Dallas schools cheer children on to good health

Food and Nutrition, Sept, 1991 by Cecilia Bockoven, Bonnie Fuller

When people hear the words "Dallas" and "cheerleaders," they're likely to think of football, the Dallas Cowboys, and a stadium packed with enthusiastic fans urging their team on to victory.

But there are some other cheerleaders in this famous Texas city--they're members of the Food and Child Nutrition Services Department of the Dallas Independent School District (DISD) and what they're rooting for is the health and nutritional well-being of the 133,000 children enrolled in DISD schools.

Together they've rallied teachers and parents to work with them on what has become a winning nutrition education campaign, and like any good cheerleading squad, they've given a lot of thought to their message and how to present it.

Variety of special

projects developed

Packaged to appeal to an audience accustomed to the clever marketing and lively images of the 1990's, the campaign is complete with catchy names like "The Healthy Meal Deal," "Nutrition in a Nutshell," and "Project TUNE" for "Teaming Up for Nutrition Education."

Teamwork, in fact, is central to the district's approach to nutrition education. So is sharing information and ideas. "For nutrition education to really take root," says food service director Marjorie Craft, "you have to promote good eating habits in the school cafeteria, the classroom, and at home."

Clark and her staff have developed a variety of special projects to help food service employees, teachers, and parents take an active role in teaching children about the foods they eat and why making good food choices is so important to their health.

Keeping food service employees interested and well-informed is central to the effort. Once a month, the district publishes a monthly newsletter called "Nutrition in a Nutshell" that goes to all 1,500 food service department employees.

It provides information on a variety of nutrition-related topics and includes a number of regular features. For example, there is a "Great Ideas" section with food and nutrition tips from employees, a "Dateline" column outlining important upcoming events in the department, and a "Recipe Center."

"Food service employees need to learn nutrition basics and be kept informed so they know why the meals they are preparing are nutritious and well-balanced," says Craft.

The newsletter also helps keep employees' morale high. "It's important for them to feel part of a team that's doing something worthwhile for children. People like knowing they're doing something important," Craft adds.

To help teachers be part of the nutrition education team the food services department has put together a special in-service program called "Cafeteria ABC's," which cafeteria managers present at the beginning of the school year. As part of the "Cafeteria ABC's," teachers learn about activities they can plan for their students. They also receive teaching aids to use in their classrooms.

"Most of the teachers, especially our new ones, think the ABC's presentation is very informative," says kindergarten teacher Pearl Young. "The activities and posters are very helpful."

The teachers also get tips on how to help children, particularly the youngest ones, become familiar with school meals and comfortable going through the serving line.

In addition, during the first week of school, food service staff give groups of children an introductory tour through the cafeteria. Students meet the cafeteria manager and other food service employees, see where food is prepared, and learn where to pick up and drop off their trays.

As Craft explains, this not only helps the children feel more relaxed about eating at school, it also makes it easier for staff to give them good service. "The first weeks of school are hectic for students, teachers, and the cafeteria staff," she says. "Breakfast and lunch lines move more slowly when students are not familiar with the serving line and cafeteria arrangement.

"And," she adds, "a cafeteria tour during the first few days of school can be an important learning experience for first timers, especially kindergarten and first-grade students."

Activities continue

throughout the year

Food service staff and teachers work together throughout the school year to provide interesting learning experiences for children of all ages.

Project TUNE--Teaming Up for Nutrition Education--is another resource Craft and her staff have developed to give teachers ideas, activities, and support. As part of the project, cafeteria managers visit classrooms and give demonstrations or talks on particular topics.

Another part of Project TUNE is a series of nutrition lessons the food services department has developed for use with children in kindergarten through Grade 3. They are planning to expand the series to Grades 4-6. The lessons are not restricted to a specific grade level, allowing teachers to select activities that fit into their own lesson planning. In fact, teachers are encouraged to modify lessons to best fit their students' needs. Reaction from students, teachers, and cafeteria staff has been enthusiastic.