Making Your School More Healthy

Great Local Chef Goes to White House

to Help Local Schools Provide Healthier Meals

to Local Students

lines and budgets. Chefs chosen for the program will also serve as ambassadors, teaching school children how to makebalanced healthy food choices. Because of his continued personal mission to provide healthier meals in local schools,Chef Chris Neary was one of the small number of chefs chosen for the pilot program in the metro New York area.

When asked about his feelings on the invitation to join the first lady in helping fight childhood obesity, Chris replied,“As a chef, your focus is typically on literally serving yourcommunity- serving people breakfast, lunch or dinner-and yourgoals are typically short- term, hoping everyone loved whatyou prepared that day. So it’s very exciting to me to be able to use my culinary knowledge to serve the localcommunity by helping schools teach our future how to makehealthier choices today that will lead to them to a healthier tomorrow.”

In the weeks ahead, Chef Neary will be working with thefour other J. Kings’ Culinary Team members to lend their support to all J. Kings’ customers who serve school districts inthe New York area. Together they will develop healthiermenus and create programs to educate students on how to eathealthier and make healthier lifestyle choices.

To learn more about the “Let’s Move” and “Chefs Move to Schools” programs, visitwww.letsmove.gov, and to learn more about ChefChris Neary and the American Culinary Federation’s involvement in the Chefs Move to Schools” program visit www.acfchefs.org.

(Holtsville, NY) Chris Neary, American Culinary FederationLong Island Chapter president and executive chef at NewYork’s largest independent food distributor, J. Kings, was invited to the kickoff of Michelle Obama’s “Chefs Move toSchools” program which took place on the front lawn of theWhite House on Friday, June 4th. The “Chefs Move To Schools” campaign is a segment of Michelle Obama’s larger“Let’s Move” Program.

“Let’s Move’s” goal is to solve the epidemic of childhoodobesity within a generation by helping kids become more physically active, making healthy, affordable food available inevery part of our country, as well as providing healthier food in schools. The goal to provide healthier food in schools is where the “Chefs Move to Schools” program comes intoplay.

Headed up by White House Assistant ChefSam Kass, The “Chefs Move to Schools” program

will pair chefs with schools in their communitiesto work together to create menus with healthymeals that meet the schools’ dietary guide-

about investing in a healthier, more sustainable, and better tastingfood system. “Going Local” can increase participation rates, which in-creases revenue. Remember, that buying at the height of the seasonreduces the cost of your purchases, so look at your menu and makesure it’s aligned with local seasonality.

Communicate Challenges & Benefits to The Staff “Going Local”requires some extra effort, so make sure to communicate to all staff and management that we all understand the extra challengesand in light of the hosts of benefits – consider it a worthwhile investment.

Educate! Educate your student body. Students and staffneed to know reasons why. Coupling your menu changes with a nutrition and food education program greatly increases the chances of success. Consider posting farmer profiles next to their crops on the menu or on cafeteria posters as well as reaching out to teachers and parents. Pictures of the farm and farmers along with the mileage from the farm to your facility create powerful connections.

Engage Your Distributor. Tell your distributor of your interestin purchasing local and regional food.

J. Kings sources product from OVER 45 local farmers, butchers, bakers and manufacturers. If you’re interested in incorporatinglocal produce and products intoyour menu, please contact your J.Kings Business DevelopmentConsultant.

Source: farmtoschool.org

Start with Seasonal Low-Hanging Fruit Whole fruit requires no extra processing, is easily added as a side dish or healthy dessert without having to change the main menu.

Shortlist of Seasonal Swap Out Options Pick a handful of itemsyou’re regularly buying and have a local farmer or distributor identify which are regionally available. Swap those handful of items for locally-grown goods while they’re in season. You can adjust dishes to incorporate more seasonality and explore unique local varieties.

Highlight One Component of the Menu Choose one component of your menu to feature local produce – Seasonal Salad Bar, Local Fruit Bar, or Local Lunch of the Week.

Develop Annual Goals If you don’t measure it, it doesn’t matter.Decide where you want to be in one year’s time, and then createmonthly and weekly purchasing targets to get you there. Annual goals can be set as a ratio of your total food buy.

