1. Call to Action: Healthy Lifestyle: Obesity Prevention Janet F. Laster, Ph.D. Sandra Laurenson, M.S. OAFCS Public Policy Co-Chairs

2. . Ohio’s Call to Action: In 2009 and Now School districts, facing inadequate school funding, reduce or eliminate FCS programs Poor dietary habits, lack of food preparation skills, inactive life styles, and “obesgenic” environment cause obesity and related chronic diseases—all driving up personal, healthcare, and national debt Dr. Lichtenstein: “Bring back Home Economics” (JAMA editorial) Public’s lack of FCS name recognition and far- reaching effects

3. 2011 AAFCS Resolutions Sustaining Family and Consumer Sciences Education Obesity Prevention & Healthy Weight Initiative www.aafcs.org  Advocacy  Resolutions

4. Sustaining FCS Education: Be it Resolved that Promote name recognition of “Family and Consumer Sciences” and understanding of scope of FCS and its relevance to serious societal concerns today such as obesity, food safety, financial literacy. Support and facilitate development and implementation of national, state, and local intervention strategies to sustain FCS Education in current economic and education environment. AAFCS, Affiliates, Communities...

5. Obesity Prevention-Healthy Weight Initiative: Be It Resolved that Advocate collaborating with nutrition science, medicine, education, policy makers to garner support for FCS Education in MS, HS, Extension programs Partner with others to advocate comprehensive national obesity prevention and nutrition education Utilize opportunities within range of influence and practice to promote national obesity prevention and nutrition education in public schools and communities “Take Obesity Prevention to Streets!” AAFCS, Affiliates, Communities, Members...

6. Healthy Lifestyle - Obesity Prevention: National CALLS for Action 2010 First Lady Michelle Obama’s Dr. Lichtenstein’s “Bring back Home Economics Education” in JAMA, May 12, 2010 Dietary Guidelines for Americans 2010 Healthy, Hunger-Free Kids Act of 2010 (PL 111-296) signed into law Institute of Medicine Report, May 8, 2012 Bipartisan Policy Center Report, June 6, 2012

7. Ohio’s Action Plan Goals: Align FCS curriculum, strategies & public image: Professional Development workshops, conferences. Become active advocates for public policy supporting healthy lifestyles, FCS ED. Initiate/Participate in community healthy lifestyle initiatives. Use FCS branding resources. Sustaining FCS Education + Obesity Prevention-Healthy Lifestyles = Synergy

8. What has been done? In Ohio? FCS Education Promotion Task Force OAFCS Annual Conference: Resolution Support - Keynote: Dr. Cheryl Achterberg, Advisory Committee Member for DGFA201 Obesity Prevention Projects: Extension, United Way, Action for Healthy Kids, Dairy Council Professional Development Workshop: Status of FCS Education in Ohio - Obesity Research, Trends & Developments, e.g.,Dietary Guidelines for Americans 2010 - Public Policy Panel: State Rep & School Board member

9. What has been done? Developed/adapted resources (with FCS branding): Affiliate Action Plan Framework Sample letter for State legislators, school board Call to Action Briefs & Resources Call to Action: FCS Professionals Call to Action: Americans FCS Education Brief (with branding) A Call to Action—Private and Public Policy Recommendations for Obesity Prevention Leadership Action Plan Framework 4 PowerPoint Slides (with FCS branding)

10. What has been done? Developed/adapted resources: 4PowerPoint Slides (with FCS branding) FCS Branding slides (4 slides) Obesity Crisis Slides Call to Healthy Lifestyle: Obesity Prevention Dietary Guidelines for Americans, 2010: Quiz Yourself! (145 slides with FCS branding) Portion Control slides (with FCS branding) Adapted from Alice Henneman, MS, RD, U Nebraska- Food.unl.eduFood.unl.edu www.aafcs.orgwww.aafcs.org  Advocacy  Resolutions

11. Key Message: Policy Makers Please, ensure that Family and Consumer Sciences (formerly home economics) Education programs are in every middle and high school and community in our state. REASONS: 1. To develop the essential life skills needed to address this complex obesity-related crisis: nutrition, food selection and preparation, parenting, personal and family finance, and career planning skills.

