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WHY HEALTHIER LUNCHES?

WHY HEALTHIER LUNCHES?. Not Just Because We Say So Sandra Richardson, MPH Student Walden University PH 6165-5 Environmental Health Instructor: Dr. Donald Goodwin Fall, 2009. Middle. High. School Students. INTRODUCTION.

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WHY HEALTHIER LUNCHES?

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  1. WHY HEALTHIER LUNCHES? Not Just Because We Say So Sandra Richardson, MPH Student Walden University PH 6165-5 Environmental Health Instructor: Dr. Donald Goodwin Fall, 2009 Middle High School Students

  2. INTRODUCTION • Purpose: Educate students on the necessity of healthy eating and the need to change school lunch menus. • Expected outcome: To convince students of the benefits of healthy meals and deter decreased participation in lunch programs.

  3. Why Change? • Health Concerns • 16% of children in the U.S. between 2 and 6 are obese. • Obesity increases the risk of chronic diseases: • Type 2 Diabetes • Cardiovascular Disease • Liver Disease • Quality of life can be compromised with these conditions (Centers for Disease Control and Prevention [CDC], n.d.)

  4. Why Change? Cont’dMore on Chronic Disease • Type 2 Diabetes • Approximately 24 million Americans have type 2 diabetes, and approximately 57 million more are at risk. • Diabetes strikes every 20 seconds in the U.S. (American Diabetes Association, 2009)

  5. U.S. Population With Diabetes or at Risk 1= U.S. population 304M 2= Population with diabetes 24M 3=Population at risk for diabetes 57M American Diabetes Association, 2009 U.S. Census Bureau, 2009

  6. Why Change? Cont’dMore on Chronic Disease • Cardiovascular Disease (CVD) • Approximately 70% of obese children have at least one risk factor for CVD • Approximately 39% of obese children have two or more risk factors for CVD • Liver Disease • Fatty liver disease causing inflammation leading to liver damage if not remedied (CDC, n.d.)

  7. Why Change? Cont’d • Psychosocial Concerns • Systematic social discrimination • Low self-esteem • Academic performance • Good nutrition linked to enhanced academic performance (CDC, n.d.) (Florence, Asbridge, and Veugelers, 2008)

  8. NUTRITION BASICS • USDA Recommended Minimum Caloric Intake Requirements (Lunch): • Preschool – 517 • Grades K-6 – 664 • Grades 7-12 – 825 (United States Department of Agriculture [USDA], n.d.)

  9. Nutrition Basics Cont’dDaily Recommended Caloric Intake Total Daily Meals Calories Girls Boys U.S. Department of Health and Human Services, n.d.

  10. Nutrition Basics Cont’d • Basic Food Groups • Meat/Fish/Poultry • Dairy • Fruits and Vegetables • Bread and Grains (USDA, n.d.)

  11. Basic Food Groups Cont’dMeat/Fish/Poultry • Provides protein (building blocks for the bodies tissues • Healthier sources include nuts, beans, fish, chicken, lean beef, eggs in limited amounts • Fatty sources include fatty beef, pork, lamb, bologna, salami, etc., - recommend very limited consumption • Daily Requirements: Ages 2-8 = 2-4 oz. Ages 9-13 = 5 oz. Ages 14-18 = 5-6 oz. (USDA, n.d.)

  12. Nutrition Basics Cont’dDairy • Provides Calcium (builds bones and teeth) • Sources include milk, cheese, yogurt, & dark leafy greens • Low-fat forms are healthier • Daily Requirements: Ages 2-8 = 2 cups* Ages 9-13 = 3 cups* Ages 14-18 = 3 cups* *One cup = 1-1/2 – 2 oz cheese (USDA, n.d.)

  13. Nutrition Basics Cont’dFruits and Vegetables • Provides vitamins, minerals, and fiber (helps to regulate the body) • Sources include apples, tomatoes, plums, berries, lettuce, kale, broccoli and much more! • Daily Requirements Ages 2-8 = 2 cups Ages 9-13 = 3 cups Ages 14-18 = 3 cups (USDA, n.d.)

  14. Nutrition Basics Cont’dBreads and Grains • Provides carbohydrates, B vitamins, and minerals (provides energy to the body) • Healthier sources include whole grain breads, pasta, and cereals • Less healthy sources include refined starches (white bread, cookies, etc) and should be eaten in minimum amounts (USDA, n.d.)

