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New York Schools Healthy Kids______________________________

411 Lafayette St., 5th Floor, New York, NY, 10003


609.304.6998

Sally Santay
Foundation for Community Nutrition Programs
2020 Avenue of the Americas
New York, NY 10010
Our program New York Schools Healthy Kids Program is applying for a grant
from the Foundation for Community Nutrition Programs. New York Schools Healthy
Kids Program is an elementary-school program directly benefiting the first graders
in Hunts Point, The Bronx. First grade students attending PS 48 Joseph R Drake
Elementary School will be immersed in fruit and vegetable education for sixteen
weeks. The grant proposal has been designed around the Healthy People 2020 goal
regarding the promotion of health as well as the reduction of chronic disease
associated with diet and weight. The Hunts Point community is comprised mainly
of 73% Hispanics and 24% African Americans, two ethnicities that are at high risk
of developing Diabetes Mellitus (DM) and Cardiovascular Disease (CVD). New York
Schools Healthy Kids Program (NYSHK) is determined to thwart the increasing
threat of DM and CVD through Hunts Points youth.
All one hundred and fifty three first graders will be eligible to participate in this
program. The philosophy behind New York Schools Healthy Kids Program is to
prevent the possibility of obesity amongst these children as well as the progression
of chronic diseases, by promoting fruit and vegetable intake. Our goal is to
increase the consumption of fruits and vegetables by half a cup daily over the
course of the sixteen-week program by 25% within targeted group.
New York Schools Healthy Kids Program will be using PS 48 Joseph R Drake
Elementary School as an outlet for the children to remain motivated in a
comfortable environment. The executives and professionals of New York Schools
Healthy Kids Program have expansive qualifications as health practitioners, food
preparation experts and exercise professionals. Two dietitians, one exceptionally
trained chef, and a yoga instructor will be hosting weekly sessions on site, along
with the help on two volunteers.
The founding members of New York Schools Healthy Kids Program sincerely
hope that you will enjoy reading our proposal, and understand the necessity of this
program, with the demographic and community in mind. It is our goal to be able to
provide fruit and vegetable education from a tangible, creative perspective and
promote a better understanding of health, wellness and nutrition to the first
graders at PS 48 Joseph R Drake Elementary School. This way, the students will be
able to build a healthier future and better understand the significance of a healthy,
balanced diet from an early age.
Thank you for your consideration.
Sincerely,
Cortney Chen, Grace Farren, Frank Truei, Megan Young
New York Schools Healthy Kids Program
411 Lafayette St., 5th Floot

New York, NY, 10003


609.304.6998

New York Schools


Healthy Kids
PS 48 Joseph R. Drake Elementary School
1290 Spofford Ave, New York, NY 10474

Cortney Chen, Grace Farren, Frank Truei, Megan Young


Professor Rebecca Sparks- For Community Nutrition
May 15, 2014
Community Nutrition
NUTR-UE 1209

Table of Contents
Purpose Statement Pg. 4
Abstract Pg. 4
Statement of Need Pg. 5
Project Description Pg. 7
Budget Pg. 11
Organization Information Pg. 13
References Pg. 14
Appendix Pg. 16

Purpose Statement
The purpose of New York Schools Healthy Kids Program is to provide
fruit and vegetable education and physical education to first graders at PS 48
Joseph R Drake Elementary School, so that they will be better informed
regarding the nutritional benefits of a healthy, balanced diet.

Abstract
The Hunts Point community is comprised mainly of 73% Hispanics and
24% African Americans, two ethnicities that are at high risk of developing
Diabetes Mellitus (DM) and Cardiovascular Disease (CVD). New York Schools
Healthy Kids Program (NYSHK) is determined to thwart the increasing threat
of DM and CVD through Hunts Points youth. NYSHK aims to provide nutrition
education and resources for Hunts Point (Bronx, NY) children in the first
grade and their families in the hopes that they will increase fruit and
vegetable intake, decrease added sugar intake, and increase physical
activity through their PS 48 Joseph R Drake Elementary School. By
interacting in a nutrition-based sixteen week, one marking period program
during science class, Hunts Point first graders will be introduced to a new
fruit and vegetable each week through visual aids, interactive and hands on
lesson plans as well as physical activity. The children will also experience
taste testing lunch entrees starring the weekly fruits and vegetables to show
and validate their knowledge of each fruit and vegetable.

