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Diane Harris, Ph.D., M.P.H., C.H.E.S. Centers for Disease Control and Prevention Division of Nutrition, Physical Activity and Obesity ASTPHND Conference.

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Presentation on theme: "Diane Harris, Ph.D., M.P.H., C.H.E.S. Centers for Disease Control and Prevention Division of Nutrition, Physical Activity and Obesity ASTPHND Conference."— Presentation transcript:

1 Diane Harris, Ph.D., M.P.H., C.H.E.S. Centers for Disease Control and Prevention Division of Nutrition, Physical Activity and Obesity ASTPHND Conference Call March 1, 2011

2 The conclusions in this presentation are those of the author and do not necessarily represent the views of the Centers for Disease Control and Prevention.

3 Outline LMSB2S –Partners & goals –Website –WH involvement Current salad bar use –Evaluation –Relationship with fed nutrition guidelines Role of F&V Coordinators Long Beach, CA October 12, 2010

4 Let’s Move Salad Bars to Schools Launch November 22, 2010

5 Salad Bar Timeline February (‘10) – United Fresh Produce Assn. announces “A Salad Bar in Every School” campaign March -- April – NFVA Meets with White House – “Big Idea” June – NFVA supports “A Salad Bar in Every School” as an Alliance initiative July – USDA supports initiative and promises to develop guidance on food safety and reimbursement for schools August – Proposal to Sam Kass at White House; Whole Foods Market launches Great American Salad Bar Project in conjunction with Ann Cooper

6 National Fruit & Vegetable Alliance

7 United Fresh Produce Association Collecting donations from produce industry To date have donated 60 salad bars to schools in 12 states

8 Salad Bar Timeline February (‘10) – United Fresh Produce Assn. announces “A Salad Bar in Every School” campaign March -- April – NFVA Meets with White House – “Big Idea” June – NFVA supports “A Salad Bar in Every School” as an Alliance initiative July – USDA supports initiative and promises to develop guidance on food safety and reimbursement for schools August – Proposal to Sam Kass at White House; Whole Foods Market launches Great American Salad Bar Project in conjunction with Ann Cooper

9 Whole Foods Market & The Lunchbox (F3 Fdn.) Raised $1,4 million Donating 500+ salad bars

10 Salad Bar Timeline II August – UF/CDC meets with Aramark in Philadelphia; 1 st conference call with Chartwells September – White House submits proposal to form new coalition with NFVA, F3 Fdn., Whole Foods; End of Whole Foods fundraising campaign October – Agreement to form coalition & tie to Let’s Move (Let’s Move Salad Bars to Schools); UF Policy Conference; USDA releases salad bar memo November – Meeting with Ann Cooper in Boulder (CDC, UF); USDA/FNS requests UF to organize meeting with salad bar experts; First Lady launches “Let’s Move Salad Bars to Schools” in Miami

11 White House Proposal Initial stakeholders : –Partnership for a Healthier America (PHA), NFVA, F3, [Whole Foods Market (WFM)] Install a minimum of 6,000 salad bars in 3 years

12 White House Proposal Pillars Criteria –Incentive prize for bronze level HUSSC –Other schools in NSLP can apply – prioritized based on % free/reduced & commitment to salad bars Website –One landing page which pushes visitors to salad bar site – run through PHA –F3 runs “back of house” operations – application, donation process

13 Salad Bar Award A portable 72 inch 5-well insulated salad bar with two tray slides – four 4-inch deep full pans with covers – eight 4-inch deep half pans with covers – eight 4-inch deep quarter pans with covers – five buffet chilling pads 24 serving tongs and 24 serving spoons Four squeeze bottles One cutting board One chef's knife, one paring knife, one peeler One digital pocket thermometer

14 White House Proposal Pillars II Application process for school and for district –1 page application online –Committee consisting of 1 team member from each partner will approve –F3 will distribute salad bar to school Branding/Messaging/Partners and Financial Sponsors –All logos appear on website (NFVA not CDC) –WFM and UF recognized as inaugural financial supporters – future supporters also recognized

15 White House Proposal Pillars III Financial concerns –F3 full responsibility and oversight of website Financial burden + staffing Administrative costs compensated –F3 non-profit entity with financial oversight and responsibility of program Transparency

16 Salad Bar Timeline II August – UF/CDC meets with Aramark in Philadelphia; 1 st conference call with Chartwells September – White House submits proposal to form new coalition with NFVA, F3 Fdn., Whole Foods; End of Whole Foods fundraising campaign October – Agreement to form coalition & tie to Let’s Move (Let’s Move Salad Bars to Schools); UF Policy Conference; USDA releases salad bar memo November – Meeting with Ann Cooper in Boulder (CDC, UF); USDA/FNS requests UF to organize meeting with salad bar experts; First Lady launches “Let’s Move Salad Bars to Schools” in Miami

