Monroe County School District, FL - Wellness Wednesdays 2025

Monroe County Public Schools

Celebrating & teaching kids the importance of nutrition education!

Monroe County Food Services department is proud to be participating in Wellness Wednesdays serving healthy foods & celebrating nutrition education during National Nutrition Month!

Monroe County Public Schools’ Wellness Policy

Celebrating the importance of nutrition education!

Kale | Cauliflower | Spinach | Eggplants

B Vitamins

Fiber

Kale

leafy green

vegetable.

“Borecole”

Kale can range in color from light green to dark green to violet.

All kale leaves are harvested by hand.

Kale is closely related to cabbage.

Kale is mostly harvested in the fall & winter.

one leaf at a time, never the entire plant at once.

In a long growing season, the main 24+ inches long.

Cold temperatures the quality & flavor of kale.

Kale is known to taste bitter.

B Vitamins

B Vitamins help support the body’s energy levels, brain function & cell metabolism

essential B vitamins:

Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5,

Vitamin B6, Vitamin B7, Vitamin B9 & Vitamin B12.

Water is needed to help the body absorb B vitamins. they need to be regularly consumed.

B5, B12, C and E knock on your door…what do you do? blood cells.

B vitamins helps the body make energy from food.

B vitamins plays a role in serotonin production.

Serotonin makes us feel happy

Cauliflower

Cauliflower is a cruciferous vegetable

Cauliflower is white due to its leaves protecting it from the sun

The BIGGER the cauliflower head, the BIGGER the flavor!

Cauliflower plants can grow to be 1.5 feet tall.

“Cabbage Flower”

Cauliflower is a coolseason crop. most common.

Cauliflower is a superfood!

Cauliflower can also be green, purple, orange brown & yellow

There are H U N D R E D S of different varieties of cauliflower.

Potassium

Potassium supports balancing fluid in the body & proper function of the muscles and nerves.

Once potassium enters the body, it functions as an electrolyte.

Electrolytes help amount of water in the body.

Helps to keep the body

Potassium helps to regulate the heart rate

Potassium helps to regulate contractions.

Potassium is the THIRD most abundant mineral potassium is found in

The body is made 60% helps promote .

Many runners eat foods high in potassium before a run to

Spinach

Spinach is a nutritious, leafy green

Main Types of Spinach:

1. Savoy

2. Semi Savoy

3. Flat

The U.S. harvests around 960,000 pounds of spinach each year.

Spinach is a part of the goosefoot family of the shape of its leaves.

F R E S H spinach is the B E S T spinach!

Flat spinach is the best known & most popular.

Late spring/early spinach season.

Spinach prefer to grow in cooler climates. of its major nutrients after harvesting.

Spinach thrives when grown in sandy soils.

Iron

Iron carries oxygen in the blood, supports the immune system & proper brain function

2 forms of iron: Heme & Non-heme. comes from animal meat and is easily absorbed into the body after eaten. comes from plant foodslike spinach!

Iron is found in EVERY cell of the body.

Non-heme sources of iron are best absorbed into the body when eaten with a source of vitamin C, like an orange.

Iron helps muscles function by carrying oxygen to their cells.

Supports a healthy immune system.

Human blood is RED because of iron and oxygen reacting with each other.

The body uses iron to make hemoglobin.

80% of the Earth’s crust is composed of iron.

Hemoglobin helps carry and transport oxygen in the blood to other parts of the body…like a backpack!

Eggplant

Eggplants are a type of fruit although often used as a vegetable in cooking.

Eggplant varieties that thrive in Florida include Black Beauty, Dusky, Long, Ichiban and

Eggplants are a warm season crop.

Eggplants are usually ready to harvest 10-20 days after flowering.

Eggplants are a type of berry.

The most common type of eggplant is the globe eggplant, known for it’s glossy & deep purple skin.

Eggplants prefer to grow in sandy soil.

Like potatoes & tomatoes, eggplants nightshade family.

Fiber

Fiber supports movement through the digestive system.

Fiber is a type of carbohydrate that the body doesn’t digest, it simply passes through.

Soluble fiber dissolves in water…it helps regulate blood sugar levels and removes cholesterol from

Insoluble fiber is sometimes referred to as “roughage. ”

2 types of fiber:

1. Soluble fiber

Insoluble fiber

Fiber is ONLY found in plant foods.

Dairy & meat products do not have any fiber.

Fiber helps to regulate the body’s use of sugar.

Insoluble fiber does not dissolve in water…it helps food move throughout the digestive system.

BOTH forms of fiber are important & beneficial to overall health.

Milk

Lafayette and Okeechobee are Florida’s leading dairy counties.

FUN FACTS

Most of the dairy cows in Florida are Holsteins (the black and white cows), and their spots are unique like a fingerprint!

DAIRY FACTS

Cows chew their cud 50 times per minute.

How many times can chew in a minute?!

Cows can SEE almost and SMELL up to 6 miles away!

Most Florida dairy herds range 150 -

Florida dairy farmers byproducts such as citrus pulp, brewers’ grain and whole cottonseed that are consumed by the cows instead of ending up in landfills.

A Florida dairy cow produces about 68 gallons of milk each day.

Nutrition

provides a powerful package of support your overall health?

STRONG BONES & TEETH

Calcium, phosphorus, and vitamin D in dairy help build and maintain strong bones and teeth.

MUSCLE GROWTH & REPAIR

The high-quality protein found in dairy foods aids in building and repairing muscles.

ENERGY CONVERSION

B vitamins in dairy help convert food into fuel, ensuring you have the energy needed throughout the day.

Starting the day with a nutritious breakfast that includes dairy helps fuel learning!

Word Scramble

SRYBDTAHEROCA

EMIUNM HTAHEL

ZNCI CIMUALC ORNI

AOIDXTAITNN

TVIINM C

BEIRF ENPRTOI

IN A CUP

Let’s shake some BUTTER!

2 cups cold heavy whipping cream 1 ounce plastic cups with lids

Pour 2 tablespoons of heavy cream into each portion cup. Place the lid on each cup, and distribute to students.

Shake the container until butter forms a soft lump. Continue to shake until buttermilk separates out of the lump and the container contains a solid lump of butter and liquid buttermilk. The process should take 3 to 5 minutes.

To strain, pour off or drink the buttermilk, leaving only the solid butter.

OPTIONAL: Remove the lump of butter, and wrap it in plastic wrap. Refrigerate until you are ready to serve.

For more information, visit FloridaMilk.com/in-the-schools