 Growing worldwide  Increasing from 4.0% to 17.0% in children ages  Increasing from 5.0% to 17.0% in children ages  Disparities  Prevalence is greater among Black boys (22.9%) and girls and Mexican boys (21.1%) White males prevalence is 16.0% Data from the National Health and Nutrition Examination Survey

 There are many health risks associated with obesity.  D Cholesterol levels  Hypertension  Type-2 diabetes  Self-esteem issues  Early mortality  Center for Disease Control and Prevention, 2008

 Genetics  determines the risk of obesity  Environment  determines to what extent the risk is expressed  Study found that 55-60% of variations in body fat and body weight are likely due to the environment (Bouchard et al.,1990)  A second study found that children placed in an environment that is more health conscious are more likely to have positive thoughts and behaviors about health habits (Hampson, S., Andrews, J., Peterson, M., Duncan, S., 2007)

 Breakfast, lunch, and break foods with minimum nutritional value  Access to soda and vending machines

 Access to competitive foods  43% of elementary schools have either a vending machine, school store, canteen, or snack bar  Center for Disease Control and Prevention, 2000

 Effectiveness of school programs in preventing childhood obesity: A multi-level comparison  Compared excess body weight, diet, and physical activity across schools with and without nutrition programs  Results show that students from schools participating in a program that incorporated recommendations for school based healthy eating programs had significantly lower rates of obesity and overweight, had healthier diets, and were more physically active  Veugelers, P.J., and Fitzgerald, A.L. (2005)

 Association between school food environment and dietary behaviors of young adolescents  Measured a la carte availability, number of school stores, vending machines, and amount of fried potatoes served to students at school lunch in 16 schools  Results show that a la carte availability was inversely associated with fruit/vegetable consumption and positively associated with total and saturated fat intake. Results also showed a negative correlation between snack vending machines and fruit consumption  Kubik, M.Y., Lytle, L.A., Hannan, P.J., Perry, C.L., Story, M. (2003)

 Reducing total fat, saturated fatty acids, and sodium: the CATCH Eat Smart School Nutrition Program  School lunch modifications in the Eat Smart School Nutrition Program were developed and tested in schools in hopes of decreasing fat, saturated fatty acids, and sodium intake  Results show that energy from total fat, energy from fatty acids, and sodium were reduced to 11%, 13%,and 13% respectively while maintaining RDA for all vitamins and minerals  Nicklas, T.A., Reed, D.B., Rupp, J., Snyder, P., Clesi, A.L., Glovsky, E., Bigelow, C., Obarzanek, E. (1992)

 Development better nutrition standards for meals served during regular school hours  Make at least 50% of the snacks and beverages offered be healthy foods and drinks  Monitor and control the number of less healthy snacks and beverages consumed daily  Ask caregivers who send kids to school with lunch to incorporate healthier food  Educate the children about the importance of eating healthy

 Childhood Overweight and Obesity. Center for Disease Control and Prevention. Retrieved December 28,  Bouchard C, Tremblay A, Despres JP, Nadeau A, Lupien PJ, Theriault G, et al. (1990). The response to long-term overfeeding in identical twins. N Engl J Med, 322(21):  Hampson, S.E., Andrews, J.A., Peterson, M., Duncan, S.C. (2007). A Cognitive-Behavioral Mechanism Leading to Adolescent Obesity: Child Social Image and Physical Activity. Society of Behavioral Medicine, 34,  Kubik, M.Y., Lytle, L.A., Hannan, P.J., Perry, C.L., Story, M. (2003). The association of school food environment with dietary behaviors of young adolescents. American Journal of Public Health, 93(7):  Must, A., Strauss, R.S. (1999). Risks and Consequences of Childhood and Adolescent Obesity. Internal Journal of Obesity, 23, S2-S11.  Nicklas, T.A., Reed, D.B., Rupp, J., Snyder, P., Clesi, A.L., Glovsky, E., Bigelow, C., Obarzanek, E. (1992). Reducing total fat, saturated fatty acids, and sodium: the CATCH Eat Smart School Nutrition Program. School food service research review, 16(2);  Veugelers, P.J., Fitzgerald, A.L. (2005). Effectiveness of school programs in preventing childhood obesity: A multilevel comparison. American Journal of Public Health, 95(3):