CATCH Whats Cookin - PowerPoint PPT Presentation

Loading...

PPT – CATCH Whats Cookin PowerPoint presentation | free to view - id: 24d1dc-ZDc1Z



Loading


The Adobe Flash plugin is needed to view this content

Get the plugin now

View by Category
About This Presentation
Title:

CATCH Whats Cookin

Description:

Coordinating Nutrition Messages between the Cafeteria, the Classroom and the Gym ... Meals served in the NSLP & SBP must meet defined nutrition standards ... – PowerPoint PPT presentation

Number of Views:31
Avg rating:3.0/5.0

less

Write a Comment
User Comments (0)
Transcript and Presenter's Notes

Title: CATCH Whats Cookin


1
CATCH Whats Cookin
  • Coordinating Nutrition Messages between the
    Cafeteria, the Classroom and the Gym

Jerri L. Ward, M.A., R.D. and Joey L. Walker,
M.P.H. The University of Texas School of Public
Health Presented at the 80th Annual TAHPERD
Convention, Galveston, TX Dec. 4, 2003
2
Todays Talk
  • Discuss nutrition environment in schools
  • Describe Child Nutrition Services programs
  • Learn why kids eat what they do
  • Review CATCH Eat Smart
  • Identify ways to coordinate health messages with
    the cafeteria staff
  • Participate in the Eat Smart Rhapsody

3
Foods from home
School lunch
What teachers eat
Vending machines/ School stores
Food as rewards
Fund raisers
4
Vending Machines/School Stores/Snack Bars
  • What foods are available to children besides the
    cafeteria food?
  • Are they allowed to buy this food before or
    during lunch?

5
Foods From Home
  • Kids who eat school lunch have better nutrient
    intakes than kids who bring lunch from home or
    eat off campus.

TIME SCHOOLCHILDREN SPEND EATING LUNCH.Nutrition
Research Newsletter, July, 2000
6
What Teachers Eat
  • What are teachers eating for lunch or bringing
    into the cafeteria?
  • What do teachers eat and drink in the classroom?
  • What do teachers say about school foods?

7
Food Sold as Fund Raisers
  • What foods are sold to children at school?
  • What foods are sold at school functions?
  • Are these foods sold to children before lunch?

8
Foods Given Out as Rewards
  • Do teachers give foods out as rewards?
  • What kind of foods do they give?

9
School Lunch
  • What does the cafeteria serve for lunch?
  • Do they offer a wide variety of fruits and
    vegetables?
  • Do they sell chips and candy bars?

10
Child Nutrition Services
  • National School Lunch Program (NSLP) School
    Breakfast Program (SBP)
  • Federal programs administered by USDA
  • Schools get
  • Cash reimbursements
  • Free lunch 2.19
  • Reduced price lunch 1.79
  • Donated surplus commodities

11
Menu Planning
  • Meals served in the NSLP SBP must meet defined
    nutrition standards
  • RDA for calories, protein, vit A, vit C, calcium
    and iron
  • 1/3 RDA for Lunch (Children 7-10, RDA for protein
    is 28g/d (1/3 of that is 9.3 g protein 1.5 oz
    turkey breast)
  • ¼ RDA for Breakfast
  • Must follow Dietary Guidelines for Americans
    SMI Review - ? 30 kcal from fat, lt 10 from
    saturated fat

12
Why do they sell hot dogs and pizza?
  • Hot dogs are usually low-fat turkey dogs, Pizza
    is low-fat pizza, Gravy is usually fat-free or
    low fat
  • Kid-friendly menus
  • Foods kids are familiar with
  • Dont want to lose money
  • Want kids to eat
  • Perception that kids wont like other foods

13
Foods in addition to NSLP
  • Schools may allow the sale of competitive foods
    in addition to NSLP meals (e.g. chips, candy
    bars, etc.)
  • National USDA policy in place since 1977 -
    Foods of minimal nutritional value (FMNV soda,
    gum, candy) not allowed to be sold in school
    cafeteria during meal periods
  • NEW TEXAS Policy! FMMV not allowed to be served
    to students at any time on school premises during
    school day (elementary)

14
Why do CNS programs sell competitive foods?
To make money/stay in the black!
15
Healthy Snacks
  • A la carte Criteria used by Brownsville ISD
  • Fat
  • Total fat not to exceed 30 calories from fat
    and not more than 10 from saturated fat
  • Sugar
  • Food products shall not contain sugar, corn
    syrup as the first ingredient or 2nd ingredient
    following water
  • No Candies
  • Sodium
  • Food items shall contain no more than 300 mg
    Sodium per serving

16
Why do kids eat/not eat certain foods?
  • Many reasons
  • We dont eat this stuff at my house.
    (availability of food in the home)
  • Chop Suey? Yuc! (What the food is called)
  • That looks like dog vomit! (The way the food
    looks)
  • I wouldnt try that if I were you. OR Eating
    in the lunch line is SO not cool. (Peer
    influences)
  • Have I tried this before? What IS that?
    (exposure)
  • My Dad hates broccoli! (Parents attitudes
    toward food)

