Have a Wonderful Spring Break!

Enjoy your vacation week, and I’ll see all of you students back at school on Monday, March 30th.  Thank you to all of you who have provided me with your poetry in typed form.  If you haven’t finished that, please make sure to do so over the next week.  If you have any free time, you might also consider working on your heritage doll and report.  Again, enjoy your break!

This Week’s News

Below is a summary of the fundraising proceeds that are being used to offset the per student camp cost. The total camp cost is $19,530.00 ($315.00 x 62 students). With the PTO’s contribution and the efforts of all of you, the students have raised $14,694.00.

Below is a summary of the fundraising proceeds to date that are being used to offset the camp cost.

6th Grade Fundraisers Event Net Income
May, 2014 (5th grade year) Pasta Feed (Open House) $2,721
August, 2014 PTO Contribution $3,100
October, 2014 Haunted House $4,744
November, 2014 Mixed Bags Fundraiser $2,037
December, 2014 Holiday Store $1,000
March, 2015 Talent Show Snack Shack  $1,092
Total to Date $14,694

 
This brings the total cost of camp per student to $80. Payment is due in full by Wednesday, April 15th.

This Week’s News

Congratulations to the Room 10 Young Writers’ winners:  Anna, Julia, and Madison.  The Old Adobe Young Writers’ Tea to honor all class and school-wide winners is scheduled for Wednesday, April 8th.

Here’s this week’s nutrition tip:

The Dietary Guidelines for Americans calls a healthy eating pattern “an array of options that can accommodate cultural, ethnic, traditional and personal preferences and food cost and availability.” Make half your plate fruits and vegetables; one-quarter protein, such as lean meats, black beans and tofu chunks; and one-quarter grains, preferably whole grains.

With each meal, the Dietary Guidelines recommend fat-free or low-fat milk, yogurt or cheese.

With the increasing varieties of foods available today, people who live anywhere can follow the recommendations of the MyPlate.

Examples of healthful menus from ethnic traditions that follow the MyPlate:

Chinese: Stir-fried chicken and vegetables such as bok choy, snap peas, carrots and bean sprouts; brown rice; and a dish of lychee fruit.

Italian: Minestrone (a hearty, tomato-based soup with beans, vegetables and pasta) with kidney beans added for folate, fiber and protein; gnocchi (flour or potato dumplings) with chopped vegetables like spinach mixed into the dough and served with lycopene-rich tomato sauce.

Greek: Tzatziki sauce (a creamy dressing of low-fat yogurt, garlic and cucumber) served on pita sandwiches or as a dip with vegetables; and dolmas (grape leaves stuffed with ground meat, vegetables such as bell peppers, eggplant and squash, rice, dried fruit and pine nuts).

Mexican: Jicama (a crisp and slightly sweet root vegetable) peeled, sliced and served on a salad with lime vinaigrette or chopped for a crunchy addition to salsas; and gazpacho (a cold tomato-based raw vegetable soup) made with spinach or romaine lettuce.

Source: Academy of Nutrition and Dietetics, 2013

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