• Effective December 1, 2015
     
    Here at Mary J. Donohoe School we pride ourselves on having a safe, nurturing, healthy and learning environment.  That is why we chose to adopt the Alliance for  a Healthier Generations framework for healthier students. For more information and to see what all the buzz is about please visit: http://www.healthiergeneration.org
     
     
    MJD Subsidiary Policies and ProceduresMJD
     
    At Mary J. Donohoe we have an extensive policies and procedures handbook, the Alliance for a Healthier Generation would like us to make sure that you as a community are especially aware of some specifics pertaining to this cause:
     
    1.) Our School prohibits using physical activity and withholding physical education class as a punishment.  This prohibition is consistently followed.
     
    2.) Our School prohibits withholding recess as punishment.  This prohibition is consistently followed.
     
    3.) Our School prohibits giving students food as a reward and withholding food as punishment.  The prohibition is consistently followed.
     
    4.) All foods and beverages served and offered to students during the school day must meet or exceed the USDA's Smart Snacks in School nutrition standards. This includes snacks, birthday parties, holiday parties, and school-wide celebrations.  Please see "School Snack, a Guide" below for more information.
  • Effective December 1, 2015
     
     
     
     
    Apple School Snacks A Guide Apple
     
    School snacks are changing!!! With the new USDA regulations, at Mary J. Donohoe School healthful foods are replacing cookies and candy as the snacks available to kids. Let's take a look.
     
    The Guidelines:
     
    School snacks must conform to the USDA guidelines, which include calorie limits, sugar caps, and nutrient requirements.
    •  Calorie Limits: All snacks, including accompaniments like butter and cream cheese, must have no more than 200 calories per serving.
    • Fat Ceilings: Fat must make up no more than 35% of the total calorie count, with saturated fat content at less than 10% and trans fat content at 0.  Shoot for less than 35 calories of fat per 100 calories of food.
    • Only 35% (or less) of the weight in any snack food may come from sugar. 
    • Nutrient Requirements: In order to meet the USDA's guidelines, snacks must either be rich in whole grains, contain at least a quarter cup of fruit and/or vegetable, have a fruit, vegetable, protein food, or dairy product as the first ingredient, or contain 10% or more of the percent daily value of potassium, dietary fiber, vitamin D, or calcium.
    At MJD, take a peek at a teachers desk and you will see carrots, pears, and/or oranges to be enjoyed as a snack during the day. We encourage students to eat healthy by eating healthy ourselves.
     
    yogurt1 The Guidelines and You frozen
     
    Technically these guidelines are only required for food items sold and served at the school, however here at MJD, we encourage all celebrations and fundraisers to follow the same guidelines.
     
    Make Your Yourself a Snacking All Star! Looking for some great suggestions? Here are some great examples!
     
    1. Grapes, apples, and pears are the perfect portable fruit treat.
    2. Popcorn trail mix: 5 cups lowfat popcorn, 1/4 cup peanuts, 1 cup raisins-put in 6 bags.
    3. Strawberry crunchies are always a hit.  Have kids dip whole strawberries into yogurt, then roll the dipped berries in whole grain cereal.
    4. Yogurt - "lite" yogurt is low in sugar. Or top plain yogurt with fresh fruit  
     
    star Teacher Spotlight on Healthy Snacking Teacher
     
    Ms. Fahley is an All Star Snacker! She enjoys apple and banana slices with a little bit of peanut butter on top.   Another one of her favorite snacks is fat free pretzels with low salt.  She also enjoys baked eggs.  Now, don't go saying Ewww! It is quite delicious and super easy to make. First thing is you line a muffin tray with paper muffin wrappers.  In a separate bowl mix eggs, vegetables like green peppers, and a pinch of pepper.  Then pour some of the mixture into the baking pan and bake for about 15 minutes.  They can be eaten hot or cold.   Try it yourself!
     
    For more information on healthy snacking, visit: http://foodandhealth.com/usda-snack-foods-schools./