Toledo student admitted to Brown University
From the Lincoln County School Dis-
trict website (lincoln.k12.or.us); posted
April 28, 2016
Toledo Jr./Sr. High student Savanna
Rilatos has been admitted to Brown Uni-
versity in Providence, R.I.
Brown is the seventh-oldest institution
of higher education in the United States and
one of the nine Colonial Colleges estab-
lished before the American Revolution.
“Savanna has worked incredibly hard
for this honor,” commented Toledo Jr./Sr.
High Principal Clint Raever. “She cur-
rently serves as our ASB president and
editor-in-chief of the school newspaper.
Her grades are great and she is heavily
involved in community service. I am not
surprised by her admittance to this school
as she has persevered and strived for the
best over her years here at our school.”
Admission to Brown is very competi-
tive, with an acceptance rate of 8.5 per-
cent. It is a private, Ivy League research
university founded in 1764.
At its foundation, Brown was the first
college in the United States to accept
students regardless of their religious
affiliation.
“Congratulations to Savanna. We are
all extremely proud and excited about what
the future holds for her,” said Superinten-
dent Steve Boynton.
Editor’s Note: Savanna Rilatos also
has received a Gates Millennium Schol-
arship. The Gates Millennium Scholars
(GMS) program is funded by a grant from
the Bill & Melinda Gates Foundation.
The goal of the GMS program is
to promote academic excellence and to
Courtesy photo from LCSD
Savanna Rilatos
provide an opportunity for outstanding
minority students with significant finan-
cial need to reach their highest potential.
Nutritional highlights from year for Head Start families
By Nancy Ludwig, MS, RD, LD, Siletz
Tribal Head Start Nutrition, 2016
Holmes makes Honor Roll
With love from Mom, Robert, and
brothers and sisters
Congrats to Loren Holmes for
making Honor Roll. Loren is in the
third grade at Siletz Valley School.
We are proud of you, son. Keep
up the good work!
USDA
distribution
dates for June
Siletz
Wednesday
Thursday
Friday
Monday
Tuesday
June 1
June 2
June 3
June 13
June 14
9 a.m. – 3 p.m.
9 a.m. - 3 p.m.
9 a.m. - 3 p.m.
9 a.m. – 3 p.m.
9 a.m. – 3 p.m.
Salem
Monday
Tuesday
Wednesday
Thursday
June 20
June 21
June 22
June 23
1:30 – 6:30 p.m.
9 a.m. – 6:30 p.m.
9 a.m. – 6:30 p.m.
9 – 11 a.m.
At the end of the school year, I offer a
recap of key nutrition points. While these
points are directed to Siletz Tribal Head
Start families, the message is broad and
wide-reaching.
Traditional foods and nutritional
equivalents
In today’s busy world, nutritious foods
need to be easy to prepare and traditional
foods can sometimes be substituted with
nutritional equivalents. I invite families to
move toward culturally optimal nutrition.
Traditional foods have many advan-
tages, yet in many ways are a challenge
due to limited access to land, potential
contamination and limited time (espe-
cially for busy Head Start families).
In summary, traditional foods do not
include wheat, milk or sugar (also known
as white flour, soft drinks, milk and milk
products). Traditional foods are variable
depending on climate and location, but
generally favor nutrient-dense foods that
are low in starch and sugar.
It appears to me that the loss of
traditional practices has contributed to
growing health problems. I believe that
an important way to prevent and treat
diabetes and other chronic disease is to
transition back toward this traditional diet
or to a holistic approach with nutritionally
equivalent foods.
June is the month that we attend our
national conference, this year Traverse
City, Mich., during the second week of
June. Please note the distribution dates as
posted and look at your appointment slip
because it is really difficult to reschedule
you at this time of year.
The Salish Food Mound, as described
by Drs. Leslie Korn and Rudolph Ryser,
is composed of 33 percent leafy greens,
berries and fruits; 45 percent meat, fish
and fowl; 20 percent fats and fish oils; and
2 percent roots and sweets.
Be sure to Like us on
Facebook at Siletz Tribal
FDPIR. I’m posting recipes,
distribution dates, pictures
and food safety tips.
