Schedule Updates
Beginning January 21st, health class will begin at Waitsfield School and my schedule will be as follows:
Moretown
Monday: PE K-6
Tuesday: PE K-6 OR during ski weeks, just K PE
Waitsfield
Wednesday: Health 3-4 PE K-2, 5/6 OR during ski weeks, Health 3/4 and alternating 5/6
Thursday: Health K-2, PE 3-6
Friday: Health 5/6, PE K-4
Health Resources
I wanted to give a permanent place on the blog to the Health Resources for Families that I compiled and shared in the fall - I encourage you to take a look as you engage in health related conversations at home
Health Resources for Families
A Caregiver's Guide to Food and Body Confidence
Food News
Last week, I had just wrapped up a lesson on using the USDA’s MyPlate guidelines to build a balanced plate when the “new food pyramid” started popping up in the news and across social media. Fifth graders took a look at both food guideline visuals and considered what they thought the takeaway was and which presented the information more clearly. They also explored historic USDA promotional materials and noted that, while some certainly had their quirks, the overall message to “eat a variety of foods” has been consistent across generations—just as it is across both MyPlate and the “new food pyramid".
I subscribe to the Kids Eat In Color newsletter (and highly recommend it- sign up here) and today Jennifer Anderson, MSPH, RDN sent a simple, fact-based synopsis of what's changed and what hasn't. It reinforces many of the same ideas students explored during our lesson, so I wanted to share her words directly below.
Written by Jennifer Anderson:
Compared to the most recent guidelines, there is very little that has changed overall. Much of the confusion about whether there has been a lot of change is that it’s being compared to the old "Food Pyramid" that was retired in 2010. I’m comparing it to MyPlate, which was in place from 2011 to 2025.
The main focus remains on increasing the intake of unprocessed fruits, vegetables, and whole grains, while reducing sodium and sugar consumption.
Here are some notable changes in the new guidelines, though:
- Higher protein recommendations
- Recommendation to eat zero added sugars (especially for children ages 0-11yo)
- Promotion of red meat
- Promotion of full-fat dairy
- Recommendation to eat only 100% whole grain products
Historically the DGAs have been heavily influenced by the food industry, particularly by the red meat, dairy, and sugar industries (that’s a long conversation for another day). In this edition industry influence is more apparent than ever, although, it seems the sugar industry did not win this time around, which I find encouraging. Nevertheless, this is why I tend to not rely heavily on these guidelines and why my recommendations stay the same. |
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| Here are my simple recommendations for maintaining both a healthy diet and a positive relationship with food for kids:
1. Follow my meal/snack formula: Protein + Fat + Color (fruits and vegetables) + Energy food (starchy) for as many meals and snacks as possible.
2. Delay adding sugar and overly processed foods for as long as possible, and then reduce them as much as practical without obsessing over it.
3. Avoid sugary drinks and make water your child's primary drink
4. Don't label food as "bad" or "good," "healthy" or "unhealthy." |
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5. Expose your child to a variety of foods to ensure they receive a range of nutrients and learn to try new foods.
6. Serve a variety of protein sources, including beans, seeds, nuts, eggs, dairy, fish, poultry, and meat (prioritize other protein sources over red meat). When possible, avoid processed meats.
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