12. 2. Only Family and Consumer Sciences (FCS) educators have the expertise and credentials * to “provide comprehensive health (and) nutrition…education programs in educational settings, (with) special emphasis on food preparation skills, food safety, and lifelong physical activity” and * to “encourage healthy weight gain during pregnancy and breastfeeding” as part of this “comprehensive health (and) nutrition…education program” recommended in USDA and HHS’s Dietary Guidelines for Americans 2010 and Institute of Medicine’s Accelerating Progress in Obesity Prevention Report Key Message: Reasons to support FCS ED

13. 3. Providing a mandatory food preparation curriculum to students throughout the country may be among the best investments society could make [to reduce health care expenditures]”. Dr. Alice Lichtenstein of Tufts University, co-author of “Bring Back Home Economics Education” article in the Journal of the American Medical Association, at the Youth Obesity Prevention Summit sponsored by the FCS Alliance member: Board on Human Sciences See “Point of View Obesity Prevention Summit: Positive Change Seen” Carolyn W. Jackson, AAFCSExecutive Director, Winter 2012 Journal of FCS

14. 4. Contemporary family members do not know how to cook or understand ingredients of foods, their nutrients, and their effects on the health of their bodies. 5. FCS educators help their students with other critical and essential skills needed to successfully live and work in our complex and constantly changing world: career planning skills, such as understanding the impact of obesity and health on employment, lifetime earnings, and productivity. Key Message: Reasons to support FCS ED

15. Next Steps: Update: Use resources * Obesity causes, consequences * Nutrition research * Public policy recommendations Take Responsibility, Leadership Action: - As individual, family leader - In workplace, profession - In community

16. My Responsibility-Leadership Action Plan to help make America Healthy Individual/Family Action Monitoring my calories: www.myfitnesspal.com Eat healthy foods, including 2 ½ cup veggies/day, less than 20 g sugar/day Walk 60-70 min./day Special fruits, berries as treats for grandchildren rather than cookies, cake Encouraging husband to make whole grain bread rather than cookies, cakes Community-Related Action Proposed/organizing Healthy Lifestyle Advisory Committee at church Proposed/organizing Forums at church: 1) Obesity Crisis 2) What should we do to prevent obesity of our children? Ourselves?

17. Goals to Accelerate Obesity Prevention 1.Integrate physical activity every day in every way. 2.Market what matters for a healthy life. 3.Make healthy foods and beverages available everywhere. 4.Activate employers and health care professionals. 5.Strengthen schools as the of health. … accomplishing any one of these might help speed up progress in preventing obesity, but together, their effects will be reinforced, amplified, and maximized. Institute of Medicine

18. Everyone has a role in the movement to make America healthy.” Dietary Guidelines for American, 2010 “Success is only possible if all…work together and bring creativity, innovation and focused commitment to the effort.” Lots to Lose. Bipartisan Policy Center

20. Features & Benefits of Family and Consumer Sciences (FCS)

21.  Nutrition and Wellness  Food Preparation and Safety  Consumer and Family Resources, including Financial Literacy  Parenting  Reasoning for Action  Career, Community and Family Connections  Family  Human Development  Interpersonal Relationships *National Standards for FCS nasafacs.org/national-standards--competencies.html Family and Consumer Sciences (FCS) Areas of Study*

22. Healthy People 2010 Targets Adults (20 and older):  Healthy weight: 60%  Overweight:  Obese: only 15% Did we reach 2010 Targets? National Center for Health Statistics. National Health

23. Trends Adults (20 and older): Healthy weight: Falling From 52% (1971) to 30% (2008) Overweight: Stable From 32% (1971) to 33% (2008) Obese: Rising From 14% (1971) to 34% (2008) Source: National Center for Health Statistics. National Health

