Transcript 2015 Dietary Guidelines and Nutrition Standards for Schools

2015 Dietary Guidelines and
Nutrition Standards for Schools
Julie Griffith, MPH, RD
CDE Office of School Nutrition
DietaryGuidelines.gov
June 2016
Presentation Objectives
 Provide an overview of the USDA Dietary Guidelines
for Americans
 Review key elements of Healthy Eating Patterns
 Provide an outline of what is new in the 2015-2020
Dietary Guidelines
 Discuss how Dietary Guidelines relate to school meal
pattern requirements
 Obtain a district perspective for ideas of how to
promote healthy eating and activity messages to
students
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Nutrition and Health Are Closely
Related
“About half of all American adults—117 million individuals—
have one or more preventable chronic diseases, many of which
are related to poor eating and physical activity patterns.”
Current Eating Patterns for Americans
Ages 1 and older
Data Source: What We Eat in America, NHANES
2007-2010 for average intakes by age-sex
group. Healthy U.S.-Style Food Patterns, which
vary based on age, sex, and activity level, for
recommended intakes and limits.
Adherence to the 2010 Dietary Guidelines
U . S . P o p u l a t i o n Ag e s 2 Ye a r s a n d O l d e r
Data Source:
Analyses of What
We Eat in America,
National Health and
Nutrition
Examination Survey
(NHANES) data
from 1999-2000
through 2009-2010.
Percentage of School Children with
Adequate Usual Intakes
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Source: NHANES 2005-2010
The Dietary Guidelines
for Americans
General Overview
 Focus on healthy eating patterns
 Updated every five years since 1980
 Have evolved as science and grown
The Dietary Guidelines
for Americans
General Overview
 Inform Federal food, nutrition, and
health policies and programs
 Provide evidence-based
recommendations about the
components of a healthy and
nutritionally adequate diet
 Focus on disease prevention rather
than disease treatment
Developing the Dietary Guidelines
for Americans
Developing the Dietary Guidelines
for Americans
Key Elements of Healthy
Eating Patterns
Definition - Combination of all foods and beverages a
person eats an drinks regularly over time
1. Follow a healthy eating pattern across the lifespan
2. Focus on variety, nutrient density and amount
3. Limit calories from added sugars and saturated fats and
reduce sodium intake
4. Shift to healthier food and beverage choices
5. Support healthy eating patterns for all
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Shifts to Align with Healthy Eating
Patterns
 Increasing vegetables in mixed dishes while decreasing
the amounts of refined grains or meats high in saturated
fat and/or sodium.
 Incorporating seafood in meals twice per week in place
of meat, poultry, or eggs.
 Using vegetable oil in place of solid fats when cooking,
and using oil-based dressings and spreads on foods
instead of those made from solid fats.
 Choosing beverages with no added sugars, such as
water.
 Using the Nutrition Facts label to compare sodium
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content of foods and choosing the product with less
sodium.
Inside Healthy Eating Patterns
Food Group Examples
Vegetables

Healthy eating patterns include a
variety of vegetables from all five
vegetable subgroups—dark green,
red and orange, legumes (beans and
peas), starchy, and other.
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Include all fresh, frozen, canned, and
dried options in cooked or raw
forms, including vegetable juices.

