The Boeing Center for Children's Wellness (The Lean Team)
Mission: Our mission is to reduce childhood Obesity in the State of S.C. by creating healthier school environments through innovative wellness initiatives.
School-Based Initiatives: An Overview
We were very pleased to recently hear from the Charleston County School District Superintendent, Dr. Nancy McGinley, about her experience in working with the Boeing Center for Children's Wellness/The Lean Team! Check it out!
Wellness in Schools: MUSC's Boeing Center for Children's Wellness School Wellness Checklist Contest
The School Wellness Checklist© was developed in 2010 by the Lean Team (now the Boeing Center for Children's Wellness) as a resource for school wellness committees in order to provide incentives and ideas for improving the health environment in their schools. The checklist was broken down into 6 categories, with a variety of potential changes listed within each category. Each change was awarded a point value based on the perceived extent to which that change would positively affect the school. As a result of generous funding from The Boeing Company, the Boeing Center for Children's Wellness was able to provide financial incentives to those schools that earned a certain number of points on the wellness checklist, to go towards the continuation of wellness initiatives in their schools. School earning the most points win additional recognition for their efforts. This contest continues to expand throughout SC. LEARN MORE
Check out the resources page to find out more about getting your school on a healthier path.
School Foodservice: Recipe Contest(s)
In 2010, the Lean Team partnered with CCSD and students from Burke High School to submit a healthy recipe to the Healthy Recipes for Kids challenge, a national contest to promote the incorporation of healthier items into school foodservice menus. In 2012, CCSD foodservice director, Walter Campbell, wanted to run an in-house contest for all of the schools within CCSD similar to this challenge. Each school was encouraged to form a team consisting of at least three members (one foodservice employee, one student, one parent/staff/community member). The team then was charged with developing a healthy entrée that met current USDA nutrition standards and submit that recipe to the Lean Team for judging. Submitted recipes were judged on a variety of criteria including taste, nutritional quality, incorporation of nutrient dense foods, presentation, and creativity of name. From the submitted recipes, 10 schools were selected as semi-finalists. Each semi-finalist conducted a tasting at their school where the recipes were judged and presented to students for tasting. Judges selected two winners (one elementary, one middle/high) to each receive a $500 prize, a special chef-coat for the foodservice employee, and a plaque to be hung in that school’s cafeteria. LEARN MORE