Percentage Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings.
-
Upload
beverly-dawson -
Category
Documents
-
view
274 -
download
6
Transcript of Percentage Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings.
One in two children (ages 6-19) in the U.S. isoverweight or at risk of overweight
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
Age Group Chance of becoming obese at 21-29 years
1-2 year olds, no obese parents 8%
Normal weight 6 year olds, no obese parents
10%
Overweight 6 year olds 50%
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
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):323-329Copyright © 2006 Pearson Education, Inc., publishing as Benjamin
Cummings
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
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 12-19drink 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
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
The most common vegetables eaten by children are French fries, ketchup and pizza sauce.
Of the vegetables eaten by 6-11 yearolds approximately 55 to 60% come from potatoes or tomatoes.
Children have especially low intakes of nutrient rich dark green leafy and deep yellow veggies.
Durant Elementary&
Sumner-Fredericksburg High School
Thursday, November 11
Cereal/Muffin-----------------------
Scalloped Potatoes & HamPeas
Mandarin OrangesCookie
Juice & Milk served with Breakfast.Milk, Bread, & Butter served with Lunch.Salad Bar available with High School Lunch.
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
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◦ 1 cup skim milk◦ ¼ cup milk (scalloped
potatoes) Meat and Beans
◦ 2 ounces ham Physical Activity
◦ 40 minutes of P.E. class
Activity level of children Genetics Family lifestyle Competitive foods Fast food Television advertisements Nutrition education School lunch Role Models
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
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.)
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
Nutrient A 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 grain 50% of grains offered must be whole grain (50% or more whole-grain ingredients)
Beverage A la Carte, Vending, and Regulated Fundraising Items
Milk Low/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 Juice No added sweeteners
Water No added nonnutritive sweeteners
Sports Drinks, Flavored Water
None available to elementary students during school day
Caffeinated Beverages None available to elementary students during school day (excluding chocolate milk)
Sodas/Carbonated Beverages
None available to any students during school day
Meet Dietary Guidelines
◦ Current recommendations based on the 1995 Dietary Guidelines for Americans
◦ “Encouraged” to work toward the updated 2005 Dietary Guidelines for Americans
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
Exposure to fresh fruits and vegetables grown locally
Stimulate local economy
Open market approach
Food safety issue
What are possible outcomes likely to occur as schools adopt stricter nutrition requirements for foods made available at school?
Positive outcomes?
Negative outcomes?
D.C. Healthy Schools Act◦ New foods◦ Cut trans fat◦ Limit sodium◦ List calorie information?◦ Cutting chocolate milk?
Students are important customers Better menus
◦ More whole grain ◦ Made-from-scratch cooking◦ Locally grown produce◦ Marketing and appearance
Required internship Ongoing training
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