‘Connect the Dots’ emphasizes balanced meals
Author: Tammy Lane • First Posted: Wednesday, August 24, 2011
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As youngsters file through the lunch line at Russell Cave Elementary, they can’t miss the many colorful reminders to “Connect the Dots” for a balanced, nutritious meal.
Cafeteria manager Illa Thurmond has pasted fist-sized dots all along the route to mark each day’s offerings: dairy/milk (blue), breads/grains (orange), meat/protein alternative (purple), vegetables (green) and fruits (red).
The “Dots” program relies on the USDA’s MyPlate model, which color-codes the food groups and illustrates proper portion sizes. Students continue to have the freedom to make their own selections; the “offer vs. serve” provision in Fayette County Public Schools allows young customers to choose a helping from three, four or all five food groups.
“We’ll ask the kids when they come through the line if they know what the blue dot means to remind them,” said Thurmond, who collaborates with teachers to reinforce the healthy message.
Russell Cave was one of the pilot sites, along with Harrison, Lansdowne, Liberty and Tates Creek. This fall, the district’s Child Nutrition Department has expanded “Connect the Dots” to all the elementary schools.
Registered dietitian Monica Fowler designed the program during her internship with FCPS, and “Connect the Dots” was an immediate hit with students and staff. It was not unusual to hear kids proclaiming, “I’ve got all the colors on my tray!”
Fowler thought students would pick up nutritional tips by osmosis if surrounded by fun reminders – much like shoppers browsing magazines while waiting in a checkout line.
“The whole idea is that they’re learning and it’s not a sit-down lesson,” she noted. “The cafeteria is able to contribute to the health knowledge of the school.”
The schoolwide effort works well at Russell Cave, according to kindergarten teacher Deanna Blanchard.
“This is ‘red’ week, and we’ve already taught that apples and strawberries are part of that food group,” she said. “Once you teach it here, the kids go to the cafeteria or the gym, and they remember. It’s familiar.”
While Blanchard might bring in fresh green beans and pineapples to show her students, P.E. teacher Charles Thomas plans games and skits to integrate MyPlate’s themes.
“I’m big on nutrition,” said Thomas, who is in his first year with FCPS. “It’s very important they eat a healthy diet.”
In the cafeteria, Thurmond makes sure all ages are engaged: A rainbow of foods makes for a helpful visual for the youngest kids, and the older students can absorb more detailed information through bulletin boards and posters.
One display features a colorful school of fish “hooked on good nutritional foods.” Lining the wall above the windows, giant framed dots outline the benefits of each group. For instance, the children can read how grains keep a heart healthy, promote proper digestion and contain fiber, B vitamins, iron and magnesium. The bulleted points also note that kids should eat two to three servings of grains each day and that sources include bread, cereal, rice and pasta.
“Variety is the biggest thing, and to get them to eat fruits and vegetables. It’s really paid off,” Thurmond said, noting, “A child that’s fed is more likely to learn than one that’s hungry.”
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