growing healthy schools

8/6/2019 Growing Healthy Schools

1/35

Growing Healthy SchoolsGrowing Healthy Schools

Pathways toward implementingPathways toward implementing

wellness in school communitieswellness in school communities

and beyondand beyondKeene Central School, NY


2/35

Growing Healthy Schools:Growing Healthy Schools:

Assessing the NeedAssessing the Need

The Benefits of Wellness Programs inThe Benefits of Wellness Programs inSchoolsSchools

Support and Incentive: Existing PoliciesSupport and Incentive: Existing Policies

and Programsand Programs Cultivating SuccessCultivating Success


3/35

Assessing the NeedAssessing the Need

At-Large CommunityAt-Large Community


4/35

DiabetesDiabetes

Diabetes is one of the most common chronic diseases inchildren and adolescents; about 151,000 people belowthe age of 20 years have diabetes.

When diabetes strikes during childhood, it is routinely

assumed to be type 1, or juvenile-onset diabetes.However, in the last 2 decades, type 2 diabetes (formerlyknown as adult-onset diabetes) has been reportedamong U.S. children and adolescents with increasingfrequency.

Studies conducted in Europe showed an increase in thefrequency of type 1 diabetes, especially in youngchildren.

Center for Disease Control, 2011


5/35

Childhood ObesityChildhood Obesity

Childhood obesity has more than tripled in the past 30 years. Theprevalence of obesity among children aged 6 to 11 years increasedfrom 6.5% in 1980 to 19.6% in 2008. The prevalence of obesityamong adolescents aged 12 to 19 years increased from 5.0% to18.1%

Obese youth are more likely to have risk factors for cardiovasculardisease, such as high cholesterol or high blood pressure. In apopulation-based sample of 5- to 17-year-olds, 70% of obese youthhad at least one risk factor for cardiovascular disease

Children and adolescents who are obese are at greater risk for boneand joint problems, sleep apnea, and social and psychologicalproblems such as stigmatization and poor self-esteem.3,6

Obese youth are more at risk for associated adult health problems,including heart disease, type 2 diabetes, stroke, several types ofcancer, and osteoarthritis.

Center for Disease Control, 2011


6/35

2003

Center For Disease Control


7/35

2007

Center for Disease Control


8/35

Assessing the NeedAssessing the Need The ClientThe Client


9/35

School LunchesSchool Lunches

Compared with kids who brought lunch from home, thosewho ate school lunches:

Were more likely to be overweight or obese (38.2% vs.24.7%)

Were more likely to eat two or more servings of fatty meatslike fried chicken or hot dogs daily (6.2% vs. 1.6%)

Were more likely to have two or more sugary drinks a day(19% vs. 6.8%)

Were less likely to eat at least two servings of fruits a day(32.6% vs. 49.4%)

Were less likely to eat at least two servings of vegetablesa day (39.9% vs. 50.3%)

Had higher levels of LDL cholesterol

Physicians Committee for Responsible Medicine and the HealthySchool Lunch Campaign


10/35

There is widespread agreement among nutrition

experts that fruits, vegetables, and whole grainspromote health and help prevent thedevelopment of many chronic diseases. But bythe USDAs own data, fewer than 2% of children

met the USDA recommendations for fruit,vegetable, and whole grain consumption in 2001(USDA 2001). Furthermore, national studies in2003 found that more than 75% of schools

exceeded the requirement that only 30% ofcalories come from fat (GAO 2003).

Demas, Kindermann, Pimente


11/35

On average, 40% of students in Southeastern

Ohio participate in the National Free and

Reduced Lunch Program (NSLP)


12/35


13/35

Current School LunchCurrent School Lunch


14/35

Chicken Patty: boneless chicken breast with rib meat, water, modified foodstarch, flavor hydrolyzed soy, and corn gluten, protein, salt, maltodextrin,sugar, corn syrup solids, wheat flour, citric acid, sodium diacetate, dextrose,lactose, chicken flavor, disodium inosinate, disodium guanylate, natural and

artificial flavors, autolyzed yeast extract, corn starch, lactic acid and sesameoil, sodium phosphates, white pepper, breaded with enriched wheat flour,niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, water, salt,spies, whey, leavering, sodium bicarbonate, sodium acid pyrophosphate,sodium aluminum phosphate, monocalcium phosphate,wheat gluten, dried eggwhites, dextrose, onion powder, paprika, breading set in vegetable oil.

