Unhealthy dietary influences are a great factor in the
growth of childhood obesity. Portion sizes of food and
soft drinks served at fast food restaurants are somewhat at
fault for this epidemic. Portion sizes have greatly
expanded; McDonald's French fries were originally sold in
two-ounce portions. Today's "super size" fries are nearly
seven ounces. Eight ounces was the original size of a
vending machine Coke; this has expanded to twenty ounces
(Mrdjenovic, Gordana, "Nutritional and energetic
consequences of sweetened drink consuming in 6 – to 13 –
year-old children," The Journal of Pediatrics, 2003, p.
605).
Soft drinks are the leading source of added sugar in
children's diets. A 20 ounce serving of soda contains 17
teaspoons of sugar. As soft drink intake increases, milk
intake subsequently decreases resulting in inadequate
calcium and vitamin intake that may contribute to
osteoporosis later in life. The caffeine in soft drinks
can also interfere with sleep patterns, impacting school
performance (Schwartz, Robert P., "Soft drinks taste good,
but the calories count," The Journal of Pediatrics, 2003,
p. 599).
Beverage companies blame the obesity epidemic in school
children on the decline in physical activity. They are
partly correct; however, it would take almost 40 minutes of
moderate exercise to burn the calories from one 20 ounce
soda (Schwartz, p. 599).
According to interviews I conducted with teachers, the
majority of the milk sold in schools is either two percent
or whole milk. The dietary guidelines for Americans
recommend that school-age children have a diet low in total
fat, saturated fat and cholesterol (cspinet.org). In a
child's diet, milk is often the largest source of saturated
fat.
For the prevention of future osteoporosis, it is important
that children consume plenty of calcium since 95 percent of
maximum bone density is attained by age 18. Children need
the fat in whole milk for neural development, but only
until age two. One percent and fat free milk provide the
calcium children need for strong bones, but without the
saturated fat that can contribute to obesity and heart
disease later in life (cspinet.org).
One glass of whole milk has as much saturated fat as five
strips of bacon. Two percent milk is not much better,
being equal to about three strips of bacon. This is very
important to note, because children drink up to three
servings of milk per day combined between school and home.
Switching to one percent milk or fat free milk is one of
the easiest ways for children to get the calcium and
vitamins they need while reducing their saturated fat
intake and heart disease risk. Children who drink one cup
of one percent milk instead of the same amount of two
percent milk during the school day would cut almost 19
pounds of fat from their diet during their 13 years of
school (cspinet.org).
Public schools are required by the National School Lunch
Program to prepare meals that contain one third of the
Recommended Dietary Allowance for protein and iron and no
more than 30% of calories from fat. However, a USDA
survey showed that a typical school meal still contains at
least 35% of calories from fat (www.msnbc.com). Even
worse, competitive foods and beverages are not part of the
reimbursable Federal School Meals programs are not required
to meet nutritional standards and are either sold as part
of cafeteria food service (such as ice cream and pizza) or
through other venues within schools such as vending
machines and school stores.
Education about nutrition is a key component to the success
of dietary changes and involving parents can only be
beneficial to guarantee the success of the programs.
Nutritional programs offer great potential for use within
the public school system. There are several innovative
programs that all have the possibility for successful
implementation within schools.
The one percent or less school program was created by the
Center for Science in the Public Interest (CSPI). A
school-based nutrition-education campaign kit is available
for purchase to promote the drinking of one percent or fat
free milk in school and at home. When a school signs up
for the program, they receive a kit tailored to their
school's needs including signs to place in the cafeteria,
directions for conducting taste tests, class activity
lessons and flyers for parents. This program is appealing
on several levels. It is designed to involve children in
promoting healthy choices for themselves, their families
and friends. It is also a very low cost to participating
schools. The kit itself is only $65.00.
With the goal of finding out if children would choose
healthy snacks over junk food, the United States Department
of Agriculture (USDA) awarded grants totaling $6 million to
schools through a Fruit and Vegetable Pilot Program (FVPP)
for the 2002-2003 school year. The grants were used to
provide each child in 107 elementary and middle schools
with free fresh fruits and vegetables. The intent of the
FVPP is to determine the feasibility and the success of
such a program. The program has proven so far to be
overwhelmingly successful and it is looking hopeful that
this project will continue beyond the pilot (Buzby, Jean
C., Guthrie, Joanne F., Kantor, Linda S. "Evaluation of the
USDA fruit and vegetable pilot program," 2003, p. 1). The
average cost of this program was $94 per student for the
year (Buzby, p 12). Fresh fruits and vegetables were
distributed to children through kiosks and free vending
machines and some were served in classrooms as snacks.
Over 90% of the participating schools provided nutritional
education in conjunction with the program either by
incorporating it in a lesson or as a health class. Some
remarkable statistics emerged from the project. One school
noted 25% fewer doughnuts sold at breakfast, one had a 50%
decline in lunchtime dessert sales and a middle school
noted candy sales dropped from an average of 850 pieces per
week to 300 during the program (Buzby, p. 1).
There are simple changes schools can make to improve the
healthy eating habits of their students. Breakfast at
school is associated with increased math grades, fewer
absences and improved classroom behavior
(www.archpedi.ama-assn.org). According to the Food and Drug
Administration (FDA) regulations, a cereal must contain 51%
whole grain by weight to claim that "diets rich in
whole-grain foods…may help reduce the risk of heart disease
and certain cancers." Fiber is a major component of whole
grain, so ensuring there are at least two grams of fiber
per serving also serves as a good indication of adequate
whole grains in the cereal. As easy way for schools to
change the breakfast selections into a healthy option for
children is to add fresh fruit and whole grain breads and
cereals that meet the above criteria (Bistran, Bruce, M.D.,
Ph.D., Willett, Walter C., M.D., "Are you eating the right
kind of breakfast cereal?" Harvard Health Letter, May 2003,
p.2)
The fat content of school lunch programs needs to be
lowered to a level in compliance with the Federal school
meals program. Replacing unhealthy competitive foods, such
as the ice cream sold at lunch, with healthy choices and
eliminating vending machines that are accessible to the
elementary school children would be a tremendous step in
improving children's eating habits at school.
----------------------------------------------------
Gurion Blattman is a lifelong athlete and fitness expert
with over 20 years experience in the health and fitness
industry. A graduate of Northeastern University, he is a
Certified Professional Trainer by the National Academy of
Sports Medicine. Based in Darien, Connecticut,he has
trained and coached men, women and children of all ages as
well as professional athletes. http://www.gurionblattman.com
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