Thank You

1. School Nutrition:Getting food additives and colorings off the trayAubrey Mast, MPH student Walden University PUBH 6165-2Professor RebecaHeickFall ,2009

2. Thank You

3. Local Elementary Schools Florine J. AbelAnna MariaBallardWilliam H. BashawBayshoreBlackburnBraden RiverBlanche H. DaughtreyDuetteFreedomB.D. GullettMarjorie G. KinnanManateeGilbert W. McNealJessie P. MillerVirgil MillsH.S. MoodyMyakka CityOneco Orange Ridge/BullockPalm ViewPalma SolaPalmettoRobert H. PrineRogers GardenWilliam Monroe RowlettSamosetSea BreezeIda M. StewartTaraJames TillmanFrances WakelandAnnie Lucy WilliamsRobert E. WillisGene Witt (School District of Manatee Co. FL, 2009).

4. Menu Options Monday, Oct. 19 Turkey Gravy-2 Mini Corn Dogs-31 Mashed Potatoes-15 Pacific Veggie Blend-8 Sliced Peaches-18 Tuesday, Oct. 27 Homemade Mac & Cheese-32 Riblets-9 Warm Roll-20 Fresh Broccoli w/ Dip-3 Mandarin Oranges-11 Wed., Oct. 28 Breaded Chicken on Bun-42 Green Beans-6 Peaches-18 Sherbert-27 Choice of: Variety of Salads, PBJ, Assorted Sandwiches/ Wraps/Hoagies Thursday, Oct. 29 Tostitos Scoops® w/ Meat-21 & Cheese-4 Corn Dog-32 Lettuce & Tomato Cup-1 Spanish Rice-23 Cinnamon Applesauce-27 Friday, Oct. 30 WG Tony’s® Pizza—Cheese or Pepperoni-36 Chef Boy R Dee® Beef Ravioli-32 Garden Salad-1 Steamed Corn-20 Chilled Pears-18 Tuesday, Oct. 20 Maxx Sticks-34 w/ Marinara-7 Yogurt, Cheese & Muffin Plate-74 Steamed Broccoli-6 Mandarin Oranges & Pineapple-15 Wed., Oct. 21 Chicken Tenders-17 Hashbrown Stix-33 Applesauce-27 Cloddhoppers**-28 Choice of: Variety of Salads, PBJ, Assorted Sandwiches/ Wraps/Hoagies Thursday, Oct. 22 STUDENT PLANNED MENU Please contact the Food Service Manager for Details Friday, Oct. 23 WG Tony’s® Pizza—Cheese or Pepperoni-36 Shrimp Poppers-19 Steamed Corn-20 Fresh Fruit Cup-22 (Manatee County, Elementary Lunch Calendar, 2009).

5. Food Additives: Where they hide • A simple general rule about additives is to avoid sodium nitrite, saccharin, caffeine, olestra, acesulfame K, and artificial coloring • Commonly found in refined foods • Condiments • Beverages • Over 300 synthetic food additives are allowed by the FDA in conventional foods. • These conventional foods are served to our children.

6. Food Colorings

7. Food colorings: Our Food • Gatorade Fruit Punch; Red #40 • Plain M&Ms; Red 40 Lake, Blue 2 Lake, Yellow 5, Yellow 6, Blue 1 Lake, Red 40, Blue 1 • Bakery mini chocolate muffin; FD&C Red 40 • Kraft Macaroni & cheese; Yellow 5, Yellow 6 • Eggo Waffles; Yellow #5, Yellow #6 • Fruit Loops; Red No. 40, Blue No. 2, Yellow No. 6, Blue No. 1 • DannonSprinkl'ins Yogurt; Yellow 6, Yellow 5, Red 40, Blue 1, Yellow 6 Lake, Red 3, Red 40 Lake, Yellow 5 Lake, Blue 2 Lake, Blue 1, Blue 1 Lake, Blue 2 • Nutrigrain Blueberry bars; Red 40, Blue 1 • Strawberry Pop tarts; Red 40, Yellow 6, Blue 1 (Lindgren, 2007).

8. Food additives: To cut back onNot toxic but too much may be unsafe and promote poor nutrition • CORN SYRUPSweetener, thickener: Candy, marshmallows, syrups, snack foods, imitation dairy foods. • DEXTROSESweetener: Bread, caramel, soda pop, cookies, many other foods. • FRUCTOSESweetener: "Health" drinks and other products. • High Fructose Corn SyrupSweetener: Soft drinks, and other processed foods • HYDROGENATED STARCH HYDROLYSATE (HSH)Sweetener: Dietetic and reduced-calorie foods. • Invert SugarSweetener: Candy, soft drinks, many other foods. • XYLITOLSweetener: Sugar-free chewing gum, low-calorie foods. (CSPI, Food Safety).