24. 2000 Dramatic Increase of Obesity* Among U.S. Adults BRFSS, 1990, 2000, 2010 (*BMI 30, or about 30 lbs. overweight for 5’4” person) 2010 1990 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

25. U.S. Obesity* Trends: Dramatic Increase in 20 Years *Obesity is defined as a body mass index (BMI) of 30 or greater. 2010 No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30% In 2010 thirty-three states had a prevalence equal to or greater than 25%; 12 of these states had a prevalence of obesity equal to or greater than 30%. Ohio’s obesity rate is currently 29.8%. http://www.cdc.gov/obesity/data/trends.html

26. Over last 30 years, rates of obesity (BMI >30) in US more than doubled for adults and more than tripled for children

28. Definitions: Weight Groups Underweight: BMI less than 18.5 kg/m2 Healthy weight: BMI between 18.5 - 24.9 kg/m2 Overweight: BMI between 25.0 - 29.9 kg/m2 Obese: BMI equal to or greater than 30.0 kg/m2 BMI (Body Mass Index) measurement: Divide weight (in kilograms) by height (in meters) squared: kg/m2 Source: Dietary Guidelines for Americans 2010 Adult (BMI*):

29. Definitions: Weight Groups Children and Adolescents (BMI for Age Percentile Range): Unhealthy weight: Less than 5 th percentile Healthy weight: 5 th to less than 85 th percentile Overweight: 85 th to less than 95 th percentile Obese: Equal to or greater than 95 th percentile Source: Dietary Guidelines for Americans 2010

30. Epidemic of overweight and obesity 64% of women 72% of men

31. Childhood obesity also rising Sources: National Center for Health Statistics (June 2010)

32. Trends Childhood obesity also rising Childhood obesity has more than tripled in last 30 years in US More than 1/3 of children (ages 2-19) are overweight or obese Obese children aged 6-11: 7% in 1980 to 20% in 2008 Adolescents aged 12-19: 5% in 1980 to 18% in 2008 What is the percentage today? 2011 Centers for Disease Control

33. Resources USDA & USDHHS, Dietary Guidelines for American 2010 www.dietaryguidelines.govwww.dietaryguidelines.gov See p.59 for Resource List Local data related to obesity: http://www.countyhealthcalculator.org/widget State specific data on health care costs and quality, prevention, insurance coverage, public health, childhood obesity, examples of community creativity, and possible funding source: http://www.rwjf.org/childhood obesity/ http://www.rwjf.org/healthpolicy/

34. Trends Health risks rising with childhood obesity Risk of adult obesity increases: o 25% chance as preschooler o 40% at age 7 o 75% at age 12 o 90% as teenager Risk factors for adult chronic diseases increasingly found in younger ages 2011 Centers for Disease Control

35. Trends Obese children likely be obese adults with risk for: Many types of cancer, including breast, colon, endometrium, esophagus, kidney, pancreas, gall bladder, thyroid, ovary, cervix, prostate, multiple myeloma and Hodgkin's lymphoma Type-2 diabetes (with likely more complications earlier than adults) Heart disease & stroke Osteoarthritis 2011 Centers for Disease Control Long-term health effects:

36. Trends Cardiovascular disease, such as high cholesterol or high blood pressure Prediabetes (more difficult to treat than for adults) Bone and joint problems Social & psychological problems, such as stigmatization and poor self-esteem 2011 Centers for Disease Control Immediate health effects of childhood obesity:

37. Trends Overweight, obesity, and cancer BAD NEWS: Obesity & being overweight increases risk of death from many cancers: 14% of cancer deaths in men 20% of cancer deaths in women GOOD NEWS: Prevention of overweight & obesity reduces risk for several types of cancer 2011 Centers for Disease Control

38. Trends Reduced personal income Workers who are obese are less likely to be promoted than fit peers. Obese women earn about 11% less salary than women of healthy weight or $76 less per week in 2010. Health economist John Cawley, Cornell University, and Reuters

39. Trends Rising business costs Obesity related absenteeism costs employers as much as $6.4 billion a year. Health economists led by Eric Finklelstein, Duke University

40. Trends Rising healthcare costs According to CDC, obesity costs U.S.  as much as $147 - $190 billion annually.  or one-fifth of all health care spending in the U.S.  At current rates of increase, obesity costs expected to exceed $300 billion by 2018.

