Child Nutrition Programs In Schools - PowerPoint Presentation

Slide1

Child Nutrition Programs In Schools

Maryum Ijaz

Sociology of Food and Nutrition

4/25/2015Slide2

Government

Public Health & Health Care Systems

AgricultureMarketing/MediaCommunity Design & SafetyFoundations & FundersIndustryFoodBeveragePhysical ActivityEntertainment

Belief SystemsHeritageReligionPrioritiesLifestyleBody image

HomeSchoolsWorkplacesRecreational FacilitiesFoodservice & Retail EstablishmentsOther Community Settings

Demographic Factors (e.g., age, gender, socioeconomic status, race/ethnicity, disability status)Psychosocial FactorsKnowledge & SkillsGene-Environment InteractionsOther Personal Factors

Social & Cultural Norms & Values

Sectors of Influence

Environmental Settings

Individual Factors

Food & Beverage Intake

Physical ActivitySlide3

Social & Cultural Norms & Values

Sectors of Influence

Environmental Settings

Individual FactorsFood & Beverage IntakeSchools

Government (The Executive Branch)United States Department of Agriculture (USDA) - Food & Nutrition Services (FNS) - Child Nutrition ProgramsFresh Fruit & Vegetable Program (FFVP)School Breakfast Program (SBP)National School Lunch Program (NSLP)Slide4

Objectives

What are these programs?

Describe these programs.Do these programs really promote a healthier diet/lifestyle in school-aged children?What are the effects of this program?Slide5

Fresh Fruit and Vegetable Program (FFVP)

Federally assisted program providing free fresh fruits and vegetables to students in select elementary schools during the day

Goal: To create healthier eating habits and influence present/future healthStarted off as a pilot program in 2002; became a permanent program in 2008FFVP is administered by the FNS at the federal level and by the State education agency at the state level, which works with the school food authorities to implement the programParticipating elementary schools receive $50-$75 per student for the school yearThese funds are used to purchase fresh fruits and vegetables to serve to students during the school dayPhoto Obtained From fns.usda.govSlide6

A Fresh Fruit and Vegetable Program improves high school students’ consumption of fresh produce

During 2006 and 2007, a Houston area high school was selected to participate in FFVP, and another high school in the district served as a comparison for the study

The study was done to determine whether students attending the school with FFVP, effectively consumed more fruits and vegetables than the other district high schoolThe study used anonymous surveys in order to obtain information from studentsCompared to the control school students, the intervention school students reported eating fruit and 100% fruit juice at least twice a dayHowever, there was no difference in the percentage of students eating vegetables three or more times per daySlide7

Fresh Fruit and Vegetable Program Participation in Elementary Schools In the United States and Availability of Fruits and Vegetables in School Lunch Meals

This study used mail back surveys in order to collect data.

This study makes a strong case for participation in federal school nutrition programs, such as the FFVP, to increase the availability of healthy options in school meals. The benefits of the program can potentially go beyond the direct provision of F/V as snacks; among participating schools was a strong association between FFVP participation and availability of fresh fruits at lunch meals. Although causation cannot be implied from these data, the results do show that schools that participated in the FFVP, offered more fresh fruit in school lunches, suggesting that increased uptake of the program may be a potential strategy to improve the school environment.Slide8

School Breakfast Program (SBP)

Federally assisted meal program operating in public and nonprofit private schools and residential child care institutions

Began as a pilot project in 1966; became permanent in 1975School districts and independent schools that choose to participate in the program receive cash subsidies from the USDA for each they serveIn return, they must serve breakfasts meeting federal requirements and they must offer free/reduced price breakfasts to eligible childrenSchool breakfasts must meet the meal pattern and nutrition standards based on the latest Dietary Guidelines for AmericansChildren from families with incomes at or below 130% of the Federal Poverty level are eligible for free mealsIncomes between 130%-185% of the poverty level are eligible for reduced-priced meals (max of 30 cents)The USDA also provides schools with technical training and assistance to the school’s food service staffs, so that they can adequately learn to prepare healthy mealsThe USDA also provide nutrition educate dot children to understand the link between diet and healthSlide9

The School Breakfast Program: A View of the Present and Preparing for the Future - A Commentary

