Practice 2.7- Healthy School Environment
Green Fun Run/Walk- Our 4th grade students with the assistance of our Physical Education teachers have worked to establish an event called the Green Mile. This will be a one mile walk/run activity for our entire school. The Green Mile will take place during our PE class time during the week of April 27th, 2020 weather permitting. All students in the school will take place in this outdoor event. Students will be taken out to our kickball field and will have the opportunity to run or walk the grassy area surrounding the field six times which will equal one mile. Students who complete the Green Mile will get to autograph a fitness banner that will hang in the Front Lobby of our school. 577 students will take place in this event. March 2020
Fun Fitness Friday - 2018-2020/ 577 students
Every Friday for Physical Education all classes in the building are encouraged to walk or run around the gym or outside on our school grounds. Our PE teachers teach the students the health benefits of walking,do walking relay races and fun running activities with the students.
Every Friday for Physical Education all classes in the building are encouraged to walk or run around the gym or outside on our school grounds. Our PE teachers teach the students the health benefits of walking,do walking relay races and fun running activities with the students.
SNAP Education Program - Lynn Matava
Grades Prek3 through grade four (499) students receive monthly nutrition lessons to improve their knowledge about nutritious food choices. Lessons are taught once a month by Lynn Matava or by the classroom teacher with materials prepared by Mrs. Matava. Families also receive information on how to prepare nutritious meals on a limited budget. The education program also presents information to students and families about choosing physically active lifestyles consistent with the current Dietary Guidelines. During these lessons, Lynn Matava or a classroom teacher reads a book related to food, family time with food, or how food is grown. This includes community helpers who bring meals from the farm to our table. After reading the book, the students sample a healthy food after reviewing tasting rules. One of our favorite rules is "Don't Yuck someone else's Yum!" Students are taught to taste and be kind with their words even if they dislike a new food they've tried in the lesson. After each nutrition lesson has been taught, students are sent home with information about the healthy food tasted that day for the lesson, the book that was read, the recipe the students tried and ideas about future healthy eating.
Grades Prek3 through grade four (499) students receive monthly nutrition lessons to improve their knowledge about nutritious food choices. Lessons are taught once a month by Lynn Matava or by the classroom teacher with materials prepared by Mrs. Matava. Families also receive information on how to prepare nutritious meals on a limited budget. The education program also presents information to students and families about choosing physically active lifestyles consistent with the current Dietary Guidelines. During these lessons, Lynn Matava or a classroom teacher reads a book related to food, family time with food, or how food is grown. This includes community helpers who bring meals from the farm to our table. After reading the book, the students sample a healthy food after reviewing tasting rules. One of our favorite rules is "Don't Yuck someone else's Yum!" Students are taught to taste and be kind with their words even if they dislike a new food they've tried in the lesson. After each nutrition lesson has been taught, students are sent home with information about the healthy food tasted that day for the lesson, the book that was read, the recipe the students tried and ideas about future healthy eating.
Mobile Science Lab-(2018- 78 students)
The mobile science Lab came to Pemberton and 78 students in our 5th grade classes participated in a program called The Art of Making Cheese. Students learned that milk is used to make familiar products that we eat such as ice cream, yogurt, and cheese. In the experiment activity, students made cottage cheese using a process that causes the casein in milk to curdle. After the activity, students were allowed to taste a sample of the cottage cheese they made and had a great time learning about the importance of using fresh local agricultural products from our community as well as the chemical process involved in making cheese.
The mobile science Lab came to Pemberton and 78 students in our 5th grade classes participated in a program called The Art of Making Cheese. Students learned that milk is used to make familiar products that we eat such as ice cream, yogurt, and cheese. In the experiment activity, students made cottage cheese using a process that causes the casein in milk to curdle. After the activity, students were allowed to taste a sample of the cottage cheese they made and had a great time learning about the importance of using fresh local agricultural products from our community as well as the chemical process involved in making cheese.
