Why is Child Nutrition Important? Jump on Board for Healthier Students Norfolk Public Schools Primary & Secondary Students

1
Why is Child Nutrition Important?Jump on Board
for Healthier StudentsNorfolk Public
SchoolsPrimary Secondary Students

• Dyani Meggett-Sowell, Ph.D. student
• Walden University
• PUBH 8165-1 Environmental Health
• Winter 2010

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Introduction

• To motivate the Norfolk Public School System,
  Virginia Department of Education, Virginia Board
  of Education, and the Child Nutritional Services
  to share the responsibility to improve the
  nutritional environment within the primary and
  secondary schools with the parents, students, and
  other community sponsors.
• To highlight the importance of nutrition.

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Why is Nutrition Important?

• It is needed for adequate energy
• Normal growth and development
• Cornerstone of preventive medicine
• Essential in the management of chronic diseases
• (AJCN , 2003)

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Nutritional Facts

• Nutrients are substances in food that provide
  energy and structure to regulate body processes
• Essential nutrients must be consumed to maintain
  good health
• (Grosvenor Smolin, 2006)

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Nutritional Facts Cont.

• There are six primary nutrients that are needed
  to remain alive, healthy, to grow and reproduce
• Carbohydrates
• Lipids
• water
• vitamins
• proteins
• minerals
• (Grosvenor Smolin, 2006)

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Statistical Data

• According to the Journal of the American Medical
  Association (1999), 280,000 annual deaths in the
  United States are attributable to obesity, and
  obesity related diseases.
• (Allison, Fontaine, Manson, Stevens,
  VanItallie, 1999)

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Health Risk

• Chicken fingers, French fries, and hot dogs may
  sound like the choices at a fast food restaurant,
  but they are also popular school lunch items
  which can lead to health problems to include
• Obesity
• Chronic diseases (high blood pressure, diabetes,
  heart disease)
• Development disparities
• Learning difficulties

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Obesity

• According to the Texas Heart Institute (2009) a
  study done by the American Academy of Child and
  Adolescent Psychiatry, found that between 16 and
  33 of children and teenagers are obese.
• Risk Factors
• Eating more fat than they are burning
• Gender
• Genetics
• Aging
• Illness
• Lifestyle
• (Texas Heart Institute, 2009)

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Chronic Diseases

• Research done at the Childrens hospital of
  Boston and the Harvard school of Public Health
  proved that children who consume drinks and foods
  that contain more than the recommended daily dose
  of sugar will lead to obesity. Moreover, obesity
  can lead to heart disease, diabetes, and high
  blood pressure.
• (Barker, 2003)

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Diabetes

• According to CDC (2008) diabetes is one of the
  most common chronic diseases in children and
  adolescents about 151,000 people below the age
  of 20 years have diabetes.
• Causes
• Low physical activity
• Consumption of foods high in sugar
• Obesity
• Race
• Genetics
• (CDC, 2008)

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Heart Disease

• Heart disease is not usually a cause of death in
  children and teens but with prolonged abuse it
  will cause death as an adult.
• Risk Factors
• High blood pressure
• Obesity
• Smoking
• High cholesterol
• Physical inactivity
• (Texas Heart Institute, 2009)

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Daily Nutritional Requirements

• Food Group Daily Recommendation Typical Diet
• Grains 611
• Vegetables 35
• Fruits 24 Dairy 23 servings
• Meats 23 servings
• Fats and sweets less than 30 fat limit The
  typical diet contains 33 added sugars to less
  than fat and includes 19 teaspoons 12 teaspoons
  per day of added sugars per day
• ( Cleveland, Cook, Wilson, et. al, 2010)

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Recommended Dietary Allowances

• The USDA offers reimbursement to all schools who
  participate in one of their school lunch programs
  which will provide the students with the minimum
  recommended dietary allowance
• Protein
• Calcium
• Iron
• Vitamin A and C
• (USDA,2009)

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Nutritional Information of French Fries

• (Quite Healthy Technology, 2009)

• A student is putting 4.1 grams of saturated fat
  and 140.5 mg of sodium in their bodies just from
  eating 10 French fry strips per serving. The
  high amount of sodium and fat substances can
  contribute to health risk in the long run.

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Vending Machine Access

• Vending machines are packed with sugary snacks
  which contribute to chronic disease and obesity.
• What to do with them?
• The replacement of sugary
• snacks with healthy snacks
• will help reduce the health
• risks.

