Childhood Hunger in New Mexico

 Ranked #1 in the country for childhood hunger.  For many children, the school meals are their main source of nutritious food.

 For many children, the school meals are their main source of food, period.

Childhood Obesity in New Mexico

Obesity is affecting our young; nearly 30% of New Mexico’s 5 year-olds were overweight or obese in 2012. American Indian and Hispanic incoming kindergarten children experience obesity at higher rates than their counterparts.

Percent of Kindergarten Students Overweight and Obese New Mexico 2012 Percent of Kindergarten Students Overweight and Obese by Race/Ethnicity, New Mexico 2012

African American* 8,1 9,6 Combined 17.7

28,1 American Indian 13,0 23,8 Combined 36.8 13,5 14,6 Asian* 7,7 7,7 Combined 15.4

Hispanic 15,0 14,2 Combined 29.2

White 10,3 11,8 Combined 22.1

Overweight Obese Combined Overweight/Obese Overweight Obese Source: New Mexico Department of Health *African American and Asian data has been aggregated to include 2010, 2011, and 2012 results due to small sample sizes www.HealthyKidsHealthyFuture.org

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HUNGER-OBESITY CORRELATION

Why hunger and obesity often co-exist:

 Being overweight can still mean hunger and malnourishment.

 Households with limited resources often try to stretch their food budgets by purchasing cheap, energy-dense foods that are filling in order to stave off hunger. *Maximizing calories per dollar.

 Less expensive, energy-dense foods typically have lower nutritional quality.

HUNGER-OBESITY CORRELATION

The type of food consumed to alleviate hunger does matter:

 Those who are eating less or skipping meals to stretch food budgets may overeat on cheap, energy dense food when food does become available, resulting in chronic ups and downs in food intake contributing to weight gain.

 Cycles of food restriction or deprivation also can lead to an unhealthy preoccupation with food and metabolic changes that promote fat storage – all the worse when combined with overeating poor quality food.

SCHOOL MEAL PROGRAMS

 The New Mexico Public Education Department (NMPED), Coordinated School Health and Wellness Bureau administers several USDA federal school meal programs that provide healthy food to children.

These include:  National School Lunch Program (NSLP)   School Breakfast Program (SBP), BAB Afterschool Snack Program  Fresh Fruit and Vegetable Program (FFVP)   Seamless Summer Option (SSO) Special Milk Program.  Each of these programs helps fight hunger and obesity by providing healthy meals to children.

COST OF POOR NUTRITION

 Costs of creating healthier schools pales in comparison to the price tag of inaction  Students: Hunger, Obesity, Poor academic achievement, Early onset of disease, Reduced career prospects, Low self esteem  Schools: Lower Standardized Test Scores, Reduced funding from absenteeism, Cost of academic remediation  Society: HIGH health care expenses and a workforce unprepared for global competition

SCHOOL BREAKFAST PROGRAM

 Only 2/3 of the (F/R) students participating in the NSLP, also participate in the SBP.  Students who participate in SBP: Significantly improve their cognitive and mental abilities with higher Standardized Test Scores.

 Participation in the SBP was significantly associated with healthier body weights and lower BMI.

 Breakfast After the Bell (BAB)

NEW MEAL PATTERN (NMP)

 Through the Healthy, Hunger-Free Kids Act championed by the First Lady and signed by President Obama, the USDA is making the first major changes in school meals in 17 years.  The New Meal Pattern nutrition standards align our schools’ meals with the latest nutrition science and real world circumstances of America’s schools.

 By improving our children’s diets with more nutrient dense foods, we are educating children to make healthful choices while helping to mitigate the childhood obesity trend and related health issues.