41. Trend Rising healthcare costs and national debt

42. Obesity Crisis: Private and Public Policy Issue Family/Public health crisis &National economic crisis: - Affects all segments of society: Adults, children; rich, poor - Long-term budget issue - Bipartisan issue Source: Bipartisan Policy Center

43. What’s causing this increased weight gain? From 1970s until 2008, changing food supply Increased availability of all food categories Eating out, particularly at fast food restaurants, rather than cooking at home Average daily calories available per person in marketplace increased approximately 600 calories Greatest caloric increases in availability of added fats and oils, grains, milk and milk products, and caloric sweeteners Increased portion sizes offered for sale Obesogenic environment Source: Dietary Guidelines for Americans, 2010

44. Obesogenic Environment Promotes over consumption of calories, sodium, sugar, solid and trans fatty acids

45. Obesogenic Environment Discourages physical activity and calorie expenditure

46. What has been done?

47. What needs to be done? Increase Breastfeeding...if 90 percent of new mothers in the United States breastfed exclusively for six months, this change alone could deliver health care cost savings on the order of $13 billion annually. Source: Business Case for Breastfeeding. HHS.

48. What needs to be done? Health Consequences of Obesity

50. What needs to be done?...if 90 percent of new mothers in the United States breastfed exclusively for six months, this change alone could deliver health care cost savings on the order of $13 billion annually. Source: Business Case for Breastfeeding. HHS.

51. Recognizing the obesity crisis in the U.S., First Lady Michelle Obama launched her Let’s Move! obesity initiative in February 2010. TIS Leadership Team 2010-11

52. “ Taking it to the Streets” 2010-2011 Initiative: Preventing Obesity

53. Private and Public Policy Issue Obesity, rising healthcare costs and national debt How can businesses, communities and individuals come together to turn the tide and restore America's intertwined physical and fiscal health? Bipartisan Policy Center

54. What has been done? In state? Locally?

55. What has been done? Authorizes funding and sets policy for USDA’s core programs: National School Lunch, School Breakfast, WIC, Summer Food Service, Child and Adult Care Food Programs Allows opportunity, for first time in 30 years, for real reforms to school lunch and breakfast programs by improving safety net for millions of children USDA.gov Healthy, Hunger-Free Kids Act of 2010 (PL 111-296)

56. What has been done? Dietary Guidelines for Americans 2010 Based on most recent scientific evidence summarized in Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010 at http://www.dietaryguidelines.govhttp://www.dietaryguidelines.gov For health promotion and disease prevention for Americans 2 years old and older Form basis for nutrition policy in Federal food, education, and information programs

57. Grading the Strength of the Evidence Dietary Guidelines Advisory Committee (DGAC) grading criteria: Quality of studies Quantity of studies and subjects Consistency of findings across studies Magnitude of the effect or public health impact Generalizability to the population of interest Qualitative words used to describe the strength of the evidence: Strong, Moderate, Limited, Expert Opinion, and Grade Not Assignable (See p. 6, DGFA2010) ion USDA Center for Nutrition Policy and Promotion

58. Dietary Guidelines for Americans, 2010 Maintain calorie balance over time to achieve and sustain a healthy weight - Improve eating pattern and physical activity behaviors - Control total calorie intake: Reduce sodium, sugar, solid fats Focus on consuming nutrient-dense foods and beverages - Increase intake of vegetables, fruits, whole grains, fat-free or low-fat milk and milk products, seafood, and oils with no SoFAS (Solid Fats Added Sugars)

59. Dietary Guidelines for Americans, 2010 Healthy eating plan: Emphasizes nutrient-dense foods: vegetables, fruits, whole grains, and fat- free or low-fat milk and milk products Includes lean meats, poultry, fish, beans, peas, eggs, unsalted nuts and seeds Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars Stays within your daily calorie needs For more information on healthy weight, see www.cdc.gov/healthyweight/index.html

