Louis Honore Frechette
I am a grade 4 teacher at Louis Honore Frechette and I run the Healthy Schools Committee at the school.
I am a grade 4 teacher at Louis Honore Frechette and I run the Healthy Schools Committee at the school.
The office at Louis Honore Frechette strives to provide Healthy Lunches and Snacks.
We offer parents a chance to purchase a Hot Lunch for their child(ren) every day of the week. Our options generally provide 3 food groups Protein, Vegetables & Grains
Our Snacks in the office meet PPM150.
Often we have fruit from the snack program or the Big Crunch, peanut free granola bars, crackers, melba toast, & occasionally we have cookies.
We try to promote healthy options as often as possible. All students who do not have lunch or still are hungry are provided with a lunch or snack.
Fundraising: Started the conversation about how school can fundraise and send consistent positive health messages. Noticed a gap in communication with parents. Shared all the activities we are doing to promote a healthy food culture through newsletters and at Parent Council (on the agenda every meeting now). As a result, a new parent volunteered to join the Healthy School Committee. Now a group of parents are exploring healthy alternatives for fundraising. Discussed alternatives to food. Or healthy food that we can introduce keeping in mind what works with our school environment (i.e. small batch delivery, low food handling and separation, easy for children to take home, all electronic/no paper transactions, return on profit, doesn’t require large amount of storage space etc.)
– We purchased enough apples for the whole school. We used our grant from Food For Learning to purchase the apples from Eat Rite. We had some student leaders divide all of the apples into bags to distribute to each class.
– During a school wide assembly we participated in the Big Crunch. We gave all of the students an apple each. We did a countdown and all bit into our apples at the same time to hear the sound of a big crunch. Students were able to continue eating the apples and many ate them right down to the core. We ensured that we put all of the apple cores in the green bin to keep our responsibility to the environment and our Eco-schools platinum status.
– The Eco Team organized a whole assembly to promote all of the initiatives that they are doing for the environment. They included the grade 7 Healthy Chef Ambassadors who presented during the assembly and spoke about what they are doing to promote nutrition around the school. They included some slides about healthy eating in the powerpoint, the snack program that we are running, why we should eat fruits and vegetables, how many portions we should have and what constitutes a healthy and sugary beverage. The whole school was part of this assembly.
Our Child and Youth Worker Mme Tobin has a Lunch Club for a group of students throughout the school. She monitors that students are eating their lunches. She creates an atmosphere of respect and acceptance by having students come up with a list of norms and expectations that they need to follow to be part of Lunch Club. Students are encouraged to build friendships and include each other while present at the lunch club. Every day, they share stories about their lives, while eating their lunches. They are associating meal time with an exclusive and welcoming social experience where they can share stories and build relationships with their peers. It is a huge success and many students are very excited to participate in the lunch club.
– We selected a student who could benefit from a leadership role/ an extracurricular activity that could boost moral and self-esteem. This student then selected 3 other students that she would like to work with and develop a friendship with.
– We met as a group and discussed the list of local and seasonal vegetables that grow in Ontario.
– We looked at the criteria for the You’re the Chef Cook-off competition
– We brainstormed and researched different recipes that would incorporate seasonal and local produce, easy recipe, nutritious, vegetarian, tasty and multi-cultural.
– Students created a stuffed potato recipe. They made the recipe their own by adding ingredient they liked and omitting ingredients that they didn’t like.
– Mme Trevisan bought the groceries for the recipe and she used her prep periods to pull the four students out of class to bake the recipe. The students were very excited to share the recipe with teachers and determine how their recipe rated on a scale of 1 – 10.
– They submitted their recipe and a picture of the final dish to the You’re the Chef Cook-Off competition.
– After the York Region Dietitian came to present the nutrition workshop with the Chef Ambassadors, we held a meeting to discuss all of the information that was learned.
– Students were divided into smaller groups and they jotted down ideas for nutrition initiatives we could do around the school. Some ideas that they came up with were:
– We presented these ideas during our monthly Healthy Schools meeting, including parent representatives, teachers and administration. We tried to incorporate the student voice into our school planning and nutrition initiatives.
– After the Grade 7 Chef Ambassadors completed their nutrition training workshop with the York Region Dietitian, they then met to practice their scripts. We borrowed the spinning nutrition wheel for a week and organized a schedule where each Chef Ambassador had the chance to present to each class in the school. In pairs, the students went to each class and made 20 minute nutrition presentations to all of the students in the school. They used the scripts provided by York Region to ask questions related to the subject that the student spun on the nutrition wheel.
