Transcript Improving the School Nutrition Environment

Improving the
School Nutrition Environment
Georgia Department of Education • Georgia Partnership for School Health
Georgia School Food Service Association • United States Dept. of Agriculture
Georgia Dietetic Association
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.
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.
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.
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.
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.
Obesity* Trends Among U.S. Adults
(*BMI  30, or ~ 30 lbs overweight for 5’4” person)
Obesity Trends in 2003
(*BMI  30, or ~ 30 lbs overweight for 5’4” person)
Obesity Affects Whole Child
• Poor self esteem • Poor diet
• Depression
• Asthma
• Reduced physical • Gallbladder
•
•
movement
Type 2
Diabetes/Insulin
Resistance
Dyslipidemia
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disease
Sleep apnea or
sleeplessness
Hypertension
Complications from Childhood Obesity
Type 2 Diabetes in Children
• This disease once was limited entirely
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•
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%.
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.
Risk Factors for developing Type 2
Diabetes as a Child…
1.Being overweight: 3.Have a family
80% of children
diagnosed are
overweight.
2.Older than 10
years: most cases
are diagnosed
during middle to
late puberty.
history of type 2
diabetes.
4.Are a member of a
certain racial/ethnic
group: Blacks,
Hispanic/Latinos, and
Native Americans are
at higher risk.
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`
New Food Guide Pyramid
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
Beverages Available in the U.S. Food Supply
(Gallons/Person/Year)
40
35
Milk
30
25
20
Regular Soft Drinks
15
10
5
Juice
Diet Soft Drinks
0
1970 1975 1980 1985 1990 1995
Source: U.S. Dept. of Agriculture, Economic Research Service Statistical Bulletin No. 939, 1997
Calcium for Life Long Health
• Bone Disease
• Teens with Bone Fractures
What is a Healthy
School Nutrition
Environment?
The Cafeteria is a…
Learning Laboratory:
• Provides nutritious choices
• Presents Nutrition Education
information
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
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
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
The Cafeteria is a…
Learning Laboratory:
• Provides nutritious choices
• Presents Nutrition Education
information
• Markets Nutrition Themes and
Projects throughout the school
year.
Schools Can Make a
Difference!
Nutrition and
Physical Activity
Are Important to Students
New Dietary Guidelines
In 2005, the guidelines
incorporated information
beyond the diet by adding
recommendations for physical
activity, weight management,
and food safety.
Key Recommendations
• Adequate Nutrients within
Calorie Needs
• Weight Management
• Physical Activity
• Food Groups to Encourage
Key Recommendations
• Fats
• Carbohydrates
• Sodium and Potassium
• Alcoholic Beverages
• Food Safety
Adequate Nutrients
Consume a variety of nutrientdense foods and beverages
–Limit intake of saturated fat,
trans-fats, cholesterol, added
sugar, salt, and alcohol.
–Balance energy needs with
intakes
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.
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.
Physical Activity
• To sustain weight loss,
•
engage in 60-90
minutes daily.
Include cardiovascular
conditioning,
stretching, and
resistance exercises.
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)
Food Groups to Encourage
A variety of fruits and vegetables daily.
–Dark green
–Orange
–Legumes
–Starchy vegetables
–Others
Fruit and Vegetable Consumption
• Only 13% of American families consume
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•
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.
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.
Food Groups to Encourage
Three cups/ day of low-fat or fat-free
milk or equivalent milk products.
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.
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.
Carbohydrates
Choose fiber-rich fruits, vegetables, and
whole grains.
–Choose foods with little added sugar
or caloric sweeteners.
–Consume sugar- and starchcontaining foods less frequently to
promote dental health.
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.
Food Safety
To avoid microbial foodborne illness:
• Clean hands, food contact surfaces,
and fruits and vegetables.
• Separate raw, cooked, and ready-to-eat
foods.
Food Safety
• Cook foods to safe temperature.
• Chill and defrost foods properly.
• Avoid unpasteurized food
products and raw or
undercooked meat and poultry.
Children’s Health Needs
• Healthy Food Options for Vending
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•
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and Fund Raisers
Frequent Hand Washing
Opportunities
Water for Hydration with Adequate
Restroom Breaks
Better Nutrition in School Meals
What is GCSNP doing to increase
fiber?
• Minimum of 5 fruits and veggie servings/day
• Using whole grain pizza crust for school•
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•
•
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
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
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portions
Non-fat whole wheat tortillas
This is the Year to Act!
• Have a voice by providing
ideas
and comments making your
school a healthy environment.
Call to Action