Posts Tagged: nutrition
When school's out, many children who live in poverty no longer eat nutritious meals like they do during school as part of the free and reduced-cost school lunch program.
UC Agriculture and Natural Resources' Expanded Food and Nutrition Education Program (EFNEP) in Sacramento County has joined a coalition to promote the summer meals program, which is aiming to serve one million meals during summer 2018.
The coalition was formed by State Sen. Richard Pan, who invited Sacramento students to the State Capitol for a picnic May 22 launching the “Million Meals Summer.”
“In Sacramento County, on average 1.9 million free or reduced-price lunches are served each month while school is in session,” said Sen. Pan. “For so many of these children, school meals are their primary source of nutrition.”
In the summertime, the number of lunches served drops to less than 10 percent of the school-year number.
“Over the last couple of years, my office has worked with a growing number of organizations to help close the gap of child nutrition,” Sen. Pan said.
At the picnic, Sen. Pan, a pediatrician, reminded the children that eating healthy through the summer will get them ready to learn when school starts again.
Sen. Pan said Kim Frinzel, associate director of the California Department of Education nutrition services division, is leading the effort to set up sufficient meal sites and encourage children to attend.
“You get a great meal,” Frinzel told the students. “You get to hang out with your friends. And you get to participate in fun activities. Clap if you will help us serve a million meals.”
Vanessa Kenyon, EFNEP program supervisor for Sacramento and San Joaquin counties, said EFNEP will provide nutrition education training for Samuel Merritt University nurses-in-training.
“Summer meals are provided at 140 sites in Sacramento County. If the children stick around after eating, they can take part in enrichment programs. The student nurses will fulfill a portion of their service hours by sharing nutrition education resources and activities at the meal sites,” Kenyon said.
The UC EFNEP program, which serves 24 counties in California, assists limited-resource families gain the knowledge and skills to choose nutritionally sound diets and improve well-being.
The United Way California Capital Region heads the coalition of community, business and state partners supporting the Million Meals Summer in Sacramento County.
Shoppers purchasing fruits and vegetables in stores located in low-income neighborhoods in California may pay more for those fruits and vegetables than shoppers in other neighborhoods, according to a study that examined prices in a large sample of stores throughout the state.
Published online in March 2018 in the journal Public Health Nutrition, the study, conducted by researchers at UC's Nutrition Policy Institute, involved more than 200 large grocery stores, 600 small markets, and 600 convenience stores in 225 low-income neighborhoods (where at least half of the population was at or below 185 percent of the Federal Poverty Level) and compared observed prices to purchased price data from chain grocery stores in the same counties during the same months.
The study found that produce prices for the items examined (apples, bananas, oranges, carrots and tomatoes) were higher in stores in low-income neighborhoods than the average prices of those items sold in stores in the same counties during the same month. Fruits and vegetables for sale in convenience stores in low-income neighborhoods were significantly more expensive than those for sale in small markets or large grocery stores. Yet even in large grocery stores the study found prices in the low-income neighborhoods to be higher than average county grocery store prices during the same month.
“Americans eat too few fruits and vegetables to support optimal health, and we know that dietary disparities among socioeconomic groups are increasing,” said study author Wendi Gosliner. “This study suggests that one important issue may be fruit and vegetable prices — not just that calorie-per-calorie fruits and vegetables are more expensive than many unhealthy foods, but also that there are equity issues in terms of relative prices in neighborhoods where lower-income Californians live.”
Additionally, the study examined the quality and availability of fruits and vegetables in stores and found that while less than half of convenience stores (41 percent) sold fresh produce, even fewer (1 in 5) sold a wide variety of fruits or vegetables, and few of the items that were for sale were rated by trained observers to be high quality (25 percent for fruits and 14 percent for vegetables).
“This study suggests that convenience stores in low-income neighborhoods currently fail to provide access to high-quality, competitively priced fresh fruits and vegetables," said Pat Crawford, nutrition expert and study author. “A healthy diet can prevent disease and reduce health care costs in the state. States need to explore new ways to help ensure that families, particularly those living in low-income neighborhoods where convenience stores are the only food retailers, have access to healthy, high-quality foods that are affordable,” Crawford added.
The study also found that convenience stores participating in federal food programs (the Supplemental Nutrition Assistance Program [SNAP] and/or the Supplemental Nutrition Program for Women, Infants, and Children [WIC]) were more likely to sell fresh produce and to offer higher quality and a wider variety of fruits and vegetables than stores not participating in either program.
The study was conducted under contract with the California Department of Public Health. Funding is from USDA SNAP. USDA is an equal opportunity provider and employer.
In the morning you hurry to put your clothes on, brush your hair, brush your teeth and get everything in your school bag for the day. Dad needs to drop you off at school at 7:30 a.m. so he can get to work on time. You grab a bag of chips as you run out the door, rubbing your eyes and looking to make sure you didn't put your shirt on backwards again.