Set Financial Guidelines Establish budgetary guidelines to alleviate anxiety, confusion and

possible disconnect with employees. The rough estimate for the increase in cost of going local is 20%. However, spending more on local food is

Building a SuccessfulLocal Food Model:Tips for School District Buyers

• One in three children in this country are either overweight or obese, and with even higher rates among African Americans, Hispanics and Native Americans.

• School lunches should provide 33% of students’ energy intake; how-ever, it tends to provide 19% because of the sales of “competitive” foods (i.e. candy bars, cookies, high calorie sodas,fries, chips, etc).

• One in three kids will suffer from diabetes at some pointin their lives.

• 50% of children between the ages of 12-15 have fatty streaks in their arteries, literally the beginning stages of heart disease.

• 33% of children born in 2000 will develop type 2 diabetes at some point in their lives.

• Girls ages 14-18 eat low amounts of fruits and vegetables and morethan two thirds of females in this age group exceed the daily intake amounts of fat and saturated fats.

• 56%-85% of adolescents consume soda daily.

• The rate of overweight and obese children under the age of 18 in the US is at 15%, which has tripled over the past 20 years.

• Most high schools sell “competitive” foods (i.e. candy bars, cookies, high calorie sodas, fries, chips, etc.) because the profitfrom these sales help food services make their budgets and helpschools support programs such as field trips, sports, etc.

• The USDA found that when competitive foods are soldalong with non-competitive foods, that good nutritionis compromised and it lowers the appeal of morehealthy and nutritious fare.

The Facts AboutChildhood Obesity:

Sources: The Washington Post, Bogalusa Heart

Study, and Center for Disease Control

• Single serve, pre-packaged fruits and vegetables to grab-n-go

• Low sugar, low calorie flavored and plain milk in 1% and fat free varieties, soy beverages made with organic soy beans, 100% juices and flavored waters

• Low fat and shredded cheeses, yogurt and cottage cheese

• Whole grain and multigrain pasta, noodles, tortillas, cereals, breads and pizza crusts

• Nutrient rich spreads and dips - hummus, sour cream,dips, creams, butter

• Lean protein – Genuine Alaska pollock, whole muscle pork, beef and turkey products, egg-based entrees and lean deli meats

• Healthy student favorites – pizzas with whole grain crusts, low fat cheese and low sodium toppings, zero trans fat, baked potato fries and wedges, including sweet potato fries, baked whole grain

chicken products; high quality, calciumrich ice cream

• Peanut free alternatives – spreads including soy nut butter and sunflower

seed butter

Nutrition Professionals’ Suggestions on Healthy Items to Serve in Schools This Year:

Source: School Nutrition Association

It’s not enough to merely avoid the bad fats, consume foods with lowglycemic index, or lower the intake of animal products; a trulyhealthy diet must also me micronutrient rich. The foods that containthe highest micronutrient per calories scores are green vegetables,colorful vegetables, and fresh fruits. For optimal health and to com-bat disease, it is necessary to consume enough of these foods to de-liver the highest concentration of nutrients.

People faced with health challenges can often improve and even obtain complete recoveries from autoimmune diseases, digestive disorders, type 2 diabetes, headaches and heart diseases to namea few, via nutritional excellence.

95% of food delivered to school cafeterias is frozen, simply defrosted and served. Most school kitchens lack the equipment and skilled workers to even cook food at all!

A one cup carton of chocolate milk boasts 26 grams of sugar – about six teaspoons – only slightly less, ounce for ounce than Clas-sic Coke (27 grams). A similar service of strawberry milk has more sugar still : 28 grams, putting it almost in the same league as Mountain Dew (31 grams).

1 Hot Dog or 2 slices of bologna a week are enough to increase colorectal cancer risk by 30-50% in adult women, and children are more susceptive to carcinogens than adults.

Locally grown foods are more nutritious, because they’re not processed like many foods that are shipped to schools.