Statement of Need
According to the 2006 Community Health Profile taken by the New York City
Department of Health and Mental Hygiene for Hunts Point and Mott Haven about
45% of the population is living under the poverty level, with 73% of the population
being Hispanic, and 24% being Blacktwo races that are at higher risks of
developing health problems such as Diabetes Mellitus (DM) and Cardiovascular
Disease (CVD) (1). Rates of DM are doubled in comparison to the rest of NYC, and
the highest percentage of adults with diabetes in the whole city, a cause for
concern because diabetes, if left unchecked may result in heart disease, blindness,
kidney disease, and amputations (2). The complications of diabetes are costly
especially given the low-income level of citizens in the area. Issues such as DM,
CVD, and obesity are largely preventable through a multitude of factors including
body weight control, dietary intakes, and physical activity.
One in every four adults of in the area is obese, and obesity adversely affects a
population by increasing the danger and likelihood of DM and obesity. In a review
of epidemiologic literature from 1970 to 1992, Serdula MK et al. found that about a
third of obese preschool children remained obese as adults, and that about half of
obese grade school children remained obese as adults (3). Little has changed over
the years to imply otherwise about the link between childhood and adult obesity,
thus meaning that if the children of Hunts Point can be made to live a healthier
lifestyle, the area may end up with a healthier adult population that bears lower
medical costs. New York Schools Healthy Kids (NYSHK) aims to contribute to the
well-being of children by starting earlywith its target audience being first grade
children in the area of Hunts Point, Bronx. Our goal is to promote an increased
intake of fruits and vegetables in order to lower the rates of future health
complications for the citizens of Hunts Point. Studies, including those by Walter C.
Willett et al. have shown that healthy children are most likely to develop into
healthier adults, with main risk factors of chronic disease significantly being
reduced if managed at a younger age (4). If the children of Hunts Point learn the
value of increased fruit and vegetable intake and eat more produce they, along
with their families will benefit from the programs campaign.
Walter C. Willett et al.s study has strong evidence that if obesity for one, is not
addressed in young children the risk of them developing health problems will occur
now and later in life. Some issues delineated by the U.S. Department of Health
and Human Services include joint pain and/or breathing problems, thus causing
difficulties in young children during periods of physical activity, disordered sleeping
patterns, and liver and gallbladder disease (5). Gloria M. Reeves et al.s study
linking depression and childhood obesity indicates the two may go hand in hand.
Depression, unhealthy dieting habits and eating disorders, such as anorexia
nervosa and bulimia, may all be likely to come in a package that may continue into
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early adulthood, or in essence, the majority of a childs developmental years (6).


As such, NYSHK aims to minimize the negative affects of all the factors detailed
above.
In examining currently successful programs promoting fruit and vegetable
intake in children the Veggiecation program stands out. Veggiecation is a culinary
nutrition education program about vegetables, aims to promote vegetable
consumption and education in communities. The program has been proven to be
extremely effective in increasing fruit and vegetable intake in grade school
children. Veggiecations mission is to make vegetables appealing and show the
community that they can be affordable, unique, simple and easy to prepare (7).
These hands-on activities inspire children and their families to incorporate
vegetables, food preparation and cooking into their daily routines. The team at
Veggiecation has found that while vegetables are often the most palatable group
on the MyPlate plate, they are also the most often ignored. In this case, it has been
proven that if vegetables are marketed towards children as fun, creative and
delicious, they are more likely to be consumed. The program has found that
children often have food fears to items they have not been introduced to at home,
and that through positive peer pressure and fun classroom curricula in fruits and
vegetables, healthful eating can be promoted (8). Veggiecation aims to make
vegetables more prominent and desirable in schools because studies show that the
consumptions of vegetables over junk and sugary foods leads to elevated test
scores, increased cognitive skills, decreased nurse visits, lower needs for
counseling lessons and a lesser prominence of disciplinary referrals
We aim to be successful in the regard that Veggiecation has been. Our scope is
narrowed down to nutrition education for first graders in order to promote good
nutrition and healthy eating habits through fruits and vegetables through a sixteen
week course, or one school marking period. In using Social Marketing Theory, our
program will promote a veggie & fruit per month, and use social cognitive theory
and positive peer pressuring by allowing students to vote on a favorite veggie/fruit
of the month in the following month to implement into school lunch. Funding
would also go towards posters promoting local purveyors of produce for kids to ask
their parents about, in order to increase childrens intake of local produce at home.
Detailed, but simplified information on their nutrient and vitamin content would
also be included in the educational materials, and children in the program will be
able to participate hands on through food demos, run by New York Schools Healthy
Kids Program.
Programs currently available around hunts point include Supplemental
Nutrition Assistance Program (SNAP), Women, Infants, and Children (WIC) and
Urban Health Plan (UHP). We aim to change the dietary habits and knowledge of
first graders. It will enhance the other programs by widening the spectrum of aid
to those ineligible for other programs, such as WIC, which only covers women with
children up to age five (9). This program will complement other existing programs
with its similar goals of improving the overall health in not only the first graders in
Hunts Point but also the health of other members of their families. New York
Schools Healthy Kids Program is different than other programs in Hunts Point
because it integrates nutrition education into schools through direct classroom
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learning as well as through firsthand taste testing and cooking through the schools
food service program. This program will provide a more hands on and effective
means of nutrition education for children in a way that they can understand and
incorporate healthier nutrition choices into their daily lives and decisions of which
will hopefully reverberate into their families.
The youth of Hunts Point composed 97% of African Americans and Hispanics
two ethnicities at a high risk for developing DM and CVD. New York Schools
Healthy Kids Program aims to reduce the risk of chronic disease including, but not
limited to DM and CVD through the goal of increasing the average fruit and
vegetable intake of first graders in PS 48 Joseph R Drake Elementary School by 4
servings a day.