Hamburger Bun: Wheat flour, water, yeast, high fructose corn syrup or sugar,yeast,soybean oil, contains 2% or less of: ferrous sulfate (iron) B vitamins, (niacin,

thiamine mononitrate (B1), riboflavin (B2), folic acid), barley malt, wheat gluten,salt, calcium sulfate, dough conditioners (sodium stearoyl lactylate, ethoxylatedmono and diglycerides, detem, mono and diglycerides, calcium dioxide, sorbicacid and/or azodicarbonamide), vinegar, yeast nutrients ( ammonium chloride,ammonium sulfate, monocalcium phosphate and/or calcium carbonate),cornstarch, wheat starch, soy flour, whey, calcium propionate (to retainfreshness), soy lecithin.

Apple Sauce: Apples, corn syrup, high fructose corn syrup and water.

Ketchup: Tomato concentrate made from vine ripened tomatoes, high fructose,corn syrup, distilled vinegar, corn syrup, salt, onion powder, garlic powder,natural flavors.


15/35

The Benefits of School BasedThe Benefits of School Based

Wellness ProgramsWellness Programs

The things we have to learn before we do them, we learn by doingThe things we have to learn before we do them, we learn by doing

them.them.

- Aristotle- Aristotle


16/35

Consumption of fruits andvegetables, as a habit in

childhood, is an important

predictor of higher fruit and

vegetable consumption as

adults and can help toprevent or delay chronic

disease conditions.

Heimendinger & Van Duyn

(1995)

MEAL NUTRITIONAL ANALYSIS


17/35

Note: Menu analysis done by Melissa Mahoney, dietician, Baltimore City Public Schools, using USDA Nutri-kids

software. Proportions for the standard meal included 1 white roll, 1 hot dog, 1/2 cup tater tots, 1/2 cup canned

fruit in syrup, and 1/2 pint strawberry milk; the alternative meal included 1 cup casserole, 1 piece of cornbread,

1/2 cup cabbage salad, and 1 baked apple

Nutrient Standard menuvalues

Healthy alternativevalues

Calories 680 366

Total fat / saturated fat 26.7 g / 9.0 g 4.4 g / 0.8 g

Sodium 1,416 mg 750 mg

Cholesterol 43 mg 13 mg

Total Carbohydrate 88.8 g 71.8 g

Protein 27.5 g 13.5 g

Fiber 5.1 g 15.5 g

MEAL NUTRITIONAL ANALYSIS:

STANDARD MEAL COMPARED TO ALTERNATIVE MEAL


18/35

Third, fourth, and fifth grade

students who participated in

school gardening activities

scored significantly higheron science achievement

tests compared to students

that did not experience any

garden-based learning

activities.

Klemmer et al. (2005)

Cornell Dept. of Horticulture


19/35

Students who ate an

adequate amount offruit, vegetables,

protein, fiber and other

components of a healthy

diet were significantly

less likely to fail aliteracy test, Dr. Paul J.

Veugelers of the

University of Alberta in

Edmonton and

colleagues found.

Journal of School Health, April

2008


20/35

Parents who are highly

involved at school are morelikely to be involved in

educational activities with

their children at home.

-National Center forEducational Statistics

(1997)


21/35

Support and Incentive:Support and Incentive:Existing Policies and ProgramsExisting Policies and Programs


22/35

CHILD NUTRITION REAUTHORIZATIONCHILD NUTRITION REAUTHORIZATION

HEALTHY, HUNGER-FREE KIDS ACT OFHEALTHY, HUNGER-FREE KIDS ACT OF

20102010

Improves Nutrition and Focuses on Reducing Childhood Obesity Provides additional funding to schools that meet updated nutritional

standards for federally subsidized lunches.

