Transcript The Link between Nutrition, Learning & Achievement

The Link between Nutrition,
Learning & Academic
Achievement
Nutrition & Learning
Susan Magrann
 Nutrition Education Coordinator
 Los Angeles and Orange Counties
 Dept of Health Services—Cancer
Prevention and Nutrition Section
 (714) 327-1066
 [email protected]

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Recommended Diet for Americans
Percent of Calories from Different Nutrients
34% Fat
54%
Carbohydrates
12% Protein
Current Diet
Dietary Goals
12% saturated
10 % saturated
22%
monounsaturated and
polyunsaturated
10 % monounsaturated
30% Fat
10 % polyunsaturated
36% complex carbohydrate
and "naturally occurring"
sugars
48% complex
carbohydrates and
"naturally occurring"
sugars
18% refined and
processed sugar
10% refined and
processed sugar
58%
Carbohydrates
12% Protein
Sources: Dietary Goals for the United States, 1977; prepared by the Senate Select Committee on Nutrition and
Human Needs. NHANES III, Phase I. Morbidity and Mortality Weekly Report, February 25, 1994.
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Examples of Health Problems Associated with
The Typical American Diet
Associated w ith a Diet High in Fat, Low in
Fiber, w ith Too Few Fruits and Vegetables
47,401
46,412
50,000
9,481
(20%)
40,000
30,000
Associated w ith other Lifestyle Factors, like
Smoking, or Not Preventable
16,244
(35%)
37,920
30,168
20,000
18,719
7,488
(40%)
10,000
11,231
3,028
0
2,423
(80%)
605
Heart attack
Cancer
Source: California Department of Health Services, 1990
Hypertensive
Disease, Stroke
Diabetes
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Actual Causes of Death in the U.S.,1990
500,000
400,000
400,000
300,000
300,000
200,000
100,000
100,000
90,000
30,000
20,000
Sexual
behavior
Illicit use of
drugs
0
Tobacco
Diet/Activity
Alcohol
Microbial
agents
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Source: McGinnis JM, Foege WH. JAMA 1993;270:2207-12.
Food
Guide
Pyramid
Milk, Yogurt, &
Cheese Group
3-5 Servings
Vegetable Group
3-5 Servings
Fats, Oils & Sweets
Use Sparingly
Meat, Poultry, Fish,
Dry Beans, Eggs
& Nuts Group
3-5 Servings
Fruit Group
2-4 Servings
Bread, Cereal, Rice,
& Pasta Group
6-11 Servings
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3.5 Servings
1.3 Ser
2 Servings
2.2 Servings
1 Serving
5.1 Servings
The Average American’s Top Heavy Pyramid7
Nutrition Intake

Barriers to healthy eating

Chronic hunger vs. transient hunger
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Poor Eating Habits
 Fatigue/lethargic/irritable
 Susceptible
to infection
 Stomach pain/headaches
 Anxiety/anger/indecisiveness
 Sleepiness
 Poor school performance
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Children’s Eating Habits
 What
% of children under age 12 are
hungry or at risk for hunger?
 What
% of children are likely to skip
breakfast?
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Children’s Eating Habits
 What
is the most prevalent nutrition
deficiency disease?
 What
% of poor children have this
disease?
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Children’s Eating Habit

