Nutritional Fresh Whole Food Guidelines Paul and Barbara Stitt have been interested in improving the lives of other people for many years. Everything they do flows from their passion to educate the public. While their work reaches individuals of all ages, their love of children shows through in the products and programs they have created and sponsored. Paul and Barbara sponsor speakers who visit schools and other organizations to share nutrition information and fascinating facts. Their hope is to inspire others to take action to attain higher health and wellness. The Stitts took their mission a step further by creating and sponsoring the Nutritional Resource Foundation. The Foundation offers consultant services and educational opportunities. Through several successful projects involving schools, the Stitts have been able to expand their promotion of health to young people. This promotion will continue to grow and expand thanks to your interest and concern for the health of today’s youth. This guideline is designed to help you take the needed steps in improving school breakfasts, lunches, and snacks. It is wonderful that you have decided to stand up and make a difference. If you have any questions or concerns, please feel free to contact us. Nutritional Resource Foundation P.O. Box 730 Manitowoc, WI 54221-0730 Phone: 920-758-2500 E-mail: nrf@naturalovens.com Web: www.naturalovens.com September 2004 Nutritional Fresh Whole Food Guidelines Table of Contents Introduction and DVD.....................................................................................................page 1 Part I: How to Change to Nutritional Fresh Whole Foods in Schools Improving School Nutrition Environment…………………………………………………page 2 Goals for the Wellness and Nutrition Program…………………………………………….page 3 Outcomes of the Wellness and Nutrition Program………………………………………...page 4 Producing a Change………………………………………………………………………..page 7 Sample Nutrition Policy…………………………………………………………………....page 15 Sample Menus and Recipes………………………………………………………………...page 25 Part II: Model Materials and References Sample Letters……………………………………………………………………………..page 37 How to Measure Success…………………………………………………………………..page 43 Health Screening Test……………………………………………………………………...page 48 Pyramid for Performance…………………………………………………………………..page 50 Talking Points for Meetings and Phone Calls……………………………………………...page 53 Additional Information and Articles……………………………………………………….page 57 Fundraiser Information……………………………………………………………………..page 66 Additional Resources………………………………………………………………………page 74 How to Change to Nutritional Fresh Whole Foods in Schools Nutritional Fresh Whole Food Guidelines - 1 - Welcome and Thank You! Thank you for wanting to make a difference in the health and wellness of today’s youth. Hopefully this guide will be the tool you need to influence a change in student’s behavior and their ability to learn and perform through a fresh and healthy lunch program. Before you read any further, we want you to see what kind of difference can be made by incorporating fresh whole foods and nutritional education in student’s everyday lives at school. This 14 minute DVD covers the six year experience with the Appleton, Wisconsin Alternative School. By viewing this DVD you will see just how powerful fresh whole foods can be to the lives of our youth. Please feel free to share this DVD with your local PTA, teachers, parents, school board members, city council members, students, mayor, or other influential representatives or organizations. The first step in making a change is creating awareness about the situation. Enjoy! The DVD is located in the back pocket. *You may reproduce this DVD. Spread the word!* Nutritional Fresh Whole Food Guidelines - 2 - Improving the School Nutrition Environment Six Components of a Healthy School Nutrition Environment: * A commitment to nutrition and physical activity * Quality school meals * Other healthy food options * Pleasant eating experiences * Nutrition education * Marketing A Commitment to Nutrition and Physical Activity: * Nutrition and physical activity are part of each school day * School foodservice is on the team * School health councils give support Quality School Meals: * School meal programs are available with healthy, appealing choices * Food safety is a priority * Menus meet nutrition standards Other Healthy Food Options: * All food/beverages available at school make a positive contribution to healthy choices * Parents make healthy options available at home * Candy and junk foods are not used for fund-raising, rewards, or punishments * Vending machines are limited to water, real 100% juices, and healthy granola bars Pleasant Eating Experiences: * Meals scheduled at appropriate times and allow time for students to eat and socialize * Adequate serving and seating areas * Dining room décor is attractive * Creative methods are used to keep noise levels appropriate * Drinking fountains are available Nutrition Education: * Available in pre-K through grade 12 * Focuses on skill development * Integrated into core curriculum Marketing: * Healthy eating and physical activity are actively promoted * Students receive positive, motivating messages * Schools promote healthy food choices Nutritional Fresh Whole Food Guidelines - 3 - Goals for the Wellness and Nutrition Program: * Get everyone to eat 5 servings each of fresh fruit, fresh vegetables, and whole grains every day * Improve the nutritional quality of school meals * Promote and serve more fresh fruits and vegetables (not canned) * Eliminate food with artificial coloring, artificial flavoring, and sweeteners * Encourage parents and kids to pack healthy lunches * Teach basic nutrition concepts and their relationship to health * Expose children to a variety of healthy foods and exercise * Reduce children’s intake of hydrogenated fat, saturated fat, sugar, and caffeine The above will: * Increase attendance in school and work * Improve the behavior and learning ability of students * Reduce the feeling of hunger * Achieve fewer health complaints * Address all of the major problems facing our students: i.e. obesity, diabetes, ADD and ADHD * Strengthen nutrition education in schools * Eliminate junk food on school campuses * Improve the health, behavior, and learning ability of today’s youth! Nutritional Fresh Whole Food Guidelines - 4 – Outcomes of the Wellness and Nutrition Program: * Increased ability to concentrate in the school setting * More on-task behavior * Increased cognitive development * Ability to think more clearly, objectively, and rationally * Achieve far fewer health complaints o Headaches, stomach aches, general malaise * Reduce the feeling of hunger in mid-morning and/or mid-afternoon * Less moodiness and more calmness in school and personal lives * Increased practice of good nutrition outside of school * Strengthen nutrition education in the schools * Dropouts and expulsions may be dramatically reduced * Encourage parents and students to practice healthier habits in their daily lives * Healthier, happier students, teachers, and parents! “We noticed a change in behavior from the get-go,” said teacher Mary Bruyette, one of the catalysts for the Appleton Central program. “All teachers reported that students were able to concentrate for longer periods in class.” “There has been a tremendous change in our students’ behavior since we improved our food program” says Kim Anderson, principal of Whitefish Central School in Montana. Nutritional Fresh Whole Food Guidelines - 5 – Six Essentials for Healthy Students: 1. Fresh Fruits – Use a variety of fruits, be creative. Add Omega 3 Energy Mix with real juice as an alternative to carbonated drinks or high sugar drinks. 