Slide 1

School Nutrition:Getting food additives and colorings off the tray

Aubrey Mast, MPH student

Walden University PUBH 6165-2

Professor Rebeca Heick

Fall ,2009

Hello. My name is Aubrey Mast. I am currently working on my Masters degree in Public Health. My presentation today will cover food additives and food colorings, how they affect childrens health and learning, and subsequently how do we get them out of the schools and brains of our children. We will be looking into options of improving the lunch of our children in order to promote a better learning environment as well as optimal nutrition. 1ThankYou

Thank you for your interest in improving the health and well being of our local area children. I really appreciate the fact that you were able to take a moment out of your busy days in order to come here to address what we can do to help enhance our childrens ability to learn by providing nutritious meals that promote learning. 2Local Elementary SchoolsFlorine J. AbelAnna MariaBallardWilliam H. BashawBayshoreBlackburnBraden RiverBlanche H. DaughtreyDuetteFreedomB.D. GullettMarjorie G. KinnanManateeGilbert W. McNealJessie P. MillerVirgil MillsH.S. MoodyMyakka CityOneco

Orange Ridge/BullockPalm ViewPalma SolaPalmettoRobert H. PrineRogers GardenWilliam Monroe RowlettSamosetSea BreezeIda M. StewartTaraJames TillmanFrances WakelandAnnie Lucy WilliamsRobert E. WillisGene Witt

(School District of Manatee Co. FL, 2009). Here is a list of all of the local area elementary schools that are in potential need of help in removing unnecessary food additives and food colorings from the lunch room as well as the vending machines. All of these schools offer potential examples of what can be done within school systems to better promote a greater learning environment that is centered upon optimal health. 3Menu OptionsMonday, Oct. 19 Turkey Gravy-2 Mini Corn Dogs-31 Mashed Potatoes-15 Pacific Veggie Blend-8 Sliced Peaches-18 Tuesday, Oct. 27 Homemade Mac & Cheese-32 Riblets-9 Warm Roll-20 Fresh Broccoli w/ Dip-3 Mandarin Oranges-11 Wed., Oct. 28 Breaded Chicken on Bun-42 Green Beans-6 Peaches-18 Sherbert-27 Choice of: Variety of Salads, PBJ, Assorted Sandwiches/ Wraps/Hoagies Thursday, Oct. 29 Tostitos Scoops w/ Meat-21 & Cheese-4 Corn Dog-32 Lettuce & Tomato Cup-1 Spanish Rice-23 Cinnamon Applesauce-27 Friday, Oct. 30 WG Tonys PizzaCheese or Pepperoni-36 Chef Boy R Dee Beef Ravioli-32 Garden Salad-1 Steamed Corn-20 Chilled Pears-18 Tuesday, Oct. 20 Maxx Sticks-34 w/ Marinara-7 Yogurt, Cheese & Muffin Plate-74 Steamed Broccoli-6 Mandarin Oranges & Pineapple-15 Wed., Oct. 21 Chicken Tenders-17 Hashbrown Stix-33 Applesauce-27 Cloddhoppers**-28 Choice of: Variety of Salads, PBJ, Assorted Sandwiches/ Wraps/Hoagies Thursday, Oct. 22 STUDENT PLANNED MENU Please contact the Food Service Manager for Details Friday, Oct. 23 WG Tonys PizzaCheese or Pepperoni-36 Shrimp Poppers-19 Steamed Corn-20 Fresh Fruit Cup-22

(Manatee County, Elementary Lunch Calendar, 2009).This is a sample menu from one of the school systems. As you can see there are several options, some of which do not appear to be that unhealthy for a child. Though they may appear to not be that unhealthy for a child, it is important to not how many of these items are processed, packaged, and / or a refined food. However, in order to fully understand where possible food additives and colorings would be found it will be necessary to look at the ingredients and preparation of these foods. It should be noted too, that condiments are not listed here. Condiments have been shown to be potential sources of food additives and colorings. 4Food Additives: Where they hideA simple general rule about additives is to avoid sodium nitrite, saccharin, caffeine, olestra, acesulfame K, and artificial coloringCommonly found in refined foods Condiments Beverages Over 300 synthetic food additives are allowed by the FDA in conventional foods.These conventional foods are served to our children.My basic recommendation about food colorings and dyes is that if you can not pronounce it, you and children should probably not be eating it. But overall, food additives are mainly found in refined and processed foods. The biggest source of food additives in our children's diets may come in the source of vending machine foods and condiments we serve with our meals. However without further looking into each schools food supplier and the ingredients in which the prepackaged meals include, it is hard to say what lies in these foods. 5Food Colorings

