This document summarizes a health impact assessment conducted by the Kids Safe and Healthful Foods Project on establishing national nutrition standards for competitive foods and beverages sold in schools. The assessment found that stronger standards would reduce students' risk of chronic disease by limiting unhealthy food access and consumption. It also found schools would likely not see declines in revenue. The assessment recommends USDA establish specific nutrition standards for all foods and beverages sold in schools and adopt policies to ensure effective implementation of the standards.
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Alison Negrin of John Muir Health, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Partnering Farm to School with the USDA Fresh Fruit & Vegetable ProgramF2C 2009 Conference
Power Point presentation prepared by Joanne Burke, Director of UNH Dietetic Internship Program, University of New Hampshire and El Farrell, Office of Sustainability, University of New Hampshire for the Partnering Farm to School with the USDA Fresh Fruit and Vegetable Program.
Power point presentation used during the Menu of Change: Healthy Food in Health Care workshop. Presentation given by Roberta Anderson (Food Alliance), Suzanne Briggs (Kaiser Permanente), Eecole Copen (Oregon Health and Science University Food and Nutrition Services) and Emma Sirois (Oregon Center for Environmental Health).
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Alison Negrin of John Muir Health, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Partnering Farm to School with the USDA Fresh Fruit & Vegetable ProgramF2C 2009 Conference
Power Point presentation prepared by Joanne Burke, Director of UNH Dietetic Internship Program, University of New Hampshire and El Farrell, Office of Sustainability, University of New Hampshire for the Partnering Farm to School with the USDA Fresh Fruit and Vegetable Program.
Power point presentation used during the Menu of Change: Healthy Food in Health Care workshop. Presentation given by Roberta Anderson (Food Alliance), Suzanne Briggs (Kaiser Permanente), Eecole Copen (Oregon Health and Science University Food and Nutrition Services) and Emma Sirois (Oregon Center for Environmental Health).
June 2011 Board Meeting: Presentation from Student Nutrition on how the Healthy, Hunger-Free Kids Act of 2010 will impact the cost of meals and department operations. Also an nutrition update from the 2010-11 school year.
Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Deliciou...Rad Fsc
Food Secure Canada and the J.W. McConnell Family Foundation are jointly releasing the report Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses. The lessons profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.
School food programs are a critical method to address food insecurity in First Nations communities. In this presentation, Canadian Feed The Children shares its perspective on the success factors critical for impact and sustainability.
Improving Child Nutrition and Development through CBCCs in MalawiIFPRIMaSSP
Presented by Mangani Katundu, Save the Children, Supporting partners: MoGSW, MinAg, DNHA, SHN
Presented at Report Launch “Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi”
Ufulu Gardens, 28th April, 2015
Presentation given by Anupama Joshi of the National Network during the Farm to Institution Short Course. This presentation highlights impacts of farm to school programs on students, teachers, food service and farmers.
Fresh Fruit & Vegetable Program @ SC Dept. of Educationcrockerae
Presentation by Todd Bedenbaugh with the SC Department of Education related to the cost of providing school lunches and the Department's initiative to incorporate more local foods into the Fresh Fruit & Vegetable Program.
“Professional Development for an Ideal School Meal”
By Ann M. Evans, Principal, Evans & Brennan, Food Systems Consultants and coauthor of “Cooking with California Food in K-12 Schools” (2011, Center for Ecoliteracy)
June 2011 Board Meeting: Presentation from Student Nutrition on how the Healthy, Hunger-Free Kids Act of 2010 will impact the cost of meals and department operations. Also an nutrition update from the 2010-11 school year.
Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Deliciou...Rad Fsc
Food Secure Canada and the J.W. McConnell Family Foundation are jointly releasing the report Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses. The lessons profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.
School food programs are a critical method to address food insecurity in First Nations communities. In this presentation, Canadian Feed The Children shares its perspective on the success factors critical for impact and sustainability.
Improving Child Nutrition and Development through CBCCs in MalawiIFPRIMaSSP
Presented by Mangani Katundu, Save the Children, Supporting partners: MoGSW, MinAg, DNHA, SHN
Presented at Report Launch “Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi”
Ufulu Gardens, 28th April, 2015
Presentation given by Anupama Joshi of the National Network during the Farm to Institution Short Course. This presentation highlights impacts of farm to school programs on students, teachers, food service and farmers.
Fresh Fruit & Vegetable Program @ SC Dept. of Educationcrockerae
Presentation by Todd Bedenbaugh with the SC Department of Education related to the cost of providing school lunches and the Department's initiative to incorporate more local foods into the Fresh Fruit & Vegetable Program.
“Professional Development for an Ideal School Meal”
By Ann M. Evans, Principal, Evans & Brennan, Food Systems Consultants and coauthor of “Cooking with California Food in K-12 Schools” (2011, Center for Ecoliteracy)
Similar to Process, Findings and Implications from Two Health Impact Assessments: Informing Farm to School Policy, Programs and Research - presentation 2
Eating Well While Eating Out: How calories on the menu can guide healthy choicesRobin Allen
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Audio: https://goo.gl/WMFWhp
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"Putting Dietary Guidelines for Americans to Work! Multifactorial Approaches ...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.2: Information and education for healthy food behaviours"
As part of a group project we were tasked to present on implementations for a grocery store looking to promote their health and wellness offerings through the use of dietitians to market the new service.