2. Fresh Vegetables – Have a Salad Bar – An Excellent way to promote vegetables. Use leaf lettuce, spinach, or romaine and an assortment of other vegetables for toppings. Beans and legumes may be added either fresh or canned. 3. Whole Grain Foods – Breads, granola, granola bars, muffins and bagels, baked snacks, etc. Remove high fat, high sugar, low nutrition foods that include chips, cookies, snack cakes, sugar based drinks, foods with dyes and preservatives. 4. Roasted instead of deep fried – Ask venders for low fat alternatives and read labels to determine if food has been fried and then packaged. 5. H2O – Add water coolers, sell bottled water and encourage water bottles at the desk. Promote hydration! 6. Physical Activity – Try different types of activities such as climbing, swimming, hockey, skating, etc. Allow stretch breaks during the day and have speakers from health clubs share information and encourage students. Nutritional Fresh Whole Food Guidelines - 6 – Suggested Colors for Lunch When planning what the school lunch is going to be, remember that there are essential vitamins and nutrients in foods based on their color. In order to receive the correct amount of vitamins and nutrients a body needs to function, remember these seven colors. The 7 Colors of Health! RED: Tomatoes, pasta sauce, tomato soup, tomato-based juices, pink grapefruit, watermelon RED-PURPLE: Grapes, grape juice, red peppers, prunes, plums, cherries, cranberries, eggplant, red beets, raisins, red apples, blueberries, blackberries, strawberries ORANGE: Pumpkins, carrots, winter squash, sweet potatoes, mangoes, apricots, cantaloupes ORANGE-YELLOW: Oranges, orange juice, tangerines, yellow grapefruit, peaches, lemons, limes papayas, pineapples, nectarines YELLOW-GREEN: Green peas, green beans, spinach, green peppers, yellow peppers, collard greens, cucumber, mustard greens, kiwi, turnip greens, avocados GREEN: Broccoli, leafy and romaine lettuces, cauliflower, cabbage, Chinese cabbage, kale, bok choy WHITE-GREEN: Garlic, onions, celery, leeks, asparagus, pears, artichokes, endive, mushrooms, chives It was once said that you should compare your dinner plate to a box of crayons or a rainbow. If your plate is as colorful as a box of crayons or a rainbow, you know that you are eating a healthy nutrition filled meal. Nutritional Fresh Whole Food Guidelines - 7 – Producing a Change * Set good examples throughout the school environment, not just during lunchtime o Post nutritional information throughout the school o Promote healthy lifestyles in everything students do from class, to lunch, to social events * Promote healthy eating habits that extend to the student’s homes o Involve parents in events that take place in the classroom o Send home newsletters to keep the parents informed about the healthy choices that the children are making in school o Encourage parents to try new foods with their children o Work with PTA to improve children’s lunches and snacks at school * Meet with influential groups/individuals who can help make changes in school legislation o Contact school principals, superintendents, and food service directors to vocalize your concerns with school lunches and venders **Your voice can and should be heard. You would be surprised how many other parents will stand up next to you.** * Encourage your school to conduct a pilot program to improve school foods and beverages o This first step may be necessary to show that a change is possible and affordable o It may help to educate decision makers and lower barriers to improvement o Use the enclosed DVD to help bring about changes * Involve your community o Create exciting healthy fundraisers o Stir up media coverage o Promote the benefits the community can receive from a better lunch program * Decrease in violence, improved health, etc. Nutritional Fresh Whole Food Guidelines - 8 – Producing Change with Decision Makers * Know what you want changed before you speak with anyone. Understand what you are looking for and why. * Do a little research. * Believe in what you are saying. Do not let anyone tell you that you are wrong. There needs to be a change or the lives of our children will continue to deteriorate. * Write a letter, but keep it brief. Get out what you want to say and grab their attention. * Telephone a decision maker. Leave a message to contact you regarding the issue or set up a meeting time. * Do not try to be an expert. Give your reasons for wanting a change and make them understand your point of view. * Give reasons for wanting a change. Back up your reasons with examples. * Suggest ways of improving school lunches and vending sales. * Volunteer to be a part of the change. * Be persistent. This issue is not something to be taken lightly. * Thank all those who were involved with the decision process for their time and considerations of your suggestions. Producing Media Coverage * Invite media out to special events or activities planned around the fresh whole foods project. * Meet with key reporters from radio stations, newspapers, and television stations to make them feel like a part of the action. * Supply regular press releases and ideas for new stories. * Conduct surveys to supply new information to media sources * Keep your issue visible in the public’s eye, it will generate excitement and involvement. * Stay enthusiastic, friendly, cooperative, and well-informed about the issue. Nutritional Fresh Whole Food Guidelines - 9 – Suggested Media Strategy for a Nutrition and Wellness Program * Send out opinion letters, stories, or press releases to local media venues to get the information out about the program * Arrange for a radio spot to promote the program * Orientation/Assembly for students of School Lunch Program o Why are we doing this? * Interviews with Paul and/or Barbara Stitt, Natural Ovens Bakery Founder o History of program and what this program hopes to accomplish * Interviews with principal, school officials, teachers o Health and behavior problems teachers deal with and how they hope the Nutrition and Wellness Program will help * Students being tested for cholesterol and blood sugar levels by nurse or invited doctor o How bad is student health? * Tours of kitchen and cafeteria o How will it all work and how is it different from other school kitchens? * Video/interview opportunity with students eating lunch o Do they think this will work? What do they normally eat? * Handout of press release and School Lunch VNR to reporters Coordinate a media day and invite all area health and education reporters. The day would have to be condensed into a 2-3 hour period for reporters. Although times could be altered, we suggest beginning with a kitchen tour of food prep at, say, 10AM, followed by a school orientation/assembly at 10:30. Then lunch is served, providing video opportunity for TV reporters. During this time, the principal and teachers need to be available for interviews. The idea of a staff nurse might add to it by showing health condition of students and providing a measuring point for tracking health. December – 6 Month Checkup * Tours of any updates to kitchen/cafeteria o Any changes or improvements? Is it as difficult as critics say it might be to prepare food? Is it cost efficient compared to the Federal School Lunch Program? * Follow up health screening for students o Any marked improvements? * Follow up interviews with students, teachers, and principal o Any changes or improvement in classes and with health and diet? June – Year end Check-out Similar to above, but now get the year end results and reactions. Invite parents of the students who saw the most change. They could remark on what they saw in their child, why they