Anthrop Middle School Research Paper

When talking to individuals about healthy eating often times they say they do not know the proper foods to prepare or how to prepare them to maintain their nutritional value. Offering cooking demonstrations would offer a hands on approach to the issue. We also make sure we are teaching about foods that are affordable and easily accessible in the area.

One of the articles students would read is “No Lunch Left Behind” by Waters and Heron. The article talks about cheap foods, school cafeterias and food that is thrown away. Public safety’s has been redesigned in every school to help kids eat healthier. “Launched in 1946 as a public safety, it has turned out to be a poor investment. It should be redesigned to make our children look healthier” (Waters and Heron). As what the article says many school cafeterias aren’t really “cafeterias”. They usually heat up frozen foods or left overs. I thought our school cafeteria was like that too but, after the field trip to the cafeteria, I saw that the food they make is freshly made, and the pizza is hand made, not frozen and just heated up. This was a good experience; I now eat food from the cafeteria! Thanks to Susan Stewart. The article “No Lunch Left Behind” is very interesting article to read, like the facts of food being thrown

4-H is growing more than just plants. By enriching the lives of the youth with science, citizenship, and health, the club is planting qualities that will help and inspire our future leaders.

At Noble Street College Prep, they have students pay for various infractions. “Noble collected almost $190,000 in discipline “fees” from detentions and behavior classes.” A discipline policy is used to make students behave and follow rules. There is a rewarding and punishing policy where students are supposed to be improving. While it is true that the rewarding policy may work, I believe that Konawaena Middle School should have the punishing policy, because when students are being punished, they are behaving during school, focused on their classes while getting superior grades and even with the policy students still have responsibilities for their work.

Dailey and Ellin quote Levine by saying, “‘The idea is to fight obesity and not obese people’”(579). By learning to cook nutritional meals, students will have the tools neccessary to fight the disease that is plaguing their country. To show that households have lost their way of food preparation, Pollan recalls a conversation with Harry Baltzer: “‘Not going to happen,’ he told me. ‘Why? Because we’re basically cheap and lazy. And besides, the skills are already lost. Who is going to the next generation to cook? I don’t see it’”(584). Schools are designed to supply students with the knowledge to thrive. Therefore, they should include information on culinary arts because it will help reestablish the ideals once thought to be traditional. Likewise, Beebe and Thompson state, “By changing our children’s environment so they have access to healthy foods and physical activity, we improve the opportunity for all members of a community to improve their health”(1). Their statement reinforces the idea that students who learn healthy recipes in school are more likely to lead a healthy

If Middle Football is Going to Last People Need to Get Their Head in the Game.

Junior High is a scary thought. You are little and going to school with the big kids. It wasn’t to bad after I got used to it.

For some people, cooking is a fuss, or they can just not do it. For me, it’s almost second nature. I make dinner for my family almost every night consequently, I take time away from my homework to fix up something for dinner. I do it because my family and I need food to go on, and most of my family is dog-tired from work, or just don’t know what to make or how to cook food.

If we had a restaurant in the school we could stay away from so many things. Like, for instance, food allergies. In this day an age, food allergies are huge. Almost every student has at least one allergy. I do not have an allergy, but a lot of my friends do. At school they are extra careful about this because they don’t want an ambulance coming to the school and strolling a kid out if they didn’t have an epi-pen. So, they take out all the good ingredients. When ever the schools have meats they don’t taste real,so the kids call it mystery meat. Some kids have gluten allergies. One of my friends had a gluten allergy so bad, it stopped her from growing. Whenever I eat to much gluten I get little bumps on my arms. The doctor told me to stop eating it, but I just can’t help it, I love bread. If we had a gluten free list at the restaurant it would be wonderful. There could also be comfy chairs instead of the hard ones we have now. The restaurant could also include dessert. There would be pies, cakes, and all kind of cookies. Not just chocolate chip. Instead of having a different items every day, we could have a variety of food on one list every

At Mooresville High School during 7 a.m., it’s still dark outside in the cold Hoosier morning air, even though several students have come to school almost an hour before they need to arrive at the latest. The students walk through the long, empty “A” hallway to make their way to one of the very last classrooms, however, the door is still locked, so the students simply wait in the

In 2014, I proposed a cooking class in partnership with Penn Charter and the St. James School, a nearby middle school that educates underprivileged students in a rigorous, nurturing environment. I designed the program to address food access and nutrition. After fundraising and friendraising, it was successfully

Back when I was first learning math, in 2nd grade, I remember being very confused. See, I had moved from Arkanson Nebraska to Carroll Iowa, in the time between preschool and kindergarten. I definitely, remember learning to read in the first class when I came to Carroll. I vaguely remember counting, learning to add and subtract too. Then in all my memories of first grade, it seemed to me that I had never had a math class. All of a sudden in 2nd grade, teachers were asking me to multiply and divide. At the beginning of the year, my teacher set a piece of paper in front of all of us then set a timer for one minute. When she started the timer we were supposed to do as many problems as possible. I didn’t do one, I was preoccupied with the time limit and would freak out that there was a whole sheet full of problems that I couldn’t get done in that one minute. It was very stressful. Meanwhile, all the other students were having no trouble

A pretest-posttest control group design was used to measure the effect of practical life materials on public school kindergartner children's fine motor skill development over a 6-month period.

Growing up, I have always heard the adults around me talking about the laws and policies to save the Earth, and the controversies that came from them. At the time, those conversations were way over my head, but now they fuel my current ideas about the Earth and its oceans. While in Key Largo, I hope to learn how the many scientists involved in the upkeep of the world use their skills to help our oceans, so that I can create an earth-friendly lifestyle for myself and others. The poor state of our Earth and its oceans is a problem caused by every country, business, and person, and unless every person helps, it will continue to be an ever-present problem. After all, we only have one Earth. If we destroy it, we won’t receive another one.

Will that child grow to crave cookies or apples? French fries or roasted broccoli? If the right habits are not being demonstrated in the household, such as cooking healthy meals, children have no way of learning an alternative way until they are adults when the task becomes exponentially more difficult. For this reason it is imperative for children to be educated in the ways of cooking by any means necessary, “cooking is a vital life skill. Knowing how to cook from scratch empowers people to appreciate the value of food, to understand what they are putting in their bodies and, therefore, to nourish themselves and their families with fresh, nutritious food” (Oliver). It is time that cooking was brought back into each and every home, where children learn how to cook from their mothers, fathers, aunts, uncles, and grandparents. Not only does this create bonding opportunities and also pass down culture, it sets up the future generations to live better than the generation before.