BPS Wellness

The District Wellness Advisory Committee participates in the development, review, updating, and implementation of the Local District Wellness Policy and Wellness Guidelines. The Wellness Committee members include school administration, a school committee representative, school nurses, food services, teachers, members of the community, students and parents.

The committee meets four times a year and develops annual goals to positively impact the health and wellness of the BPS community. This newsletter is one of our goals for this school year to increase communication and share important wellness information and tips with parents, guardians and community.

Co-Chairs:

Julia Pachico - Director of Health Services

Madi Campagna - District Food and Nutritional Director

Halloween is right around the corner! While trick-or-treating is one of the most exciting traditions of the season, the massive influx of sugary treats can leave parents feeling overwhelmed.

The BPS Wellness Committee believes in taking a positive, balanced approach to Halloween. Rather than restricting or demonizing candy, we encourage establishing mindful routines that keep kids safe, healthy, and happy. Here are a few practical strategies for managing the candy stash this year:

1. Fuel Up Before You Head Out

Before trick-or-treating begins, serve a balanced, protein-rich meal or hearty snack (e.g., turkey wraps, chili, or fruit with peanut butter). Eating a nutritious meal first prevents kids from filling up on candy while walking from house to house and stabilizes blood sugar levels.

2. Practice Mindful Moderation & Division of Responsibility

Avoid endless snacking straight out of the bag. Instead:

• The Night Of: Allow children to pick out a few favorite pieces to enjoy on Halloween night.

• The Days After: Integrate 1–2 pieces as a dessert or side with lunch/dinner rather than consuming candy throughout the day. When candy isn't forbidden, kids are less likely to obsess over it or overeat in secret.

3. Try the "Switch Witch" or Buy-Back Programs

If your trick-or-treater comes home with a giant pillowcase full of candy, consider these fun alternatives to reduce the haul:

• The Switch Witch: Kids leave a portion of their candy on the counter overnight for the "Switch Witch" to trade for a non-food reward (a toy, a book, a game, or a fun experience).

• Local Dental Buy-Backs: Check in with local Barnstable dental offices—many run Halloween Candy Buy-Back events where children can trade candy for cash, small prizes, or care packages sent to troops overseas.

4. Keep the Focus on Fun & Oral Hygiene

After eating sweet treats, encourage immediate tooth brushing—especially after sticky, gummy, or chewy candies, which cling to enamel and increase the risk of cavities.

Remember, Halloween is just one night! Fostering a healthy relationship with food involves building habits of moderation, balance, and enjoyment without guilt.

Wishing all of our Barnstable Public Schools students and families a safe, happy, and healthy Halloween!

Hello everyone!

My name is Julia Pachico and I am the new Director of Health Services for Barnstable Public Schools. I was previously a school nurse at West Villages Elementary and have been in pediatrics for over 13 years. I am a board certified pediatric nurse practitioner and recently completed my doctorate in pediatric nursing through Purdue University. I look forward to meeting all of you throughout the school year and can't wait to see what we can accomplish with this committee.

- Julia Pachico

This past summer, the Barnstable Public Schools summer food program, Summer Eats, achieved a major milestone, serving 6,554 free breakfasts and lunches to local youth across six locations from late June through July. This marks a nearly 25% surge in participation over 2025 for the federally subsidized program, which provides barrier-free meals to anyone 18 and under without requiring ID or enrollment. To support the whole child, families were also provided with arts and crafts supplies throughout the summer. Food and Nutrition Director Madi Campagna highlighted that food insecurity doesn't take the summer off, noting that with planned menu adjustments and added programming, the district aims to reach 10,000 summer meals served annually in the coming years.

Our commitment to keeping students fueled and ready to learn continues year-round! In addition to summer meal distribution, Barnstable Public Schools operates the Red Hawk Food Pantry at Barnstable High School, supplying eligible district families with free grocery staples throughout the school year.

We are thrilled to give a warm Barnstable welcome to our new cafeteria leaders for the school year! Jodi Hopkins joins us as the new Lunch Leader at the Barnstable High School Sr./Jr. Cafeteria, bringing her energy and dedication to keeping our high schoolers well-nourished. Over at Barnstable Intermediate School, Guy Winialski has taken the helm as Cafeteria Leader, excited to serve up nutritious, delicious meals to our intermediate students every day.

Both Jodi and Guy are passionate about creating welcoming cafeteria environments where students can refuel, recharge, and enjoy balanced meals. Next time you or your student see them in the lunch line, be sure to say hello and give them a big BPS welcome!

Barnstable Food Services is growing to support even our youngest learners! We are excited to announce that meal services have officially expanded to include the Enoch Cobb Early Learning Center and the Pre-K classroom at Centerville Elementary. Providing early access to balanced, healthy meals helps set a strong foundation for our students' lifelong learning and wellness.

In addition, we have expanded our support into after-school hours by adding a daily snack program for district daycare programs. Students staying after school at United, Centerville, West Villages, Barnstable-West Barnstable (BWB), and Hyannis West now receive nutritious snacks to stay energized throughout the afternoon. We are proud to continually broaden our reach so every child in our district has the fuel they need to thrive!

We encourage all BPS families, teachers, and staff to set up a lunch account using MySchoolBucks! Pre-funding student and staff meal accounts helps keep our lunch lines moving quickly, giving students more time to sit down, relax, and enjoy their meals instead of waiting in line at the register.

Ingredients

• 1 Tbsp. olive oil

• 2 lb. ground beef

• 2 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 (1-ounce) package taco seasoning

• 2 Tbsp. tomato paste

• 3 garlic cloves, minced

• 1 jalapeño, seeded and diced

• 1 yellow onion, diced

• 2 (10-ounce) cans diced tomatoes with green chiles

• 1 (15-ounce) can black beans, undrained

• 1 (15-ounce) can pinto beans, undrained

• 1 (15-ounce) can fire-roasted corn, undrained

• 2 cups low-sodium chicken broth

• Shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips, for topping

1. In a large skillet, heat the olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking the beef up with a wooden spoon, until cooked through and browned, about 6 minutes.
2. Using a slotted spoon, transfer the cooked beef to a 6-quart slow cooker, leaving the drippings behind. Add the taco seasoning, tomato paste, garlic, jalapeño, and onion, along with the diced tomatoes with green chiles and the black beans, pinto beans, and corn with their liquid. Add the chicken broth and stir to combine.
3. Cover and cook on high for 4 hours or on low for 6 hours, until the onion is tender and the flavors are well blended.
4. Serve with shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips for crumbling over the top.

With respiratory illnesses historically spiking in the fall, minimizing germ transmission protects attendance rates and continuity of learning.

• The 20-Second Rule: Build scheduled handwashing breaks into the daily routine—especially before lunch and after recess. Teach younger students to sing "Happy Birthday" twice while scrubbing.
• Sanitization Protocols: Outfit desks, doorknobs, and computer labs with regular sanitation routines. Provide classrooms with accessible alcohol-based hand sanitizer (at least 60% alcohol).
• Clear "Stay Home" Directives: Distribute clear, transparent guidelines to parents indicating that students with a fever of 100.4°F or higher, vomiting, or diarrhea must remain home until they are symptom-free for a full 24 hours without medication.