Online Program

School Day Just Got Healthier: Updates on School Meals and Smart Snacks

Tuesday, November 3, 2015: 8:30 a.m. - 10:00 a.m.
Foods consumed at school provide a major portion of daily nutrients for more than 30 million children in the United States every day. Some of these foods are provided through the National School Lunch and School Breakfast programs and other foods are provided through á la carte lines, snack bars, vending machines, fundraisers and other school events. Since the implementation of updated federal school meal standards, schools have been making their meals more nutritious by decreasing the average saturated fat and sodium content and increasing offerings of whole grain-rich foods, fruits, and vegetables. The updated standards align with the 2010 Dietary Guidelines for Americans (DGA), and, in turn, help students get closer to achieving these recommendations. In 2014, new standards for competitive foods (now referred to as “Smart Snacks”) were implemented in schools nationwide to encourage more whole grains, fruits, vegetables, low-fat dairy, and lean-protein sources in foods served outside of the meal programs. This session will provide participants with an overview of the latest sciences on dietary intake, review current research on the school wellness environment's impact on children's health and academics, explain recent changes in school meals standards and Smart Snacks, and present a local school food program case study.
Session Objectives: Explain the extensive literature review process that is used to develop conclusions and implications statements for the Dietary Guidelines for Americans, particularly as they relate to children. Summarize the research on the impact of the school health environment on student health and academic success. • Identify federal policies and USDA resources that support school efforts to improve the school nutrition and wellness environment. Apply best practices garnered from school districts that has increased revenue and maintained good participation rates while meeting the updated school meal patterns.
Courtney Paolicelli, DrPH, RDN, LD, CDE and Maya Maroto, EdD, MPH, RD

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: Black Caucus of Health Workers, Community Health Planning and Policy Development, APHA-Committee on Women's Rights

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)

See more of: Food and Nutrition