December 5, 2005

Nutrition Standards for Foods At Schools: An Action for Healthy Kids’ Perspective

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Undernourished and Overweight% Children Consuming

Daily Recommend

ed Intake

Critical Age

0

20

40

60

80

100

120

6-11 Mo. 1 Yr. 1-4 Yrs. 5-8 Yrs. 9-14 Yrs. 15-19 Yrs.

Calcium

FolateMagnesiumVitamin A

Vitamin C

Zinc

Iron

Phosphorus

Data compiled by Dr. John Lasekan, Ross LabsNHANES 1999-2000 and the Continuing Food Survey 1994-96, 1998

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Low Intake Critical Food GroupsPercentage of students who ate 5 or more fruits and

vegetables last seven days

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Low Intake Critical Food GroupsPercentage of students who drank 3 or more

glasses milk last seven days

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Schools Are Different•A Great Equalizer –

allowing all children to have the same opportunities

•A place that helps form lifelong habits

•A structured environment with feeding programs in place

•A powerful influencing force

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A National Movement

>5000 volunteers

51 State Teams

52 National Partner Organizations &

Government Agencies

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“Commitment To Change” 2002Collaborators recognize that: •All foods available before, during or after

school need to be consistent with USDA standards in a manner that appeals to students and promotes an increase in participation in school meal programs

•Emphasis ought to be placed on foods with nutrients typically missing in children’s diets

•Foods need to be served with consideration toward safety, handling, packaging, taste and appeal to ensure high-quality meals

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“Commitment To Change” 2002 Goals for State Teams• Ensure school meal programs meet federal nutrition

standards• Adopt policies ensuring all foods and beverages on

campus are consistent with Dietary Guidelines• Provide food options that are low in fat, calories, and

added sugars such as fruits, vegetables, low/non-fat dairy and whole grains

• Ensure that healthy snacks and foods are provided in vending, school stores, and other venues at school

• Prohibit/restrict access to foods of minimal nutritional value that compete with healthy school meals

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What are the best nutrition standards?- Supports normal growth

& development- Places an emphasis on

and promotes those food groups children are not getting enough of

- Evaluates the overallnutritional quality of foods based on parameters relative to children’s health

- Based on 2005 Dietary Guidelines

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Lessons From State TeamsDeveloped guidelines & recommendations

– Competitive foods, a la carte, vending –89%

– Increasing physical activity – 74%– Daily, quality physical education – 58%– Incorporating nutrition education – 66%– Advancing health education – 58%

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Challenges Encountered• Interpretation of nutrient-based criteria by non-

nutrition professionals– Nutrient/serving– Nutrient as % of calories– Nutrient as % of weight

• Resistant to nutrient-based standards• Cut-off points for fat and sugar• Added sugar –confusing and label information lacking• Definition of FMNV – too narrow• Combination foods pose difficulties for applying “a”

standard based on nutrients found on labels or if it involves several food groups

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Challenges Encountered• A la carte foods – definitions vary• Guidelines/standards can be too broad (foods in

accordance w DG) or too narrow (% sugar that does not vary by food group)

• State-level coalitions/gov’t recommendations should not offer specific nutrient criteria - up to LEA

• Gaining support of key stakeholders (parents, students, administrators, teachers, vendors)

• Current products available is insufficient to meet many of the healthy standards and or student preferences

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Points of Alignment• Focus on increasing

nutrient-dense foods; food groups students need more of – fruits, vegetables, low-fat/non-fat dairy, low-fat whole grains

• Avoid empty calories, limit availability of discretionary calories

• Avoid caffeine• Standards need to apply

to all foods outside of school meals

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Lessons from State Teams•What foods/beverages should these standards

apply to?– All foods/beverages that are sold or are available

to students during school day – level playing field– School day to include before, during and after

school– Exceptions to consider: class or school parties,

limited number per year for holidays and community events (HS Western BBQ)

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Approaches to standards and guidelines•Food item-based guidelines

– Snack items listed as good, better, best choice – List items to limit or eliminate (beverages) – List of foods approved – Allowable serving sizes/item – Advantage: no need for interpretation or

calculation, promotes nutrient-dense choices, limits nutrients that need to be decreased (fat, sugar, empty cals)

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Approaches to standards and guidelines• Nutrient standard by food group

– Foods assessed on parameters that support growth and development

– Fat and sugar limits vary by food group– Advantage: easier to apply to a la carte foods,

promotes food groups children under-consume, focuses on nutrient-density

• Nutrient standards with exemptions– Nutrient criteria by category with exempted food

items based on nutrients provided, e.g., fat grams exceeded by nuts, seeds so made allowable due to nutrients; flavored milk exceeds sugar grams, made allowable due to nutrient advantage

– Advantage: promotes nutrient-density

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Other Lessons• Implementing standards is challenging

– Resources are necessary• ST developed “how to” guides• “Snackwise” system that rates nutritional

quality of snack foods• Other guidelines being used now

– Wherever foods are sold, must also highlight nutrient dense foods

– Limit the proportion of unhealthy items per vending machine or overall (50%)

– Different guidelines based on school-age• Gaining support from key stakeholders is essential

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Resources for Improving Schools

www.ActionForHealthyKids.org

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For Consideration• Address application

perspective as part of the standards

• Balance optimal against practical

• Incremental changes • Promote standards in

order to gain wide stakeholder support

• Encourage reviews and revisions as a central piece of the recommendations

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School Based Nutrition Standards- Support normal growth

& development- Emphasize and promote

those food groups children are not getting enough of

- Evaluate the overallnutritional quality of a food based on parameters relative to children’s health

- Underpinnings based on 2005 Dietary Guidelines

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Acknowledgements•All AFHK State Teams•Idaho: SeAnne Safaii•Iowa: Janet Wendland•Massachutes: Janet Schwartz•Rhode Island: Dorothy Brayley•Texas: June Hayman, Trisha Mouser, Michelle

Smith•Utah: Julie Metos