Filters:

- Material developed through USDA's Team Nutrition Training Grant

Summary:

Nutritious, Delicious, Wisconsin is a series of lessons that use Wisconsin produced foods to teach nutrition concepts. The lessons are intended for third through fifth grade students. Through implementing the Nutritious, Delicious, Wisconsin lessons students will: expand food and nutrition knowledge; improve knowledge about growing, harvesting, and producing Wisconsin foods;

Summary:

This 15-minute micro learning will provide strategies for nutrition education and promotion to support the consistency of foods and beverages sold and served in schools. It will also provide resources and best practice strategies for implementation.

Summary:

The VegOut! 30 Ways in 30 Days Challenge is a call to action to eat 30 different vegetables within one month and offers a toolkit of resources and incentives to help everyone get to 30, including recipes, and curriculum for Pre-K - 5th grade.

Summary:

This resource includes a Nutrition and Physical Activity Lesson Plan targeted at school nutrition directors. The learning objectives include: 1. Understand the importance of nutrition education and physical activity promotion. 2. Be able to identify motivators of target audiences. 3. Be confident in their ability to craft a pitch to

Summary:

Kindergarten Lesson Plan: Kitchen Careers - This resource includes a kindergarten lesson plan for providing students with a basic knowledge of the responsibilities of a school chef and the layout of a large-scale foodservice kitchen to support their learning of the role of jobs and economics. First Grade Fun with

Summary:

This resource includes a fifth grade lesson plan that demonstrates responsibility for developing personal health habits and practicing behaviors that promote and active, healthy lifestyle.

Summary:

This resource includes a fourth grade lesson plan that supports learning about government, geography, and economics by describing major products and industries of Virginia's five geographic regions.

Summary:

This resource includes a third grade lesson plan that supports learning about fractions with fruits.

Summary:

This resource includes a second grade lesson plan that supports learning about plants through a corn husking contest.

Summary:

This resource includes a first grade lesson plan for making Graham Banana Bites and creating a How-To Book.

Summary:

Audience: FACS teachers who teach Nutrition and Wellness classes as well as Food Service staff who wish to partner with FACS teachers to better engage students in school nutrition. The curriculum was intentionally designed to maximize student learning and interest by integrating life skills and partnership activities with experts in

TNTG Year:2016

Summary:

This set of BINGO card includes ways to incorporate nutrition and physical activity into the classroom on a monthly basis. As a class, review the BINGO card at the beginning of each month as a way to set goals related to wellness in the classroom. Brainstorm additional ideas to fill

Summary:

These lessons are based on the USDA's Team Nutrition Serving Up MyPlate Curriculum that introduces the importance of eating from all five food groups using the MyPlate icon and a variety of hands-on activities. They have been condensed to be delivered in a 30 minute sessions.

Summary:

This video features beef, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

Summary:

This video features Kale, one of the Montana Harvest of the Month foods! For more information about Montana Harvest of the Month visit: http://www.montana.edu/mtharvestofthemonth/ . This material was partially developed through a FY 2016 TNTG.

Summary:

This poster provides information and a link to download the Farmer's Grow MyPlate curriculum developed for k-4th grades in a classroom, summer or after-school setting. It also introduces the Power Chef Challenge activities that provide culinary and nutrition education training to school nutrition professionals, elementary and middle school students in

Summary:

A Montana Harvest of the Month poster showcasing the program and how it works. This poster was presented at SNA's Annual Nutrition Conference. This material was partially developed through a FY 2016 TNTG.

Summary:

Results of a randomized experimental evaluation study conducted to determine to what extent the Pick A Better Snack lessons and the Fresh Fruit and Vegetable Program increased participating students’ knowledge of nutrition, increased their favorable attitudes towards eating fresh fruits and vegetables, and improved their recognition and identification of the

Summary:

These colorful materials were developed to support middle and high school salad bar events in which salad bars are introduced and/or new items are added to the salad bar.

Summary:

Target audience: parents of elementary students Purpose: to showcase the Power Up With Produce program and the accompanying messages from MyPlate and the 2015 Dietary Guidelines, and to share resources that promote school meals and encourage children to make healthier food choices

Summary:

Note to ICN: All resources (surveys included) for Power Up With Produce should be categorized under NUTRITION EDUCATION Audience: elementary students Purpose: To inspire students to make healthy food choices using a live school assembly with local athletes and Power Panther. Messages from MyPlate and the 2015 Dietary Guidelines were