Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 3 of 7 · from the scan, no model involved
Scholastic Bowl team defeated Strasburg and Manassas Park by wide margins and lost to George Mason in a competitive match. In pre-season competition, Rapp finished 6th of 20 mostly larger schools in invitational matches at Spottswood HS.
RCPS Promotes Wellness / Physical &
Emotional Fitness
In July 2004 the Rappahannock County School Board adopted a Strategic Plan to work on improving services for students. Teams of employees and parents worked over an 18-month period to recommend improvements in ten areas targeted for improvement. During the 2005-2006 school year several teams, including the Wellness-Physical Fitness team, made recommendations to the School Board. The WellnessPhysical Fitness team’s first recommendation was to “Consider developing healthy nutritional habits in children. Have the Food Services staff and the Culinary Arts III class serve as a team to develop healthy recipes for the cafeterias.” Recently RCHS Culinary Arts Teacher Mary Arthur and RCPS Food Services Director Brenda Payne met and decided to focus on three areas this school year:
a) At least twice during the year the Culinary Class will slice potatoes that will be baked in a little olive oil and served as “home fries.” This will replace processed French fries.
b) The Culinary Class will collaborate with the Food Services program on the development of several menus. Fliers will be distributed listing the nutritional content of those meals.
c) Also, Arthur and Payne agreed that substituting chicken for ground beef would lower the fat content of chili made in the cafeterias.
The two noted that healthier foods are already being served in the RCPS cafeterias as a result of the use of salad bars at each school with choice of fatfree dressings, the Farm to Cafeteria pilot program at RCHS, and the Food Services Director’s efforts to eliminate food and snack machine selections that contain trans-fat. Also, the two school cafeterias no longer use deep fat fryers for food preparation.
A second recommendation
92.7%