are glad the school implemented this and how it improved the health, education and behavior of their child. Nutritional Fresh Whole Food Guidelines - 10 – Vending Machines It is highly recommended that schools stop selling the sugar loaded candies and snacks from vending machines. There are healthier alternatives that can be placed in vending machines. Many schools or school organizations use vending machines to raise money. There is no need to eliminate vending machines all together, but by replacing the high sugar products with healthier products, the profit will not be lost, and student health and behavior will have so much to gain. To make this change, call your local vendor and suggest a list of healthier options to be supplied to your school. If they do not or will not supply you with these options, call around to other local vendors and see if they will help make a difference in the students’ lives. To get a vendor to become motivated to participate, tell them you will advertise their company when you do press releases or other news articles that promote the change to healthier foods. If a company knows they can get free publicity for a positive contribution, they may be more willing to cooperate. These suggested healthy beverages and snacks may be helpful: Beverages * Aquafina Water * Arrowhead Sparkling Mountain Spring Water with Fruit Essence * Arrowhead Water * Campbell's Tomato Juice * Crystal Geyser Juice Squeeze: Wild Berry, Cranberry Black Cherry, & Pink Lemonade * Crystal Splash Purified Water (Plain - Gold Coast) * Dole Pineapple Juice * Edensoy Rice Milk * Edensoy Soy Milk: Chocolate & Vanilla * Blue Diamond Almond Milk * Glaceau Fruit Water * Hanson's Natural Junior Juice * Juicy Juice: Kiwi-Strawberry, grape, Punch, Berry & Apple * Langers Juice: Cranberry Raspberry, Cranberry Grape, Mixed Berry, Orange, Apple, & Cranberry * Martinelli's Sparkling Juice: Apple, Apple Grape, & Apple Cranberry. * Minute Maid Juice: Orange, Apple, Grape, Mixed Berry, & Fruit punch * Pellegrino Sparkling Water * Perrier Sparkling Water * Schweppes Sparkling Water with Natural Flavors * Silk Soy Milk: Chocolate & Vanilla Nutritional Fresh Whole Food Guidelines - 11 – Beverages (cont.) * Switch Pure Sparkling Juice: Apricot Peach, Cranberry Ginger, & Kiwi Strawberry * Treetop Juice: Apple, Grape, Fruit Punch, & Apple Pear * Tropicana Juice: Grapefruit, Orange, Apple, & Grape * V8 * Very Fine Fruit Juice: Grape, Apple & Orange * Vitasoy Soy Milk: Chocolate & Vanilla * Welch’s Grape Juice Snacks * Natural Ovens’ Great Granola * Natural Ovens’ Great Granola Bars * Natural Ovens’ individually wrapped bagels * Natural Ovens’ individually wrapped cookies * Fresh fruits and Vegetables * Barbara's Granola Bars, Cinnamon Raisin, Oats and Honey, Carob Chip & Peanut Butter * Barbara's Multigrain Cherry, Strawberry & Apple Cinnamon Cereal Bars * Barbara's Snackimals, Oatmeal, Carob Chip, & Vanilla * Basil's Animal Crackers * Blue Diamond Plain Almonds * Blue Diamond Smokehouse Almonds * Bodhi Jungle Nut Crunch Bar * Cal-Tropic Ameri-Mix Fruit & Nut Snack Mix * Cal-Tropic Totally California Trail Mix * Cliff Bars, Chocolate Chip Peanut Crunch, Chocolate Almond Fudge, and Chocolate Brownie * Dakota Gourmet Honey Roasted Sunflower Kernel * Dakota Gourmet Lightly Salted Sunflower Kernel * David Pumpkin Seeds * David Sunflower Seeds * Envirokidz Crispy Rice Bar * Famous Amos Oatmeal Raisin Cookies * Fig Newmans * Frito Lay Baked Doritos * Frito Lay Baked Lays * Frito Lay Rold Gold Pretzels * Frunola Energy Bars * General Mills Chex Mix * General Mills Morning Mix * Genisoy Soy Crisps * Glad Corn Original A-Maizing Corn Snack * Golden Nut Chile Y Limon Garbanzos * Golden Nut Chile Y Limon Havas Nutritional Fresh Whole Food Guidelines - 12 – Snacks (cont.) * Health Valley Apple Cobbler * Health Valley Granola Bars * Health Valley Solar Bars, Berry, Peanut Butter & Chocolate * Health Valley Strawberry Cobbler * Kellogg's Nutrigrain Bars * Kettle Krisps, BBQ & Low Salt * Kettle Valley Fruit Bars * Kirkland's Trail Mix * Kudos Milk Chocolate Granola Bars * Luna Bars * Mr. Krispers Rice Chips * Mr. Nature Unsalted Trail Mix * Nabisco Corn Nuts, Original, BBQ, Chili Picante Con Limon, Red Hot, Taco * Natural Value Fruit Leathers, Apricot, Peach, Raspberry, Strawberry * Nature Valley Bars * Newman's Own Salted Rounds Pretzels * Pita Cinnamon Snax * Planter's "Heat" Hot Spicy Peanuts * Planter's Peanuts * Robert's American Gourmet Buds * Robert's American Gourmet Fruity Booty * Robert's American Gourmet Pirate Booty * Robert's American Gourmet Potato Flyers * Snyder's Pretzels * Soy Nut Butter Pretzel Sticks This list does not contain every product that may meet the nutritional standards for foods sold in school vending machines. Other beverages and snacks may be included. List was generated from the standards set by California’s SB19 and is available at: www.nojunkfood.org. Nutritional Fresh Whole Food Guidelines - 13 – 1. Use soy yogurt for fruit and vegetable dips, salad dressings, tarter sauce, and breakfast toppings. 2. Substitute reduced fat mayonnaise for the full-fat variety. 3. Increase the fiber in baked products by using whole wheat flour. If acceptance is a problem, begin by using a small amount in a recipe, gradually increasing the ratio of whole wheat to white flour. 4. Always have several fruit and vegetable choices available, particularly the fresh varieties. Purchase canned fruits packed in water or fruit juice. When cooking vegetables, lightly steam to preserve the quality and nutrients. 5. Experiment with different cheese. Part-skim mozzarella and soy cheese are well accepted and can be used on pizza, in Mexican dishes, and sliced for sandwiches. 6. Greatly reduce the amount of butter used in cooking. Vegetables and rolls don’t need to be slathered with gobs of butter. This is one “free” commodity that can have a big health cost if over-used. 7. When serving pizza, always offer more vegetarian choices. Experiment with new vegetable combinations such as pepper rings, broccoli florets, shredded carrots, or chopped spinach. Layer vegetables on top of sauce. A sneaky way to get kids to eat their vegetables! The flavor is really in the pizza sauce. 8. Use the leanest ground meat available, whether lean beef or turkey. Always drain after browning (rinsing with hot water removes even more fat without loss of quality). 9. Eliminate the deep fryer! Prepare cooked foods by oven baking, broiling, or steaming. 10. Limit the choice of hot dogs and corn dogs – high in bad fat, salt, and coloring – to no more than once a month. 11. Remove salt shakers from lunchroom tables. 12. Offer nutritious breakfast items that are low in sugar, such as fresh fruit, English muffins, bagels, low-sugar cold cereals, and Cinnamon Raison or whole grain toast. Reserve high sugar muffins, sweet rolls, and donuts as occasional choices. Purchase real maple syrup for pancakes, French toast, and waffles. 13. Write purchasing specifications with nutrition in mind. Clearly state the upper limits of fat, sodium, sugar, etc. that you define as acceptable in a particular product. Insist that nutritionally modified products meet taste and quality standards. 