growing healthy schools
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Growing Healthy SchoolsGrowing Healthy Schools
Pathways toward implementingPathways toward implementing
wellness in school communitieswellness in school communities
and beyondand beyondKeene Central School, NY
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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
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Assessing the NeedAssessing the Need
At-Large CommunityAt-Large Community
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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
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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
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2003
Center For Disease Control
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2007
Center for Disease Control
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Assessing the NeedAssessing the Need The ClientThe Client
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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
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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
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On average, 40% of students in Southeastern
Ohio participate in the National Free and
Reduced Lunch Program (NSLP)
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Current School LunchCurrent School Lunch
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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.
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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
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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
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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
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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
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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
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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)
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Support and Incentive:Support and Incentive:Existing Policies and ProgramsExisting Policies and Programs
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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
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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.
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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.
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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
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Food & Garden Based CurriculumFood & Garden Based Curriculum
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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
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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.
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Cultivate!Cultivate!
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Form Wellness Team
Visioning
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The Design
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ImplementImplement
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Food Matters Curriculum
Farm to Fork
Food Is Elementary
Community Education
Appalachian Green Teachers
Environmental Education
Lesson Plans
Educator Training
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Molly Jo Stanley
Edible Schoolyard Project/
Farm to School CoordinatorCommunity Food Initiatives
Athens, Ohio
www.communityfoodinitiatives.org
mailto:[email protected]:[email protected] -
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More ResourcesMore Resources