Back to School Nutrition 2013-2014 Resource Guide

All over the country, children and parents are getting ready for the new school year to begin. With so much information about food and nutrition available on the Internet and in the news, Dietitians-Online has prepared the 2013-2014 Back to School Nutrition Resource Guide.

Resources
Organizations, Associations, and Programs
School Nutrition Experts, Articles, and Videos

Graphics

Lunchbox Safety
Planning School Lunches Using MyPlate

Back to School Foods

Resources

Organizations, Associations, and Programs
	Academy of Nutrition and Dietetics is your source for trustworthy, science-based food and nutrition information. The worlds largest organization of food and nutrition professionals, the Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy.
	Kids Eat Right your source for scientifically-based health and nutrition information you can trust to help your child grow healthy. As a parent or caretaker you need reliable resources and you can find them here, backed by the expertise of nutrition professionals.
	Home Food Safety Tips The Academy of Nutrition and Dietetics and ConAgra Foods public awareness campaign, Home Food Safety, is dedicated to providing home food safety statistics, information about foodborne illness and safe food handling information and tips. Safe Lunch Guide
	Choose MyPlate. The website features practical information and tips to help Americans build healthier diets.
	Let’s Move is about putting children on the path to a healthy future during their earliest months and years. Giving parents helpful information and fostering environments that support healthy choices. Providing healthier foods in our schools. Ensuring that every family has access to healthy, affordable food. And, helping children become more physically active.
	Vegetarian Resource Group Vegetarian Kids, Teens, and Family
	Action for Healthy Kids, believe there are ways to reduce and prevent childhood obesity and undernourishment. Learn how Action for Healthy Kids is working with schools, families and communities to help our kids learn to be healthier and be ready to learn.
	Healthy Children The American Academy of Pediatrics (AAP) and its member pediatricians dedicate their efforts and resources to the health, safety and well-being of infants, children, adolescents and young adults. Healthy Children - Nutrition Food Allergies in Children
	Team Nutrition Campaign launched by USDA's Food and Nutrition Service (FNS) to encourage and teach children, parents, and caregivers to eat healthy and be physically active every day. Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help you motivate children and their caregivers  to eat healthy and be active. Eat  smart. Play Hard.™ Campaign messages and materials are fun for children and informative for caregivers.  Building Blocks for Fun and Healthy Meals Fact Sheets For Healthier School Meals
	We Can The We Can! GO, SLOW, and WHOA Foods fact sheet (pdf) can be posted on the refrigerator or used when grocery shopping. The We Can! Parent Tips - Snack (pdf) 100 Calories or Less tip sheet can help consumers choose vegetables, whole grains, and fat-free or low-fat (1 percent) milk for healthier snacks.
	Fruits and Veggies More Matters Gearing Up for Back to School
	National Dairy Council® (NDC) Child Nutrition  Fuel Up To Play 60 sponsored by National Dairy Council and the National Football League, in collaboration with United States Department of Agriculture (USDA). Fuel Up to Play 60 is an in-school program that encourages the availability and consumption of nutrient-rich foods, along with at least 60 minutes of daily physical activity.
	The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.
	The School Breakfast Program (SBP) provides cash assistance to  States to operate nonprofit breakfast programs in schools and residential childcare institutions. The program is administered at the Federal level by FNS. State education agencies administer the SBP at the State level, and local school food authorities operate it in schools.

School Nutrition Experts, Articles, and Videos

Dayle Hayes, MS, RD
School Meals That Rock (Facebook)

Dayle Hayes is an award-winning Registered Dietitian, author, and educator. Dayle developed a program for parents, FIT KIDS = HAPPY KIDS; created 5 A Day BINGO; and produced several videos. As a parent and member of the School Nutrition Association, Dayle is dedicated to improving school environments. She collected success stories for Making It Happen; wrote a chapter on communicating with students in Managing Child Nutrition Programs: Leadership for Excellence; and developed Enriching Family Mealtimes, a kit for school leaders and educators. In 2008, she co-authored the Position of the American Dietetic Association: Nutrition Guidance for Healthy Children Ages 2 to 11 Years.

