Stepping Up for School Nutrition: USDA’s Efforts

Marisol BeneschProgram Analyst

Child Nutrition Division Food and Nutrition Service, USDA

Stepping Up for a Healthier School EnvironmentNY State Education Department

April 16, 2008

Presentation Outline• Goal of school meal programs

– National School Lunch Program (NSLP)– School Breakfast Program (SBP)

• Need for changes– School Nutrition Dietary Assessment (SNDA III)

• USDA’s efforts– Institute of Medicine (IOM)– Team Nutrition (TN)– Healthier US School Challenge (HUSSC)– Local school wellness policies– Program reauthorization

National School Lunch Act

• National School Lunch Program (NSLP)-1946

• Sec. 2 of NSLA:

“…to safeguard the health and well-being of the Nation’s children…”

Current Nutritional Requirements • Nutrient & calorie levels’ weekly averages must meet USDA

standards:

– 1/3 of 1989 RDA for protein, calcium, iron, vitamin A and vitamin C (lunches); 1/4 of RDA for these nutrients (breakfasts)

– Appropriate level of calories for each age/grade groups

• Meals consistent with 1995 Dietary Guidelines for Americans:

– Limit the percent of calories from total fat to 30% and from saturated fat to less than 10% of the total calories offered

– Reduce sodium and cholesterol levels

– Increase the level of dietary fiber

Need for Changes• Sec. 9(f)(1)(A) of the NSLA requires that school

meals reflect the latest Dietary Guidelines for Americans (DGAs)

• Current nutrition standards are based on the 1995 DGAs and 1989 Recommended Dietary Allowances

• Childhood overweight and obesity trends• USDA findings:

– School Nutrition Dietary Assessment (SNDA III)• State Agency findings:

– School Meals Initiative (SMI) Reviews

SNDA III• SNDA studies measure changes in the nutritional quality

of school meals.

• SNDA III collected data from a nationally representative sample of districts, schools and students in SY 2004-2005.

• The nutrient content of the meals offered and served was compared to USDA’s current standards.

• Students’ diets were assessed using the Dietary Reference Intakes.

SNDA III: Key Findings

In SY 2004-2005:• Most schools offered and served lunches

meeting standards for protein, vitamins A & C, calcium and iron.

• More schools served lunches meeting standard for saturated fat than in SY 1998-99 (SNDA II).

• Less than one-third of public schools offered or served lunches that met the standards for fat and saturated fat.

• Sodium levels in lunches served remained high.

Top Sources of Total Fat and Saturated Fat in NSLP Lunches

Saturated fat• Pizza products• Condiments/spreads• 2% milk• Salad plates/salad bars• Hamburgers and

cheeseburgers

Total fat• Salad dressings• Condiments/spreads• Pizza products• Peanut butter

sandwiches• French fries

Competitive Foods• Competitive foods were widely available,

especially in middle and high schools:– A la carte sales– Vending machines– Fundraisers

• At all school levels, competitive foods were most often consumed at lunch.

• A la carte sales during lunch:– 1/3 elementary schools– 2/3 middle and high schools

Competitive Foods – cont.

• Consumption of competitive foods increased from elementary school to middle school and from middle school to high school.

• NSLP participants were less likely than non-participants to consume competitive foods in school (19% of participants vs. 37% of non-participants).

Competitive Foods – cont.

• Most commonly consumed competitive food for participants and non-participants:– Candy– Cookies/cakes/brownies– Carbonated soda & juice drinks

Competitive Foods – cont.

• The competitive foods consumed by non-participants provided more calories and were significantly higher in fat and saturated fat than the competitive foods consumed by NSLP participants.

• Students who consumed competitive foods obtained more than 150 calories from foods that were low in nutrients and energy dense.

SNDA III online

The SNDA-III Summary of Findings and Full Report (3 volumes) are available on the FNS web site:

http://www.fns.usda.gov/oane/

SMI Reviews

• Many SFAs continue to have difficulties:– Meeting the nutrition standards– Following standardized recipes– Serving correct portion sizes– Following Nutrient Standard Menu Planning

correctly

Action Plan• FNS to provide materials to emphasize and

support 2005 DGAs (practical Fact Sheets)• FNS and State Agencies (SAs) to increase

training and technical assistance efforts• SAs to require prompt corrective action and

follow-up to ensure change• SAs to increase the use of overclaims for

significant noncompliance or failure to promptly implement corrective action

• FNS exploring combining CRE and SMI

Implementation of 2005 DGAs

• Seeking assistance from the Institute of Seeking assistance from the Institute of Medicine (IOM) to update the meal Medicine (IOM) to update the meal patterns and nutrient standards for the patterns and nutrient standards for the NSLP and SBPNSLP and SBP

• IOM agreement signed Feb. 11, 2008IOM agreement signed Feb. 11, 2008

• IOM recommendations will serve as the IOM recommendations will serve as the basis for rulemakingbasis for rulemaking

Implementation of DGAs – cont.

• IOM is convening an expert panel for the study (Virginia Stallings, MD, panel chair)

• Panel to include experts in nutrition and NSLP/SBP operations

• Contract allows public input

• IOM’s findings and recommendations to be released to the public

• Rulemaking will follow IOM study

Implementation of DGAs – cont. • USDA continues to emphasize the 2005 DGAs.USDA continues to emphasize the 2005 DGAs.