Sources: NY Coalition for Healthy School

Food: Nutrition 101

Serious Eats “The Future of School Lunch Reform”

American Cancer Society

Americans eat about 26% of calories from animal products, such as meat, eggs and dairy. Animal products contain no antioxidants, bioflavonoids, carotenoids, folate, vitamin C, vitamin K, or those thousands of physiochemicals that are essential for cellular normalcy and prevent DNA damage.

Americans eat about 62 % of calories from processed foods suchas oil, sugar, and white flour products. Processed foods contain al-

most no antioxidants, bioflavonoids, carotenoids, folate, vitamin C, vitamin K, or those thousands of physiochemicals that are essential for cellular normalcy and prevent DNA damage.

Most animal products eaten by children, such as butter, cheese and milk are high in saturated fat. Saturated fat consumption correlates with cancer incidence worldwide. It also raises cholesterol and causes heart disease.

The typical American diet, high in both processed foods, animal fats and unfavorable fats, is the perfect formula for a nation of sickly children and adults.

Childhood diets are the chief cause of adult cancers, not adult diets. When we are growing, the cells are more

sensitive to the damaging effects of poor nutrition.

You AREWhat You EAT!

• Get a salad bar and stock it with dark green lettuces, vegetables, legumes and whole grain salads with loads of fresh vegetables and fruits. Be sure the salad dressings are all natural ( no artificial ingredients).

• Offer a la carte offerings that support good health – berry bowls, tropical fruit medley, etc.

• Lunch periods should be scheduled no earlier than 11am and no later that 1pm.

• Establish standards for competitive foods. Keep the healthiest foods in the vending machines at eye level and less healthy at the bottom.

• Eliminate the availability of poor nutritional foods.

• Eliminate food at classroom parties.

• Offer fresh fruits and vegetables to students in the classroom each day for free.

• Sell healthy nutritional choices at reasonable prices.

• Do not sell foods that are considered to be of poor nutritional quality for fundraisers. Instead, sell things like fruit, nuts, gift wrap and magazines.

• Use non-food things for rewards and acknowledgement of achievements.

• Use students to engage in the promotion,marketing and education of their peers.

• Involve the students in developing, implementing and evaluating the healthy meal plan.

• Designate at least one person as the contact person who is in a position to make changes.

• Establish goals.

• Identify the strengths and weaknesses of the current program.

• Honor the change process.

• Provide nutrition education to the students.

• Have students sample food and provide feedback.

•Survey students to get their opinions and ideas.

• Reduce dessert size and the number of vending machines.

Tipson Implementing

a Healthier School Menu:

Source: The Principal’s Partnership

sources of calcium that come from plants that are even more absorbable than the calcium in dairy. These food include nuts, such as almonds, broccoli, dark leafy greens (add some lemon to help free up the calcium), tofu,soy milk, sardines, beans, sunflower seeds and molasses. When getting calciumfrom dairy, the best source is organic yogurt, the next best islow fat organic milk and other low fat organic dairy products. One organicswitch that is really important to make is to organic milk. Milk carries a lot oftoxins and residues of conventionally raised cows, if nothing else in yourhouse is organic, but milk, you are still doing your family a great service. If you must eat dairy, please choose organic.

Healthy Fats• 3-4 servings dailyFats from plant sources are very important to the growth and development ofchildren‘s bodies. Limit animal fats, which contain saturated fat and choles-terol. Limit transfatty acids that come from food that is hydrogenated.Check food labels and avoid food with the word hydrogenated in the ingredi-ents. Include oils such as olive, safflower, sesame, flax and canola. A servingof these oils is 1 teaspoon. Note. Flax oil should not be used for cooking orheated. Nuts, such as almonds, walnuts and peanuts. A serving of these nutsfor healthy fat is a handful, or a bit less than 1/2 cup, 1 tablespoon peanut,almond or cashew butter. Legumes, such as peas, beans, lentils, garbanzos, soybeans, tofu and soy products. A serving of these beans for healthy fats is 1cup cooked. Note: If consuming beans and nuts for healthy fats, you will also be getting a serving of calcium with these foods, as well.