Somewhere around 10:00 a.m. your tummy starts to growl. You feel your mouth start to water a little and your eyes droop. Looking at the clock you count the minutes until lunch. At 11:25 , one of your classmate's parents comes in with a tray of cupcakes to celebrate her birthday! Your stomach jumps at the sight of pink butter cream frosting piled high on the little cakes. Your teacher hands one to each student in the class and you savor every delicious bite.
Fifteen minutes later the lunch bell rings. Your teacher walks everyone over to the cafeteria and you get in line for school lunch. You feel embarrassed to eat school lunch and since you ate that cupcake you're not really hungry anyway. You plop a few things on your plate making a face. Sitting down you pick at the food until the custodian says you can get up and go play. You dump your tray with most of the food still on it and run outside chasing your friends onto the blacktop.
Back in class you feel energized after your game of handball. Your face is red and you're a little sweaty from all the running around. Your teacher announces that your group won the weekly contest and each of you will get to pick from the candy bag. That sounds great to you because you are starting to get hungry again. You put a few pieces of candy in your mouth. You get back to work on your math problem but it's the afternoon and you always have trouble concentrating in the afternoon…
Maggie is just one of more than 30 million children in the U.S. who qualify for free or reduced-price school meals through the USDA school meal program. Students like Maggie may rely on food at school for up to 50 percent of their daily calories and school meals represent a larger portion of the school-day caloric and nutrient intake for food insecure children. In addition, research shows that income level, educational attainment and family composition impact diet quality and physical activity.
The national school lunch program, while not perfect, is intended to ensure students like Maggie are offered a variety of fruits and vegetables and whole-grain rich foods every day. There are limits to the amount of sodium, saturated fat, trans-fat and calories that are offered as part of a school meal. Studies have shown that child nutrition programs improve diet quality and academic performance for children in low-income and food-insecure households.
When we offer our children and students food with little to no nutritional quality for a reward and cupcakes to celebrate a birthday, we are impacting their overall dietary quality for the day. For Maggie, the problem is compounded by the fact that she does not have access to a varied and nutritious diet at home. She has nothing to fall back on when she doesn't get a nutritious meal at school and she fills up on empty calories instead. Childhood is an important time when people develop lifelong eating and physical activity patterns.
So when I am faced with the dilemma, once again, of speaking up and being the cupcake police or staying silent and going along with treats at school, I think of Maggie.
What can you do to create healthier schools for all children:
- Look up your School Wellness Policy. Every school that participates in the School Meal Program has one. However, many times they were written and never revisited. Check your district web page or go to the Dairy Council finder. School Wellness Policies outline what is and is not allowed to be offered in the classroom or fundraisers during school.
- Offer non-food rewards for positive behaviors: Extra physical activity time or recess, the opportunity to eat lunch in the cafeteria with the teacher, special privileges like “line leader” for the day, or the opportunity to go out to the garden. For more healthy reward ideas visit Healthy Food Choices in Schools.
- Celebrations that reinforce health: Include physical activity like a dance party in your celebration (see GoNoodle for all kinds of fun activities and brain breaks), ask parents to bring in a donated book for the class instead of cupcakes (see Books for Birthdays), if you are going to have food, make sure non-nutritious items are limited to one per student.
- Eat lunch with your student(s): If you're a parent, check-in with your school. Many schools allow parents to eat lunch with their children if notified in advance. If you're a teacher, eating with your students is a great way to teach and model healthy eating behaviors. Interested in learning more about the importance of school meals? Find out here.
- Is the school offering a variety of fruits and vegetables? Can the students all see the food and serve it safely? Are any local foods available? If not, set a meeting with the Food Service staff to discuss your ideas and see how you can help.
Students' surroundings can greatly impact their learning and health, research has shown.
In an effort to enhance nutrition, learning and health for these students in Oakland, the University of California Cooperative Extension, UC CalFresh Nutrition Education Program, Luther Burbank Preschool and Oakland Unified School District Early Childhood Education supported the installation of a mural that features silhouettes of children of different abilities among flowers, fruit and other foods cast in bold colors at Burbank Preschool.
Luther Burbank Preschool Center is an inclusive school serving the needs of over 200 students, ages 3 to 5, of varying abilities and needs. The Burbank preschool students and teachers helped paint the mural.
“Our students worked on the mural first, then David [Burke] completed it,” said Principal Tom Guajardo. “This project has been absolutely uplifting for our students, staff and parents. I say ‘uplifting' because I have heard comments like, “‘When I am feeling a little down or tired, I come and see the mural and I am immediately rejuvenated.' It has been a showcase when parents and visitors come to our school.”
