OBESITY IN MISSISSIPPI

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moving forward - Policy InitiativesPolicy Initiative No. 2Replace Fryerswith Combi-Ovensin School KitchensMississippi’sSchoolBreakfastProgramhad a totalparticipationof 192,593children,equating to32,444,362breakfastsserved in the2008-2009school year.THE CHALLENGEIn the 2008-2009 school year, Mississippi’s School Lunch Programserved 404,694 students a total of 68,147,157 lunches. Of those lunches,32 percent were paid, 8 percent were reduced price, and 58 percent werefree. Traditionally, schools look for ways to cook large amounts of food thatkids will eat. Typically, this has meant frying food such as French fries andchicken nuggets, contributing to unhealthy eating patterns and failing tointroduce critical vitamins and nutrients school children need in their diets.Combination oven/steamers allow food to be cooked with dry convectionheat, fan-assisted steam, or both, which reduces the number of calories and fatwhile preserving the taste. The exterior of foods can be browned and crisped,much like frying, while still retaining interior moisture without the use ofcooking oils. The ovens also allow multiple items to be “oven fried” at onetime without any flavor transfer between foods. Some combi-oven equipmentoffers significant energy savings compared to traditional cooking methods.According to the Office of Healthy Schools, replacing traditional fryers withcombi-ovens in schools can improve children’s health in several ways:• Food, including vegetables, prepared in combi-ovenslooks appealing, encouraging children to enjoy healthier items.• Popular “kid foods” like French fries andchicken strips are available in healthier and tasty versions.• Serving baked instead of fried foods can make a significantdifference in the calories, fat, and saturated fat that children consume.3 millionis the total number of calories inFrench fries eliminated in one school yearat just two of Starkville’s schools thatswitched from fryers to combi-ovens.NATIONAL SUCCESSTexas was one of the firststates to begin phasing outfryers and switching to combiovens.The Texas Departmentof Agriculture released a TexasPublic School Nutrition Policyto provide a healthier schoolenvironment for children.The policy requires all publicschools to eliminate deep-fatfrying as a method of onsitepreparation for foods servedas part of reimbursable schoolmeals and a la carte options.Fried potato products suchas French-fries that have beenpre-fried by the manufacturermay be served as long as theyare heated by a method otherthan deep-fat frying in theschools. These servings arenot allowed to exceed 3 ounces,may not be offered more thanonce per week, and studentscan only purchase one servingat a time. Baked potatoproducts – such as wedges,whole, or new potatoes,– thatare produced from raw potatoesand have not been pre-fried,flash fried, or deep fat-friedin any way may be servedwithout restriction. For schoolsthat did not need equipmentupgrades, the policy hadto be implemented withina year. A transition periodof four years was granted forthose schools that requiredequipment upgrades.20
A project funded by the POWER initiative<strong>MISSISSIPPI</strong>’S SUCCESSDuring spring 2007, theStarkville School District,through support from theOffice of Healthy Schoolsand the Bower Foundation,conducted a pilot projectexamining the feasibility ofreplacing fryers with combiovens.The school chosen wasStarkville High School, withan enrollment of 1,187, a free/reduced meals rate of 62 percent,and french fries served 180 daysper school year.The Starkville School Districtreported that the benefits ofreplacing the fryers with combiovenshave been outstanding.For starters, the combi-ovenssubstantially reduce the amountof calories and fat that thechildren consume withoutweakening the appeal or flavorof the food. In fact, the reportsclaim that a greater variety ofdishes look more appetizing forlonger, because food preparedin combi-ovens stay moist insideand hold well on the serving line.Also, the overall quality of schoolbreakfast and lunch mealsnoticeably improved, thoughmeal participation and extrafood sales were not affected.The kitchen staff enjoyed theadditional safety and sanitationof removing the fryers, becausethey no longer had to worryabout vats of grease, slipperyfloors, or getting burned bysplattering oil. The project wasan incredible moral boosterfor the kitchen staff andemployees concerned withstudent health. The staffwas proud to play a rolein improving studentnutrition and providinghealthier choices.At the end of the2008 school year,the district’s childnutrition departmentwas so pleased withthe results from thepilot project thatall fryers in theschool districtwere replacedwith combi-ovens.One serving (1/2 cup) ofFrench fries cooked usingcombi-ovens contains1/2the total number of fat gramsas fries cooked in atraditional fryer.21
Page 1 and 2: OBESITY IN MISSISSIPPIa report comp
Page 3 and 4: TABLE OF CONTENTS4 | Introduction &
Page 5 and 6: Finding an AnswerOverweight adolesc
Page 7 and 8: A GROWING PROBLEMNationally, childh
Page 9 and 10: What is Mississippi Doing?Thanks to
Page 11 and 12: A project funded by the POWER initi
Page 15 and 16: Moving forwardWith the measurements
Page 19: A project funded by the POWER initi
Page 39 and 40: SEEKING ACTIONEach of Mississippi
Page 41 and 42: A project funded by the POWER grant
Page 48: Report compiled by theMississippi D

OBESITY IN MISSISSIPPI

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