Project Description
a. Statement of Goal:

Promote consumption of fruits and vegetables among first graders in


Hunts Point, The Bronx, through interactive education and health
promotion.

b. Behavioral Objectives:

Increase consumption of fruits and vegetables by half a cup daily over


the course of the sixteen week program in 25% of the targeted group

c. Target Audience:

NYSHK aims to provide nutrition education and resources for the one
hundred and fifty three Hunts Point (Bronx, NY) children in the first
grade, in the hopes that they will increase fruit and vegetable intake,
decrease added sugar intake, and increase physical activity through
their PS 48 Joseph R Drake Elementary School. The Hunts Point
community is comprised mainly of 73% Hispanics and 24% African
Americans, two ethnicities that are at high risk of developing Diabetes
Mellitus (DM) and Cardiovascular Disease (CVD). New York Schools

Healthy Kids Program (NYSHK) is determined to thwart the increasing


threat of DM and CVD through Hunts Points youth.

Primary Target Audience: New York Schools Healthy Kids Program is


geared towards the 153 first graders at PS 48 Joseph R Drake
Elementary School.

d. Program Reach:

In addition to PS 48s 153 first graders, we hope that the children will
take home some of this information and share it with their families, in
the hopes that this will encourage the families to purchase more fruits
and vegetables, consume them at meals on a more regular basis, and
apply lessons learned to home life. By learning more about fruits and
vegetables; tasting, preparing, cooking, and locating where they are
sold, children and their families will be come more aware of the cost
and availability of fruits and vegetables, and why they are so important
in a balanced diet.

e. Influencing Factors/Determinants
Personal Factors:

What does the target audience value more in their lives than healthy
eating and physical activity: The decisions and values of the target
audience are malleable, them being children. Caretakers regulate
most of their eating, and physical activities such as sports are
executed with pleasure, but the concept of physical activity itself is not
brought in high regard. In a 2003 study done by the Henry J. Kaiser
Family Foundation, statistics show that this lack of physical regard may
be attributed toward the findings, which indicate childrens time
sedentary with media such as TV, computers, and video games, and
reading is equal to the average time spent playing outsidein essence,
being physically active (10).

What does the target audience already know or not know about
physical activity and healthy eating: Fruit and vegetables are scarce in
Hunts Point, and when they are available they are more expensive than
the alternative food products consumers have been purchasing. The
two sources of fruits and vegetables citizens of Hunts Point think of are
farmers markets and supermarkets, both of which are scarce in the
South Bronx. In a 2011 study, geared toward updating the New York
City Food Policy, the region surrounding Hunts point was found to have
a lack of trade, and the capabilities of sustaining at least two
supermarkets in the area (11). The dearth of accessible fresh fruits

and vegetables causes them to not be considered much in their


knowledge.

