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HEALTHY SCHOOL ENVIRONMENTS: POLICY AND NUTRITION
Elizabeth Walker, MS
Policy and Programs
Policy Create long-term, sustainable
change Ensure that all children have the
same opportunities no matter what community or school they reside in
Use national standards and examples
Programs Evidence based programs and
tailor to your environment Supports policy change and
implementation
Key Dietary Recommendations for a Healthy Life
Fruits and Vegetables At least 2 cups of fruit and 2 and ½
cups of vegetables per day. Eat a variety of colors like dark
green, orange, reds Whole grains
At least half the grains consumed should be whole grains.
Milk Children 2-8 years of age need at
least 2 cups of 1% or fat-free milk or its equivalent per day.
Children and youth 9 and older need at least 3 cups of 1% or fat-free milk or its equivalent per day.
Key Dietary Recommendations for a Healthy Life
Fats Keep total fat intake to 25% - 35% of calories, <10% of
saturated fat, and little or no trans fat. Encourage eating healthy fats from sources like fish,
nuts and vegetables oils. Choose lean meats, beans, poultry and low-fat or fat-
free dairy products Sodium
Consume less than 2,300 mg of sodium per day (1 tsp) Choose foods with little added salt.
Other foods Choose foods with little added sugar or caloric
sweeteners.
What are our children and youth currently eating?
Dietary Patterns of US Children and Youth
2007 YRBSS: 21.4% eat at least 5 fruits and vegetables
per day 33.8% have at least 1 soda per day 14.1 drink at least 3 glasses of milk per day
What children and youth eat at lunch? (SNDA III) 75% drank milk: 19% skim, 41% One Percent,
50% flavored 36% ate canned fruit or fresh fruit 30% consumed vegetables except french fries
6% orange/dark green vegetables 1% ate whole grains 38% consumed dessert or snack at lunch
Competitive Food Consumption
Overall, almost half, or 40%, of school children consume competitive foods at school
31% of students obtained competitive foods at lunch
About 277 calories are taken in when kids eat competitive foods. Of that, 177 calories are from junk foods-- most common foods were dessert or snack items Average calories per day from junk
foods= 177 cal/day Average school year (180 days)=
31,850 calories or about 9 lbs from competitive foods
Average school career (12 years)=382,200 or 109 lbs from competitive foods alone
US School Food Environment
How Can the School Environment Support Growing Children and Youth?
School Environments Can Make a Difference
Challenges to a healthy school environment:
Access to foods of minimal nutrition value
Inconsistent guidelines for foods and beverages
Attitudes of school community members to change
Access to healthy foods
Comprehensive Nutrition Plan Addresses:
Competitive Foods School Meals:
Breakfast and Lunch Increasing access to
fruits and vegetables Limiting marketing of
unhealthy foods Nutrition
Education/Health Education
Afterschool time
Check in
Competitive Foods and School Meals
1
States Requiring Comprehensive Nutrition Standards for Competitive Foods in Secondary Schools
States requiring nutrition standards for competitive foods in la carte and vending which limit fat, sugar and calories/portion size at the MS and HS level
5
States Prohibiting All Unhealthy Beverages During the School Day in Secondary Schools
States with beverage standards that prohibit regular soda, diet soda and other sugar sweetened beverages including non-100% juice at the MS and HS level
School Environments Can Make a Difference
Nutrition guidelines/standards can lead to:
Decreased total and saturated fats Decreased sales of chips and sodas Increased availability of healthy
foods and beverages for children and staff.
Improved dietary intake of children
State Standards: 51% of districts
Availability of Unhealthy Snacks:Districts Adopting Connecticut State Standards versus Local Standards
State Standards: 51% of CT districts (n=89)Local Standards: 49% of CT districts (n=87)
Schwartz M. School Wellness Policies: Opportunities for Public Policy, Rudd Center for Food Policy and Obesity, Yale University; 2009.
Middle School 2: Food Service Revenues Per Capita, Per Day1
$-
$0.50
$1.00
$1.50
$2.00
$2.50
$ P
er C
apita
, Per
Day
Total Revenue A La Carte Revenue Meal Revenue
Meal prices raised 20-40%, reduced price no longer
free
Farm field trips
NSLP applications mailed
SB-19 compliance, garden/cooking program
International Marketplace, a la carte food eliminated, daily salad
bar
LEAF Evaluation
Woodward-Lopez, G. Center for Weight and Health, UC Berkeley
Is it possible to do? Recent studies show little or no budget impact from
changing standards. West Virginia- 80% of principals reported little or no changes from new
state-wide competitive food standards. In Massachusetts- 70% of food service directors reported no change in
food revenue while an additional 26% reported an actual increase in revenue when they changed their food options and/or marketing in the a la carte lines.
