Vending Ala Carte

NAHPERD/AFHK: 

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

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Two Sad Facts: 

Two Sad Facts We eat too much We move too little

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'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

What is obesity: 

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

Example: 

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

Adult BMI and Weight Status: 

Adult BMI and Weight Status

Childhood Overweight definition : 

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

Prevalence : 

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

The Obesity Epidemic: 

The Obesity Epidemic Nearly one-third of US adults are obese Another one-third of US adults are overweight 129.6 million people (BMIandgt; 25)

The Obesity Epidemic: 

The Obesity Epidemic 15% children (about 9 million children) ages 6-19 are overweight (BMI andgt;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.

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Source: Ogden CL, Flegal KM, Carroll MD,  Johnson CL. Prevalence and trends in overweight among US children and adolescents, 1999-2000. JAMA 288:1728-32. 2002.

BMI Classifications for Nebraska Students (K-12) 2002-03 : 

BMI Classifications for Nebraska Students (K-12) 2002-03

Why is childhood obesity a concern?: 

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.

Causes of Childhood Obesity : 

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

Genetics : 

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

Eat too much and Move too little: 

Eat too much and Move too little

Nutrition Concerns : 

Nutrition Concerns

Nutrition Concerns - portion size “value”: 

Nutrition Concerns - portion size 'value' 6½ ounces 88 calories 12 ounces 160 calories 20 ounces 266 calories

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Portion distortion: 

Portion distortion 20 years ago Today 3-inch diameter 140 calories Bagel

Portion distortion: 

Portion distortion 20 years ago Today 3-inch diameter 140 calories Bagel 6-inch diameter 350 calories

Portion distortion: 

Portion distortion Turkey Sandwich 20 yeas ago Today 320 calories

Portion distortion: 

Portion distortion Turkey Sandwich 20 yeas ago Today 320 calories 820 calories

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Super Sized Fast Food 1610 Calories 63 gm fat

Too Much Fat and Sodium: 

Too Much Fat and Sodium Percentage of Children Meeting Selected Dietary Recommendations

High Intake of Added Sugar: 

High Intake of Added Sugar Percentage of Food Energy From Added Sugars

Most Children Fail to Follow Food Guide Pyramid: 

Most Children Fail to Follow Food Guide Pyramid Only 2% of children actually meet the recommendation of the Food Guide Pyramid andlt; 15% eat the recommended servings of fruits Only 30% consume the recommended milk group servings Teenagers today drink twice as much carbonated soda as milk

Beverage Intake Among Adolescents Aged 11-18, 1965-1996: 

Beverage Intake Among Adolescents Aged 11-18, 1965-1996 Source: Cavadini C et al. Arch Dis Child 2000;83:18-24 (based on USDA surveys)

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1/3 of the RDA for select nutrients 30% of calories from fat What about a la carte?

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1/3 of the RDA for select nutrients 30% of calories from fat What about vending machines?

It Adds Up: 

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.

Healthy School Environment: School Venues Where Food Is Sold or Offered : 

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

What types of foods should be accessible to students? Two perspectives:: 

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.

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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

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Healthy Choice The current state of children’s eating habits proves that they could benefit from assistance that guides their eating choices. 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.

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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.

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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.

School District Determines Scope: 

School District Determines Scope

Influence food and beverage contracts—School Choices: 

Influence food and beverage contracts—School Choices Vending contracts provide selling rights in return for cash or non-cash benefits Schools can negotiate contracts that encourage healthy eating

Vending Contract Issues: 

Vending Contract Issues

Response from one soft drink company: 

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

Why increase healthful choices?: 

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

Make More Healthful Foods and Beverages Available: 

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

Market Healthful Choices: 

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

Limit Student Access to Competitive Foods: 

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

Current requirements in Nebraska Schools: 

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.

Use Fundraising Activities and Rewards that Support Student Health: 

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

Food Standards to Promote a Healthy School Environment: 

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

Elementary Students: 

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

Secondary Students: 

Secondary Students Make healthy options available all day Control portion size

Healthy Snack Turn: 

Healthy Snack Turn

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Using the Wheel to Determine % Calories from Fat: 

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

Using the Wheel to Determine % Calories from Sugar: 

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

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Less than 30% calories from Fat Less than 35% calories from Sugar

www.fns.usda.gov/tn/library.html: 

www.fns.usda.gov/tn/library.html

The Choice is Yours!: 

The Choice is Yours! MAIN LINE LUNCH SALAD BAR HOAGIE BAR COMBO LINE

Salad Bar-Fresh Is Best!: 

Salad Bar-Fresh Is Best!

Make Your Own Lunch From These Choices : 

Make Your Own Lunch From These Choices

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Hoagie Sandwich Bar

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Fresh Sandwiches Made to Order

Build A Lunch From These! The Choice Is Yours. : 

Build A Lunch From These! The Choice Is Yours.

What’s For Dessert? Fruit Of Course!: 

What’s For Dessert? Fruit Of Course!

Don’t Forget The Veggies!: 

Don’t Forget The Veggies!

Cold Milk-What Could Be Better?: 

Cold Milk- What Could Be Better?

Milk VendingA Better Choice All Day : 

Milk Vending A Better Choice All Day

Ala Carte Food SalesMoving Toward Healthier Habits: 

Ala Carte Food Sales Moving 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

Smart Snacks 150 Calories Or Less5 Grams Of Fat Or Less: 

Smart Snacks 150 Calories Or Less 5 Grams Of Fat Or Less

Student Response-Expect Some Backlash!: 

Student Response- Expect Some Backlash! Where have all the cookies gone?

Well Fed And Educated Students!: 

Well Fed And Educated Students!

“Don’t be afraid to take a big step if one is indicated. You can’t cross a chasm in two small jumps.” : 

'Don’t be afraid to take a big step if one is indicated. You can’t cross a chasm in two small jumps.' David Lloyd George Former British Prime Minister

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Healthy School Nutrition Environment Be the change you want to see in the world. Mahatma Gandhi

People Want Everything: 

People Want Everything Convenience Nutrition Taste Affordability

America’s Balancing Act: 

America’s Balancing Act Taste Cost Time