Improving the School Nutrition Environment

1. Making it Happen Improving theSchool Nutrition Environment Georgia Department of Education • Georgia Partnership for School Health Georgia School Food Service Association • United States Dept. of Agriculture Georgia Dietetic Association

2. Alarming Trends • Children are under-active. • Servings are super-sized. • Obesity rates are skyrocketing. • Type 2 Diabetes is showing up in children. • Heart Disease is developing in children.

3. Children and Physical Activity • Nearly half of all young people, ages 12-21, do not engage in physical activity on a regular basis. • Studies show children who participate in the least rigorous physical activity or who watch the most television are at the highest risk of becoming overweight.

4. Children and Television • Television not only displaces the time a child has to be physically active, but it also increases energy intake of the children watching the television. • During 1 hour of television, children see 10 food commercials advertising for fast food, soft drinks, sweets, and sugared cereal. Ebbeling, CB., Pawlak, DB., & Ludwig, DS. 2002. Lancet.

5. Obesity in Children • Super-sized menus lead to excess calories. • Excess calories may result in obesity, type 2 diabetes, and high blood pressure. • For ages 6-11, • 30.3% of children are overweight • 15.3% are obese.

6. Obesity in Children • For adolescents (ages 12 to 19), • 30.4% are overweight • 15.5% are obese. • Excess weight in childhood and adolescence has been found to predict overweight in adults.

7. Obesity* Trends Among U.S. Adults (*BMI 30, or ~ 30 lbs overweight for 5’4” person)

8. (*BMI 30, or ~ 30 lbs overweight for 5’4” person) Obesity Trends in 2003

9. Poor self esteem Depression Reduced physical movement Type 2 Diabetes/Insulin Resistance Dyslipidemia Poor diet Asthma Gallbladder disease Sleep apnea or sleeplessness Hypertension Obesity Affects Whole Child

10. Complications from Childhood Obesity

11. Type 2 Diabetes in Children • This disease once was limited entirely to adults over the age of 40. • Now, as many as 150,000 young people under the age of 18 have a form of diabetes. • Researchers estimate that among new cases of childhood diabetes, the portion of those with type 2 diabetes ranges between 8% and 43%.

12. Contributing Factors… • Weight Gain • Poor Nutrition • Lack of Exercise These factors reduce the action of insulin, a hormone that allows sugar to be absorbed by cells and used for energy. Eventually, type 2 diabetes develops.

13. Being overweight: 80% of children diagnosed are overweight. Older than 10 years: most cases are diagnosed during middle to late puberty. Have a family history of type 2 diabetes. Are a member of a certain racial/ethnic group: Blacks, Hispanic/Latinos, and Native Americans are at higher risk. Risk Factors for developing Type 2 Diabetes as a Child…

14. Heart Disease Risks • 27% of children ages 5-10 already have one or more risk factors for heart disease. • Being overweight further increases heart disease risk factors in children by 60% Source: Freedman DS et al. Pediatrics 1999; 103:1175-82`

15. New Food Guide Pyramid

17. Children Flunk Healthy Eating • Inadequate Diet of Children • 2% eat from the food pyramid as recommended • 15% eat fruit as recommended • 20% eat vegetables as recommended • 30% drink milk as recommended • Children drink almost twice as much soda as milk

18. 40 35 30 25 20 15 10 5 0 Milk Regular Soft Drinks Juice Diet Soft Drinks 1970 1975 1980 1985 1990 1995 Beverages Available in the U.S. Food Supply(Gallons/Person/Year) Source: U.S. Dept. of Agriculture, Economic Research Service Statistical Bulletin No. 939, 1997

19. Calcium for Life Long Health • Bone Disease • Teens with Bone Fractures

20. What is a HealthySchool NutritionEnvironment?

21. The Cafeteria is a… Learning Laboratory: • Provides nutritious choices • Presents Nutrition Education information

22. Nutrition Education Themes ’05-’06 August: Making it Happen; New Food Guide Pyramid September: 5-A-Day the Color Way; Water: Drink Up! October: National School Lunch Week and Bring Your Parent to Lunch; Cancer Awareness and Prevention

23. Nutrition Education Themes ’05-’06 November: Diabetes Month; Healthy Lifestyle/Weight Maintenance December: Healthy Snacks January: 3-A-Day the Dairy Way; Citrus Month February: Heart Month; Children’s Dental Health Month

24. Nutrition Education Themes ’05-’06 March: National Nutrition Month; National School Breakfast Week April: Fiber for Fitness; Food Labels May: Let’s Move!; Food Safety/Serve Safe; Making Healthy Choices at Restaurants

25. The Cafeteria is a… Learning Laboratory: • Provides nutritious choices • Presents Nutrition Education information • Markets Nutrition Themes and Projects throughout the school year.

