Perspectives from United Kingdom and United States Policy Makers on Obesity Prevention Workshop Summary (2010) / Chapter Skim
Currently Skimming:
4 School Meal Policies
4 School Meal Policies
Pages 23-30
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 23... ...
In addition to lunch and breakfast, food available during the school day encompasses snacks, vending machines, à la carte cafeteria items, snack bars, and the stores and restaurants located near school buildings, where the offerings may be less healthy. School meals that are healthy and appealing can play a big role in providing nutrients and reducing the intake of unhealthy food.
|
From page 24... ...
The School Food Trust was established in 2005 after Jamie Oliver, a noted celebrity chef in England, called attention to unhealthy school food in a popular television program. The Trust's mission is to "transform school food and food skills, promote the education and health of children and young people and improve the quality of food in schools," including that provided for lunch and breakfast, as well as that offered through vending machines, snacks, classes, and special events.
|
From page 25... ...
FIgURE 4-1 Menu in a secondary school using England's new school meal standards. Figure 4-1.eps landscape, bitmap uneditable
|
From page 26... ...
Challenges include restaurants near school that offer unhealthy food; a physical environment that discourages energy expenditure; and the appeal and relatively lower prices of high-fat, high-sugar foods. Many parents pack lunch for their children thinking they are providing them a healthier meal, but analysis of a typical bag lunch shows this may not be the case.
|
From page 27... ...
A number of strategies incorporated in the school meal programs address childhood overweight and obesity: • modeling healthy food choices that children can bring home; • prohibiting the sale of foods of minimal nutritional value in the school food service area during mealtimes, as well as discouraging their sale in vending machines on the school campus; • supporting schools through Team Nutrition, which provides train ing and technical assistance for food service staff, nutrition educa tion, and school and community support for healthy eating and physical activity; • providing training to food service staff through the National Food Service Management Institute in Oxford, Mississippi; and • changing the composition of foods provided to schools through the school meals programs (about 15 to 20 percent of what schools serve) so they are lower in sodium and sugar.
|
From page 28... ...
4. The Food and Nutrition Service, working together with state agencies, professional organizations, and industry, should provide extensive support to enable food service operators to adapt to the many changes required by revised Meal Requirements.
|
From page 29... ...
8. The committee recommends that agencies of USDA, of other federal de partments, and relevant foundations fund research studies on topics related to the implementation of the new Meal Requirements, children's acceptance of and participation in school meals, and children's health -- especially the following: • Effects of the recommended range of calorie levels on the adequacy of energy intakes for individual children within each of the age-grade categories.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.