Pediatric Health Centers

Author Archives: Health n Wellness



Special Thanks to :(AuDSLP) AUDIOLOGY AND SPEECH LANGUAGE PATHOLOGY DIAGNOSTIC AND REHABILITATION CLINIC for providing screenings to our students during the month of March at: School 2, School 5, Napier Academy, Senator Frank Lautenberg and School 15! Thousands of students were screened.  We applaud your team and we are grateful!

Ribbon cutting for School 2 becoming a Full Service Community School as Health N Wellness Services partner with the Board of Education and Oasis, A haven for Women and Children! Welcome to the ‘Eagles nest!’

Screenshot_20190323-153151    FullSizeRender (25)


March 3rd is Dr. Seuss’ birthday !!!  To pay tribute to our favorite children’s author, we have a very healthy poem written by the FSCS Administrator and Health Center nutritionist, Denise Hajjar.


Start your Day the Healthy Way

By Denise Hajjar

Would you drive a car with no gas? This is the question I may ask.


You need to fuel your body and your mind said the Cat in the Hat…that friend of mine.

The Cat in the Hat eats green eggs and ham so why oh

why don’t you eat a clam?

or a snail….or a snake?


Because that can give us a belly ache for goodness sake!

So what is a nutritious breakfast asked Sam I Am?

A slice of whole wheat toast with a touch of Jam!

Or an egg of course, but please no spam! YucK!


Now for some fruit…like some berries or grapes… or nice yellow banana like feeding the apes!


Choose at least 3 from the 5 food groups….even though it may give you the…..Oops!  You can’t say that said Sam I


Oh never mind that said the Cat in the Hat…

These are my breakfast ideas that will fuel your brain and keep you running like a plane or a train…                        But sometimes I run out the door with no food in my belly…hey how about an apple with some jelly?


  Well, perhaps an apple but with some peanut butter; a fruit and a protein, there’s nothing better!  The protein will be sure to keep you focused all day and the apple will keep the doctor away!

                                    The End

By Taylor Weber, Montclair State University Intern

Heartshape fruits and vegetables                                         February is American Heart Month, and even though it’s almost over, there is still time to show your heart a little extra love this month! No matter your age or gender, taking time to stop and make smart decisions now will help to support a lifetime of health.  A tip that will make your heart smile is to reduce your sodium intake! On average, Americans eat close to 3500 mg of sodium a day, while the Dietary Guidelines for Americans recommends 2300 mg of sodium daily and to go along with this, our country has a major heart disease problem. According to the Centers for Disease Control and Prevention, heart disease is the leading cause of death and about 75 million Americans have been diagnosed with high blood pressure!



You may be asking yourself, “How am I going to decrease my salt intake?” Well, it’s easy — just follow these steps and you’ll be enjoying flavorful meals that your heart will love!

Cut down on the processed foods – These foods are just jam packed with salt that are not doing any good for our health. Try eating whole, fresh foods because not only do they taste good, they are much more filling to help keep you full longer.

  1. Substitute with herbs and spices — Try cooking with cumin, cayenne, paprika, black pepper, oregano, garlic or onion powder to offer a nice flavorful bite just like salt does.
  2. Use low sodium condiments – When you are reading food labels, look for condiments with sodium around 140 mg of sodium per serving.

Try adding citrus juice — Adding the juice from fresh lemons, limes, oranges or grapefruits are an excellent way to flavor your food without salt.


The Full Service Community School Health Center is proud to partner with William Paterson University  to implement Bilingual Cultural Adjustment Groups:

Description of the Program

The Culture Adjustment and Reliance (CAR) research team at the Department of Psychology, William Paterson University developed a 10-week, school-based, culturally-responsive group for recent immigrant students. The goals of the group include (a) helping immigrant students build peer connection and social support to ameliorate the stress of migration and cultural adjustment process; (b) addressing students’ family, peer, and school experience as they navigate the new cultural context; and (c) promoting a positive sense of self and learn positive coping strategies. This program is currently implemented at middle schools in Paterson, NJ for Spanish and Bangladeshi immigrant students, and facilitated by bilingual master’s and doctoral students studying in Clinical and Counseling Psychology.

Principle Investigators:

  • Pei-Wen Winnie Ma, Ph.D.

Dr Ma (1)

Dr. Ma is an Associate Professor of Psychology and the Director of Master’s program in Clinical and Counseling Psychology at William Paterson University of New Jersey. She is a licensed psychologist in the state of New York and has over a decade of clinical experience working with Asian immigrant clients and supervising pre-doctoral interns at Hamilton-Madison House in New York City. Her research investigates parent-child relationship, career development and treatment of mental health concerns from a cultural and relational framework. She received her Ph.D. degree in Counseling Psychology from Teachers College, Columbia University.


  • Aileen Torres, Ph.D.

Dr Torres (1)

Dr. Torres is a licensed clinical psychologist in NJ and Puerto Rico with clinical experiences focused on abuse and trauma, family therapy, parenting and cultural adaptation. She is currently an assistant professor at William Paterson University of NJ’s Clinical PsyD program. She was the Associate Director of Clinical Services and Internship Director at the YCS Institute for Infant and Preschool Mental Health from 2011-2017 and is endorsed as a Level IV Clinical Mentor by the NJ Association for Infant Mental Health. She had experience in child abuse forensic evaluations and treatment services at the Regional Diagnostic Treatment Center (RDTC) at Newark Beth Israel Medical Center from 2007-2011.  In 2011 she served on the Advisory Group on Child Abuse and Neglect Mental Health Evaluation for the NJ Department of Children and Families. Her private practice is located in Lyndhurst, NJ where she conducts forensic psychological evaluations for immigration cases (extreme hardship, asylum, VAWA, etc.).  She is the Past-President of the Latino/a Psychological Association of NJ (LPANJ), member of the National Latinx Psychological Association and currently on the New Jersey Psychological Association’s Committee on Diversity and Inclusion (NJPA CODI). Her research interests include bicultural identity integration and dissonant acculturation in families, as well as cultural protective factors in child abuse cases.

From our Full Service Community School Health Center staff, counselors and interns! Hope you have a joyous holiday season….


Turkey Toast with Pumpkin Butter

Makes one toast turkey large enough to feed  two to three small children.

3 pieces of bread, buttered and toasted

2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)

1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

Assorted toppings, about ¼ cup each in small bowls (or little piles on a big plate)  coconut, chopped nuts, edible seeds of any kind, chocolate chips, dried fruit such as cranberries, raisins or cherries.


Butter & toast the bread (preferably just toast the top by broiling it as it cuts a little easier).

Leave one piece of the bread whole, then cut one piece like this:

Cut the next piece like this:

Mix the next 7 ingredients until smooth with a fork in a small bowl.  Spread the pumpkin-spice peanut butter on the toast and assemble the turkey.

Let the kids decorate the turkey’s toast “feathers” with the various toppings, then dive in and eat!

You can also make three pumpkins, by turning the toast upside down, then cutting the corners of the toast – rounding them a bit and leaving a fat stem, like so:


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