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Hot Topic The New School Meal Pattern: Nutrition and Strategies Mid-Atlantic Regional Office Food and Nutrition Service January 2013 1.

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Presentation on theme: "Hot Topic The New School Meal Pattern: Nutrition and Strategies Mid-Atlantic Regional Office Food and Nutrition Service January 2013 1."— Presentation transcript:

1 Hot Topic The New School Meal Pattern: Nutrition and Strategies Mid-Atlantic Regional Office Food and Nutrition Service January

2 2 Today’s Objective Provide information and tools to promote and manage the new meal pattern. Teenagers are a tough-sell. (Since portion sizes and their favorites have changed.)

3 Before Obesity: The New Menu Pattern is Good for Everyone Eating vegetables and fruit, whole grains, and milk: 1.Keeps us energized & awake, without feeling weighed down 2.Helps protect us from illness (who likes feeling sick) 3.Promotes attractive hair, finger nails, and complexion 4.With a good physical fitness program, these foods are a foundation for these careers: the armed forces, police, fire service, first responders

4 Obesity: A Health Threat to Our Nation Close to one-third of children are overweight or obese Trust for America's Health and the Robert Wood Johnson Foundation recent report (9/11/12 ) –Projected obesity rates: every state will reach at least 44 percent by 2030; some will exceed 60 percent. –Will add $66 billion in annual obesity-related medical costs. –New Jersey faces the largest increase in costs, 34.5 %. –In New York City, obesity for elementary and middle-school students dropped 5.5 % from the school year to , thanks mostly to healthier school lunches, public health experts said.

5 Habits have changed: Portion sizes have exploded They are now two to five times bigger We are now eating 31 percent more 5 Obesity: How Did We Get Here?

6 Home Restaurants Institutions Portion Distortion 6

7 PORTION DISTORTION Value Meal NJ Diner Serving Sizes All-You-Can-Eat Buffet King-Size Snacks & Packages Super-Size

8 Seem to satisfy appetite less than solid foods. Calorie containing beverages can contribute to excessive calories. New meal patterns: Limit 100% fruit juice. Milk choices are the lower calorie varieties. Water must be available in the school food service area. Water pitchers and cups on lunch tables, a water fountain, or a faucet that allows students to fill their own bottles or cups “Are you hungry? Or are you really thirsty?” Calories in Beverages

9 The Juice “Limit” “Offering” is the amount of fruit a child is able to select, regardless of the number of options/variety offered –No more than ½ (50%) of the total weekly fruit component offered (able to select) may be in the form of 100% juice An example of offered daily: ½ cup fresh fruit ½ cup 100% apple juice ½ cup oranges ½ cup 100% grape juice Does Not Work in Every Meal Pattern!!

10 The Juice “Limit” “Offering” is the amount of fruit a child is able to select, regardless of the number of options/variety offered –No more than ½ (50%) of the total weekly fruit component offered (able to select) may be in the form of 100% juice –Grades 9-12, 2½ cups out of 5 cups –Grades K-5 and 6-8, 1¼ cups (1 cup) out of 2½ cups

11 The Juice “Limit” Grades 9-12, 5 cups fruit component per week –No more than ½ of the total weekly fruit component offered (able to select) may be in the form of 100% juice –2½ cups of juice maximum over the week –MTuWThF 1 cup1 cup1 cup1 cup1 cupFruit component ½ cup½ cup½ cup½ cup½ cup100% juice maximum ½ cup½ cup½ cup½ cup½ cup Fruit (whole/pieces) Grades K-5 and 6-8, 2½ cups fruit component per week –1¼ cups of juice maximum over the week (1 cup) –MTuWThF ½ cup½ cup ½ cup ½ cup ½ cup Fruit component ½ cup½ cupnonenonenone100% juice maximum (½ cup)(½ cup)½ cup½ cup½ cupFruit (whole/pieces)

12 12 Obesity: Facts & Strategies Let’s Move is much more than school lunch.

13 Portion and calorie control in school meals are part of the solution to the obesity epidemic. Immediate results by reducing excessive food quantities/ calories. Long-term affect by teaching good eating habits. 13 School Food Service Helps Address the Obesity Crisis

14 Nutrition Standards for School Meals Science-based. Many of the Institute of Medicine recommendations Dietary Guidelines for Americans.

15 Significant Nutritional Changes to School Meals fruit vegetables whole-grain rich foods fat from milk trans fat, and sodium Sets calorie ranges (maximums) Keeps saturated fat low (not a change)

16 Changes to School Meals: Focus on Nutrient Dense Foods Not ‘diluted’ –From added solid fats, added sugars, added refined starches –Mini carrots, potato chips, or a candy bar?

17 Vegetables Low in calories Fiber (more filling, fullness lasts a while) Vitamins and minerals Phyto-chemicals - responsible for color; health benefits Water Carbohydrate (preferred energy source) Subgroups provide specific mixes of nutrients –Dark Green - iron, vitamins A and C –Red/Orange - vitamins A and C –Beans/Peas (Legumes) - protein, folate –Starchy - carbohydrate –Other - varies 17

18 Fruit Lower in calories and fat than typical desserts Fiber Vitamins, minerals, phytochemicals Water Carbohydrate 100% juice, nuitritious but…….. 18

19 Plate Waste & Younger Students More fruits and vegetables may mean the little ones need more time to eat them If you see this, share with school administration Plate waste will always be an issue managers work out with their “customers” 19

20 Whole Grain-Rich Foods Many more vitamins and minerals than enriched grains Fiber Carbohydrate All grains must be whole grain-rich SY “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol reduce the risk of heart disease and some cancers.”