9. Food additives: To cut back onNot toxic but too much may be unsafe and promote poor nutrition • LACTITOLSweetener: Candy, chocolates, baked goods, ice cream, and other sugar-free foods. • MALTITOL Sweetener:Candy, chocolates, jams, and other sugar-free foods. • MannitolSweetener, other uses: “Dust” on chewing gum, low-calorie foods. • POLYDEXTROSEBulking agent: Reduced-calorie salad dressings, baked goods, candies, puddings, frozen desserts. • SalatrimModified fat: Baked goods, candy. • Salt (Sodium Chloride)Flavoring, preservative: Most processed foods, cured meats, soup, snack chips, crackers, and others. • SorbitolSweetener, thickening agent, maintains moisture: Dietetic drinks and foods, candy, shredded coconut, chewing gum. • TAGATOSESugar substitute. (CSPI, Food Safety).

10. Food additives that require cautionMay pose health risks, needs to be retested, try to avoid. • ARTIFICIAL COLORINGS: CITRUS RED  2Skin of some Florida oranges only. • ARTIFICIAL COLORINGS: RED 40Soda pop, candy, gelatin desserts, pastries, pet food, sausage. • AspartameArtificial sweetener: "Diet" foods, including soft drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, packets • BROMINATED VEGETABLE OIL (BVO)Emulsifier, clouding agent: Soft drinks. • BUTYLATED HYDROXYTOLUENE (BHT)Antioxidant: Cereals, chewing gum, potato chips, oils, etc. (CSPI, Food Safety).

11. Food additives that require cautionMay pose health risks, needs to be retested, try to avoid. • DIACETYLButter flavoring. • HEPTYL PARABENPreservative: Beer, non-carbonated soft drinks. • QUININEFlavoring: Tonic water, quinine water, bitter lemon. • REBIANANatural, high-potency sweetener: used in diet beverages.  Also called rebaudioside A (CSPI, Food Safety).

12. Food Additives to Avoid • ACESULFAME-K Artificial sweetener: Baked goods, chewing gum, gelatin desserts, diet soda, Sunette. • ARTIFICIAL COLORINGS: BLUE 1Beverages, candy, baked goods. • ARTIFICIAL COLORINGS: BLUE  2Pet food, beverages, candy. • ARTIFICIAL COLORINGS: GREEN 3Candy, beverages. • ARTIFICIAL COLORINGS: RED 3Candy, baked goods. • ARTIFICIAL COLORINGS: YELLOW  6Beverages, sausage, baked goods, candy, gelatin • SODIUM ASCORBATEAntioxidant, nutrient, color stabilizer: Cereals, fruit drinks, cured meats. • BUTYLATED HYDROXYANISOLE (BHA)Antioxidant: Cereals, chewing gum, potato chips, vegetable oil. (CSPI, Food Safety).

13. Food Additives to Avoid • CORN SYRUPSweetener, thickener: Candy, marshmallows, syrups, snack foods, imitation dairy foods. • Olestra (Olean)Fat substitute: Lay's Light Chips, Pringles Light chips. • Partially hydrogenated vegetable oilFat, oil, shortening: Stick margarine, crackers, fried restaurant foods, baked goods, icing, microwave popcorn. • Potassium BromateFlour improver: White flour, bread and rolls. • PROPYL GALLATEAntioxidant preservative: Vegetable oil, meat products, potato sticks, chicken soup base, chewing gum. • SODIUM NITRITE, SODIUM NITRATEPreservative, coloring, flavoring: Bacon, ham, frankfurters, luncheon meats, smoked fish, corned beef. (CSPI, Food Safety).

14. Starburst Original Fruit Chews: • Ingredients:  Corn syrup, sugar, partially hydrogenated soybean oil, fruit juice from concentrate (cherry, orange, strawberry, lemon), citric acid, dextrin, gelatin, food starch-modified, natural & artificial flavors, ascorbic acid (vitamin C), coloring (red 40, Yellow 5 , Yellow 6, Blue 1). (AC Bouquet).

15. Health effects of food additives • Yellow No.6 • Urticaria (hives)Rhinitis (runny nose)Nasal congestionBronchoconstrictionAnaphylactoid reaction Eosinophilotactic responsePurpura (purple or red discoloration of the skin)AllergiesKidney tumorsChromosomal damageAbdominal painVomitingIndigestionDistaste for food (Feingold, 2009).