We have all seen them. Foods that have abnormal colors, a red that is too much of a red, or a blue that is electric. Remember the purple and green colored ketchup? Foods that contain food colorings are harmful to our childrens brains and inhibit them from an optimal learning environment. A recent study shows that when the nerve cells were exposed to MSG and Brilliant Blue or Aspartame and Quinoline Yellow the additives stopped the nerve cells from normal growth and interfered with proper signalling systems (Lau, 2006). Interference with proper nerve signaling affects the ability of a child to learn. 6Food colorings: Our FoodGatorade Fruit Punch; Red #40 Plain M&Ms; Red 40 Lake, Blue 2 Lake, Yellow 5, Yellow 6, Blue 1 Lake, Red 40, Blue 1 Bakery mini chocolate muffin; FD&C Red 40 Kraft Macaroni & cheese; Yellow 5, Yellow 6 Eggo Waffles; Yellow #5, Yellow #6 Fruit Loops; Red No. 40, Blue No. 2, Yellow No. 6, Blue No. 1 Dannon Sprinkl'ins Yogurt; Yellow 6, Yellow 5, Red 40, Blue 1, Yellow 6 Lake, Red 3, Red 40 Lake, Yellow 5 Lake, Blue 2 Lake, Blue 1, Blue 1 Lake, Blue 2 Nutrigrain Blueberry bars; Red 40, Blue 1 Strawberry Pop tarts; Red 40, Yellow 6, Blue 1(Lindgren, 2007).Obviously not all of these foods are served at our schools. However, what I hope to cover in this presentation is that food additives and colorings are not just an issue related to our school lunches and breakfasts. School lunch and breakfast does create an opportunity to either expose children to these foods or protect them from the such. Parents are just as responsible as schools to understand the implications of what happens to the body when these types of additives are consumed.

It is easily recognizable that our current food system is overloaded with preservatives and additives. Often the most affordable food choices have the highest concentrations of such. This creates a dilemma for schools that need to provide meals to numerous children as well as for parents who are on a budget. I hope from this presentation it will be seen that it is better for children, for parents and schools to spend a little bit more up front on quality food rather than deal with the behavioral and intellectual consequences of nutrient depleted foods.