Caroline, RD at Giant Eagle® 

Pack an A+ Lunch for School

Kids in School Yet??!! What to Pack for Lunch
Pamela Ofstein MS, RD, LDN

Healthy School Snacks, CSPI

Wondering What to Pack for School Lunches? Here are 15 healthier brown-bag lunch options now available in your supermarket. by Elaine Magee, MPH, RD

Back to School: Lunch Box Bootcamp Betsy Bingham Ramirez, M.Ed., RD

Feeding Vegan Kids by Reed Mangels, PhD, RD

Vegetarian Ideas – Creative Back to School Lunches by Kim Galeaz, RD CD 

Child Nutrition - Lunch Line Choices PSA

As an adult you are a role model for the children around you. Kids follow

 the lead of the adults they see everyday. So remember,

healthy choices start with you.

Priceless: School Lunch

"Priceless" launched the One Tray campaign depicting the

cafeteria tray as the conduit for a reformed school food system that

supports healthy children, local farms, and smart schools.

 

June 10, Multicultural American Child Awareness Day Exploring Food Diversity

Today is a wonderful time to celebrate the many cultural foods that makeup the American Cuisine. The diversity can be seen as we travel across the country. There are regional differences and the influences of immigrants from all over the world.

New England is known for seafood, particularly lobster, and a creamy clam chowder. The Southern states are known for collard greens (leafy greens), chicken and dumplings, black eyed peas and cornbread. Grits is a popular breakfast dish in the South. The Midwest has traditionally been a beef and grain producing area so meats, potatoes and breads are foods found there. In the Pacific Northwest fresh salmon is a specialty and in the Southwest, the Mexican influence can be seen. California and Hawaii are both known for growing many different fruits, and Alaska is known for its fish and King Crab.

As a nation of immigrants, our foods have expanded to include worldwide cuisines, traditions, and religious influences. Many ethnic dishes are joining the American food culture and are seeing an incredible boost in familiarity, approval and consumption.

Foods from All Over the World

Project: Invite friends over and ask each to bring a traditional family dish. You may be pleasantly surprised at some of the new foods to explore.

Table of Cuisines (from Menu Solutions)