The rule revised school meal programs to align them with the 2010

Dietary Guidelines for Americans, requiring an increase in fruits, vegetables, whole grains, and fat-free and low-fat milk. By July 2014, school breakfast offerings must include at least 1 cup of fruit and/or vegetables to meet regulationsIn spite of efforts to ensure the availability and quality of school breakfast, only 20% of children eat school breakfast and up to 25% of children do not eat breakfast at allA critical issue is the relation school between SBP participation and competitive foods - “foods and beverages, regardless of nutritional value, sold at a school separate from the USDA school meals program” and are available in 73% of elementary schools and 97% of middle schoolsMost participating schools have established nutritional guidelines for competitive foods (as required), but these guidelines are often not enforced or lack strength. When unhealthy snacks are made available, students purchase and consume them, so it’s important to understand whether competitive foods reduce SBP participationA priority for research in the immediate future is to evaluate which components of the SBP should be expanded and which should be modified or eliminated based on systematic data collection and analysisSlide10

Commentary on Nutrition Standards in the National School Lunch and Breakfast Programs

New USDA nutrition standards were implemented during the 2012-2013 school year to align more closely with the

Dietary Guidelines for Americans and to be a reflection of the “My Plate” graphic emphasizing and increase in consumption of fruits, vegetables, whole grains, and low-fat milkMajor changes include:Increased servings of fruits and vegetables offered at lunch and breakfastIncreased variety of vegetables offered throughout the weekIncreased servings of whole grainsReduced saturated fat, trans fat, and sodiumRestriction of dairy to only low-fat and nonfat varietiesReduced portion sizes for some age groups to better align with calorie needsExpanded access to drinking water during mealsSlide11

The original proposal by the USDA included the limitation of French fries to 2 servings a week and made it difficult for a slice of pizza with tomato paste to count as a vegetable

The USDA is in the process of continuing to update the standards for competitive foods - these are foods and beverages sold throughout the school day that impact students’ appetites

These competitive foods are sold as individual items in cafeterias and as snacks in vending machines, as well as school storesOften times, schools sell these unhealthy snack foods and beverages as a means to gain revenue and fund school food servicesHaving fewer unhealthy snack options available for students in schools may lead more children to purchase school meals and take advantage of the healthier services offeredCommentary on Nutrition Standards in the National School Lunch and Breakfast ProgramsPhoto Obtained From fns.usda.govSlide12

National School Lunch Program (NSLP)

Federally assisted meal program operating in over 100,00 public and nonprofit private schools and residential child care institutions

Public or nonprofit private schools of high school grade or under, and public or nonprofit private residential child care institutions can participate in the programCash subsidies are given from the USDA for each meal they serveIn return, the schools must serve lunches that meet federal requirements, and they must offer free or reduced-priced lunches to eligible childrenSchool lunches must meet nutritional standards based on the latest Dietary Guidelines for AmericansThe current meal pattern increases the availability of fruits, vegetables and whole grains in the school menuSlide13

Food choice, Plate Waste and Nutrient Intake of Elementary-Middle School Students Participating in the US National School Lunch

Program

The overall health of children depends upon food intake that provides sufficient energy and nutrients to support optimal growth and development. Yet diets consumed by most US children are not consistent with the Dietary Guidelines for Americans. Children's consumption of fruits, vegetables, whole grains and low-fat and fat-free dairy are substantially less than current recommendations, resulting in shortfall intakes of several key nutrients, in particular Ca, K, fiber, Mg and vitamin E(3). Additionally, intakes of discretionary energy from solid fats and added sugars considerably exceed recommendations.A total of 899 students, 535 elementary school students and 364 middle school students, participated in the studyPhoto Obtained From fns.usda.govSlide14

Food choice, Plate Waste and Nutrient Intake of Elementary-Middle School Students Participating in the US National School Lunch Program

The amount of plate waste reported in the present study is consistent with amount of waste found in previous studies that examined plate waste in school lunch programs. Marlette found an average percentage waste of 44% for fruit, 24% for mixed dishes, 15% for milk and 30 % for vegetables among 6th-grade students. The present study found similar results in middle-school students, which included 6th grade, in which they wasted on average 43% of fruit (an average of canned and fresh), 19 % of the entrée and 31% of vegetables. Milk waste was slightly higher in the present study at 21%. However, this represents a difference of less than half an ounce of a standard eight-ounce carton. A 2010 study of 4th–6th grade students in Louisiana reported 37 % wastage of fruits and vegetables combined. This compares with overall waste of 37% of canned fruit, 37% of fresh fruit and 34 % of vegetables from elementary students in the present study.

