HEALTHY EATING DECISIONS A s A sch chool ool-bas based ed int - - PowerPoint PPT Presentation

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HEALTHY EATING DECISIONS A s A sch chool ool-bas based ed int - - PowerPoint PPT Presentation

Oct 27, 2022 132 likes •414 views

HEALTHY EATING DECISIONS A s A sch chool ool-bas based ed int nter ervention ention to o re redu duce ce ch child ldhood hood ob obesity esity. Dr Dr. . Da Dave e Pitt ttman man As Asso sociat ciate Profess ofessor or

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SLIDE 1

HEALTHY EATING DECISIONS

A s A sch chool

  • ol-bas

based ed int nter ervention ention to

  • re

redu duce ce ch child ldhood hood ob

  • besity

esity.

Dr Dr. . Da Dave e Pitt ttman man

As Asso sociat ciate Profess

  • fessor
  • r of
  • f Psycho

holo logy gy & P & Prog

  • gram

m Dir irect ctor

  • r

Shar aryn yn Pittma ttman, n, MSW

Prog

  • gram

m Co Coor

  • rdi

dinator

  • r
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SLIDE 2

IDE DENTIF NTIFY Y THE HE PROB OBLE LEM: M: CHI HILDHOO DHOOD D OB OBESI SITY

 1 in 3 South Carolina

elementary students are

  • verweight or obese

 Delayed skill acquisition

and lower math & reading scores on standardized tests

 70% of obese children

become obese adults

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SLIDE 3

OBESITY TRENDS* AMONG U.S. ADULTS BRFSS, 1985

(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

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SLIDE 4

OBESITY TRENDS* AMONG U.S. ADULTS BRFSS, 1994

(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

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SLIDE 5

OBESITY TRENDS* AMONG U.S. ADULTS BRFSS, 2009 2009

(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Spartanburg County Childhood Obesity Task Force est. 2009

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SLIDE 6

OBESITY TRENDS* AMONG U.S. ADULTS BRFSS, 2012

(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Spartanburg County

2013

Childhood Obesity Taskforce

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SLIDE 7

SP SPARTANBU ANBURG G COU OUNT NTY BM BMI DATA

 Collected & published

by SC-DHEC in cooperation with School Districts

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SLIDE 8

IDE DENTIFY TIFY THE HE NEED D / ME MECHA HANISM NISM FOR OR IMP MPLEMENTING EMENTING CHA HANGE NGE

 Dail

ily choices

  • ices for

r food d & be & bever erage ge it item ems s du durin ing g lunch

 Work

rk within thin the e established tablished schoo

  • ol

l lunch ch syst stem em to promo

  • mote healthier

ealthier eatin ting g decisi cisions

  • ns with

th mini nima mal l disruption, ruption, no cost st to schools, hools, in a susta stainable inable way.

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SLIDE 9

DE DESI SIGN N THE HE INTER ERVENTION: VENTION: EDUC UCATE TE HEALTH THIEST IEST CH CHOICES OICES

 Instru

truct ctio ional nal Vid ideos

  • s for
  • r Adm

dmin inis istr trat ator

  • rs

s & & Teache hers

 Edu

ducation ational al Vid ideo eos for r the e Elem emen enta tary y Stud uden ents ts

 What are the healthiest lunch choices?

 Why choose 1% white milk over sugar-added drinks?

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SLIDE 10

 Posit

itiv ive e Rei einfor

  • rce

cement ment for r choosi

  • osing

g the e Hea ealthi hiest est food

  • d it

item ems + whit ite e mil ilk, , fruit it ju juic ice e or water er

 Public Recognition Ringing the bell in front of peers  The sound of the bell reminds everyone in the

cafeteria that students are making healthy decisions each day.

DE DESI SIGN N THE HE INTER ERVENTION: VENTION: PUB UBLI LIC C RECO COGNITION GNITION

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SLIDE 11

MEA EASURE SURE EV EVID IDEN ENCE CE-BASED ASED OUTCOMES: COMES:

CH CHANGES NGES IN LUN UNCH CH CH CHOICES ICES

Balanced Lunch Choices

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% K 1st 2nd 3rd 4th 5th 6th ALL Jesse Boyd GRADES

Baseline Incentive

Balanced Lunch Choices

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% K 1st 2nd 3rd 4th 5th 6th ALL Mary H. Wright GRADES

Baseline Incentive

43% 52%

School 1 ~ Suburban School 41% free or reduced lunch School 2 ~ Urban School 96% free or reduced lunch

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SLIDE 12

Milk Choices before the Healthy Eating Decisions Program Mary H. Wright Milk Choices after the Healthy Eating Decisions Program Mary H. Wright

