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A Feasibility Study

A Feasibility Study. ENG. 212: Technical Writing Corina Andariese. Overview . - Introduction - Criteria - Methods -The Problem -Primary Research - Conclusions -Recommendations. Introduction.

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A Feasibility Study

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  1. A Feasibility Study ENG. 212: Technical Writing Corina Andariese

  2. Overview -Introduction -Criteria -Methods -The Problem -Primary Research -Conclusions -Recommendations

  3. Introduction • Examined the feasibility of changing the current Anchorage School District food programs to reflect a healthier and more nutrient dense diet. • Researched the desire for a healthy nutrient dense diet and more hands on nutrition education focusing on three factors: • Removal of highly processed foods, refined sugars and flours. • Locally sourced ingredients, possibly organic • Hands on nutrition education in the form of greenhouse and cooking projects.

  4. Identified the negatives associated with the Western a Pattern Diet which the current ASD food programs are associated with: • Childhood obesity • Childhood diabetes • Noted the many recent studies that point to school food programs taking the lead against the illnesses listed above.

  5. Criteria for Feasibility • Do parents and teachers desire a change in the current ASD food programs to reflect a more comprehensive and nutritionally sound food programs? • Do parents support the ASD providing full fat dairy and meat from pasture (grass fed) raised animals? • Do parents support the ASD providing whole vegetables and fruits that are locally sourced and organic when possible? • Do parents and school officials support removing all highly processed foods, refined sugars, refined flours, and hydrogenated/partially hydrogenated oils?

  6. Methods • Located five published studies or articles to support three main points: • The correlation between school food programs and childhood obesity/diabetes. • The importance of school food programs and education to prevent childhood obesity/diabetes. • The impact of the Western Pattern Diet on the health and wellbeing of children.

  7. Methods • Conducted a survey to determine the desire for the proposed changes to the Anchorage School District programs. This survey was given to students in professor Krista Soria's Technical Writing class.

  8. The Childhood Obesity and Diabetes Problem • Centers for Disease Control determined that in 2012, more than one third of children and adolescents were overweight or obese. • The World Heath Organization states that childhood obesity is one of the most serious public health challenges of the 21st century.

  9. Schools Have a Responsibility • Ronette Briefel (2009) " to improve children's diet and reduce obesity, continued changes and practices are essential...reducing frequency of offering French fries merit testing as strategies to reduce energy from low-nutrient, energy dense foods from schools." • World Health Organization states "because children and adolescents spend a significant time of their young lives in school, the school environment is an ideal setting to acquire knowledge and skills about healthy choices."

  10. Primary Research Results of Survey

  11. Survey Results • The survey results show that Anchorage Alaska community members support the proposed changes. • Survey results also show that Anchorage Alaska community members also feel that the current food programs are not nutritionally adequate.

  12. Conclusions • Parents do support the proposed changes to the Anchorage School District food programs. • There is a desire to change the current Anchorage School District food programs to reflect healthier and more nutrient dense food programs. • There is a desire for nutrition programs that tie into the current food programs in schools.

  13. Recommendations • Gradual changes are needed in order to make an easier transition to a more nutrient dense food program. • Remove all calorie dense foods, highly progressed foods, and foods/beverages that contain refined sugars and flours. • Create partnerships with local Alaskan farmers to begin providing seasonal whole vegetables, fruits, meats, and dairy. • Retrain school kitchen and nutrition employees in large batch cooking of traditional meals such as beef stew and roast chicken with vegetables.

  14. “Imagine a world where children were fed tasty and nutritious, real food at school from the age of 4 to 18. A world where every child was educated about how amazing food is, where it comes from, how it effects the body, and how it can save their lives.” • –Jamie Oliver

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