14. Work with Manufacturers to develop and offer nutritious products that are acceptable to children. Offer to test and evaluate new items in your program. Source: Evers, C. (1995). How to Teach Nutrition to Kids. Oregon: Carrot Press. Nutritional Fresh Whole Food Guidelines - 14 – For Parents: How to make the switch – From Fake to Food! Enjoy food that is free of unnecessary synthetic chemicals by making some small changes: Instead of: Choose this: Kool-Aid 1 cup pure juice, 2 cups water + sugar to taste Jell-O Knox unflavored Gelatin and pure fruit juice Cheetos Fritos or Natural Cheetos Flavored oatmeal packets Plain oatmeal with real maple syrup Toothpaste with dyes, artificial flavoring Tom’s of Maine toothpaste Tang 100% orange juice or a fresh orange Fat-free Miracle Whip Original Miracle Whip M&M’s Sundrops (available in health stores) Lenders Blueberry Swirl Bagels Natural Ovens Cinnamon Raisin Bagels Swiss Miss Milk Chocolate Cocoa mix Swiss Miss Chocolate Sensations Coca mix Froot Loops and Lucky Charms Crispix and Original Cheerios Hawaiian Punch Minute Maid Fruit Punch NutraSweet Crystalline fructose or Stevia (natural, no-calories) Diet Coca-Cola Regular Coca-Cola on rare occasions Eggo Homestyle frozen Waffles Eggo Buttermilk frozen Waffles Hershey chocolate bar Chirardelli chocolate bar Imitation vanilla (vanillin) Pure vanilla extract Mello-Yellow 7UP (not diet) Kraft Macaroni & Cheese mix, yellow Cook your own Macaroni and add soy cheese Duncan Hines Devils Food cake mix Duncan Hines Dark Chocolate Fudge cake mix For more information see www.feingold.org and read Why Can’t My Child Behave? Nutritional Fresh Whole Food Guidelines - 15 – Nutrition Policies The following is the Policy adopted by the Appleton Area School District (AASD) – after experiencing the improved behavior, attitude and academic performance in the Appleton, WI Alternative Charter High School. 341.34 STUDENT NUTRITION The Appleton Area School District promotes healthy schools by supporting wellness, good nutrition, and regular physical activity as a part of the total learning environment. The District supports a healthy environment where children learn and participate in positive dietary and lifestyle practices. By facilitating learning through the support and promotion of good nutrition and physical activity, schools contribute to the basic health status of children. Improved health optimizes student performance potential and ensures that no child is left behind. A. Provide a comprehensive learning environment for developing and practicing lifelong wellness behaviors. The entire school environment, not just the classroom, shall be aligned with healthy school goals to positively influence a student’s understanding, beliefs, and habits as they relate to good nutrition and regular physical activity. A healthy school environment should not be dependent on revenue from high-fat, low nutrient foods to support school programs. B. Support and promote proper dietary habits contributing to students’ health status and academic performance. All foods available on school grounds and at school-sponsored activities during the instructional day should meet or exceed the District Nutrition Standards. Emphasis should be placed on foods that are nutrient dense per calorie. Foods should be served with consideration toward variety, appeal, taste, safety, and packaging to ensure high quality meals. C. Increase the amount of time students are engaged in physical activity. A quality physical education program is an essential component for all students to learn about and participate in physical activity. Physical activity should be included in a school’s daily education program from grades pre-K through 12. Physical activity should include regular instructional physical education, co-curricular activities, and recess. Substituting any one of these components for the others is not appropriate. Nutritional Fresh Whole Food Guidelines - 16 – D. The Appleton Area School District is committed to improving academic performance in high-risk groups so that no child is left behind. Educators, administrators, parents, health practitioners, and communities must all acknowledge the critical role student health plays in academic stamina and performance and adapt the school environment to ensure students’ basic nourishment and activity needs are met. Research highlighting the positive relationship between good nutrition, physical activity, and the capacity of students to develop and learn should be highlighted to ensure widespread understanding of the benefits to healthy school environments. The diversity of the student population (e.g., economic, religious, minority, cultural, and medical) should be considered at all times to ensure that all student needs are being met so that no child is left behind. Adoption Date: June 9, 2003 341.34-Rule STUDENT NUTRITION Procedures The Appleton Area School District promotes healthy schools by supporting wellness, good nutrition, and regular physical activity as a part of the total learning environment. The District supports a healthy environment where children learn and participate in positive dietary and lifestyle practices. By facilitating learning through the support and promotion of good nutrition and physical activity, schools contribute to the basic health status of children. Improved health optimizes student performance potential and ensures that no child is left behind. Hot Lunch/Breakfast Program: * The full meal program will continue to follow the U.S. Government’s Nutrition Standards. * The Hot Lunch/Breakfast provider will be expected to make every effort to follow the District’s Nutrition Standards when determining the items in a la carte sales. o A la carte items that do not meet the District Nutrition Standards may be acceptable for student consumption within moderation (i.e. limit quantity sold to an individual student). o A la carte items that do not meet the District Nutrition Standards may be acceptable when offered on an intermittent basis. Lunchroom Climate: * A lunchroom environment that provides students with a relaxed, enjoyable climate should be developed. * It is encouraged that the lunchroom environment be a place where students have: o adequate space to eat and pleasant surroundings; o adequate time for meals (the American Food Service Association recommends at least 20 minutes for lunch from the time they are seated); and o convenient access to hand-washing facilities before meals. Nutritional Fresh Whole Food Guidelines - 17 – Fundraising: * All fundraising projects are encouraged to follow the District Nutrition Standards. * All fundraising projects for sale and consumption within and prior to the instructional day will be expected to make every effort to follow the District’s Nutrition Standards when determining the items being sold. o Items being sold that do not meet the District Nutrition Standards may be acceptable for student consumption within moderation (i.e. limit quantity sold to an individual student). o Items being sold that do not meet the District Nutrition Standards may be acceptable when offered on an intermittent basis. Teacher-to-Student Incentive: Strong consideration should be given to nonfood items as part of any teacher-to-student incentive programs. Should teachers feel compelled to utilize food items as an incentive, they are encouraged to adhere to the District Nutritional Standards. Student Nutrition Education: The Appleton Area School District has a comprehensive curriculum approach to nutrition in kindergarten through ninth grade. Beginning with the 2003-2004 school year, all instructional staff will be encouraged to integrate nutritional themes into daily lessons when appropriate. The health benefits of good nutrition should be emphasized. These nutritional themes include but are not limited to: *Knowledge of food guide pyramid (enclosed) *Healthy diet *Healthy heart choices *Food labels *Sources and variety of foods *Major nutrients *Guide to a healthy diet *Multicultural influences *Diet and disease *Serving sizes *Understanding calories *Proper Sanitation *Healthy snacks *Identify and limit junk food *Healthy breakfast