What % of elementary students…
– eat 5 servings of fruits & vegetables/day?
– eat no fruit in a day?
– eat no vegetable in a day?
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% Who Met Dietary Recommendations
for Calcium Intake, 1988-94
Percent
100
89
79
80
60
52
40
19
20
0
Males
Ages 2-8
Females
Ages 9-19
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Source: CDC, National Health and Nutrition Examination Survey III
% of Adolescents, Ages 12-19, Who Consumed Milk &
Carbonated Soft Drinks On Any Given Day, 1994
Percent
100
74
80
60
57
65
52
40
20
0
Boys
Girls
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Source: Borrud L, et al. CNI Newsletter, April 18, 1997 (analysis of USDA CSFII data).
Beverages Available in the U.S. Food
Supply (Gallons/Person/Year)
45
40
35
30
Milk
25
20
15
10
Reg. Soft Drinks
Juice
5
Diet Soft Drinks
0
1970
1975
1980
1985
1990
1995
Source: US Dept. of Agriculture, Economic Research Service Statistical Bulletin No. 939, 1997
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Preva lence of Obesity* Among U.S. Adults
BRFSS, 1986
(*Approximately 30 pounds overweight)
< 10%
10% to 15%
Source: Mokdad AH, et al. J Am Med Assoc 1999;282:16.
> 15%
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Preva lence of Obesity* Among U.S. Adults
BRFSS, 1990
(*Approximately 30 pounds overweight)
< 10%
10% to 15%
Source: Mokdad AH, et al. J Am Med Assoc 1999;282:16.
> 15%
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Preva lence of Obesity* Among U.S. Adults
BRFSS, 1993
(*Approximately 30 pounds overweight)
< 10%
10% to 15%
Source: Mokdad AH, et al. J Am Med Assoc 1999;282:16.
> 15%
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Preva lence of Obesity* Among U.S. Adults
BRFSS, 1996
(*Approximately 30 pounds overweight)
< 10%
10% to 15%
Source: Mokdad AH, et al. J Am Med Assoc 1999;282:16.
> 15%
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Preva lence of Obesity* Among U.S. Adults
BRFSS, 1998
(*Approximately 30 pounds overweight)
< 10%
10% to 15%
Source: Mokdad AH, et al. J Am Med Assoc 1999;282:16.
> 15%
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% of U.S. Adolescents, Ages 12-17,
Who Were Overweight*
Percent
12
11.4
10
9.9
8
6
4
Females
4.5
Males
4.6
2
0
1963-70
1971-74
1976-80
* >95th percentile for BMI by age and sex based on NHANES I reference data
Source: Troiano RP, Flegal KM. Pediatrics 1998;101:497-504
1988-94
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% of U.S. Children, Ages 6-11,
Who Were Overweight*
Percent
12
11.4
10
9.9
8
6
Males
4.3
Females
4
2
3.9
0
1963-70
1971-74
1976-80
* >95th percentile for BMI by age and sex based on NHANES I reference data
Source: Troiano RP, Flegal KM. Pediatrics 1998;101:497-504
1988-94
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Prevalence of Obesity by
Hours of TV per Day:
NHES Youth Aged 12-17 in 1967-70 ; NLSY Youth Aged 10-15 in 1990
Prevalence (%)
NHES 1967-70
40
35
30
25
20
15
10
5
0
NLSY 1990
0-1
1-2
2-3
3-4
4-5
5+
TV Hours Per Day (Youth Report)
Source: Dietz WH, Gortmaker SL. Pediatrics 1985;75;807-12. Gortmaker SL et al.
Arch Pediatric Adolesc Med 1996;150:356-62
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Ways Students Lose Weight
32% skip meals
 22% fast
 7% use diet pills
 5% induce vomiting
 3 % use laxatives

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Eating Disorders
Dissatisfaction with weight
 Eating Disorders

– anorexia nervosa
– bulimia

Disorder eating vs. eating disorder
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Tuft University (1989)
 Children
who ate breakfast:
– perform better on standardized test
– are absent from school less
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Minnesota Breakfast Study
 Students:
– were better prepared to learn
– had decreased behavioral problems
– had increased physical health
– had reduced visits to the school nurse
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Harvard Medical School
Universal Free Breakfast at 3 schools
 Participation: increased--15% to 27%
 For students who ate breakfast:

– math grades averaged a whole grade higher
– tardy less often
– psychological scores improved
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Comparison of Energy Available for
Learning from Two Different Breakfasts
Meal eaten and energy
released from sugar
Sugary foods eaten in place
of a meal cause a quick rise
in blood sugar and energy.
About an hour later blood
sugar and energy decline
rapidly, bringing on symptoms
of hunger.
Meal eaten
Energy released
and energy
from protein
released from
sugar, and
starch
Energy released
from fat
A balanced breakfast containing sugar, starch,
protein and fat gives a sustained release of
energy and prevents a drop in blood sugar for
several hours.
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Classroom
Child
Cafeteria
Home
• A comprehensive approach best supports the child.
• It takes the combined effort of parents, teachers, and school
administrators to support children’s physical and mental well being.
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Remember
The Man Who Believes
He Can Do Something
Is Probably Right,
and
So is the Man
Who Believes He Can’t