Why is Child Nutrition Important?Why is Child Nutrition Important?Jump on Board for Healthier StudentsJump on Board for Healthier Students

Norfolk Public SchoolsNorfolk Public SchoolsPrimary & Secondary StudentsPrimary & Secondary Students

Dyani Meggett-Sowell, Ph.D. studentWalden University

PUBH 8165-1 Environmental HealthWinter 2010

Introduction

To motivate the Norfolk Public School System, Virginia Department of

Education, Virginia Board of Education, and the Child Nutritional

Services to share the responsibility to improve the nutritional environment

within the primary and secondary schools with the parents, students, and

other community sponsors.

To highlight the importance of nutrition.

Why is Nutrition Important?

It is needed for adequate energy

Normal growth and development

Cornerstone of preventive medicine

Essential in the management of chronic diseases

(AJCN , 2003)

Nutritional Facts

Nutrients are substances in food that provide energy and structure to

regulate body processes

Essential nutrients must be consumed to maintain good health

(Grosvenor & Smolin, 2006)

Nutritional Facts Cont.

There are six primary nutrients that are needed to remain alive, healthy, to grow and reproduce

◦ Carbohydrates◦ Lipids◦ water◦ vitamins◦ proteins ◦ minerals

(Grosvenor & Smolin, 2006)

Statistical Data

According to the Journal of the American Medical Association (1999),

280,000 annual deaths in the United States are attributable to obesity, and

obesity related diseases.

(Allison, Fontaine, Manson, Stevens, & VanItallie, 1999)

Health Risk

Chicken fingers, French fries, and hot dogs may sound like the choices at a

fast food restaurant, but they are also popular school lunch items which

can lead to health problems to include:

Obesity

Chronic diseases (high blood pressure, diabetes, heart disease)

Development disparities

Learning difficulties

Obesity

According to the Texas Heart Institute (2009) a study done by the American

Academy of Child and Adolescent Psychiatry, found that between 16%

and 33% of children and teenagers are obese.Risk Factors: Eating more fat than they are burning Gender Genetics Aging Illness Lifestyle(Texas Heart Institute, 2009)

Chronic DiseasesResearch done at the Children’s hospital of Boston and the Harvard school of

Public Health proved that children who consume drinks and foods that

contain more than the recommended daily dose of sugar will lead to

obesity. Moreover, obesity can lead to heart disease, diabetes, and high

blood pressure.

(Barker, 2003)

Diabetes

According to CDC (2008) “diabetes is one of the most common chronic

diseases in children and adolescents; about 151,000 people below the age

of 20 years have diabetes”.Causes: Low physical activity Consumption of foods high in sugar Obesity Race Genetics

(CDC, 2008)

Heart Disease

Heart disease is not usually a cause of death in children and teens but with

prolonged abuse it will cause death as an adult. Risk Factors

◦ High blood pressure◦ Obesity◦ Smoking◦ High cholesterol◦ Physical inactivity

(Texas Heart Institute, 2009)

Daily Nutritional Requirements

Food Group Daily Recommendation Typical Diet

Grains 6–11

Vegetables 3–5

Fruits 2–4 Dairy 2–3 servings

Meats 2–3 servings

Fats and sweets less than 30% fat; limit The typical diet contains 33%

added sugars to less than fat and includes 19 teaspoons 12 teaspoons per

day of added sugars per day

( Cleveland, Cook, Wilson, et. al, 2010)

Recommended Dietary Allowances

The USDA offers reimbursement to all schools who participate in one of

their school lunch programs which will provide the students with the

minimum recommended dietary allowance:

Protein

Calcium

Iron

Vitamin A and C(USDA,2009)

Nutritional Information of French Fries

A student is putting 4.1 grams of

saturated fat and 140.5 mg of sodium

in their bodies just from eating 10

French fry strips per serving. The

high amount of sodium and fat

substances can contribute to health

risk in the long run.

(Quite Healthy Technology, 2009)

Vending Machine Access

Vending machines are packed with sugary snacks which contribute to

chronic disease and obesity.

