Wellness
The Belton School District places a high level of importance on the health and well-being of staff. That's why several years ago a wellness program was established. New to the program this year is the Wellness Coordinator, Kate Zeysing. Kate will serve to coordinate a wide variety of health and wellness initiatives staff can participate in, including routine exams, diet and fitness, smoking cessation, and more. Use the links below to learn more about wellness program offerings.
Wellness Incentive Plan
Incentive Form 2008-2009
Health Champions
Meet Your Health Champions of Belton School District
Partnerships
Belton Parks
High Blue (Belton Community Center)
The View Fitness Center in Grandview
YMCA
Track your progress
Other Resources
News & Events
A Healthier You Newsletter: May
Summer Wellness Classes!!!
June : Alive and Well: Cultivating a Stress-Resistant Life
The goal of this program is to help you get in touch with tangible ways that unbalanced stress can affect the quality of life. Stress is part of our growth – it is finding the balance point that makes it possible for us to continue to experience and expand within a lifetime. Becoming aware of our “balance point” and utilizing strategies to stay there as often as possible is the key. As we become aware of our habits and patterns, we then have the opportunity to make different choices that can bring great satisfaction, freedom and connection with our daily life.
Over the course of 4 weeks you will have the opportunity to investigate what your stress looks like, how you experience and how you cope. Our format will be experiential in nature with practical techniques taught and practiced. Individual investigation will be accomplished through work in the “Stress Management Journal – 28 Days to Stress Mastery.” The journal is an opportunity for honest, self-reflection on your daily stress experience and coping habits.
Tuesdays, June 2 – 23rd
3-4pm
CO 3 rd Floor Board Room
Materials provided
10 person minimum/ 15 person max
Visit the following link to register: http://www.carondelethealth.org/welllife/onsite_class.asp
Contact kzeysing@bsd124.org with questions
June & July : Weigh To Go!
Weigh To Go! is designed for people who are seeking a structured, individualized and effective weight loss program. This class provides each participant with a specific calorie level and meal plan to promote gradual and consistent weight loss. The Registered Dietician instructor will provide accurate nutrition information and interactive activities that assist in making effective changes in food choices, eating behaviors, and physical activity to promote weight loss success. Six weekly group sessions create the environment for healthy changes then continued education and support is provided with four additional monthly sessions for continued weight loss and weight maintenance success.
Wednesdays, June 3 – July 8
3-4pm
CO 3rd Floor Board Room
Taught by a Registered Dietician
10 person minimum/ 20 person max
Visit the following link to register: http://www.carondelethealth.org/welllife/onsite_class.asp
Contact kzeysing@bsd124.org with questions
Success Story
Erin Smith from Scott Elementary shares her personal wellness success story....
"I began this journey in October of 2006. My father had a liver transplant in April and I put on 75 pounds stress eating during his illness. I can remember stepping on the scale in October and it read 280 pounds. I had never weighed that much in my entire life and it scared me. I knew I had to get control over my eating or I would be more than 300 pounds before I could blink. I had always been overweight and suffered through my elementary and high school years, but I was finally ready to take control of my life and get it together.
I am a very picky eater so I had to find a diet that worked for me. For example, I do not eat vegetables so salads were out and I don’t eat fish either. I do enjoy lots of fruits and eventually discovered foods that worked for me. There was a lot of trial and error. I focused on eating 1200 calories or less a day and working out 4-5 times a week. Now that I have reached my goal, I eat about 1400 calories a day and still continue to work out 4-5 times a week. I stay disciplined because I love the way I look and life is fun. I can go out and actually pull something off the rack and it will fit. I feel better about myself and the way I look.
I definitely faced challenges in my 2 years of hard work. When it was treat day in the lounge I would not eat and often ate before I went to functions rather that at the function. I have let up some now that I have reached my goal and will eat small portions, but struggle with buffets because of portion control. For me, it is all about portion control. I have a cut-off and make choices like taking the stairs or eating a baked potato instead of French fries. It is all about moderation. A person only gets one chance at life and it needs to be enjoyed, but within reason. It is okay for me to have a cookie as long as I don’t eat an entire box.
I have participated in the annual health screening the district offers for the last 3 or 4 years.
I am more than happy to talk to others about my success and struggles with losing/maintaining weight loss. It is not an easy thing to do and can be extremely frustrating, but it is totally worth it. I am so much happier, willing to try new things, and have actually discovered who I really am. When I was so heavy, I worried about what others thought of me and was scared to try things. My weight really held me back. Now, I am open to new adventures and ready to tackle the world!"
Erin Smith - Scott Elementary
Featured Recipe
Easy Shepherd's Pie Recipe – Altered for a Healthier You!
Ingredients:
- 1 ½ - 2 lbs ground round beef
- 1 onion chopped
- 1-2 cups vegetables - chopped carrots, corn, peas
- 1 1/2 - 2 lbs sweet potatoes (4-5 big ones)
- 6 tablespoons butter (1 stick)
- 1/2 cup beef broth
- 2 tablespoons cinnamon
- Salt, pepper, other seasonings of choice
- Large 9 x 13 baking dish
Preparation:
- Cut off ends of sweet potatoes, and cut in half if extra large to cook faster. Bake in oven for 50-60 minutes at 450 degrees F, or until very soft.
- While the potatoes are cooking, melt 2 Tablespoons butter (1/4 a stick) in large frying pan.
- Sauté onions in butter until tender over medium heat (10 minutes). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
- Add ground beef and sauté until no longer pink. Add salt and pepper. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
- When potatoes are done, peel off skin and mash potatoes in bowl with remainder of butter and 1 tablespoon of cinnamon.
- Place beef and vegetable mixture in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. Sprinkle remaining cinnamon over the top.
- Cook in oven at 400 degrees F until beginning to brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves 4-6.