jmcomic漫画

Project Objectives

1. Increase nutrition knowledge, healthy eating behaviors, and daily physical activity opportunities for students and their families.
2. Increase access to healthy food through distribution of food such as produce to school children, families, and those in underserved communities.
3. Increase enrollment in programs that extend food dollars such as in the Supplement Nutrition Assistance Program (SNAP)/CalFresh and Special Supplemental Nutrition Program for Women, Infants and Children (WIC).

Target Population: Elementary school-aged children and their families.

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Current Program Sites

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Program Curriculums

Sprouting at School

This program provides a curriculum that promotes hands-on education to students in the 4th-6th grade levels in efforts to teach them where food comes from. This is done by teaching these children how to grow their own food, emphasizing the importance of including different nutrients in meals, and teaching them everything from MyPlate to food label reading. Through this curriculum students learn how to make healthy choices while learning how to plant their own food. It encourages using skills such as critical thinking, positive choice making, and involvement at every step of the food process.

A Taste of Good Health

This program includes parent education on MyPlate so they may start to make healthy choices and may implement them at home to encourage their young ones. As food demonstration recipes are presented each lesson can serve as a guide for parents to create mindful eating habits. Encouraging ideas like eating in season and including variety into their daily food routine. It is a fun way to teach parents how to eat and, in that way, helping their children to have healthier food options available. There are also educational topics on noncommunicable diseases and how they may avoid them for a healthier life at home.

MyPlate Musical the New School Musical

This creative program provides a curriculum that gets children involved with nutrition and physical activity through nutritional education classes in conjunction with musical rehearsals. The goals of this program are to increase nutritional knowledge and physical activity in an elementary school-aged children population. This educational initiative is designed to reduce childhood obesity and long-term risk factors for chronic disease. The program concludes with a musical performance of 鈥淢y plate! The Food Guide Musical鈥�, which is performed by student actors following the curriculum.听

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