Oliver TEAM Purp Nov2010

Choose 5-A-Day Servings Fruits & Vegetables! 
October 2011
Volume 7   Issue 7 
In This Issue
Fruits & Vegetables
Farm to School
School Lunch Week
Take it Outside Week
Recipe Book

OKT Nov2010

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YEAH Teem Board Nov2010 


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OF Color Nov2010
Cucumber Yogurt Dip
2 large cucumbers
2 cups plain yogurt, non-fat
1/2 cup sour cream, non-fat
1 T. lemon juice
1 T. fresh dill
1 garlic clove, chopped
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots
salt (optional)
Peel, seed and grate one cucumber, place grated cucumber in colander for 15 minutes, squeeze out excess water.  Slice other cucumber and set aside.
Mix grated cucumber, yogurt, sour cream, lemon juice and garlic in a serving bowl.  Chill for 1 hour.
Arrange tomatoes, cucumbers, broccoli and carrots on a serving platter.
Serve with dip.



Visit the Oliver Foundation website for more recipes.

OF Color Nov2010

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Healthy Choices Nov2010  




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Find Your Balance Challenge

provided by Energy Balance 101


The Find Your Balance Challenge is open to elementary school classrooms in grades K-5 and rewards student teams for taking steps toward achieving Energy Balance in your own school communities.


Identify Energy Balance needs at your school (food and physical activity.


Write a goal statement to help meet those needs.


Create a simple action plan.  


Award Amount:




January 31, 2012



For more information, click here.  






Make Half Your Plate Fruits & Vegetables! F&V 4


How many servings of fruits and vegetables did you have today?  If you're like most of us you know you should eat more fruits and veggies but you fell really short of the recommended servings.


Fruits and vegetables are naturally low in calories and high in fiber.  They also provide lots of vitamins, minerals and disease preventing phytonutrients. 


As little as 2 1/2 cup servings of veggies and fruits can reduce the risk of many chronic diseases, protect against some types of cancers, and help adults and children achieve and maintain a healthy diet.


Tips to increase fruits and vegetables in your day:

  • When choosing fruits and veggies opt for whole and fresh when available.  Frozen or canned (no added sugar or fat) are a good choices too.
  • Serve only 100% fruit or vegetable juice.
  • Add a piece of whole fruit to every meal.  Salads are good choice but be careful of adding fats to your salad - such as dressing, croutons and cheese.
  • Make your choices colorful.
National Farm to School Month


Natl Farm to SchoolOctober is National Farm to School Month. 

Farm to School is a program that connects schools (K-12) and local farms with the goals of; serving healthy meals in school cafeterias, improving student nutrition,
plus providing agriculture, health and nutrition education opportunities while supporting local and regional farmers.

The Farm to School program began in 1996 with pilot programs in California and Florida.  Today, programs exist in all 50 states.  You can go to the Farm to School website and check out where programs exist in your area.

How can you celebrate National Farm to School Month?

  • Invite a local farmer, chef or the child nutrition staff to your classroom to present an activity or talk to students.
  • Plan nutrition education activities, such as Harvest of the Month, featuring a local food product that is in season.
  • Organize a field trip to a local farm or to the local farmers' market.
  • Create an outdoor garden plot or a container garden for your class.

For more ideas and additional information about National Farm to School month go to their website.

National School Lunch Week - October 10-14, 2011

NSLW 2011


National School Lunch Week's (NSLW) theme this year is "School Lunch - Let's Grow Healthy". 


The NSLW theme helps children understand where food comes from while learning that eating a nutritious school lunch helps them grow strong and healthy.


There are lots of ways to celebrate National School Lunch Week: 

  • Hold a pumpkin or potato decorating contest.
  • Find out what foods grow in your area and create a display.
  • Start a school garden.


Visit the School Nutrition Association website for downloadable kid's activity sheets, media and NSLW toolkits.


Take it Outside Week - October 16 - 22, 2011


Head Start Body StartHead Start Body Start National Center for Physical Development and Outdoor Play is promoting Take it Outside Week to encourage educators, families and caregivers to make time outdoors an important part of a young child's day.
Physical activity for young children is an important part of early brain development and leaning.
Simple ways to get moving:
  • Take a walk - first go in straight lines, then curvy lines, and try walking backwards too.
  • Rainbow Run - talk about the colors of a rainbow as you name colors, run and touch 3 things that are that color.
  • Pretend you are at a zoo.  Identify an animal, move and sound like that animal.
For more ideas, grant opportunities and resources go the the Head Start Body Start website.


Lesson: Recipe Book
English Language Arts - L16
Grades: 2nd  - 5th

Students will use their creativity and knowledge of healthy foods to create recipes.
Sample Recipe

 Students can learn how to write different healthy recipes on a weekly basis and after a couple of weeks there will be enough recipes for a healthy cookbook.  They can also add healthy snacks and lunch ideas.  Review the ways recipes are written by using examples in a cookbook. Be sure to point out the different sections of each recipe, such as:  ingredients and directions.


Also, if resources allow, include digital pictures of each recipe or a drawing of each finished product.

Looking for more nutrition integrated lessons?  Go to the Oliver Kids Manual where you'll find 50+ lessons.
Have you created a Healthy School Environment in your district?  Send us an e-mail  and tell us all about it -  info@oliverfoundation.org .
You may be spotlighted in the next Oliver Foundation newsletter - T.E.A.M. Talk.

Healthy Choices Nov2010

Oliver Foundation