Cuisine Healthier Choices Limit Delicatessen Selections Extra lean corned beef, pastrami, or roast beef, beef brisket, and turkey breast are best; whole wheat or multi-grain breads; chicken or tuna salad; chopped herring; chef salad; fresh fruit plate with cottage cheese; dry bagel; borscht or broth soup; tossed salad, sliced tomatoes, beet salad, or carrot raisin salad. High-fat meats (regular corn beef, hot pastrami, beef bologna, hot dogs, knockwurst, liverwurst, and salami); potato salad; mayonnaise based salads; combo sandwiches (Reuben); smoked fish (lox); creamy coleslaw; chopped liver; excess cream cheese and cheese spreads; sauerkraut (high in sodium). Pizza Parlor Selections You cannot go wrong by ordering extra toppings such as onions, peppers, mushrooms, tomato slices, broccoli and spinach. Other possibilities include chicken, crab meat, or shrimp.   Fat starts with the basic cheese, so avoid extra cheese and in particular mozzarella. Other culprits include bacon, meatballs, pepperoni, sausage, and prosciutto, as well as anchovies. Sandwich Shop Selections Both 100% whole wheat and pita bread are great choices. Good sandwich fillers are grilled chicken breast, ham, roast beef, and turkey breast. Instruct the server not to add butter, margarine, or mayonnaise to the bread and substitute with ketchup, mustard, or horseradish. Good salad choices include chef, garden, or Greek salads, but remember to ask for low-calorie dressings on the side and to omit egg or cheese. Broth-type soups are good, such as barley, beef, chicken, lentil, split pea, and vegetable noodle. Avoid croissants, cheese, excess mayonnaise, egg, and creamy soups. Beware of "diet plates" with big burgers and scoops of cottage cheese, which have loads of saturated fat. Omit cheeseburgers, cheese sandwiches, or grilled cheese "melts" over chicken and seafood salads; and cold cuts. Combo sandwiches with meat and cheese and club sandwiches are best avoided due to the large portion size.Remember that salad combos such as tuna, chicken, and crab meat have lots of mayonnaise. Avoid creamy soups such as chowders or cream of "anything." Submarine Shop Selections Order the smaller size roll or pita bread. Turkey, smoked turkey, ham, and roast beef are acceptable. Ask the server to go light on the meats, omit the mayonnaise or oil, and generously load up on the shredded lettuce, onion, peppers, pickles, and sliced tomatoes. Choose salads as alternatives when available, such as chef or tossed salads with perhaps a scoop of tuna, chicken, or seafood served with Italian or pita bread.  Omit meats such as bologna, Italian cold cuts, salami (hard or Genoa) and sausages. Stay away from cheeses and steak and cheese. Other items to omit include antipasto salads, fried eggplant, and chicken cutlets. Chinese Selections Order plain steamed rice; boiled, steamed, or stir-fried vegetables (ask for little oil to be used); moderate fish and shellfish; non-fried tofu; skinless poultry and egg roll (insides only). Anything fried (rice or crispy noodles), or with sweet and sour sauce; egg dishes or soups; salty soups; avoid duck and limit beef, pork and picked foods; excess soy sauce; ask chef to leave out MSG and cut down the use of commonly used corn starch, sugar, and salt. Indian Selections Order chutney (except mango); curry sauce (yogurt based); fish (omit butter basting); yogurt with shredded vegetables; basmati rice. Biryani (vegetable dish); chapatti or papadum bread; tandoori chicken; lentil or mulligatawny soups Creamy or high-salt soups; clarified butter (ghee); deep fried meats; poori or paratha bread; fried samosa or pakora; ask to prepare dishes without excess salt and to omit coconut milk, if possible; omit garnishes with nuts or dried fruit. Italian Selections Order antipasto (no oil or excess meats); crusty bread (no oil or butter); broiled or grilled fish, seafood, chicken, and meats; garlic; plain or vegetable pasta; fresh unsalted mozzarella cheese; steamed leafy vegetables (kale and broccoli); salads; fresh tomatoes; zucchini; ices. Garlic bread; stuffed pastas (ravioli and lasagna); fried eggplant; meatballs or sausage; sauces with butter, cream, oil, and wine base; pesto sauce; cheese-filled or parmesan style dishes; spumoni or tortoni ice cream. Beware of risotto rice; polenta; and high-fat, high-sodium prosciutto ham and pancetta; veal cutlets and Caesar salads. Japanese Selections Order rice; steamed fish; sushi; sashimi; miso soup; raw vegetables; tofu; sukiyaki (stir-fried); yakimono (broiled fish). Tempura and other deep-fried food; excess peanut and teriyaki sauce; pickled foods; excess salt and sugar in sauces; excess salt in soy marinades and sauces. Mediterranean (Middle East) Selections Order couscous, bulgar, and pita bread; legumes such as chickpeas, fava beans, and lentils; hummus; grape leaves; yogurt. Phyllo dough dishes for sweet desserts such as baklava; feta and kasseri cheese; excess anchovies and olives; high sodium foods; feta, olives and sausage; appetizers in general, except salads; excess fat from butter, olive oil, omelet's and tahini. Mexican Selections Order soft-shell tacos; burritos; fajitas; salsa; chicken enchilada; black beans or Mexican rice; grilled fish or chicken; salads without chips or shells; moderate corn or flour tortilla, using minimal oil; cerviche (marinated fish); gazpacho; chile con carne soup, with no cheese. Acceptable items include shredded lettuce; spicy meats; diced tomatoes; salsa verde; picante or tomato sauce; use Mexican salads as appetizers, with salsa as the dressing. Chips, nachos; super nachos; chili con queso; fried taco or tortilla shells; guacamole; sour cream; cheese; refried beans; beef and pork dishes; olives; items such as chilies rellenos, chimichangas, chorizo (sausage), and flautas. Thai Selections Order steamed rice; broth-based soups (tom yum koang and pok taek); non-fried proteins, such as chicken, seafood, and tofu; vegetables; satay or steamed mussels; salads with light dressings, made with Thai spices. Excess sodium; soy sauce and sugar; MSG; coconut milk, coconut oil; cream dishes, high milk and sodium soups; many fried appetizers; curry or curry sauce; fried eggplant; cashew and peanut toppings.

