EXAMPLE PAGE - GUIDE - BTU - Flipbook - Página 4
Budgeting and Fundraising
45
EXPECTED PROGRAM COSTS
MAXIMIZING FOOD DOLLARS
47
49
50
52
53
Nutrition
57
SCHOOL NUTRITION POLICIES AND GUIDELINES
SAFE FOOD HANDLING
60
62
64
68
71
72
82
84
88
89
Creating a Nourishing Environment
91
A HEALTHY SOCIAL AND PHYSICAL ENVIRONMENT
PROMOTING SELF-ESTEEM
93
94
95
PROGRAM EVALUATION
97
MONTHLY REPORTING
CELEBRATING ACHIEVEMENTS
100
101
102
103
104
BREAKFAST MAKES ME SHINETM
105
BEYOND BREAKFAST
BREAKFAST CLUB OF CANADA LEADERSHIP CAMP
107
108
110
111
ADDITIONAL RESOURCES
113
PARENTAL CONTRIBUTIONS
FUNDRAISING THE HEALTHY WAY
SOLICITING SUPPORT FROM THE COMMUNITY
PLANNING A BREAKFAST MENU
SAMPLE BREAKFAST MENUS
CHECKLIST FOR A HEALTHY BREAKFAST MENU
FOOD GUIDE SERVING SIZES
READING NUTRITION LABELS
INGREDIENTS TO AVOID SERVING AT BREAKFAST
ENCOURAGING HEALTHY EATING
FOOD ALLERGIES
INTERACTIONS WITH STUDENTS
TRACKING ATTENDANCE
COLLECTING FEEDBACK
SAMPLE EVALUATION CALENDAR
THE CLUB’S TRAINING PROGRAM
BREAKFAST MAKES ME SHINE GRANT PROGRAM
