HEALTHY SCHOOL ENVIRONMENTS: POLICY AND NUTRITION Elizabeth Walker, MS.

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