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WCHS -- FUTP 60 Making a Difference

By
Veronica Carmical,   Whitley County High School
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Topics:
Access to Healthy Foods,  Physical Activity Participation

We have had multiple public events where we have promoted the ideas of eating healthy lower-fat foods and increasing physical activity. These events have been surrounded by our own smoothie recipes consisting of frozen fruit, low fat vanilla yogurt and ice. The most popular is the Blue Banana. We have completed numerous testing sessions in the cafeteria as well as experimental recipes after school for upcoming competitions through FCCLA as well as the Kentucky Department of Agriculture's Farm to School Jr Chef Program. The recipes for Jr Chef are designed to be used in the cafeteria and supports the use of Kentucky agricultural products by requiring the recipes to have a minimum of 5 KY Proud products. Our afterschool walking program has return from its winter hiatus. Just after a few sessions our two diabetic participants, oddly enough one type-1 and the other Type-2, both reported they noticed after two weeks of two day sessions a better regulation of their blood sugar.

How did you accomplish your goals?

We are reaching our goals through teamwork. FCCLA students are serving as leaders for FUTP 60.

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

We will continue to promote healthy eating and physical activity. Our walking club will continue, as well as our taste-testing and marketing of healthy foods to our student body.