The District Nutrition Policy reinforces nutrition education to help students practice these themes in a supportive school environment. Parent Nutrition Education: * Nutrition education will be provided to parents beginning at the elementary level. The goal will be to continue to educate parents throughout the middle and high school levels. * Nutrition education may be provided in the form of handouts, postings on the District website, or presentations that focus on nutritional value and healthy lifestyles. Nutritional Fresh Whole Food Guidelines - 18 – AASD Nutrition Committee: With the purposes of monitoring the implementation of this policy, evaluating policy progress, serving as a resource to school sites, and revising the policy as necessary it is recommended that a District-wide nutrition committee be established. The committee would meet a minimum of two times annually with committee membership as follows: * District Food Service Coordinator * Dietician * Parent representative from each school level * Student representative from each school level * Staff member representative from each school level * Administrative Representative, Co-Chair * Physical Education and Health Program Leader, Co-Chair Adoption Date: June 9, 2003 DISTRICT NUTRITION STANDARDS The Appleton Area School District strongly encourages the sale or distribution of nutrient dense foods for all school functions and activities. Nutrient dense foods are those foods that provide students with calories rich in the nutrient content needed to be healthy. In an effort to support the consumption of nutrient dense foods in the school setting the District has adopted the following Nutrition Standards governing the sale of food, beverage, and candy on school grounds. Sites are encouraged to study these Standards and develop building policy using the following District Nutrition Standards as minimal guidelines. Food: * Any given food item for sale prior to the start of the school day and throughout the instructional day will have no more than 30% of its total calories derived from fat. * Any given food item for sale prior to the start of the school day and throughout the instructional day will have no more than 10% of its total calories derived from saturated fat. * Nuts and seeds are exempt from these standards because they are nutrient dense and contain high levels of monounsaturated fat. Foods high in monounsaturated fat help lower “bad” LDL cholesterol and maintain “good” HDL cholesterol. * It is recognized that there may be rare special occasions when the school principal may allow a school group to deviate from these guidelines. * Encourage the consumption of nutrient dense foods, i.e. whole grains, fresh fruits, and vegetables. Nutritional Fresh Whole Food Guidelines - 19 – Beverages: * Vending sales of pop or artificially sweetened drinks will not be permitted on school grounds. * The non-vending sale of pop or artificially sweetened drinks will not be permitted on school grounds both prior to the start of the school day and throughout the instructional day. * The vending sale of beverages, other than soda, with less than 10% fruit juice may begin at the conclusion of the instructional day. * Milk, water, and 100% fruit juices may be sold on school grounds both prior to and throughout the instructional day. Candy: * Vending sales of candy will not be permitted on school grounds. * Candy is defined as any item that has sugar (including brown sugar, corn sweetener, corn syrup, fructose, glucose {dextrose}, high-fructose corn syrup, honey, invert sugar, lactose, maltose, molasses, raw sugar, table sugar {sucrose}, syrup) listed as one of the first two ingredients. If you have any questions regarding the AASD Nutrition Policy, please contact: Gregg Bretthauer Dean of Students Appleton Central Alternative High School 920-832-6136 Tom Scullen Superintendent of Schools Appleton Area School District 920-832-6126 Nutritional Fresh Whole Food Guidelines - 20 – Last year was year one of the implementation of the Board of Education approved AASD Nutrition Policy. While the policy addresses school environment, physical activity, and academic performance the dietary habits of their students received much of the initial focus of the implementation of this policy. It is recognized that the policy establishes a target for the district and that improving student nutrition and fitness levels will be an annual goal requiring continued staff and community support. Significant changes included: * ARAMARK discontinued all a la carte sales of items that derive 40% or greater of their calories from fat. (This impacted 57 items.) * ARAMARK removed all vending sale of items that derive 40% or greater of their calories from fat. * ARAMARK worked to identify and add healthy options for students. Such items as yogurt parfait cups, fresh fruit plates, raw veggies and dip, 100% juice, and shaker salads were available to students. * All sales of candy and soda were discontinued. * Only milk, water, and 100% fruit juice could be sold on school grounds both prior to and during the instructional day. * Mikki Duran and the physical education department to improve physical education opportunities for all students wrote a PEP grant.   In addition to these changes the district just hosted their first Education for Healthy Kids Summer Institute. Eighteen elementary school teams participated hearing the message from experts in the health field just what a significant role fitness and nutrition play in the development of a child and their academic performance in school. Each elementary site has now established an action plan to further infuse healthy life styles across their school communities.   Looking forward to the 04-05 school year you can expect to see the following progress: * By January 2005 ARAMARK will only provide food items for a la carte and vending sales that derive 30% or less of their calories from fat. * ARAMARK will be replacing the shredded iceberg lettuce on Chef Salad’s with a blend of iceberg, romaine, red cabbage and shredded carrots * ARAMARK will be eliminating deep fried French fries at the high school. Baked fries will be offered two times a week. * ARAMARK will be providing more variety in fruit and vegetable offerings at all levels. * ARAMARK will be providing a basket of fresh fruit at all breakfast schools * Only milk, water, and 100% fruit juice can be sold on school grounds both prior to and during the instructional day. The district will be seeking taxpayer support via the February Referendum to increase physical education programming at the elementary level. Nutritional Fresh Whole Food Guidelines - 21 – Physical Health, Wellness and Nutrition Program Appleton Central Alternative Charter School and Natural Ovens Partnership Why Health, Wellness and Nutrition? According to the Center for Disease Control and Prevention (CDCP), the following six health risk behaviors are largely responsible for the leading causes of death and illness among young people and adults in the United States: * Physical inactivity * Poor eating habits * Tobacco use * Sexual behaviors that result in HIV infection, other sexually transmitted diseases and/or unintended pregnancies * Behaviors that result in intentional or unintentional injuries * Abuse of alcohol and other drugs Because these behaviors are often established during childhood, positive choices need to be promoted early in life. The facts, according to the CDCP’s School Health Index are: * Regular physical activity helps build and maintain healthy bones and muscles and reduce fat, but nearly half of young people aged 12-21 do not engage in physical activity on a regular basis * Research