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Breakfast, Lunch and More to Share

Judith Lazo, R.D.,   Urbanpromises School
Access to Healthy Foods

Last year we started scratch cooking at lunch and are happy to say this year we are at 70% of the menu items coming from a recipe from USDA. Breakfast is being served to the high school as Grab 'n Go, serving 60% of the students up from 6% last year. Teachers are using movement in the classroom several times a day as well as breathing exercises to help students self-calm. The high school will be going to the local KROC Center and will participate in different forms of exercise during the school year, such as learning to swim, spinning, etc. We are happy to say our school has made great strides in helping our students with healthier outcomes.

How did you accomplish your goals?

We have a Horizon Health Grant that has made it possible to have a dietitian on staff.

What improvements have you seen at your school?

Students are more engaged in discussing health and involved in their personal success.

How do you plan to make this Play last during the school year and beyond?

All these activities will last the entire school year.