21 Fat-free (skim, nonfat), unflavored and flavored Low-fat 1% unflavored New meal pattern significantly reduces saturated fat from beverage milk –Gone: Whole, 2%, & Fat-containing flavored milk –Now the most chosen milk will be fat-free: –Fat-free flavored Quality protein, vitamin D, vitamin A, carbohydrate, riboflavin Milk 21

22 Other Menu Specifications & Health Sodium: high blood pressure, heart disease, stroke. Saturated fat: heart disease, cancer. Trans fat: heart disease, maybe diabetes. - Some researchers think trans fats are worse than saturated fat. These health issues and dietary components, and obesity are usually interrelated. 22

23 Sodium Reduction Efforts Some companies in the food manufacturing and restaurant industries are working to reduce sodium Procurement specifications and recipes were modified USDA Foods reduced sodium in foods available to schools USDA Foods: also a source for whole grain-rich foods 23

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29 Trans Fat Usually found in processed foods like baked goods Nutrition label or manufacturer’s specifications must say zero grams of trans fat per serving –Means less than 0.5 gram per serving Begins SY for School Breakfast Naturally occurring trans fat is excluded –Meat, dairy products 29

30 Calorie Requirements Weekly averages If breakfast and lunch are served at school: GRADE GROUPSLUNCHBREAKFAST K GRADE GROUPS POSSIBLE MAX. TOTALS K

31 Copyright © 2010 School Nutrition Association. All Rights Reserved. Table 2-3. Estimated calorie needs per day by age, gender, and physical activity level Estimated amounts of calories needed to maintain calorie balance for various gender and age groups at three different levels of physical activity. The estimates are rounded to the nearest 200 calories. An individual’s calorie needs may be higher or lower than these average estimates. Physical activity level Gender Age (14-18)SedentaryModerately activeActive Female Male DIETARY GUIDELINES FOR AMERICANS, 2010 | Chapter Two Taken from:

32 * Afternoon snacks, Active people (and kids) need between meal snacks!! * Second helpings of fruits and vegetables (school option). * Second carton of milk (school option). * A la carte purchases. * School-operated after school snack & supper programs. * Child/Adult Care Food Program snacks and meals. “Nutrition experts said children still get plenty of protein under the new plan, but teacher Linda O'Connor of Wallace High School in Sharon Springs, KS, says active students, athletes and children who do farm work complain they are hungry by mid-afternoon.” - WebMD, 9/26/12

33 Active, Hungry Students, & Athletes 33 Active people need to fuel all day long, not just 2 or 3 big meals –They should include 2 or 3 snacks, mostly healthy foods Smart people don’t put ‘junk gas’ in their ‘fuel tank’ Eat breakfast : home, school or a backpack breakfast –Breakfast is the most important meal of the day for active people, and ALL students –Backpack breakfast: mini bagel, yogurt, fresh fruit Pack-a-Snack –Have some easy to carry foods to eat between lunch and afternoon activities; not too many junk foods Take fresh fruit not eaten at lunch for later eating: –“Athletes can never eat too much fruit.”

34 Sports Nutritionists Recommend Small meals and many snacks, not large meals After exercise, athletes should eat small healthy meal or snack within 30 minutes of exercise to restore energy and re-build muscles at the highest efficiency Coaches: work with a sports nutritionist –RD - Registered Dietitian –SCAN organization, –Great book: For coaches & parents

35 Sports Booster Clubs Can sponsor snack programs for athletes On school days, offer heavy snacks or light meals for games late in the day Madison Volleyball Booster Club Overview What we do for the players (your dues at work): (1 of 8 items) Provide bagels and snacks on the bus home for JV and Varsity away games (it’s a long time between lunch and getting home from away games!) =2000&BCOB=0&C=58289 Madison, NJ 07940

36 36 Explains the changes. Share with others.

37 37 To share resources, and ideas to use in food services.

38 Organizations That Support the New Meal Pattern Food Research and Action Center Academy of Nutrition & Dietetics Robert Wood Johnson School Nutrition Association ( membership password) https://go.madmimi.com/redirects/ c2aa1807fd6ea2387f79d3f2d37e c6?pa= Center for Science in the Public Interest More at: Questions and Comments

39 Links in the Presentation (handout) Sodium_No10_November% pdfhttp://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100307_BeansCndGreen_Low- Sodium_No10_November% pdf paving-the-way-for-a-healthier-f.htmlhttp://www.rwjf.org/en/research-publications/find-rwjf-research/2012/01/new-usda-school-meal-guidelines- paving-the-way-for-a-healthier-f.html (membership password)www.schoolnutrition.org/pr https://go.madmimi.com/redirects/ c2aa1807fd6ea2387f79d3f2d37e c6?pa= https://go.madmimi.com/redirects/ c2aa1807fd6ea2387f79d3f2d37e c6?pa=


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