Red Meat• 2-3 servings per weekRed meat was separated out from the proteins, not to encourage you to eat it,but to set it apart from the rest, as it should not be eaten every day. In thiscategory would also be bacon, ham, sausage, salami, bologna and hot dogs (un-less 100% beef, turkey or vegetarian and low fat). These meats contain alarge proportion of saturated fat and should be eaten in moderation for hearthealth.

Added Sugars & Fats• To be eaten rarely

Whole Grains• Children ages 6-9 should aim for 4-7 servings daily• Children ages 10-14 should aim for 5-8 servings daily• Teens ages 14-18 should aim for 6-9 servings daily

A serving is 1 slice of bread (small slice) or 1/2 bagel the size of a hockeypuck. If a regular bagel from a bagel store, 1/2 bagel is two servings ofgrains. 1/2 cup cooked rice equals a cupcake wrapper. 1/2 cup pasta. 1 cup ofwhole grains, brown rice, quinoa, bulgur, etc. the size of your fist. Wholegrains include, oatmeal, brown rice, whole wheat bread/tortillas/pitas, wholegrains like quinoa, millet, bulgur, buckwheat and barely, whole grain cereals(look for fiber higher than 2 grams), whole wheat pasta and other whole grainbreads. Refined grains, such as white flour, white pasta and white rice shouldbe limited to 3-4 times a week.

Vegetables• 4-9 servings daily1 cup raw vegetables is a serving size (size of your fist) or 1/2 cup cooked (about the size of a light bulb).

Fruits• 3-5 servings dailyThe serving size for fresh fruit is about the size of a tennis ball, if whole.Most apples are a bit over a serving and the serving size for most bananas is1/2. For cut fruit, the serving size is 1/2 cup. For juice, 1/2 cup is a good size.Make sure juice is 100% juice; otherwise it most likely has a high proportion of sugar.

Lean Protein• 2-3 servings dailyHealthy protein sources include nuts, beans, tofu, fish (wild is better thanfarm raised), eggs, chicken, turkey, lean pork, lamb. Be aware that a portion of protein is quite small. 2-3 ounces for meat and 1/2 cup of cookedbeans, 1/3 cup of nuts or one egg counts as one ounce of meat.

Calcium• 2-3 servings dailyThis group replaces what traditionally is the dairy group. There are many

Portion Guidelines

• Healthy School Lunch Campaign – Grades schooldistricts on their cafeteria food and health-educationefforts healthyschoollunches.org

• Farm to School Programs – Connect farmers with nearby schools with the twin goal of producing healthierschool lunches with more fresh produce and supporting local farmers. There are listings for available grants, free resource pack and regional offices that can help you take your first steps to get locally grown vegetables onto your school’s cafeteria traysfarmtoschool.org

• The Lunch Box – A new website that provides an online toolbox for changing school lunches one district at a time. The healthy recipes are both saleable and priced. There are also technical tools thathelp administrators manage and evaluate a new food system. thelunchbox.org

LunchroomMakeover

ResourcesGet a Salad Bar in Your School...

Implementing a Salad Bar in your school is one of the fastest

ways to create fresh food access to all students purchasing a

reimbursable meal. In fact the "salad" can be much more than

greens and fruit. By utilizing USDA commodity brown box

items like diced chicken, tuna, egg products and grain prod-

ucts, the salad bar reinvents itself as a reimbursable meal.

Using the bar to introduce children to food in their raw

state and educate students’ palates by offering some special

seasonal salads makes fast work of transforming your cafete-

ria into a classroom enjoyed by all every day.

Whole Foods Market is participating with Chef Ann Cooper to

provide healthy salad bars to schools across the country. They

are jumpstarting the movement by raising money for a salad

bar in at least one school in the communities surrounding each

of it’s stores in the U.S. That's almost 300 schools!

Want a salad bar in your school and need help getting started? visit: saladbarproject.org

Great AmericanSalad Bar Project

Source: greatschools.org

Fast food style marketing tricks, such as silver burger wrappers, andplastic salad shakers cost a little extra, but they boost sales of healthier lunches.

Healthy food choices with names that would be similar to thosefound in fast food restaurants help these menu items appeal to students.

Many schools are implementing sampling, a popular grocery store tac-tic under the assumption that if you taste something and like it, you’ll come back for more.

