The Link between Nutrition, Learning & Academic Achievement

The Link between Nutrition, The Link between Nutrition,

Learning & Academic Learning & Academic AchievementAchievement

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Nutrition & LearningNutrition & Learning

Susan MagrannSusan Magrann Nutrition Education CoordinatorNutrition Education Coordinator Los Angeles and Orange CountiesLos Angeles and Orange Counties Dept of Health Services—Cancer Dept of Health Services—Cancer

Prevention and Nutrition SectionPrevention and Nutrition Section (714) 327-1066(714) 327-1066 [email protected][email protected]

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Recommended Diet for AmericansRecommended Diet for AmericansPercent of Calories from Different NutrientsPercent of Calories from Different Nutrients

Sources: Dietary Goals for the United States, 1977; prepared by the Senate Select Committee on Nutrition and Human Needs. NHANES III, Phase I. Morbidity and Mortality Weekly Report, February 25, 1994.

Current Diet

22%34% Fatmonounsaturated and

polyunsaturated

12% saturated

Dietary Goals

10 % saturated

10 % polyunsaturated

30% Fat10 % monounsaturated

processed sugar

36% complex carbohydrate and "naturally occurring"

sugars

18% refined and

54% Carbohydrates

10% refined andprocessed sugar

48% complex carbohydrates and

"naturally occurring" sugars

58% Carbohydrates

12% Protein 12% Protein

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Examples of Health Problems Associated Examples of Health Problems Associated withwith

The Typical American DietThe Typical American Diet

0

10,000

20,000

30,000

40,000

50,000

Heart attack Cancer HypertensiveDisease, Stroke

Diabetes

Associated w ith a Diet High in Fat, Low inFiber, w ith Too Few Fruits and Vegetables

Associated w ith other Lifestyle Factors, likeSmoking, or Not Preventable

37,920

30,168

11,231

605

2,423(80%)

7,488(40%)

16,244(35%)

9,481(20%)

47,401 46,412

18,719

3,028

Source: California Department of Health Services, 1990

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Actual Causes of Death in the U.S.,1990Actual Causes of Death in the U.S.,1990

Source: McGinnis JM, Foege WH. JAMA 1993;270:2207-12.

400,000

300,000

100,000 90,000

30,000 20,000

0

100,000

200,000

300,000

400,000

500,000

Tobacco Diet/Activity Alcohol Microbialagents

Sexualbehavior

Illicit use ofdrugs

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FoodFoodGuideGuide

PyramidPyramid

Vegetable Group3-5 Servings

Milk, Yogurt, & Cheese Group3-5 Servings

Bread, Cereal, Rice, & Pasta Group6-11 Servings

Fruit Group2-4 Servings

Meat, Poultry, Fish, Dry Beans, Eggs

& Nuts Group3-5 Servings

Fats, Oils & SweetsUse Sparingly

7The Average American’s Top Heavy PyramidThe Average American’s Top Heavy Pyramid

5.1 Servings

2 Servings 1 Serving

1.3 Ser 2.2 Servings

3.5 Servings

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Nutrition IntakeNutrition Intake

Barriers to healthy eatingBarriers to healthy eating

Chronic hunger vs. transient hungerChronic hunger vs. transient hunger

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Poor Eating HabitsPoor Eating Habits

Fatigue/lethargic/irritableFatigue/lethargic/irritable Susceptible to infectionSusceptible to infection Stomach pain/headachesStomach pain/headaches Anxiety/anger/indecisivenessAnxiety/anger/indecisiveness SleepinessSleepiness Poor school performancePoor school performance

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Children’s Eating HabitsChildren’s Eating Habits

What % of children under age 12 are What % of children under age 12 are hungry or at risk for hunger?hungry or at risk for hunger?

What % of children are likely to skip What % of children are likely to skip breakfast?breakfast?

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Children’s Eating HabitsChildren’s Eating Habits

What is the most prevalent nutrition What is the most prevalent nutrition deficiency disease?deficiency disease?

What % of poor children have this What % of poor children have this disease?disease?

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Children’s Eating HabitChildren’s Eating Habit

What % of elementary students…What % of elementary students…– eat 5 servings of fruits & vegetables/day?eat 5 servings of fruits & vegetables/day?– eat no fruit in a day?eat no fruit in a day?– eat no vegetable in a day?eat no vegetable in a day?

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% Who Met% Who Met Dietary RecommendationsDietary Recommendations for Calcium Intake, 1988-94 for Calcium Intake, 1988-94

8979

19

52

0

20

40

60

80

100

Males Females

Percent

Ages 2-8 Ages 9-19

Source: CDC, National Health and Nutrition Examination Survey III

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% of Adolescents, Ages 12-19, Who Consumed Milk & % of Adolescents, Ages 12-19, Who Consumed Milk & Carbonated Soft Drinks On Any Given Day, 1994Carbonated Soft Drinks On Any Given Day, 1994

57 52

7465

0

20

40

60

80

100

Boys Girls

Percent

Source: Borrud L, et al. CNI Newsletter, April 18, 1997 (analysis of USDA CSFII data).

