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 | |
Coleman et al. International Journal of Behavioral Nutrition and Physical Activity 2012 9:80 doi:10.1186/1479-5868-9-80
