Schools play a critical role in improving the dietary and physical activity behaviors of children and adolescents. Schools can create environments that are supportive of healthy eating and physical activity by implementing policies and practices. Providing students with learning opportunities that support healthy eating and regular physical activity is also important for students to learn about and practice these behaviors. CDC synthesized research and best practices related to promoting healthy eating and physical activity in schools, culminating in nine guidelines. These guidelines were informed by the Dietary Guidelines for Americans,1 the Physical Activity Guidelines for Americans,2 and the Healthy People 2020 objectives related to healthy eating and physical activity among children, adolescents, and schools.3 The guidelines serve as the foundation for developing, implementing, and evaluating school-based healthy eating
• 1/2 cup granulated sugar • 1/3 cup brown sugar • 1 cup apple sauce • 1/4 cup vegetable oil • 1 tsp vanilla extract • 1 1/2 cup all-purpose flour • 1 tsp baking soda • 1/2 tsp baking powder • 1/2 tsp salt • 1 tsp cinnamon • 1/2 tsp nutmeg • 1/8 tsp cardamom • 1 heaping cup shredded zucchini, 1 medium zucchini • 1/2 cup walnuts
1.Preheat the oven to 350 F. Spray a 8×4″ loaf pan and set aside. 2.Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini and set aside. 3.In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. 4.In a separate bowl combine flour, baking powder, baking soda, salt, and spices. 5.Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts. 6.Transfer batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely. 7.To store, cover bread in saran wrap or tin foil and store at room temperature for 3 days.