Transcript Talking Points - Kansas State University
Let’s Give Them Something POSITIVE to Talk About!
Leadership Connections Fall 2012
Meal Talk
Let’s Talk About It!
Students are still hungry!
Trash Kansas in Kansas are healthier this year!
Student athletes are not getting enough food!
Lunch prices increased and quantity of food decreased!
What’s up with condiments?
Why can’t students get seconds?
Students are still hungry!
• • • • Did the student eat breakfast?
Do students have adequate time to eat?
Are students taking all the food that is available?
What time is lunch served?
Facts
• • • • • Increased fruits & vegetables contain fiber that helps students feel full longer.
Calorie levels were established based on current science for specific age/grade groups.
The new meal pattern is based on the 2010 Dietary Guidelines for Americans and does teach/model appropriate portion sizes.
School lunch provides 1/3 of the Recommended Dietary Allowances for students and is not meant to supply enough nutrients/calories for the entire day!
Students have always been hungry after the school day and wanted a snack when they get home from school-this has not changed.
Solutions
• • • • • Encourage and promote breakfast!
Provide choices at lunch.
Encourage self-serve at Food Bars.
Implement the After School Care Snack Program.
Apply for the Fresh Fruit & Vegetable Grant and/or Team Nutrition Grants to provide healthy snacks during the school day.
Student athletes are not getting enough food.
• • • • • Did the athlete eat breakfast?
Are unlimited fruits and vegetables available?
Can second entrees and a la carte be purchased?
Is the athlete properly hydrating?
Does the athlete have access to an afternoon snack either at school or from home?
Facts
• • • • Frequent meals support athletic performance rather than overeating at one meal!
If athletes are not properly hydrated they will feel hungry. Make sure the school wellness policy encourages adequate hydration!
Increased fruits, vegetables and whole grains provide the energy to fuel athletes.
Protein has not been decreased in school lunch. It is found in meat, milk, cheese, meat alternates and dried beans & peas in the amounts needed for athletes based on current nutrition science.
Trash cans in Kansas are healthier this year!
• • • • • • Have you implemented Offer at all grade levels?
Are menu items accepted by your students?
Do students provide input in menu planning?
Are staff members modeling healthier eating and encouraging students to try healthy foods?
Do you offer a choice of fruits and vegetables?
Is nutrition education provided in the cafeteria and classroom?
Facts
• • • • It can take 7 to 10 times for a student to see a new food before they are willing to try it.
• Change takes time, have realistic expectations of gradual increased fruit and vegetable consumption!
School Lunch Programs are modeling healthy meals.
If a student helps grow a food product, they are more likely to try it.
Taste tests with nutrition education can increase acceptance.
What’s up with condiments?
• • • • • Do you allow condiments in reasonable portion sizes?
Are condiments planned as a part of the school meal?
Did you do away with them completely?
Have you tried offering salsa as a healthy condiment choice?
Do you serve a trans fat free margarine or jelly to accompany rolls/bread?
Facts
• • • Condiments are allowed and encouraged in moderation and must be planned carefully.
• High sodium condiments should be used in moderation as Industry works on reducing sodium in these products.
Portion control is key!
Students should be encouraged to use condiments to enhance the natural taste of foods rather than overpower.
Why can’t students get seconds?
Facts
• • • • • Additional servings of fruits and vegetables are allowed at no cost.
• Encourage students to take and eat all that is offered as a reimbursable meal!
Free seconds increase food and labor costs.
Additional portions increase calories.
School districts can allow students to purchase additional foods through a la carte programs.
Child Nutrition Programs provide balanced and nutritious meals for an economical price.
Students don’t like fruits and vegetables!
• • • • • • Are choices being offered daily?
Do you participate in Team Nutrition or the Fresh Fruit & Vegetable Program?
Are taste tests offered?
Do you have a school garden?
Are staff members good role models?
Are fruits and vegetables served in an appealing way?
Lunch prices increased and quantity of food decreased!
Facts
• • • If all food items are taken, amount of food has not decreased!
• Use the new grain factor in Exhibit A to increase grains offered to students!
Students can take unlimited portions of fruits and vegetables.
School meals are a great nutritional value for the price!
What will $2.50 Buy?
• • • • • •
School Lunch
Hamburger Whole Grain Bun Catsup/Mustard Corn Fresh Fruit Skim or Low Fat Milk Note: Unlimited Fruits & Vegetables are allowed.
• • •
Fast Food Restaurant
Dollar Menu Burger Catsup/Mustard/Pickle Small Fries
Have you heard how the Kansas school day is getting healthier?
• Fredonia • Medicine Lodge • Rose Hill • Holy Spirit Catholic • West Franklin
I might want to try that at my school!
What are you doing at your school?
The School Day Just Got Healthier Resources http://www.fns.usda.gov/cnd/healthierschoolday