60. Key Terms Calorie balance: Balance between calories consumed in foods & beverages and calories expended through physical activity and metabolic processes Eating pattern: Combination of foods & beverages that constitute an individual's complete dietary intake over time Nutrient-dense: Foods providing vitamins, minerals, and other beneficial substances, such as fiber & phytochemicals, with relatively few calories

61. Nutrient-dense Foods & Beverages Whole plant foods: Vegetables (dark-green, red, and orange), fruits, whole grains, beans and peas, unsalted nuts and seeds Seafood Eggs Fat-free & low-fat milk & milk products Lean meat & poultry These foods prepared without adding solid fats or sugars or refined starches Dietary Guidelines for Americans 2010, p. 5

63. Key Recommendations Prevent and/or reduce overweight and obesity through improved healthy eating & physical activity. Control total calorie intake to manage body weight. For overweight or obese, consume fewer calories from high caloric food and beverages. Increase physical activity and reduce time in sedentary activities. Maintain appropriate calorie balance during each stage of life. 1. Balance calories with physical activity to manage weight

64. Key Recommendations Prevent and/or reduce overweight and obesity through improved healthy eating and physical activity behaviors: Increase physical activity and reduce time spent in sedentary behaviors. Maintain appropriate calorie balance during each stage of life— childhood, adolescence, adulthood, pregnancy and breastfeeding, and older age. Be aware of calories consumed and needed for age, gender, height, weight, and activity level. Determine one’s daily calorie needs by monitoring body weight and adjust calorie intake and participation in physical activity based on changes in weight over time.

65. Key Recommendations Prevent and/or reduce overweight and obesity through improved healthy eating and physical activity behaviors: Eat nutrient-dense breakfast. Replace high calorie foods with nutrient-dense foods: whole grains, vegetables, fruits, non-fat and low-milk and milk products, lean meats and poultry. Choose smaller portions of foods, beverages. Monitor intake of 100% fruit juice for children & adolescents. Monitor calories from alcoholic beverages.

66. Key Recommendations Prevent and/or reduce overweight and obesity through improved healthy eating and physical activity behaviors: Make food choices, at home and away from home: nutrient dense, low in calories, and appropriate portion size Focus on the total number of calories consumed. Monitor and control total caloric intake: Consume fewer calories by replacing foods higher in calories with nutrient- dense foods and beverages relatively low in calories: Increase intake of vegetables, fruits, and whole grains Reduce intake of sugar-sweetened beverages

67. Simplified Calorie Counting Average Calories per Serving Vegetables – 25 calories : 1 cup raw; ½ cup cooked Fruits – 60 calories : medium size fresh fruit; ½ c. sliced fruit Grains & Starchy Vegetables – 70 calories: ½ cup or slice of bread Lean Protein/Low-Fat Dairy Products – 110 calories: 3 oz. or 1 cup low fat dairy or 1 oz. cheese Fats – 45 calories: 1 teaspoon oil; 1 tablespoon nuts, seeds Sugars – 20 calories: 1 sugar cube; 1 teaspoon sugar Mayo Clinic Diet, 2010

68. Key Recommendations Daily sodium to less than 2,300 mg; or 1,500 mg if 51 or over, African- American or have hypertension, diabetes, or chronic kidney disease Saturated fatty acids to less than 10% of calories: Replace with monounsaturated and polyunsaturated fatty acids Trans fatty acids, such as partially hydrogenated oils Solid fats and added sugars (SoFAS) Foods that contain refined grains, especially foods with solid fats, added sugars, and sodium Dietary cholesterol (less than 300 mg per day) Alcohol, in moderation: 1 drink for women; 2 drinks for men per day 2. Reduce some foods and food components:

75. Key Recommendations Vegetables and fruits Variety of vegetables, especially dark-green, red, and orange vegetables, beans, and peas Whole grains: Replace refined grains with whole grains—at least half Fat-free or low-fat milk and milk products, such as yogurt, cheese, or fortified soy beverages Variety of protein foods: seafood (8-oz. per week), lean meat and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds Potassium, dietary fiber, calcium and vitamin D 3. Increase these foods and nutrients (Ch. 4):

76. Key Recommendations Focus on nutrient-dense foods Remember: Beverages count Nutrients should come from food Only use dietary supplements or fortification in specific situations to provide highly bioavailable forms, e.g. vitamin D, Folic acid, vitamin B 12, iron for pregnant women 4. Build healthy eating pattern to meet nutrient needs over time at appropriate calorie level, e.g., DASH, Mediterranean-style

77. New Dietary Emphasis Focus on consuming nutrient-dense foods Increase vegetable and fruit intake Increase whole-grain intake by replacing refined grains with whole grains Choose a variety of protein foods, including plant-based proteins, i.e., beans, peas, soy, unsalted nuts and seeds, and animal-based protein, i.e. seafood, lean meat and poultry, eggs Without calories from added sugar and solid fats

78. Top Sources of Calories Among Americans 2 Years and Older Grain-based desserts Cake, cookies, pie, cobbler, sweet rolls, pastries, and donuts Yeast breads White bread and rolls, mixed-grain bread, flavored bread, whole wheat bread, and bagels Chicken and chicken mixed dishes Fried and baked chicken parts, chicken strips/patties, stir-fries, casseroles, sandwiches, salads, and other chicken mixed dishes Soda/energy/sports drinks Sodas, energy drinks, sports drinks, and sweetened bottled water including vitamin water Pizza Source: NHANES 2005-2006, Available at riskfactor.cancer.gov/diet/foodsources/riskfactor.cancer.gov/diet/foodsources/

80. Call to Action: Public Policy Become active advocate for policies supporting healthy lifestyles Guiding Principles (DGFA2010, Ch. 6, pp. 57-58 for Strategies) 1. Ensure all Americans have access to nutritious foods & opportunities for physical activity 2. Facilitate individual behavior change through environmental strategies 3. Set the stage for lifelong healthy eating, physical activity, & weight management behaviors

81. Institute of Medicine’s Accelerating Progress in Obesity Prevention Goals 1.Integrate physical activity every day in every way 2.Make healthy foods and beverages available everywhere 3.Market what matters for a healthy life: Physical activity, food, nutrition 4. Activate employers and health care professionals 5. Strengthen schools as the heart of health Recommendations and strategies for action available at www.iom.edu/~/media/Files/Report%20Files/2012/APOP/APOP_insert.pdf

82. IOM Goals and Recommendations 1. Integrate physical activity every day in every way: Recommendation 1: Communities, transportation officials, community planners, health professionals, and governments should make promotion of physical activity a priority by substantially increasing access to places and opportunities for such activity. 2. Make healthy foods, beverages available everywhere: Recommendation 2: Governments and decision makers in the business community/private sector should make a concerted effort to reduce unhealthy food and beverage options and substantially increase healthier food and beverage options at affordable, competitive prices. Institute of Medicine’s Accelerating Progress in Obesity Prevention

83. Unhealthy foods and beverages* Calorie-dense and low in naturally occurring nutrients Contribute little fiber Contribute few essential nutrients and phytochemicals Contain added fats, sweeteners, sodium, and other ingredients Displace the consumption of foods recommended in the Dietary Guidelines for Americans and May lead to the development of obesity. * No consensus of definition Institute of Medicine’s Accelerating Progress in Obesity Prevention

84. IOM Recommendations – cont’d 3. Market what matters for a healthy life Recommendation 3: Industry, educators, and governments should act quickly, aggressively, and in a sustained manner on many levels to transform the environment that surrounds Americans with messages about physical activity, food, and nutrition. 4. Activate employers and health care professionals Recommendation 4: Health care and health service providers, employers, and insurers should increase the support structure for achieving better population health and obesity prevention. Institute of Medicine’s Accelerating Progress in Obesity Prevention