One key to getting kids to eat better may lie in cues from thelunch line. Marketing research finds that items placed in prominent positions tend to be chosen more often than other items, suggesting that carefully placed items – fruit put where chips and candy normally go – may lead to better decisions.

A 2007 Yale University study found that 70% of students ate a serving of fruit with their meal whenthey were asked if they would like fruit or fruitjuice, while only 40% ate a serving of fruit whenthey were not prompted.

Marketing“Healthy” to Students

• Not enough funding

• Of the 90 cents allotted for meals, 20 cents is in the form of commodity foods

• The most common commodity foods in the US are beef, chicken, cheese and white potato products

• Regulations which make serving healthier food difficult

• “Competitive Foods” (all foods other than school meals) that compete with meals

Roadblocksto Changing

Schools Menus:

Source: NY Coalition for Healthy School FoodSource: edutopia.org

• Fruit or vegetable based drinks that contain at least 50% real fruit or vegetable juice and do not contain additional caloric sweeteners

• Water and seltzer that do not contain additional caloric sweeteners

• Low fat and fat free milk, soy milk, rice milk and other similar dairy and non-dairycalcium fortified milks

HealthyGuidelines:School Beverages

• Increased alertness and ability to learn in class

• Reduced absences

• Improved behavior

• Enforcing lifelong healthy eating and physical activity habits

• Prevention of premature onset of chronic diseases such as diabetes, high blood pressure,heart disease, respiratory complications and orthopedic problems

• Improved self image

• Improved overall quality of life

The Benefitsof Healthy

Student Bodies

Source: Elkhart County Childhood

Obesity Initiative

Source: Elkhart County Childhood

Obesity Initiative

• Pre-packaged fresh fruitsand vegetables with low fat dip

• Single serve bags of animal crackers

• Individual low fat yogurt cartons

• Single serve packages of trail mix

• Single serve low fat pudding cups

• Single serve bags of baked chips

• Single serve applesauce cups

• Single serve bags of pretzels

• Single serve low fat milk

• Single serve 100% juice

• Single serve fruit cups

• Low fat string cheese

• Low fat granola bars

• Raisins and dried fruit

• Low fat popcorn

• Graham crackers

• Nuts and seeds

• Rice cakes

• Water

HealthyGuidelines:

Classroom Snacks

• 210 or fewer calories

• 30% or less total calories are from fat

• 10% or less total calories are from saturated and trans fat

• Not more than 35% of their weight is from sugars that do not occur naturally in fruits, vegetables or dairy products.

HealthyGuidelines:

Vending MachineFoods

Source: Elkhart County Childhood

Obesity Initiative

Source: Elkhart County Childhood

Obesity Initiative

• Trail Mix

• Low Fat Crackers

• Air Popped Popcorn

• Soy Nuts

• Fruit Crisps

• Low Fat Yogurt

• Fresh Fruit

• Low Fat String Cheese

• Chili

• Baked Chips, Pretzels

• Animal Crackers

• Low Fat Granola Bars

• Soft Pretzels with Mustard

• Bagels with Light Cream Cheese

• Baby Carrots and Low Fat Dip

• Single Serving Low Fat Milk

• Single Serving 100%Fruit Juice

• Bottled Water

HealthyGuidelines:

Concession Foodat Events

Food Suggestions

• Bottled Water with School Name/Logo

• Gift Baskets withFruit/Cheese

• Specialty Shaped Pastas

• Boxes of Citrus Fruits

• Popcorn

• Cheese

• Apples

• Nuts

Non-Food Suggestions

• Candles

• Jewelry

• First Aid Kits

• Pens & Pencils

• Bath Accessories

• Home Decorations

• Holiday Ornaments

• Plants, Flowers, Bulbs

• Greeting Cards and Stationary

• Stone/Brick Memorials

• Books, Calendars, Magazines

• Cookbooks FeaturingHealthy Foods

HealthyFundraisers

Source: Elkhart County Childhood

Obesity InitiativeSource: Elkhart County Childhood

Obesity Initiative

700 Furrows Rd, Holtsville, NY 11742p. 631.289.8401 • f. 631.758.0187

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