2. Percentage Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

3. One in two children (ages 6-19) in the U.S. is overweight or at risk of overweight Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

4. Age GroupChance of becoming obese at 21-29 years 1-2 year olds, no obese parents8% Normal weight 6 year olds, no obese parents 10% Overweight 6 year olds50% Overweight 10-14 year olds, with obese parents 79% Source: Whitaker et al. N Engl J Med 1997;337:869-73. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

5. 2% of kids meet all Food Guide Pyramid Recommendations 16% do not meet any recommendations 40% meet only one or none More than 84% of kids eat too much fat 91% eat too much saturated fat Source: Munoz et al. (1997) Pediatrics 100(3):323-329 Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

6. Less than 15% get enough fruits 20% get enough vegetables 30% get enough milk Source: Munoz et al. (1997) Pediatrics 100(3):323-329 Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

7. One in five 1-2 year olds drink an average of 7 oz/day 50% of children ages 6-11 consume 15 oz/day Boys 12-19 drink 28 oz/day, 13% of their calories Girls 12-19 drink 21 oz/day, 11% of their calories Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Source: USDA, 1996 Continuing Survey of Food Intakes by Individuals

8. Over 50% of snacks eaten by American children are cookies, desserts, potato chips, salty snacks, candy and gum. Only 16% of snacks are fruits -- and only 1% of snacks are veggies. American children eat only half the recommended five daily servings of fruits and vegetables. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings

9. The most common vegetables eaten by children are French fries, ketchup and pizza sauce. Of the vegetables eaten by 6-11 year olds approximately 55 to 60% come from potatoes or tomatoes. Children have especially low intakes of nutrient rich dark green leafy and deep yellow veggies.

11. Durant Elementary & Sumner-Fredericksburg High School Thursday, November 11 Cereal/Muffin ----------------------- Scalloped Potatoes & Ham Peas Mandarin Oranges Cookie Juice & Milk served with Breakfast. Milk, Bread, & Butter served with Lunch. Salad Bar available with High School Lunch.

12.  Breakfast: ◦ 1 cup cereal (1 oz) ◦ 1 cup skim milk ◦ Small muffin (1 ½ oz) ◦ ½ cup orange juice  Lunch ◦ 1 cup scalloped potatoes ◦ 2 oz ham ◦ ½ cup peas ◦ ½ cup mandarin oranges ◦ 1 small cookie ◦ 1 cup skim milk ◦ 1 slice bread  Physical Activity ◦ 40 minutes of P.E. class

13. Totals= 4 ounce equivalents grains, 1 ½ cups vegetables, 1 cup fruits Totals= 2 ¼ cups milk, 2 oz meat, 40 minutes physical activity  Grains ◦ 1 oz whole grain cereal ◦ 1 ½ oz muffin ◦ ½ oz oatmeal cookie ◦ 1 oz wheat bread  Vegetables ◦ 1 cup potatoes ◦ ½ cup green peas  Fruits ◦ ½ cup orange juice ◦ ½ cup mandarin oranges  Milk ◦ 1 cup skim milk ◦ ¼ cup milk (scalloped potatoes)  Meat and Beans ◦ 2 ounces ham  Physical Activity ◦ 40 minutes of P.E. class

14.  Activity level of children  Genetics  Family lifestyle  Competitive foods  Fast food  Television advertisements  Nutrition education  School lunch  Role Models

15.  History ◦ 1946 National School Lunch Act ◦ Federally Assisted Program  Free lunches, Reduced-price lunches, Paid lunches  Who influences policy and implementation?  USDA Support ◦ Cash reimbursement ◦ “Entitlement Foods” ◦ “Bonus Foods” ◦ Staff training ◦ Nutrition education

16. Who are the stakeholders?

17.  Nation’s school districts (participating in the NSLP) must form a committee ◦ Includes designated stakeholders ◦ Develop a local school wellness policy  Physical activity  Nutrition education  School-based wellness activities  Nutrition guidelines for all foods available during the school day (competitive foods-vending, bake sales, school stores, ala carte, etc.)

