+

HEALTHY ENVIRONMENTAL NUTRITION AND LUNCH PROGRAM

Adelaida Irimian, MPH

Walden University

PUBH 6165-4

Dr. Raymond Thron

Spring, 2009

+CHILDHOOD AND ADOLESCENT OBESITY

Overweight and obesity in the United States have reached epidemic proportions, and the number of obese children, adolescents, and adults has been growing dramatically causing obesity to be a huge public health issue.

The cases of children and adolescent obesity has more than doubled in the last 20 years and it has resulted in higher rates of chronic health problems such as cardiovascular disease, diabetes, sleep apnea, certain types of cancer, osteoarthritis, and long-lasting physical and psychological problems.

+CHILDHOOD AND ADOLESCENT OBESITY

According to Center for Disease Control and Prevention, among children aged 6 to 11 years, the prevalence of obesity has more than doubled over the past three decades, rising from 6.5% in 1980 to 17.0% in 2006. The rate among adolescents aged 12 to 19 years has more than tripled during the same period, increasing from 5.0% to 17.6%.

+ YOU CAN HELP!!!!!!

+

HOW???

+HEALTHY

ENVIRONMENTALNUTRITION AND

LUNCHPROGRAM

+ SCHOOL ROLES

In the United States more than 95% of children and adolescents are enrolled in schools.

Students at your school can adopt and maintain a healthy lifestyle by eating and drinking nutritious foods and beverages implemented by this program.

+ U.S. Department of Agriculture (USDA) Recommends:

High fiber diets baked tortilla chips whole-wheat macaroni and

cheese whole-wheat bread brown rice toasted oat cereal

+ U.S. Department of Agriculture (USDA) Recommends:

Fruits oranges apples grapes grapefruits bananas pineapples

Fruit Juices (100%) Orange juice Apple juice Grape juice Grapefruit juice Pineapple juice

+ U.S. Department of Agriculture (USDA) Recommends:

Vegetables dark green vegetables: broccoli, romaine lettuce,

spinach, collard greens orange vegetables: carrots, sweet-potatoes, pumpkin dry beans and peas: chick peas, black beans, kidney

beans, lentils, soy beans starchy vegetables: corn, green peas, potatoes and other vegetables: asparagus, bean sprouts,

cauliflower, eggplant, tomatoes

+ U.S. Department of Agriculture (USDA) Recommends:

Meats ham Beef

Poultry chicken turkey

FishNuts

Tuna - almonds

Salmon - cashews

Trout - peanut butter

Shrimp - walnuts

Eggs

+ U.S. Department of Agriculture (USDA) Recommends:

Dairy products: Milk: low-fat (1%), fat-free (skim), reduced fat

(2%), and whole milk. Cheese: cheddar, mozzarella, Swiss, American,

parmesan, cottage cheese, and ricotta. Yogurt: fat-free, reduced fat, low-fat, and whole

milk yogurt.

+ U.S. Department of Agriculture (USDA) Recommends:

Oils: nuts olives some fish avocados

Solid Fats: butter beef fat chicken fat stick margarine

+ U.S. Department of Agriculture (USDA) Daily

Recommendations:Grains Fruits Vegetables Oils Calorie Intake (Physically Active)

Meats, Poultry, Eggs, Nuts

Dairy Products

Children

4 - 8 years old

4 – 5 ounces

1 – 1.5 cups 1.5 cups 4 teaspoons 1400 -1800 3 – 4 ounces

2 cups

Girls 9 – 13 years old

5 ounces 1.5 cups 2 cups 5 teaspoons 1600 – 2200

5 ounces 3 cups

14 – 18 years old

6 ounces 1.5 cups 2.5 cups 5 teaspoons 2000 – 2400

5 ounces 3 cups

Boys 9 – 13 years old

6 ounces 1.5 cups 2.5 cups 5 teaspoons 1800 – 2600

5 ounces 3 cups

14 – 18 years old

7 ounces 2 cups 3 cups 5 teaspoons 2400 - 3200 6 ounces 3 cups

+NO MORE JUNK AND FATTENING FOODS!!!!!!!!!

