Health Advisory Council

Kristen Girten – Principal

Ben Goedde – P.E./Health Teacher

Angie Skelton – Cafeteria Manager


Danielle Hudak – RN, BSN, COE, and Parent

Ann Freyberger – RD, CDE, and Parent

Brian Kessler – RRY-NPS, MBA, School Council, and Parent

Debbie Achilles – Teacher

Amy Hart – Teacher and Parent

TBD – Student

TBD – Student


Good Shepherd Catholic School is committed to providing a school environment that promotes and protects children’s health, well-being, and ability to learn, by supporting healthy eating and physical activity. Following the policy of the Catholic Schools in the Diocese of Evansville, Good Shepherd Catholic School will:

  • Engage students, parents, teachers, food service staff, health professionals, and other interested community members in developing, implementing, monitoring, and reviewing school nutrition and physical activity policies.
  • Provide students in grades K-8 opportunities, support, and encouragement to be physically active on a regular basis.
  • Monitor the foods and beverages sold or served at school so that they meet the nutritional recommendations of the U.S. Dietary Guidelines for Americans.
  • Provide students with access to a variety of affordable, nutritious, and appealing foods that meet the health and nutrition needs of students and will provide clean, safe, pleasant settings and adequate time for students to eat.
  • Provide nutrition education and physical education to foster lifelong habits of healthy eating and physical activity and will establish linkages between health education and school meal programs as well as related community services.

Nutrition Education & Wellness

Good Shepherd Catholic School follows health education curriculum standards and guidelines as stated by the Indiana Department of Education. GSCS links nutrition education activities with the Coordinated School Health Program. The goal is to provide the knowledge and skills necessary for healthy eating and a lifetime of good health to students and caring giving adults.

Classroom Nutrition Education

Nutrition Education is taught in grades K-8 designed to provide students with the necessary knowledge and skills to promote and protect health. Nutrition education age appropriate lessons address but not limited to:

  • Benefits of healthy eating, essential nutrients, the use and misuse of dietary supplements
  • How to assess personal eating habits, and how to set and achieve goals for improvement
  • Safe food preparation, handling, and storage
  • Caloric balance between food intake and energy expenditure (physical activity/exercise)
  • Adequate fruits and vegetables, whole grains, and low-fat dairy
  • Planning healthy meals
  • Understanding and using food labels
  • My Plate
  • Evaluating nutrition information, misinformation, and commercial food advertising
  • Integration of nutrition education into core curriculum areas such as math, science, social studies, and language arts
  • Purdue Extension programs include Healthy Happy Me and Professor Popcorn
  • Scholastic News and Current Health magazines
  • Handwashing lessons

Staff responsible for nutrition education will participate in professional development. Ann Freyberger RD, CDE and Robin Deem CHES will serve as resource consultants for diet and nutrition.

Other Nutrition Education and Wellness Activities

  • Cafeteria staff participates in nutrition education
  • Students are be exposed to a variety of food choices and new food experiences
  • Cafeteria staff display nutrition education posters and food facts
  • Nutrition education is be provided to students, parents, and staff through Nutrition Nuggets newsletters
  • Faculty and staff set an example of healthy eating and exercise

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