Goals

1. Reduce weight gain at the school to reduce the risk of developing obesity related
diseases
a. Improve long/short term health issues
2. Encourage/promote healthy choices
3. Build healthy eating relationships

Objectives
At the end of the program:
1. All classrooms will have water jugs
2. 40% of families will be cooking healthy meals
a. 20% of families will be offering family style meals
3. 60% of families will be providing healthy snacks
4. Two months after the end of the program, the school will be providing healthier
alternatives for lunch
5. All students will understand what a healthy snack is and be able to demonstrate
how to create one
6. All students will know and can explain the difference between healthy and
unhealthy foods
7. Parents and teachers will be staying away from food as a reward
8. Schools will remove all vending machines filled with unhealthy snacks and
beverages
9. Parents, students, and teachers are able to read labels
10. Newsletters and handouts are being completed by parents and students
a. 80% of starbooks are being filled up to reach reward of extra
recess
11. Expand the knowledge of eating fresh foods
a. 80% of students will understand the effort that goes into fresh
foods
b. 80% of students will understand and can implement how to grow a
garden
c. 70% of students will understand and will be able to plan a garden
i. All Students will demonstrate what they learned by
creating their own book about gardening