Oliver TEAM Purp Nov2010

Serve a Smart Portion Size! 
November 2011
Volume 7   Issue 8 
In This Issue
Holiday Season
Smart Portion Size
Jan Schiff Elementary
Reading Food Labels

OKT Nov2010

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OF Color Nov2010
Zesty Tomato Soup
Serving size:  1 cup
Yield:  4 servings 
1 can (14.5 oz) no-salt added
  diced tomatoes
1 cup roasted red peppers,
1 cup evaporated milk, fat-free
1 t. garlic powder
1/4 t. ground black pepper
2 T. fresh basil, rinsed and
   chopped (or 2 t. dried)
Combine tomatoes and red peppers in a blender or food processor.  Puree until smooth.
Put tomato mixture in a medium sauce pan and bring to a boil over medium heat.
Add evaporated milk, garlic powder, and pepper.  Return to a boil, reduce heat to low, and gently simmer for 5 minutes.
Add basil and serve.

Visit the Oliver Foundation website for more recipes.

OF Color Nov2010

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Healthy Choices Nov2010  




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Funding Opportunities 


Fuel Up to Play 60

provided by National Dairy Council and the National Football League


Funding is available to K-12 schools enrolled in Fuel Up to Play 60.  The competitive, nationwide funding program can help your school jumpstart and sustain healthy nutrition and physical activity improvements. 


Funds can be used to conduct in-school promotions focused on creating a healthier school and to implement healthy eating and physical activity plays.




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Next Deadline:

December 1, 2011



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Holiday Season Nov 2011 Healthy Holiday


The end of Halloween marks the beginning of the holiday season for many.  The ease of snacking on leftover candy can be a slippery slope that continues until you make your New Years resolutions.  But the holiday season doesn't have to be the end of your healthy habits.  With a little planning you'll be able to navigate this holiday season with your healthy habits intact and still have fun. 


THROW IT OUT.  If you know your weakness is sweets and baked goodies - then get rid of them.  This may be difficult, especially if you've received them as gifts.  But you'll succeed by eliminating the temptation.  Have a small taste and then either give it away or throw it out.


EAT BEFORE YOU GO OUT.  If you're hungry when you get to the party buffet, you won't be able to make healthy choices.  Don't be fooled by the size of the appetizer.  Those small bites often add up to big calories.  High fat cheeses, sausages and dips can add up quickly.  Stick to the veggie and fruit platters.


DRINK WATER.  One ounce of alcohol averages 150 calories and six ounces of wine can add up to 200 calories.  Go to the party well hydrated.  Drink water before, during and after your event.  Water helps you feel full and often times what you mistake for hunger is actually thirst.


BE CONSCIOUS OF YOUR CHOICES.  By all means, enjoy yourself at the party.  But don't nosh your way through the buffet.  Serve yourself on a small plate.  Remember, fill half your plate with fruits and veggies.  Sit down, enjoy your food and remember why you are there - to spend the holidays with your friends and family.

Serve a Smart Portion Size!


nov portion  2011Recent research, published in the Journal of Consumer Research, suggests that people who order large portions of food, while dining out, are trying to convince themselves or others that they are better off financially.

Want to see if you can create this behavior?  When eating out in a group, ask someone to share an entree with you.  Chances are they will offer to loan you money for your meal.  It may not even cross their mind that you're asking someone to help you save calories, not money.

May restaurants meals are 3 to 4 times larger than the recommended serving sizes.  But what are you more concerned about - the portion or serving size?

A "portion" is the amount of food you choose to eat at one time.

A "serving" size is the recommended amount of food based on a product's Nutrition Facts label or choosemyplate.gov .

Learning to identify serving sizes can help you judge how much you are eating.  Here are a few examples of everyday items you can reference.

1 cup of cereal = a fist

1/2 cup of cooked rice = 1/2 baseball

1 medium fruit = a baseball

1 1/2 ounces of cheese = 4 stacked dice

2 tablespoons of peanut butter = 1 ping  pong ball

Jan Schiff Elementary - Fort Bend I.S.D.
nov 2011
We love to hear how you're using the Oliver Kids Team Newsletter.
Ruth Barret, school nurse at Jan Schiff Elementary School in Fort Bend Independent School District, shared her campus activities for National Farm to School Month. 
Thank you for the information about National Farm to School Month in October's Newsletter.  We used the information to invite a local farmer to speak at our October after school club.
Our Go Green Club recognized  National Farm to School month with at visit from a local farmer in Needville, TX.  Farmer Stacey Roussel talked about the healthy benefits of growing and eating freshly picked vegetables, herbs and fruit.  She provided samples of basil, garlic, chives, arugula and okra from her farm, All We Need.  Stacey's passion is to connect people with farm fresh produce. The fifth grade club members practiced measurement skills using triple beam and spring scales to weigh the produce for younger students.
Lesson: Reading Nutrition Facts Label
English Language Arts - L4
Grades: 3rd  - 5th

Students will learn how to read the nutrition facts on food labels. 
Food Labels Worksheets
Food Packages - 1 per student
Transparency made from food label


Teachers will go through the information included in food labels using transparency of a food label.  Bring in a variety of food packages and teach students how to read food labels and why they need to pay attention to them when shopping with their parents.  Discuss which items are good for you and which items should be in small amounts and why.


Limit these nutrients:     Get enough of these nutrients:

Total Fat                        Dietary Fiber

Sat Fat                           Vitamin A

Trans Fat                        Vitamin C

Cholesterol                     Calcium

Sodium                           Iron


There should be examples of healthy and unhealthy foods:  high fat, high calorie, low fat and reduced calorie foods.


The students will then answer the questions on the worksheet for three of the food packages. 


Extension:  Make a chart to compare items in foods such as:  calories, fat, cholesterol, carbohydrate, fiber and protein.


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