Transcript Anna Kaiser-APS Food and Nutrition (new window)

An Introduction To
School Nutrition Policy
Albuquerque Public
Schools
August 12, 2011
by
Anna Kaiser, R.D., L.D., MBA, SNS
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Agenda
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The facts about school meals
School wellness policies
School nutrition policy issues
Priorities moving forward
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
School Meals – The Facts
School Breakfast - 1975
Increasing participation in SBP
– 9.3 million children served daily*
• 4.5% growth from 2004
– 1.6 billion breakfasts served annually
– 22% of kids don’t eat breakfast on school
days**
Our state’s School Breakfast Participation:
<15% SB144—Now a fact! Breakfast after
the Bell – 34 Schools
Copyright © 2007 School Nutrition Association. All Rights Reserved. *Source:
www.schoolnutrition.org
SNA Little Big Fact Book 2006
**Source: Weekly Reader Research, 10/19/2006
School Meals – The Facts
School Lunch - 1946
Increasing participation in NSLP
– 31.6 million children served daily
• 1.7% growth from 2004
• 95% of schools participate in NSLP
– 4.9 billion lunches served annually
Our state’s School Lunch Program: >50%
• Let’s talk about what’s available!
SNA Little Big Fact Book 2006
Copyright © 2007 School Nutrition Association. All Rights Reserved.*Source:
www.schoolnutrition.org
School Meals – The Facts
• School meals have come a long way!
Today, kids are offered healthy, tasty and
appealing choices:
– Fresh fruits and vegetables
– Whole grains
– 0 TransFats
– Pizza with whole wheat crust, low-fat
cheese
– Baked items rather than fried
– Healthful cooking/preparation techniques
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
School Meals – The Facts
• School meals are balanced and healthy
• Lunches that are part of the National School
Lunch Program (NSLP) must meet nutrition
guidelines including:
• limiting fat and saturated fat in meals
• providing one-third of the Recommended Dietary
Allowance (RDA) of protein, calcium, iron, and vitamins A
and C. (Discussion of Proposed Changes)
• NSLP lunches meet the dietary guidelines.
• NSLP lunches are served in age appropriate portion sizes
and provide the right balance of protein, dairy, whole grains,
fruits and vegetables.
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Balancing Priorities in School Nutrition Programs
Nutritional Standards
Appealing Choices
Affordable Meals
Food
Safety
Cultural Diversity
Health
Related
Concerns
Perceptions
Commercial
Influences
Student Preferences
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Result: Secondary School Menu
Choice of: Spicy Chicken San * Tuna Salad on Wheat * Egg Rolls
w/Orange Sauce
Baby Carrots w/dip
Potato Wedges
Steamed Rice
Seasoned Green Beans
Kiwi /Skim Chocolate milk
Calories = 816, Protein = 33 g., Carbohydrates = 117 g., Total Fat =
24 g, Saturated Fat = 3 g, Calcium = 444 mg., Iron = 5 mg., Vitamin A
= 8022 IU, Vitamin C = 31 mg, Sodium = 2088, Fiber = 9 g,
Cholesterol = 46 mg
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
USDA Nutritional Requirements
(adjusted for grade level combinations)
Nutrient
Breakfast Elem/Sec
Elementary Lunch
Secondary Lunch
Calories (Kcal)
483
645
819
Protein (g)
Calcium (mg)
6.7
200
8.9
267
16
400
Iron (mg)
2.5
3.3
4.5
Vitamin A (RE)
158.4
211
300
Vitamin C (mg)
11.3
15.0
18
Total calories
from fat
Total
Total calories
calories
from
from saturated
saturated
fat
fat
30% or less
30% or less
30% or less
Less
10%
Less than
than 10%
Less
10%
Less than
than 10%
Less
10%
Less than
than 10%
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
School Meals – The Facts
• School Meals help kids maintain a
healthy weight
– Students who eat school meals provided
through the NSLP and the SBP are more
likely to be at a healthy weight.*
– NSLP participants are more likely than
non-participants to consume vegetables,
milk and milk products, and meat and
other protein-rich foods, both at lunch
and over 24 hours; they also consume
less soda and/or fruit drinks.**
*Source Archives of Pediatric and Adolescent Medicine, August 2003 **Source USDA
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
School Meals – The Facts
• School meals help students to do better
in school
– Research has shown that students who
eat school meals perform their best
academically.
