Food. It fuels our bodies – and our minds. It’s critical for healthy growth and development. It connects us – people, cultures, families, students. Today we have more choices, more access and more customization in our food supply than ever before. But food is also complex. Over-consumption or an unbalanced mix of nutrients can have long-lasting health implications. Malnutrition can lead to poor academic performance as well as physical implications. And special dietary considerations have changed the way we look at school lunches and snacks – whether they are coming from home or from the cafeteria. Many children consume more than half of their meals at school, making good nutrition in school more important than ever. Every student has the potential to do his or her best at school, but poor nutrition puts them at increased risk of not meeting their full potential. The Foundation: Macro Nutrient Consumption Balanced dietary consumption of fats, carbohydrates, and proteins is the foundation for a healthful diet. But the types, amounts and quality of those nutrients are also important factors. While in the past a large focus was placed on fats overall as an unhealthy part of the diet, it is now recognized that fats are, in fact, an essential component of a healthy diet because fats are a critical component of many body processes, including brain function. Today, larger emphasis is placed on the type of fat in the diet. Choosing unsaturated fats over saturated ones is important. Further, trans-fats are commonly considered the worst type of fats – with perhaps even more detrimental effects than saturated fat – and should be avoided in the diet. Proteins are important building blocks for the body and brain and are an often-overlooked component of snacks and meals. Carbohydrates are an essential energy source to fuel the body; they provide energy for most body functions, including those in the brain. But the types of carbohydrates are important to focus on, with complex carbohydrates like those in whole grains, fruits and vegetables providing energy that feeds the body well. Conversely, after consuming a large amount of simple carbohydrates like processed starch and sugar, the initial energy boost quickly turns to a period of lethargy including trouble concentrating, headaches and general decreased energy.
Speaking of sugar, science has shown that eating too much added sugar can have a detrimental effect on health. Generations have known that too much sugar can lead to cavities, but newer research has shed light on the more systemic effects of high sugar intake. In fact, a 2014 study published in the Journal of the American Heart Association showed that those consuming too much added sugar were at significantly higher risk of dying from cardiovascular disease. Further, epidemiological research has shown a correlation between the intake of high-sugar beverages with an increased risk of diabetes. Sugar itself has no nutritive value, as it contains no essential nutrients. Higher sugar intake leads to more calories which translates to excess pounds and thereby the link to the obesity epidemic in the US. American consumption of sugar has skyrocketed in the past several decades. A study in Obesity Society showed sugar consumption in US adults increased by more than 30% over the past three decades. And the impact of high sugar consumption isn’t just in longer-term heath. As sugar enters the blood stream the body releases insulin to stabilize the sugar level, and as more insulin is release the drowsier a person becomes. Instinctively, a person often then reaches for another highsugar snack or meal – beginning the cycle all over again. This is an important consideration for students who may suffer academically and behaviorally when dealing with the side effects of the cycle of sugar intake. Research has shown that simply minimizing or eliminating high sugar load items can have profound and immediate results in school. One such study took a look at removing high sugar beverages such as soft drinks in school vending machines and offering other beverages had a positive effect on behavioral outcomes such as tardiness and disciplinary issues. Childhood Obesity Overconsumption of calories and decreased physical activity has led to an obesity epidemic in our youth, which has become one of the biggest health-related stories of our time. Childhood obesity is a health crisis that puts children at risk for lifelong challenges with weight management, challenges with self-confidence and emotional struggles as well as an increased risk for cancer heart disease and stroke. What causes childhood obesity? The most common reasons are genetic factors, lack of physical activity, and unhealthy eating patterns, or a combination
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of these. Today’s “connected” environment lends itself to more activity online then outside. Just 20-30 years ago children were more likely to walk to school, run around at recess and to play outside after school. This coupled with the prevalence of unhealthy foods, more meals eaten away from home, and poor eating habits play a significant role in shaping the habits that can lead to a lifetime of overweight and obesity. Treating and preventing childhood obesity helps to protect the health of children now and in their future. The good news is that over the past few years, programs and initiatives designed to stem the rising tide of childhood obesity seem to be making an impact. Last year federal health authorities reported a 43% drop in the rate of obesity among children ages 2-5 during the previous decade. Programs like Let’s Move, launched by First Lady Michelle Obama helped to generate tremendous awareness around the issue. It has helped shape programs that today have made a great impact in reversing the dangerous course of childhood obesity. Special Dietary Considerations Beyond – and in addition to - the public health crisis of childhood obesity, today more than ever our youth are faced with food challenges that pose acute health risks and that require special consideration at home, in the classroom and in the lunch room. The incidence of food allergies is on the rise. The percentage of children with food allergies increased by nearly 50% between 1997 and 2001. Today, it is estimated that up to 15 million Americans have food allergies, including one in every 13 children. That’s nearly two in every classroom in the US. And while peanut allergies seem to get the most attention because the allergy response to peanuts tends to be most severe, the top eight food allergies are commonly present in the school cafeteria: milk, eggs, peanuts, tree nuts (cashews, walnuts), fish, shellfish, soy and wheat. Given the common presence of these foods in the school environment, it is critical for schools and other educational institutions to have policies and guidelines to manage the risk of food allergies. Food allergies have farreaching effects, well beyond the lunchroom for children with allergies, their peers and their families. Communication between all parties is critical, but so-called “allergy tables” can lead to feelings of social isolation for
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