+ HEALTHY ENVIRONMENTAL NUTRITION AND LUNCH PROGRAM

Elementary SchoolsJunior High Schools

High Schools

+  BREAKFAST IN THE MORNINGS

FRUITS EGGS

Apples - hard boiled

Oranges - scrambled with oil

Grapefruits

Bananas 100% FRUIT JUICES

Grapes - orange juice

Strawberries - grape juice

Pears - apple juice

Blueberries -grapefruit juice

DAIRY

Fat-free or low-fat milk

Fat-free or low-fat yogurt

GRAINS

Whole-wheat cereal (toasted oats, corn flakes)

Whole-wheat bagels

Whole-wheat muffins

Whole-wheat oatmeal

+SNACKS DURING NUTRITION

FRUIT SMOOTHIES: blend fruits with low-fat or fat-free milk or yogurt

FRUIT JUICES: 100% fruit juices, orange, pineapple, grapefruit, or grape in small cartons

MILK: low-fat or fat-free milk COOKIES: whole-wheat oatmeal or cereal cookies and muffins SNACK BARS: whole-grain or rich in fiber fruit or chocolate

bars VEGETABLES: mini carrots, cut-up celeries, cherry tomatoes,

and cut-up cucumbers.

+ HEALTHY LUNCH TIME

SALADS: romaine lettuce, corn, olives, tomatoes, whole-grain crackers, little bit of vegetable oil and little bit of balsamic vinegar, or any other low-fat dressings.

VEGETABLES: sautéed vegetables with very little vegetable oil and spices, vegetable shish kebobs, and boiled vegetables mixed with some spices and lemon.

+ HEALTHY LUNCH TIME

SANDWICHES AND BURGERS: boneless and skinless chicken breasts, turkey cutlets, lean roast beef, and lean ham in a whole-wheat or whole-grain buns, or whole-grain toast bread, with low-fat American or Swiss cheese, lettuce and tomato.

+ HEALTHY LUNCH TIME

POTATOES: cut up potatoes with spices grilled in the oven and baked potato with shredded low-fat cheese, green onions, or low-fat sour cream.

PASTAS and RICE: whole-grain (brown) pastas, whole-grain (brown) rice, whole-grain macaroni and cheese, and whole-wheat tortillas.

+ HEALTHY LUNCH TIME

DESSERT: fruit cocktail, fruit smoothies, whole-wheat oatmeal cookies, whole-wheat chocolate chip cookies, and fruits with fat-free yogurt ice-cream.

+BEVERAGE VENDING MACHINES low-fat milk fat-free milk low-fat and fat-free

yogurt drink Yoplait drinks

100% orange juice 100% grape juice 100% grapefruit juice 100% pineapple juice 100% apple juice water bottles

+ SNACK VENDING MACHINES Whole-wheat pita chips Baked tortilla chips Whole-grain popcorns Whole-grain rice cakes Dried fruit packets Rich in fiber fruit bars Rich in fiber chocolate bars Cereal and oatmeal bars Packets of mixed nuts

almonds, walnuts, cashews, and peanuts

Dark-chocolate bars

+ IMPLEMENT THE PROGRAM:

TO HAVE MORE HEALTHIER AND ACTIVE STUDENTS

TO HAVE MORE STUDENTS DOING WEEL IN SCHOOLS

TO HAVE A HEALTHIER ENVIRONMENT FOR STUDENTS TO LEARN

TO HAVE LESS OBESE AND OVERWEIGHT STUDENTS

+ REFERENCESBerry, D., Sheehan, R., Heschel, R., Knafl, K., Melkus, G., and Grey,

M. (2004). Family-Based Interventions for Childhood Obesity: A Review. The Journal of Family Nursing. Vol. 10, Iss. 429.

Center for Disease Control and Prevention. (2008). Key Strategies for Schools to Prevent Obesity. <http://www.cdc.gov/Features/ChildhoodObesity/>

Harrington, S. (2008). The Role of Sugar-Sweetened Beverage Consumption in Adolescent Obesity: A Review of the Literature. The Journal of School Nursing. Vol.24, Iss.1, p. 3-12.

United States Department of Agriculture (USDA). (2008). Dietary Recommendations. <MyPyramid.gov>

World Health Organization. (2000). Obesity: Preventing and managing the global epidemic. <http://whqlibdoc.who.int/trs/WHO_TRS_894>