suggests that skipping breakfast can affect children’s intellectual performance, and even moderate under nutrition can have lasting effects on cognitive development. Children who are hungry are more likely to have behavioral, emotional and academic problems at school. * Less than one in three children and adolescents meet dietary recommendations for limiting intake of saturated fat, less than one in five eats enough fruits and vegetables, and less than one in five adolescent girls has an adequate intake of calcium * The percentage of children and adolescents who are overweight has almost doubled in the last twenty year. About 20% are now overweight. Overweight children are more likely to have high blood pressure, high cholesterol, and high insulin levels. They are also more likely to become overweight adults, who are at increased risk for heart disease and diabetes While lack of physical activity and poor nutrition play a major part in obesity and most illnesses, it can also go without saying that depression and low self-esteem can be catalysts. Therefore, promoting a variety of healthy behaviors among students is an important part of the fundamental mission of Appleton Central Alternative Charter School. By promoting healthy behaviors, students continue to increase their capacity to learn, reduce absences, and improve physical fitness and mental alertness. It is definitely time for more schools to take health, wellness and nutrition programs to the root levels in order to more effectively teach all children leadership qualities and help them build on their own self-esteem so they can take better control of their lives, their education, their bodies and their futures. Nutritional Fresh Whole Food Guidelines - 22 – Need Children of all socioeconomic levels are at risk for poor nutrition. Some children do not get enough to eat each day because their families lack money to buy sufficient food. Other children consume enough food but have diets high in fat, sugar and sodium that put them at risk for obesity or heart disease and other chronic illnesses. Furthermore, as the number of parents in the workforce increases, more children are being left to fend for themselves for meals. Students are faced with increasingly complex lifestyle choices that can affect health for themselves and their families. In the midst of these busy lifestyles, the use of convenience food and frequency of eating meals and snacks away from home continue to increase. Data reveals that the proportion of meals and snacks eaten away from home by children increases yearly, as do the amounts of calories and saturated fat to the intakes of these children. Fewer students are consuming the recommended servings of the basic food groups appropriate for their caloric intakes; they do not realize they are at a very high risk of developing diabetes, cardiovascular disease, and other diseases at a much younger age. Effects of nutrition intervention on children’s cognitive performance and heath status provide a compelling argument for universal nutrition and heath programs and services in schools. Program Basics Business as usual will not work for a healthy nutrition program. There needs to be a champion for the cause. Appleton Central Alternative School serves both a nutritious breakfast and lunch. There are no vending machines within the school and no carry-ins are allowed. In addition, ACAS offers bottled water and encourages students to carry water bottles. Ninety–five percent (95%) of Central students participate in the nutrition program. Program Description There are six components of a healthy school nutrition environment. Each one is important and has impact on nutrition and physical activity. The components are: * A commitment to nutrition and physical activity * Quality school meals * Offer healthy food choices with variety * Pleasant eating environment * Nutrition Education * Marketing Appleton Central Alternative Charter School views nutrition as a priority to the extent that it facilitates their primary mission – education. Realizing that the most productive ways for adolescents to make lifestyle changes that improve their health is to improve their diet and get adequate physical activity, the Appleton Central Charter School and Natural Ovens Bakery of Manitowoc, WI maintains a nutrition program that strives to increase the knowledge and skills that affect food choices and physical activity patterns of at risk adolescents. This school-based nutrition and wellness program promotes positive lifestyles and the development of effective decision-making skills. The ultimate goal of our school-based nutrition program is to have students eating in a health-promoting manner. Appleton Central Alternative Charter School and Natural Ovens Bakery provide good nutrition for students through the development and implementation of a Nutritional Fresh Whole Food Guidelines - 23 – healthy and natural breakfast, lunch and snack program. Together we are improving the nutritional status and cognitive development of our at risk clientele. Staff members, acting as positive role models, have created a total school environment that is supportive of healthful eating. While nutrition is integrated across the content areas, services go beyond the classroom by altering the school environment, including healthy and nutritious meals, the absence of competitive foods (i.e. vending machines), and a variety of physical activity offerings. Students are encouraged to explore the social, cultural and personal influences on their food choices. Teachers guide students to develop practical decision-making skills in choosing foods and physical activities as a way of developing self-efficacy and behavioral skills. Objectives: * Gain thorough knowledge of the integral role a healthy diet plays in maintaining the body and mind * Have an understanding of the possibility of an improved quality of life that each person can achieve with increased energy and stamina * Develop the behavioral and decision-making skills needed for choosing a healthful diet both in school and out of school * Understand the importance of good nutrition and physical fitness in preventing life-threatening diseases * Substantially increase the number of at-risk adolescents who consume desirable levels of fruits, vegetables, grain and flax products, sodium and calcium * Substantially increase the number of at risk adolescents whose intake from meals and snacks contribute proportionally to their overall dietary quality/needs for a productive and healthy life * Support community organizations and activities that promote optimal health by encouraging and rewarding student and staff involvement The Breakfast Program consists of the following items: * Bottled water, 100 percent juice, milk, and a blended energy drink. The energy drink is made fresh daily with a variety of fruits, juices and Natural Oven’s Zesty Flax Energy Mix high in Omega-3 – so good for the brain, skin, eyes, etc. * A variety of whole grain bagels, breads and muffins – all of which are free of additives, dyes, artificial preservatives and saturated fats * Granola Cereal * Fresh peanut butter, almond butter, natural fruit preserves, Promise margarine * Fresh fruits, including bananas, apples, pears, oranges, plums, seasonal fruits, etc. Nutritional Fresh Whole Food Guidelines - 24 – The Lunch Program includes the following: * Bottled water, 100 percent juice, milk, and a blended energy drink. The energy drink is made fresh daily with a variety of fruits, juices and Natural Oven’s Zesty Flax Energy Mix high in Omega-3 – so good for the brain, skin, eyes, etc. * A variety of whole grain bagels, breads and muffins – all of which are