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Vending and Ala Carte

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Children at or above the 95th percentile of BMI for age -- Overweight ... 15% children (about 9 million children) ages 6-19 are overweight (BMI 95th percentile) ... – PowerPoint PPT presentation

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Title: Vending and Ala Carte


1
NAHPERD/AFHK
  • Vending and Ala Carte
  • in Schools
  • October 2005
  • Peggy Johnson-Beatrice Public Schools
  • Connie Stefkovich-Nebraska Department of Education

2
(No Transcript)
3
Two Sad Facts
  • We eat too much
  • We move too little

4
  • Overweight and obesity have reached epidemic
    proportions. The statistics are staggering. Seven
    out of every ten deaths are traceable to obesity.
    We are just too darned fat.
  • Secretary Thompson, HHS
  • www.smallstep.gov

5
What is obesity
  • An excessive amount of body fat
  • Determined by Body Mass Index (BMI)

BMI equals Weight (in pounds) divided by Height
(in inches)2 multiplied by 703
6
Example
  • Height 5 5 equals 65 inches
  • 652 65 X 65 4,225
  • Weight 140 lbs.
  • 140 divided by 4,225 0.033136
  • 0.033136 X 703 23.3 BMI

7
Adult BMI and Weight Status
8
Childhood Overweight definition
  • Children at or above the 95th percentile of BMI
    for age -- Overweight
  • Children between the 85th and 94th percentile of
    BMI for age--
  • At Risk for Overweight

Source CDC Growth Chart
9
Prevalence
  • Obesity is catching up with tobacco use as the
    leading cause of preventable death.
  • In 2000, 400,000 deaths were due to obesity, just
    behind the 435,000 deaths due to smoking and
    tobacco use.
  • Between 1990 and 2000, deaths due to poor diet
    and physical inactivity increased by 33.

Source CDC
10
The Obesity Epidemic
  • Nearly one-third of US adults are obese
  • Another one-third of US adults are overweight
  • 129.6 million people (BMI 25)

11
The Obesity Epidemic
  • 15 children (about 9 million children) ages 6-19
    are overweight (BMI 95th percentile)
  • 15 children ages 6-19 are considered at risk of
    becoming overweight (BMI 85th to 94th
    percentile)
  • In addition, 10 children age 2-5 are overweight.

12

Source Ogden CL, Flegal KM, Carroll MD,  Johnson
CL. Prevalence and trends in overweight among US
children and adolescents, 1999-2000. JAMA
2881728-32. 2002.
13
BMI Classifications for Nebraska Students (K-12)
2002-03
14
Why is childhood obesity a concern?
  • Leading cause of pediatric hypertension
  • Associated with type II diabetes
  • Increases the risk of CHD
  • Increases stress on the weight-bearing joints
  • Lowers self esteem
  • The economic cost of obesity in the United States
    was about 117 billion in 2000.

15
Causes of Childhood Obesity
  • Modifiable causes
  • Physical activity
  • Sedentary behavior
  • Socioeconomic status
  • Eating habits
  • Environment
  • Non-changeable causes
  • Genetics

16
Genetics
  • Parental obesity
  • Heredity
  • Children with two obese parents are more than six
    times likely to become obese than children with
    non-obese parents.

17
Eat too much and Move too little
18
Nutrition Concerns
19
Nutrition Concerns - portion size value
6½ ounces 88 calories
12 ounces 160 calories
20 ounces 266 calories
20
(No Transcript)
21
Portion distortion
Bagel
20 years ago
Today
3-inch diameter140 calories
22
Portion distortion
Bagel
20 years ago
Today
3-inch diameter140 calories
6-inch diameter350 calories
23
Portion distortion
Turkey Sandwich
Today
20 yeas ago
320 calories
24
Portion distortion
Turkey Sandwich
20 yeas ago
Today
320 calories
820 calories
25
Super Sized Fast Food
1610 Calories 63 gm fat
26
Too Much Fat and Sodium
Percentage of Children Meeting Selected Dietary
Recommendations
27
High Intake of Added Sugar
Percentage of Food Energy From Added Sugars
28
Most Children Fail to Follow Food Guide Pyramid
  • Only 2 of children actually meet the
    recommendation of the Food Guide Pyramid
  • Only 30 consume the recommended milk group
    servings
  • Teenagers today drink twice as much carbonated
    soda as milk

29
Beverage Intake Among Adolescents Aged 11-18,
1965-1996
Source Cavadini C et al. Arch Dis Child
20008318-24 (based on USDA surveys)
30
  • 1/3 of the RDA for select nutrients
  • 30 of calories from fat

What about a la carte?
31
1/3 of the RDA for select nutrients 30 of
calories from fat
What about vending machines?
32
It Adds Up
  • Consumed twice a week for 36
  • weeks in addition to the 1/3 RDA
  • for calories provided by NSLP
  • ½ cup of oven french fries
  • 1 cup of oven french fries
  • 1½ cups of oven french fries

Potential increase in body weight in one school
year 2.3 lbs. 4.5 lbs. 7 lbs.
33
Healthy School Environment School Venues Where
Food Is Sold or Offered
  • School dining room
  • Vending machines and school stores
  • Parties and classroom snacks
  • Concession stands
  • After school programs
  • Fundraising activities
  • Staff and parent meetings

34
What types of foods should be accessible to
students? Two
perspectives
  • Healthy Choice
  • Schools have a responsibility to provide only
    those foods that are consistent with the
    education they provide.
  • Personal Choice
  • It is pointless to prohibit the sale of
    certain foods or beverages, because students can
    get those items outside of school.

