Alliance Public Schools
SCHOOL WELLNESS PROGRAM

Nutrition Standards for all foods & beverages
Nutrition Education Activities to Promote Student Wellness
Physical Activities to Promote Student Wellness
Other School Activities to Promote Student Wellness
Nutrition Guidelines
COMMITTEE MEMBERS
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Karen Aerts-Curtiss - Chair
* Brandt Banzhaf * Terry Curtiss * Christina DeBaca * Erin Dubs * Wendy Fritzler * 
Angie Hiemstra * Anita James * Joe Kaup * Shannon Kinsella * Brenda McDonald *
Casey Mracek * Carlos Palomo * Amy Sherlock *  Shawn Shimp *
​Sheri Stoike * Taher Lunch * Rayann Tolstedt *  
2019 ANNUAL  COMMITTEE MEETING   DISTRICT OFFICE - BOARD ROOM
​Tuesday - March 26, 2019  7 pm 

Flavor Infusion - December 2018
Reduce salt and add herbs and spices

A single teaspoon of salt has more than the recommended daily allowance of sodium for most adults. That’s bad news if you’re used to using salt to bring out the flavors of food both during cooking and at the table. Sodium sneaks its way into pre-packaged and processed foods, canned vegetables, cured meats and deli cold cuts. Restaurant entrees also are likely to include much more salt than a similar dish prepared at home. The sodium overload can lead to conditions such as high blood pressure or heart and kidney disease. It also can exacerbate inflammatory conditions such as arthritis and hormonal conditions.
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Cutting down on sodium doesn’t mean you have to give up flavor, though. All spices originate from plants: flowers, fruits, seeds, barks, leaves, and roots. Herbs and spices not only improve the taste of foods, but can help preserve them for longer periods of time. Herbs and spices have antibacterial and antiviral properties and many are high in B-vitamins and trace minerals. Most herbs and spices also contain disease-fighting antioxidants found in fruits and vegetables. The problem in America is that the most potent and healthy herbs are rarely used, mainly from lack of knowledge about them, while the least potent (salt and pepper) are the most commonly used seasonings. Tasty recipes delivered each day.

SMART SNACKS

NUTRIENT
CALORIES
SODIUM
TOTAL FAT
SATURATED FAT
TRANS FAT
SUGAR
SNACK
200 Calories
200mg or less
35% of calories or less
Less than 10% of calories
0 g
35% by weight or less
ENTREE
350 calories or less
480 mg or less
35% of calories or less
Less than 10% of calories
0 g
​35% by weight or less