free of additives, dyes, artificial preservatives and saturated fats * Salad Bar: dark green lettuce (no iceberg head lettuce), cherry tomatoes, carrot sticks, cucumber slices, sliced mushrooms, black olives, peanuts, sunflower seeds, broccoli and cauliflower spears, shredded carrots, diced boiled eggs, croutons made from whole grain breads, home-made apple sauce, shredded cabbage, peach and pear slices, pineapple chunks, and fruit salad * Hot Entrée: Central offers no a la cart items. Two on-site cooks prepare the meals daily, and no food is prepared by frying in a grease product. Meat products used include lean pork, chicken, turkey and fish (no beef). A variety of spices, soymilk products and tofu are used as natural flavor enhancers in many of the recipes. Because we participate in the National School Lunch Program (NSLP), we need to offer milk; however, no other dairy products are utilized. In addition, we qualify for and receive federal commodities, selecting only offerings that are nutritious and not heavily processed. Sun. Mon. Tues. Wed. Thurs. Fri. Sat. 1 Chicken Gumbo; Egg Salad; Ham Spread; Turkey Sandwiches; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 2 Meatloaf; Roasted Red Potatoes; Corn; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 3 Fish Sandwich on Bun; Crème of Broccoli Soup; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 4 5 6 Chicken Patty on Bun; Pasta Salad; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 7 Taco’s & all the toppings; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 8 Turkey in Gravy; Mashed Potatoes; Green Beans; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 9 Sloppy Joe’s on Bun; Baked Beans; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 10 Spaghetti Sauce over Noodles; Zucchini Blend; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 11 12 13 Pizza Casserole; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 14 Chicken Stew; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 15 Scalloped Potatoes & Ham; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 16 BLT’s; Tomato Rice Florentine; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Bread 17 French Toast; Sausages; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 18 19 20 Chicken Noodle Soup; Ham Salad; Egg Salad; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 21 Taco’s; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 22 Chicken Stir-Fry over Rice; Cream of Broccoli Soup; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 23 Pizza Burgers; Cooked Carrots; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 24 Chicken & Rice; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 25 26 27 Lasagna; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 28 Chili over Noodles; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 29 Baked Omelets; Hash Browns; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Bread 30 Chicken Stew; Cornbread; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Bread 31 Turkey Noodle Casserole; Green Beans; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Bread Sun. Mon. Tues. Wed. Thurs. Fri. Sat. 1 Spaghetti Sauce over Noodles; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 2 Taco’s; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 3 BLT’s; Chicken Noodle Soup; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 4 BBQ Chicken on a bun; German potato salad; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 5 Broccoli & Ham Bake; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 6 7 8 Sloppy Joe’s on a Bun; Roasted Pasta & Vegetables; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 9 Vegetable Soup; Turkey Sandwiches; Ham Salad & Egg Salad; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 10 Pork & Mushroom Gravy over Rice; Carrots; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 11 French Toast; Sausages; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 12 Chicken Stew; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 13 14 15 Smoothie Monday; Tacos; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 16 Pizza Burgers; Corn; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 17 Meatloaf; Potato Wedges; Peas; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 18 Junk Food Day – Junk food all day 19 Chili over Noodles; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 20 21 22 Turkey in Gravy; Mashed Potatoes; Green Beans; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 23 Spaghetti Sauce & Meatballs over Noodles; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 24 Scalloped potatoes & Ham; Beets; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 25 Chicken Patty on Bun; Baked Beans; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 26 Omelets and Sausages; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 27 28 29 Lasagna; Texas Toast; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads 30 Chicken Stir-Fry over Rice; Cream of Broccoli Soup; Fresh Fruit; Salad Bar; Energy Drink; Whole Grain Breads ***It could be very enlightening to have Junk Food Day once every two months. Observe the changes in behavior and ability to learn.*** Nutritional Fresh Whole Food Guidelines - 27 – These are some sample (volume) recipes. Ground Turkey Hash 1 Pan – 4” Deep Ready Pan 5# Oven Roasted Potatoes (cubed) 3# Natural Ovens Whole Wheat Bread (cubed into small pieces) 1# Ground Turkey 1 – 2# Cubed Carrots 1 Bunch of celery (chopped in ¼” pieces) 2 Medium onions (chopped) 2 TBS Lawerys Seasoned Salt 1 TBS 17 Seasoning 1 TBS Garlic Salt 2 Tsp Thyme 1 Tsp Rosemary Mix all together (after you sauté the carrots, onions, celery) Toss Gently Add Two cups Pork Gravy mix to moisten (1/4 cup dry mix to 2 cups water) Bake at 350? for 1 hour – Until heated through Sloppy Joes 30 pounds ground turkey 3 10# Tomato Sauce 1 ½ onions (chopped) 1 ½ cup celery (chopped) 2 cups brown sugar ½ cup Worcestershire Sauce Ketchup Season to taste: Dry mustard, season salt, 17 seasoning, garlic salt, brown mustard, chili powder, salt, pepper, kitchen bouquet for color, BBQ sauce if needed Brown Meat until no longer pink. Mix remaining ingredients and simmer on low. Nutritional Fresh Whole Food Guidelines - 28 – GROUND TURKEY SOUP Portion Size 1 C A hearty, wonderful soup with a colorful combination of carrots and zucchini. This recipe is from the Doelger Café in Daly City, California. Ingredients Amount for 50 Directions Ground turkey 3 lb In a large pot, cook Onions (chopped) 1 lb 4 oz ground turkey and onions, breaking meat into smaller pieces and cooking until it loses its pink color. Carrots (diced) 2 lb Add carrots, celery, water Celery (diced) 12 oz (½ bunch) bouillon, and seasonings. Water 2 gal + 2 qt Bring to a boil, lower heat Salt-free Chicken bouillon 12 pkg (½ C) and simmer until carrots are Thyme 5 t tender (15 min.). Poultry seasoning 4 t Garlic powder 4 t Allspice ½ t Pepper 1 ¼ t Zucchini, cut in ¼’s 2 lb 8 oz Add zucchini and noodles Egg noodles, raw 7 oz and cook 10 minutes or more. Nutrient Analysis: Calories: 61 Fat: 2 g Calorie Breakdown: Protein: 6 g Saturated Fat: 1 g Fat: 30% Carbohydrates: 5 g Cholesterol: 21 mg Protein: 39% Sodium: 39 mg Carbohydrates: 31% French Toast Serves 40 60 eggs 3 cartons rice milk with vanilla 2 tablespoons vanilla 2 tablespoons cinnamon 1/3 cup brown sugar Mix all together. Put all ingredients in a 20x8x2” deep pan (set in a pan filled with water). Bake covered for 45 minutes or until knife comes out clean. Nutritional Fresh Whole Food Guidelines - 29 – Chicken A La King over Whole Grain Toast Ingredients 20 cups diced chicken 2 TB White cooking wine 2 cups soy margarine 2 TB Soy sauce 3 1/3 cup flour 2 TB