Implementing a 10-minute Relaxation and Healthy Snack Time Program for Fourth Graders to Measure the Effects on Alertness and Stress Level

4363 Words 18 Pages

Problem Statement:
Adolescents feel the pressure of state tests, common core, and standards more now than ever before. The students are being pushed to their limits and it is causing stress. The students encounter long periods of rigorous classwork without any break, with high expectations of productivity. This research proposal will examine the ways that a 10-minute break from all cognitive tasks with the inclusion of a healthy fruit snack can reduce that stress and improve student alertness. Research has shown that recess types of breaks are correlated with an increase in productivity and student behavior and it has also shown that there is a strong correlation with a healthy diet and brain functioning. With all this
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The timing, location and guidelines usually vary. Some schools have recess that lasts for up to 45 minutes, while others can be as brief as 10 minutes (Ramstetter, 2010). It has been found by the School health policies that in 2006 only 74% of elementary schools provide regular recess for all grades in the school. The information that is accessible on recess is unreliable because the school principal is the one who reports it and may overestimate the actual amount of time allotted for recess. According to a study done by the American association for child’s right to play, 40% of public schools have eliminated or are planning to eliminate 1 recess period from the school day (Stein, 2009). The one opportunity students do have to escape from the stresses of schoolwork is vastly inconsistent across the country. Adolescent obesity has also become a serious epidemic. In the last 30 years the obesity rate among children has almost tripled, and is now near 17% with another 17% of children that are considered to be overweight (McClure, 2013). As of 2007, 88% of adolescents consumed at least one snack per day. Unfortunately the adolescents are choosing snacks that are salty, crunchy, and based on taste rather than nutrition (Crawford et al, 2007). There has been research conducted that links healthy foods to physiological and cognitive functioning, these foods can be referred to as “brain foods” (Bordoni, 2012). Snacking, any

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