When Getting an F is a Good Thing Increasing Fiber in School Lunches

Transcription

1 When Getting an F is a Good Thing Increasing Fiber in School Lunches Joanne R. Lupton, PhD Distinguished Professor Texas A&M University Linh M. Bui, PhD Director Scientific & Regulatory Affairs Mars Food NA Copyright 2010 School Nutrition Association. All Rights Reserved.

2 Joanne Lupton, PhD Disclosures o Member, Mars Scientific Advisory Council o National Advisory Panels o Member, 2005 Dietary Guidelines Advisory Committee o Member, Institute of Medicine and Food and Nutrition Board o Chair, DRI Panel for Macronutrients o Chair, DRI Panel for Definition of Dietary Fiber o Primary Funding o NIH/NCI, NASA, NSBRI

3 Focus of the Talk o School lunches are critical to meeting daily nutrient recommendations. o Kids are not getting enough fiber at lunch. o This is significant since fiber improves gastrointestinal function and helps maintain a healthy weight. o Small changes in foods at lunch can make a big difference.

4 A nutritious school lunch is critical to meeting daily nutrient requirements Students eating school meals consume higher nutrient quality lunches 1 Youth between the ages of 5-18 consume up to nearly half of their daily nourishment in the school setting 2. "Five days out of the week, many kids are getting two of their three daily meals at school. School districts have an opportunity to teach children how to eat, as well as providing healthier food." Marjorie Nolan, RD Spokeswoman for the American Dietetic Association (ADA) 1. Clark MA & Fox MD. (2009). JADA, 109, S44- S Briefel RR, et al. (2009). JADA, 109, S79-S90. Copyright 2010 School Nutrition Association. All Rights Reserved.

5 Getting a nutritious lunch is particularly important for children from low-income households In , the National School Lunch Program reached nearly 20 million low-income children on an average day, an increase of 1.2 million compared to the prior year 3. 3 Food Research & Nutrition Center (FRAC) School Breakfast Scorecard. < card2010.pdf> Students who qualify for free and reduced price lunches (family incomes below 130% of the poverty line) make up 65% of NSLP participation 4. 4 USDA National School Lunch Program (NSLP) Fact Sheet. < outlunch/nslpfactsheet.pdf> Copyright 2010 School Nutrition Association. All Rights Reserved.

6 Despite the importance of a nutritious lunch, children are not getting enough fiber According to the 2010 Dietary Guidelines, Fiber is one of four at risk nutrients Vitamin D 2. Calcium 3. Potassium 4. Dietary Fiber 5 USDA, HHS (2010) Dietary Guidelines Advisory Committee Report Copyright 2010 School Nutrition Association. All Rights Reserved.

7 Although there is no NSLP target for fiber, we can calculate what it should be from the DRI value School lunches must meet the applicable recommendations of the Dietary Guidelines for Americans: oschool lunches should provide one-third of the Dietary Reference Intakes (DRI) of protein, Vitamin A, Vitamin C, iron, calcium, and calories. ofiber intake recommendations are based on calories, unlike other nutrients, which are based on specific amounts. USDA National School Lunch Program (NSLP) Fact Sheet. < Copyright 2010 School Nutrition Association. All Rights Reserved.

8 Fiber Recommendations Based on Energy Allowances for School Lunches For schools using the Nutrient Standard Menu Planning Approach *Fiber Intake calculated from recommended 14g/1000kcal United States Department of Agriculture Menu Planning. < Copyright 2010 School Nutrition Association. All Rights Reserved.

9 Actual fiber intake at lunch compared to grams recommended level School Nutrition Dietary Assessment Study III ( ), Volume 2, Chapter VI. Copyright 2010 School Nutrition Association. All Rights Reserved.

10 Percentage of NSLP Participants with Adequate Intakes (AI) of Fiber Elementary School Students Middle School Students High School Students Fiber (Mean %AI) Number of Students School Nutrition Dietary Assessment Study III ( ), Volume 2, Chapter VI. Copyright 2010 School Nutrition Association. All Rights Reserved.

11 Conclusive Statement from the 2010 Dietary Guidelines Advisory Committee Importance of Fiber A moderate body of evidence suggests that dietary fiber from whole foods protects against obesity and type 2 diabetes and is essential for optimal digestive health. Increase consumption of naturally-occurring plantbased foods that are high in dietary fiber, including whole grain foods, cooked dry beans and peas, vegetables, fruits, and nuts. 5. USDA, HHS (2010) Dietary Guidelines Advisory Committee Report Copyright 2010 School Nutrition Association. All Rights Reserved.

12 Fiber & Laxation in Children Sample & Methods o 52 children with chronic constipation; o Age and gender matched controls with normal intestinal habits Results Group with constipation had only ¼ the fiber intake of those without. Morais, MB et al. (1999). Journal of Pediatric Gastroenterology & Nutrition, 29: Copyright 2010 School Nutrition Association. All Rights Reserved.