What to do with them?The replacement of sugary snacks with healthy snackswill help reduce the health risks.

How Can We Help?

Begin labeling food products with nutritional facts

Use a Nutrient Standard Menu Plan (NSMP)

Provide food safety education

Purchasing foods that are high in nutrients and less in fat.

Growing together as a community to learn and teach about healthy eating

Suggested Sites for Additional Information WIC Program (2009). The Virginia WIC program. Retrieved January 27,

2010, from http://www.vahealth.org/wic/General%20Info/index.htm. This site provides information on nutrition education and how to obtain supplemental food sources.

Economic Research Services (2009). Food assistance and nutrition programs. Retrieved January 25, 2010, from http://www.ers.usda.gov/Briefing/FoodNutritionAssistance/background.htm. This site provides information on the supplemental food programs available for low-income families.

Suggested Sites for Additional Information Cont.

Food and Nutrition Services (2010). Nutrition assistance programs. Retrieved January 27, 2010, from http://www.fns.usda.gov/fns/. This site provides children and low-income people access to food, a healthful diet, and nutrition education.

Food and Nutrition Services (2009). School Meals. Retrieved January 27, 2010, from http://www.fns.usda.gov/cnd/ . The site provides information on different school meal plans and links to nutritional facts.

Food and Nutrition Services (2009). Child and Adult Care Food Program. Retrieved January 27, 2010, from http://www.fns.usda.gov/cnd/care/. This site provide links for nutritional programs that provide meals to children and elderly adults on a daily basis.

References AJCN (2003).What is nutrition? American Journal Clinical Nutrition,

77(5), 1093. Retrieved January 20, 2010, from http://www.ajcn.org/cgi/reprint/77/5/1093

Allison, D.B., Fontaine K. R., Manson, J. E., Stevens, J., & VanItallie, T. B. (1999). Annual deaths attributable to obesity in the United States. Journal of the American Medical Association, 282(16). Retrieved

January 22, 2010, from http://www.ers.usda.gov/publications/FoodReview/May2001/FRV24I2c.pdf

Barker, B. (2003). Junk food in schools: Vending machine sales at the

expense of student health?. Retrieved January 22, 2010, from http://www.mc.vanderbilt.edu/lens/article/?id=64

References Cont. CDC (2008). Diabetes project. National Center for Chronic Disease

Prevention and Health Promotion. Retrieved January 23, 2010, from http://www.cdc.gov/diabetes/projects/cda2.htm

Cleveland, L. E., Cook, A. J., Wilson, J. E., et al (2010). Pyramid servings data, ARS Food Survey Research Group. Retrieved January 20,

2010, from www.barc.usda.gov/bhnrc/foodsurvey/home.htm.

Google.com (2009). Nutrition matters, (Image). Retrieved January 19, 2010, from http://healthcareinindia.wordpress.com/2008/06/27/intak e-of-nutrition-for healthy-living/

Grosvenor, M. & Smolin, L. (2006). Nutrition: Everyday choices. Hoboken, New Jersey: John Wiley & Sons.

References Cont. Saad, L. (2007). Parents indicate school cafeterias to do better: Though

most say lunches are nutritious, two-thirds of Americans say more healthy food should be offered. Gallop.com. Retrieved January 22, 2010, from http://www.gallup.com/poll/28402/parents-indicate-sc...

Texas Heart Institute (2009). Heart Disease Risk Factors for Children and Teenagers. Retrieved January 23,2010, fromhttp://www.texasheartinstitute.org/hic/topics/hsmart/children_risk_factors.cfm

USDA (2009). Food and nutrition. Retrieved January 23,2010, from http://www.ers.usda.gov/Browse/view.aspx?subject=FoodNutritionAssistace

References Cont. Quite Healthy Technology(2009). French Fries, Frozen, Pan Fried,

Cottage-Cut, Prepared, Heated in Oven, w/Salt. Retrieved January 22,2010, from http://quitehealthy.com/.../french-fries/118401.html