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UC CalFresh Fresno/Madera Counties - uccalfreshfmc

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Author: Christopher Deleon
Editor: Emily Harris

Published on: December 13, 2016

When students are involved in their schools, they feel a greater sense of belonging. That is why Vinland Elementary principal, Jeanarta Coe, encouraged teachers and students to get involved in the planting of new trees on their school campus!

A Tree Fresno employee demonstrates how to prepare tree roots before they are buried.

Tree Fresno came out to plant a dozen trees around the field and blacktop at Vinland Elementary. Students helped add the soil and nutrient packs to the trees during the planting process. From this activity, students learned about the benefits of trees and the nutrients, food and water that trees need in order to grow.

Did you know? Trees need calcium and potassium just like our bodies do!

Nutrition Educator, Christopher Deleon, shows students how to use garden tools.

The new trees planted are drought tolerant, fast growing trees that will help provide shade for students during hot summers. The new trees also filter the air and help block out the sounds of the street in front of the school.

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Tree Fresno has been planting trees in several Fresno Unified elementary schools this year due to a grant they received. They will continue to care for the trees and routinely check up on them to make sure they are growing healthy and strong. In January, Roeding Elementary and Thomas Elementary are also scheduled to receive new trees. If you would like to get involved in tree plantings, you can visit their website and sign up as a volunteer: TreeFresno.org

Tags: Fresno Unified (37), Nutrition Education (57), Tree Fresno (1), tree planting (1), UC CalFresh (16), UC CalFresh Nutrition Education Program (20), uccalfreshfmc (15), Vinland (1), Vinland Elementary (1)

Comments: 0

#FlashbackFriday: Harvest Festival in Action

Author: Angelica Perez
Editor: Emily Harris

Published on: December 2, 2016

UC CalFresh was able to showcase its very first obstacle course for Madera Unified School District at La Vina Elementary School Harvest festival on October 28, 2016. The students were thrilled to go through the obstacle course and Nutrition Coordinators, Consuelo Cid and Angelica Perez, enjoyed sharing the benefits of the MyPlate-themed obstacle course.

Consuelo Cid, above, showcasing the obstacle course.

The obstacle course consisted of three stations: the Whole Grain Hops, where students hopped a variety of ways, the Dairy Dunes, which made the students jump over and go under two bars, and the last obstacle, where the students were able to throw a bean bag through the Fruit Hoops.

Angelica Perez, above, watching the students toss the beanbags through the Fruit Hoops.

The obstacle course was a great success and the students had lots of fun. Even Pete, the MyPlate Superhero, joined in on the fun and sat on the information table to greet the students and parents at La Vina Elementary.

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If any Fresno/Madera schools are interested in setting up a MyPlate-themed obstacle course, contact UC CalFresh Nutrition Educator Austin Cantrell at ajcantrell@ucanr.edu or (559) 241-7505.

Tags: Madera (6), Madera County (12), MyPlate (36), Nutrition (20), Nutrition Education (57), Obstacle course (3), Physical Activity (30), UC CalFresh (16), uccalfreshfmc (15)

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Intern Reflections- Haley Gostanian

Author: Haley Gostanian
Editor: Emily Harris

Published on: December 1, 2016

Fresno and Madera Counties' UC CalFresh Nutrition Education Program has a long standing partnership with the Fresno State Dietetic Internship Program. This blog post is part of our Intern Reflections Series.

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My time here with the UC CalFresh Program has been quite insightful. It was great to see that nutrition education is provided to those that need it most right here in our own community. I had the opportunity to observe and facilitate nutrition lessons for both adults and children during my time with the program.

The lessons that are taught through the UC CalFresh Program are from curricula created by the University of California system, and include education on MyPlate and other important aspects of nutrition and health. I found it very rewarding to teach children as young as first grade about MyPlate and the importance of nutrients for the body. I'm glad there are programs like this one that are helping to increase the knowledge of nutrition in elementary school aged children because I was never exposed to this type of information until I was in college. Knowing that these children are being taught such important lessons is significant to me as a future dietitian, as it increases their chances of living a healthier lifestyle as they get older. Observing the adult classes was also an exciting part of my time with the program, as I have not had a chance to teach an adult class about nutrition. I helped facilitate the review portion of different sessions, prepare a nutritious fruit salad and instruct short physical activities.

Another part of my rotation included creating a Nutrition Corner poster in which I chose the topic of animal protein and plant protein, providing tips on how to utilize and incorporate both into an everyday diet. I made it interactive by having the tips hidden under flaps that you have to open, which I hope will get students to actually come up to the board and engage with the information. I also created a newsletter for teachers and parents discussing the importance of calcium in the diet, and facts about calcium that would be interesting to students as well as parents.

Overall, my experience was extremely beneficial in expanding my creativity for teaching students as well as adults. It is important as a future dietitian to know what types of materials different populations are receptive to, and to truly be passionate about the information you are providing so that the audience is more engaged with that information.