LUNCH MEAL PATTERN

Amount of Food Per Week (Minimum Per Day) Fruits (cups) Vegetables (cups)

Dark green Red/orange Beans/Peas (Legumes) Starchy Other Addl Veg to Reach Total

Grains (oz eq) Meats/Meat Alternates (oz eq) Fluid milk (cups) Grades K-5 2½ (½) 3¾ (¾) ½ ¾ ½ ½ ½ 1 8-9 (1) 8-10 (1) 5 (1) Grades 6-8 2½ (½) 3¾ (¾) ½ ¾ ½ ½ ½ 1 8-10 (1) 9-10(1) 5 (1) Grades 9-12 5 (1) 5 (1) ½ 1¼ ½ ½ ¾ 1½ 10-12 (2) 10-12(2) 5 (1)

BREAKFAST MEAL PATTERN

Amount of Food Per Week (Minimum Per Day) Fruits (cups) Vegetables (cups) Grains (oz eq) Meats/Meat Alternates (oz eq) Fluid milk (cups) Grades K-5 5 (1) 0 7-10 (1) 0 5 (1) Grades 6-8 5 (1) 0 8-10 (1) 0 5 (1) Grades 9-12 5 (1) 0 9-10 (1) 0 5 (1)

AFTER SCHOOL SNACK PROGRAM

 Only 7.5% of children eating the lunch participate in the snack even though it’s an extension of and reimbursed through the NSLP.

Eligibilities:

 SFA’s who participate in NSLP  Must be operated by a school/ school district  Must provide children with regularly scheduled activities that include educational or enrichment activities  The program is open to all children up to the age of 18

AFTER SCHOOL SNACK PROGRAM

    A snack provides 2 of the 4 components:   Milk (1 cup; must follow NMP guidelines) Grains ( 1 serving)   Fruit/Veggie (3/4 cup; Either fruit or 100% fruit juice) Meat/meat alternate (1 oz serving; Yogurt must be 4 oz) Not yet in line with the New Meal Pattern guidelines but the USDA is working on this.

Even though the NMP foods are not mandated, schools can and should still follow the NMP guidelines because it can all be ordered along with the breakfast and lunch meals through your Food Service Director. Can’t serve fruit juice and milk as your 2 components.

CALORIES

 Calorie ranges are based on science and data on children’s food intake  Calorie ranges are weekly averages  Calories do not apply to meal selected by individual student  Student selections may also be above or below the ranges

Resources

    School Meal Pattern Requirements  http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

Whole Grain Resource for NSLP and SBP  http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf

Sodium Reduction   Team Nutrition Healthy Meals Resource System  http://healthymeals.nal.usda.gov/menu-planning/sodium-reduction National Food Service Management Institute  http://www.nfsmi.org/documentlibraryfiles/PDF/20120102035310.pdf

USDA Foods  How USDA Foods Support Meal Pattern Requirements (Chart)  http://www.fns.usda.gov/sites/default/files/Meal_Pattern_USDA_Foods_Chart_Sept2013.pdf

  Complete List of Available Foods  http://www.fns.usda.gov/fdd/foods-expected-be-available USDA Foods Fact Sheets  http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets

Yvonne Zenga Mott Afterschool Coordinator Coordinated School Health and Wellness NM PED

 New Mexico Afterschool Alliance  A broad group representing non-profits, legislators, business, educators, providers and state/local agencies  Mission: To create, strengthen and sustain a statewide system of support for quality Afterschool Programs  www.afterschoolalliancenm.com

Quality afterschool programming is a strategy to strengthen student, school and community nutrition and wellness initiatives.

 High Quality programs  Policy Development  Family Education  Student Education

 Nutrition Education  Physical Activity opportunities offered and are inclusive.  Positive Youth Development is embedded  There are linkages to the school day: e.g. Afterschool garden provides snacks or is part of lunch program  Use of New Mexico Afterschool Alliance (NMASA) Quality Afterschool Standards to guide best practices

Because children are required to spend nearly half their waking hours at school, schools are an ideal arena in which to engage children in healthy eating and physical activity and to reinforce healthy messages and habits.



The Child Nutrition & WIC Reauthorization Act of 2004 required every school district or local educational agency to develop a "local wellness policy" by the start of the 2006-2007 school year.

 The wellness policies should outline what types of snack and meal offerings are appropriate, as well as curricula and activities to promote health and nutrition during the school day and in before/afterschool programs.

Join your school’s Wellness Committee! Engage with afterschool staff about healthy afterschool snacks and meals, as well as program development:Have a voice!

Parent involvement activities can include a nutrition and physical activity.

