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Nutrition and Learning Dianne C. Esplin, RD, LD, CLC PSS Nutritionist PSS Professional Development, 10-9-2012.

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Presentation on theme: "Nutrition and Learning Dianne C. Esplin, RD, LD, CLC PSS Nutritionist PSS Professional Development, 10-9-2012."— Presentation transcript:

1 Nutrition and Learning Dianne C. Esplin, RD, LD, CLC PSS Nutritionist PSS Professional Development,

2 Student Nutrition Matters Undernourished children have been shown to have decreased attendance, attention, and academic performance as well as experience more health problems compared to well-nourished children. Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008

3 Knowledge & Resources: Parents understand good nutrition and have the resources to provide it to their family. Healthy Food: Student receives a variety of healthy foods in adequate amounts at home. Student Achievement: Student has stronger academic achievement at school than undernourished peers.. Educational Attainment: Student reaches a higher level of educational attainment. The Generational Cycle of Good Nutrition and Academic Achievement As described in Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008 Side Benefit: Improved Community health outcomes !! Possible Factors: Brain development, Nutrition needs for normal brain function Attention issues Attendance/Health

4 Education as a Social Determinate of Health Graduation from high school is a strong predictor of better health…. the national on-time high school graduation rate was only 75.5%, and significantly lower for some racial and ethnic minorities. Healthy People.gov, National Center for Educational Statistics

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6 Knowledge & Resources: Parents lack resources and/or knowledge & understanding to provide healthy meals Inadequate Food: Student receives inadequate amount or variety of foods at home. Poor Student Achievement: Student has weaker academic achievement than properly nourished peers. Educational Attainment: Student reaches a lower level of educational attainment. The Generational Cycle of Poor Nutrition and Academic Achievement As described in Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008 Possible Factors: Inadequate brain development, Inadequate nutrition for normal cognition Poor Attention, Poor Attendance... Side Effect: Poorer community health outcomes.

7 Nutrition & Neuroscience: Fats

8 Brain-Friendly Fat: Omega 3 Fatty Acids Fish Fat, especially cold water fish Canola oil Walnuts Flaxseed meal Soybean oil Dark Green leafy vegetables (small) Algae Brain-Unfriendly Fat: Saturated and Trans fat Animal fat (beef, pork, chicken, milk fat) Hydrogenated vegetable oils, margarine, shortening Processed snack foods containing fat Tropical fats (coconut, palm kernel)

9 Nutrition & Neuroscience: Minerals

10 Iron: Found in meats, legumes, enriched or whole grains, Zinc: Found in meats, seafood, legumes, peanuts & other seeds. Iodine: Found in saltwater seafood, legumes, Iodized salt, eggs, milk.

11 RUST is OXIDATION Oxidation= DAMAGE ANTIOXIDANTS are rust protection for the body and BRAIN Nutrition & Neuroscience: Vitamins & Antioxidants

12 Folic Acid--leafy dark green vegetables, fresh fruit, legumes BLUE AntioxidantsESPECIALLY blueberries, purple sweet potato (Anthocyanins), Antioxidants-- turmeric/curry (Curcumin) B- Vitamins– whole grains Beta Carotene, Lycopene, Lutein…. … and this is just the tip of the iceburg… but well stop here.

13 Is poor student nutrition making YOUR job harder?

14 Fruits, Veggies, Variety and Fat matter! Dietary adequacy and variety were identified as specific aspects of diet quality important to academic performance…. Additionally, fruit and vegetable consumption and dietary fat intake … were demonstrated as important to academic performance. Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008

15 Knowledge & Resources: Parents lack resources and/or knowledge & understanding to provide healthy meals Inadequate Food: Student receives inadequate amount or variety of foods at home. Poor Student Achievement: Student has weaker academic achievement than properly nourished peers. Educational Attainment: Student reaches a lower level of educational attainment. The Generational Cycle of Poor Nutrition and Academic Achievement As described in Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008 Possible Factors: Inadequate brain development, Inadequate nutrition for normal cognition Poor Attention, Poor Attendance... Side Effect: Poorer community health outcomes.

16 School Meals as an Intervention BIG changes in school meals took effect this summer. USDA wants smarter kids and healthier kids, so the meals they subsidize reflect the research.

17 Whats for LUNCH? (Students in grades 7-12) 1 cup of vegetables 1 cup of fruit 2 oz of grain products (about 1 cup rice) 2 oz of meat (or cheese) 1 cup of milk** ** water is available if student declines milk WHATS NEW WITH SCHOOL MEALS? The United States Department of Agriculture (USDA) generously funds our free and subsidized school meals. New USDA rules released in January make those meals HEALTHIER. These changes will help CNMI fight cancer, diabetes, heart disease, obesity, kidney disease and other health problems. Whats for BREAKFAST? (Students in grades 7-12) 1 cup of fruit 2 oz of grain or meat/meat alternative 1 cup of milk* * 100% fruit juice is available if student declines milk PSS Food and Nutrition Services Capital Hill, Pohnpei Way or

18 USDA Mandates Veggie Variety Minimum servings per week in each vegetable group Dark Green- (Folate, Vitamin A, Omega 3s) Red/Orange- (Vitamin A, Lycopene) Legumes- (Minerals, Antioxidants, B-vitamins, Fiber) Starchy- Other-

19 Why does my rice have a suntan? Beige rice is a combination of white and brown rice and is loaded with vitamins, minerals, fiber and antioxidants that white rice doesnt have. USDA wants ALL school meals to include mostly whole grains, and our grain of choice in CNMI is RICE. PSS Food and Nutrition Services Capital Hill, Pohnpei Way or

20 Why Beige Rice? WHOLE GRAIN RICH Per USDA, at least half of the grain product needs to be whole grain… 50% whole wheat bread 50% whole wheat pasta 50% whole (brown) rice… thus… Beige rice In SY , our meals must be at least 50% whole grain rich. In 2014, our meals must be 100% whole grain rich.

21 Fats and Food Service USDA has BANNED trans fats from school meals. In the CNMI, that isnt a huge issue, as we cook from scratch instead of using a lot of processed foods. To reduce saturated fat Lower fat dairy (1% milk coming by next year) Smaller portions of meats

22 Brain Food on the menu at PSS Chicken Curry with Carrots (turmeric/curry powder) Salads & cooked greens Beans: baked beans, Southwest Chicken Salad, Beef & Bean Macaroni bake, Frijoles con carne, bean dip… Beige Rice & ½ whole wheat bread products Tuna, Fish fillet The works on all sandwiches Carrots, orange sweet potato, (blue sweet potato)

23 Another way to break the cycle is to teach students about healthy eating as part of the curriculum. Nutrition fits very well with science and health, but can also be incorporated into math, social studies and language arts. Empower students with knowledge, but dont just teach them WHAT, teach them HOW APPLICATION– Make it relevant! BREAK THE CYCLE!

24 Tool for all grade levels:

25 Nutrition Ed in Language Arts, Lower K-3

26 Nutrition Education in Science and health This is a picture book, but the information seems to be more geared to higher grades, so it could be useful for K-6

27 Resource for Teachers K-6 (possibly K-8)

28 Nutrition Reference Grades 7-12 Especially for Health Teachers Science Teachers

29 What changes will YOU make based on what you learned today?

30 Questions? Comments? Thank you for coming! PSS Food & Nutrition Services


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