In order to better understand the potential problems food additives and colors create within the school systems and home, it is important to look at those additives and dyes that consumers should be aware of. 7Coloring in Food ItemsFood additives: To cut back onNot toxic but too much may be unsafe and promote poor nutritionCORN SYRUPSweetener, thickener: Candy, marshmallows, syrups, snack foods, imitation dairy foods.DEXTROSESweetener: Bread, caramel, soda pop, cookies, many other foods.FRUCTOSESweetener: "Health" drinks and other products.High Fructose Corn SyrupSweetener: Soft drinks, and other processed foodsHYDROGENATED STARCH HYDROLYSATE (HSH)Sweetener: Dietetic and reduced-calorie foods.Invert SugarSweetener: Candy, soft drinks, many other foods. XYLITOLSweetener: Sugar-free chewing gum, low-calorie foods. (CSPI, Food Safety). These next slides may be seen as a little overwhelming when considering the amount of information that is on them as well as the long lists of things to cut back on, eliminate, or look for in our foods. There are many more that I have left off, if you are interested in seeing the whole list please refer to the references section of the presentation. It is also important to point out that these additives that are recommended to cut back on, are all undergoing research. There are many arguments on each of these items that they may not be safe for you, and that amounts that are considered to be alright may in fact have health consequences. Although the use of single food additives at their regulated concentrations is believed to be relatively safe in terms of neuronal development, their combined effects remain unclear (Lau, 2006). My personal opinion is that if it has not been proven safe or toxic at this point, but that there are speculations of concern, you are better off severely reducing your intake if not eliminating it all together. 8Food additives: To cut back onNot toxic but too much may be unsafe and promote poor nutritionLACTITOLSweetener: Candy, chocolates, baked goods, ice cream, and other sugar-free foods.MALTITOL Sweetener:Candy, chocolates, jams, and other sugar-free foods.MannitolSweetener, other uses: Dust on chewing gum, low-calorie foods. POLYDEXTROSEBulking agent: Reduced-calorie salad dressings, baked goods, candies, puddings, frozen desserts.SalatrimModified fat: Baked goods, candy.Salt (Sodium Chloride)Flavoring, preservative: Most processed foods, cured meats, soup, snack chips, crackers, and others.SorbitolSweetener, thickening agent, maintains moisture: Dietetic drinks and foods, candy, shredded coconut, chewing gum.TAGATOSESugar substitute.(CSPI, Food Safety).As you can see there are many food goods which you may find these additives in. It is hard to know which ones are alright to consume, which you should cut back on and which to avoid. I follow a simple rule when out grocery shopping- eat as close to the ground as you can. Meaning if there are ingredients that I cant pronounce, or that I have no idea what they are or why they are in my food, I dont eat them. 9Food additives that require cautionMay pose health risks, needs to be retested, try to avoid. ARTIFICIAL COLORINGS: CITRUS RED 2Skin of some Florida oranges only. ARTIFICIAL COLORINGS: RED 40Soda pop, candy, gelatin desserts, pastries, pet food, sausage. AspartameArtificial sweetener: "Diet" foods, including soft drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, packetsBROMINATED VEGETABLE OIL (BVO)Emulsifier, clouding agent: Soft drinks.BUTYLATED HYDROXYTOLUENE (BHT)Antioxidant: Cereals, chewing gum, potato chips, oils, etc.

(CSPI, Food Safety).In my opinion of theses additives and food colorings may pose health issues there is no better reason to ensure that children are not coming into contact with them anywhere near the lunch room or the school. There is a lot of research out there linking these foods with potential behavioral issues in children. The presumed reaction to aspartame has been attributed to the possibility that its metabolism results in elevated plasma phenylalanine concentrations, which in turn may alter the transport of essential amino acids to the brain (Wolraich, 1994). Anything that is affecting the transportation of essential amino acids to the brain can be seen as potentially harmful to a person, especially when in a setting where there are requirements to learn and sit still. This is even more problematic for children whose brains are still developing. Artificial colors or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population (McCann, 2007).10Food additives that require cautionMay pose health risks, needs to be retested, try to avoid. DIACETYLButter flavoring.HEPTYL PARABENPreservative: Beer, non-carbonated soft drinks.QUININEFlavoring: Tonic water, quinine water, bitter lemon.REBIANANatural, high-potency sweetener: used in diet beverages. Also called rebaudioside A(CSPI, Food Safety). As you can tell from this slide, one must not only pay attention to additives, flavorings and dyes which have been added to our foods. We must also pay attention to what has been added to our beverages. From this research I have learned that if I find any sort of additives in my foods or drinks, I should research why that additive would have been used. Often times you will see that these additives have multiple other uses besides enhancing flavors and nutrition of our foods. Such as Quinine, which is also a drug to treat Malaria, but is used in beverages to promote that bitter flavor. 11Food Additives to AvoidACESULFAME-K Artificial sweetener: Baked goods, chewing gum, gelatin desserts, diet soda, Sunette.ARTIFICIAL COLORINGS: BLUE 1Beverages, candy, baked goods. ARTIFICIAL COLORINGS: BLUE 2Pet food, beverages, candy. ARTIFICIAL COLORINGS: GREEN 3Candy, beverages.ARTIFICIAL COLORINGS: RED 3 Candy, baked goods.ARTIFICIAL COLORINGS: YELLOW 6Beverages, sausage, baked goods, candy, gelatinSODIUM ASCORBATEAntioxidant, nutrient, color stabilizer: Cereals, fruit drinks, cured meats.BUTYLATED HYDROXYANISOLE (BHA)Antioxidant: Cereals, chewing gum, potato chips, vegetable oil. (CSPI, Food Safety). There are subsequent health effects that go along with the exposure (as well as over exposure which is typical in US) for all of these food additives and dyes. I will not look into every one for sake of time, but some of the major culprits that could be found in our lunch room and vending machine will be further explored. The main putative effect of AFCA (Artificial food colorings and additives) is to produce overactive, impulsive, and inattentive behaviorie, hyperactivitywhich is a pattern of behavior that shows substantial individual differences in the general population (McCann, 2007).12Food Additives to AvoidCORN SYRUPSweetener, thickener: Candy, marshmallows, syrups, snack foods, imitation dairy foods.Olestra (Olean)Fat substitute: Lay's Light Chips, Pringles Light chips. Partially hydrogenated vegetable oilFat, oil, shortening: Stick margarine, crackers, fried restaurant foods, baked goods, icing, microwave popcorn. Potassium BromateFlour improver: White flour, bread and rolls.PROPYL GALLATEAntioxidant preservative: Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum.SODIUM NITRITE, SODIUM NITRATEPreservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef.(CSPI, Food Safety). To those that look at food labels, it can often be very confusing and time consuming to go through each ingredient and try to determine what is okay for you and what may be harmful. When in a hurry, a quick glance at several of these additives may seem to pose no problem. If the eye picks up on corn, vegetable oil, potassium, and sodium it is likely that the consumer will recognize these additives as safe. This is very problematic especially in the public health, education of the consumers approach. Not only must time be taken to read each additive, there must be some form of education so that consumers know what to avoid in the grocery. 13Starburst Original Fruit Chews: Ingredients: Corn syrup, sugar, partially hydrogenated soybean oil, fruit juice from concentrate (cherry, orange, strawberry, lemon), citric acid, dextrin, gelatin, food starch-modified, natural & artificial flavors, ascorbic acid (vitamin C), coloring (red 40, Yellow 5 , Yellow 6, Blue 1).

