Table 2 Healthy ONES changes after implementation of the Institute for Healthcare Improvements(IHI) rapid improvement process
Target Environment | Target Strategy |
|---|---|
Goal: Eliminate unhealthy foods and beverages on campus. | |
Classroom | ·Treasure chests filled with nonfood rewards for 4th and 5th grades |
·Unhealthy snacks brought from home discouraged by teachers | |
·Healthy food/beverages and nonfood items for classroom celebrations | |
·Nutrition Services catered meals for classroom parties | |
Before/After School | ·Created healthier menu for after school snack |
·Changed PTA fundraising to include nonfood events i.e. Jog-A-Thons | |
·Traditional carnival activities became healthy i.e. cake walk to prize walk | |
·Removed unhealthy foods from PTA sponsored event menus i.e. nachos, candy | |
·Added fruits, vegetables and complete meal options to PTA event menus | |
·Partnered PTA with Nutrition Services to cater healthy foods for events | |
Recess | ·Implemented daily fruit at recess program |
·Staff proactively discouraging students from consuming unhealthy snacks during recess | |
·“Healthy & Unhealthy” snack poster displayed for ease of snack coaching at recess | |
Cafeteria (school meals) | ·Cafeteria monitors proactively discouraging unhealthy food/beverages from home |
·“Healthy & Unhealthy” snack poster displayed for ease of snack coaching at lunch | |
·Removed perceived unhealthy items from menu i.e., nachos, cinnamon bun, chocolate milk | |
·Exclusive use of nonfood rewards by custodian and cafeteria staff for student helpers | |
·Added healthier, in-house prepared entrées to menus | |
Goal: Develop nutrition services as main source for healthful eating (HE). | |
Classroom | ·Catered healthy meals for classroom celebrations |
·Include nonfood item as part of meal for extra celebration | |
Before/After School | ·Created healthier menu for after school snacks |
·Catered healthy menu items for after school events and celebration | |
·Supported student chef clubs/student cooking classes | |
Recess | ·Provide cut fresh fruit at recess |
Cafeteria (school meals) | ·Increased student ability to consume fresh fruits and vegetables |
·Advertising/marketing of approved healthy snack and beverages only | |
·Student taste tests of new menu items | |
·Free meal for staff who eat school lunches with students | |
·Encouraged parents to try meals to demonstrate they were healthful and flavorful | |
Goal: School staff modeling healthful eating (HE) | |
Classroom | ·Teachers promoting HE messages in classroom |
·Teachers proactively discouraging students from bringing unhealthy snacks to school | |
·Teachers informing parents of school healthy celebration and snack policy | |
Before/After School | ·Staff not consuming unhealthy food and beverages in front of students |
·Staff participating in parent nutrition meetings | |
·Staff participating in student chef clubs/cooking classes | |
Recess | ·Staff provided with thermal mugs to conceal caffeinated beverage consumption |
·Staff participates with students in the fruit at recess program | |
Cafeteria (school meals) | ·Staff choosing to eat the school lunch |
·Staff encouraging their students to eat/try fruits and vegetables | |
·Staff supporting nutrition services changes by encouraging children to eat school meals | |