Step 2 Wellness

District’s program aims to increase employee wellness, self esteem.


Employee wellness is the focus of a new program at the 5,000-student Goddard USD 265. Steps 2 Wellness, a program developed by Greg Kalina, nutrition service director, and Jenna Schippers, a dietetic intern from Kansas State University, aims to provide nutrition education and increase physical activity in the foodservice department staff.

Under the Steps 2 Wellness program, every foodservice employee was given a pair of sneakers, a long sleeve shirt with the Steps 2 Wellness logo on it, a pedometer and other educational information. The program’s highlight was an in-service training for the staff in January. Two of the district’s physical education teachers attended and held a session about simple activities the workers could do to improve their health. A motivational speaker was also brought in. “This is not about losing weight or BMI,” Kalina said. “It’s about your wellness at any weight and feeling good about yourself. We aren’t beating people up about their weight. We build their self esteem.”

The program was funded by a grant from the Kansas Healing Foundation for the district’s effort to go trans fat free in 2006. “Every school has a wellness policy,” Kalina said. “Unfortunately, a lot of times what happens is that gets shelved.” To prevent that from happening at Goddard, Kalina set up Steps 2 Wellness.

He added that an after-work walking program for the employees is also in the works.

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources