Childhood Wellness and Obesity: Practical Solutions for School Administrators IMPROVING NUTRITION IN OUR SCHOOLS Princeton University March 31, 2006 Tracy A. Fox, MPH, RD President Food, Nutrition & Policy Consultants, LLC tracyfox@comcast. net
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
Categories of School Foods/Beverages • Federal School Lunch/Breakfast Program: most strict nutrition standards • À la carte items available in cafeteria during meal service: very minimal standards and profits go to food service/school • All other foods offered outside of the cafeteria walls: no standards or profit restrictions (vending, schools stores, parties, school events, etc. )
School Meals vs. a la carte • Elementary: higher percentage of students participating in the school lunch program (reimbursable meal that meets strong nutrition standards) • Secondary: drops significantly w/ a smaller percentage participating in school meals; majority of students who buy from the cafeteria purchase from the a la carte category (weaker standards-more junk)
Competitive Foods Can: • decrease participation in school meals, • decrease intake of foods offered in school meals, esp. fruits and veggies, • lead to higher calorie and lower nutrient intake, • lead to the perception that school meals are only for needy children.
Do Kids Need Snacks? • 2005 Dietary Guidelines for Americans “discretionary calories” • 130 -360 calorie range for kids • Average is about 250 for most moderately active kids – One 20 oz. soda or – 2 small (1 oz) bags of chips or – 8 cheese and PB crackers Assumes they have already eaten a healthy diet!!
Vending Machines & School Stores • 43% of elementary schools • 74% of middle/ junior high schools • 98% of senior high Source: CDC, School Health Policies and Programs Study 2000
$$ The Money Issue $$ Success Stories Healthy options can be profitable • Vista USD (CA): Child Nutr Services took over operation-profits rose significantly • Philly: pilot project in schools - no decrease in sales • North County HS (MN): worked w/ Coke rep on improving vended options • Aptos MS (CA): PTA-driven pilot to replace lunch & vended offerings w/ healthier choices
Success Stories (cont’d) • Montgomery County (MD): established strong nutrition standards for vended and à la carte items • Fayette County (KY): vending contract changes • Union 106 (ME): student council and vending changes
Success Stories (cont’d) • North Community HS (MN): added vending machines and healthier items; adjusted prices; saw profits • Green Bay School District (WI): healthy à la carte line; increased reimbursable school lunch line and profits • Hudson Falls School District (NY): New York State School Food Service Association’s “Choose Sensibly” implemented; sales increased
Healthy Fundraising Consider: • 5 K-10 K walk/runs • gift wrap • car washes • citrus sales Instead of: • bake sales • candy, cookie, pizza sales • Restaurant-based promotions and discounts OR – JUST ASK FOR THE MONEY!!
Healthy Snack Policies • • • Fruit and veggie only policy Lists of acceptable snacks Parent involvement in snack policy Limit parties to once a month Don’t use food as reward
Funding Options to Jump Start Initiatives • Price adjustments (price healthy items lower; junk food higher • PTAs • Vending companies • Dairy association (low fat/skim only) • Health care organizations (local hospitals, insurance companies, medical groups) • Local colleges/universities (research interest)
USDA Fruit and Vegetable Snack Program • Provides FREE f/v as snacks to students in participating schools • 14 states; 3 tribes • 25 schools in each state/tribe • Huge success among all – students, teachers, administrators, parents • Lobby/advocate your MOC for expansion • Details at: UFFVA. ORG
Keys to Success • Community advocacy • Champions: county leaders’ involvement is key (BOE, superintendent, health councils) • Success stories: shows that it can be done – often with a profit • Education: constant awareness raising of obesity/health issues • Customer service: making healthy options appealing and “cool” • Teamwork: among key stakeholders
You Hold the Keys to Success - Be the Change You Want to See in the World – In Your Community!
Resources
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