Nutrition Standards for Foods At Schools: An Action for Healthy Kids Perspective

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Damian Hart
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1 Nutrition Standards for Foods At Schools: An Action for Healthy Kids Perspective December 5, 2005

2 Undernourished and Overweight % Children Consuming Daily Recommend ed Intake Critical Age Iron Phosphorus Zinc 60 Vitamin C Vitamin A Magnesium Folate Calcium 6-11 Mo. 1 Yr. 1-4 Yrs. 5-8 Yrs Yrs Yrs. Data compiled by Dr. John Lasekan, Ross Labs NHANES and the Continuing Food Survey ,

3 Low Intake Critical Food Groups Percentage of students who ate 5 or more fruits and vegetables last seven days 3

4 Low Intake Critical Food Groups Percentage of students who drank 3 or more glasses milk last seven days 4

5 Schools Are Different A Great Equalizer allowing all children to have the same opportunities A place that helps form lifelong habits A structured environment with feeding programs in place A powerful influencing force 5

6 A National Movement >5000 volunteers 51 State Teams 52 National Partner Organizations & Government Agencies 6

7 Commitment To Change 2002 Collaborators recognize that: All foods available before, during or after school need to be consistent with USDA standards in a manner that appeals to students and promotes an increase in participation in school meal programs Emphasis ought to be placed on foods with nutrients typically missing in children s diets Foods need to be served with consideration toward safety, handling, packaging, taste and appeal to ensure high-quality meals 7

8 Commitment To Change 2002 Goals for State Teams Ensure school meal programs meet federal nutrition standards Adopt policies ensuring all foods and beverages on campus are consistent with Dietary Guidelines Provide food options that are low in fat, calories, and added sugars such as fruits, vegetables, low/non-fat dairy and whole grains Ensure that healthy snacks and foods are provided in vending, school stores, and other venues at school Prohibit/restrict access to foods of minimal nutritional value that compete with healthy school meals 8

9 What are the best nutrition standards? - Supports normal growth & development - Places an emphasis on and promotes those food groups children are not getting enough of - Evaluates the overall nutritional quality of foods based on parameters relative to children s health - Based on 2005 Dietary Guidelines 9

10 Lessons From State Teams Developed guidelines & recommendations Competitive foods, a la carte, vending 89% Increasing physical activity 74% Daily, quality physical education 58% Incorporating nutrition education 66% Advancing health education 58% 10

11 Challenges Encountered Interpretation of nutrient-based criteria by nonnutrition professionals Nutrient/serving Nutrient as % of calories Nutrient as % of weight Resistant to nutrient-based standards Cut-off points for fat and sugar Added sugar confusing and label information lacking Definition of FMNV too narrow Combination foods pose difficulties for applying a standard based on nutrients found on labels or if it involves several food groups 11

12 Challenges Encountered A la carte foods definitions vary Guidelines/standards can be too broad (foods in accordance w DG) or too narrow (% sugar that does not vary by food group) State-level coalitions/gov t recommendations should not offer specific nutrient criteria - up to LEA Gaining support of key stakeholders (parents, students, administrators, teachers, vendors) Current products available is insufficient to meet many of the healthy standards and or student preferences 12

Points of Alignment Focus on increasing nutrient-dense foods; food groups students need more of fruits, vegetables, low-fat/nonfat dairy, low-fat whole

13 Points of Alignment Focus on increasing nutrient-dense foods; food groups students need more of fruits, vegetables, low-fat/nonfat dairy, low-fat whole grains Avoid empty calories, limit availability of discretionary calories Avoid caffeine Standards need to apply to all foods outside of school meals 13

14 Lessons from State Teams What foods/beverages should these standards apply to? All foods/beverages that are sold or are available to students during school day level playing field School day to include before, during and after school Exceptions to consider: class or school parties, limited number per year for holidays and community events (HS Western BBQ) 14

15 Approaches to standards and guidelines Food item-based guidelines Snack items listed as good, better, best choice List items to limit or eliminate (beverages) List of foods approved Allowable serving sizes/item Advantage: no need for interpretation or calculation, promotes nutrient-dense choices, limits nutrients that need to be decreased (fat, sugar, empty cals) 15

16 Approaches to standards and guidelines Nutrient standard by food group Foods assessed on parameters that support growth and development Fat and sugar limits vary by food group Advantage: easier to apply to a la carte foods, promotes food groups children under-consume, focuses on nutrient-density Nutrient standards with exemptions Nutrient criteria by category with exempted food items based on nutrients provided, e.g., fat grams exceeded by nuts, seeds so made allowable due to nutrients; flavored milk exceeds sugar grams, made allowable due to nutrient advantage Advantage: promotes nutrient-density 16

17 Other Lessons Implementing standards is challenging Resources are necessary ST developed how to guides Snackwise system that rates nutritional quality of snack foods Other guidelines being used now Wherever foods are sold, must also highlight nutrient dense foods Limit the proportion of unhealthy items per vending machine or overall (50%) Different guidelines based on school-age Gaining support from key stakeholders is essential 17

18 Resources for Improving Schools 18

19 For Consideration Address application perspective as part of the standards Balance optimal against practical Incremental changes Promote standards in order to gain wide stakeholder support Encourage reviews and revisions as a central piece of the recommendations 19

20 School Based Nutrition Standards - Support normal growth & development - Emphasize and promote those food groups children are not getting enough of - Evaluate the overall nutritional quality of a food based on parameters relative to children s health - Underpinnings based on 2005 Dietary Guidelines 20

21 Acknowledgements All AFHK State Teams Idaho: SeAnne Safaii Iowa: Janet Wendland Massachutes: Janet Schwartz Rhode Island: Dorothy Brayley Texas: June Hayman, Trisha Mouser, Michelle Smith Utah: Julie Metos 21

NEW LIMA PUBLIC SCHOOLS SCHOOL WELLNESS POLICY SEMINOLE COUNTY DISTRICT I-006

NEW LIMA PUBLIC SCHOOLS SCHOOL WELLNESS POLICY SEMINOLE COUNTY DISTRICT I-006 SCHOOL WELLNESS POLICY Purpose: The staff at New Lima Public School as a group recognizes that healthy students are better