85. IOM Recommendations – cont’d 5. Strengthen schools as the heart of health Recommendation 5: Federal, state, and local government and education authorities, with support from parents, teachers, and the business community and the private sector, should make schools a focal point for obesity prevention. Strategy 5-3: Ensure food literacy, including skill develop­ment, in schools. Through leadership and guidance from federal and state governments, state and local education agencies should ensure the implementation and monitoring of sequential food literacy and nutrition science education, spanning grades K-12, based on the food and nutrition recommenda­tions in the Dietary Guidelines for Americans. Institute of Medicine’s Accelerating Progress in Obesity Prevention

86. Bipartisan Policy Center’s Lots to Lose Nutrition and Physical Activity Initiative All assume leadership and responsibility for change and action: Healthy families: Develop federal dietary guidelines for all children under six, all nutrition assistance programs reflect dietary guidelines, promote breastfeeding Healthy schools: Improve nutrition & physical activity Healthy workplaces: Develop workplace wellness programs Healthy communities: Central role in lifestyle choices 1. Community-based, prevention-focused Health Care 2. Large institutions: Serve healthier foods & lead by example 3. Community programs and built environment: Families and local governments expand physical activity opportunities and promote active living

87. What Should We Do? How should we answer the call for “All to assume leadership and responsibility for change and action to prevent obesity”? What should we do individually? As parents? Grandparents? What should we do professionally? What should we do as community members?

88. Promote Health & Healthy Eating Health for every age, body shape, and size Health-centered NOT Weight-centered Healthy eating in response to internal body cues: Hunger Pleasurable physical activity Appreciation of natural diversity in body shape and size and factors contributing to weight Relaxed eating Critical contribution of social, emotional, spiritual & physical factors to health and happiness Dieting ineffectiveness & dangers

89. Call to Action Think – Pair – Share What have you learned that you want to share with others? Use yourself? What surprised you? What reinforced what you already knew? What questions do you have?

90. All families having access to healthy food Nearly 15% of Am households unable to acquire adequate food to meet nutritional needs (Dietary Guidelines for Americans,2010, p. 2) Sociologist Helen Lee reported in the journal Social Science & Medicine that children in poor, minority neighborhoods have ample access to fast food & convenience stores but also supermarkets Distance to food outlets didn't explain weight gain Similar findings by health economist Roland Strum at the Rand Corp for children in CA & national studies of middleschoolers Issues

92. Call to Action: Refining FCS Curriculum Align curriculum, strategies & public image 1. Create and promote healthy lifestyles for children (from in utero to 18 years) Appropriate weight gain during pregnancy, breastfeeding for infant and mother to have healthy weight throughout lifetime (NGFA2010, p. 58; Lots to Lose, pp. ) 2. Set the stage for lifelong healthy eating, physical activity & weight management behaviors: Provide comprehensive health, nutrition, & physical educational programs in educational settings with special emphasis on food preparation skills, food safety, and lifelong physical activity (DGFA2010, Ch. 6, p. 58

93. Call to Action: FCS Teaching Refine teaching strategies for developing healthy eating & safe food preparation skills 1. Evaluate objectives, eating patterns advocated by example, recipes, and teaching time spent on preparing vegetables, fruit, and whole grains vs refined grain-based desserts and breads 2. Sequence & structure food preparation labs to enjoy preparing food, eating together, developing knifing skills; vegetable, fruit, whole grain, fish, and lean meat and poultry preparation skills; food safety skills Ruth Dohner, OAFCS, 2012

94. Call to Action: Evaluate Collect data to evaluate FCS program effectiveness 1. Pre-Post unit/course tests 2. Healthy lifestyle project: Pre-post personal assessment of diet, physical activity, and BMI using eating, sleeping, & activity logs per day. Use Super Tracker: http://www.choosemyplate.gov/SuperTracker/ http://www.choosemyplate.gov/SuperTracker/ Or http://www.myfitnesspal.comhttp://www.myfitnesspal.com Also Dairy Council ppts at www.eatsmart.org

