1. Success Stories from University of Nebraska-Lincoln Children’s Center
“We do two menus a year, spring/summer and fall/winter, which both are 5 week rotating menus. We worked really hard to make some healthy changes on our fall/winter menu. We added new vegetables to our menu, asparagus, beets and brussels sprouts, due to the encouragement and help we have received from the NAP SACC program. We have also added ground turkey in place of beef in the meat sauce of our spaghetti and our goulash. In addition, we have also removed several of our prepackaged snacks and added in more fresh veggie options including a great bean and corn dip which many of the children loved.”
“It was unanimous in the classrooms that beets are "yummy, yummy", they were well received by the children. Plus, they added a beautiful purple color to our lunch plates which was probably a first for us. The only other purple item that I can think of is our blueberry/yogurt smoothie which is an item we served for snack in our spring/summer menu.”
“Brussels sprouts were described by teachers and children as looking like lettuce, but tasting like broccoli. We serve family style so the children get to choose what they want. On Brussels sprout day one of our toddlers almost ate 7 of them!”
“One preschool child in a classroom of 20 said that she eats asparagus at home, so we are delighted to be able to serve some foods that children may not be able to try otherwise.”
Quote provided by Jaci Foged, Director of UNL Children’s Center – October 2011

2. Success Story from Trinity Infant and Child Care Centers (2 sites)
“At both Centers, all classrooms asked parents to help bring in healthy snacks for our Valentine’s Day celebration and not to bring cookies, cupcakes, etc. Instead of focusing so much on sweets as we did in the past for holiday parties, classrooms made things like fruit kabobs, friendship fruit salad, smoothies, fruit pizza, cheese hearts, and heart peanut butter/Jelly sandwiches. One room had families bring pink or red fruits and vegetables. Some of the staff commented on how they felt so much better at the end of the day compared to how they used to feel after classroom holiday parties.”
“We have also changed the policy for birthday celebrations. We have given the parents some healthy options of foods they can bring to celebrate their child’s birthday. We were nervous how it would go over with the parents and children but they have been very receptive to this change.”
Quote provided Deanna Turner, Director of Trinity Infant and Child Care Centers – March 2012

5. Success Stories from Southeast Community College Child Development Center
“Our NAP SACC Trainer ordered us some great materials from the USDA and one of the items we received and used was an educational storybook called “The Two Bite Club.” It encourages the kids to try new foods from each food group by eating just two bites, just like the characters in the story. After reading the story, our four and five year olds created a banner called “The Two Bite Club,” which hangs in the front area of our lunch room. When they try a new food or food they typically don’t like, the children are able to write their name on “The Two Bite Club” list. This has been a successful tool in positively encouraging children to eat more variety of foods.”
“We have made changes to our menus as result of learning more about nutrition from the NAP SACC trainings. A couple of these include eliminating juice from our breakfast menus and replacing it with fruit or milk. Also we have been serving more of a variety of colors of vegetables at lunch.”
“Since participating in NAP SACC our individual classrooms have been including healthier recipes for their classroom cooking activities and have used a wider variety of foods in their cooking. The classrooms try and share the recipes with the families as well so they can make it at home too.”
Quote provided by Kari Schell, Director of SCC Child Development Center - March 2012

6. Success Stories from Aspen Child Development Center
Quote provided by Jenny Schmitz, Director of Aspen Child Development Center - March 2012
“Since participating in NAP SACC one of the ways that we’ve increased the amount of physical activity provided for the children is by taking advantage of the time that children wait in line for various things or wait in the classrooms for their other friends to arrive. This “waiting time” used to be inactive time but now we use this time for the children to be active in some way or another, such as marching, doing arm circles, jumping jacks, etc. It has been a great change.”
“Prior to participating in NAP SACC we didn’t have very many posters, pictures, or books in the classrooms or common areas that promote good nutrition and physical activity. Now with the resources and posters we’ve been given we have pictures, posters, and books in every room almost.”

7. Success Stories from St. Mark’s Preschool/KIDZONE, Inc.
Quote provided by Lynn Murray Smith, Director of St. Mark’s Preschool/KIDZONE, Inc. - August 2012
“We made changes to include more fresh fruits and veggies, more frozen fruits and veggies rather than canned. Any fruits served from cans will be in their own juices in the future rather than in sweetened syrup. We are working on incorporating more colorful veggies and a variety of fruits.”
“We put a number of food posters in our center. We have had positive feedback from our parents about them. They are really excited to see the changes we are making in the food choices for the children.”
“We have been working on increasing the amount of physical activity the children get. We are taking them outside more often or folonger sessions. In addition, we are adding a physical activity time with stretching and body movements after chapel each morning before the children return to their classrooms.”

8. Success Stories from CEDARS Early Childhood Development Centers
Quotes provided by Sarah Dankernbring, Director of Carol Yoakum site & Jill Snyder, Director of Northbridge site – August 2012
“One change our center has made since participating in NAPSACC is added fruits to our breakfast menu instead of just serving fruit juice. We also have purchased frozen fruits to use so we can continue this through the winter months when fresh produce is less available and more expensive.”
“During the NAPSACC training we learned of new, creative ways to increase the amount of physical activity in our classrooms. One way we put this to use was by having several of the classrooms hold their own Olympic games. They participated in activities that included balloon volleyball, running with feathers in their toes (big hit J) and crab walking. Medals were given to all contestants and several parents commented that the kids talked about their experiences at home.”