1. + Adelaida Irimian, MPH Walden University PUBH 6165-4 Dr. Raymond Thron Spring, 2009

2. + CHILDHOOD AND ADOLESCENT OBESITY Overweight and obesity in the United States have reached epidemic proportions, and the number of obese children, adolescents, and adults has been growing dramatically causing obesity to be a huge public health issue. The cases of children and adolescent obesity has more than doubled in the last 20 years and it has resulted in higher rates of chronic health problems such as cardiovascular disease, diabetes, sleep apnea, certain types of cancer, osteoarthritis, and long-lasting physical and psychological problems.

3. + CHILDHOOD AND ADOLESCENT OBESITY According to Center for Disease Control and Prevention, among children aged 6 to 11 years, the prevalence of obesity has more than doubled over the past three decades, rising from 6.5% in 1980 to 17.0% in 2006. The rate among adolescents aged 12 to 19 years has more than tripled during the same period, increasing from 5.0% to 17.6%.

4. + YOU CAN HELP!!!!!!

5. + HOW???

6. + HEALTHY ENVIRONMENTAL NUTRITION AND LUNCH PROGRAM

7. + SCHOOL ROLES In the United States more than 95% of children and adolescents are enrolled in schools. Students at your school can adopt and maintain a healthy lifestyle by eating and drinking nutritious foods and beverages implemented by this program.

8. + U.S. Department of Agriculture (USDA) Recommends: High fiber diets baked tortilla chips whole-wheat macaroni and cheese whole-wheat bread brown rice toasted oat cereal

9. + U.S. Department of Agriculture (USDA) Recommends: Fruits oranges apples grapes grapefruits bananas pineapples Fruit Juices (100%) Orange juice Apple juice Grape juice Grapefruit juice Pineapple juice

10. + U.S. Department of Agriculture (USDA) Recommends: Vegetables dark green vegetables: broccoli, romaine lettuce, spinach, collard greens orange vegetables: carrots, sweet-potatoes, pumpkin dry beans and peas: chick peas, black beans, kidney beans, lentils, soy beans starchy vegetables: corn, green peas, potatoes and other vegetables: asparagus, bean sprouts, cauliflower, eggplant, tomatoes

11. + U.S. Department of Agriculture (USDA) Recommends: Meats ham Beef Poultry chicken turkey FishNuts Tuna- almonds Salmon- cashews Trout- peanut butter Shrimp- walnuts Eggs

12. + U.S. Department of Agriculture (USDA) Recommends: Dairy products: Milk: low-fat (1%), fat-free (skim), reduced fat (2%), and whole milk. Cheese: cheddar, mozzarella, Swiss, American, parmesan, cottage cheese, and ricotta. Yogurt: fat-free, reduced fat, low-fat, and whole milk yogurt.

13. + U.S. Department of Agriculture (USDA) Recommends: Oils: nuts olives some fish avocados Solid Fats: butter beef fat chicken fat stick margarine

14. + U.S. Department of Agriculture (USDA) Daily Recommendations: GrainsFruitsVegetablesOilsCalorie Intake (Physically Active) Meats, Poultry, Eggs, Nuts Dairy Products Children 4 - 8 years old 4 – 5 ounces 1 – 1.5 cups1.5 cups4 teaspoons1400 -18003 – 4 ounces 2 cups Girls 9 – 13 years old 5 ounces1.5 cups2 cups5 teaspoons1600 – 2200 5 ounces3 cups 14 – 18 years old 6 ounces1.5 cups2.5 cups5 teaspoons2000 – 2400 5 ounces3 cups Boys 9 – 13 years old 6 ounces1.5 cups2.5 cups5 teaspoons1800 – 2600 5 ounces3 cups 14 – 18 years old 7 ounces2 cups3 cups5 teaspoons2400 - 32006 ounces3 cups

15. + NO MORE JUNK AND FATTENING FOODS!!!!!!!!!