• Memo issued Dec. 17, 2007 (SP-04-2008) providesMemo issued Dec. 17, 2007 (SP-04-2008) providesStates guidance to move toward the 2005 DGAs. States guidance to move toward the 2005 DGAs.

• SAs should encourage SFAs to begin implementing the SAs should encourage SFAs to begin implementing the applicable DGAs within current program requirements. applicable DGAs within current program requirements.

• DGAs Fact Sheets to provide practical tips on updating menus and recipes, and to serve as training materials.– Low-fat milk, cheese and yogurt– Fruit– Whole grains– Trans fat

Team Nutrition Publications• What’s New:What’s New:

– Team Up at HomeTeam Up at Home– Enjoy MovingEnjoy Moving– Empowering YouthEmpowering Youth– Nutrition EssentialsNutrition Essentials– Power of ChoicePower of Choice

• Materials can be Materials can be ordered or ordered or downloaded from: downloaded from: teamnutrition.usda.govteamnutrition.usda.gov

Team Up At Home• Presents Presents MyPyramidMyPyramid

concepts in a clear and concepts in a clear and easy to understand easy to understand formatformat

• 36-page book 36-page book encourages parents and encourages parents and children to complete children to complete hands-on activities hands-on activities togethertogether

• Available to order (TN Available to order (TN Schools only) or Schools only) or downloaddownload

• May 2007May 2007

Enjoy Moving

• Targets elementary school childrenTargets elementary school children• Full-size poster and 8 ½ by 11 flyer also availableFull-size poster and 8 ½ by 11 flyer also available

– 2-sided: includes detailed information for each activity level of 2-sided: includes detailed information for each activity level of the pyramidthe pyramid

• Available to order (TN schools only) or downloadAvailable to order (TN schools only) or download• July 2007July 2007

Empowering Youth• Targets middle and high school Targets middle and high school

students students • Can be used in classrooms and Can be used in classrooms and

other youth programs other youth programs • Hands-on activities, games and Hands-on activities, games and

discussion groups discussion groups • Empowers youth to improve Empowers youth to improve

their school environmenttheir school environment• Encourages teachers to serve Encourages teachers to serve

as role modelsas role models• May 2007May 2007

Nutrition Essentials

• Six lessons for Six lessons for middle and high middle and high school studentsschool students

• Five colorful postersFive colorful posters

• Interactive CD, which Interactive CD, which includes gamesincludes games

• April 2007April 2007

Power of ChoicePower of Choice• For use by after-For use by after-

school program school program leaders working with leaders working with preteenspreteens

• Assists leaders in Assists leaders in helping youth make helping youth make healthy eating and healthy eating and physical activity physical activity choiceschoices

• 2008 – soon!2008 – soon!

The The HealthierHealthierUS School ChallengeUS School Challenge• HUSSC encourages schools to

take a leadership role in helping students make healthy eating and active lifestyle choices

• Recognizes schools that offer more fruits, vegetables, and whole grain products; opportunities for physical activity; and nutrition education

• 206 schools have been recognized (172 Gold, 34 Silver)

Updating HUSSC• The HUSSC was developed and rolled out The HUSSC was developed and rolled out

in the summer of 2004, prior to the release in the summer of 2004, prior to the release of the 2005 DGAs.of the 2005 DGAs.

• A work group (staff from HQ and the ROs) A work group (staff from HQ and the ROs) is currently revising the HUSSC criteria to is currently revising the HUSSC criteria to reflect the 2005 DGAs.reflect the 2005 DGAs.

• Complete revisions expected for SY 2008-Complete revisions expected for SY 2008-20092009

School Wellness Policy• Local schools and communities are responsible

for setting guidelines for other foods available to students on the school campus during the school day.

• According to SNDA III data, 44% of principals reported having a wellness policy in SY 2004-2005.

• USDA supports local communities with information and technical assistance.

• www.fns.usda.gov/tn

School Wellness Policy – cont.

• Demonstration projects in California, Iowa and Pennsylvania– Document development and implementation of

wellness policies by school districts/schools– Measure the effectiveness of implementation– Not a national representative sample study

• Data sources include on-line surveys, interviews, and onsite observations

• Final report in Sept. 2009 (preliminary findings will be shared in near future)

CN & WIC Reauthorization-2009• FNS gathering information on the needs and

concerns of stakeholders– Listening sessions in each FNS region (by Sept. 2008)– Notice in the Federal Register with opportunity for

comments (by Oct. 2008)

• Overarching themes– Strengthening program management and improving

nutrition service– Ensuring access to program benefits– Advancing technology and innovation

• Any ideas on program improvement are welcome

Summary of USDA’s Efforts• Working with the Institute of Medicine to implement the

2005 DGAs• Issuing guidance on practical actions schools can take

now to meet the 2005 DGAs– DGAs Fact Sheet– Team Nutrition publications– Healthier US School Challenge

• Continuing technical assistance efforts– Accompanied SMIs– Local school wellness policies

• Soliciting stakeholder’s input in preparation for program reauthorization

Questions?