Elderly Nutrition - Center for Nutrition Policy and Promotion - US ...

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School Lunch Program: Efforts Needed to Improve Nutrition and Encourage Healthful Eating A recent study by the Federal Government’s General Accounting Office found that although schools are moving toward meeting school lunch requirements, more improvements are needed. Lunches meet requirements for nutrients such as protein, vitamins, calcium, and iron, but they do not meet the standards for dietary fat. Also, efforts to encourage healthful eating could be increased. Most students have access to foods of little nutritional value, such as soft drinks and candy, at school. Students may need more exposure to nutrition education to make positive changes in behavior. Barriers to providing nutritious meals and encouraging healthful eating included budget pressures and competing time demands. However, schools had taken a variety of innovative steps to overcome barriers. School lunches contain more vitamin A and C In 1991-92 and 1998-99, the mean nutrient content of elementary and secondary school lunches met the National School Lunch Program standards for vitamin A (300 mcg RE or more for secondary school lunches) and vitamin C (18 mg or more for secondary school lunches). For both of these vitamins, the mean school lunch content increased over this time. In secondary schools, the mean vitamin A and C content of school lunches increased 24 percent. Mean vitamin A and C content of secondary school lunches Micrograms RE 600 500 400 300 200 100 0 418 519 1991-92 1998-99 Vitamin A Milligrams 50 40 30 20 10 0 34 42 1991-92 1998-99 Vitamin C However, school lunches do not meet standards for dietary fat In 1991-92 and 1998-99, elementary and secondary school lunches did not meet the dietary standards for total and saturated fat: 30 percent or less of calories from total fat and 10 percent or less of calories from saturated fat. School lunches had been moving toward the standards over this time. In secondary schools, the average percentage of calories from total fat in school lunches declined 4 percentage points and from saturated fat, 3 percentage points. Average total and saturated fat content of secondary school lunches Percentage calories from fat 40 30 20 10 0 38% 34% 15% 12% 1991-92 1998-99 1991-92 1998-99 Total fat Saturated fat 94 Family Economics and Nutrition Review
Schools offer a mix of foods in addition to school lunches Those parts of the school nutrition environment not regulated by the government (e.g., a la carte cafeteria items and food and beverages in vending machines) offered a mix of foods. Although many schools offered lowfat foods (including fruits and vegetables) in these unregulated places, many also offered foods and beverages of limited nutritional value. In 2000, 36 percent of elementary schools served lowfat baked goods a la carte, while 49 percent served baked goods classified as not low in fat. Percentage of elementary schools offering a la carte lowfat and nonlowfat cookies, crackers, and pastries Lowfat Non lowfat 36% 49% 0 10 20 30 40 50 60 Nutrition education offered a few hours in most elementary schools Percentage of elementary school teachers presenting lessons about nutrition Nutrition education is one way to promote good dietary habits among youth. In 1996-97, most kindergarten through fifth-grade teachers presented lessons about nutrition. Although time and intensity of the instruction mattered, the average total amount of time that teachers devoted to nutrition education was 13 hours per school year. 88% 12% Not presenting Presenting U.S. General Accounting Office, Report to Congressional Requesters. (2003, May). School Lunch Program: Efforts Needed to Improve Nutrition and Encourage Healthy Eating. GAO-03-506. 2003 Vol. 15 No. 1 95
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Research Articles Special Issue Eld
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CENTER FOR NUTRITION POLICY AND PRO
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Research Articles Improving Calcium
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fiber, niacin, and vitamin C than d
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Researchers completed and compiled
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greens were a good source of dietar
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Marketing and education strategies
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Jackson, K.A., & Savaiano, D.A. (20
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The Influence of the Healthy Eating
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Box 1 - Basic definitions of the St
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Treatment and Analysis The HELP was
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Table 2. Pre-test and post-test com
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References American Dietetic Associ
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Using a Concurrent Events Approach
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her daughter and husband, who died
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money started to become depleted be
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References Administration on Aging,
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Measuring the Food Security of Elde
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Scaling Analysis: Do the Elderly an
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that of the item and affirmations o
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food sufficiency question (3.9 perc
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Figure 1. Comparison of item severi
Page 45 and 46: Table 3. Other food problems report
Page 47 and 48: References Andrews, M., Nord, M., B
Page 49 and 50: A Statewide Educational Interventio
Page 51 and 52: the Georgia Division of Aging Servi
Page 53 and 54: Table 2. Fruit and vegetable intake
Page 55 and 56: Many of the participants’ perform
Page 57 and 58: Table 4. Physical activity, knowled
Page 59 and 60: Hackman, R.M., & Wagner, E.L. (1990
Page 61 and 62: these cognitive demands (Buzzard &
Page 63 and 64: Phase II In this phase, 90 differen
Page 65 and 66: Figure. 1. Distributions 1 of perce
Page 67 and 68: This research did not, however, inv
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Page 73 and 74: Table 3. Diet rating of the Healthy
Page 75 and 76: average educational attainment and
Page 77 and 78: increasing portion of the budget mu
Page 79 and 80: women often continue working past a
Page 81 and 82: Table 3. Diet and disease restricti
Page 83 and 84: In 1994, Midwest consumers faced fo
Page 85 and 86: Reduction in Modifiable Osteoporosi
Page 87 and 88: Baseline At baseline, heel BMD, wei
Page 89 and 90: Table 2. Baseline and post-interven
Page 91 and 92: Table 4. Ethnic differences between
Page 93 and 94: Katzman, R., Brown, R., Fuld, P., P
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Page 101 and 102: Expenditures vary by age Expenses o
Page 103 and 104: Consumer Prices Consumer Consumer P
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Page 107: Guidelines for Submissions to Famil
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