16. Health effects of food additives Blue No.1 • Bronchoconstriction (combined with Erythrosine, Indigo Carmine)Eosinophilotactic responseChromosomal damage Blue No.2Brain tumorsBronchoconstriction (combined with Brilliant Blue, Erythrosine) (Feingold, 2009).

17. Why Additives are in the food • To improve shelf life or storage time. • To make food convenient and easy to prepare. • To increase the nutritional value. • To improve the flavor of foods. • To enhance the attractiveness of food products and improve consumer acceptance. (Haas, EM.)

18. Additives and colorings and how they relate to schools. • If children are able to access food additives and dyes in the cafeteria or vending machine – their behavior will be directly affected • Schools are the best place to teach proper nutrition • Hyperactivity decreased in children on a diet without artificial food colorings and benzoate preservatives, and increased following re-introduction. (Eigennmann, 2004).

19. What’s being done? • Garden to school programs • Whole foods nutrition curriculum • Legislation to tax unhealthy options • Maryland may become the first state in the country to protect children—and their families—from Red 40, Yellow 5, and other artificial food dyes that worsen hyperactivity and other behavior problems in some children. (CSPI, Maryland),

20. What are healthy alternatives? • Fruits • Vegetables • Whole Foods • Oh MY! • USDA purchases should facilitate the consumption of healthy foods that are known to lacking in children’s diets—fruits, vegetables, whole grains, and beans. (Physicians Committee for Responsible Medicine)

21. Future of School Lunches • Healthy • Local • Organic • Foods that support health, proper nutrition, and an optimal environment to learn.

22. Garden to School Programs • The Edible Schoolyard (ESY), a program of the Chez Panisse Foundation, is a one-acre organic garden and kitchen classroom for urban public school students at Martin Luther King, Jr. Middle School in Berkeley, California. • The past decade has witnessed substantial growth in the number of school gardens in the U.S., led by the state of California which has called for a garden in every school. (Edible School yard). (Tampa Bay School Gardening Network).

23. Garden to school benefits • Gardens create dynamic, ever-changing, natural environments suitable for learning on every level. • Gardening offers hands-on, experiential learning opportunities in a wide array of disciplines, including the natural and social sciences, math, language arts (e.g., through garden journaling), visual arts (e.g., through garden design and decoration), and nutrition. (National Gardening Association, 2009). (Tampa Bay School Gardening Network).

24. Better Nutrition • There is mounting evidence that active learning in less structured, participatory spaces like gardens is more likely to transform children’s food attitudes and habits, and that school gardening, especially when combined with a healthy lunch program or nutritional education, encourages more healthful food choices. • Compared with people who consume a diet with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers. (Tampa Bay School Gardening Network). (CDC, 2009). (CDE, 2008).

25. Leads to better health • The health benefits of a diet rich in vegetables and fruits: Lower blood pressure; reduced risk of heart disease, stroke, and probably some cancers; lower risk of eye and digestive problems; and a mellowing effect on blood sugar that can help keep appetite in check. • Vegetables are important sources of many nutrients, including potassium, fiber, folate (folic acid), and numerous vitamins (A,C, and E to name a few) as well as other minerals and anti-oxidants. (Harvard School of Public Health, 2009). (USDA, 2009).

26. Better Brains • There is mounting evidence that students who participate in school gardening score significantly higher on standardized science achievement tests • This study confirms that nutrition can positively influence cognitive development in schoolchildren (Tampa Bay School Gardening Network). (Medical News Today, 2007).

27. Better Behaved Students • Healthy, active, and well-nourished children are more likely to attend school and are more prepared and motivated to learn. • The idea that food can affect children’s behavior gained popularity in the early 1970s, when California allergist Benjamin Feingold claimed that the behavior of many of his young patients improved when he placed them on special diets to treat their food allergies. (CDC, 2009). (Schardt, 2000).