16. + HEALTHY ENVIRONMENTAL NUTRITION AND LUNCH PROGRAM Elementary Schools Junior High Schools High Schools

17. + BREAKFAST IN THE MORNINGS FRUITSEGGS Apples- hard boiled Oranges- scrambled with oil Grapefruits Bananas100% FRUIT JUICES Grapes- orange juice Strawberries- grape juice Pears- apple juice Blueberries-grapefruit juice DAIRY Fat-free or low-fat milk Fat-free or low-fat yogurt GRAINS Whole-wheat cereal (toasted oats, corn flakes) Whole-wheat bagels Whole-wheat muffins Whole-wheat oatmeal

18. + SNACKS DURING NUTRITION FRUIT SMOOTHIES: blend fruits with low-fat or fat-free milk or yogurt FRUIT JUICES: 100% fruit juices, orange, pineapple, grapefruit, or grape in small cartons MILK: low-fat or fat-free milk COOKIES: whole-wheat oatmeal or cereal cookies and muffins SNACK BARS: whole-grain or rich in fiber fruit or chocolate bars VEGETABLES: mini carrots, cut-up celeries, cherry tomatoes, and cut-up cucumbers.

19. + HEALTHY LUNCH TIME SALADS: romaine lettuce, corn, olives, tomatoes, whole-grain crackers, little bit of vegetable oil and little bit of balsamic vinegar, or any other low-fat dressings. VEGETABLES: sautéed vegetables with very little vegetable oil and spices, vegetable shish kebobs, and boiled vegetables mixed with some spices and lemon.

20. + HEALTHY LUNCH TIME SANDWICHES AND BURGERS: boneless and skinless chicken breasts, turkey cutlets, lean roast beef, and lean ham in a whole-wheat or whole-grain buns, or whole-grain toast bread, with low-fat American or Swiss cheese, lettuce and tomato.

21. + HEALTHY LUNCH TIME POTATOES: cut up potatoes with spices grilled in the oven and baked potato with shredded low-fat cheese, green onions, or low-fat sour cream. PASTAS and RICE: whole-grain (brown) pastas, whole-grain (brown) rice, whole-grain macaroni and cheese, and whole- wheat tortillas.

22. + HEALTHY LUNCH TIME DESSERT: fruit cocktail, fruit smoothies, whole- wheat oatmeal cookies, whole-wheat chocolate chip cookies, and fruits with fat-free yogurt ice- cream.

23. + BEVERAGE VENDING MACHINES low-fat milk fat-free milk low-fat and fat-free yogurt drink  Yoplait drinks 100% orange juice 100% grape juice 100% grapefruit juice 100% pineapple juice 100% apple juice water bottles

24. + SNACK VENDING MACHINES Whole-wheat pita chips Baked tortilla chips Whole-grain popcorns Whole-grain rice cakes Dried fruit packets Rich in fiber fruit bars Rich in fiber chocolate bars Cereal and oatmeal bars Packets of mixed nuts  almonds, walnuts, cashews, and peanuts Dark-chocolate bars

25. + IMPLEMENT THE PROGRAM: TO HAVE MORE HEALTHIER AND ACTIVE STUDENTS TO HAVE MORE STUDENTS DOING WEEL IN SCHOOLS TO HAVE A HEALTHIER ENVIRONMENT FOR STUDENTS TO LEARN TO HAVE LESS OBESE AND OVERWEIGHT STUDENTS

26. + REFERENCES Berry, D., Sheehan, R., Heschel, R., Knafl, K., Melkus, G., and Grey, M. (2004). Family-Based Interventions for Childhood Obesity: A Review. The Journal of Family Nursing. Vol. 10, Iss. 429. Center for Disease Control and Prevention. (2008). Key Strategies for Schools to Prevent Obesity. Harrington, S. (2008). The Role of Sugar-Sweetened Beverage Consumption in Adolescent Obesity: A Review of the Literature. The Journal of School Nursing. Vol.24, Iss.1, p. 3-12. United States Department of Agriculture (USDA). (2008). Dietary Recommendations. World Health Organization. (2000). Obesity: Preventing and managing the global epidemic.