What are their perceptions of exercise and healthy eating and how
could the program make them more positive: Healthy eating and
exercise are perceived as expensive and non-attainable without
outside aid (12). The aim of this program is to redefine this
misconception by teaching first graders fun, interactive, movementcentered yoga poses and by teaching them about the benefits,
textures and tastes of fruits and vegetables in the hopes that they will
prefer these health foods to junk foods and unhealthy snacks.

What are reasons the target audience would want to eat well and be
physically active: Parents in any community, no matter the
socioeconomic status, want their children to lead happy and healthy
lives. If parents are aware that their children are overweight, or have
been diagnosed with diabetes, they know that they are not functioning
at optimal health. If their children ask them for fruits and vegetables,
instead of chips and cookies (etc.) the hopes of this program are that
parents will be more inclined to provide healthy options to their
children to promote their health and wellbeing (12).
Behavioral Factors:

PS 48 Joseph R Drake Elementary School first graders are in an


environment where their pre-determined lunch meal is held at a
consistent time each day. This is compatible with NYSHKs aim to instill
positive, healthy eating habits because the first graders are at an
optimal age where habits can be changed more easily than at an older
age (13). These first graders will need to increase their knowledge and
awareness of fruits and vegetables in order to greaten their capacity
for choosing and eating more fruits and vegetable throughout their
daily meals. By offering them samples and lessons, the students can
create and broaden their palate for fruits and vegetables which can
positively influence the way these children view and desire fruits and
vegetables. The power to choose a recurring lunch meal starring a
specific fruit and vegetable by voting at the end of the program will
create the incentive for the students to voice their opinions and
participate in the program each week. This is supported by Kathleen
Romito et al.s medical review How do you help your child learn health
eating habits? in which recommendations include setting up a regular
meal schedule with healthy options, and offering new food every few
days or weeks (14).
Social/Environmental Factors:

NYSHK aims to create opportunities to support healthy behavior


change by enlisting the help of two Registered Dietitians (RD), a chef
and a yoga instructor. The chef will interactively prepare the fruits and
vegetables in front of the children, showing them how to properly
prepare (chop, peel, slice, etc.) each fruit and vegetable. The RDs will
explain the health promoting benefits of each fruit and vegetable while
the children are snacking (ex: carrots help you see, an apple a day
keeps the doctor away, etc.), teaching the first graders that eating a
balanced diet is healthy and fun! The yoga instructor NYSHK has
enlisted will help the children engage in more physical activity by
teaching them one fun, interactive, movement-centered yoga pose
during each meeting (ex: tree pose, snake pose, dead bug pose, etc.).
These role models will help to create a positive environment, increase
social support and create fun, exciting and interactive opportunities to
support healthy behavioral change.

At PS 48 Joseph Drake Elementary School, 82% of the student body is


eligible for free lunch (15).

The menus for school lunch vary daily, but a fruit or vegetable is
always incorporated as part of the meal (16). The New York City School
Lunch Program also encourages water consumption over sweetened
beverages or sodas (17). However, since behavioral patterns are
established at an early age, it is important for young children to
consume fruits and vegetables on a daily basis. Just because these
options are provided does not mean that the children will consume
them. Our hope is that through the sixteen week NYSHK program, the
first graders will become more comfortable with fruits and vegetables be able to identify them and know the texture and taste of some of the
most appealing fruits and vegetables. By doing so, NYSHK aims to
increase fruit and vegetable intake and decrease sugar intake, in an
effort to decrease the risk and prevalence of childhood obesity.

f. Methods/Program Design:

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The pilot program will meet once a week for the last sixteen
consecutive weeks of the school year. Each week, staff of NYSHK will
essentially take over the first grade students science class in order to
provide a lesson on the specific fruit or vegetable of the week. The
RDs will provide fun and interactive nutrition education tailored around
the fruit or vegetable. They will explain the health benefits, taste,
texture, visual cues, availability/where to purchase, where and how the
fruit and vegetable are grown, etc. to the students in the fashion that
Veggiecation has proven to be effective for learning, understanding,
and rememberingthrough fun-centered marketing materials such as

posters and handouts, interactive learning, and reinforcement at meal


time, as proven to be effective by Romito et al. (7) (14). During this
lesson, the students will taste the raw fruit and vegetable along with
the fruit or vegetable in a healthy snack option and learn about how to
recreate the snack from the professional chef. After each nutrition
education lesson, our yoga instructor will teach the students a new
yoga pose. The pose is to be practiced along with the other poses
learned cumulatively throughout the program. At the end of the
program, students will vote on which fruit snack and which vegetable
snack their enjoyed the most. The winning produce will be added to
the schools permanent lunch program in moderate servings.