– Students who eat school breakfast have
greater gains in standardized test scores
and show improvements in math, reading
and vocabulary scores.*
*Source: Classroom Breakfast Scores High in Maryland, Maryland Meals for Achievement. October 2001
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
School Meals – The Facts
• School meals are safe
• USDA commodities used in the NSLP
are safe and part of a nutritious school
lunch.
• School nutrition professionals have
rigorous training in food safety and have
implemented a HACCP Plan.
• School kitchens are subject to two health
inspections annually conducted by the
local health department.
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
School Meals – The Facts
• School meal programs are self-sufficient
• School nutrition programs are self-funded
and do not rely on the general district
budget.
• Financial support comes from federal
reimbursements of $2.40 for each free
meal, $2.00 for reduced meals, and 23
cents for a paid meal.
• Revenue comes from students paying for
meals as well – the average price paid by a
student for a school lunch is $1.75 ($1.85)
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
What’s happening at APS NOW!
• KIDS’ TASTINGS
• FRUIT/VEGETABLE OF THE MONTH
• LOCAL PRODUCE (Farm to School, DOD,
etc.)
• COMMUNITY GARDENS
• MEATLESS MOND
MONDAYS
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Local Wellness Policies
• APS has guidelines for
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School meals
A la carte cafeteria sales
Vending machines
Student stores
Concession stands
Classroom parties and special events
Fundraising events
• Wellness policies are comprehensive
– Physical Activity and Nutrition Education are included
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Priorities – moving forward!
• Child Nutrition Reauthorization Act
• USDA Dietary Guidelines for Americans
• Institute of Medicine’s Recommendations
– HOW THEY COME TOGETHER FOR
SCHOOL LUNCH
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
PROPOSALS
• Fruit/vegetable separated into 2 components
• Fruits: A daily serving at breakfast and lunch
• No more than half of the fruit offerings may be in
the form of juice
•
100% juice only; ¼ cup of dried fruit = ½ cup of fruit. At breakfast,
non‐starchy vegetables may be offered in place of fruits.
• Whole Grain Requirement: ½ of all grains must
be whole grains
• Vegetables: Weekly servings of vegetable
•
subgroups/Leafy Changes / Starchy Change
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
CHANGES IN MINIMUM AMOUNTS
AND TYPES OF FOOD: Breakfast
Current
Requirements
Proposed
Requirements
Fruit
½ cup per day
1 cup per day
Grains and Meat/MA
2 grains or 2 M/MA or
1 of each
1.4 to 2 grain plus 1 to
2 M/MA per day (Age)
Whole Grains
Encouraged
At least half of the
grains to be whole.
Milk
1 cup
1 cup (1% or less)
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
CHANGES IN MINIMUM AMOUNTS
AND TYPES OF FOOD: Lunch
Current
Requirement
Proposed
Requirement
Fruit and Veg
½-1 C of Fruit and
vegetables
3/4 -1 C of Veg plus
½-1 C of Fruit per day
Vegetables
No specification
Weekly requirement
for dark green &
orange veg & legumes
and limits on starchy
vegetables
Continued. . .
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
CHANGES IN MINIMUM AMOUNTS
AND TYPES OF FOOD: Lunch
Current
Requirement
Cont. . .
Proposed
Requirement
Meat/Meat Alternate
1.5-3 oz equiv. (daily
1.6-2.4 oz equiv. (daily
aver over 5-day week) ave over 5-day week)
Grains
1.8-3 oz equiv. (daily
1.8-2.6 oz equiv. (daily
aver over 5-day week) aver. Over 5-day
week)
Whole Grains
Encouraged
At least ½ of the
grains to be whole
grain-rich.
Milk
1 cup
1 cup, fat content of
milk to be 1% or less
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Impact of CNRA of 2010 on
Wellness Policies
• The Secretary of Agriculture has been granted the
authority to establish national nutrition standards
for all foods sold on the school campus throughout
the school day.
– National, science-based school food and beverage
standards would promote uniform healthy nutrition
environments across the country
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Contact Us
• Mary Swift, Director Food & Nutrition Services APS
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[email protected]
Anna Kaiser, Nutrition Coordinator, [email protected]
Janet Novak, Special Needs Dietitian, [email protected]
Wellness Policy and Handbook, www.apsfood&nutriton.edu
RESOURCES
USDA Food and Nutrition Services http://www.fns.usda.gov
Team Nutrition http://www.fns.usda.gov/tn/
National Food Service Management Institute
http://www.nfsmi.org
School Nutrition Association
– www.schoolnutrition.org
Copyright © 2007 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org