 Offer healthy cooking classes, gardens and hands-on nutrition education  Engage them as partners in afterschool offerings (Positive Youth Development)  Provide opportunities for youth to share their newly acquired skills and knowledge.

afterschoolalliancenm.com

Moving from Afterschool Snack to a Meal: (It’s easier than you think!)

AND IT IS NO DIFFERENT IN NEW MEXICO………..

• Hungry kids are more likely to experience serious short- and long-term health issues. They tend to have trouble learning and are more prone to behavioral and emotional problems. ( www.nokidhungry.com

)

Why aren’t snacks enough?

• Light snacks are provided at afterschool programs, but c

hildren need more than snacks to make it through the afternoon

What if I told you that there was a way to feed over 57,138 NM kids supper every day?

• • • According to the NM After School Alliance, 57,138 kids in New Mexico participate in afterschool programs.

75,844 school age kids are alone and unsupervised during the hours after school.

Food = People will come

Funding is available to serve meals

• • • • The Child and Adult Care Food Program (CACFP) provides funding for a meal in addition to or instead of a snack After school programs can provide a supper Must be a program that operates after school, on weekends and during school holidays Must be located in a low-income area

What are the benefits?

• • • •

More hungry children and teens will eat nutritious meals

Parents stretch food dollar Afterschool programs will save money on food so the organization can provide additional programming or serve more children Afterschool Programs will attract more students/help them learn and stay safe when school is out

It pays to participate!

• • The Afterschool Meal Program can save $$ if part of the budget is already used on food. Programs can receive a federal reimbursement of approximately $3.00 for each supper. Example: An afterschool program serving 50 children a meal and snack could receive approximately $31,100 per year through the Afterschool Meal Program.

Common Questions

When can it be served?

• The meal can be served at any point during the afterschool program

Can we serve both a snack and supper?

• • • Yes! Depending on the length of the program CACFP determines the length of time between meal services

Please consider serving both the snack and supper if your program is longer than 2 or more hours

What if we do not have a place to prepare our meals?

• • • Afterschool programs can purchase prepared meals OR prepare meals on site – depending on what works best Potential vendors include: • the school food service department • • community kitchens food banks • private catering companies Programs with limited refrigeration space can store meals in coolers

Meals can be served hot or cold

• • • •

Examples of Hot Meals

Baked chicken, whole wheat roll, cucumber sticks, sliced peaches, low-fat milk Vegetable pizza, fresh green beans, grapes, low-fat milk Bean quesadilla, corn, watermelon, low-fat milk Rotini with meat sauce, diced pears, baby carrots, low-fat milk • • •

Examples of Cold Meals (sandwich, wrap, or pita pocket)

Turkey sandwich on whole wheat bread with sliced tomatoes and lettuce, fresh pear, low-fat milk Chicken in a whole wheat wrap with baby carrots, apple slices and low-fat milk Tuna salad in a pita pocket with sliced tomatoes and lettuce, orange slices, low fat milk

How do we get started?

1. Encourage your school/school district to think outside the box by providing nutritional afterschool meals and make sure they are award of the benefits to the students, the school and the community 2. Contact the Afterschool Meal Program at Children, Youth and Family’s Department (CYFD) Family Nutrition Program: (505) 841-4856 (in Albuquerque) or (505) 827-9961 (in Santa Fe). or visit their website at www.newmexicokids.org

Additional info can be found at the Food Research and Action Center’s Afterschool resources Center at www.frac.org

The Community Eligibility Provision (CEP)

HEALTHY HE AL TH P.E. & ED & ST AF F WE LIF NUTRITION LL E S ACTIVIT NE STUDENTS SS KIL Y LS FA M IL CH PA OO RT HE SOCI L, C NER AL EN OM SH IP TH VIR AL & M WELL . Y & ON SA FE MEN EMO TION -BEIN G AL HEALTH SERV ICES MEDIA BUSINESS EDUCATIONAL SYSTEMS FA MIL IES PUBLIC SERVICES COMMUNITY CULTURAL TRADITIONS T H E N E W E S T A L T E R N A T I V E P R O V I S I O N E F F E C T I V E F O R N M J U L Y 1 , 2 0 1 4 S F A ’ S H A V E U N T I L A U G U S T 3 1 T O D E C I D E M I C H A E L C H A V E Z S T A F F M A N A G E R C O O R D I N A T E D S C H O O L H E A L T H A N D W E L L N E S S B U R E A U