April is Global Child Nutrition Month

Global Child Nutrition Foundation (GCNF)

Global Child Nutrition Month and the Global Child Nutrition Foundation is running a month-long campaign to help raise funds and awareness for school feeding programs in developing nations.

The Global Child Nutrition Foundation was created in 2006 with the mission of expanding opportunities for the world’s children to receive adequate nutrition for learning and achieving their potential. It continues and expands upon the work of the Global Child Nutrition Forum, formerly conducted by the School Nutrition Association (SNA). Created in 1946, SNA advocates healthy nutrition for every child in the United States.

GCNF is dedicated to helping countries develop and operate successful, sustainable, school feeding programs. GCNF provides training and education to support the development of community-based school feeding programs that respond to the nutritional needs of children, while considering local cultural and community values.

"A Possible Dream" Gala 2013

On March 4, 2013 GCNF held their 10th annual "A Possible Dream" Gala honoring outstanding champions of child nutrition. Each year, three awards are granted: the Gene White Lifetime Achievement Award for Child Nutrition; the School Nutrition Association (SNA) Individual Industry Member of the Year; and the SNA Outstanding Director of the Year.

Over 500 executives come together—from industry, SNA, international NGOs, the U.S. Congress, USAID, USDA, and other key agencies working to reduce hunger—to network and exchange ideas. The Gala raises awareness of global hunger and helps GCNF's to build sustainable school feeding projects in developing countries.

The awards presentation is the highlight of the gala.

2013 Recipients

2013 Winston LAC Policy Scholar

Momodou Sanneh, Deputy Permanent Secretary
 (Programs), Ministry of Basic and Secondary Education,
The Gambia 

Momodou served extensively in his country’s education sector,
where he pays particular attention to policy development. 

Gene White Lifetime Achievement Award for Child Nutrition

Arlene Mitchell, formerly Chief of School Feeding for the
World Food Programme; currently Deputy Director of
Agricultural Department in the Bill & Melinda Gates Foundation.

SNA’s Industry Member of the Year

Barbara Jirka, PhD, SNS, formerly Sr. Manager,
Customer Marketing for McCain Foods, USA and currently
on the staff of USDA’s Food and Nutrition Services

SNA’s Outstanding Director of the Year

Sherri Knutson, Student Nutrition Services Coordinator
for Rochester Public Schools, MN

Proceeds from this event enable GCNF to provide technical assistance to countries with expanding and developing school feeding programs. Appropriately designed school feeding programs have been shown to increase access to education and learning while improving children’s health and nutrition.

To learn more about the work of Global Child Nutrition Foundation, please visit their website.

Your support of GCNF and commitment to ending childhood hunger makes a difference in the lives of the world’s children.

Investing in world's poorest children
can save millions of lives, UN study finds


Children of the World

December 11, UNICEF is Founded Providing Children Worldwide with Food, Clothing and Health Care

UNICEF  was created on December 11, 1946 by the United Nations to provide children with food, clothing and health care. UNICEF believes nurturing and caring for children are the cornerstones of human progress. UNICEF is active in more than 190 countries and territories through country programs and National Committees.