28. Potential Partnerships • Master gardeners club • Agricultural extension office • Department of Health • USDA • EPA • Local schools • Members of the community concerned about health • Health clinics • Childhood obesity clinics and practitioners

29. Conclusion

30. References • AC Bouqet. Starburst Original Fruit Chews:. Retrieved from: http://www.acbouquet.com/ingredients_list.htm#Starburst Original Fruit Chews: • California Department of Education (CDE). (2008). A Healthy Nutrition Environment: Linking Education, Activity, and Food through School Gardens. School Garden Program Overview. Retrieved from: http://www.cde.ca.gov/LS/nu/he/gardenoverview.asp • Center for Disease Control (CDC). (2009). Fruits and Vegetable Benefits. Retrieved from: http://www.fruitsandveggiesmatter.gov/benefits/index.html • Center for Science in the Public Interest (CSPI). Food Safety and Food Additives. Retrieved from: http://www.cspinet.org/reports/chemcuisine.htm • Center for Science in the Public Interest (CSPI). Maryland Legislators Eye Prohibition on Behavior-Disrupting Food Dyes. Retrieved from: http://www.cspinet.org/new/200902061.html • Edible Schoolyard. (2009). Welcome to the Edible Schoolyard. Retrieved from: http://www.edibleschoolyard.org/ • Eigenmann, AP. Haenggeli, CA. (2004). Food Colourings and preservatives-allergy and hyperactivity. The Lancet. 364 (9437): 823-824. Retrieved from: http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(04)16996-1/fulltext • Feingold Association of the United States. (2009). Adverse affects of “inactive” ingredients. Food Dyes: Some health effects. Retrieved from: http://www.feingold.org/effects.html • GreenThumb. (2009). Growing School and Youth Garden in New York City. A Guide to Resources. City of New York. Department of Parks and Recreation. • Haas, EM. Food Additives and Human Health. Healthy Child. Retrieved from: http://www.healthychild.com/child-nutrition/food-additives-and-human-health/ • Harvard School of Public Health. (2009). The Nutrition Source: Vegetables and Fruits. The Retrieved from: http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/index.html • Healthy Reader. (2008). 12 Most Contaminated Fruits and Vegetables. Retrieved from: http://www.healthyreader.com/2008/05/13/12-most-contaminated-fruits-and-vegetables/ • Lau, K. McLean, G. Williams, DP. Howard, CV. (2006). Synergistic Interactions between Commonly Used Food Additives in a Developmental Neuroxicity Test. Toxicological Sciences. 90(1): 178-187. • Lindgren, DC. (2007). Artificial Food and Cosmetic Coloring. The Townsend Letter. Retrieved from: http://www.townsendletter.com/Nov2007/artfood1107.htm

31. References • Manatee County Schools. (2009). Elementary, October Lunch Calendar. Retrieved from: http://www.schools.manatee.k12.fl.us/webdisk/4500FSERVICE/elementary_menus/elementary_oct_page_2.pdf • McCann, D. Barrett, A. Cooper, A. Crumpler, D. Dalen, L. Grimshaw, K. Kitchin, E. Lok, K. Porteous, L. Prince, E. Sonuga-Barke, E. O’Warner, J. Stevenson, J. (2007). Food additives and hyperactive behavior in 3 –year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. The Lancet. • Medical News Today. (2007). Nutrition Improves Learning and Memory in School Children. Retrieved from: http://www.medicalnewstoday.com/articles/85094.php • National Gardening Association. (2009). Adopt a School Garden Program. Retrieved from: http://assoc.garden.org/ag/asg/ • Physicians Committee for Responsible Medicine (PCRM). Healthy School Lunches. Retrieved from: http://www.healthyschoollunches.org/changes/index.cfm • Schardt, D. (2000). Diet and Behavior in Children. Center for Science in the Public Interest (CSPI). http://www.cspinet.org/nah/3_00/diet_behavior.html • School District of Manatee County Floridia. (2009). Schools. Retrieved from: http://www.manatee.k12.fl.us/students/school_list.html • Tampa Bay School Gardening Network. Benefits of School Gardening. Retrieved from: http://web3.cas.usf.edu/tbsg/benefitsofschoolgardening.aspx • United States Department of Agriculture (USDA). (2009). Why is it important to eat vegetables? Retrieved from: http://www.mypyramid.gov/pyramid/vegetables_why.html • Wolraich, ML. Lindgren, SD. Stumbo, PJ. Stegink, LD. Appelbaum, MI. Kiritsy, MC. (1994). Effects of Diets High in Sucrose or Aspartame on the Behavior and Cognitive Performance of Children. NEJM. 330:301-307.

32. Additional Resources • Feldt, BH. (2005). Garden Your City. • Waters, A. (2008). Edible Schoolyard: A Universal Idea. • Lovejoy, S. (1999). Roots, Shoots, Buckets and Boots. • Green Harvest; http://www.greenharvest.com.au/School_Gardens/school_garden_index.html • Farm to School; http://www.farmtoschool.org/publications.php • The OrganWise Guys; www.organwiseguys.com