Running head: CHOOSE MY PLATE ASSIGNMENT

Desiree Freeman
PPE 310 # 26040
Dr. Hesse
March 17, 2016

Running head: CHOOSE MY PLATE ASSIGNMENT

1

Introduction
Implementing healthy food options into the school is one huge step in
helping students become aware of health dieting and eating choices. School
staff and stakeholders have made strides in making a positive impact on
healthy food options that are available to students during breakfast, lunch
and even snack time. In order to make parents/guardians, and school
personnel aware of the students dietary intake the United States
Department of Agriculture has created a virtual Food Tracker website. The

Running head: CHOOSE MY PLATE ASSIGNMENT

1

website is designed to show a quick visual of the calorie intake of a

student(s).
Summary
The data above represents the food intake of six students at Cloves
Campbell Elementary School. The data is based off breakfast foods as well as
food offered at lunch time. The data from the six students is compared to the
National Standards for School Meals as well as the Dietary Guidelines for
Americans. The data implies that there is a lack of refined grains as well as
sufficient proteins in the diets of the students. All of the target areas in the
graph makes it clear that there needs to be more vegetables, fruits, dairy,
grains, and proteins in the students diets during breakfast and lunch time.
National Standards for School Meals
The National Standards for School Meals was set into placed in 2012.
The focus of the National Standards for School Meals is to provide a guideline
and accountability of foods offered to students. Before the standards where
set into place there was a not any means of getting a true measure of what
was being served for breakfast, lunch, and snack times. Referring back to the
data collected at Cloves Campbell Elementary School the data does not align
to the standards that have been set into place.
For example, in the graph above there is only thirty-seven percent of
refined grains offered to students (Cloves Campbell, 2016). The National
Standards for School Meals suggest that students be offered whole grains at

Running head: CHOOSE MY PLATE ASSIGNMENT

1

breakfast and lunch time (Nutrition, 2012). The graph also shows the lack of
protein that is offered to the students only six percent (Cloves Campbell,
2016). The National Standards for School Meals has set into place that
schools offer meat as means of protein for breakfast and lunch (Nutrition,
2012).
However, based off the data presented there is insufficient foods that
provide the recommended daily protein input (Cloves Campbell, 2016).
Cloves Campbell is putting in their best efforts to ensure that the National
Standards for School Meals are being met.
Dietary Guidelines for Americans
The Dietary Guidelines for Americans has set into place very simple
steps to take in balancing ones diet. For example, the Dietary Guidelines for
Americans suggest three main categories in your meal be monitored to have
a balanced and healthy diet: balancing calories, foods to increase, and foods
to reduce. Based off the data above the students have consumed
approximately 990 calories which is below the 2000 calorie limit (Cloves
Campbell, 2016).
The students do OK based off the Nutrition Food Tracker site in the
areas of fruits and dairy products. However, in the categories for vegetables,
grains, and protein the sections are marked as under (SuperTracker, 2016).
The Dietary Guidelines for Americans suggest for improving foods consumed

Running head: CHOOSE MY PLATE ASSIGNMENT

1

one should make half of their grains whole grains as well as covering half of
ones plate with fruits and vegetables (Dietary Guidelines, 2010).
Based off the data chart the students are on the right path in obtaining
a healthy balanced diet however, there is room for improvement in the areas
mentioned above with under noted (Cloves Campbell, 2016).

Nutritional Improvements
The results from the Food Tracker show that students are not getting
the recommended intake of foods set into place by the National Standards
for Schools. As an educator it is important that students are getting the
needed foods recommended to functional not only academically but for their
overall health. One of three steps that I would set into place is making sure
that students have a balanced meal based off the Dietary Guidelines that
was mentioned previously.
Students will have a variety of fruits to indulge in for breakfast as well
as a serving of whole grains in their meal choice. I would substitute cold
meals (cereal and breakfast bars) with hot meals such as whole grain
pancakes and an option of meat for the students such as chicken, turkey, or
tofu.
The second improvement that would be set into place is ensuring
students increase their whole grain intake. Based off the data chart from the

Running head: CHOOSE MY PLATE ASSIGNMENT

1

SuperTracker students are only eating refined grains from cereal (Cloves
Campbell, 2016). I would talk with the school cafeteria staff to collaborate on
ideas of increasing the students whole grain intake and/or providing
alternatives for the foods to include whole grains.
My final improvement would be to improve the amount of vegetables
the students consume. According to the SuperTracker the students are
under the recommended intake of vegetables consumed. I would help
students identify vegetables at the salad bar the school offers and let
students know of the benefits that vegetable have for the body. Creating an
open dialogue on vegetables and healthy eating with help student think
critically about the foods they choose to eat.
Reflection
The activity described above would be greatly beneficial for
parents/guardians in monitoring their child(s) food intake. The simplicity of
the website makes the activity easy to navigate through as well as easy to
read the data presented. Parents/ guardians would be equipped with a highly
effective tool that can be used over and over again not only for the child(s)
but for themselves as well.
As an educator this activity has opened my eyes to the extremely lack
of whole grains and proteins in the students diets. Knowing that the
students lack the basics of protein and whole grain, makes my job as an
educator incomplete because I am not meeting the recommended needs of