17 Video from Miami Launch

18 Salad Bar Timeline III December – Buildout of functionality; reauthorization of Child Nutritionwww.saladbars2schools.org January (‘11) – Launch of application form on conference call with Sodexo; assistance to CPPW San Antonio; new proposed rule for school meals nutrition standards; discussions with School Food FOCUS February – Whole Foods announces commitment to LMSB2S; first anniversary of Let’s Move with multiple mentions of LMSB2S; revised USDA salad bar memo; ASTPHND funding

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20 Continuing Activities Communication Plan/Promotion –Stakeholders and potential sponsors Evaluation –Guidance to programs –Potential from large school food management companies Fundraising & Partnerships –Responsibility, resources Food Safety –Additional guidance, training to school staff/students

21 Additional Potential Partners School Nutrition Association – working through DASH (also National Food Service Management Institute) National Environmental Health Association/Food- Safe Schools Coalition – has helped with understanding NSF standards School Food FOCUS – helping to provide information on barriers, motivations in selected large urban districts, hosted call Culinary Institute of America – United Fresh working with National Farm to School Network – requested partnership

22 HOW ARE SALAD BARS BEING USED?

23 New York City

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25 St. Paul School District Expanded Choice Bars c79a /uploads/FoodManagement.pdf Food Management July, 2010

26 Aramark’s Cool Caf Fruit/Vegetable Bar BeforeAfter East Greenwich, RI Claim up to 50% increase in F&V consumption

27 Sodexo A to Z Salad Bar From apples to zucchini – and everything in between

28 Salad Bar Use Complete reimbursable meal Fruit and vegetable component As part of farm to school program (local produce) vs. conventional Role of commodity foods/proteins Ability to serve special diet needs

29 Behavioral Economics or “Nudges” pinion/ _Oplunch.html?ref=global-home BRIAN WANSINK, DAVID R. JUST and JOE McKENDRY (Cornell Univ.)

30 EVALUATION OF SALAD BARS

31 Evaluation of Salad Bar Programs 24-h food recall study in children from low- income households in LAUSD –Increase in frequency of fruits and vegetables consumed during the day (change almost all due to increase at lunch) –Intake of energy, cholesterol, saturated fat, total fat significantly lower in children after introduction of salad bar compared to before Slusser et al, 2007 Pub. Health. Nut. 10(12):1490

32 Evaluation of Salad Bar Programs II Riverside Unified School District Farmer’s Market Salad Bar Used in 29 of elementary schools in district Focuses on local food Includes hands-on educational activities (Harvest of the Month, taste tests, etc.) –Students who choose the salad bar eat more servings of F&V than students who choose the hot bar

33 HOW DO SALAD BARS FIT INTO NUTRITION GUIDELINES?

34 White House Childhood Obesity Task Force Report Recommendation 3.4: Schools should consider upgrading their cafeteria equipment to support the provision of healthier foods, for example, by swapping out deep fryers for salad bars.

35 Healthy Hunger-Free Kids Act of 2010 Performance-based increase in reimbursement rate (six cents per meal) to help schools meet the upcoming revised school meal standards National nutrition standards for all foods sold on the school campus throughout the school day Model product specifications for commodity foods used in school meals Provides mandatory funding for farm-to-school programs

36 Proposed Rule issued 1/13/11 Follows IOM Recommendations For breakfast, doubles fruit to 1 cup/day For lunch, increased amount & variety of F&V: – ¾-1 cup of vegetables PLUS ½-1 cup of fruit/day – Weekly requirement for dark green and orange vegetables and legumes – Limits starchy vegetables to 1 cup/week New USDA Standards for School Breakfast & Lunch

37 HealthierUS Schools Challenge A different vegetable every day of the week –All servings must be at least ¼ cup. A different fruit every day of the week (fresh, frozen, canned, dried, or 100% juice) –All servings must be at least ¼ cup. 100% fruit juice can be counted as a fruit only once per week

38 Questions? “When food is fresh and user-friendly, when the salad bar smiles with colors and varieties, kids don’t have to be coerced into eating” -Rodney Taylor Riverside Unified School District

39 Salad Bar Task Force Carol Voss (IA) Mary Ann Ellsworth (NJ) Donna Speed (MS) Lisa Gemlo (MN) Betty Sun (CA) Diane Golzynski (MI) Star Morrison (WY)


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