Marketing: The recipes and lesson plans taught to the students will be
available to the parents on the elementary schools website

Staffing/Administration:
o Cortney Chen is the chef who, after graduating from the Culinary
Institute of America, decided to join because of her passion for
teaching children. She loves vegetables, and is excited to work
on a school program giving demos and lessons to kids. Chens
rate is $75.00 per hour.
o Grace Farren is the resident Yoga instructor from Karma Kids
Yoga, which focuses on both prenatal yoga and programs for kids
and their families. As such, Grace has experience and the
passion for teaching not only the kids in a classroom setting, but
also in getting their families involved. Farrens rate is $50.00 per
hour.
o Frank Truei is currently an active duty research nutritionist and
registered dietitian in the US Armys esteemed Medical Specialist
Corps. He is stationed in Fort Hamilton, NY, and spends his free
time creating sound nutrition education plans alongside Megan
Young. Trueis rate is $100.00 per hour.
o Megan Young is a nutritionist and registered dietitian as well who
comes from a background in the New York City Department of
Health where she has done extensive research on the Bronx,
specifically in childrens eating habits. Youngs rate is $100.00
per hour.

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o Interns (2) Interns will be performing mostly administrative and


logistical work, including but not limited to procurement and
transportation of produce, promotional materials, and lesson
equipment. Interns will be provided a monthly stipend of $25.00
daily for food and transportation.

Evaluation:
o Throughout the sixteen-week program, we will host progress
sessions to report our impressions of the program with the
members of the group, and to share any positive effects the
program has had on the staff and volunteers, as well as any
techniques they have taken from the program and put to use in
their home lives, if applicable.
o

At the end of the sixteen-week program, executive staff


members will distribute evaluation forms to the members and
volunteers to fill out, allowing them to anonymously voice their
opinions of the program and state any positive program
alterations, if any.

Sustainability:
o Our program will start during the week of March 2, 2015 and run
until the end of the week of June 15, 2015, seeing as the
program will run once per week for sixteen weeks, depending on
scheduling. Future NYSHK programs will need additional funding
in order to maintain its presence at PS 48 Joseph Drake
Elementary school.

Budget:

12

Item/Category

13

Cost

Explanatory Notes

Personnel
Grace Farren Yoga
Instructor

$5,600

$50 per hour; one hour travel time


included

Frank Truei Research


Nutritionist and Registered
Dietitian

$11,200

$100 per hour; one hour travel time


included

Megan Young Nutritionist


and Registered Dietitian

$11,200

$100 per hour; one hour travel time


included

Cortney Chen Chef

$8,400

$75 per hour; one hour travel time


included

Interns (2)

$800

Monthly stipend for food and


transportation; $25 per day

Yoga Mats (35)

$780.50

Physical activity equipment for


students; $22.30 each

Business Printer

$300

Used to print informational material


(Brand: HP LaserJet Pro)

