Nutritional Integrity

8/14/2019 Nutritional Integrity

1/50

Nutritional integrity inour schools and the

impact on child health

Tiffany Ford, Mike Gilmer, Jennifer Heidel, Micah

Morris, Nishi Parikh,Heather Schillinger,

Rebecca Willis


2/50

Join the School Lunch Revol

CURRENTNUTRITIONAL

STATUS
http://www.youtube.com/watch?v=LCpDpQIhoXkhttp://www.youtube.com/watch?v=LCpDpQIhoXk


3/50

POSITION STATEMENT It is the position of the American

Dietetic Association that childrenages 2 to 11 years should achieveoptimal physical and cognitivedevelopment, attain a healthy weight,enjoy food, and reduce the risk of chronic disease through appropriateeating habits and participation inregular physical activity.


4/50

STATS/FACTS

The number of children who areoverweight has more than tripled among6- to 11-year-old children

Approximately 10.4% of children 2 to 5

years of age and 15.3% of children 6 to11 years of age are overweight.

Overweight is now more prevalentamong American children, including low-income children, than underweight orgrowth retardation.


5/50

THE IMPACT Healthful eating habits in childhood help

to prevent chronic undernutrition andgrowth retardation as well as acute childnutrition problems such as iron-

deficiency anemia, dental carries. Proper eating habits and physicalactivity can also prevent long-termhealth problems, such as obesity, type 2diabetes, stroke, cancer, andosteoporosis.

Additionally, overweight also oftenexperience psychologic stress, poor bodyimage, and low self-esteem.


6/50

TODAYS CONCERNS

Particular eating concerns include theoverconsumption of dietary fat,especially saturated fats, andinadequate intake of calcium and

iron. Approximately 68% to 75% of US

children exceed the current dietaryrecommendations for intake of totalor saturated fats.


7/50

WHY IS A BALANCED DIETIMPORTANT?

Iron-deficiency anemia in the UnitedStates has negative effects on childsmotor and mental development and thuson their work capacity.

High intakes of saturated fats have beenlinked with increased plasma total andlow-density lipoprotein (LDL) and

cholesterol in childhood and canultimately increase the likelihood of cardiovascular disease.


8/50

WHY IS A BALANCED DIETIMPORTANT?

Failure to meet calciumrequirements incombination with asedentary lifestyle inchildhood can impedethe achievement of maximal skeletalgrowth and bonemineralization, therebyincreasing the diet-related risk of developing


9/50

REFERENCE

am Diet Assoc. 2004;104:660-677.


10/50

CURRENTPROGRAMS


11/50

UNITED STATES DEPARTMENTOF AGRICULTURE (USDA)

FOOD AND NUTRITIONSERVICE

Administers National School LunchProgram and School Breakfast ProgramProvides nutritionally balanced, low-costor free lunches and breakfastsUSDA school meals programs operation

National School Lunch Act and ChildNutrition ActFood provided by USDA


12/50

NATIONAL SCHOOL LUNCHPROGRAM (NSLP)

Healthy Meals, Healthy Schools, Healthy Kids. United States

Department of Agriculture. 2007.


13/50

NATIONAL SCHOOL LUNCHPROGRAM CONT.

30 million studentsparticipate each schoolday in NSLP in approximately101,000 schools17.5 million students receivea free or reduced-price schoollunch every school day

More than 2 million children havebeen added to the NSLPNSLP and VegetablesAfter School Snacks Clinical Services. Childrens Hospital Boston. Available at

http://www.childrenshospital.org/clinicalservices/Site2166/ImidsEatingLunch.jpg. Accesed September 16, 2009.


14/50

SCHOOL BREAKFASTPROGRAM (SBP)

Nearly 10 millionchildren in 82,000schools receive a school

breakfast every schoolday7.7 million studentsreceived a free orreduced-price breakfastMore than 2 millionchildren have been addedto the school breakfastprogram

Kids Food Expert. Times Online. 2009. Availabl http://www.timesonline.co.uk/tol/life_and_style/foand_drink/real_food/article5926329.ece. AccesseSeptember 16, 2009.


15/50

SUMMER FOOD SERVICEPROGRAM

Provides free, nutritious meals andsnacks to children in low-income areasServed in congregate settings,

primarily low-income areasSFSP operation


16/50

TEAM NUTRITION

Provides supportthrough training andtechnical assistance forfood service, nutritioneducation for childrenand their caregivers,and school and

community support forhealthy eating andphysical activityGoal of Team Nutrition


17/50

REFERENCE

Healthy Meals, Healthy Schools, Healthy Kids.United States Department of Agriculture. 2007; 1-4. Available athttp://www.ask.com/bar?q=healthy+meals%2C+healthy+schools%2C+healthy+kids+USDA+School+meals&page=1&qsrc=0&ab=1&u=http%3A%2F%2Fwww.fns.usda.gov%2Fcga%2FFactSheets

%2Fschool_meals.htm. Accessed September16, 2009.


18/50


19/50

TENNESSEES


20/50

TENNESSEESCOORDINATED SCHOOL

HEALTH INITIATIVEThe Coordinated SchoolHealth Improvement Act of 1999:1. Comprehensive School

Health Education (grades K-12)2. Physical Education andActivity3. Nutrition Services *4. School Health Services5. School Counseling,Psychological and SocialServices

6. Healthy and Safe School

http://www.state.tn.us/education/schoolhealth/


21/50

STUDENTNUTRITION

EDUCATIONIt is not enough to change the food ontheir plates; we must also provide theknowledge and skills that enablechildren to make choices that lead to anutritious diet and improved health.

