Transcript Healthy Meals at Every Turn - Maryland State Department of

Healthy Choices at
Every Turn
Motivate, Educate, and Activate
Team Nutrition Summit
December 1, 2004
Kathy Lazor, R.D.
Director, Division of Food & Nutrition Services
Montgomery County Public Schools
Guiding Students to Make
Healthy Choices
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Helps growth and development
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Helps prevent childhood health problems
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Helps prevent childhood obesity
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Helps decrease the risk of developing
chronic diseases
Nutritional Standards
Appealing Choices
Religious Needs
Affordable Meals
Food
Safety
Cultural Diversity
Health
Related
Concerns
Perceptions
Commercial
Influences
Student
Preferences
Staying in the Forefront…
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Nutrient Standard Menu Planning option
Central Production Facility – consistent nutritional
content
Accessible nutrition information
Ingredient and preparation modification
Ala Carte/snack guidelines
 Importance of making wise food choices
 Support the nutrition curriculum taught in the classroom
USDA Nutritional Requirements
(adjusted for grade level combinations)
Nutrient
Breakfast Elem/Sec
Elementary Lunch
Secondary Lunch
Calories (Kcal)
483
645
819
Protein (g)
6.7
8.9
16
Calcium (mg)
200
267
400
Iron (mg)
2.5
3.3
4.5
Vitamin A (RE)
158.4
211
300
Vitamin C (mg)
11.3
15.0
18
30% or less
30% or less
30% or less
Less than 10%
Less than 10%
Less than 10%
Total calories
from fat
Total calories
from saturated
fat
Ethnic, Cultural, Religious
Customs & Vegetarian
too…
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Red beans and
rice
Stuffed crust
cheese dippers
Veggie pita
pockets
Mac & Cheese
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Swiss veggie
sandwiches
Veggie egg rolls
Low-fat yogurt
Penne’ pasta with
marinara sauce
Cheese quesadillas
Keeping Up with the
Commercial World
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Chicken/beef/
veggie fajitas
Lo Mein –
vegetable,
chicken & beef
Vegetable &
rice
Stromboli
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Entrée salads:
chef, grilled
chicken, BBQ
chicken, chicken
Caesar
Salad & baked
potato bars
Baked chicken
strips
The Result:
Secondary School Menu
Choice of:
Grilled Chicken Breast Sub
Tuna Salad on Rye
Vegetable Egg Roll w/Duck Sauce
Choice of 3:
Soup w/saltine crackers
Baby Carrots w/dip
Potato Wedges
Steamed Rice
Seasoned Green Beans
Chilled Peaches
1% Chocolate Milk
Calories = 868
Protein = 33 g.
Carbohydrates = 112 g.
Total Fat = 26 g
Saturated Fat = 6 g
Calcium = 444 mg.
Iron = 5 mg.
Vitamin A = 8022 IU
Vitamin C = 31 mg
Sodium = 2088
Fiber = 9 g
Cholesterol = 46 mg
What About the Other
Foods Sold?
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Ala Carte Foods
– 2002-2003 School Year
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50% calories from fat
Donuts will not be offered in middle schools
– 2003-2004 School Year
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30% of the calories from fat
Donuts will not be offered in schools
Vending pilot in 5 high schools and 2 middle schools
What About the Other
Foods Sold?
2004-2005 School Year
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Very specific nutritional standards that apply
to ala carte, vending machines, school stores
and fundraising
Nutritional Standards
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Beverages
– Container size not to exceed 16 ounces except
for unflavored water
– Flavored, noncarbonated water
– Fruit beverages with a minimum of 20% fruit
juice
– Sports drinks to be available in the physical
education area only
– Middle and high schools will resume milk
vending
Nutritional Standards
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Snacks
– Per single serving as stated on the label
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7 grams or less of fat (except for seeds and nuts)
2 grams or less of saturated fat
15 grams or less of sugar (except fresh/dried fruits)
Getting Our Message
Out…
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Menus
Web site
Back to School Night
Bulletin articles
Press releases
Classroom visits
Interviews for school newspapers
MCPS TV
Encouraging Community
Involvement…
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Team Nutrition activities
Agricultural fair booth
School fairs
5-A-Day Campaign to promote fruit and
vegetable consumption
Action for Healthy Kids--Maryland
School Health Council