking with Kids is a unique program in Santa Fe, New Mexico, which teaches hands-on food preparation skills that are integrated with academic subjects and connected to school cafeteria meals. Cooking with Kids’ bilingual (Spanish/English) curriculum is an innovative model of interdisciplinary teaching and learning, with age-appropriate lessons for grades K-1, 2-3, and 4-6. The curriculum supports USDA dietary guidelines and is aligned with New Mexico State Department of Education Academic Standards and National Health Education Standards. Classroom recipes are adapted for school foodservice programs and served about twice each month as school lunches in all 21 Santa Fe elementary schools.

Cooking with Kids’ purpose is to improve children’s nutrition by engaging public school students in hands-on learning with fresh, affordable foods from diverse cultures. Cooking with Kids objectives are that children will: 1. Learn healthy food habits and acquire practical skills that will benefit themselves and their families; 2. Explore and accept a wide variety of healthful foods; and 3. Learn about people of different cultures, while they work cooperatively.

About 3,900 ethnically-diverse, low-income students in grades K-6 participate in Cooking with Kids. At least 50 percent of the students qualified for free or reduced-price school meals. The school population includes approximately 72 percent Hispanic students, 24 percent Caucasian, and about 4 percent Native American, Asian- and African American.

Read more about this program at: Cooking with Kids™, a program of SFPIE.

Click to learn more about Action for Healthy Kids.

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