1. Stepping Up for School Nutrition: USDA’s Efforts Marisol Benesch Program Analyst Child Nutrition Division Food and Nutrition Service, USDA Stepping Up for a Healthier School Environment NY State Education Department April 16, 2008

2. 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

3. 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…”

4. 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

5. 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

6. 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.

7. 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.

8. 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

9. 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

10. 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).

11. Competitive Foods – cont. Most commonly consumed competitive food for participants and non-participants: –Candy –Cookies/cakes/brownies –Carbonated soda & juice drinks

12. 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.

13. 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/

14. 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

15. 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

16. Implementation of 2005 DGAs Seeking assistance from the Institute of Medicine (IOM) to update the meal patterns and nutrient standards for the NSLP and SBPSeeking assistance from the Institute of Medicine (IOM) to update the meal patterns and nutrient standards for the NSLP and SBP IOM agreement signed Feb. 11, 2008IOM agreement signed Feb. 11, 2008 IOM recommendations will serve as the basis for rulemakingIOM recommendations will serve as the basis for rulemaking

17. 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

18. 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) provides States guidance to move toward the 2005 DGAs. SAs should encourage SFAs to begin implementing the applicable DGAs within current program requirements.SAs should encourage SFAs to begin implementing the 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

19. Team Nutrition Publications What’s New:What’s New: –Team Up at Home –Enjoy Moving –Empowering Youth –Nutrition Essentials –Power of Choice Materials can be ordered or downloaded from:Materials can be ordered or downloaded from:teamnutrition.usda.gov

20. Team Up At Home Presents MyPyramid concepts in a clear and easy to understand formatPresents MyPyramid concepts in a clear and easy to understand format 36-page book encourages parents and children to complete hands-on activities together36-page book encourages parents and children to complete hands-on activities together Available to order (TN Schools only) or downloadAvailable to order (TN Schools only) or download May 2007May 2007

21. 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 the pyramid Available to order (TN schools only) or downloadAvailable to order (TN schools only) or download July 2007July 2007

22. Empowering Youth Targets middle and high school studentsTargets middle and high school students Can be used in classrooms and other youth programsCan be used in classrooms and other youth programs Hands-on activities, games and discussion groupsHands-on activities, games and discussion groups Empowers youth to improve their school environmentEmpowers youth to improve their school environment Encourages teachers to serve as role modelsEncourages teachers to serve as role models May 2007May 2007

23. Nutrition Essentials Six lessons for middle and high school studentsSix lessons for middle and high school students Five colorful postersFive colorful posters Interactive CD, which includes gamesInteractive CD, which includes games April 2007April 2007

24. Power of Choice For use by after- school program leaders working with preteensFor use by after- school program leaders working with preteens Assists leaders in helping youth make healthy eating and physical activity choicesAssists leaders in helping youth make healthy eating and physical activity choices 2008 – soon!2008 – soon!

25. The HealthierUS 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)

26. Updating HUSSC The HUSSC was developed and rolled out in the summer of 2004, prior to the release of the 2005 DGAs.The HUSSC was developed and rolled out in the summer of 2004, prior to the release of the 2005 DGAs. A work group (staff from HQ and the ROs) is currently revising the HUSSC criteria to reflect the 2005 DGAs.A work group (staff from HQ and the ROs) is currently revising the HUSSC criteria to reflect the 2005 DGAs. Complete revisions expected for SY 2008- 2009Complete revisions expected for SY 2008- 2009

27. 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

28. 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)

29. 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

30. 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

31. Questions?