Connecticut-pilot study showed no change in food cost California-showed a dramatic increase in school meal participation
Training and technical support are important to help educate nutrition and school staff on the policies and new practices.
Marketing and education help to inform families and students of the new changes so they can be supportive.
Key Factors for Policy Change from Lincoln County School District, WV Detailed explanation and guidance about
policy from the state Networking with other Food Service
Directors (coop) County/District level ownership Understanding WHY, WHO, and WHAT at
all levels
Education to District & Schools Administrative Cabinet
Why, Who wrote it, District impact and approach
School Principals What it meant for them selling, serving, distribution of foods and
beverages, not just food service Cooks
Training – WHY, WHAT, HOW Inservice Day Meetings Ownership in change process
Important Strategies to Support Change Food Service Cooperative
Leveraging resources to taste and test new products
Student Buy-in TASTE TESTING TUESDAYS!
Taste Testing Product:__________________Description of product:__________________Product Label:________________________Portion size:______Calories:_________Total Fat:________Sat. Fat:_________Trans Fat:________Sodium:__________Whole grain: No__ Yes___Preparation Guide:____Delivery from Vender:________________________Taste Testing Date:__________________________Overall Apperence:_____good______poorAcceptability:______good_______fair_______poorWould you try this product again?____yes____noIf no, why? _________
Taste Test Tuesdays Evaluation Form
Important Resources Needed to Support Change Support and leadership from the
Department of Education to inform, reinforce, and communicate to District and School Administrators
Understanding and explaining the WHYs of the policy
Evaluation & Accountability
Food Service Director Coordinated Review & Evaluation and the
School Meals Initiative Report
School Building Schools submit local wellness activities each
quarter (at least 3 activities/year)
School Wellness Activity ReportLINCOLN County Board of EducationWellness Activity for 2009-2010
School: Name of Activity:
Target Population:
# of Participants:
Description of Activity:
Principal: School Wellness Representative: ***3 activities recommended per school year***
Evaluation & Accountability
School District Conduct a School Health Index every 2
years Compile comprehensive report to share with
administration and revise policy as needed
State Submit School Wellness Policy report every
2 years to the state
Student Taste Tests and Engagement Vermont Student Taste Test materials Students Taking Charge
www.actionforhealthykids.org Alliance for a Healthier Generation
Empower Me www.healthiergeneration.org
Institute of Medicine Nutrition Standards
In 2007, the IOM released guidelines for nutrition standards in schools. Convened a committee of experts to review
science and nutrition needs of children and youth to establish guidelines.
Focuses on beverages and foods sold outside the federal breakfast and lunch programs.
Emphasizes only offering whole fruits/vegetables, whole grains, non-fat and low-fat milk and dairy.
Sets standards for: Portion sizes, calories, all fats, sugar, and
sodium When and where foods should be offered.
Other Nutrition Standards
USDA Healthier US School Challenge (2008) Created standards by adapting the IOM and the 2005 Dietary Guidelines for Americans standards.Created by a Food Nutrition Service task force.
Alliance for a Healthier Generation and American Heart Association (2006)
Establishes voluntary guidelines related to the sale of beverages in schools.Reduces portion sizes, and sets standards for calories, all fats, sugar, and sodium.Created in collaboration with the food and beverage industry.
School Nutrition Association (2008)Created standards by adapting IOM and Alliance for Healthier Generation standards.Created by SNA task force.
Nutrition Standards Should Address: Content of the Food:
Calories/Portion Fat (total, trans, sat) Sugar Sodium Types of beverages
Water Milk (1%, skim) Other beverages
Fruits and Vegetables Whole Grains
Settings Vending A la carte School stores Fundraisers Celebrations Marketing Afterschool
Skinny on Juice
Orange Juice: 8oz. juice contains 112 calories, 0.1 g dietary fiber, and 20.8 g sugar, while the fruit has 45 calories, 2.3 g dietary fiber, and 9 g sugar.
Apple Juice: 8 oz. has 120 calories, 0.3 g dietary fiber, and 27.2 g sugar; the fruit has 72 calories, 3.3 g dietary fiber, and 14.3 g sugar.
Grape Juice: 8 oz. has 154 calories, 0.3 g dietary fiber, and 37.6 g sugar; a cup of grapes has 62 calories, 0.8 g dietary fiber, and 15 g sugar.
Sodium
Recommendations: 5.7 g to 3.7 g per day. Average use in the United States:
Men: 10.4 g of salt per day Women: 7.3 g per day
Reducing dietary salt by 3 g per day is projected to reduce the annual number of Heart Disease by 60,000 to 120,000 Stroke by 32,000 to 66,000, and myocardial Heart Attacks by 54,000 to 99,000 Deaths from any cause by 44,000 to 92,000.
