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Success Story: Girls on the Run

By Faith Savaiano

Twenty years ago in Charlotte, N.C., a young woman began the first Girls On the Run (GOTR) team as an individual effort. But when the program was covered in Runner’s World, a running-focused magazine, the demand for this girls-specific running program exploded. Today, GOTR has more than 200 councils across all 50 states, serving more than 200,000 girls each year.

The program’s rapid growth presented the young organization with the challenge and opportunity to develop a more structured curriculum, according to Dr. Heather Pressley, senior vice president of mission advancement.

“The team at headquarters realized that the organic growth was great but it was very fast, [and] we needed to look into the quality and consistency of the program across sites where it was being offered,” Pressley said. “We took the original concept of building confidence through running and created an intentional curriculum with measurable physical, social, emotional, and life skills outcomes.”



Students harness healthy habits at Camp Fire Wise Kids®

By Tiereny Lloyd

For the students and staff of Camp Fire Wise Kids® afterschool programs in and around Dallas, Texas, health is all about balance. By emphasizing the importance of a balanced diet and of balancing “energy in” and “energy out,” staff hope to empower children to make a lifetime’s worth of healthy and wise choices.

Like other Camp Fire programs across the nation, the Wise Kids program relies on the “Thrive{ology}” framework. Described as a “research-based, measurable approach to youth development,” Camp Fire developed the approach in partnership with the California-based Thrive Foundation for Youth. It comprises four components:

  1. Helping children identify their “sparks” – that is, their interests and passions
  2. Guiding them to adopt a “growth” mindset – the belief that they can learn new skills all the time
  3. Urging them to set and manage goals for themselves
  4. Encouraging them to reflect on what they’ve done and accomplished

Camp Fire Lone Star layers its Wise Kids framework over the health and physical education standards written into the Texas Essential Knowledge and Skills (TEKS) standards issued by the state’s department of education. The health and physical education standards are generally in line with the Healthy Eating and Physical Activity (HEPA) standards developed by the National AfterSchool Association.



New resource: “STEM and Wellness: A Powerful Equation for Equity”

By Julie Keller

Would you rather have the students in your program learn to code or be able to run a 5K?

That question focuses on one of the main issues that face afterschool programs every day: how do we give our kids more, with less? Everyone wants healthy, active kids who are also receiving important academic enrichment they may not find in the school day. With STEM and wellness both on the rise in popularity and importance while funding and resources are slashed, how are out-of-school time (OST) providers to prioritize one or the other?

The National Afterschool Association (NAA), Alliance for a Healthier Generation, Afterschool Alliance, and National Girls Collaborative Project (NCGP) have collaborated to come up with a solution. “Imagine the potential of empowering the 10.2 million children in afterschool programs with science, technology, engineering, and math skills, while providing them with opportunities to eat healthy and stay active,” reads the first sentence of “STEM and Wellness: A Powerful Equation for Equity.”



Weekly Media Roundup: July 6, 2017

By Luci Manning

Young Inventors: Students Learn STEM Skills in Summer School Class (Logansport Pharos-Tribune, Indiana)

Sixty-five students from Lewis Cass and other area high schools are dismantling VCRs, building catapults and learning about how to grow vegetation on other planets as part of a STEM-focused summer program. The classes give kids a chance to create inventions using household items and increase their independence and creativity. “STEM is good for every kid,” program organizer Cindy LeDuc told the Pharos-Tribune.

Annual Summer Meals Program Kicks off in Philly (CBS Philly, Pennsylvania)

South Philadelphia’s Aquinas Center kicked off its annual Summer Meals program last week. “The city of Philadelphia is looking to provide activities and encourage active healthy lifestyles and educational opportunities as part of the fun, safe, Philly summer and out of school time initiatives,” Mayor Jim Kenney said. More than 1,000 free food centers throughout the city will offer summer meals to all kids under the age of 18, regardless of household income or other factors, according to CBS Philly.

Circuit Boards, Web Development and Summer Fun (Castle Rock News-Press, Colorado)

The University of Colorado South Denver has partnered with Coding with Kids to bring coding and STEM instruction to Denver students between the ages of 5 and 16 this summer. Kids learn everything from the basic concepts of coding to game development, robotics and web development. “Not only are these skills transferable in other aspects of their lives, but they also give these kids something to be passionate about,” Coding with Kids regional director Hardy Bora told the Castle Rock News-Press. “We want to share our passion for coding and lifelong learning with these kids. We want to teach them how to learn, not what to learn.”

New Albany Students Blend Classroom and Kitchen (Northeast Mississippi Daily Journal, Mississippi)

A unique program at New Albany Middle School is blending math and cooking for about 30 students this summer. Kids in Integrating Math Through Cooking, part of the 21st Century Community Learning Center program, learned how fractions and proportions can be applied outside the classroom by analyzing recipes and multiplying portions four mornings a week this June. They also learned basic kitchen skills. “It’s amazing to see how much the children learned that they’ll use for the rest of their lives,” program director Maia Miller told the Northeast Mississippi Daily Journal. “I can see we have some budding chefs in the making.”