Laptop Computer

$1300

Used to collect and record


information and attendance; Brand:
Apple Macbook Pro

Food: Apples

$159.60

1 pack = 4 apples; $3.99 per pack

Food: Oranges

$119.80

1 pack = 8 oranges; $5.99 per pack

Food: Bananas

$63.68

1 pack = 5 bananas; $1.99 per


pack

Food: Strawberries

$117.49

1 lb = 15 strawberries; $3.79 per


box; 3 ea per student

Food: Red Grapes

$50.00

$2.50 per lb; 4 lbs per class

Food: Peaches

$207.48

$3.99 per lb = 3 peaches

Food: Pears

$77.61

$1.99 per lb = 4 pears

Food: Blueberries

$100.00

$4.00 per box (half pint); 5 boxes


per class

Non-Personnel

14

Food: Baby Carrots

$49.80

$2.49 per bag; 50 carrots per bag

Food: Cucumbers

$59.80

$2.99 each; 4 medium cucumbers


per class

Food: Celery

$59.80

4 bunches per class; $2.99 per


bunch

Food: Snap Peas

$59.80

4 lbs per class; $2.99 per lb

Food: Green Bell Peppers

$59.70

1 lb = 2 peppers; 12 peppers per


class; $1.99 per lb

Food: Grape tomatoes

$30.00

$2.00 per box; 3 boxes per class

Food: White Button


Mushrooms

$39.80

$1.99 per package; 4 packages per


class

Food: Green Asparagus

$67.35

$4.49 per lb; 3 lb per class; 1 lb =


15 spears

Cutting Board

$16.23

A space for cutting fruits and


vegetables, used for class
demonstrations

Chefs Knife

$39.49

Used to cut fruits and vegetables

Paper: brochures,
handouts, blank

$205.16

For lesson plan materials and


promotional materials; each box =
5000 sheets; 20 lbs

Paper: poster

$123.28

For lesson plan presentation


materials; Each carton = 2 pads;
$30.82; 50 sheets per pad

Zip Car Rental

$1455

Transportation of materials; $89 per


day, $25 one-time application fee,
$6 monthly fee

Printer Ink: black and tricolor refill

$600

1 pack = 2 black and 1 tri-color;


$150 each

Paper Plates

$173.67

1 pack = 384 plates; $24.81 per


pack

Overhead

In-Kind Contributions

15

Classroom

$0

Space for presentation and yoga


session

School Website

$0

Space to upload promotional


materials and information given to
students

TOTAL COST:

$43,51
5.04

*Food from Fresh Direct, office supplies from Staples, Food prep/yoga
materials from Amazon Prime
New York Schools Healthy Kids Program (NYSHK) is not receiving
donations from outside organizations. With the grant, we have
purchased sixteen different fruits and vegetables. We have also hired
a culinary chef, two Registered Dietitians, a yoga instructor, and two
interns, and using materials that may be donated to the school at the
end of the program. At the conclusion of the four months, all extra
funds will be donated to PS 48 to help sustain the program at the
school for the next academic year.

Organizational Information
History:
New York Schools Healthy Kids Program (NYSHK) is a New York based public
health project catering to the nutritional needs of first graders in Hunts Point,
Bronx. Hunts Point is a community of low socioeconomic standing, made up
of mostly African Americans and people of Hispanic descent.
Structure:
The program will take place once per week during each first grade class
science period. The program will run for sixteen weeks, starting in late April
and ending in June. Students will listen to the executive Registered Dietitians
describe each fruit and vegetable, and then be able to touch, taste, smell
and whichever fruit or vegetable is starring that week. The head chef
employed by NYSHK will take control of the taste test. The children will be
able to interact with each fruit and vegetable once per week, in the hopes
that they will better understand the organoleptic qualities as well as the
taste and a few simple preparation methods.
Students will also engage in a short yoga session during each blocked period.
This way, the children will learn movement-focused yoga postures to
implement in their daily activities in the hopes that this will lead to
decreasing screen time and a greater desire to engage in fun-focused
physical activity.

16

Primary Activities:
The initiative of New York State Healthy Kids Program is to educate first
graders on how to identify fruits and vegetables, understand some benefits
of each, and learn how to prepare them simply.
Audience:
New York Schools Healthy Kids Programs target audience is first grade
students at PS 48 Joseph Drake Elementary School in Hunts Point, New York.
We will implement this weekly program in to each first grade class science
period. By the end of the program, the participants will be able to identify
touched upon fruits and vegetables, know how to simply prepare them and
be able to understand some health benefits of each.

References
(1)New York City Department of Health and Mental Hygiene. Hunts Point and Mott
Haven. Community Profile; 2006. Available at:
http://www.nyc.gov/html/doh/downloads/pdf/data/2006chp-107.pdf. Accessed April 4, 2014.
(2)NewYorkCityDepartmentofHealthandMentalHygiene.NYCProjectMunch.Community
ResourceGuide;April2012.Availableat: http://www.nyc.gov/html/doh/downloads/pdf/dc/huntspoint-resource-guide.pdf. Accessed April 7, 2014.
(3)Serdula MK, Ivery D, Coates RJ, Freedman DS, Williamson DF, Byers T. Do obese
children become obese adults? A review of the literature.Prev Med. 1993
Mar;22(2):167-77. Review. PubMed PMID: 8483856. Accessed April 7, 2014.
(4)Willett WC, Koplan JP, Nugent R, et al. Prevention of Chronic Disease by Means
of Diet and Lifestyle Changes. In: Jamison DT, Breman JG, Measham AR, et al.,
editors. Disease Control Priorities in Developing Countries. 2nd edition.
Washington (DC): World Bank; 2006. Chapter 44. Available from:
http://www.ncbi.nlm.nih.gov/books/NBK11795/. Accessed April 7, 2014
(5)U.S. Department of Health and Human Services. Helping Your Overweight Child.
Publication; June 2013. Available at:
http://win.niddk.nih.gov/publications/over_child.htm. Accessed April 7, 2014.
(6)Reeves GM, Postolache TT, Snitker S. Childhood Obesity and Depression:
connection between these growing problems in growing children. Int J Child
Health Hum Dev; 2008;1(2):103114. Available at:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2568994/. Accessed April 7, 2014.