95. Call to Action: “Take it to the Streets!” Participate in community healthy lifestyle initiatives 1. Partner with community agencies, organizations to promote or support healthy lifestyle, e.g., Action for Healthy Kids, United Way, schools, Extension 2. Partner with others to develop personal healthy lifestyle, e.g., teachers, Extension, colleagues, family or friends 3. Advocate supporting FCS Education in MS, HS, and community extension programs

96. “Providing a mandatory food preparation curriculum to students throughout the country may be among the best investments society could make [to reduce health care expenditures]”. Dr. Alice Lichtenstein of Tufts University, co-author of “Bring Back Home Economics Education” article in the Journal of the American Medical Association, at the Youth Obesity Prevention Summit sponsored by the FCS Alliance member: Board on Human Sciences See “Point of View Obesity Prevention Summit: Positive Change Seen” Carolyn W. Jackson, AAFCS Executive DirectorWinter 2012 Journal of FCS

97. Provides –State and partner liaisons –Ongoing communication –Conference Presentations –Resources available at website link: http://www.aafcs.org/Advocacy/TIS.asp The “Taking It to the Streets” Leadership Team TIS Leadership Team 2010-11

98. Obesity and the Impact on Everyday Living s Finances Clothing Shelter Family Relationships Social Relationships Emotions …..and more! Join the new community formed around Obesity Prevention!

99. AAFCS Taking it to the Streets Formed Partnerships with Groups such as the Public Policy Committee, AAFCS Communities, Extension, FCCLA, 4-H, ACTE, Phi Upsilon Omicron & Kappa Omicron Nu TIS Leadership Team 2010-11

100. TAKING IT TO THE STREETS An exciting campaign sponsored by AAFCS to respond to critical issues utilizing family and consumer sciences research and expertise. We are….

101. TIS Leadership Team 2010-11 Touching lives…… Through YOU!

102. Resources at www.aafcs.org/Advocacy/TIS.a sp www.aafcs.org/Advocacy/TIS.a sp Includes Impact of Obesity on Life, with websites, related research, key findings, implications for FCS, and suggested learning activities The research-based Childhood Obesity Causation Wheel developed and shared by Dr. Janelle Walter and Dr. Bernadette Hascheke Updated by the Taking It to the Streets Team

103. CHILDHOOD OBESITY CAUSATION WHEEL In 2007 20% of children ages 6-11 and 18% of adolescents 12-19 were overweight (CDC). ISSUES RELATED TO CHILDHOOD OBESITY: Social isolation and poor self-esteem Risk factors for heart disease, high cholesterol, high blood pressure Excessive weight and obesity linked closely to type 2 diabetes in children Overweight adolescents have a 70% chance of becoming overweight or obese adults NEIGHBORHOOD ISSUES: No adult supervision of activities outside the home Restricted outdoor playtime due to neighborhood safety issues SCHOOL ISSUES: Starting in middle school, fewer children participate in school lunch programs A la carte choices contain higher fat content and fewer fruits & vegetables LIMITED PHYSICAL ACTIVITY: Excessive use of TV, electronic games, texting, computer work Unhealthy snacks chosen while engaged in above activities Minimal outdoor play : INADEQUATE SUPERVISION: Fewer structured activities Less physical activity= more couch potatoes Increased access to foods with low nutrient quality ALTERNATE MEAL CHOICES: These meal choices include: fast food, take-out, prepackaged/ convenience foods which:  are higher in fat, calories, and sugar content  are lower in fiber  contain fewer fruits & vegetables  include more carbonated beverages  may have increased portion sizes FAMILY MEALTIME ISSUES: More meals eaten away from home More time constraints More time may be spent on extra curricular activities Less energy to prepare meals Limited food preparation skills & nutrition knowledge Causation Wheel © developed and revised 2011 by Dr. Janelle Walter & Dr. Bernadette Hascheke

104. AAFCS Resources

105. Thank You!