10 Things You Don't Know About School Food Presented by Kathy Burrill, Chisago Lakes Area Schools, and Adam Brumberg, Cornell Center for Behavioral Economics in Child Nutrition Programs Welcome! A couple of notes before we get started Your feedback is valuable to us! Please fill out the survey provided at the conclusion of the presentation. During the last 10 minutes of this presentation, Kathy and Adam will address as many questions as time allows. If you are interested in joining the Healthy Food Choices in Schools Community of Practice or have any questions, please contact us at: healthy_food_choices_in_schools@cornell.edu If you wish to receive email updates from Healthy Food Choices in Schools, please enter your information here: http://www.extension.org/pages/71031/j oin-the-mailing-list
Learning Objectives: At the conclusion of the webinar, participants will be able to: 1. Recognize what a school meal consists of 2. Identify 3 health benefits of a school meal 3. Identify 3 ways school meals are funded 4. Explain why school meals are cost-effective
Did You Know? About 225 BILLION lunches have been served since the National School Lunch Act began in 1946. It has grown from approximately 7.1 million in 1947 to over 30 million in 2014. In 2014, 100,000 schools participated in the National School Lunch Program, serving 30 million students! Of those students, 71% nation-wide qualified for free or reduced price meals.
Did You Know? School meal programs operate as separate businesses from the school and are NOT funded by local property taxes. A child s lunch money pays for much more than food! USDA donates a small amount of surplus domestic foods to use in school meals, averaging out to one serving per lunch served. Families with low income may qualify for free or reduced price meals. USDA repays schools for these meals if they meet stringent guidelines.
#1 - School Meals are for all Students Schools provide free and reduced price meals to incomeeligible students Some schools have Summer Food Service so income-eligible students have access to healthy meals year round Some schools have Supper Programs so income-eligible students can get three meals per day at school ALL students have access to healthy, nutritious meals at school!
#2 - School Meals Follow the USDA Dietary Guidelines: Every 5 years, USDA publishes an updated version of the Dietary Guidelines for Americans. The guidelines provide wellresearched recommendations for healthy eating habits. The National School Lunch Program (NSLP) requires all lunches to align with the current dietary guidelines. http://health.gov/dietaryguidelines/2015/guidelines/
#3 - School Meals are age-specific: School Meal regulations require appropriate portion sizes and calories based on age/grade groups Portion sizes are individualized for K-5 th grade, 6 th 8 th grade, and 9 th 12 th grade
#4 School Meals Offer a Rainbow of Color! The NSLP requires that ½ of the plate consist of fruit and vegetables and are color-specific! Red-orange, dark green leafy, beans/peas and legumes
#5 - School Lunches include more whole grains! The NSLP requires schools to make all grains served whole grain rich. Whole grains provide a variety of nutrients as well as fiber. Fiber helps keep students fuller longer. Students can focus on what is being taught, not growling stomachs.
#6 - Sodium is on its way out! NSLP requires that schools meet specific targets for sodium amounts for breakfast and lunch, according to the age/grade groups It is a gradual, step down approach for 8 years, allowing manufacturers time to adjust recipes Target I: SY 2014-15 Lunch Breakfast <1230 mg (K-5) <540 mg (K-5) <1360 mg (6-8) <600 mg (6-8) <1420 mg (9-12) <640 mg (9-12) Target 2: SY 2017-18 <935 mg (K-5) <485 mg (K-5) <1035 mg (6-8) <535 mg (6-8) <1080 mg (9-12) <570 mg (9-12) Target 3: SY 2022-23 <640 mg (K-5) <430 mg (K-5) <710 mg (6-8) <470 mg (6-8) <740 mg (9-12) <500 mg (9-12)
#7 - Dairy is still present Growing children need adequate calcium to support their bones Dairy products are excellent sources if calcium Regulations for the NSLP require only lowfat or fat-free milk and dairy products
#8 - School meals support academic success! Deficits of specific nutrients are associated with lower grades and high rates of absenteeism and tardiness Hunger due to insufficient food intake is associated with an inability to focus Investing in the health of students contributes to healthy communities in the future
# 9 - School Meal programs are self-sufficient! Schools rely on reimbursement from USDA for each meal they serve - $.29 for each paid meal served, $2.38 for each reduced price meal served and $2.78 for each free meal served Qualifying schools receive an additional $.06 per meal Some states offer additional per meal reimbursement but not all Some schools sell Smart Snacks and do catering for supplemental income Most schools contribute to the general fund to pay for some operating costs
Examples of operating expenses: Labor costs Electricity/Natural Gas Equipment Garbage Service Repair and Maintenance Expenses
#10 - School meals are costeffective! McDonald s Happy Meal: Cheeseburger, Milk, French Fries, Small bag of Apple Slices - $3.44 School Meal Bowtie Pasta with Meat Sauce, Baby Carrots, Pea Pods, Whole Grain Breadstick, Cantaloupe Slices, Fresh Strawberries, Milk - $2.18 AND it s healthier! (SNA s State of School Nutrition 2014 Survey)
Bag lunch from home: (Prices are based on average retail costs of lunch ingredients) Turkey Sandwich (2 slices of Whole Wheat bread, 2 oz. sliced turkey breast, 1 oz. American cheese), 1 oz. bag Chex Mix 1 Cheese Stick ¼ cup broccoli florets, ¼ cup baby carrots, flavored applesauce cup, juice box - $3.84 (This does not include the cost of the containers and any labor costs to fix the meal.)
Questions?
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