(AC Bouquet). This popular candy which is available not only in the groceries, is often available in our school vending machines. However, upon a closer examination, the candy appears to be not as safe as one might have assumed. With multiple food dyes and additives, this candy has the potential to affect the learning capabilities of any child. 14Health effects of food additivesYellow No.6 Urticaria (hives)Rhinitis (runny nose)Nasal congestionBronchoconstriction Anaphylactoid reaction Eosinophilotactic responsePurpura (purple or red discoloration of the skin)AllergiesKidney tumorsChromosomal damageAbdominal painVomitingIndigestionDistaste for food

(Feingold, 2009).With a list like this of possible side effects, the point should be clear. Children are more sensitive to additives, chemicals, and colorings. With these sensitivities, a growing body and developing brain, there should be no reason as to why children are exposed to these types of foods. Unfortunately though these foods are currently deeply routed in our food systems. They are marketed to children heavily through the media. Often, these foods have made their way along with their advertisements into our schools through vending machines. If that is not enough typically these foods are what children crave once they have been exposed to the tastes associated with additives. The possible benefit t in a reduction in the level of hyperactivity of the general population by the removal of AFCA from the diet is less well established (McCann, 2007).

15Health effects of food additivesBlue No.1 Bronchoconstriction (combined with Erythrosine, Indigo Carmine)Eosinophilotactic responseChromosomal damageBlue No.2Brain tumorsBronchoconstriction (combined with Brilliant Blue, Erythrosine)

(Feingold, 2009). This slide depicts a severe reaction to the effects of Blue food dyes. The responses can range in severity. They can range from allergies, to congestion, to an upset stomach. Or they can progress into an abnormal increase of white blood cells or restriction of the bronchial air passages, both of these responses being indicators of an allergic reaction. 16Why Additives are in the foodTo improve shelf life or storage time.To make food convenient and easy to prepare.To increase the nutritional value.To improve the flavor of foods.To enhance the attractiveness of food products and improve consumer acceptance.