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Beverages Available in the U.S. Food Beverages Available in the U.S. Food Supply (Gallons/Person/Year)Supply (Gallons/Person/Year)

0

5

10

15

20

25

30

35

40

45

1970 1975 1980 1985 1990 1995

Milk

Juice

Reg. Soft Drinks

Diet Soft Drinks

Source: US Dept. of Agriculture, Economic Research Service Statistical Bulletin No. 939, 1997

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Prevalence of Obesity* Among U.S. AdultsBRFSS, 1986

(*Approximately 30 pounds overweight)

Source: Mokdad AH, et al. J Am Med Assoc 1999;282:16.

<10% 10% to 15% >15%

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<10% 10% to 15% >15%

18




<10% 10% to 15% >15%

19




<10% 10% to 15% >15%

20




<10% 10% to 15% >15%

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% of U.S. Adolescents, Ages 12-17, % of U.S. Adolescents, Ages 12-17, Who Were Overweight*Who Were Overweight*

* >95th percentile for BMI by age and sex based on NHANES I reference dataSource: Troiano RP, Flegal KM. Pediatrics 1998;101:497-504

0

2

4

6

8

10

12

1963-70 1971-74 1976-80 1988-94

Percent 11.4

9.9

Males

Females

4.6

4.5

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% of U.S. Children, Ages 6-11, % of U.S. Children, Ages 6-11, Who Were Overweight*Who Were Overweight*

0

2

4

6

8

10

12

1963-70 1971-74 1976-80 1988-94

Percent

* >95th percentile for BMI by age and sex based on NHANES I reference dataSource: Troiano RP, Flegal KM. Pediatrics 1998;101:497-504

Males

Females

11.4

9.9

4.3

3.9

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Prevalence of Obesity byPrevalence of Obesity by Hours of TV per Day: Hours of TV per Day:

NHES Youth Aged 12-17 in 1967-70 ; NLSY Youth Aged 10-15 in 1990NHES Youth Aged 12-17 in 1967-70 ; NLSY Youth Aged 10-15 in 1990

0

5

10

1520

25

30

35

40

TV Hours Per Day (Youth Report)

Pre

vale

nce (

%)

NHES 1967-70

NLSY 1990

0-1 1-2 2-3 3-4 4-5 5+

Source: Dietz WH, Gortmaker SL. Pediatrics 1985;75;807-12. Gortmaker SL et al. Arch Pediatric Adolesc Med 1996;150:356-62

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Ways Students Lose WeightWays Students Lose Weight

32% skip meals32% skip meals 22% fast22% fast 7% use diet pills7% use diet pills 5% induce vomiting5% induce vomiting 3 % use laxatives3 % use laxatives

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Eating DisordersEating Disorders

Dissatisfaction with weightDissatisfaction with weight Eating DisordersEating Disorders

– anorexia nervosaanorexia nervosa– bulimiabulimia

Disorder eating vs. eating disorder Disorder eating vs. eating disorder

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Tuft University (1989)Tuft University (1989)

Children who ate breakfast:Children who ate breakfast:

– perform better on standardized testperform better on standardized test

– are absent from school lessare absent from school less

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Minnesota Breakfast StudyMinnesota Breakfast Study

Students:Students:– were better prepared to learnwere better prepared to learn

– had decreased behavioral problemshad decreased behavioral problems

– had increased physical healthhad increased physical health

– had reduced visits to the school nursehad reduced visits to the school nurse

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Harvard Medical School Harvard Medical School

Universal Free Breakfast at 3 schoolsUniversal Free Breakfast at 3 schools Participation: increased--15% to 27%Participation: increased--15% to 27% For students who ate breakfast:For students who ate breakfast:

– math grades averaged a whole grade highermath grades averaged a whole grade higher– tardy less oftentardy less often– psychological scores improvedpsychological scores improved

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Comparison of Energy Available for Comparison of Energy Available for Learning from Two Different BreakfastsLearning from Two Different Breakfasts

Meal eaten and energy released from sugar

Sugary foods eaten in place of a meal cause a quick rise in blood sugar and energy.

About an hour later blood sugar and energy decline rapidly, bringing on symptoms of hunger.

Energy released from protein

Energy released from fat

A balanced breakfast containing sugar, starch, protein and fat gives a sustained release of energy and prevents a drop in blood sugar for several hours.

Meal eaten and energy released from sugar, and starch

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• A comprehensive approach best supports the child.

• It takes the combined effort of parents, teachers, and school administrators to support children’s physical and mental well being.

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Child

RememberRemember

The Man Who BelievesThe Man Who Believes

He He CanCan Do Something Do Something

Is Probably Right,Is Probably Right,

and and

So is the ManSo is the Man

Who Believes He Who Believes He Can’tCan’t

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The Link between Nutrition, Learning & Academic Achievement