35
  • Healthy Choice
  • Offering only nutritious choices an help
    reinforce a positive nutrition message every day
    of school.
  • Personal Choice
  • Students will learn to make better decisions
    in their day-to-day lives if they are provided
    with a wide assortment of food choices.

Research shows that children, especially young
children are less likely to make nutritious
choices when other choices are available
36
  • Personal Choice
  • There is no such thing as a bad food or
    beverage. All food can fit into a healthy eating
    pattern therefore, there is no reason to
    prohibit the availability of certain foods.
  • Healthy Choice
  • The current state of childrens eating habits
    proves that they could benefit from assistance
    that guides their eating choices.

37
  • Healthy Choice
  • Schools establish students course of study,
    dress codes, and rules for behavior. These
    decisions are based on educational principles
    the same should apply to food and beverage
    options.
  • Personal Choice
  • Banning specific food and beverage items in
    schools is counter-productive students will see
    them as forbidden fruit and be more likely to
    desire them.

38
  • Healthy Choice
  • Small improvements in students eating habits
    can have an impact on their health. Young people
    will choose nutritious products when they are
    presented in appealing, attractive packages and
    are appropriately prices.
  • Personal Choice
  • Prohibiting less nutritious items from schools
    will have little impact on students overall
    dietary intake, but will decrease school revenues
    raised from food and beverage sales.

39
School District Determines Scope
40
Influence food and beverage contractsSchool
Choices
  • Vending contracts provide selling rights in
    return for cash or non-cash benefits
  • Schools can negotiate contracts that encourage
    healthy eating

41
Vending Contract Issues
42
Response from one soft drink company
  • Schools choose beverages
  • No soft drinks sold in elementary schools
  • Juices and water offered if soft drinks are sold
  • Water sold at the same price/ comparable
    packaging as soft drinks
  • New vending machines feature images of
    non-carbonated beverage choices, physical
    activity or educational activities

43
Why increase healthful choices?
  • Students cannot make healthful choices if
    nutritious foods are not available
  • Students who see various nutrient-rich items may
    begin to see healthful items as normal choices

44
Make More Healthful Foods and Beverages Available
  • Schools can add more nutrient-rich items to all
    areas providing food
  • Schools can reduce the number of
    high-fat/high-sugar items

45
Market Healthful Choices
  • Identify and offer PRODUCTS
  • that meet student needs
  • PLACEMENT of products in locations so they are
    easy to choose
  • PROMOTION of products so students know about
    them
  • Setting the PRICE of products so students will
    want to buy them

46
Limit Student Access to Competitive Foods
  • Reduce the number of places students can obtain
    competitive foods
  • Changing the locations where foods and beverages
    are sold
  • Prohibiting the sale of competitive foods during
    specified times

47
Current requirements in Nebraska Schools
  • Foods of minimal nutritional value as defined by
    USDA cannot be sold in the cafeteria during meal
    service
  • No foods or beverages can be sold in competition
    with the school meal program from ½ hour before
    to ½ hour after meal service.

48
Use Fundraising Activities and Rewards that
Support Student Health
  • Sell nutritious foods and beverages
  • Sell non-food items
  • Raise money through activity-related events
  • Reward students with non-food items or activities

49
Food Standards to Promote a Healthy School
Environment
  • Action for Healthy Kids
  • Portion control
  • Nutrient/Calorie Control

50
Elementary Students
  • Reduce influence of unhealthy food options.
  • Eliminate sale of foods not meeting the a la
    carte standards

51
Secondary Students
  • Make healthy options available all day
  • Control portion size

52
Healthy Snack Turn
53
(No Transcript)
54
Using the Wheel to Determine Calories from Fat
  • Place arrow on calories 120
  • 4g or less fat 30 or less calories from fat
  • 1.5g 04 less saturated/trans fat 10 or less
    calories from saturated fat

55
Using the Wheel to Determine Calories from Sugar
  • Find serving size in box below Sugar
    (35)
  • 28.3g (1 oz.) would be limited to 10g sugar or
    less to be less than 35 calories from sugar
  • Label indicates 9g sugar in the 28g serving

56
Less than 30 calories from Fat
Less than 35 calories from Sugar
57
www.fns.usda.gov/tn/library.html
58
The Choice is Yours!
  • MAIN LINE LUNCH
  • SALAD BAR
  • HOAGIE BAR
  • COMBO LINE

59
Salad Bar-Fresh Is Best!
60
Make Your Own Lunch From These Choices
61
Hoagie Sandwich Bar
62
Fresh Sandwiches Made to Order
63
Build A Lunch From These! The Choice Is Yours.
64
Whats For Dessert? Fruit Of Course!
65
Dont Forget The Veggies!
66
Cold Milk-What Could Be Better?
67
Milk VendingA Better Choice All Day
68
Ala Carte Food SalesMoving Toward Healthier
Habits
  • Average teen may receive up to 1/3 of their
    calorie intake from snacks
  • Portion sizing is a major determinant of caloric
    intake

69
Smart Snacks 150 Calories Or Less5 Grams Of Fat
Or Less
70
Student Response-Expect Some Backlash!
Where have all the cookies gone?
71
Well Fed And Educated Students!
72
Dont be afraid to take a big step if one is
indicated. You cant cross a chasm in two small
jumps.
  • David Lloyd George
  • Former British Prime Minister

73
Healthy School Nutrition Environment
Be the change you want to see in the
world. Mahatma Gandhi
74
People Want Everything
Taste
Nutrition
Convenience
Affordability
75
Americas Balancing Act
Time
Cost
Taste
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