The key finding from the study is that elementary and middle school students are not regularly selecting fruit, and particularly vegetables, offered for school lunch. As a result, their lunch consumption does not meet the new national meal standards for vegetable intake and they are falling short of key nutrients including vitamins A and C. As schools implement the provisions of the new national meal standards, they will need to employ several complementary strategies such as nutrition education, marketing communications and behavioral economics to ensure students make the most healthful lunch choices.Slide15

The National School Lunch and Competitive Food Offerings and Purchasing Behaviors of High School Students

Over a 4-week cycle, daily food purchases were gathered and the proportions of green, yellow, and red foods offered and purchased were compared.

Findings from this study suggest that students in these 3 high schools purchased foods in relative proportion to what was available in the school cafeteria for the NSLP. Green and yellow foods included in the NSLP, comprised 77% of the offerings and 73% of the purchases. In contrasts, 61% of the competitive foods were classified as red foods, and the purchasing of red foods made up of 83% of competitive food sales. These results indicate that students purchase foods of minimal nutritional value at great proportions in the school cafeteria.These results suggest that the nutritional policy for the NSLP promotes the offerings of a wide array of foods. Schools should consider a nutrition policy that regulates the sales of competitive foods.Slide16

Recommendations

The number one recommendation that I would make to enhance these elements would be to if not eliminate, then heavily reduce the competitive foods located in schools

In Food Politics, Marion Nestle argues that the sales of soft drinks should not be permitted in schools at all.If children still have the option to obtain sodas and unhealthy snacks, they will be more likely to continue choosing these foods over the healthier foods provided by these programs.I feel that it would also be extremely beneficial to teach children about the programs and why they’re being implemented. If children know the impact of diet on their own health and lifestyle, they may be more open to engage in the meals provided by these programs.Slide17

Supporting Professional Organizations

School Nutrition Association (SNA)

Mission: to advance the quality of school meal programs through education and advocacyhttps://schoolnutrition.org/American School Health Association (ASHA)Mission: envisions healthy students learning in a safe and healthy environment provided by caring adults working togetherThis association is a multidisciplinary organization of administrators, counselors, dietitians, nutritionists, health educators, physical educators, health coordinators, school nurses, school physicians, and social workershttp://www.ashaweb.org/Slide18

Recommendations

Increasing the budget to promote fruits, vegetables, whole grains, and low fat dairy while limiting sodium, saturated fat, and

trans fatContinued Senate support to restrict the USDA from using potatoes as vegetables and to reverse the provision regarding tomato sauce on pizza as a vegetableWhat would Wilde think?I believe Wilde would agree that my recommendations are a result of strategic thinking especially because he states some of these previous points in Food Policy in the United States.Slide19

References

Davis, E. M., Cullen, K. W., Watson, K. B.,

Konarik, M., & Radcliffe, J. (2009). A fresh fruit and vegetable program improves high school students' consumption of fresh produce. Journal of the American Dietetic Association, 109(7), 1227-1231. doi:10.1016/j.jada.2009.04.017Egner, R., Oza-Frank, R., & Cunningham, S., Argeseanu. (2014). The school breakfast program: A view of the present and preparing for the future-A commentary. Journal of School Health, 84(7), 417-420. doi:10.1111/josh.12164French, S., A., & Story, M. (2013). Commentary on nutrition standards in the national school lunch and breakfast programs. JAMA Pediatrics, 167(1), 8-9. doi:10.1001/jamapediatrics.2013.639Nestle, M. (2002). Food politics: How the food industry influences nutrition and health. Berkely: University of California Press.Ohri-Vachaspati

, P., Turner, L., & Chaloupka, F., J. (2012). Fresh fruit and vegetable program participation in elementary schools in the united states and availability of fruits and vegetables in school lunch meals. Journal of the Academy of Nutrition & Dietetics, 112(6), 921-926. doi:10.1016/j.jand. 2012.02.025Smith, S., L., & Cunningham-Sabo, L. (2014). Food choice, plate waste and nutrient intake of elementary- and middle-school students participating in the US national school lunch program. Public Health Nutrition, 17(6), 1255-1263. doi:10.1017/S1368980013001894Snelling, A. M., Korba, C., & Burkey, A. (2007). The national school lunch and competitive food offerings

and purchasing behaviors of high school students. Journal of School Health, 77(10), 701-705. doi: 10.1111/j.1746-1561.2007.00254.xWilde, P. (2013). In Food Policy in the United States: An Introduction. Abindon, Oxon: Routledge