26. Schools Can Make a Difference! Nutrition andPhysical ActivityAre Important to Students

27. New Dietary Guidelines In 2005, the guidelines incorporated information beyond the diet by adding recommendations for physical activity, weight management, and food safety.

28. Key Recommendations • Adequate Nutrients within Calorie Needs • Weight Management • Physical Activity • Food Groups to Encourage

29. Key Recommendations • Fats • Carbohydrates • Sodium and Potassium • Alcoholic Beverages • Food Safety

30. Adequate Nutrients Consume a variety of nutrient-dense foods and beverages • Limit intake of saturated fat, trans-fats, cholesterol, added sugar, salt, and alcohol. • Balance energy needs with intakes

31. Weight Management Balance calories in with calories expended to maintain a healthy body weight. • Overtime, weight gain can be prevented by increasing physical activity and decreasing food and beverage intake.

32. Physical Activity Engage in regular physical activity and reduce sedentary activity. • To reduce chronic disease risk, engage in at least 30 minutes daily. • To manage body weight, engage in 60 minutes daily.

33. Physical Activity • To sustain weight loss, engage in 60-90 minutes daily. • Include cardiovascular conditioning, stretching, and resistance exercises.

34. Food Groups to Encourage Consume sufficient fruits and vegetables. • Recommendation for 2,000 calorie diet: • 2 cups fruit (4 servings) • 2 ½ cups vegetables daily (5 servings)

35. Food Groups to Encourage A variety of fruits and vegetables daily. • Dark green • Orange • Legumes • Starchy vegetables • Others

36. Fruit and Vegetable Consumption • Only 13% of American families consume 5+ servings of fruits and vegetables a day. • Boys and girls, ages 2-17, average 2.9 and 2.6 servings of fruits and vegetables each day, respectively. • Generally, less fruit is consumed, but the bottomline is not enough fruits and vegetables are eaten every day by children.

37. Food Groups to Encourage Three or more servings of whole-grain products per day. • The rest coming from enriched or whole-grain sources. • Half of grain products should come from whole grains.

38. Food Groups to Encourage Three cups/ day of low-fat or fat-free milk or equivalent milk products.

39. Fats • Consume less than 10% of calories from saturated fats. • Consume less than 300 milligrams of cholesterol daily. • Keep intake of trans-fats as low as possible.

40. Fats Sources of fats should be predominately polyunsaturated or monounsaturated. • Nuts • Vegetable Oils • Fish Limit intake of fats and oils high in saturated or trans-fatty acids.

41. Carbohydrates Choose fiber-rich fruits, vegetables, and whole grains. • Choose foods with little added sugar or caloric sweeteners. • Consume sugar- and starch-containing foods less frequently to promote dental health.

42. Sodium and Potassium Consume less that 2300 milligrams (1 teaspoon) of sodium per day. • Decrease consumption of processed foods. • Add little salt to prepared foods. Consume potassium-rich foods. • Fruits and vegetables.

43. Food Safety To avoid microbial foodborne illness: • Clean hands, food contact surfaces, and fruits and vegetables. • Separate raw, cooked, and ready-to-eat foods.

44. Food Safety • Cook foods to safe temperature. • Chill and defrost foods properly. • Avoid unpasteurized food products and raw or undercooked meat and poultry.

45. Children’s Health Needs • Healthy Food Options for Vending and Fund Raisers • Frequent Hand Washing Opportunities • Water for Hydration with Adequate Restroom Breaks • Better Nutrition in School Meals

46. What is GCSNP doing to increase fiber? • Minimum of 5 fruits and veggie servings/day • Using whole grain pizza crust for school-made pizza • Multi grain baked chips • Serving beans and peas • Using whole wheat sub rolls, whole wheat sandwich bread, and tortillas • Using multi grain par-baked dinner rolls

47. What is GCSNP doing to reduce fat? • French fries with no trans-fats • Veggie pizza choices • Low-fat beef burger • Chicken burger • PBJ sandwich made with soy • Low-fat Nacho Cheese • Reduced fat Cheddar Cheese snack portions • Non-fat whole wheat tortillas

48. This is the Year to Act! • Have a voice by providing ideas and comments making your school a healthy environment.

49. Call to Action