A Commitment to Child Nutrition

By Cheryl Sturgeon

In 1946 the United States Congress recognized the need to improve nutrition for young people. The National School Lunch Act (NSL) was signed into law when many young men were rejected for World War II military service because of diet-related health problems. Two decades later Congress further supported the nutrition effort in schools when the National School Breakfast Program (NSB) was signed into law. Though meals had been provided for children in Louisville and Jefferson County for many years prior to these acts the school systems took advantage of the benefits and continue to provide good nutrition in over 16 million meals each year, including a summer program. Supplemental snacks meeting the United States Department of Agriculture's (USDA) guidelines are also available in early childhood and after-school programs.

How Healthy Are School Meals?

All USDA-sponsored school meals must provide specific amounts of calories, protein, calcium, iron, Vitamins A and C while restricting fat to no more than 30 percent and saturated fat to no more than 10 percent. All measurements are based on the Recommended Dietary Allowances (RDA) for the ages of the young people being served and the Dietary Guidelines for Americans.

One fourth of the total RDA is to be available at breakfast and one third of the RDA is to be available at lunch. If all of these requirements are not met, federal funding for the program will not be available. Federal income, donated commodities and cash received from students who purchase meals make up the funding source for all aspects of the programs.

Choices are important in student meal service to make meals appealing and to provide an interactive learning opportunity. Jefferson County Public Schools (JCPS) chooses to offer multiple entrees, fruits, vegetables, grain products and, as required by USDA, offers a minimum of three types of milk. Until July 2005 whole milk must be one of the choices. The additional offerings are skim, one percent white and one percent flavored. Sixty seven percent of JCPS students choose one percent chocolate.

All meals are planned using computer software recommended by USDA. Each day one meal option is a vegetarian entrée that meets the same nutritional requirements as the more traditional meat entrees. Some examples of meatless entrees include vegetarian submarine sandwiches; yogurt and a pretzel or muffin; a large salad or cheese pizza.

JCPS Chooses to Step Forward with Student Nutrition Efforts

Snacks, Vending and A La Carte

Because of increasing concern as expressed through parents, community organizations and the Kentucky Legislature, JCPS initiated a school nutrition program that impacts cafeteria and snack sales in schools. The program accomplishes the following goals:

• Fully meet federal and state regulations concerning the School Breakfast Program and the National School Lunch Program.
• Meet the intent of proposed federal and state guidelines concerning healthier food and beverage choices in our schools.
• Assure continued success of the nutrition-based School and Community Nutrition Services Program. (SCNS).
• Provide financial support for student programs including academics, athletics and activities.

Collaboration with the Kentucky Department of Education (KDE) and approval by the Kentucky Board of Education (KBE) yielded specific guidelines for snacks sold to students in JCPS during the school day. Full implementation of these guidelines began on July 1, 2003 and continues during the current school year.

• No snack or beverage sales in vending or school store, concessions, etc. for elementary schools during the school day.
• No snack or beverage sales in vending or school store, concessions, etc. for middle schools during the school day with the exception of soft drink sales, which may begin one-half hour after the close of the last lunch serving period.
• Vending machines, school stores, concession stands, etc., in the high schools are allowed to operate during the entire school day on the condition that the items sold meet the nutritional profiles set forth by the collaboration with the KDE and the KBE and are approved for use by JCPS, SCNS.
• A la Carte items offered for sale on the cafeteria lines during the breakfast and lunch periods meet the same nutrition profiles set forth by the collaboration.
• Soft drink sales in the high schools are allowed but do not begin until one-half hour after the close of the last lunch serving period.
• Food and beverage items sold during the school day at the high schools through vending machines, school stores, concession stands, etc., have been reviewed by SCNS for compliance with the KDE, KBE guidelines.
• The KDE monitors the impact of the snack and beverage sales and their impact on the NSL and NSB programs.

Snack and Beverage Requirements

• No more than eight grams of fat per serving
• No more than 30 percent added sugar by weight
• No more than 170 mg. of sodium per ounce
• No more than 30 percent calories from fat
• Regular yogurt - no more than 20 percent added sugar by weight
• Frozen yogurt - no more than 30 percent of calories from fat
• Milk must be 1 percent or skim, white or flavored
• Beverages must contribute to RDA for vitamins, minerals, contain a minimum of five percent fruit juice or provide isotonic hydration and no more than 20 percent sugar by volume
• Water must be non-carbonated and unsweetened but may be flavored

This special effort by JCPS during the first year, 2003-2004, yielded increased average daily participation and revenue in the USDA meal programs while financial support derived from school snack and beverage sales for student programs including academics, athletics and activities decreased slightly.

Preparation techniques for meal service items include draining cooked ground beef to eliminate as much fat as possible. Deep fryers are not available so items that are typically fried at home or in a restaurant are baked.

Portion control is a part of the nutrient-based menu planning. A doughnut on an elementary breakfast menu once every fifteen days means one doughnut, not two or three, and it is a special formulation for schools that provides fortification and is lower fat than a commercially available product. Pizza at lunchtime means one slice, not two or three and it is made specifically for school meal service.

Purchasing specifications also give the school district an opportunity to define healthy choices. Examples include: corn dogs made from turkey franks and wrapped in enriched batter; orange juice fortified with calcium; cold cuts made from turkey; and cereals containing 30 percent or less added sugar.

Only one commercially marketed food commonly referred to as "fast food" is used. That branded pizza product is made to specifications that fit in the USDA meal pattern requirements and is served once a week in middle and high schools.

In 1995 the School Meals Initiative (SMI) for Healthy Children established Federal requirements for schools to comply with the Dietary Guidelines for Americans by assuring that menus meet or exceed the standard nutrient requirements. JCPS successfully met those standards when audited by federal and state authorities in the 2003 review as they did in 1998 when the first SMI audit was conducted.

Opportunities for Parents

Only 16 percent of a child's meals every year are from school lunch. For the 30 percent of students who also eat breakfast at school, 23 percent of their total meals over the period of a year are provided. Parents can assist children in realizing a healthier lifestyle when they become involved in choices made at home for evening meals and during weekends and school breaks. Social settings and even discussion of menu choices at school offer an opportunity to have a positive effect on food choices.

The goal in 1946 was to have a nation of young people who would be better nourished. The goal in 2004 continues to be offering nutritional food choices that help children achieve their highest potential.

Cheryl Sturgeon is the director of school and community nutrition services for the Jefferson County Public Schools and is credentialed by the National School Nutrition Association as a school foodservice and nutrition specialist.