White Chocolate Strawberry Other

Milk Choices before the Healthy Eating Decisions Program Jesse Boyd Milk Choices after the Healthy Eating Decisions Program Jesse Boyd

White Chocolate Strawberry Vanilla

EVI VIDE DENCE NCE-BASED BASED OU OUTCOMES COMES:

CHA HANG NGES ES IN MI N MILK K CHO HOICES CES

72%

20%

67%

21%

School 1 ~ Suburban School School 2 ~ Urban School

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SLIDE 13

EVI VIDE DENCE NCE-BASED BASED OU OUTCOMES COMES:

CHA HANG NGES ES IN MI N MILK K CHO HOICES CES

50 100 150 200 250 300 350 400 Baseline Incentive Milk Selection White Milk Chocolate Milk Strawberry Milk Vanilla Milk All Milk

* * *

Total Milk Consumption INCREASED during Incentive

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SLIDE 14

BRO BROADER ADER IMP MPACT CT: : INFL FLUENCING UENCING EATI TING NG HABI BITS S AT H T HOME ME

Reflect lection ion Act ction ion & Cla lassr ssroom

  • om Ex

Exercise cise

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SLIDE 15

PROG OGRAM RAM SU SUST STAINABILIT NABILITY: : LONG ONGITUDINAL ITUDINAL DATA

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SLIDE 16

PUBLISH THE RESEARCH! PUBLISH THE MODEL!

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SLIDE 17

WHAT T CAN OUR UR PROGRAM ROGRAM DO FOR R YOUR UR STU TUDENT DENTS? S?

 Increases in healthier lunch choices and

less flavored-milk consumption (over twice the sugar of white milk)

 Reduces sugar, fat, and calorie consumption  Increases exposure to healthy foods

 Public Recognition through bell ringing is a

cost-free, sustainable, & effective means to influence elementary school behavior

 Pos

  • sit

itiv ive im impact ct on

  • n self

lf-es esteem em

 Influ

luenc nce healt lthy eati ting de deci cisio ions ns

  • u
  • uts

tsid ide of

  • f th

the scho hool

  • l
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SLIDE 18

HEA EALTHY THY EA EATIN ING G DEC ECISI ISIONS ONS MEN ENU: U: AUTOMA OMATED TED NUTRITIONAL TRITIONAL CRITERIA ITERIA

At least t 1 fru ruit t and 1 vegeta table

White e Milk or appropri priat ate e alterna nati tive e

Minimi mize e Calor

  • ries

es

Tot

  • tal

al fa fat (g) <16-20 0 (<25-30 30% % calorie ies) s)

Saturat urated d fa fat (g) < <10% % of calori ries es

Cholest ester erol

  • l (mg) <100

Sodium um (mg) <600

Prot

  • tein

ein (g) at least t 14

Carbohydr ydrates es (g) 60-75 75

Dietar etary y fiber er (g) 6-8

Vitamin n A ( (RE) 224-300 300

Vitami min n C ( (mg) 15-18 18

Vitami min n D ( (IU) 100-150 50

Iron n (mg) 3.5-4.5 4.5

Calcium um (mg) 286-400 400

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SLIDE 19
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SLIDE 20
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SLIDE 21
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SLIDE 22
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SLIDE 23

TEL ELL L THE E STOR ORY Y TO THE E PUBLIC: LIC:

CREATING TING A CULTURE TURE OF F HE HEALTHY HY EATI TING NG DECISI SIONS ONS IN T N THE HE CA CAFE FETERIA TERIA

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SLIDE 24

BR BRING ING IT IT TO O YOU OUR R SC SCHO HOOL! OL!

WHAT WE WILL PROVIDE:

 Instructional Videos  Monthly menus identifying

the healthiest items

 Display with

posters, call bell, and jars

  • f the excess

sugar added to flavored milk

 In-person support

YOUR COMMITMENT:

 Announcing daily Healthy

Menu Choices

 Identifying students

making Healthy Eating Decisions and allowing them to receive public recognition (ring the bell in the cafeteria)

 Staying

ying the course se . . .

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SLIDE 25

 Adding a nutrition education curriculum

LOOKING OOKING TOWARDS RDS THE HE FUT FUTURE URE

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SLIDE 26

CONN NNECTING ECTING WIT ITH H THE E COMMUNIT OMMUNITY:

FACEBOOK, TWITTER, HEALTHYEATINGDECISIONS.COM

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SLIDE 27

QUESTIONS? WE HAVE ANSWERS!

OUR COLLEAGUES & TEAM MATES An Le Nicole Brown Jordan Hardy Jennifer Parker Brittany Getz, Christina Jackson, Sara Riggs, Jonathan Shay & Emily Sheehan

Support from SRHF & Wofford College

Spartanburg Community Indicators Project