CATCH Whats Cookin

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CATCH Whats Cookin

• Coordinating Nutrition Messages between the
  Cafeteria, the Classroom and the Gym

Jerri L. Ward, M.A., R.D. and Joey L. Walker,
M.P.H. The University of Texas School of Public
Health Presented at the 80th Annual TAHPERD
Convention, Galveston, TX Dec. 4, 2003
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Todays Talk

• Discuss nutrition environment in schools
• Describe Child Nutrition Services programs
• Learn why kids eat what they do
• Review CATCH Eat Smart
• Identify ways to coordinate health messages with
  the cafeteria staff
• Participate in the Eat Smart Rhapsody

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Foods from home
School lunch
What teachers eat
Vending machines/ School stores
Food as rewards
Fund raisers
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Vending Machines/School Stores/Snack Bars

• What foods are available to children besides the
  cafeteria food?
• Are they allowed to buy this food before or
  during lunch?

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Foods From Home

• Kids who eat school lunch have better nutrient
  intakes than kids who bring lunch from home or
  eat off campus.

TIME SCHOOLCHILDREN SPEND EATING LUNCH.Nutrition
Research Newsletter, July, 2000
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What Teachers Eat

• What are teachers eating for lunch or bringing
  into the cafeteria?
• What do teachers eat and drink in the classroom?
• What do teachers say about school foods?

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Food Sold as Fund Raisers

• What foods are sold to children at school?
• What foods are sold at school functions?
• Are these foods sold to children before lunch?

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Foods Given Out as Rewards

• Do teachers give foods out as rewards?
• What kind of foods do they give?

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School Lunch

• What does the cafeteria serve for lunch?
• Do they offer a wide variety of fruits and
  vegetables?
• Do they sell chips and candy bars?

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Child Nutrition Services

• National School Lunch Program (NSLP) School
  Breakfast Program (SBP)
• Federal programs administered by USDA
• Schools get
• Cash reimbursements
• Free lunch 2.19
• Reduced price lunch 1.79
• Donated surplus commodities

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Menu Planning

• Meals served in the NSLP SBP must meet defined
  nutrition standards
• RDA for calories, protein, vit A, vit C, calcium
  and iron
• 1/3 RDA for Lunch (Children 7-10, RDA for protein
  is 28g/d (1/3 of that is 9.3 g protein 1.5 oz
  turkey breast)
• ¼ RDA for Breakfast
• Must follow Dietary Guidelines for Americans
  SMI Review - ? 30 kcal from fat, lt 10 from
  saturated fat

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Why do they sell hot dogs and pizza?

• Hot dogs are usually low-fat turkey dogs, Pizza
  is low-fat pizza, Gravy is usually fat-free or
  low fat
• Kid-friendly menus
• Foods kids are familiar with
• Dont want to lose money
• Want kids to eat
• Perception that kids wont like other foods

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Foods in addition to NSLP

• Schools may allow the sale of competitive foods
  in addition to NSLP meals (e.g. chips, candy
  bars, etc.)
• National USDA policy in place since 1977 -
  Foods of minimal nutritional value (FMNV soda,
  gum, candy) not allowed to be sold in school
  cafeteria during meal periods
• NEW TEXAS Policy! FMMV not allowed to be served
  to students at any time on school premises during
  school day (elementary)

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Why do CNS programs sell competitive foods?
To make money/stay in the black!
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Healthy Snacks

• A la carte Criteria used by Brownsville ISD
• Fat
• Total fat not to exceed 30 calories from fat
  and not more than 10 from saturated fat
• Sugar
• Food products shall not contain sugar, corn
  syrup as the first ingredient or 2nd ingredient
  following water
• No Candies
• Sodium
• Food items shall contain no more than 300 mg
  Sodium per serving

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Why do kids eat/not eat certain foods?

• Many reasons
• We dont eat this stuff at my house.
  (availability of food in the home)
• Chop Suey? Yuc! (What the food is called)
• That looks like dog vomit! (The way the food
  looks)
• I wouldnt try that if I were you. OR Eating
  in the lunch line is SO not cool. (Peer
  influences)
• Have I tried this before? What IS that?
  (exposure)
• My Dad hates broccoli! (Parents attitudes
  toward food)

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Why do kids eat/not eat certain foods?

