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Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

One in two children (ages 6-19) in the U.S. isoverweight or at risk of overweight

Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

Age Group Chance of becoming obese at 21-29 years

1-2 year olds, no obese parents 8%

Normal weight 6 year olds, no obese parents

10%

Overweight 6 year olds 50%

Overweight 10-14 year olds, with obese parents

79%

Source: Whitaker et al. N Engl J Med 1997;337:869-73.

Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

2% of kids meet all Food Guide Pyramid Recommendations• 16% do not meet any recommendations• 40% meet only one or none

More than• 84% of kids eat too much fat• 91% eat too much saturated fat

Source: Munoz et al. (1997) Pediatrics 100(3):323-329Copyright © 2006 Pearson Education, Inc., publishing as Benjamin

Cummings

Less than• 15% get enough fruits• 20% get enough vegetables• 30% get enough milk

Source: Munoz et al. (1997) Pediatrics 100(3):323-329

Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

One in five 1-2 year olds drink an average of 7 oz/day

50% of children ages 6-11 consume 15 oz/day

Boys 12-19 drink 28 oz/day, 13% of their calories

Girls 12-19drink 21 oz/day, 11% of their calories

Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

Source: USDA, 1996 Continuing Survey of Food Intakes by Individuals

Over 50% of snacks eaten by American children are cookies, desserts, potato chips, salty snacks, candy and gum.

Only 16% of snacks are fruits -- and only 1% of snacks are veggies.

American children eat only half the recommended five daily servings of fruits and vegetables.

Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

The most common vegetables eaten by children are French fries, ketchup and pizza sauce.

Of the vegetables eaten by 6-11 yearolds approximately 55 to 60% come from potatoes or tomatoes.

Children have especially low intakes of nutrient rich dark green leafy and deep yellow veggies.

Durant Elementary&

Sumner-Fredericksburg High School

Thursday, November 11

Cereal/Muffin-----------------------

Scalloped Potatoes & HamPeas

Mandarin OrangesCookie

Juice & Milk served with Breakfast.Milk, Bread, & Butter served with Lunch.Salad Bar available with High School Lunch.

Breakfast:◦ 1 cup cereal (1 oz)◦ 1 cup skim milk◦ Small muffin (1 ½ oz)◦ ½ cup orange juice

Lunch◦ 1 cup scalloped potatoes ◦ 2 oz ham◦ ½ cup peas◦ ½ cup mandarin oranges◦ 1 small cookie◦ 1 cup skim milk◦ 1 slice bread

Physical Activity◦ 40 minutes of P.E. class

Totals=4 ounce equivalents grains, 1 ½ cups vegetables, 1 cup fruits

Totals=2 ¼ cups milk, 2 oz meat, 40 minutes physical activity

Grains◦ 1 oz whole grain cereal◦ 1 ½ oz muffin◦ ½ oz oatmeal cookie◦ 1 oz wheat bread

Vegetables◦ 1 cup potatoes◦ ½ cup green peas

Fruits◦ ½ cup orange juice◦ ½ cup mandarin oranges

Milk◦ 1 cup skim milk◦ 1 cup skim milk◦ ¼ cup milk (scalloped

potatoes) Meat and Beans

◦ 2 ounces ham Physical Activity

◦ 40 minutes of P.E. class

Activity level of children Genetics Family lifestyle Competitive foods Fast food Television advertisements Nutrition education School lunch Role Models

History◦ 1946 National School Lunch Act◦ Federally Assisted Program

Free lunches, Reduced-price lunches, Paid lunches

Who influences policy and implementation?

USDA Support◦ Cash reimbursement ◦ “Entitlement Foods”◦ “Bonus Foods”◦ Staff training◦ Nutrition education

Who are the stakeholders?

Nation’s school districts (participating in the NSLP) must form a committee◦ Includes designated stakeholders◦ Develop a local school wellness policy

Physical activity Nutrition education School-based wellness activities Nutrition guidelines for all foods available during the

school day (competitive foods-vending, bake sales, school stores, ala carte, etc.)

Iowa’s Healthy Kids Act

Complement the local school wellness policy by setting standards

Establishes◦ Rules for physical activity◦ Rules for nutrition standards of competitive foods◦ Requirement of CPR certification for students◦ Requirement of area education agencies to

contract with a licensed dietitian

Nutrient A la Carte, Vending, And Regulated Fundraising Items

Calories ≤NSLP entrée items or ≤ 400 calories per entrée item≤ NSLP sides or ≤200 calories

Sodium ≤ NSLP entrée items or ≤ 600 mg per entrée item≤ 480 mg/serving entrees (effective 2014)≤ NSLP side or ≤ 400 mg/serving sides≤200 mg/serving sides (effective 2014)

Saturated fat ≤10% calories (excluding reduced fat cheese)

Trans fat ≤0.5 gm/serving

Total fat ≤35% calories (excluding nuts, seeds, reduced fat cheese)

Sugar ≤35% calories (excluding fruits, vegetables, yogurts)

Dietary fiber/whole grain 50% of grains offered must be whole grain (50% or more whole-grain ingredients)

Beverage A la Carte, Vending, and Regulated Fundraising Items

Milk Low/nonfat, regular/flavored, no nonnutritive sweeteners≤ 27 gm sugar/8 0z (2014), ≤24 gm sugar/8 oz (2017), ≤22 gm sugar/8 oz (2020)

100% Fruit Juice No added sweeteners

Water No added nonnutritive sweeteners

Sports Drinks, Flavored Water

None available to elementary students during school day

Caffeinated Beverages None available to elementary students during school day (excluding chocolate milk)

Sodas/Carbonated Beverages

None available to any students during school day

Meet Dietary Guidelines

◦ Current recommendations based on the 1995 Dietary Guidelines for Americans

◦ “Encouraged” to work toward the updated 2005 Dietary Guidelines for Americans

Schools are still using the 1995 Dietary Guidelines for Americans?

Institute of Medicine Recommendation◦ Maximum calorie levels for K-5, 6-8, 9-12◦ Reduce sodium: target 740 mg/lunch◦ Fruit: 1 c/day◦ Vegetables:

¾-1 c/day less starchy ½ c each of green leafy vegetables, orange vegetables, and

legumes per week◦ Grains: half or more of the grains are whole-grain rich ◦ Milk: 1 c of 1% or nonfat milk at lunch daily◦ Meat/meat alternatives: 2 ounces most days

USDA is currently revising meal requirements

Exposure to fresh fruits and vegetables grown locally

Stimulate local economy

Open market approach

Food safety issue

What are possible outcomes likely to occur as schools adopt stricter nutrition requirements for foods made available at school?

Positive outcomes?

Negative outcomes?

Nutrition Impacts on health

◦ Physical◦ Mental◦ Emotional

Student Acceptance Practicality Cost

D.C. Healthy Schools Act◦ New foods◦ Cut trans fat◦ Limit sodium◦ List calorie information?◦ Cutting chocolate milk?

Students are important customers Better menus

◦ More whole grain ◦ Made-from-scratch cooking◦ Locally grown produce◦ Marketing and appearance

Required internship Ongoing training

Obesity on the rise Many variables Start where the kids are-the school! Current laws

◦Child Nutrition Reauthorization Act◦Healthy Kids Act

Recommendations pending◦USDA revising the NSLP’s recommendations

Do you know what your school’s wellness policy involves?◦ Be informed of your school’s policies! ◦ Start communicating and be active in your

community! Contact your legislators.

YOU are a role-model!

Are you setting a good example by the lifestyle choices you make?