  In celebration of Spring and the - sometimes! - warmer weather, Foothill staff and students donned their tropical attire on the last day of class before Spring Break.
If you are traveling, we wish you safe travels and look forward to seeing everyone when school resumes on Monday, April 3rd at 8:15 a.m.
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 Foothill Elementary is incorporating WOBBLE stools, yoga balls, floor cushions, and more flexible seating into classrooms. By providing alternative, non-traditional seating arrangements, students feel empowered to choose a place in the classroom that makes them feel safe, relaxed, comfortable, focused and successful. In addition, new seating options will allow for increased physical activity - which enhances the learning process. Students strengthen their abilities to participate as a community, improve communication skills within collaborative groups, develop a stronger understanding of how and where learning works best for them within the classroom and engage in critical thinking activities. The goal of flexible classroom strategies is to see students’ grades improve, observe increase happiness and overall engagement, watch participation through invigorating conversation grow and aid students to develop smart, independent choices.  In addition to empowering students to take control of their learning and establishing strong community within the classroom, flexible seating options incorporate movement. In Eric Jensen’s (2000) article Moving with the Brain in Mind, he confirms that the brain learns best and retains most when the organism is actively involved in physical activity. Sitting still in a chair for more than a 10-minute interval is likely to have effects on both the physical and mental self. A child’s mental state becomes fatigued, which ultimately affects his/her learning.
“I believe it should be a birthright in this country that every kid, every day, has healthy delicious food in schools” – Ann Cooper, BVSD Director of Food Services
The USHFC (United States Healthful Food Council) developed Responsible Epicurean and Agricultural Leadership (REAL) Certified to be the trusted, nationally recognized mark of excellence for food and foodservice operators committed to holistic nutrition and environmental stewardship. After undergoing an audit to determine its level of healthful and sustainable food service practices, Boulder Valley School District recently became the first public school district in the nation to be REAL Certified by the USHFC. This prestigious certification is awarded to food and food service operators who stand out from others in the industry for their Responsible Epicurean and Agricultural Leadership (REAL): 
RESPONSIBLE — provides nutritional benefit EPICUREAN — preparation enhances food quality and experience AGRICULTURAL — comes from the safest and highest food quality sources LEADERSHIP — enables better choices At the School Food Project, we believe that for kids to learn, think and be the best they can be, they have to eat well. Because of this, we are dedicated to improving the health of each student by providing healthy food and offering nutrition education programs to grow young bodies and minds. We serve fresh and nutritious food every day. This amounts to nearly 13,000 scratch-cooked meals each day! We use locally sourced and organic ingredients whenever possible, and we avoid highly processed foods, high fructose corn syrup, chemicals, dyes and food additives. Salad bars are offered daily at every school and are stocked with fresh, delicious and when possible, local farm fresh produce. |
ContributorsThe Foothill Elementary PTO welcomes all Foothill parents, students and staff to contribute their thoughts and ideas to our blog. Archives
August 2019
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