Vegetables should be consumed in a
nutrient-dense form, with limited
additions such as salt, butter, or
creamy sauces.
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Dairy
Healthy eating patterns include fatfree and low-fat (1%) dairy,
including milk, yogurt, cheese, or
fortified soy beverages (soymilk).
Fat-free or low-fat milk and yogurt,
in comparison to cheese, contain
less saturated fats and sodium and
more potassium, vitamin A, and
vitamin D.
What New?
In General
 Focus on eating patterns rather than food components
 Eating behaviors were addressed such as snacking, screen time
 Encourage more plant based meals and less meat
 Less emphasis on calories
 Cut down on sugary drinks
 Eat less processed and junk
 Additional food patterns
 Mediterranean Style Eating
 Vegetarian Eating Pattern
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What New?
Specifics
 Sodium – less than 2300 mg – no change
 Saturated fat – less than 10% of calories – no
change
 Less than 10% of calories from added sugars
 Recommendation to limit consumption of
cholesterol to 300 mg/day is not included
 Cholesterol is no longer a nutrient of concern
 Whole grains still emphasized
 Moderate caffeine is okay
 Seafood high in omega-3s- 8 ounces per week
was encouraged
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Dietary Guidelines &
School Meal Patterns
Dietary Guidelines
School Meal Patterns
1.
2.
3.
4.
Fruit
Vegetables
Grains (Whole Grain-Rich)
Protein = Meat/Meat
Alternates
5. Dairy = Milk
Breakfast Meal Pattern and
Nutrition Standards
Component
Amount of food per week*
(minimum per day)
Grades K-5
Grades 6-8
Grades 9-12
5 (1)
5 (1)
5 (1)
Grains** (oz. eq.)
7-10 (1)
8-10 (1)
9-10 (1)
Fluid Milk (cups)
5 (1)
5 (1)
5 (1)
350-500
400-550
450-600
Saturated Fat (% of total cal)
<10
<10
<10
Sodium (mg)***
≤540
≤600
≤640
Trans Fat (g/svg)
0
0
0
Fruit (cups)
Calories (kcal)
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*5-day week
**Schools may serve larger portions of grains
***1st of 3 sodium targets
Lunch Meal Pattern and
Nutrition Standards
Component
Amount of food per week*
(minimum per day)
Grades K-5
Grades 6-8
Grades 9-12
2 ½ (½)
2 ½ (½)
5 (1)
Vegetable (cups)
3 ¾ (¾) cup
3 ¾ (¾) cup
5 (1)
Grains** (oz. eq.)
8-9 (1)
8-10 (1)
10-12 (2)
M/MA** (oz. eq.)
8-10 (1)
9-10 (1)
10-12 (2)
Fluid Milk (cups)
5 (1)
5 (1)
5 (1)
550-650
600-700
750-850
<10
<10
<10
Sodium (mg)***
≤1,230
≤1,360
≤1,420
Trans Fat (g/svg)
0
0
0
Fruit (cups)
Calories (kcal)
Saturated Fat (% of total cal)
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*5-day week
**Schools may serve larger portions of M/MAs and grains
***1st of 3 sodium targets
2015 DGA Recommendations
for Schools
 Encourage healthy eating
 Increase intakes of vegetables (without added salt), fruits (without
added sugars), and whole grains
 Limit sodium, added sugars, saturated fat, and trans fat
 Limit marketing unhealthy foods to children
 Make drinking water freely available to students throughout the
day
 Ensure competitive foods meet the national nutrition standards
(i.e., DGAs)
 Eliminate sugar-sweetened beverages
 Encourage physical activity
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Physical Activity Guidelines for
Children Ages 6-17
 60 minutes or more per day
 Age-appropriate and enjoyable
 Aerobic
 60 minutes or more at least 3 times a week
 Running, bicycle, skateboarding, rollerblading, ice skating
 Muscle-Strengthening
 60 minutes or more at least 3 times a week
 Resistance exercises, rope climbing, gymnastics, rock climbing
 Bone-Strengthening
 60 minutes or more at least 3 times a week
 Hopping, skipping, jumping, running
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Nutrition Education
Resources for Classrooms
 Let’s Move educational resources
 The Two Bite Club book
 Serving Up My Plate: A Yummy Curriculum
 Discover MyPlate
 Posters, Songs, Handouts, Stickers, and Recipes
Cañon City Schools
Healthy Eating & Physical Activity
Paula Buser, Director Support Services
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We Can Make a Difference
Today, about half of all American adults
have one or more chronic diseases, often
related to poor diet. The 2015-2020 Dietary
Guidelines for Americans emphasizes the
importance of creating a healthy eating
pattern to maintain health and reduce the
risk of disease. The food and beverage
choices kids make day to day and over their
lifetime — matters.
What WE Do…And you can too
 Wellness Policy
 School Meal Patterns Support DG
 Take Small Steps To Make A Difference
 Work Together With Other Depts.
 Build Culture Of Health & Wellness Inside &
Outside The Cafeteria
 Use Social Media
 Involve Staff/Students
Wellness Policy
Keep current
Use “Will” in place of “Encourage”
Use as an accountability tool
Make it accessible to parents/staff as a
resource
Get specific
Healthy Eating - Cafeteria
 Self Serve Garden Bars
 Limit Other Self Serve (Sauces, Carbs)
 Limited Ala Carte
 More Time To Eat
 Water As A Choice
 Try It Tuesday’s
 Atmosphere Focus
 Merchandise/Advertise
HEALTHY EATING
Outside Cafeteria
Smart Snack Menu
Non-Food Rewards
Nutrition Education
Non-Food Fundraising
Cater Healthy Parties
Cafeteria as a Classroom
Hydration Stations
Physical Activity
Classroom Brain Boosters
Fitness for Freebies
Walking Classroom
Gonoodle.com
Fit Sticks
Recess Before Lunch
Caught Being Healthy Rewards
“Trying a new approach and
failing is not failing, never
trying a new approach is
failing”
Greeley-Evans District 6
Rachel Hurshman, Wellness Coordinator
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Promoting Healthy Eating and
Activity Messages
In the cafeteria:
 Tasty Tidbits and Bites of the Week (FFVP Schools)
 Soda Free Zones
 Salad bar posters
 Salad bar labels
 Wellness-themed bulletin boards
Promoting Healthy Eating and
Activity Messages
In the cafeteria (continued):
 Smoothie Bike
 Garden to Cafeteria
 Free posters from USDA
 Food art
 Sampling events
Promoting Healthy Eating and
Activity Messages
 Chef in the Classroom
 Nonfood Rewards
 Wellness Watch newsletter
 Student Wellness Fair
 Healthy Party Kits
 Healthy Fundraisers
 Brain Energizers
 The Walking Classroom
 Playworks: active recess
 Active transport
Where Can You Learn More?
 Dietary Guidelines for Americans 2015-2010, 8th edition–
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http://health.gov/dietaryguidelines/2015/guidelines/
Healthy Hunger-Free Kids Act of 2010 - http://www.fns.usda.gov/schoolmeals/healthy-hunger-free-kids-act
National School Lunch Program http://www.cde.state.co.us/nutrition/nutrilunchprogram
School Breakfast Program - http://www.cde.state.co.us/nutrition/breakfast
Local School Wellness Policies http://www.cde.state.co.us/nutrition/nutriwellness
Nutrition Education http://www.cde.state.co.us/nutrition/osnwellnessresourcespolicyelements