Getting Ready for Changes in Meal Patterns

1

• Getting Ready for Changes in Meal Patterns

Amy Richards, MS, RD, LN Child and Adult
Nutrition Services
2
Required changes are comingto meet the 2005
Dietary Guidelines. The more work you do now to
meet the Dietary Guidelines
3
The easier it will be to meet the new
requirements when they comeyou will already be
doing much of what is likely to be required.
4
How To Get From Here--
New Requirements--- I just finally figured out
the old requirements What will do I need to do?
5
To There--
We are meeting the new requirementsand look at
all the fruits and vegetables the kids are
eating!!
6
(No Transcript)
7
What We Know

• Changes are coming
• It will be a while before the new patterns are
  released
• The meal patterns have been sent to the Institute
  of Medicine for review

8
Many of you have already made quite a few changes
to get ready..Small gradual changes are often
easier than a sudden drastic switch in how things
are done.
9
What Have You Been Doing To Get Ready?
10
Clues To Where We Are Headed

• USDA memo NSLP - 111
• 2005 Dietary Guidelines for Americans
• Past advice from the Institute of Medicine for
  schools, state agencies, and the federal
  government.
• USDAs HealthierUS Challenge

11
Why Are They Changing The Requirements?
12
The current meal patterns are based on original
meal patterns established when congress passed
the National School Lunch Act in 1946
13

• A Lot Has Changed Since 1946

14
We went from playing outside to sitting inside
watching others play
15
High fat, high sugar foods started being marketed
to children
16
Ray Kroc opened his first McDonalds restaurant
in 1955.
17
Portion sizes got bigger and so did we.
Bagel
18
High fat, high sugar food took over whole grocery
aisles
19
Over the years, people were told to cut back on
saturated fat and sugar, but many of us didnt
understand and we continued to eat too many
calories and too much saturated fat and
cholesterol.
20
Breakfast just wasnt breakfast without favorite
foods high in fat and sugar

• Sausage
• Cheese
• Fried potatoes
• Pancakes with butter and syrup
• Sweet rolls
• Croissants

21
Restaurants promoted high fat and sugar foodsand
kept making larger portion sizesand people
started eating out more and more often
22

• American consumption of soft drinks, including
  carbonated beverages, fruit juice and sports
  drinks increased by 500 in the past 50 years.
• Americans 53 gallons per person in
  2000.

23
Americans have been slow to get the message and
now 2/3 of Americans are overweight or obese
Over 1/3 of children are overweight or obese
24
The Mypyramid Made Its Debut In 2005
It introduced us to discretionary
calories
25
What Are Discretionary Calories?
26
Example Of How Calories Can Add Up For A 7th-12th
Grade Student

• School Breakfast 554 calories
• School Lunch 825 calories
• Supper- Big Mac w/cheese, large fries and large
  pop 1390 calories
• Snickers Candy bar 280 calories
• Mammoth Blueberry muffin 660 calories
• 20 oz bottle of pop 240 calories
• Total calories for the day3,949

27

• 14-18 year olds need 1800-3200 calories per day
  depending on gender, age and physical activity
• 3500 extra calories make a pound of fat
• 100 extra calories a day equals 10 pounds of fat
  gained in a year

28

• For the first time, we have a food guide symbol
  that emphasizes the fact that everyone needs a
  different amount of calories based on gender,
  age, and activity level.
• If or how USDA will address the calorie needs
  within grade groups is unknown.

29
So how do we get to where we need to be?
30
Preventing Childhood Obesity Institute of
Medicine Report
31
So what do the 2005 Dietary Guidelines say we
should do? And how does that compare to USDA
regulations and requirements?
32
USDAs Memo NSLP - 111

• A memo was released from USDA giving
  guidance on what schools should be doing while
  waiting for the new menu pattern requirements and
  nutrition standards.

33
To get ready

• Gradually align reimbursable meals closer and
  closer to new Dietary Guidelines and HealthierUS
  School Challenge
• Evaluate what is available for a la carte and
  make improvements
• Evaluate the entire school nutrition environment
  and make improvements

34
Success Stories and barriers

• What are schools doing?
• What are the barriers?
• What has worked that you didnt think would?