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Process, Findings and Implications from Two Health Impact Assessments: Informing Farm to School Policy, Programs and Research
Presenters were:
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2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
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Process, Findings and Implications from Two Health Impact Assessments: Informing Farm to School Policy, Programs and Research - presentation 2
1. SAFE &
KIDS’
HEALTHFUL
FOODS PROJECT
A Health Impact Assessment
Case Study:
National Nutrition Standards for
Snack and a la Carte Foods and
Beverages Sold in Schools
1
2. The Kids Safe and Healthful Foods Project
Purpose:
To advance administrative and legislative
actions that improve the safety and
healthfulness of foods sold in schools.
February 3, 2011 2
3. KSHFP Goals
Goal 1: Ensure USDA standards for school meals and competitive foods
reflect the IOM recommendations and the most current Dietary
Guidelines for Americans for healthful foods.
Goal 2: Increase federal funding for school meal reimbursement to meet
updated nutrition standards, school cafeteria equipment and training
and technical assistance.
Goal 3: Ensure USDA implements improved food safety standards,
including:
• strengthened regulations and policies related to school food
safety
• enhanced oversight and enforcement by USDA ensuring
school cafeterias are inspected
• new policies ensuring timely notification to schools of recalled
food products
February 3, 2011 3
4. The School Food Environment
School
Meals
School Food
Environment
Foods and
Beverages Competitive
NOT for Foods
Sale
4
5. Why do an HIA?
• The Healthy, Hunger-Free Kids Act – signed into law in December
2010 – requires the Secretary of Agriculture to update nutrition
standards for all foods and beverages sold outside of the school
meal programs
– Inform USDA as it updates these standards
– Better understand how such standards might affect student
health and school finances
February 3, 2011 5
6. Competitive Foods HIA Process
• Extensive literature review of over 300 articles and
publications
• Original empirical analysis of school financial data
• Extensive stakeholder interviews with academics,
industry representatives, education leaders,
students, and parents.
• Oversight, input, and review from advisory
committee
• Peer reviewed by stakeholders and nationally
recognized experts
6
8. Methods for Analysis of Impacts
• Comprehensive Lit Review
• Policy Scenarios:
– Examined existing policies at the state level
– Compared these to the Dietary Guidelines
• School Policy Analysis: Impact on Revenue
– original empirical analysis of school finances
– Policy strength was compared against changes
in revenues
8
9. Key Questions and Findings
Diet and Nutrition:
• Will the updated standards affect the availability of snacks
and drinks sold in schools, student purchases of these items,
and student consumption?
• Will changes in student consumption of snacks and
beverages sold in schools affect different chronic disease
health outcomes?
FINDING: Student access to, purchase of, and consumption of
unhealthy foods and beverages, and subsequently their
risk for disease, decreases.
9
10. Key Questions and Findings
School Services and Impact on Revenue:
• Will updated nutrition standards affect students’ participation
in the school meal programs and thus school food service
revenue?
• Will updated standards affect school-district or other types of
revenue that pay for school services?
• If revenue changes occur, will they affect student health via
changes to enrichment learning opportunities and school-
supported physical activity?
FINDING: Districts would likely NOT see a decline in revenue.
10
11. Key Questions and Findings
Vulnerable Populations:
• How will vulnerable populations, such as those
from lower income or minority families, be affected
by the rule?
FINDING: Vulnerable populations would benefit
from stronger nutrition standards for snack
foods and beverages sold in schools.
11
12. Recommendation 1: USDA should establish nutrition standards
for all foods sold regularly on school grounds outside of the school
meal programs.
These standards should include:
• a requirement that schools sell items from the Dietary Guidelines for
Americans list of “foods to encourage;”
• age-appropriate calorie limits for items sold individually (snacks: 100 calories
for elementary, 140 calories for middle, and 180 calories for high school
students; entrée items: 300 calories for elementary and middle and 400
calories for high school students);
• a maximum of 35 percent of total calories from sugar;
• maximum limits for fats (no more than 35 percent of calories from total fat, 10
percent of calories from saturated fat, and less than or equal to 0.5g of trans
fat per serving); and
• incremental reductions in sodium, with a target time frame of 10 years, to
achieve full alignment with the Dietary Guidelines for Americans.
12
13. Recommendation 2: USDA should establish nutrition standards
for all beverages sold on school grounds.
At a minimum, these standards should:
• limit beverages sold in elementary and middle schools to only
water, low-fat and fat-free milk, and 100 percent fruit juice in
appropriate portions, and
• establish calorie and serving size restrictions for all beverages
sold in high schools so as to ensure calories obtained from
sugar-sweetened beverages during the school day are
minimal.
13
14. Recommendation 3: USDA should adopt policies and practices
that ensure effective implementation of the standards.
At a minimum, USDA should:
• provide technical assistance and training to schools and
districts;
• provide clear guidance on how the terms infrequent, school
day, and school campus as included in the Healthy, Hunger-
Free Kids Act are to be addressed;
• ensure that nutrition standards are kept up to date with future
iterations of the Dietary Guidelines for Americans; and
• collaborate with states and nongovernmental organizations to
monitor the implementation of the standards.
14
15. Promising Practices
• Integration communication, and outreach
• Overarching implementation suggestions;
• School food environment
• Food service implementation
• Vendor relationships
• Fund-raising.
15
16. Next Steps/Q&A
• What’s next in terms of competitive foods
policy?
• How can policymakers act on these findings
or incorporate this process?
• How does this relate to my work?
16