Tags: Fresno (9), Fresno State (8), Fresno State Dietetic Interns (6), Intern Reflections Series (27), UC CalFresh Nutrition Education Program (20), uccalfreshfmc (15)

Comments: 0

Tasty Tips- National Parfait Day

Author: Emily Harris

Published on: November 23, 2016

Balance your Thanksgiving feast with a pretty parfait on Black Friday, which just so happens to be National Parfait Day! Choose a parfait below or create one of your own.

Pumpkin Parfait

Ingredients

1 can low-sodium pumpkin (about 15 ounces)

3 cups fat-free or low-fat vanilla yogurt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup raisins

1/2 cup quick cooking oats

1/2 cup rice crisps

1 tablespoon vegetable oil

1/4 cup brown (or white) sugar (packed)

Directions

Preheat oven to 325 degrees F.
In a blender or with a fork, blend the pumpkin until smooth.
Mix pumpkin, yogurt, and spices in a bowl.
In another bowl, mix the granola ingredients: raisins, quick cooking oats, rice crisps, oil, and sugar.
Spread granola on a baking pan. Bake for 10 minutes.
Let the granola cool down until it hardens. Then, break it apart or crush it into small pieces.
Spoon the pumpkin into 6 medium-sized glasses or bowls.
Put granola on top of the pumpkin in each glass or bowl. Spoon the pumpkin and granola in layers until all have been added to a glass or bowl.
Serve immediately or refrigerate.

Strawberry Banana Parfait

Ingredients

1/2 medium ripe banana, mashed

1/8 teaspoon vanilla

1/3 cup plain non-fat yogurt

1/2 cup sliced fresh strawberries

1/2 cup bran and wheat flakes ready-to-eat cereal

Directions

1. Stir banana and vanilla into yogurt and combine well.

2. In a 10-12 ounce glass, alternately layer the yogurt-banana mixture, strawberries and cereal.

3. Serve immediately and enjoy.

Jean's Banana Pudding Parfait

Ingredients

8 ginger snap cookies (crushed)

7 medium ripe bananas (sliced thin)

1 cup nonfat milk

1 1-oz box instant sugar-free, fat-free vanilla pudding

1 1/4 cups low-fat vanilla yogurt

1 teaspoon vanilla extract

1 cup fat-free frozen whipped topping (thawed)

8-oz parfait cups or drinking glasses

1/4 teaspoon cinnamon for garnish (optional)

Directions

1. In a large bowl, whisk together the milk and pudding mix; blend well (about 2 minutes).

2. Add yogurt and vanilla extract; blend until smooth.

3. Stir the thawed whipped topping into the mixture.

4. Line the bottom of the parfait cups with a teaspoon of crumbled ginger snaps.

5. Layer 6 banana slices on top of the cookies; then 2 tbsp of the yogurt mixture on top. Repeat with another layer of the ginger snaps, bananas, and yogurt mixture.

6. Top with cinnamon or crushed cookie for garnish.

7. Cover and chill in refrigerator.

Source: What's Cooking? USDA Mixing Bowl

Tags: Healthy Eating (3), Healthy Holidays (4), National Parfait Day (1), parfait (1), Tasty Tips (12), UC CalFresh (16), UC CalFresh Nutrition Education Program (20), uccalfreshfmc (15)

Comments: 0

Healthy Celebrations this Holiday Season

Author: Hannah Lee

Published on: November 23, 2016

Thanksgiving is upon us, and the holiday season is in full swing! To prepare for the fun festivities ahead, Ayer and Storey Elementary Schools received Nutrition Corners with the theme, "Healthy Celebrations." Because children spend so much time at school, it's important to remind them of healthy choices, no matter the time of year. Ayer and Storey's Nutrition Corners encourage teachers to celebrate class milestones and holidays while promoting a culture of wellness. And of course, the Nutrition Corners wouldn't be complete without a reminder to use MyPlate to guide our meals.

Storey's Nutrition Corner in the staff lounge is a daily reminder to create a healthy classroom.

Fruit kabobs and play time outside are just a few of the Nutrition Corner's ideas for a nutritious and active classroom.

Staff and faculty can check out the "Recipe of the Month" for seasonal, tasty meals to try at home with their own families.

By reminding students and staff that celebrations don't need to be packed with sugary treats, they will start to develop more balanced habits for years to come. Parents can reinforce these ideas at home by encouraging children with non-food rewards, such as a sleepover with friends or a fun outing. Share your own tips and experience in the comments below!

Tags: Ayer Elementary (7), Fresno Unified (37), Healthy Celebrations (6), Nutrition Corner (33), Storey Elementary (3), UC CalFresh (16), UC CalFresh Nutrition Education Program (20), uccalfreshfmc (15), Youth Nutritio (1)

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