• The vending machine is quicker, we wont have to
  wait in line. (Availability)
• Lets hurry up and eat (or skip lunch) so we can
  go outside. (Other options)
• It tastes funny. (Taste)
• This food is good for you. (Health? Kids dont
  usually eat food for this reason)

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• Children will not automatically select healthy
  foods.
• In order to develop lifelong healthy eating
  patterns, children need to be introduced to a
  variety of nutritious foods in a positive manner.
• The environment has to support these behaviors.

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CATCH Program
Its All About Healthier Kids
Classroom Curriculum
Physical Education
Food Service
Family
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Eat Smart Goals

• Goals of CATCH Eat Smart
• Provide children with tasty lower fat, saturated
  fat, and sodium school meals
• Maintain required levels of essential nutrients
  and student participation
• Coordinate healthy messages with the rest of the
  school

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Four Target Areas of Eat Smart

• Menu Planning
• Food Purchasing
• Food Preparation
• Promotion

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Food Purchasing

• Pre-prepared foods from vendors (e.g. pizza and
  hamburger patties)
• Produce/milk/other foods ingredients
• Commodities supplied by Govt.
• fruits and vegetables meats cheese or dry and
  canned beans fruit juices vegetable shortening
  and vegetable oils peanut products and others
• Bonus commodities dried fruit, applesauce,
  turkey, frozen apricots

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Food Preparation

• Preparation Techniques
• Bake potato products instead of frying
• Use non-stick coating spray or pan liners instead
  of greasing pans
• Reduce or eliminate fat and sodium added to
  pasta, vegetables, and rice
• Defat ground beef
• Make changes one step at a time

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Food Production

• Read and follow standardized recipes.
• Measure ingredients precisely. DO NOT GUESS
  (even if its educated guessing!)
• Serve using standard serving utensils

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Promotion

• Eat Smart connects cafeteria to classrooms
• Use the cafeteria as the place children learn
  about healthy eating and nutrition

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GO/SLOW/WHOA foods

• GO Foods
• GO foods contain the lowest amount of fat. GO
  foods are eaten more often than SLOW or WHOA
  foods.
• SLOW Foods
• SLOW foods are higher in fat than GO foods and
  lower in fat than WHOA foods. SLOW foods are
  eaten less often than GO foods and more often
  than WHOA foods.
• WHOA Foods
• WHOA foods are the highest in fat of the three
  groups. WHOA foods are eaten less often than GO
  or SLOW foods. In addition, any of the Foods of
  Minimal Nutritional Value (FMNV) such as soda,
  gum, and candy are considered WHOA foods although
  they do not contain any fat.

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Bryan ISD CNS Program

• Reinforces the balance between diet and activity
• All foods fit
• Displayed each day for lunch meal at all
  elementary schools

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Promotion

• Anything that integrates PE, classroom, or family
  with nutrition.
• Cafeteria tours
• Posting Go/Slow/Whoa signs on cafeteria line
• Students/teachers participate in menu planning
• Taste testing/free samples
• Have students design nutrition wall art, make
  posters partner with teachers
• Cafeteria staff cooks vegetables students grow in
  a garden

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How to Coordinate with Cafeteria Staff

• Get to know the cafeteria staff Treat them with
  respect
• Help them feel good about their role in the
  school environment
• Invite Cafeteria Manager to participate on CATCH
  campus committee
• Ask Cafeteria Manager to provide you with
  nutrient content of school lunches share with
  other teachers
• Be visible in the cafeteria and encourage
  children to try healthy foods

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How to Coordinate with Cafeteria Staff

• Implement GO/SLOW/WHOA games in PE class
• Help children understand and identify
  GO/SLOW/WHOA foods on menus
• Participate in the menu planning committee
• Invite cafeteria staff to participate in Fitness
  Friday or other school functions
• Post student-designed nutrition artwork on the
  gymnasium and cafeteria walls

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New Website

• www.CATCHTexas.org

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Two Other TAHPERD CATCH Presentations

• Thursday 115 215 Go, Slow Whoa The
  Language of CATCH Bridging the Gap Between PE
  Activities, Classroom Lessons Food Service
  Joey Walker
• Friday 1030 1130 CATCH and the Physical
  Education TEKS The movement Bridge to Learning
  Jim DeLine

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What are the 4 Ps of Eat Smart?

• Planning
• Purchasing
• Preparation
• Promotion