(Haas, EM.)At this point, some will be wondering if we know how bad these additives, dyes, and flavorings are, why are they in our food system? This is a great question that unfortunately typically reflects Big business practices and corporate interest. There are several reasons as to why, manufactures of these products have helped to create an understanding that our food can not exist without their additives. The most typical kinds of foods in which you find these products are processed foods. Which, typically, are pumped full of soy, wheat, and corn bi-products. These are subsidized markets in the U.S. meaning that we have to find a purpose for all of these products. What is a better solution than to create processed foods which are typically high in fat, sodium, and calories, filled with additives and completely deficient of nutrients and minerals? 17Additives and colorings and how they relate to schools. If children are able to access food additives and dyes in the cafeteria or vending machine their behavior will be directly affectedSchools are the best place to teach proper nutritionHyperactivity decreased in children on a diet without artificial food colorings and benzoate preservatives, and increased following re-introduction.(Eigennmann, 2004). Schools are learning playgrounds for children. It makes sense that these learning playgrounds should promote optimal learning rather than inhibit the ability of a child to learn as much as they can in a way that promotes growth. Research shows that the removal of food additives and dyes from a childrens diet directly impacts a childs ability to absorb new information. With research supporting this, there are multiple options of what schools and parents can do to help their children behave better, learn more, and grow. By teaching proper nutrition within school systems, the schools and parents are taking an active stand in childrens lives ensuring that they are given the skills so that they can create an optimally healthy life. 18Whats being done? Garden to school programsWhole foods nutrition curriculumLegislation to tax unhealthy optionsMaryland may become the first state in the country to protect childrenand their familiesfrom Red 40, Yellow 5, and other artificial food dyes that worsen hyperactivity and other behavior problems in some children.(CSPI, Maryland),There is a growing movement towards farm to school programs, especially from the buzz that President Obama and First Lady Michelle Obama have created with their support of locally grown and organic vegetables being necessary to their familys health. The USDA has been investing in media exposure for 5-a-day support of fruit and vegetable consumption. Women, Infant, and Children (WIC) legislation just increased the amount of money allocated to buying fresh fruits and vegetables. The importance of food, good fresh food, is a growing movement that can be witnessed in any part of the US. There is legislation currently being passed to help tax sugary drinks because of their known relationship to obesity and type-2 diabetes. Individual states are taking their own active stands on protecting their children from foods that rob them of a healthy future. The school lunch program is a hot button ticket within politics currently, especially with the Obamas backing the need for fresh foods. Conversations are occurring all over the nation on the importance of children having access to nutritious foods. In my opinion, all of these things are extremely beneficial to be going on. All are focused on uplifting children and promoting their growth. My personal interest is in garden to school programs for several reasons. I will spend the rest of the presentation looking at this alternative, to replace vending machines and preservative rich foods in our schools. A school garden can take any number of forms: a raised bed in a schoolyard or an EarthBox in a classroom, a section of a community garden blocks from school or a rooftop greenhouse, a flower bed bordering the school building or lettuce growing in water in a classroom (GreenThumb, 2009). 19What are healthy alternatives? FruitsVegetables Whole Foods Oh MY! USDA purchases should facilitate the consumption of healthy foods that are known to lacking in childrens dietsfruits, vegetables, whole grains, and beans.

(Physicians Committee for Responsible Medicine) Healthy alternatives to processed foods which are filled with additives and dyes may at first seem very intimidating. It may seem as a process that is going to require more money and more time spent reading food labels. But in reality it is quite the opposite. If a consumer switches their buying power from processed foods to whole grains, lots of fruits and vegetables and lean sources of fat, what a difference this makes! The tendency of most of these foods when bought frozen or canned, is that they are bit more expensive than the cake but are a lot more healthful than and also help to prevent illnesses, which unfortunately the cake does not do. The greatest expense to the consumer and the school systems is when we start looking at what produce we must buy organic as to cut down on pesticide exposures. This list of fruits and vegetables is referred to as the Dirty Dozen, and is a very valuable consumer tool to better understanding how to make educated food choices. THE MOST CONTAMINATED FRUITS & VEGETABLES:1.PEACHES: Over 94% tested positive for traces of 45 different pesticides.2.CELERY 94% tested positive for 29 different pesticides.3.APPLES: 92% tested positive for 36 pesticides.4..SWEET BELL PEPPERS: 68% tested positive for 39 different pesticides.5.CHERRIES: 91% tested positive for 25 different pesticides.6.IMPORTED GRAPES: 86% tested positive for 35 different pesticides.7.NECTARINES: 97% tested positive for 26 different pesticides.8.PEARS : 94% tested positive for 35 different pesticides.9.POTATOES: 79% tested positive for 29 different pesticides.10.RASPBERRIES: 59% tested positive for 39 different pesticides.11.SPINACH: 83% tested positive for 36 different pesticides.12.STRAWBERRIES: 90% tested positive for 36 different pesticides.http://www.healthyreader.com/2008/05/13/12-most-contaminated-fruits-and-vegetables/ 20Future of School LunchesHealthy Local OrganicFoods that support health, proper nutrition, and an optimal environment to learn.

