Healthy Lifestyles at The Summit

Nutrition in the Cafeteria:

• Items on the menu board written in purple are under 30% fat.
• Soups are homemade daily with most of fat removed from the broth.
• Bagel Bar (whole wheat, blueberry, cinnamon raisin and plain) includes cream cheese, butter, peanut butter, honey and assorted jellies.
• Our fresh vegetables are stir-fried with a minimal amount of olive oil.
• Non-fat yogurt is served in the frozen soft-serve machine.
• Reduced fat, fat-free and sugar-free baked snacks are available in the main cafeteria.
• Casseroles are homemade with reduced fats when possible. Low fat/part skim mozzarella (5 gram. vs. 14 grams of fat) is used in all casseroles and pizza. Whole wheat organic pasta, whole wheat pizza crust and organic fruits and vegetables are incorporated when available.
• A fresh extensive salad bar is available every day in the main cafeteria including ham and turkey.
• Large and small assorted yogurts are available in the main cafeteria.
• Tuna Salad is available daily along with sandwiches including ham, turkey, salami, and peanut butter and jelly in the main cafeteria. A rotation of chicken salad, egg salad and ham salad are also offered.
• Our turkey and ham has only 1.5 grams of fat per 2 oz. serving.
• Fresh fruit bowls such as strawberries, cantaloupe, bananas, grapes, apples, oranges and watermelon are served daily in the main cafeteria.
• We offer 1% and 2% reduced fat chocolate milk and 2% reduced-fat white milk. We encourage Lower School students to drink milk for healthy bone growth unless there is a milk allergy and orange juice is then offered. Water is also available to the students. Fat-free milk is served in the main cafeteria as well.
• The plate lunch in the Lower School cafeteria includes at least one fruit and one vegetable daily (or two fruits/two vegetables) and consists of one-third of the daily requirements established by the United States Department of Agriculture. In addition to the plate lunch, the Lower School children can substitute the entrée or have for seconds the following: Peanut butter and jelly, plain peanut butter sandwich or cheese sandwich.
• The 4th graders can receive for seconds a plain or wheat bagel with or without cream cheese as well.
• Daily breakfast offerings from 7:30 - 8:15 a.m. include: pancakes, bacon, egg and cheese croissant, assorted cereals and oatmeal, pop tarts, fresh fruit, multi-grain and granola bars, donuts, bagels (including whole wheat, cinnamon raisin, blueberry and plain), coffee, hot chocolate, milk, assorted juices, and water.

Fitness:

• Obesity rates have doubled in children and tripled in adolescents over the last three years.
• Healthy eating and physical activity levels are established in childhood.
• The nationally recommended amount of daily physical activity for students is 60 minutes.
• Only 2% of children ages 2—9 eat a healthy diet consistent with the five recommendations from the Food Guide Pyramid.
• Community participation is essential to the development and implementation of successful wellness policies and programs.
• The fitness subcommittee is proposing that all Summit students, faculty and staff will have opportunities, support and encouragement to be physically active on a regular basis.

Emotional Balance:

• Every child benefits from health related learning activities, such as responsive classroom, advisement periods, study skills, character education, leadership programs, etc.
• Our wellness programs foster the development of the whole child based on physical, psychological and social wellness.