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How Can We Help?

• Begin labeling food products with nutritional
  facts
• Use a Nutrient Standard Menu Plan (NSMP)
• Provide food safety education
• Purchasing foods that are high in nutrients and
  less in fat.
• Growing together as a community to learn and
  teach about healthy eating

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Suggested Sites for Additional Information

• WIC Program (2009). The Virginia WIC program.
  Retrieved January 27, 2010, from
  http//www.vahealth.org/wic/General20Info/index.h
  tm. This site provides information on nutrition
  education and how to obtain supplemental food
  sources.
• Economic Research Services (2009). Food
  assistance and nutrition programs. Retrieved
  January 25, 2010, from http//www.ers.usda.gov/Br
  iefing/FoodNutritionAssistance/background.htm.
  This site provides information on the
  supplemental food programs available for
  low-income families.

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Suggested Sites for Additional Information Cont.

• Food and Nutrition Services (2010). Nutrition
  assistance programs. Retrieved January 27, 2010,
  from http//www.fns.usda.gov/fns/. This site
  provides children and low-income people access to
  food, a healthful diet, and nutrition education.
• Food and Nutrition Services (2009). School Meals.
  Retrieved January 27, 2010, from
  http//www.fns.usda.gov/cnd/ . The site provides
  information on different school meal plans and
  links to nutritional facts.
• Food and Nutrition Services (2009). Child and
  Adult Care Food Program. Retrieved January 27,
  2010, from http//www.fns.usda.gov/cnd/care/.
  This site provide links for nutritional programs
  that provide meals to children and elderly adults
  on a daily basis.

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References

• AJCN (2003).What is nutrition? American Journal
  Clinical Nutrition, 77(5), 1093. Retrieved
  January 20, 2010, from http//www.ajcn.org/cgi/r
  eprint/77/5/1093
• Allison, D.B., Fontaine K. R., Manson, J. E.,
  Stevens, J., VanItallie, T. B. (1999). Annual
  deaths attributable to obesity in the United
  States. Journal of the American Medical
  Association, 282(16). Retrieved January 22,
  2010, from http//www.ers.usda.gov/publications/F
  oodReview/ May2001/FRV24I2c.pdf
• Barker, B. (2003). Junk food in schools Vending
  machine sales at the expense of student health?.
  Retrieved January 22, 2010, from
  http//www.mc.vanderbilt.edu/lens/article/?id64

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References Cont.

• CDC (2008). Diabetes project. National Center for
  Chronic Disease Prevention and Health
  Promotion. Retrieved January 23, 2010, from
  http//www.cdc.gov/diabetes/projects/cda2.htm
• Cleveland, L. E., Cook, A. J., Wilson, J. E., et
  al (2010). Pyramid servings data, ARS Food
  Survey Research Group. Retrieved January 20,
  2010, from www.barc.usda.gov/bhnrc/foodsurvey/hom
  e.htm.
• Google.com (2009). Nutrition matters, (Image).
  Retrieved January 19, 2010, from
  http//healthcareinindia.wordpress.com/2008/06/27/
  intak e-of-nutrition-for healthy-living/
• Grosvenor, M. Smolin, L. (2006). Nutrition
  Everyday choices. Hoboken, New Jersey John
  Wiley Sons.

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References Cont.

• Saad, L. (2007). Parents indicate school
  cafeterias to do better Though most say lunches
  are nutritious, two-thirds of Americans say more
  healthy food should be offered. Gallop.com.
  Retrieved January 22, 2010, from
  http//www.gallup.com/poll/28402/parents-indicate-
  sc...
• Texas Heart Institute (2009). Heart Disease Risk
  Factors for Children and Teenagers. Retrieved
  January 23,2010, fromhttp//www.texasheartinstit
  ute.org/hic/topics/hsmart/ children_risk_factors.c
  fm
• USDA (2009). Food and nutrition. Retrieved
  January 23,2010, from http//www.ers.usda.gov/Bro
  wse/view.aspx?subjectFoo dNutritionAssistace

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References Cont.

• Quite Healthy Technology(2009). French Fries,
  Frozen, Pan Fried, Cottage-Cut, Prepared, Heated
  in Oven, w/Salt. Retrieved January 22,2010, from
  http//quitehealthy.com/.../french-fries/118401.
  html