An examination of evidence-based school wellness strategies utilizing the Whole School, Whole Community, Whole Child model for addressing health in schools. Course is intended for teachers, nurses, administrators, wellness coordinators and school nutrition professionals. Students review federal and state school wellness policy requirements, build a school wellness team, initiate the Centers for Disease Control and Prevention (CDC) School Health Index, explore support mechanisms for success, and identify action steps and a plan to implement in their school.

An exploration of how movement improves academic performance, classroom behavior, attention span, and the social-emotional development of students. Using evidence-based research, students explore types of physical activities for the classroom and the importance of physical education for students in grades K -12. This course includes strategies for increasing movement in schools with well-designed, effective and sustainable movement opportunities for the classroom and in broader school community.

An examination of school gardens as an integral part of the curriculum, school nutrition program and/or school wellness activities. Participants will explore benefits, the various types of gardens, and best practices to support a successful school garden. Emphasis will be on connecting gardening lessons to state curriculum frameworks and/or food and wellness education in the classroom, as well as establishing an action plan to implement or expand school gardening.

An examination of the benefits and strategies for integrating food literacy education into the school day with a focus on the development of a meaningful, realistic and sustainable food literacy initiative. Food literacy is defined as the understanding of where food comes from, starting from its agricultural roots up to the process of reaching the table. Students explore where food comes from in our contemporary society. Through research, discussions, and application, students will develop a plan-of-action for implementing a food literacy initiative into their school and/or district.

An investigation into how an employee wellness program can be implemented into school districts to reinforce the principles of your School Wellness Policy and set a healthy example for students. In this class, participants will assess the need for staff wellness programming, review successful programs already in place, and take the first steps toward creating wellness programs for the hardworking faculty, school nutrition and school staff in your school system.

An overview of diabetes and its impact in schools for teachers, school nutrition directors, school nurses and other school professionals. Topics addressed in this course include: basic understanding of type 1 and type 2 diabetes; dietary management of diabetes and basic carbohydrate counting; and strategies to create a safe environment for students with diabetes. Participants will explore available resources to promote nutrition, physical activity, and student safety.

An overview of hydration including basic requirements and guidelines for children and adolescents, and hydration needs for student athletes. Topics addressed in the course include: the current beverage environment; common ingredients and additives; beverage guidelines for schools; and the role of beverage marketing and beverages in the school environment.

An overview of how to prevent eating disorders in schools. Topics include: background and statistics on the four (4) diagnosable eating disorders; disordered eating signs and symptoms; the role schools can play in the prevention of eating disorders. Resources and curricula that support healthy body image and media literacy are presented along with other creative ways school staff can incorporate awareness and prevention of eating disorders in schools. The course is intended for teachers, school nurses, school psychologists, and other school professionals.

An overview of sodium including guidelines and recommendations for children and adolescents. Topics include: role of sodium in the body, current guidelines and actual US intake; the use of sodium in the current food supply; and initiatives to reduce sodium content in the school environment. Course is intended for school nutrition professionals, teachers, administrators, and school nurses.

An overview of sugar and non-nutritive sweeteners including guidelines and recommendations for children and adolescents. Topics include: types of sugar and non-nutritive sweeteners, including information about safety; the use of these products in the current food supply; updates on food marketing to children as it relates to sugar; and efforts to reduce sugar consumption in the US and the school environment. The course is intended for school nutrition professionals, teachers, administrators, and school nurses.