A Daily Healthy Snack
2018-2019 and 2019-2020(71 total students)
All students in our prek 4 program receive a healthy snack each day in the afternoon.
All Prek4 students participate in the healthy snack program that is funded through a grant. Each day all week our Prek4 students receive a free healthy snack that may be a fruit or vegetable in the afternoon in their classroom. All of the snacks that are served meet the dietary guidelines for school nutrition as established by the United States Department of Agriculture.
2018-2019 and 2019-2020(71 total students)
All students in our prek 4 program receive a healthy snack each day in the afternoon.
All Prek4 students participate in the healthy snack program that is funded through a grant. Each day all week our Prek4 students receive a free healthy snack that may be a fruit or vegetable in the afternoon in their classroom. All of the snacks that are served meet the dietary guidelines for school nutrition as established by the United States Department of Agriculture.
Fresh Vegetable Tasting:October 3, 2019 - Lynn Matava from the SNAP Education Program organized a Galactic Green Beans tasting for the entire school(578 students) at Pemberton. A table was set up in the cafeteria and students were offered samples of the local farm fresh green beans and were also given the farm fresh green beans as a vegetable lunch choice on their lunch platter that day.
Healthy Lunch - September -2018- 2020 (71 total students)
72% (417) students in our school participate in the healthy local food program receiving Free Lunch each day in the cafeteria. Students are provided daily options for fruit, veggies, grains, protein and dairy. All items served on the monthly lunch menu meet the dietary guidelines for school nutrition established by the United States Department of Agriculture.
72% (417) students in our school participate in the healthy local food program receiving Free Lunch each day in the cafeteria. Students are provided daily options for fruit, veggies, grains, protein and dairy. All items served on the monthly lunch menu meet the dietary guidelines for school nutrition established by the United States Department of Agriculture.
Healthy Breakfast
2018-2020 -All 578 students that attend Pemberton participate in the healthy local food breakfast program receiving Free Breakfast each morning in their classrooms. Students are able to select a fruit or fruit juice and two other breakfast items daily. All items served on the monthly breakfast menu meet the dietary guidelines for school nutrition as established by the United States Department of Agriculture.
2018-2020 -All 578 students that attend Pemberton participate in the healthy local food breakfast program receiving Free Breakfast each morning in their classrooms. Students are able to select a fruit or fruit juice and two other breakfast items daily. All items served on the monthly breakfast menu meet the dietary guidelines for school nutrition as established by the United States Department of Agriculture.
January 2020-After School Family Yoga and a Take Home Healthy Meal
On January 7, the Judy Center hosted their very first “Family Yoga” class for Pemberton families. Despite the dreary weather we had moms, dads, and children come after school this healthy and engaging activity! Yoga Instructor, Ms. Amanda, demonstrated yoga practices in a calm atmosphere for families and modeled how they can also work on these techniques at home. Each child went home with the book “Yoga Whale” provided by the Wicomico Judy Center and Ms. Amanda taught the families how to do the yoga moves that were discussed in the book. This activity was open to all of our Prek 3 and Prek4 students. 25 students attended.
Following the yoga session, Lynn Matava from the Maryland Extension Office, set up a pizza oven on-site to provide families a healthy snack that they could make at home. Zucchini Pizza Bites were enjoyed by all and the Wicomico Judy Center provided families with the grocery items so that they could make the tasty treat at home.
Following the yoga session, Lynn Matava from the Maryland Extension Office, set up a pizza oven on-site to provide families a healthy snack that they could make at home. Zucchini Pizza Bites were enjoyed by all and the Wicomico Judy Center provided families with the grocery items so that they could make the tasty treat at home.
The pictures below display family Yoga with Instructor, Ms. Amanda. Mrs. Amanda demonstrated yoga positions the students could do with their family members at home.Pictures below were taken in our gym. January 2020/25 students attended this event.