On Friday, Feb. 23, at 2 p.m. - 3:30 p.m. the mural will be unveiled in the cafeteria of Luther Burbank Preschool at 3550 64th Avenue in Oakland. Parents, teachers and students are invited to a celebration to meet David Burke, the mural designer and well-known Bay Area artist. The UC CalFresh staff is planning some activity stations including a healthy cooking demonstration with free recipe books and a table where children can make “veggie faces” using fresh produce and hummus for dipping.
As we settle into 2018, it's natural to wonder what the New Year may bring. There have been dozens of "trend pieces" discussing what's in store. In this wrap, we consider possible 2018 trends in water, the GM debate, science communication, and food and nutrition.
After one of the driest Decembers on record, many Californians continue to worry about water supply. I turned to UC ANR water expert Faith Kearns. Faith is a scientist and communicator at the California Institute for Water Resources, a UC ANR-based "think-tank" that integrates California's research, extension, and education programs to develop research-based solutions to water resource challenges. Faith writes about water issues for a number of publications, including UC's Confluence blog. She was recently
Faith told me this:
"Water quantity and human use tend to be the dominant lenses that we use to talk about water in California, but they're not the only thing we need to be paying attention to. For example, water quality issues loom equally as large, and are of course related. But, even beyond that, there are also many non-use oriented ways that water impacts our lives - through recreation, aesthetics, and culture, just to name a few. A trend that I hope to see in 2018 is a broadening of the conversation on water, and an expansion of the kinds of knowledge that are brought to bear on water issues."
Editor's note: The quality of American drinking water continues to be a point of local and national concern; it will undoubtedly be an important topic in the 2018 midterm elections in certain congressional districts. Learn more about this vital public health and social justice issue by visiting the National Drinking Water Alliance website (NDWA). NDWA is funded by the W.K. Kellogg Foundation and coordinated by UC ANR's Nutrition Policy Institute.
The debate over genetically modified food: Entering a new era?
UC Davis associate professor and plant pathologist Neil McRoberts - who was recently named co-leader of UC ANR's Strategic Initiative in Sustainable Food Systems - shared his ideas about where we might be headed in terms of framing the GM discussion.
"...The GM debate is entering a new era with the growing use of gene editing - CRSPR-Cas9 - technology. Interestingly, this time around the ethics and socio-economics debate seems to be keeping pace with the science, as witnessed by the latest issue of the Journal of Responsible Innovation, which focuses on gene drive technologies and their uses. The special issue grew out of a workshop hosted at NCSU last year. The use of CRSPR has re-opened debates about how genetic modification should be regulated and labeled."
Editor's note: You can learn more about Neil's work here. He recently wrote a guest blog post for UC Food Observer about the importance of cash crops to smallholder farmers in Uganda and Malaysia. For more about the GM debate, read the text of Mark Lynas' speech to the Oxford Farming Conference, in which he tries to "map out the contours of a potential peace treaty" between GM proponents and the technology's opponents. h/t Nathanael Johnson.
Will 2018 usher in an era of more civil communication around science-based topics?
*It depends on us.
Across the board, our public discourse took a dive in 2017 ... and that's a shame. Here's to a New Year ... and resolving to do a better job at communicating with clarity, integrity and with less judgment. The advancement of science (and perhaps the preservation of our sanity) depend upon it.
I loved this piece by Tamar Haspel, which recently appeared in the Washington Post and specifically addresses science communication and agriculture/food issues. Shorter: If we want to persuade people, we have to be respectful. She writes:
“Rudeness can increase polarization and entrench disagreements even further. Nasty begets nasty; it's regression toward the mean ..."
As both a scientist and a communicator, UC ANR's Faith Kearns also informed my thinking on where the communications trend line ought to go for 2018, telling me that:
"One of the bigger challenges, and opportunities, facing the science communication community is how to really push ourselves to better incorporate more perspectives from the social sciences and humanities. This is particularly true on issues like food, agriculture, and the environment where so much of what is truly challenging is related to human behavior, decision-making, and psychology. It's not just a matter of using research on science communication to inform practice, but also of responsibly integrating different forms of knowledge into communication efforts."
Food and nutrition trends
There are an overwhelming number of food trend pieces out right now. The Hartman Group is a good account to follow to stay apprised of food trends throughout the year. Their Year in Review blog post is definitely worth a read. It identifies some trends from last year that will likely carry forward, including consumer demands for transparency, "conscious" consumerism, customized health and wellness, and the ways in which snacking is disrupting food culture. Bonus: you can access some of Hartman's industry reports via links included in the blog post.
And if you're having trouble keeping that New Year's resolution to exercise more, consider reading this piece, which reports on a study indicating that exercise alters our microbiome - which could improve our health and metabolism. Gretchen Reynolds for the New York Times.
Have a great week!
This article was first published in the UC Food Observer blog.