Solutions to Overcoming Systemic Barriers in School Nutrition: Showcasing Successful State School Nutrition Standards Katie Wilson, PhD, SNS School Nutrition Association President
The School Nutrition Association Mission: To Advance Good Nutrition For All Children 55,000 members nationwide 52 state affiliate associations Represents school nutrition directors, managers, employees, state agency staff, educators and companies. Provides professional development, advocacy, certification and more
School Meals The Facts School Breakfast Increasing participation in SBP 10.1 million children served daily* 12.4% growth from 2004 1.7 billion breakfasts served annually 22% of kids don t eat breakfast on school days** *Source: SNA Little Big Fact Book, 2008 **Source: Weekly Reader Research, 10/19/2006
School Meals The Facts School Lunch Increasing participation in NSLP 31 million children served daily 1.7% growth from 2004 95% of schools participate in NSLP 5 billion lunches served annually *Source: USDA, 2008
School Meals The Facts School meals are the healthy choice Lunches consumed by NSLP participants are more nutrient dense than lunches brought from home. NSLP participants are more likely to eat fruits, vegetables and milk. NSLP participants are less likely to eat salty snacks and beverages other than and juice milk Source: USDA Diet Quality of American School-Age Children by School Lunch Participation Status, 2008
Nutritional Standards Appealing Choices Food Safety Affordable Meals Perceptions Cultural Diversity Health Related Concerns & Food Allergies Commercial Influences Student Preferences
Healthier Options in Schools 83% of districts indicate that school nutrition programs are offering more healthy food options 78% of districts experienced increased costs as a results of implementing nutrition standards Price of products (62%) & student acceptance (60%) most common hurdles to nutrition standard implementation A la Carte and Vending revenue tending to decrease
Healthier Options in Schools Nutrition Policies and Practices in place for 08/09 Increasing: Whole grains (85%) Healthier beverages in Vending Machines (75%) Fresh fruits and vegetables (62%) Limiting or reducing: Trans fats (82%) Fats (72%) Added Sugar (70%) Sodium (57%)
Local School Wellness Policies Mandated by federal Child Nutrition Program Reauthorization Act of 2004 Responsibility at local level Provided opportunity for school districts to create environment conducive to healthy lifestyle choices Created a fiesta of policies not necessarily based on science.
School Food Environment Vending machines Content, hours of operation Food from home Fundraising activities Classroom incentives and treats Concession stands Role modeling by staff and parents
Wellness Implementation Implementation Progress within the School Nutrition Program Reimbursable Meals 92% A la Carte 72% School Nutrition Vending 61% Source: SNA, From Cupcakes to Carrots: Local Wellness Policies One Year Later, 2007
Wellness Implementation Implementation Progress outside the School Nutrition Program Vending 46% School Stores 38% Classroom Parties 31% Food as Rewards 34% Source: SNA, From Cupcakes to Carrots: Local Wellness Policies One Year Later, 2007
Trends in Food and Nutrition Increasing availability of whole grains Policies Increasing availability of healthier beverages in vending machines More low fat options Increasing availability of fresh fruits and vegetables Increase in nutrition information on foods sold in a la carte lines and vending machine
Hurdles to Implementation of Nutrition Standards Price of products that meet nutrition standards 62% Acceptance of changes by students 60% On-going oversight and monitoring of standards 51% Finding products to meet nutrition standards 50% Resources (time, labor, etc.) to implement 45% Source: SNA, From Cupcakes to Carrots: Local Wellness Policies One Year Later, 2007
What s the Reality? Minimum Meal Components 2 oz Protein 8 oz Milk Whole grains 2 or more servings of fruit and vegetable Additional Costs Labor Supplies Equipment Electricity Estimated cost to produce this meal nationally is $3.10
Federal School Meal Reimbursements Free - $2.57 per meal Reduced price - $2.17 per meal Paid - $0.24 per meal
Adequacy of Reimbursements and Rising Meal Costs 90% of school nutrition directors indicate that NSLP reimbursement rate increase, of $0.10 per meal, for the 2008-2009 school year in inadequate to cover costs. Source: Heats On: School Meals Under Financial Pressure, SNA 2008
State Nutrition Standards 39 States with laws and regulations 24 States provide per meal reimbursement for breakfast and lunch Variation among state policies Not always science based
SNA Nutrition Standards Task Force reviewed: 2005 Dietary Guidelines for Americans Dietary Reference Intakes USDA HealthierUS School Challenge Existing state and local standards Task Force drafted: Guiding Principles Proposed standards for foods and beverages sold/served within reimbursable meal programs http://www.schoolnutrition.org/legislativeaction.aspx
Overall Guiding Principles National nutrient standards reflect what is best for children Schools will offer and promote foods and beverages consistent with Dietary Guidelines for Americans 2005 (DGAs) and Dietary Reference Intakes (DRIs). Foods and beverages available at school will contribute to teaching children lifelong healthy eating habits.
Guiding Principles: School Meal Programs Standards promote the consumption of a variety of foods and beverages from all food groups. Nutrient content of foods and beverages will be averaged over a week. Calories and nutrients may need to be adjusted based on age and energy needs, including those for Pre K - Grade 3. SNA recommends that meeting these nutrient standards will be phased in over time.
Guiding Principles: Items Sold/Served Outside the Reimbursable Meal Foods and beverages served/sold on the school campus will complement, rather than compete with school meals State or local wellness policy/initiatives may be more restrictive in the items sold, but may not alter nutrition standards Authority should be given to USDA to periodically review and update based on current nutrition science
Highlights Recommendations for: Calories Fat Saturated Fat Trans Fat Fiber Whole Grains Sodium Sugar Fruit and Vegetable Servings
Successful Initiatives Nutrition Education in the Cafeteria Farm to Cafeteria Fruit and Vegetable Snack Program School-wide wellness
Nutrition in Action Onalaska Public Schools, Onalaska WI Students: 2800 F/R: 24% Breakfast available in all schools Second chance breakfast in middle school Breakfast available every hour in high school Tasty Tuesdays Introducing new fruits and vegetables to students Parent volunteers and Intern Wellness Coordinator
Nutrition in Action Boardman Local School District, OH Students: 4,700 F/R: 23% Set incremental goals to implement wellness across the school campus No Pop Zone in the cafeteria Better Choices for school parties Low fat frozen yogurt Fruit Pretzels Walking Clubs
Nutrition in Action Metropolitan School District of Wayne Township, IN Students: 14,700 Meals and Snacks served: 20,000 daily Daily Fresh Fruit and Vegetable Breaks Fruits and vegetables taken directly to the classroom each day around 10:00 am Hidden Valley Ranch Dressing grant award to purchase a salad bar Monthly parenting skill classes promote healthy eating on a food stamp budget
Nutrition in Action Portland Public Schools, OR Students: 47,000 F/R: 45% Harvest of the Month Farm to School Program A different local produce item is featured and served each month in the cafeteria Kid-drawn art hung in the cafeteria Promotional posters of the featured farmer Activity sheets in the classroom
Contact Us School Nutrition Association www.schoolnutrition.org Katie Wilson wilka@mail.onalaska.k12.wi.us