History of UNICEF
Sir Roger Moore narrates a brief history of UNICEF, telling the story of a small UN agency founded to bring relief to the children in countries torn apart by WWII to the global force for health, education, and child protection it is today.

 

UNICEF Facts

Poverty contributes to malnutrition, which in turn is a contributing factor in over half of the under-five deaths in developing countries. Some 300 million children go to bed hungry every day. Of these only eight per cent are victims of famine or other emergency situations. More than 90 per cent are suffering long-term malnourishment and micronutrient deficiency. (State of the World’s Children, UNICEF, 2005)

In all developing regions, children in rural areas and children from poor households are more likely to be underweight due to lack of nutrition. (Progress for Children, UNICEF, 2010)

884 million people lack access to improved drinking water sources, and 84 per cent of them live in rural areas. (Progress for Children, UNICEF, 2010)

In wake of the floods, malnutrition threatens
thousands of children in Pakistan

 Shop UNICEF

Shop the UNICEF store and help children in need.
Every UNICEF card and gift you buy supports the efforts
to save children’s lives around the world.

Nutrition Gifts
UNICEF Cards and Gifts
UNICEF 2013 Children's Art Wall Calendar 

UNICEF: "Let's Heal the World"

Young people from different nationalities across the globe

are sending a message of peace and hope through music, 

as part of a UNICEF partnership with Limkokwing University 

of Creative Technology to help create a world fit for children. 