The future of our school lunches is to remove food additives, dyes, and flavorings so that we can better support learning and future successes of our children. To do this, we must teach the kids how to make more informed choices about what they consume. The way in which we can address this, is by making good nutrition a hands on learning project. We must reconnect our children with where their food is coming from, and not paint the picture of it being created in some laboratory. The children deserve the right to get their hands dirty, to place a seed in the ground, to water and nurture it until it bears fruit. By getting our children out in nature and by allowing them to take ownership in their nutrition by allowing them a role in producing their food, we are making a stand that good nutrition is more important than cheap, nutrient deficient foods. In this statement we are acknowledging that we believe in the future of our children and understand the importance of helping to prepare their brains to optimally learn new information. 21Garden to School ProgramsThe Edible Schoolyard (ESY), a program of the Chez Panisse Foundation, is a one-acre organic garden and kitchen classroom for urban public school students at Martin Luther King, Jr. Middle School in Berkeley, California. The past decade has witnessed substantial growth in the number of school gardens in the U.S., led by the state of California which has called for a garden in every school. (Edible School yard). (Tampa Bay School Gardening Network).

These types of programs are occurring everywhere., and for good reasons too. Not only do they teach children to think about the origin of their foods, they also create a valuable interaction with nature. Lets face it, children today do not spend as much time outdoors as they used to. Some would argue this is a reason we see the rise in obesity and ADHD problems today. No matter the stance, being outside with nature, getting your hands dirty, and seeing a seed come to life and bear fruit is an invaluable gift to give children. It allows them to take part in a natural creation, to take ownership in the environment and how they affect it. It gives them access to foods in which they know how they were grown and the nutrients that they provide to each child. On top of all of those benefits, it is fun! 22Garden to school benefitsGardens create dynamic, ever-changing, natural environments suitable for learning on every level.Gardening offers hands-on, experiential learning opportunities in a wide array of disciplines, including the natural and social sciences, math, language arts (e.g., through garden journaling), visual arts (e.g., through garden design and decoration), and nutrition. (National Gardening Association, 2009). (Tampa Bay School Gardening Network).

For children, it provides early firsthand knowledge of the natural world, fostering a sense of environmental stewardship that can last a lifetime (GreenThumb, 2009). It also supports working cooperatively in the garden to facilitate childrens social development (GreenThumb, 2009). With all of these benefits to off set the negative impacts of improper nutrition there should be no reason as to why a school wouldnt be in support of a garden in the school. The size and cost of a garden program does not have to be huge or a large financial investment. 23Better Nutrition There is mounting evidence that active learning in less structured, participatory spaces like gardens is more likely to transform childrens food attitudes and habits, and that school gardening, especially when combined with a healthy lunch program or nutritional education, encourages more healthful food choices. Compared with people who consume a diet with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers.

(Tampa Bay School Gardening Network).(CDC, 2009). (CDE, 2008). With all of the benefits of garden to school programs. Emphasis should remain on better nutrition which will promote better brains, and subsequently better learning environments. The evidence is clear, proper nutrition leads to a decreased likelihood of chronic illnesses. This also promotes a greater sense of well being and a more involved role in personal health. Healthy, active, and well-nourished children are more likely to attend school and are more prepared and motivated to learn (CDE, 2008)24Leads to better health The health benefits of a diet rich in vegetables and fruits: Lower blood pressure; reduced risk of heart disease, stroke, and probably some cancers; lower risk of eye and digestive problems; and a mellowing effect on blood sugar that can help keep appetite in check. Vegetables are important sources of many nutrients, including potassium, fiber, folate (folic acid), and numerous vitamins (A,C, and E to name a few) as well as other minerals and anti-oxidants. (Harvard School of Public Health, 2009). (USDA, 2009).Not only will eating more fruits and vegetables help with the social environment of the kids, reconnect them to nature, and provide optimal nutrition and other subject learning environments. Eating more fruits and vegetables has tremendous impacts on their health. Currently in the US, 1 in 4 children is currently obese. Along with obesity there are several other health conditions that are likely to occur; high blood pressure, cholesterol, shortness of breathe, and troubles with the liver and reproductive organs. Vegetables and fruits have many health benefits outside of the minerals and vitamins that are found uniquely to each type. They are full of fiber which helps to lower cholesterol, lower blood pressure, and helps with the removal of toxins thus lessening the load on the liver. If we are providing foods to our children that help to promote their health and prevent their current health complaints, we are helping to create not only a positive mental image of what their health means but we are also helping to create confidence in their abilities which impacts their ability to succeed in school. 25Better BrainsThere is mounting evidence that students who participate in school gardening score significantly higher on standardized science achievement tests This study confirms that nutrition can positively influence cognitive development in schoolchildren