– The grade 7 Chef Ambassadors showed great leadership and initiative when presenting in the different classrooms. The students in the classrooms loved spinning the nutrition wheel and playing a game with points for each question they answered correctly. They also learned important nutrition information while participating in a fun game. This initiative was a big success!
– Our York Region Dietitian and Public Nurse came to our school to present a nutrition workshop for our grade 7 Chef Ambassadors. They participated in interactive group activities where they discussed the food groups from Canada’s Food guide. They learned about healthy foods and balanced meals they could prepare for their school lunches. They also played a nutrition game using a wheel they could spin. They received a script to practice so that they could teach this workshop to the other classes in the school.
We provide nutritious foods during big school wide celebrations. For example we gave students in the whole school an apple or an orange during the Jump Rope for Heart event that took place in April. Students participated in jumping rope and being active and followed it up with a nutritious snack. Students love to get free food even when it’s a fruit!
Several years ago, our Eco Teacher Leader, Mme Cohen, initiated the planting of a vegetable garden behind the school. We have used some of these vegetables during our You’re the Chef cooking sessions. This year our new Eco Teacher Leader, Mme Tran, and the eco-team students will continue planting vegetables in the garden. Once the weather warms up they will be planting kale, cabbage, chives and tomatoes. The students who participate in the eco-team will be able to bring home some delicious vegetables that they helped plant and grow at the school!
The grade 7 Chef Ambassadors met and we discussed healthy beverage choices and other beverage choices that may be loaded with sugar, such as juices, chocolate milk, soft drinks and sports drinks. We referred to some of the lessons and resources provided by Sip Smart Ontario. We put posters around the school informing students about how much sugar is found in the different beverages we consume. We created a bulletin board with information about healthy beverage options. We will include a blurb in the school’s monthly newsletter that goes out to parents to inform them about our Healthy Beverages campaign and to encourage them to pack sugar free drinks in their child’s lunch boxes.
Earlier in the school year, the Healthy Schools Committee (principal, parent representatives, teacher representatives, YRDSB nurse and dietitian) discussed the menu of catered foods offered to students. Initially we discussed changes to the menu and introduced some healthier options. Since then we have revisited the menu and made some new changes. We have determined that though the stir fry sounded like a good option, it was in fact not a tasty food and wasn’t popular. We discussed this with the caterer and are looking to change that to make it a healthier and tastier version. We have also decided to get rid of the French Fries and include vegetables and coleslaw as a side. We are committed to consistently reviewing the menu and getting feedback from parents and students in order to provide a more nutritious and tasty selection of food.
For our upcoming EQAO provincial tests we will provide all students with a nutritious snack – A fruit and a grain product. Since this also coincides with the Track and Field event, we will ensure that all the other students in the school also get the same nutritious snack. Students get very excited when offered free food and it’s especially positive when it’s a nutritious snack that helps them perform (athletically and academically) at their potential.
The grade 7 chef ambassadors ran a workshop to teach grade 3s how to make Pizzadillas and Fruit Parfaits. The grade 3 teachers integrated this workshop into their literacy planning and had the grade 3 students write a procedure of the ingredients they used and the steps they took to make these recipes. Teachers gave a list of vocabulary words and pictures so students could refer back to the proper vocabulary when writing their procedures.
One of our grade 5 classrooms combined literacy, health and math to give a lesson on making soup. The students learned about the healthy ingredients included in a vegetable soup by gathering in the staff room and actually making a soup that they then ate. They chopped the vegetables and learned about safe kitchen practices and how to clean there hands properly and how to wash and handle food correctly. They used there measurement skills to properly add ingredients to the soup. When they were done the soup, they got to enjoy it and then shared with other teachers in the school They then wrote a procedure about how to make a healthy vegetable soup.
During our Healthy Schools meetings, involving some teachers, parent representatives, the principal, the York Region nurse and the York Region dietitian, we discussed some ways to inform our parent community about our Healthy School initiatives. The dietitian offered to come in during an evening for a Parent Council meeting and to make a presentation. She discussed what our school is doing to promote nutrition as well as other information that can be useful to parents for promoting healthy eating on the home front.
The teacher signed up for the “My Healthy Lunch Challenge” through York Region. They sent us a class set of bookmarks, Canada’s Food guide. lessons plans and ideas and even French resources! This tied in very well with our nutrition unit for the Health curriculum. I taught lessons about nutrition and for the Healthy Lunch challenge week, our class kept track of their eating and which food groups they were consuming throughout the day. This was a great learning opportunity and students became motivated to eat well.
– During one of our Healthy Schools meetings (including teachers, principals, parent members, a York Region nurse and a York Region dietitian) we looked at the menu we are offering the students (ordered lunches)
– We discussed the nutritious value of each item and how we could improve the lunches offered to the students to make them more nutritious.