13 Healthy adolescent males (14-18) Acceptable body weight (n=119) At risk for overweight (n=34) Overweight (n=27) Energy (Kcal) 2718 ± ± ± Dietary fiber (g) 14.4 ± ± ± 0.83 Schenkel et al, J Amer Coll Nutr 26: , 2007

14 We can t afford to waste calories on nonnutrient dense sources of fiber We are getting our fiber from the wrong sources Our greatest source of fiber from vegetables is Our greatest source of fiber from grains is

15 What We Need to do to Increase Our Fiber Intake is to Increase Intake of Whole Grains Legumes Vegetables Fruits

16 Healthy, Hunger-Free Kids Act Of 2010 (USDA) GOALS o o o o o o Establish calorie maximums and minimums in school meals, set according to age ranges. Reduce sodium in meals during the next decade. Serve just one cup a week of starchy vegetables, such as potatoes, green peas and corn. Increase fruits and vegetables served to kids. Use products that are free of trans fats. Provide only unflavored 1 percent milk or skim milk that is either flavored or unflavored. o Dramatically increase the amount of whole grains in school meals. Healthy, Hunger-Free Kids Act of 2010 < Copyright 2010 School Nutrition Association. All Rights Reserved.

17 Before/After Elementary School Lunch Menu Sample School Lunch Menu < Copyright 2010 School Nutrition Association. All Rights Reserved.

18 The Trilemma To be successful, schools must simultaneously balance cost, nutrition & student participation... thus the word trilemma.

19 Small Steps, BIG Results! Milestone #1 #2 #3 #4 Start Run into Obstacles along the way...

20 Despite the importance of a nutritious lunch, children are not getting enough fiber According to the 2010 Dietary Guidelines, Fiber is one of four at risk nutrients Vitamin D 2. Calcium 3. Potassium 4. Dietary Fiber 5 USDA, HHS (2010) Dietary Guidelines Advisory Committee Report

21 Stealth Nutrition Approach Delivering flavored whole grain brown rice, with lower sodium & enhanced fiber by legumes. These 7 products were created to deliver whole grain goodness with kids flavors profile Kids tested & many didn t realized they were whole grains & lower in sodium. Whether it s a side dish or a component of a recipe ie burrito, rice bowl, etc. can certainly help obtain the nutritional needs without compromising taste. 1/2 Cup Cooked Serving Product Name Calorie Total Fat (g) Sat Fat (g) Sodium (mg) Fiber (g) Uncle Ben s Santa Fe Style Black Beans and Brown Rice Uncle Ben s Taco Flavored Pinto Beans & Brown Rice Uncle Ben s Honey BBQ Flavored Red Beans and Brown Rice Uncle Ben s Broccoli & Cheddar Flavored Brown Rice Uncle Ben s Tomato & Herb Brown Rice Uncle Ben's Asian Style Brown Rice Uncle Ben's Roasted Chicken Flavored Brown Rice Demonstrations this afternoon on several products above by our chef.

22 Stealth Nutrition Approach Create menu themes to use more legumes Puree legumes to add into pasta sauce to make spaghetti, lasagna, etc Grounded-cooked legumes to mix with meat for meatballs, meat sauces Add a small percent of puree legumes in baked &/or batter All of these ideas can help enhance better fiber in a product USA Rice Federation Handhout

23 Stealth Nutrition Approach Whole Grains & whole grain Ingredients to deliver higher fiber

24 Stealth Nutrition Approach

25 Stealth Nutrition Approach French Fries, no skins French Fries, with skins Enhanced fiber Plain, bland looking Gourmet, upscale look More Fiber

26 Examples: What Schools are Doing to Make Menus Fun & Offer Better Nutrition Food Ethnic Themes -- Long Beach Unified School District

27 Example: Feature Ingredients Platform to talk about the benefits of ingredients used in their meals Oregon Unified School District

28 Denver Unified School Value of a School Lunch Meal

29 In Summary Food manufacturers struggle, like you do, to deliver better & wholesome foods to consumers Knowing that Fiber is a nutrient risk, it s important to be creative & to think outside of the box to deliver higher fiber & better nutrition overall for our consumers. Reach out & partner with food manufacturers to learn & share knowledge on how to incorporate more whole grains, lower sodium & higher fiber in school meals. Some schools are already doing great work on improving nutrition by using whole grains, more fruits/vegetables & lower sodium meals. They re great examples to follow Bring parents & the community on board through communication about what you re doing to improve nutrition in schools.

30 References 1. Clark MA & Fox MD. (2009). JADA, 109, S44-S Briefel RR, et al. (2009). JADA, 109, S79-S Food Research & Nutrition Center (FRAC) School Breakfast Scorecard. < 4. USDA National School Lunch Program (NSLP) Fact Sheet. < 5. USDA, HHS (2010) Dietary Guidelines Advisory Committee Report 6. Morais, MB et al. (1999). Journal of Pediatric Gastroenterology & Nutrition, 29: USDA National School Lunch Program (NSLP) Fact Sheet. < 8. United States Department of Agriculture Menu Planning. < 9. School Nutrition Dietary Assessment Study III ( ), Volume 2, Chapter VI. 10. Healthy, Hunger-Free Kids Act of 2010 < Copyright 2010 School Nutrition Association. All Rights Reserved.

31 Thank You!!

32 Appendix

33 School Nutrition Dietary Assessment III School Year ochildren (n=2,314) were randomly selected to complete a 24-hour dietary recall. Data were collected in 287 schools and 94 SFAs (School Food Authority). oweighted tabulations based on first 24-hour recall prepared by Mathematica Policy Research, Inc. osample excludes students who did not consume a lunch. olunch intakes of both NSLP participants and nonparticipants include all foods and beverages consumed at lunch. For NSLP participants, this may include, in addition to foods beverages obtained as part of the reimbursable lunch, foods/beverages that were obtained in school from non-reimbursable sources as/or foods that were brought from or consumed at home. SNDA IV results are expected to be released in December Copyright 2010 School Nutrition Association. All Rights Reserved.