Would save $10 billion to $24 billion in health care costs annually
West Virginia Nutrition Standards (2008)
1. Limit total calories to no more than 200 per product/package2. Limit fat to:
a) Total fat to no more than 35% of calories per product/package excluding nuts, seeds or cheese
b) Saturated fat to less than 10% of the total calories.c) Trans fat to less than or equal to 0.5 grams per
product/package3. Reduce sugar content of food items to no more than 35% of
calories per product excluding fruits. 4. Limits sodium to no more than 200 mg per product/package5. Prohibit caffeine containing beverages with the exception of
those containing trace amounts of naturally occurring caffeine substances
6. Prohibit the sale, service or distribution of any foods containing non-nutritive sweeteners
7. Created guidelines for foods brought from the home to the classroom.
School Meals
Rhode Island: Whole Grains: All of the grains served that are considered as a “bread serving” (rice,
bread, pasta, cereal etc.) as part of reimbursable meals & snacks will be at least 51% whole grain. This percentage increases by 10% per year until it reaches 100% whole grain by 2013/2014. Grain products must have no more than 7 grams of total sugar per ounce (grains with fruit may have more).
Fruits and Vegetables: In all menu planning options, schools must serve, at a minimum: 2 servings of fruit and/or vegetable per breakfast, 3 servings of fruit and/or vegetable per lunch, 1 serving of fruit and/or vegetable per each after school snack.
Fruits and Vegetables: Schools must offer at a minimum 3 different fruits in 1 week, 5 different non-fried vegetables in 1 week, 1 serving of fruit or vegetable per day will be dark green or orange. One serving of fruit or vegetable per day must be fresh or raw.
Juice: Schools may offer no more than one serving of 100% juice per day for breakfast and lunch and one serving of 100% juice for every 5 consecutive snacks served.
Sugar/Added Sugars: 100% juice or milk served as part of school lunch, school breakfast, or after school snack, may have no more than 4 grams of total sugar per ounce.
Sodium: May not exceed 575 mg for all components of school breakfast, 1070 mg for school lunch 1000 mg for soup served as a part of lunch, 350 mg for afterschool snack.
Milk: 1% or skim, non-flavored with no more than 4 grams of total sugar per ounce. Cooked legumes: One or more servings of cooked legumes must be at least once per
week.
Comparing StandardsBeverages- Tier 1
Tier 1: elementary, middle during and after school, high school during school Item IOM USDA
HUSSCAlliance for a Healthier Generation
School Nutrition Association
Water without flavoring, additives, carbonation, or added sugar
Non-flavored, no sweeteners (nutritive or non-nutritive), non-carbonated, non-caffeinated
without flavoring, additives, carbonation, or added sugar
without flavoring, additives, carbonation, or added sugar
100% Juice
Up to 4 oz (elementary and middle)
Up to 8 oz (high school)
100 % full strength with no sweeteners (nutritive or non-nutritive) Up to 6 oz
Up to 8oz. (elementary )Up to 10 oz. (middle)Up to 12 oz. (high school)
< 120 calories/ 80z. with at least 10% of recommended daily value of 3 or more vitamins or minerals.
Includes 100% juice/water blends with no added sugar
Up to 10 oz.
Juice
17%
61%
0%
13%
9% 1. A- IOM Standards
2. USDA- Healthier US School Challenge
3. Alliance for Healthier Generation
4. School Nutrition Association
5. Current PA Standards
Check in
Increasing Access to Fruits and Vegetables
Replacing Unhealthy with Healthy:
6
States Increasing Access to or Availability of Fruits and Vegetables in Secondary Schools
States requiring strategies to increase access and availability of fruits and vegetables at the MS and HS level
Increasing Access to Fruits and Vegetables Have an overall plan
Requires fruits and vegetables (fresh, frozen, canned or dried) to be served at all points of purchase
Farm to School School Gardens Nutrition Education Student Engagement and
Taste Tests
What’s Going on in Washington DC? Let’s Move
Child Nutrition Reauthorization
USDA: Healthier US Challenge
Comprehensive Nutrition Plan Addresses:
Competitive Foods School Meals:
Breakfast and Lunch Increasing access to
fruits and vegetables Limiting marketing of
unhealthy foods Nutrition
Education/Health Education
Afterschool time
Resources
NASBE: Nutrition Needs Assessment process: contact Elizabeth
Walker at [email protected] Fit, Healthy, Ready to Learn: www.nasbe.org
Institute of Medicine: www.iom.edu School Meals: Building Blocks (2009) Nutrition Standards for School Foods (2007)
Alliance for Healthier Generation: www.healthiergeneration.org/
Action for Healthy Kids: www.actionforhealthykids.org West Virginia: wvde.state.wv.us/nutrition/toolkit/ USDA: Team Nutrition Program:
http://www.fns.usda.gov/tn/
Check in
Summary