18. Iowa’s Healthy Kids Act  Complement the local school wellness policy by setting standards  Establishes ◦ Rules for physical activity ◦ Rules for nutrition standards of competitive foods ◦ Requirement of CPR certification for students ◦ Requirement of area education agencies to contract with a licensed dietitian

19. NutrientA la Carte, Vending, And Regulated Fundraising Items Calories≤NSLP entrée items or ≤ 400 calories per entrée item ≤ NSLP sides or ≤200 calories Sodium≤ NSLP entrée items or ≤ 600 mg per entrée item ≤ 480 mg/serving entrees (effective 2014) ≤ NSLP side or ≤ 400 mg/serving sides ≤200 mg/serving sides (effective 2014) Saturated fat≤10% calories (excluding reduced fat cheese) Trans fat≤0.5 gm/serving Total fat≤35% calories (excluding nuts, seeds, reduced fat cheese) Sugar≤35% calories (excluding fruits, vegetables, yogurts) Dietary fiber/whole grain50% of grains offered must be whole grain (50% or more whole-grain ingredients) BeverageA la Carte, Vending, and Regulated Fundraising Items MilkLow/nonfat, regular/flavored, no nonnutritive sweeteners ≤ 27 gm sugar/8 0z (2014), ≤24 gm sugar/8 oz (2017), ≤22 gm sugar/8 oz (2020) 100% Fruit JuiceNo added sweeteners WaterNo added nonnutritive sweeteners Sports Drinks, Flavored Water None available to elementary students during school day Caffeinated BeveragesNone available to elementary students during school day (excluding chocolate milk) Sodas/Carbonated BeveragesNone available to any students during school day

20.  Meet Dietary Guidelines ◦ Current recommendations based on the 1995 Dietary Guidelines for Americans ◦ “Encouraged” to work toward the updated 2005 Dietary Guidelines for Americans

21.  Schools are still using the 1995 Dietary Guidelines for Americans?  Institute of Medicine Recommendation ◦ Maximum calorie levels for K-5, 6-8, 9-12 ◦ Reduce sodium: target 740 mg/lunch ◦ Fruit: 1 c/day ◦ Vegetables:  ¾-1 c/day  less starchy  ½ c each of green leafy vegetables, orange vegetables, and legumes per week ◦ Grains: half or more of the grains are whole-grain rich ◦ Milk: 1 c of 1% or nonfat milk at lunch daily ◦ Meat/meat alternatives: 2 ounces most days  USDA is currently revising meal requirements

22.  Exposure to fresh fruits and vegetables grown locally  Stimulate local economy  Open market approach  Food safety issue

23. What are possible outcomes likely to occur as schools adopt stricter nutrition requirements for foods made available at school? Positive outcomes? Negative outcomes?

24.  Nutrition  Impacts on health ◦ Physical ◦ Mental ◦ Emotional  Student Acceptance  Practicality  Cost

25.  D.C. Healthy Schools Act ◦ New foods ◦ Cut trans fat ◦ Limit sodium ◦ List calorie information? ◦ Cutting chocolate milk?

26.  Students are important customers  Better menus ◦ More whole grain ◦ Made-from-scratch cooking ◦ Locally grown produce ◦ Marketing and appearance  Required internship  Ongoing training

27.  Obesity on the rise  Many variables  Start where the kids are-the school!  Current laws ◦ Child Nutrition Reauthorization Act ◦ Healthy Kids Act  Recommendations pending ◦ USDA revising the NSLP’s recommendations

28.  Do you know what your school’s wellness policy involves? ◦ Be informed of your school’s policies! ◦ Start communicating and be active in your community!  Contact your legislators.  YOU are a role-model! Are you setting a good example by the lifestyle choices you make?