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(7)Veggiecation. April 2014; Available at: http://www.veggiecation.com/aboutus/welcome/. Accessed April 7, 2014


(8)Burgermaster M. Veggiecation [New Resources for Nutrition Educators]. J Nutr
Educ Behav. 2012;44:280.e7. Available at:
http://www.sciencedirect.com/science/article/pii/S1499404612000048. Accessed
April 9, 2014
(9)US Department of Agriculture. Women, Infants, Children. FN Service; 2014.
Available at: http://www.fns.usda.gov/wic/women-infants-and-children-wic.
Accessed April 9, 2014.
(10)
UBC PLC Company. PR Newswire. New Study Finds Children Age Zero to
Six Spend as Much Time With TV, Computers and Video Games as Playing
Outside. New Releases; October 2003. Available at:
http://www.prnewswire.com/news-releases/new-study-finds-children-age-zeroto-six-spend-as-much-time-with-tv-computers-and-video-games-as-playingoutside-72743517.html. Accessed April 9, 2014.
(11)
New York City Food Policy. Plan NYC. 2013 Food Metrics Report. New York,
NY; 2014. Available at http://www.nyc.gov/html/nycfood/downloads/pdf/ll52food-metrics-report-2013.pdf. Accessed April 9, 2014.
(12)
PBS. Need To Know. Bringing Fresh, Affordable Produce to Food Deserts
in the Bronx. WNet; August 2012. Available at: http://www.pbs.org/wnet/needto-know/video/video-bringing-fresh-produce-to-the-south-bronx/14547/.
Accessed April 9, 2014.
(13)
American Psychological Association. Psychology Topics. Acting Boldly to
Change Diet and Exercise for kids. Children; 2010. Available at:
http://www.apa.org/topics/children/healthy-eating.aspx. Accessed April 9, 2014
(14)
WebMD. Health and Parenting Center. How do you help your child learn
healthy eating habits? January, 2013; Available at:
http://www.webmd.com/parenting/healthy-eating-helping-your-child-learnhealthy-eating-habits#. Accessed April 9, 2014
(15)
ElementarySchools.org. School Demographics Search. PS 48 Joseph R
Drake School. 2014. Available at:
http://elementaryschools.org/schools/34281/ps-48-joseph-r-drake-school.html.
Accessed April 9, 2014.
(16)
School Food NYC. PS 48. May 2014 Lunch Calendar. May; 2014. Available
at: http://www.schoolfoodnyc.org/public/PDF_Handler.ashx?
t=m&id=1698&name=K-8+Lunch+Menu. Accessed April 9, 2014.

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(17)
School Food NYC. Eat at School. Nutrition Standards. 2013. Available at:
http://www.schoolfoodnyc.org/eatatschool/nutritionstandards.htm#nutritionstan
dards. Accessed April 9, 2014.

APPENDIX AND SUPPORTING MATERIALS:


Schedule 2015 (Each meeting will have a short yoga session, followed by
nutritional education and snacking supplemented by the RDs and chef)
March 2nd, 2015: Introduction to New York Schools Healthy Kids Program,
emphasis on fruit and vegetable importance

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Meet the team: 15 minute introductory followed by fun, nutrient and


health benefits of fruits and vegetables

Introduction of Each Fruit Vegetable (per week):


March 2nd: Apples
March 9th: Carrots
March 16th: Oranges
March 23: Cucumbers
March 30: Bananas
April 6th: Celery
April 13th: Strawberries
April 20th: Snap Peas
April 27th: Red Grapes
May 4th: Green Bell Peppers
May 11th: Peaches
May 18th: Asparagus
May 25th: Pears
June 1st: Grape Tomatoes
June 8th: Blueberries
June 15th: White Button Mushrooms

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Vote on favorite fruit and vegetable integrated in to school lunch!