It turns out that the composition of
the Salish Food Mound is similar to the
popular Paleo diet (short for Paleolithic).
It isn’t only American Indian people who
benefit from this approach.
Joyce Retherford, FDP Director
541-444-8393
Lisa Paul, FDP Clerk/Warehouseman
541-444-8279
For more information, check out the
book Preventing & Treating Diabetes Nat-
urally The Native Way by Leslie E. Korn,
Ph. D., MPH and Rudolph C. Ryser, Ph.D.,
2009, DayKeeper Press, Olympia, Wash.
Nutrients needed for your child’s
healthy eating
Empowering children with healthy
habits and choices
1. Protein: It is a good idea to include
a protein source with each meal and
snack (which can be thought of as
a mini-meal). Protein is needed for
children to grow and repair.
2. Fats: Healthy fats and essential fatty
acids are critical to health. Essential
fatty acids include the omega-3s found
in fish oil. A simplified way to look at
which fats are healthy is to look toward
nature. Oils that are found in naturally
fatty foods or are easily extracted are
likely to be healthy when fresh. Exam-
ples include fatty fish, nuts and avocado.
3. Carbohydrates: It isn’t always clear
how much carbohydrate we need.
Children may actually need more
carbohydrates than adults. Most of
today’s children, however, get too
much sugar. Sugar and high fructose
corn sweeteners are among the big-
gest problems. Not only do sugars
provide empty calories (meaning
calories without other nutrients like
vitamins and minerals), they also set
the stage for unhealthy cravings and
can lead to excessive weight gain,
tooth decay and other chronic disease.
4. Vitamins and minerals: To make sure
your children get enough vitamins and
minerals, include fruits and vegetables.
Vegetables are nutrient-dense because
they generally are high in vitamins and
minerals and low in calories. It is diffi-
cult to eat too many vegetables! Meats,
fish, poultry, nuts, beans and eggs also
are rich in vitamins and minerals as
well as proteins and fat.
5. Water: If parents consistently offer
water every day, children usually will
get used to it and may even grow to
prefer it to other drinks. People who
drink sugary drinks instead of water
consume a lot of sugar and many
extra calories. This alone can lead to
significant weight gain. Water is the
best drink for the body. It contains
no sugar, artificial sweeteners or col-
ors, or calories. Children who drink
water have a definite health benefit
over those who do not. Water affects
every organ in the body and plays a
significant role in life and maintaining
good health.
In supporting your children to learn
healthy eating habits for a lifetime, it is
important to honor the child’s responsi-
bility to decide how much and whether
to eat what you serve. For this to be suc-
cessful, parents also need to follow their
foundational responsibilities of what,
when and where.
Children need to feel secure with a
certain amount of routine around when
and where meals and snacks are offered.
Children make the best choices when
presented with only healthy selections
(meaning each choice is a good selection).
Young children feel empowered and
learn from making choices. Parents help
them succeed by not offering choices that
are inappropriate. Also avoid yes or no
questions. For example, rather than “Do
you want vegetables?” ask “Do you want
carrots or peas with dinner?”
This approach is known as The Divi-
sion of Responsibility and is described
further in the book Child of Mine – Feed-
ing with Love and Good Sense by Ellyn
Satter. She also wrote a book called How to
Get Your Kid to Eat … But Not Too Much.
Magic happens in the kitchen
Remember to include your children
in nourishing cooking projects. Remem-
ber to have the dinner table be a place
of love, support and sharing. Remember
to share love and positive messages with
your children.
In the kitchen, children are empow-
ered to learn to cook, to help, to connect
with family, to recognize when they are
hungry and when they are full, to share
what happened each day and more. The
kitchen is a place where children are nour-
ished not only by nutrients and flavors, but
also by affirmations that help them know
just how special they really are.
This nurturing work is ongoing. From
my perspective, much of that nurturing
and nourishing magic happens in the
kitchen. Keep your kitchen a place of love
and magic.
Siletz Tribal Head Start is an impor-
tant and influential program. I am pleased
to have assisted in supporting family nutri-
tion education.
June 2016
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Siletz News
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