(Tampa Bay School Gardening Network).(Medical News Today, 2007).A child that is able to concentrate and focus on tasks at hand is likely to live a more productive life in the long run. A child that is taught proper learning exercises in the beginning of their scholastic careers is more likely to stick with school and succeed. Good nutrition while in school as important as a good teacher that explains the materials you are expected to learn. This is a foundational component to promoting not only healthy children but also to promote self responsibility, a positive sense of well being, and a belief in achievement through the seeds of their labor. 26Better Behaved StudentsHealthy, active, and well-nourished children are more likely to attend school and are more prepared and motivated to learn.The idea that food can affect childrens behavior gained popularity in the early 1970s, when California allergist Benjamin Feingold claimed that the behavior of many of his young patients improved when he placed them on special diets to treat their food allergies.(CDC, 2009). (Schardt, 2000). Better behaved students mean many things to teachers, schools, and parents. It means children who are more likely to do better on their tests. It means less time the teacher has to spend managing behavior and more time that they can spend educating and helping children. It means less stress. With all of these benefits related to proper nutrition it is no wonder why any one in the community wouldnt want to support programs that focus on promoting overall health and wellness in our children, as that they are our future. 27Potential PartnershipsMaster gardeners clubAgricultural extension officeDepartment of Health USDAEPALocal schools Members of the community concerned about health Health clinicsChildhood obesity clinics and practitioners

It is my opinion that there are many people in the community that would be willing to support farm to school programs especially once they understand the side effects of not helping children by promoting better nutrition. It is a win- win situation for all of those in the community. Not only is local economy supported, community involvement is promoted. Children are allowed to flourish by having their potential maximized and community members and parents are supported in taking an active role in the future. The list of potential partners is just a beginning of who would be interested in supporting or helping to establish their own garden programs. 28Conclusion

Food additives, colors, and preservatives are dangerous for children to consume. Not only can these additives affect a childs brain and thus their ability to learn. They also impact their overall health. Many children have sensitivities which are exacerbated by the presence of these food-like substances in our school systems. Easy access, media exposure, and affordable pricing are reasons as to why these foods are in high demand.

However, the school is a place where life lessons are taught and not just weekly activities. These lessons are not going to be absorbed by children who can not concentrate because they have eaten foods which promote excited behavior (excitotoxins). Schools are places where our children go as a testament to the potential we (as a society) believe they can live up to. This is one of the main reasons as to why we should have foods which promote optimal nutrition and thus support a childs possibility of a healthy life.

