1. Childhood Wellness and Obesity: Practical Solutions for School Administrators IMPROVING NUTRITION IN OUR SCHOOLS Princeton University March 31, 2006 Tracy A. Fox, MPH, RD President Food, Nutrition & Policy Consultants, LLC tracyfox@comcast.net

2. School Venues Where Food Is Sold or Offered School dining room Vending machines and school stores Parties and classroom snacks Concession stands After school programs Fundraising activities Staff and parent meetings

3. Categories of School Foods/Beverages Federal School Lunch/Breakfast Program: most strict nutrition standards À la carte items available in cafeteria during meal service: very minimal standards and profits go to food service/school All other foods offered outside of the cafeteria walls: no standards or profit restrictions (vending, schools stores, parties, school events, etc.)

4. School Meals vs. a la carte Elementary: higher percentage of students participating in the school lunch program (reimbursable meal that meets strong nutrition standards) Secondary: drops significantly w/ a smaller percentage participating in school meals; majority of students who buy from the cafeteria purchase from the a la carte category (weaker standards-more junk)

5. Competitive Foods Can: decrease participation in school meals, decrease intake of foods offered in school meals, esp. fruits and veggies, lead to higher calorie and lower nutrient intake, lead to the perception that school meals are only for needy children.

6. Do Kids Need Snacks? 2005 Dietary Guidelines for Americans “discretionary calories” 130-360 calorie range for kids Average is about 250 for most moderately active kids –One 20 oz. soda or –2 small (1 oz) bags of chips or –8 cheese and PB crackers Assumes they have already eaten a healthy diet!!

7. Vending Machines & School Stores 43% of elementary schools 74% of middle/ junior high schools 98% of senior high Source: CDC, School Health Policies and Programs Study 2000

8. $$ The Money Issue $$ Success Stories Healthy options can be profitable Vista USD (CA): Child Nutr Services took over operation-profits rose significantly Philly: pilot project in schools - no decrease in sales North County HS (MN): worked w/ Coke rep on improving vended options Aptos MS (CA): PTA-driven pilot to replace lunch & vended offerings w/ healthier choices

12. Success Stories (cont’d) Montgomery County (MD): established strong nutrition standards for vended and à la carte items Fayette County (KY): vending contract changes Union 106 (ME): student council and vending changes

13. Success Stories (cont’d) North Community HS (MN): added vending machines and healthier items; adjusted prices; saw profits Green Bay School District (WI): healthy à la carte line; increased reimbursable school lunch line and profits Hudson Falls School District (NY): New York State School Food Service Association’s “Choose Sensibly” implemented; sales increased

14. Healthy Fundraising Consider: 5K-10K walk/runs gift wrap car washes citrus sales Instead of: bake sales candy, cookie, pizza sales Restaurant-based promotions and discounts OR – JUST ASK FOR THE MONEY!!

15. Healthy Snack Policies Fruit and veggie only policy Lists of acceptable snacks Parent involvement in snack policy Limit parties to once a month Don’t use food as reward

16. Funding Options to Jump Start Initiatives Price adjustments (price healthy items lower; junk food higher PTAs Vending companies Dairy association (low fat/skim only) Health care organizations (local hospitals, insurance companies, medical groups) Local colleges/universities (research interest)

17. USDA Fruit and Vegetable Snack Program Provides FREE f/v as snacks to students in participating schools 14 states; 3 tribes 25 schools in each state/tribe Huge success among all – students, teachers, administrators, parents Lobby/advocate your MOC for expansion Details at: UFFVA.ORG

18. Keys to Success Community advocacy Champions: county leaders’ involvement is key (BOE, superintendent, health councils) Success stories: shows that it can be done – often with a profit Education: constant awareness raising of obesity/health issues Customer service: making healthy options appealing and “cool” Teamwork: among key stakeholders

19. You Hold the Keys to Success - Be the Change You Want to See in the World – In Your Community!

20. Resources