USDA Fresh Fruit and Vegetable Program (FFVP)

A FFVP grant, based on the theme: Mount Vernon Woods Elementary School: TOURS GLOBAL GARDENS was awarded to Mt. Vernon Woods Elementary School and Food and Nutrition Services. All students receive an afternoon fresh fruit or vegetable snack every week. In addition Food and Nutrition Services is required to provide nutrition activities and a parent monthly nutrition newsletter. Special activities were planned for Healthy Virginians week promoting locally grown produce. This supports the Farm to School initiative.

HealthierUS School Challenge Recognizing Nutrition Excellence in Schools

HealthierUS School Challenge a USDA program recognized 61 elementary schools for implementing a healthier school nutrition environment and encouraging physical activity. The criteria was extensive including specific nutrition standards, nutrition education, physical activity and participation percentages. Sixty one elementary schools received their certificates and banners from the USDA Deputy Under Secretary Kate Houston in December. 

NATIONAL AWARDS

Food and Nutrition Services received the first American School Food Service Association Employee Wellness Award. They were recognized for their “Energy Zone Fitness Challenge,” a multifaceted nutrition and exercise program. This voluntary fitness competition between schools has had over 900 participants since its inception two years ago. The program has been expanded to include the Senior Citizen participants in the congregate feeding sites.

The Energy Zone has received national recognition for their “We Talk Nutrition, We Serve Nutrition, We Teach Nutrition” activities. The following national awards have been presented to the Food and Nutrition Services program:

• Produce for Better Health Foundation National Excellence Award for Employee and Community Education Efforts (2002).
  
  
• United States Department of Agriculture Best Practices Nutrition Education (2003).
  
  
• Dole Food Company named Penny McConnell, director, Food and Nutrition Services, “Creative 5 A Day School Foodservice Professional of the Year” (2003).
  
  
• American School Food Service Association Employee Wellness Award (2004).
  
  
• Food Service Director, Penny McConnell, RD, SFNS, and Amy Hubal, Food Service Operations Specialist have been recognized as charter Fellow of the Virginia Coordinated School Health Leadership Institute. July 19, 2006.

Menu Directions Boxed Lunch Contest

Food and Nutrition Services received first place honors in the Menu Directions Boxed Lunch Contest held in Orlando , Florida on March 20, 2006 . Celebrating the Energy Zone Mascot, the menu theme “EZ Bear Picnic” was created. Lunch time favorites of peanut butter and jelly sandwich and homemade fruit bar were basic elements of the boxed lunch.

Students at Springfield Estates worked with the Office of Food and Nutrition Services to develop a school lunch reflecting foods that were popular during Thomas Jefferson's period. Through the creative efforts of the students, a special county-wide menu was planned and the end result, “Cooking Jefferson's Way” was celebrated on April 6 th . Students of Springfield Estates hosted Fairfax County Board of Supervisors and School Board dignitaries who were present for the special luncheon. The newly designed Jefferson nickel was given to each Springfield Estates student who purchased lunch on this day.

“After Thomas Jefferson returned to Virginia from France in 1789, where he had been a diplomat, he discovered he missed some European foods. A few years later he contacted William Short, an American representative in France and requested a pasta machine be sent to him in Virginia . Soon after its arrival, macaroni and cheese was introduced to America . Vanilla pods (which contain the vanilla beans) were also shipped to Jefferson . The chefs at Monticello then made the first batch of vanilla ice cream in our young country. At the Monticello Farm, Jefferson grew both green peas, his favorite vegetable and grapes. He strongly believed both foods to have significant nutritional benefits. Eating a healthy diet was very important to him.”

National Breakfast Week

Glen Forest Elementary School, a Fairfax County Public School, in partnership with the Office of Food and Nutrition Services and American Culinary Federation-Nation's Capital Chef's Association, observed National School Breakfast Week with a special breakfast. The emphasis of the celebration was the importance of a good breakfast to start the day.

The special guests who joined the parents and students included Congressman Jim Moran, Penny Gross, Fairfax County Board of Supervisors, Kaye Kory, Fairfax County School Board member, Yvette Jackson, Administrator for USDA, Barbara Martin, Chief, Special Programs USDA and Kim Jabat Public Affairs Specialist, USDA.

A team of five chefs under the direction of Chef David Ivey-Soto joined the Energy Zone team in preparing and serving nutritious breakfast choices of turkey sausage or yogurt with French toast, cereal or biscuit, milk, and fruit juice. This celebration is becoming an annual event.

Nick Jr. Awards FCPS Cafeteria

The Energy Zone cafeteria at Cameron Elementary School was named one of the top 10 outstanding school cafeterias in the country by Nick Jr. magazine. The article featured in the magazine's February/March issue focused on the Energy Zone Fitness Challenge as just one of the many promotions pushing nutrition and exercise. Food and Nutrition Services Director Penny McConnell, celebrates the award with Cameron Principal, George Towery, and Food Service Manager Bev Watson, and staff.