Garden to school programs take an active role within the school to show children that we believe in their future. That learning where food comes from and the nutrients which fresh food give you are as important as teachers and books. That these lessons learned in the garden are lessons that will help them through their adult lives. Not only to help prevent unnecessary chronic illness but to help support optimal wellbeing. 29ReferencesAC Bouqet. Starburst Original Fruit Chews:. Retrieved from: http://www.acbouquet.com/ingredients_list.htm#Starburst Original Fruit Chews: California Department of Education (CDE). (2008). A Healthy Nutrition Environment: Linking Education, Activity, and Food through School Gardens. School Garden Program Overview. Retrieved from: http://www.cde.ca.gov/LS/nu/he/gardenoverview.aspCenter for Disease Control (CDC). (2009). Fruits and Vegetable Benefits. Retrieved from: http://www.fruitsandveggiesmatter.gov/benefits/index.html Center for Science in the Public Interest (CSPI). Food Safety and Food Additives. Retrieved from: http://www.cspinet.org/reports/chemcuisine.htm Center for Science in the Public Interest (CSPI). Maryland Legislators Eye Prohibition on Behavior-Disrupting Food Dyes. Retrieved from: http://www.cspinet.org/new/200902061.html Edible Schoolyard. (2009). Welcome to the Edible Schoolyard. Retrieved from: http://www.edibleschoolyard.org/Eigenmann, AP. Haenggeli, CA. (2004). Food Colourings and preservatives-allergy and hyperactivity. The Lancet. 364 (9437): 823-824. Retrieved from: http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(04)16996-1/fulltext Feingold Association of the United States. (2009). Adverse affects of inactive ingredients. Food Dyes: Some health effects. Retrieved from: http://www.feingold.org/effects.html GreenThumb. (2009). Growing School and Youth Garden in New York City. A Guide to Resources. City of New York. Department of Parks and Recreation. Haas, EM. Food Additives and Human Health. Healthy Child. Retrieved from: http://www.healthychild.com/child-nutrition/food-additives-and-human-health/ Harvard School of Public Health. (2009). The Nutrition Source: Vegetables and Fruits. The Retrieved from: http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.htmlHealthy Reader. (2008). 12 Most Contaminated Fruits and Vegetables. Retrieved from: http://www.healthyreader.com/2008/05/13/12-most-contaminated-fruits-and-vegetables/Lau, K. McLean, G. Williams, DP. Howard, CV. (2006). Synergistic Interactions between Commonly Used Food Additives in a Developmental Neuroxicity Test. Toxicological Sciences. 90(1): 178-187.Lindgren, DC. (2007). Artificial Food and Cosmetic Coloring. The Townsend Letter. Retrieved from: http://www.townsendletter.com/Nov2007/artfood1107.htm 30ReferencesManatee County Schools. (2009). Elementary, October Lunch Calendar. Retrieved from: http://www.schools.manatee.k12.fl.us/webdisk/4500FSERVICE/elementary_menus/elementary_oct_page_2.pdf McCann, D. Barrett, A. Cooper, A. Crumpler, D. Dalen, L. Grimshaw, K. Kitchin, E. Lok, K. Porteous, L. Prince, E. Sonuga-Barke, E. OWarner, J. Stevenson, J. (2007). Food additives and hyperactive behavior in 3 year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. The Lancet. Medical News Today. (2007). Nutrition Improves Learning and Memory in School Children. Retrieved from: http://www.medicalnewstoday.com/articles/85094.php National Gardening Association. (2009). Adopt a School Garden Program. Retrieved from: http://assoc.garden.org/ag/asg/ Physicians Committee for Responsible Medicine (PCRM). Healthy School Lunches. Retrieved from: http://www.healthyschoollunches.org/changes/index.cfm Schardt, D. (2000). Diet and Behavior in Children. Center for Science in the Public Interest (CSPI). http://www.cspinet.org/nah/3_00/diet_behavior.html School District of Manatee County Floridia. (2009). Schools. Retrieved from: http://www.manatee.k12.fl.us/students/school_list.html Tampa Bay School Gardening Network. Benefits of School Gardening. Retrieved from: http://web3.cas.usf.edu/tbsg/benefitsofschoolgardening.aspx United States Department of Agriculture (USDA). (2009). Why is it important to eat vegetables? Retrieved from: http://www.mypyramid.gov/pyramid/vegetables_why.html Wolraich, ML. Lindgren, SD. Stumbo, PJ. Stegink, LD. Appelbaum, MI. Kiritsy, MC. (1994). Effects of Diets High in Sucrose or Aspartame on the Behavior and Cognitive Performance of Children. NEJM. 330:301-307.

Additional Resources Feldt, BH. (2005). Garden Your City. Waters, A. (2008). Edible Schoolyard: A Universal Idea. Lovejoy, S. (1999). Roots, Shoots, Buckets and Boots.Green Harvest; http://www.greenharvest.com.au/School_Gardens/school_garden_index.htmlFarm to School; http://www.farmtoschool.org/publications.phpThe OrganWise Guys; www.organwiseguys.com