Since 2003, obesity rates among children in the United States have remained high, creating a new generation at risk for health problems later in life. Although reducing the prevalence of childhood obesity will require multisector solutions, changing the environment, particularly the school environment, is one way to promote change. Schools can potentially reduce the nation’s childhood obesity epidemic by offering nutritious meals and regular physical activity. Continue reading
Nov. 27, 2014, The Washington Post
It’s hard to get kids to eat healthful foods, especially at school. But a new study suggests that, by changing the lunch environment, schools can encourage kids to make better choices without even changing their menus.
This study, conducted by the Johns Hopkins Bloomberg School of Public Health in Baltimore, found that students buying school lunches select a fruit or vegetable only about half the time, and even then most don’t eat even a single bite. Continue reading
Nov. 17, 2014, Reuters
By Kathryn Doyle
Before the U.S. Department of Agriculture (USDA) set strict standards for nutrition for federally reimbursable lunch programs, less than 2 percent of middle or high schools would have measured up.
The absence of certain standards was associated with youth obesity, according to a new study. Full implementation of the program, which should be happening now, may have a notable impact on adolescent health, though this study did not address implementation of the program, the authors write. Continue reading
Sept. 30, 2014, News Medical
Gourmet pizza in school? According to a new Food and Brand Lab pilot study, published in Appetite, chef-made meals can increase participation in the National School Lunch Program (NSLP) by 9 percent and overall selection and consumption of vegetables by 16 percent.
Chefs Move to Schools (CMTS), an initiative of [first lady] Michelle Obama’s Let’s Move! campaign, pairs chefs with schools in order to provide nutrition instruction to students and culinary advice to interested school food service workers.
At a recent CMTS event at an Upstate New York high school (of 370 students), researchers David Just and Brian Wansink (co-directors of the Cornell University Food and Brand Lab) and Andrew Hanks [also of the Cornell lab], collected and analyzed school lunch sales and tray waste data before and after the event to determine its impact on student’s food selection and consumption. Continue reading
July 23, 2014, The Wall Street Journal
By Caroline Porter and Stephanie Armour
A new study reveals that the healthier school lunches despised in 2012 are now found to be agreeable among students and staffers.
When the federal government implemented new school meal regulations in 2012, a majority of elementary school students complained about the healthier lunches, but by the end of the school year most found the food agreeable, according to survey results released July 21.
The peer-reviewed study comes amid concerns that the regulations led schools to throw away more uneaten food and prompted some students to drop out of meal programs.
Researchers at the University of Illinois at Chicago surveyed administrators at more than 500 primary schools about student reaction to the new meals in the 2012-2013 school year. They found that 70 percent agreed or strongly agreed that students, by the end of the school year, generally liked the new lunches, which feature more whole grains, vegetables and fruits, and lower fat levels. Continue reading
July 23, 2014, The Herald-Dispatch
One of the early signals that West Virginia was developing a child obesity problem came from the work of Huntington, W. Va., native Dr. William A. Neal. For the past 16 years, Neal has been checking the weight and health of elementary school students in the state through the West Virginia University School of Medicine’s CARDIAC Project.
Neal began to raise concerns more than a decade ago, and… in recent years, West Virginia has been the vanguard of a national crisis of childhood obesity.
But this year’s research shows some signs of progress, according to a report in the Clarksburg Exponent Telegram.
The state’s obesity rate among fifth-graders has remained steady at 28 percent, and there have been some declines in the prevalence of hypertension, indicators of prediabetes, and some cholesterol levels. That likely indicates an improvement in diet, and changes in school lunch programs could be a factor. Continue reading
May 27, 2014, The Boston Globe
By James Vaznis
They stopped selling junk food at lunch and they persuaded a health-conscious food organization to donate a salad bar for their cafeteria so students could eat fresh romaine, cherry tomatoes, and bean salads instead of ice cream and potato chips.
By all accounts the fight against childhood obesity and diabetes appeared to be on the upswing at The Curley K-8 School in Jamaica Plain. The salad bar, offered twice a week to the upper grades, was a big hit with about half the students.
But it’s gone.
The School Department has refused to stock the salad bar since September and — to the horror of the school’s health and wellness committee — has reinstated the sale of snacks, including cookies and Doritos, during lunch. Continue reading
April 17, 2014, Red Orbit
Citing insufficient nutritional value, some schools have banned chocolate milk from their lunch programs and offered skim milk instead. However, that move may be counterproductive as a new study published in PLOS ONE has found that kids who no longer have the choice on chocolate milk take 10 percent less milk and waste 29 percent more.
The researchers came to their conclusions after looking at school lunch programs in 17 Oregon elementary schools — including 11 where chocolate milk had been removed from the cafeterias and substituted with skim milk. Although this strategy removed the added sugar in chocolate milk, the researchers saw negative nutritional and economic consequences.
While the kids did have a lower intake of added sugars due to the switch, they were also found to be consuming less calcium and protein. In addition to seeing lower milk sales and higher milk waste, the study team also found a 7 percent drop in school lunch participation. Continue reading
April 9, 2014, HealthDay
Most schools meet a new U.S. government requirement to provide free drinking water for students during lunchtime, a new study finds.
The U.S. Department of Agriculture’s rule for schools in the National School Lunch Program took effect at the start of the 2011-2012 school year.
Most schools fulfill the requirement by having water fountains in the cafeteria, providing cups for use at drinking fountains, placing water pitchers on lunch tables, and offering free bottled water.
Schools in the south were more likely to meet the requirements than those in other regions of the nation, according to the study published April 9 in the Journal of the Academy of Nutrition and Dietetics. Continue reading
March 4, 2014, Harvard School of Public Health News
New federal standards launched in 2012 that require schools to offer healthier meals have led to increased fruit and vegetable consumption, according to a new study from Harvard School of Public Health (HSPH) researchers. The study, the first to examine school food consumption both before and after the standards went into effect, contradicts criticisms that the new standards have increased food waste.
“There is a push from some organizations and lawmakers to weaken the new standards. We hope the findings, which show that students are consuming more fruits and vegetables, will discourage those efforts,” said lead author Juliana Cohen, research fellow in the Department of Nutrition at HSPH.
Some 32 million students eat school meals every day; for many low-income students, up to half their daily energy intake is from school meals. Under the previous dietary guidelines, school breakfasts and lunches were high in sodium and saturated fats and were low in whole grains and fiber. The new standards from the U.S. Department of Agriculture (USDA) aimed to improve the nutritional quality of school meals by making whole grains, fruits, and vegetables more available, requiring the selection of a fruit or vegetable, increasing the portion sizes of fruits and vegetables, removing trans fats, and placing limits on total calories and sodium levels. Continue reading