National School Lunch Week October 15–19, 2012

"In the long view, no nation is healthier than its children, or more prosperous than its farmers." - President Harry Truman, on signing the 1946 National School Lunch Act. Through the Years The National School Lunch Program was created in 1946 when President Truman signed the National School Lunch Act into law. The National School Lunch Program is a federal nutrition assistance program. Through the years, the program has expanded to include the School Breakfast Program, Snack Program, Child and Adult Care Feeding Program and the Summer Food Service Program. In 1962, Congress designated the week beginning on the second Sunday in October each year as "National School Lunch Week." The video below looks at the school lunch program from the late 1930’s to the present day and includes President Obama signing the Healthy, Hunger-Free Kids Act. One can see from the photographs some of the changes in the foods provided. There is an increase in whole grains, fruits, vegetables, lean protein and lowfat dairy. (Part of the video has clips from a film produced by the USDA in the mid-60s.) When I think of the School Nutrition program my first thoughts turn to Dayle Hayes, MS, RD and Darlene Moppert, MS, RD. These registered dietitians and nutrition experts are advocates for our children. In addition, they take the time to teach, educate, and enlighten the school staff, parents, family, media and legislators. Recently, Dayle initiated a “Give Thanks ... for the School Nutrition Heroes who make “SCHOOL MEALS THAT ROCK.” Acknowledging the hard working people who help feed our children is a positive step in recognizing what is right about our school meals.  School Meals that Rock is a place to share and celebrate what is right with school nutrition in America. It is a counter-revolution to the media bashing of school meals and a tribute to every lunch lady (and gentleman) working to do amazing things for kids' nutrition. I encourage you to visit School Meals That Rock and see what progress is being made in our schools. Darlene Moppert, MS, RD took a giant step to offer students the ability to purchase vegan menu items in the National School Lunch Program. Each year Darlene, the Broward County Public Schools and the Broward County Dietetic Association sponsors a National Nutrition Month Poster Contest. The event helps educate children, families and the community. Recently, Darlene Moppert participated in a Broward School workshops to help teachers with disabled students. Darlene Moppert, RD, Program Manager, Nutrition Education and Training, Food and Nutrition Services, Chairperson, Nutrition Committee is involved with families and community organizations. She addresses food and nutrition issues, recommends nutrition policy and programs, and ensures school meals are culturally diverse and meet special dietary needs. Learn more at the Broward County Public Schools Food and Nutrition Services. School Lunch Resources  Organizations, Associations, and Programs School Nutrition Association 2012 Theme: “School Lunch – What’s Cooking?” Recognized as the authority on school nutrition, the SNA has been advancing the availability, quality and acceptance of school nutrition programs as an integral part of education since 1946. The School Nutrition Association is a national, nonprofit professional organization.  Mission. To advance good nutrition for all children. National Farm to School Month Farm to School is broadly defined as any program that connects schools (K-12) and local farms with the goal of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health, nutrition education, and supporting local and regional farmers. Farm to School programs exist in all 50 states, but since Farm to School is a grassroots movement, programs are as diverse as the communities they serve. About the Farm to Preschool program at UEPI, Occidental College The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946. Kids Eat Right your source for scientifically-based health and nutrition information you can trust to help your child grow healthy. As a parent or caretaker you need reliable resources and you can find them here, backed by the expertise of nutrition professionals. Team Nutrition. Eat Smart. Play Hard.™ Materials. Campaign launched by USDA's Food and Nutrition Service (FNS) to encourage and teach children, parents, and caregivers to eat healthy and be physically active every day. Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help you motivate children and their caregivers to eat healthy and be active. Eat Smart. Play Hard.™ Campaign messages and materials are fun for children and informative for caregivers. Building Blocks for Fun and Healthy Meals; Fact Sheets For Healthier School Meals Choose MyPlate. The website features practical information and tips to help Americans build healthier diets. Let’s Move is about putting children on the path to a healthy future during their earliest months and years. Giving parents helpful information and fostering environments that support healthy choices. Providing healthier foods in our schools. Ensuring that every family has access to healthy, affordable food. And, helping children become more physically active. Elmo Doesn't Fear Obama's School Lunch Elmo joins White House Chef Sam Kass in White House kitchen to talk about the importance of healthy and delicious school meals following President Obama's signing of the Healthy, Hunger-Free Kids Act. We Can. The We Can! GO, SLOW, and WHOA Foods fact sheet (pdf) can be posted on the refrigerator or used when grocery shopping. The We Can! Parent Tips - Snack (pdf) 100 Calories or Less tip sheet can help consumers choose vegetables, whole grains, and fat-free or low-fat (1 percent) milk for healthier snacks. Healthy Children The American Academy of Pediatrics (AAP) and its member pediatricians dedicate their efforts and resources to the health, safety and well-being of infants, children, adolescents and young adults. Healthy Children - Nutrition; Food Allergies in Children Action for Healthy Kids, we believe there are ways to reduce and prevent childhood obesity and undernourishment. Learn how Action for Healthy Kids is working with schools, families and communities to help our kids learn to be healthier and be ready to learn. National Dairy Council® (NDC) Child Nutrition Fuel Up To Play 60 sponsored by National Dairy Council and the National Football League, in collaboration with United States Department of Agriculture (USDA). Fuel Up to Play 60 is an in-school program that encourages the availability and consumption of nutrient-rich foods, along with at least 60 minutes of daily physical activity. Fruits and Veggies More Matters Additional Resources The Chefs Move to Schools program, run through the U.S. Department of Agriculture, will help chefs partner with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices.  Healthy, Hunger-Free Kids Act of 2010 (HHFKA). Improving child nutrition is the focal point of the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). The legislation authorizes funding and sets policy for USDA's core child nutrition programs. The Healthy, Hunger-Free Kids Act allows USDA, for the first time in over 30 years, opportunity to make real reforms to the school lunch and breakfast programs by improving the critical nutrition and hunger safety net for millions of children. Priceless: School Lunch "Priceless" launched the campaign depicting the cafeteria tray as the conduit for a reformed school food system that supports healthy children, local farms, and smart schools. The video was created by three IATP Food and Society Fellows, Shalini Kantayya, Nicole Betancourt, and Debra Eschmeyer to raise awareness for the Child Nutrition Act. Tom Vilsack, Secretary of Agriculture stated “National School Lunch Week reminds us how important it is that our children be healthy and active, that they not go hungry, and that they have access to nutritious meals."