Overview

   Background/History Requirements Questions & Discussion

Background/History

History

  Healthy, Hunger-Free Kids Act of 2010  Provides an alternative to household applications for free and reduced price meals  Offers all students free meals in high poverty LEAs and schools  CEP schools do not take applications, but use existing data to provide free meals to all students Intended to improve access to free meals in high poverty areas while reducing administrative burdens

Background

 Phased in over a period of three years in a limited number of States  District of Columbia, Illinois, Kentucky, Michigan, New York, Ohio, West Virginia, Florida, Georgia, Maryland, and Massachusetts  Will be available nationwide beginning July 1, 2014 and SFA’s have until August 31 to decide whether to participate.

Community Eligibility Is Being Phased In

Nearly 1 Million Children Are Already Benefitting From Community Eligibility

CEP Requirements

49  SFAs may elect CEP for all sites, individual schools, or a group of schools.  To be eligible, the LEA, individual school, or group of schools must have an identified student percentage of at least 40%.  Identified students are those certified for free meals either through direct certification (SNAP, or notification/letters from FDPIR, TANF, Migrant, Headstart, etc)

Requirements for Participation

 Have a minimum percentage (≥ 40%) of identified students in the school year prior to implementing CEP  Serve free lunches AND breakfasts to all students for 4 years  Count total breakfasts and total lunches served to students daily  CEP schools will not collect household applications for free and reduced price meals and will not conduct verification

Election and Eligibility Criteria

 Eligible school or group of schools must have an identified student percentage of at least 40% (reflective of April 1 st ) of the school year prior to implementing CEP.

 LEAs can submit applications by June 30 to begin CEP in SY 14-15 beginning July 1, 2014 but they have until August 31, 2014 to decide whether to participate.

 Participation is an LEA level decision but requires concurrence from PED.

Who Are “Identified Students”?

Children certified for free meals without submitting a school meal application

Includes children who are directly certified (through data matching or letter method) for free meals because they live in households that participate in the o o o o Supplemental Nutrition Assistance Program (SNAP) Temporary Assistance for Needy Families Cash Assistance (TANF) Food Distribution Program on Indian Reservations (FDPIR) Applications with case-numbers are categorically eligible for free-meals, but they are not included in the “identified student” percentage

Who Are “Identified Students”?

Includes children who are certified for free meals without application because they are: • Foster care- Need State Agency documentation to count.

• Head Start • Homeless- Classified homeless by State Agency PED Homeless Education Site Coordinator Dana Malone phone: (505) 827-1464 email: [email protected]

• Migrant-Certificate of Eligibility PED Migrant Education Coordinator : Louie Torrez phone: (505) 827-1864 email: [email protected]

Meal Reimbursements with CEP

The reimbursement rate for both lunch and breakfast is determined by multiplying the percent of Identified Students by a 1.6 multiplier. The resulting number is the percent of meals reimbursed at the “free” reimbursement rate, with the rest reimbursed at the “paid” rate.

Percentage Identified Students

40% 45% 50% 55% 60% 65%

Percentage Free

64% 72% 80% 88% 96% 100%

Paid

36% 28% 20% 12% 4% 0

Resources

USDA CEP Website http://www.fns.usda.gov/school-meals/community-eligibility provision USDA CEP Proposed Rule: http://www.gpo.gov/fdsys/pkg/FR-2013-11-04/pdf/2013-25922.pdf

FRAC School Board Presentation: eligibility/ http://frac.org/federal foodnutrition-programs/national-school-lunch-program/community-

Questions & discussion

CONTACT INFORMATION

Donia Intriere, Nutrition Coordinator [email protected]

Yvonne Zenga, MOTT Afterschool Coordinator [email protected]

Dana Malone, Homeless Education State Coordinator [email protected] Michael Chavez, Student Nutrition Assistant Director [email protected]