  15. Breads and Grains Cont’d • Daily Requirements: Ages 2-3 = 3 oz. Ages 4-8 = 4-5 oz. Girls Ages 9-13 = 5 oz. Girls Ages 14-18 = 6 oz. Boys Ages 9-13 = 6 oz. Boys Ages 14-18 = 7 oz. (USDA, n.d.)

  16. What about Snacks? • Vending machine snacks and drinks • Eat this: (yogurt, fruit, fruit juice, nuts, low-fat cookies, pita chips) • Snacks with low sugar and fat content • Snacks with some nutritional value • Not that: (soda, regular cookies, chips, candy bars) • Snacks high in fats and sugars • Snacks that are nutrient-poor

  17. Drink This Not That 8 oz juice 12 oz soda Good Bad (Nutritiondata.com, n.d.)

  18. Conclusion • Schools are on the right track with the change to healthier lunch programs • Healthy eating reduces the risk for developing obesity and chronic diseases • Healthy eating also enhances academic performance

  19. Helpful Sites United States Department of Agriculture. (n.d.). Inside the pyramid. Retrieved October 5, 2009, from http://www.mypyramid.gov/pyramid/index.html:This site provides guidance on recommended daily intake for each food group. Eat fit. (n.d.). Retrieved October 19, 2009 from http://eatfit.ucdavis.edu/levelone/whatis.html:This site was developed to challenge and guide 5th-9th graders in developing healthy eating habits, as well as physical fitness activities. Nutrition Data. (n.d.). Retrieved October 19, 2009, from http://www.nutritiondata.com/: This site provides detailed information on the nutritional content of a variety of foods.

  20. References American Diabetes Association (2009). It is time to stop diabetes. Retrieved October 12, 2009, from http://www.diabetes.org/for-media/pr-is-it-time-to-stop-diabetes.jsp Centers for Disease Control and Prevention. (2009). Availability of less nutritious snack foods and beverages in secondary schools ---selected states, 2002—2008. Mortality and Morbidity Weekly Report, 58, p. 1-4. Retrieved October 12, 2009, fromhttp://www.cdc.gov/mmwr/preview/mmwrhtml/mm58e1005a1.htm?s_cid=mm58e1005a1_e

  21. References cont’d Centers for Disease Control and Prevention. (2007). National Diabetes Fact Sheet, 2007. Retrieved October 9, 2009, from http://www.cdc.gov/diabetes/pubs/pdf/ndfs_2007.pdf Centers for Disease Control and Prevention. (n.d.). Childhood Overweight and Obesity. Retrieved October 12, 2009, from http://www.cdc.gov/obesity/childhood/index.html Florence, M., Asbridge, M. & Veugelers, P. (2008). Diet quality and academic performance. Journal of School Health, 78(4), 209-215. Retrieved October 5, 2009, from http://www3.interscience.wiley.com/cgi-bin/fulltext/119393960/PDFSTART

  22. References cont’d Institute of Medicine of National Academies. (2009). Local Government Actions to Prevent Childhood Obesity. Retrieved October 12, 2009, from http://iom.edu/en/Reports/2009/ChildhoodObesityPreventionLocalGovernments.aspx Nutrition Data. (n.d.). Retrieved October 19, 2009, from http://www.nutritiondata.com/ Shilts, M., Lamp, C., Horowitz, M., Townsend, M. (2009). Pilot study: EatFit impacts sixth graders’ academic performance on achievement of mathematics and English education standards. Abstract retrieved October 19, 2009, from http://www.jneb.org/article/PIIS1499404608006921/abstract

  23. References cont’d United States Census Bureau. (2009). State & County QuickFacts. Retrieved November 4, 2009, from http://quickfacts.census.gov/qfd/states/00000.html United States Department of Agriculture. (n.d.). Inside the pyramid. Retrieved October 5, 2009, from http://www.mypyramid.gov/pyramid/index.html United States Department of Agriculture. (2000) Menu planning in the national school lunch program. Retrieved October 19, 2009, from http://www.fns.usda.gov/cnd/menu/menu_planning.doc

  24. References Cont’d United States Health and Human Services. (n.d.). Dietary Guidelines for Americans. Retrieved November 4, 2009, from http://www.health.gov/DietaryGuidelines

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