Helps communities establish local farm to school networks, create schoolgardens, and ensures that more local foods are used in the school setting. Builds on USDA work to improve nutritional quality of commodity foods that

schools receive from USDA and use in their breakfast and lunch programs. Expands access to drinking water in schools, particularly during meal

times.

Sets basic standards for school wellness policies including goals fornutrition promotion and education and physical activity, while still permitting

local flexibility to tailor the policies to their particular needs.

Increases Access

Increases Program Monitoring and Integrity


23/35

Team Nutrition:Team Nutrition:

HealthierUS ChallengeHealthierUS ChallengeThe goal of the (HUSSC) is to improve the health of the

Nations children by promoting healthier school

environments. To help meet the goal, the Food and

Nutrition Service (FNS) identifies schools that have

made changes to improve the quality of the foods

served, provide students with nutrition education, and

provide students with physical education and

opportunities for physical activity.

Chefs Move to SchoolsChefs Move to Schools

The Chefs Move to Schools program, run through the U.S.Department of Agriculture, will help chefs partner with

interested schools in their communities so together

they can create healthy meals that meet the schools

dietary guidelines and budgets, while teaching young

people about nutrition and making balanced and

healthy choices.


24/35

ODA- Farm to SchoolODA- Farm to School

The Department of Agriculture and Ohio Food

Policy Council have developed a resource guide forFarm-to-School. This resource provides

background information on farm-to-school

programs, the benefits they offer, key principles,

how to begin and sustain a program, potential

obstacles and solutions, national and Ohio based

resources and much more.

F2S initiatives involve connecting schools with local farmsby bringing fresh, nutritious foods from local farms into

school cafeterias and by offering students experiential

learning opportunities through farm visits, food and nutrition

educational activities, and an incorporated nutrition

education curriculum. Such initiatives serve both to help

support local farmers and keep food dollars in localeconomies, and to help create a generation of informed

food consumers informed of the nutritional significance of

their food choices, but also the economic, environmental,

and social impact.


25/35

Action for Healthy Kids fights childhood obesity and

undernourishment by partnering with schools to improve

nutrition and physical activity to help our kids learn to eat

right, be active every day, and be ready to learn.

The Ohio Action for Healthy Kids Team has three goals:Increase the number of children eating school breakfastImprove nutritious snack options in schools, andIncrease opportunity for physical activity during the

school day.

Ohio Action For Healthy KidsOhio Action For Healthy Kids


26/35

Food & Garden Based CurriculumFood & Garden Based Curriculum


27/35

Food Is ElementaryFood Is Elementary

Food is Elementary (FIE) is a unique and vibrant

curriculum introduced into schools and

communities that teach children aboutfood,

nutrition, culture, and healthy living by:

Educating children about the relationship between

food choices and disease prevention

Encouraging a child's natural curiosity and creativity tobe the foundation of learning

Providing children with the life skill of food preparation

through hands-on interactive experience

Introducing healthful foods through the traditions and

arts of different cultures

Involving families and community in classroomteaching, school meals, gardens, and collaborative

mural projects


28/35

The Growing ClassroomThe Growing Classroom

The Growing Classroom is a teacher's

manual featuring step-by-step

instructions and strategies for setting upa garden-based science program and

outdoor classroom activities.

Topics include planning a garden

laboratory, facilitating investigative

lessons on ecology and nutrition, and

involving the community. Includes anexpanded gardening resource section;

grades 2-6.


29/35

Cultivate!Cultivate!


30/35

Form Wellness Team

Visioning


31/35

The Design


32/35

ImplementImplement


33/35

Food Matters Curriculum

Farm to Fork

Food Is Elementary

Community Education

Appalachian Green Teachers

Environmental Education

Lesson Plans

Educator Training


34/35

Molly Jo Stanley

Edible Schoolyard Project/

Farm to School CoordinatorCommunity Food Initiatives

Athens, Ohio

[email protected]

www.communityfoodinitiatives.org
mailto:[email protected]:[email protected]


35/35

More ResourcesMore Resources

growing healthy schools

Documents