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

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 of of Psycho holo logy gy & P & Prog ogram m Dir irect ctor or Shar aryn yn Pittma ttman, n, MSW Prog ogram m Co Coor ordi dinator or

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 overweight or obese  Delayed skill acquisition and lower math & reading scores on standardized tests  70% of obese children become obese adults

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%

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%

OBESITY TRENDS* AMONG U.S. ADULTS BRFSS, 2009 2009 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) Spartanburg County Childhood Obesity Task Force est. 2009 No Data <10% 10% – 14% 15% – 19% 20% – 24% 25% –29% ≥30%

OBESITY TRENDS* AMONG U.S. ADULTS BRFSS, 2012 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) Spartanburg County 2013 Childhood Obesity Taskforce No Data <10% 10% – 14% 15% – 19% 20% – 24% 25% –29% ≥30%

SP SPARTANBU ANBURG G COU OUNT NTY BM BMI DATA  Collected & published by SC-DHEC in cooperation with School Districts

IDE DENTIFY TIFY THE HE NEED D / ME MECHA HANISM NISM FOR OR IMP MPLEMENTING EMENTING CHA HANGE NGE  Dail ily choices oices 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 ool l lunch ch syst stem em to promo omote healthier ealthier eatin ting g decisi cisions ons with th mini nima mal l disruption, ruption, no cost st to schools, hools, in a susta stainable inable way.

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 os for or Adm dmin inis istr trat ator ors 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?

DESI DE SIGN N THE HE INTER ERVENTION: VENTION: PUB UBLI LIC C RECO COGNITION GNITION  Posit itiv ive e Rei einfor orce cement ment for r choosi oosing g the e Hea ealthi hiest est food od 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.

MEA EASURE SURE EV EVID IDEN ENCE CE-BASED ASED OUTCOMES: COMES: CHANGES CH NGES IN LUN UNCH CH CH CHOICES ICES Balanced Lunch Choices Baseline Balanced Lunch Choices Baseline Incentive Incentive 100% 100% 90% 90% 80% 80% 70% 70% 52% 60% 60% 43% 50% 50% 40% 40% 30% 30% 20% 20% 10% 10% 0% 0% K 1st 2nd 3rd 4th 5th 6th ALL K 1st 2nd 3rd 4th 5th 6th ALL Jesse Boyd GRADES Mary H. Wright GRADES School 1 ~ Suburban School School 2 ~ Urban School 41% free or reduced lunch 96% free or reduced lunch

EVI VIDE DENCE NCE-BASED BASED OU OUTCOMES COMES: CHA HANG NGES ES IN MI N MILK K CHO HOICES CES Milk Choices after the Milk Choices after the Milk Choices before Milk Choices before Healthy Eating Healthy Eating the Healthy Eating the Healthy Eating Decisions Program Decisions Program Decisions Program Decisions Program Mary H. Wright Jesse Boyd Jesse Boyd Mary H. Wright 20% 21% 72% 67% White Chocolate White Chocolate Strawberry Vanilla Strawberry Other School 1 ~ Suburban School School 2 ~ Urban School

EVI VIDE DENCE NCE-BASED BASED OU OUTCOMES COMES: CHA HANG NGES ES IN MI N MILK K CHO HOICES CES White Milk 400 Chocolate Milk 350 Strawberry Milk Vanilla Milk 300 All Milk Milk Selection 250 * 200 150 * 100 50 * 0 Baseline Incentive Total Milk Consumption INCREASED during Incentive

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 oom Ex Exercise cise

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

PUBLISH THE PUBLISH THE MODEL! RESEARCH!

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 osit itiv ive im impact ct on on self lf-es esteem em  Influ luenc nce healt lthy eati ting de deci cisio ions ns ou outs tsid ide of of th the scho hool ol

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 ories es  Tot otal 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 ol (mg) <100  Sodium um (mg) <600  Prot otein 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 

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

BR BRING ING IT IT TO O YOU OUR R SC SCHO HOOL! OL! WHAT WE WILL PROVIDE: YOUR COMMITMENT:  Instructional Videos  Announcing daily Healthy Menu Choices  Monthly menus identifying the healthiest items  Identifying students making Healthy Eating  Display with Decisions and allowing posters, call them to receive public bell, and jars recognition (ring the bell in of the excess the cafeteria) sugar added to flavored milk  Staying ying the course se . . .  In-person support

LOOKING OOKING TOWARDS RDS THE HE FUT FUTURE URE  Adding a nutrition education curriculum

CONN NNECTING ECTING WIT ITH H THE E COMMUNIT OMMUNITY: FACEBOOK, TWITTER, HEALTHYEATINGDECISIONS.COM

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