Running head: CHOOSE MY PLATE ASSIGNMENT

1

my students. Teaching is not only about teaching content in the classroom,

we a responsible for the well-being of the student in terms of the mind and
body.
A great incentive to keep students engaged and motivated to maintain
a health dieting lifestyle beyond the classroom is to make content access
able for home. For example, creating in class mini research projects on the
different food groups and find visuals that accompany the food group for
younger students. Also bringing in local grocery store ads and having the
students identify and categorize the foods into their food groups for middle
age and older students. Making the content relevant and making those real
world connections can definitely be a step in the right direction in helping
students make better food choices.

References
Dietary Guidelines for Americans. (2010, January). Retrieved March 17, 2016, from
http://www.health.gov/dietaryguidelines/2010.asp#overview
Nutrition Standards in the National School Lunch and School Breakfast Programs.
(2012).
Federal Registrar, 77(17), 4088-4089. Retrieved March 17, 2016, from
http://www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf

Running head: CHOOSE MY PLATE ASSIGNMENT

1
SuperTracker: My Foods. My Fitness. My Health. (n.d.). Retrieved March 17, 2016,
from https://www.supertracker.usda.gov/foodtracker.aspx
March 2016 Cloves Campbell Elementary School Breakfast and Lunch Menu. (2016,
March). Retrieved March 17, 2016, from

http://www.schoolnutritionandfitness.com/static/greenmenus/15060918
57328281/2016/2016/88603-MARCH_1516_ENGLISH.pdf

Criteria

Points (5) Exemplary

Introduction
SCORE:x1

ChooseMyPlate
Analysis

SCORE:
x1

Introduction was well

organized and created a
plan for the paper
One breakfast and one
lunch (or 2 restaurant
options) were evaluated
Results reflect a
hypothetical student
Screen shot was included

Points (3) Proficient

Introduction was somewhat

organized and created a plan
for the paper
Only one breakfast or lunch
(or 1 restaurant option) was
evaluated
Results reflected a
hypothetical student, but not
enough information was
provided
Screen shot was included,
but incomplete

Points
Impr

Introductio
disorganiz
create a pl
Only one b
(or 1 resta
evaluated
incomplete
Results did
hypothetic
Screen sho
included

Running head: CHOOSE MY PLATE ASSIGNMENT

1
Application of
results and
proposed
changes
SCORE:x1

Summary/Refle
ction SCORE:
x1

Writing
SCORE:
x1

Referencing
Style

SCORE:
x1

Contained a very
detailed application of
National Standards for
School Meals
Contains very detailed
applications of Dietary
Guidelines for Americans
Contains very detailed
discussions for 3 changes
to improve nutrition

A summary of the
current state of the
schools nutrition was
included
Summary of changes
were included
A detailed reflection
regarding how this
teacher knowledge of
students impacts your
students inside and
outside your classroom
Proper grammar and
punctuation is used
throughout the proposal
All sentences are clear &
developed
Paper was at least 3
pages with standard
margins, font, & text size

APA style referencing

used throughout paper
and on the reference
sheet
The file document name
contains
Lastname.firstname.assi
gn#.course#
This rubric was attached

Contained a somewhat
detailed application of
National Standards for School
Meals
Contained somewhat
detailed applications of
Dietary Guidelines for
Americans
Contains somewhat detailed
discussions only 2 changes
to improve nutrition
A summary of the current
state of the school in terms
of nutrition was included
but did not align with paper
A summary of the proposed
changes was included but
did not align with paper
A general reflection of how
this data impacts your
students

Most grammar and correct

punctuation is used
throughout the proposal
Most sentences are clear &
developed
Paper was 1-3 pages with
standard margins, font, and
size of text

APA style referencing mostly

used throughout the paper
and on the reference sheet
with some errors
The file name somewhat
contains the
Lastname.firstname.assignm
ent#.course#
This rubric was added but
not at the end

Contained
application
Standards
Contained
application
Guidelines
Contained
only includ
improve nu

A summar
state of th
of nutrition
A summar
changes w
A reflection
data as it r
classroom
incomplete

Many gram
punctuatio
found thro
proposal
Many sent
clear and u
Paper was
in length w
standard m
size
Many error
referencing
paper and
sheet
The file do
does not c
Lastname.
ment#.cou
This rubric
the docum

Running head: CHOOSE MY PLATE ASSIGNMENT

1