Implementing the 2005 Dietary Guidelines

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Implementing the 2005 Dietary Guidelines
MyPyramid in Your School
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Objectives for This Session

• Discuss ways to incorporate the Dietary
  Guidelines, MyPyramid, and MyPyramid for Kids
  into your School.
• Discuss why school lunch is the perfect learning
  laboratory for healthy eating habits.
• Set 3 goals to implement the recommendations into
  your school.

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What Do We Know?

• Change is coming?
• Wellness Policies
• Meal Pattern Changes in the National School Lunch
  Pattern
• Updated USDA Recipes
• HealthierUS School Challenge
• Nutrition Standards for Foods in Schools
• All are sending a consistent nutrition message
• Aimed at changing the school environment to
  improve the health of children

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What Else Do We Know?

• By law, schools are required to meet minimum
  nutrient standards that
• Are consistent with the most recent
  recommendations from the Dietary Guidelines
  (2005)
• Provide a percentage of the Recommended Dietary
  Allowances (RDAs) for specific nutrients

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What Will the Future Hold for School Meals

• No new standardsyet.
• What would you predict?

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Perhaps

• More whole grains
• At least ½ of servings
• Emphasis on first ingredient of the food label
  being a whole grain
• Variety

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More Fruits

• Focus on fresh
• Less juice
• Focus on variety
• Another good way to increase fiber

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More Vegetables

• More fresh vegetables
• More dark green leafy and orange
• Less starchy vegetables
• More legumes
• More variety

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Milk

• Low fat and fat free

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Fat

• Continue focus on total fat and saturated fat
• More focus on what TYPES of fats are being served

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Sugar

• Less foods with added sugar

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Sodium

• Decreasing the sodium in the school meal pattern
• Based on the Dietary Guidelines schools may need
  to offer
• lt575 mg for breakfast
• lt770 mg for lunch
• Can we meet this?
• North Dakota SMI for the 06-07 school year
  revealed that the average school lunch has 1726
  mg of sodium!

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How do you start implementing changes in your
school lunch program?

• Here are some ideas

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Whole Grains

• Experiment with different whole grain breads,
  rolls, buns, pasta, and rice - try a new one once
  a month
• If you are baking your own, use whole wheat flour
  (1/3 or ½) as a substitute for white flour

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More Fruits

• Use fresh as much as possible
• Add more variety
• Try one new fruit option each month
• Offer one high vitamin C food each day
• Use fruits packed in light syrup, juice or water
• Add dried, canned, frozen or fresh fruit to
  bread/cake/muffin recipes.

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More Vegetables

• More fresh vegetables and more variety
• More dark green leafy and orange vegetables and
  less starchy vegetables
• Try one bean/pea option - aim for one serving a
  week
• Try low fat or fat free dips with veggies
• Choose fresh most often
• Consider salad entrees and salad bars
• Add corn to cornbread/muffin recipes
• Offer salsa instead of Ranch dressing for dips.
• Use Mexicali Ranch dressing (mix blended salsa
  half half with Ranch) instead of Ranch dressing

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Milk and Dairy

• Low-fat and fat-free milk or flavored milk
• Choose low fat cheese and yogurt
• Read labels and choose products that have 1 or
  skim milk as the first ingredient
• Top fruited gelatin with nonfat yogurt
• Consider serving low-fat frozen yogurt, ice milk,
  sherbet and nonfat milk puddings
• Mix mozzarella and cheddar cheeses
• All commodity cheese is reduced fat
• Offer string cheese or a 4 oz yogurt as a second
  entrée choice everyday
• Try fruit/yogurt/granola parfaits

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Fat

• Read labels and watch for hydrogenated vegetable
  oil that may contain trans fat
• Avoid saturated fats like butter, palm and
  coconut oils
• Choose unsaturated fats/oils more often (corn,
  canola, sunflower, etc)
• Look for liquid oil as the first ingredient on
  the label
• Offer tub margarine
• Trim visible fat from meats and drain fat
• Bake, broil, grill and steam more often
• Use leaner meats and preparations

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Sugar

• Less foods with added sugar
• Look for light products (light syrup,
  unsweetened, artificial sweeteners, etc)
• Mix low sugar cereal with some with sugared
  cereal

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Sodium

• Try more home cooked recipes
• Avoid/decrease processed foods
• Add more seasonings besides salt (garlic, onion,
  celery powders for example)
• Avoid adding salt, soy sauce, and Worcestershire
  sauces
• Dont add salt to cook pasta or rice
• Dont add salt to foods, let kids add salt if
  they need to

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Read Labels

• Look for
• Trans fat, total fat and saturated fat
• Cholesterol
• Sugars
• Sodium content
• Fat free and low fat

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Changes in Commodity Foods

• Trans Fat
• Sugars
• Whole Grains

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What to Do?

• Planning some next steps

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Ideas

• Brainstorming Session

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What Ideas Did You Come Up With?

• Group sharing

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Food for Thought

• Start
• Taste testing foods
• Involving students in food selection
• Involving PTA/PTO in food selection
• Getting involved with your local wellness group

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Food for Thought

• Start
• Paying attention to the ingredients on food
  labels
• Whole grains
• Watch sodium in foods
• Adding more variety to your menu

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Another GREAT Resource

• Use Fruits and Vegetables Galore!
• Get the free resource at
• http//teamnutrition.usda.gov/Resources/fv_galore.
  html
• Has great ideas for schools to increase fruits
  and vegetables

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More Ideas

• Have students take a field trip to your kitchen
  and talk about school breakfast and lunch
• Start color coding your foods (with stickers) to
  help kids recognize what food groups they are
  eating from
• Work with teachers and have kids plan menus

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Next Step

• Plan 1-3 goals for your school to work on this
  year based on the information you learned today.
• Write them down and post them in your
  kitchenplan on how you are going to accomplish
  these goals

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Goals for My School

• Goal One
• Goal Two
• Goal Three

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Make It a HOME RUN!

• Be an advocate for child nutrition
• Be a role model
• Become an advocate for good nutrition in your
  schoolour kids are worth it!