– We discuss eliminating some items that are less nutritious (hot dogs, french fries) and including some healthier options.
– After this meeting, the school secretary contacted the caterer of the hot lunches and asked if they would offer a healthy stir-fry and they said yes. This has now been added to our menu for students to order. We also replaced french fries with corn and we are now including chili on the menu.
– It started as an eco-initiative to reduce plastic water bottle use and to encourage students to use reusable water bottles. We decided to purchase and install a water bottle station on every floor of the school.
– All students are expected to bring a reusable water bottle to school and refill it whenever they are thirsty. The water bottle fountain is quite popular in the school and has led to almost every students drinking exclusively water during the day (no need to purchase juice boxes or other less healthy beverages).
– Students are allowed to refill their water bottles at any time throughout the day. The stations are so popular and busy that we have recently purchased another water ball refill station and it will be installed later this year.
– In general our school has a no shared treats policy in the school for nutrition, allergies and religious reasons.
– When a child is celebrating a birthday, during Halloween or for Valentine’s day, students are not allowed to bring junk food. They are allowed to share with their peers, for example pencils or stickers.
– During class earned celebrations we choose to play co-operative games which encourage positive peer interactions and engaging fun, rather than encouraging students to eat junk food to celebrate. For example before the holidays this year, I will be playing “Minute to win it” games with the students to celebrate and have fun as a class.
– The teacher taught the nutrition unit for grade 6.
– She had students plan a balanced meal, prepare the meal at home for their families and then take pictures of every step of the process
– The students then had to present their pictures and meals in a poster format
– The posters were displayed in the hallway for all the school to see and learn about a balanced meal and healthy nutrition
– Our Healthy Schools Committee (a few teachers, principal, two parent representatives, public health nurse and public health dietitian) met for our monthly meeting
– We discussed the need for our teachers to have a workshop dealing with how to address student eating habits, lunches and nutrition promotion
– Our public health dietitian offered to come to a staff meeting and present some information about how to create a healthy school food culture and how to speak to students about healthy lunches
– We appreciated the discussion with staff about how to encourage healthy eating but also common misconceptions we sometimes have that may impede students’ healthy eating (for example praising students who have healthy snacks may not have the desired effects)
– Our public health dietitian Nancy Bevilacqua helped us earn this badge
– We implemented a program called the Junior Chef Ambassador program
– We explained the program to grade 7 students and asked which students would be interested in being trained on how to cook healthy foods and learn skills for the safe handling of foods and utensils
– We selected 20 gr. 7 students who would benefit most from the program and develop leadership skills as well as be positively influenced by this program
– These Chef Ambassadors were trained by a public health adult who trains the teachers for the You’re the Chef program
– Following the training these students will offer a workshop to younger students and teach them how to cook healthy meals.
– Our favourite part about this is training students how to cook healthy meals and seeing them enthusiastic about this.
– Also allowing students to be in a leadership position to then train younger students.
– Through discussions in our Healthy Schools Meetings, involving parents, teachers, administrators and our York Region partners (Nurse and Dietitian), we can up with the idea of having a healthy basket of fruits and vegetables in the office for students to come and get free fruits or vegetables if they would like a healthy snack.
– We applied for some grants to help fund our initiative
– We ordered fruits and vegetables from organizations like EatRite
– We provided a basket of fruit and vegetables and invited students to come and help themselves
– We also encouraged students to “give a fruit and take a fruit” so that we could reduce waste of food and help students to share their nutritious foods, rather than throw them out.
– Our favourite part of this was seeing students helping themselves to healthy foods and encouraging them to snack on fruits and vegetables
– We also liked provided nutritious foods for free to students who may not receive the healthiest lunches from home.
– Several staff members took the training for the You’re the Chef cooking program
– Staff members then ran the program after school, for several weeks, teaching a group of 15 grade 6 students how to prepare and cook healthy meals.
– Students received a recipe book, including the meals they made during the You’re the Chef cooking program
– Our favourite part was seeing how excited students were to eat the healthy foods that they had prepared.
– The positive results were seeing students enthusiastic about cooking healthy meals and preparing these meals for their families, once they had learned to cook in the You’re the Chef program
– The teachers who participated were: Mme Ivana Trevisan, Mme Anjuli Paul, Mme Nicole Dutil, Mme Cindy Tran and Mme Nicole Plourde.
– We signed up for BrightBites as a school
– We are looking forward to earning badges for all of our efforts and recognizing our hard work in regards to healthy eating and nutrition within the school.