17
Why do kids eat/not eat certain foods?
  • The vending machine is quicker, we wont have to
    wait in line. (Availability)
  • Lets hurry up and eat (or skip lunch) so we can
    go outside. (Other options)
  • It tastes funny. (Taste)
  • This food is good for you. (Health? Kids dont
    usually eat food for this reason)

18
  • Children will not automatically select healthy
    foods.
  • In order to develop lifelong healthy eating
    patterns, children need to be introduced to a
    variety of nutritious foods in a positive manner.
  • The environment has to support these behaviors.

19
CATCH Program
Its All About Healthier Kids
Classroom Curriculum
Physical Education
Food Service
Family
20
Eat Smart Goals
  • Goals of CATCH Eat Smart
  • Provide children with tasty lower fat, saturated
    fat, and sodium school meals
  • Maintain required levels of essential nutrients
    and student participation
  • Coordinate healthy messages with the rest of the
    school

21
Four Target Areas of Eat Smart
  • Menu Planning
  • Food Purchasing
  • Food Preparation
  • Promotion

22
Food Purchasing
  • Pre-prepared foods from vendors (e.g. pizza and
    hamburger patties)
  • Produce/milk/other foods ingredients
  • Commodities supplied by Govt.
  • fruits and vegetables meats cheese or dry and
    canned beans fruit juices vegetable shortening
    and vegetable oils peanut products and others
  • Bonus commodities dried fruit, applesauce,
    turkey, frozen apricots

23
Food Preparation
  • Preparation Techniques
  • Bake potato products instead of frying
  • Use non-stick coating spray or pan liners instead
    of greasing pans
  • Reduce or eliminate fat and sodium added to
    pasta, vegetables, and rice
  • Defat ground beef
  • Make changes one step at a time

24
Food Production
  • Read and follow standardized recipes.
  • Measure ingredients precisely. DO NOT GUESS
    (even if its educated guessing!)
  • Serve using standard serving utensils

25
Promotion
  • Eat Smart connects cafeteria to classrooms
  • Use the cafeteria as the place children learn
    about healthy eating and nutrition

26
GO/SLOW/WHOA foods
  • GO Foods
  • GO foods contain the lowest amount of fat. GO
    foods are eaten more often than SLOW or WHOA
    foods.
  • SLOW Foods
  • SLOW foods are higher in fat than GO foods and
    lower in fat than WHOA foods. SLOW foods are
    eaten less often than GO foods and more often
    than WHOA foods.
  • WHOA Foods
  • WHOA foods are the highest in fat of the three
    groups. WHOA foods are eaten less often than GO
    or SLOW foods. In addition, any of the Foods of
    Minimal Nutritional Value (FMNV) such as soda,
    gum, and candy are considered WHOA foods although
    they do not contain any fat.

27
(No Transcript)
28
Bryan ISD CNS Program
  • Reinforces the balance between diet and activity
  • All foods fit
  • Displayed each day for lunch meal at all
    elementary schools

29
Promotion
  • Anything that integrates PE, classroom, or family
    with nutrition.
  • Cafeteria tours
  • Posting Go/Slow/Whoa signs on cafeteria line
  • Students/teachers participate in menu planning
  • Taste testing/free samples
  • Have students design nutrition wall art, make
    posters partner with teachers
  • Cafeteria staff cooks vegetables students grow in
    a garden

30
How to Coordinate with Cafeteria Staff
  • Get to know the cafeteria staff Treat them with
    respect
  • Help them feel good about their role in the
    school environment
  • Invite Cafeteria Manager to participate on CATCH
    campus committee
  • Ask Cafeteria Manager to provide you with
    nutrient content of school lunches share with
    other teachers
  • Be visible in the cafeteria and encourage
    children to try healthy foods

31
How to Coordinate with Cafeteria Staff
  • Implement GO/SLOW/WHOA games in PE class
  • Help children understand and identify
    GO/SLOW/WHOA foods on menus
  • Participate in the menu planning committee
  • Invite cafeteria staff to participate in Fitness
    Friday or other school functions
  • Post student-designed nutrition artwork on the
    gymnasium and cafeteria walls

32
New Website
  • www.CATCHTexas.org

33
Two Other TAHPERD CATCH Presentations
  • Thursday 115 215 Go, Slow Whoa The
    Language of CATCH Bridging the Gap Between PE
    Activities, Classroom Lessons Food Service
    Joey Walker
  • Friday 1030 1130 CATCH and the Physical
    Education TEKS The movement Bridge to Learning
    Jim DeLine

34
What are the 4 Ps of Eat Smart?
  • Planning
  • Purchasing
  • Preparation
  • Promotion
About PowerShow.com