Jennifer Thomas,RD


22/50

STUDENT NUTRITION

EDUCATION Current national/state requirements Congress has mandated Local

Wellness Policies (LWP) which includecomponents such as NutritionEducation, Nutrition standards, andPhysical Activity components

Healthy People 2010


23/50


24/50


25/50


26/50


27/50

STUDENT NUTRITION

EDUCATION What are students

really learning? Where do we go from

here? Lack of funds and time


28/50


29/50

REFERENCES Gross SM. Coordinated School Health Program and Dietetics Professionals: Partnersin Promoting Healthful Eating. J Am Diet Assoc. 2004; 104: 793-798.

Murphy AS. Federally-Mandated Local Wellness Policies for School Districts. Availableat: http://eatright.org/cps/rde/xchg/ada/hs.xsl/career_8792_ENU_HTML.htm

Thomas J. Educating Our Children. Todays Dietician. 2004; 28-31.


30/50

CURRENT

CONCERNS:What Can I Do?


31/50

CURRENT CONCERNSFunding

The Calories in, CaloriesOut study found that highpoverty schools were lesslikely to have any scheduledrecess or compared withschools with lower poverty. 1

Members of Congress are

looking for ways to findadditional funds for federalfeeding programs. 2

Funds are being cut 3

Contact your representative


32/50

CURRENT CONCERNS

Support from school faculty Setting a good example Education

Support from students Multiple sources-Community 3 Family


33/50

CURRENT CONCERNSFamily support

Eat together Eat breakfast Get active Offer healthy options without many

restrictions 3


34/50

CURRENT CONCERNS1. Yeager, Valerie. Local wellness policies. Todays Dietitian. 2006; September:

45-50. 2. Yeager, Valerie. Local wellness policies. Todays Dietitian. 2006; September:

45-50. 3. Detchie, D. Larrene, PhD, RD; Gred Welk, PhD; Dennis Styne, MD; Dana E.

Gerstien, MPH, RD; Patricia B. Crawford, DrPH, RD. Family Environment andPediatric Overweight: What is a Parent to Do? Journal of the American Dietetic

Assocoation 2005. S70-S79.4. J Am Diet Assoc. An essential component of comprehensive school healthprograms. 2003 p.505-514 http://www.eatright.org/ada/files/Servicesnp.pdf.Accessed September 19, 2009.

5. Richtchie, DL, Weld G, Styne D, Gerstien DE, Crawford PB. Familyenvironment and pediatric overweight: what is a parent to do. J Am Diet Assoc.

2005; S70-S79.


35/50

CURRENT CONCERNS

What is one way you can support yourcommunity progress in its efforts toimprove the health of its children?


36/50

COMPETITIVEFOODS


37/50

WHAT ARE COMPETITIVEFOODS

Competitive foods are:Foods offered at school,other than meals servedthrough school mealprograms-school lunch,school breakfast, and after-school snack program.


38/50

WHERE ARE COMPETITIVEFOODS FOUND?

Competitive foods aretypically available incafeteria a la carte lines

Vending machines

School stores.


39/50

WHO SELLS COMPETITIVEFOODS?

Student /BoosterClubs through

direct involvementin sales of candyand baked goodsfor fund-raisers.

School foodservices


40/50

WHO SELLS COMPETITIVEFOODS?

High and middle schools were most likelyto sell competitive foods thanelementary schools.

Approximately 30 percent of high schoolsgenerate more than $125,000 per school. Elementary schools averaged $5,000 per

school through these sales.


41/50

COMPETITIVE BEVERAGESALES

Besides the cash incentives for exclusivebeverage contracts noncash benefitsincluded athletic scoreboards and in-kind support of school events.


42/50

COMPETITIVE FOODS Also received were athletic

equipment, facilities or uniforms,scholarships and personal itemsfor students and school staff, suchas cups and coolers.

Other school groups often usedrevenues for activities such asfield trips and assemblies


43/50

SO WHAT?Since 1980 The number of children that

are overweight has morethan doubled.

The number of adolescents

that are overweight has morethan tripled. These changes are related in

part to poor nutrition.


44/50

COMPETITIVE FOODS According to U.S. Department of Agriculture

more than 60 percent of young people eat toomuch fat and less than 20 percent of therecommended daily servings of fruits andvegetables.

Children spend a large part of their day inschool and providing them with healthynutritious food options is an important step inassuring quality nutrition.


45/50

WHY NOT STOPCOMPETITIVE FOOD SALES?

Barriers to changes in restricting theavailability in competitive foods aremainly the concerns of officials due to

potential revenue losses and the sourceof funding that they provide .


46/50


47/50

WHAT TO DO???Make changes to competitive foods in all of the schools

rather than changes only to certain schools, such aselementary.

Make changes to the availability of competitive foodsthroughout the entire school day, rather thanavailability only during certain hours of the day.

Change fund raising sales to non food items only.Increase school funding to help alleviate short fall inrevenue.

Make simultaneous changes to foods served throughschool meals.


48/50

WHAT TO DO??? Steps needed to increase the availability of healthy

competitive foods:Make water and juices more available by replacingthem with soda in vending machines.Replace fried potato chips with baked chipsReplace packaged desserts with granola bars orsimilar items.Increase the variety of flavored milk to encouragemilk consumption.


49/50

RESOURCESCDCs Division of Adolescent and School Health:

www.cdc.gov/HealthyYouth/shpps/index.2009htmlGovernment Accountability Office:

http://www.gao.gov/new.items/d04673.pdf2009htmlpdf USDAs Food and Nutrition Service:

www.cspinet.org/Foods_Sold_in_Competition_with_USDA_School_Meal_Programs.pdf2009html

Action for Healthy Kids:www.actionforhealthykids.org/tools/profiles.2009html
http://www.fns.usda.gov/cnd%E2%80%99Lunch/CompetitiveFoods/state_policies_2002.htm


50/50

Documents

Nutritional Integrity