Worcestershire sauce 2 TB salt 1 TB crushed garlic 5 cups chicken broth 1 large bunch celery 5 cups Soy milk 3 large onions 1 10# can sliced mushrooms 5 cups frozen peas (drained) 32 oz jars of pimientos Instructions In a large saucepan melt margarine; stir in flour and salt until smooth; add broth and milk; bring to a boil over medium heat until thick; stir in the chicken, mushrooms, onions, peas, pimiento and celery that has been sautéed in a fry pan until tender, serve over whole grain toast Baked Rice Pudding 66 Servings ¼ cup uncooked rice 1 quart soy milk (heated) 1/3 cup fructose ½ teaspoon salt 1 tablespoon olive oil 1/8 teaspoon nutmeg (optional) Clean rice and wash thoroughly. Add other ingredients and pour into a greased baking dish. Bake at 325? F for approximately 2 hours or until rice is tender. Stir occasionally, folding in brown layer which forms on top. Serve while warm. Nutritional Fresh Whole Food Guidelines - 30 – Ingredients Onions, cut in half Carrots, cut into fourths Celery stalks, cut into fourths (including heart and leaves) Parsley Thyme Peppercorns Cloves, whole Water Turkey breasts, skin removed Salt-free chicken bouillon Dill weed Poultry seasoning Thyme Potatoes, peeled and cut into ¾ inch cubes Carrots, sliced Peas, frozen Flour Soy or rice milk Salt-reduced soy sauce Pepper Dumplings: Flour Baking powder Thyme Salt Onion powder Margarine Soy or rice milk Turkey Stew with Dumplings Amount for 50 2 lb 4 oz 12 oz 12 oz 1 bunch 1 T 2 t 1 t 2 gal = 2 qt 21 lb A.P. 12 pkg (½ C) 3 T 3 T 1 ½ T 6 lb 3 lb 2 lb 8 oz 14 oz 2 ½ C ¼ C To taste 1 lb 12 oz 2 ½ T 2 ½ T 1 ½ t 1 ½ t 4 ½ oz 3 ½ C Directions Into a stock pot, put onions, carrots, celery, parsley, thyme, peppercorns, cloves and water. Bring to a boil, add turkey breasts, boil again, then simmer uncovered for 45 min. or until turkey is no longer pink. Remove breasts and cool. Strain broth and return it to pot. When turkey is cool, remove bones, shred meat and set aside. To the broth add bouillon, dill, poultry seasoning, and thyme, bring to a boil, lower heat, and simmer for 10 min. Add potatoes and boil for 5 min. Add carrots and continue to boil until potatoes and carrots are tender. Stir in peas. Make a past of flour and milk. Gently whisk into the broth and cook until thickened. Add shredded turkey, soy sauce, and pepper. Dumplings: Mix together flour, baking powder, thyme, salt and onion powder. Cut in margarine until small crumbs form. Stir in milk. Transfer stew into 2 baking pans, 18x24” each. Drop dumpling batter by rounded tablespoons, spacing 25 of them evenly over each pan. Bake at 425? for 20 min. or until dumplings are lightly brown. Nutritional Fresh Whole Food Guidelines - 31 – Turkey Chili 50 Servings 3 Tablespoons oil 1# onions, chopped 1 ½ Tablespoons garlic, minced 10# ground turkey 6 Tablespoons chili powder 2 Tablespoons oregano 2 Bay leaves, crumbled 1 ¾ teaspoons paprika ½ teaspoon cayenne, optional 1 teaspoon ground cumin 3 lb 10 oz. canned tomatoes, diced 7 lb 5 oz. tomato puree 14 flu oz dry red or white wine 2 no. 10 cans kidney beans, canned, drained, and rinsed In large, heavy pot, heat oil and cook onions until transparent (5 minutes). Add garlic and turkey and cook until turkey is no longer pink. Stir often. Add remaining ingredients, bring to a boil, lower heat and simmer 45 minutes. Bacon Potato Soup Serves 40 4 quarts potatoes, diced 4 onions, chopped 4 cups celery, chopped 4 carrots, sliced 3# turkey bacon 1 cup Earth Balance 4 cups chicken broth 8 cups soy milk Season to taste: salt, pepper, Lawerys, 17 seasoning, garlic In 3 quart casserole, combine first 7 ingredients. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender, stirring once. Stir in soy milk, salt and pepper. Recover. Cook on high for 8 minutes or until heated through. Nutritional Fresh Whole Food Guidelines - 32 – Turkey Enchiladas Serves 50 11 lb E.P. cooked turkey pieces 3 Tablespoons oil 1 lb 8 oz. onions, chopped 4 teaspoons oregano 6 Tablespoons salt-free chili powder pepper to taste 9 lb 9 oz tomato puree 1 ½ quart water Filling: Turkey strips (see above) 1 lb 4 oz. canned green chilies, chopped 3 cups green onions, thinly sliced 2 lb soy cheese 1 lb sour cream 2 ½ t ground cumin 8 ½ tortillas, corn Put turkey strips into a large bowl. Refrigerate while preparing sauce. In a large, heavy pot, heat oil and cook onions for 5 minutes or until soft. Add garlic, oregano, chili powder, and pepper and cook 2 minutes more. Add tomato puree and water. Bring to a boil, reduce heat and simmer 30 minutes. Add more water to thin if necessary. Set sauce aside. Combine turkey with green chilies, 2/3 of grated cheese, sliced green onions, sour cream, and cumin. Preheat oven to 400?. Fill a large pot 2/3 full of water and heat to boiling. Place a wire rack on top and lay tortillas, 2 at a time on the rack over the water. Cover and cook for 1-2 minutes or until soft. Use tongs to remove tortillas. Note: to soften in oven, spread them on oven rack and bake at 200? until soft. Place a thin layer of sauce in a baking pan. Fill each tortilla with 2 rounded tablespoons of filling and roll up. Place enchiladas in a single layer in pan, with overlapping part of enchiladas facing the bottom of pan. Cover with more sauce and remaining cheese. Bake at 400? for 20-30 minutes. Nutritional Fresh Whole Food Guidelines - 33 – Taco Pan Pizza Serves 12 1 egg 2 boxes (8.5 oz each) corn muffin mix ¼ cup soy milk 1# ground turkey 1 pkg. taco bell seasoning mix (1.25 oz) 1 ¼ cup taco bell home originals thick”n chunky salsa 1 cup canned refried beans 1 cup soy cheese 8 oz soy cream cheese 2 cups shredded lettuce 1 scallion, chopped Heat oven to 400?. Grease 15x10x1 inch baking pan. Stir egg, corn muffin mix and soy milk in bowl. With damp fingers, pat in pan. Bake for 10 minutes or until edges are lightly browned. Cook turkey in skillet, breaking up chunks, 8-10 minutes or until no longer pink. Add seasoning mix and ¾ cup salsa. Simmer, uncovered, 10 minutes. Spread beans over corn bread. Sprinkle with ½ cup cheese. Top with turkey, and remaining soy cheese. Bake 2 minutes. Spread with sour cream and top with lettuce, scallions and remaining salsa. Cheese Potato Soup 40 servings 2 sticks soy butter (Earth Balance) 1 cup flour 8 cups mashed potatoes 1 cup onions 8 cups soy milk 4 cups shredded soy cheese 1 bunch celery, cut fine salt and pepper to taste Simmer 1 stick soy butter and onions until done the way you want. Sprinkle flour to thicken. Add soy milk, remainder of soy butter, soy cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching. Nutritional Fresh Whole Food Guidelines - 34 – Broccoli Salad Serves 32 2-16 ounce broccoli slaw or chopped broccoli stems 3 – 3 oz chicken ramen noodle soup 1 ½ cups sunflower seeds ¾ cup slivered almonds ½ cup olive oil ½ cup warm water ¼ cup fructose 2 cups Italian fat free dressing Place slaw, broken up ramen noodles, sunflower seeds and almonds in a large bowl. Take season packet from ramen noodles and mix with olive oil, warm water, dressing and fructose and place in covered container and shake. Pour over slaw, mix and serve. Pizza Meatballs Serves 100 20 pounds ground turkey *use toasted bread crumbs that have 10 cups seasoned bread crumbs* been ground fine – 2 loaves of bread 3 cups soy milk are enough. Season the crumbs with 1 ½ cups dried minced onion any of the following: 3 ¼ tablespoons garlic salt 1 tablespoon garlic 3 ¼ tablespoons pepper 2 table spoons Italian seasoning 1 tablespoon poultry seasoning 1 table spoon pizza spice 2 tablespoons oregano Pizza Sauce: 1 #10 can pizza sauce 2 #10 cans crushed tomatoes (Italian seasoned work well) Season with garlic, pizza spice, Italian spice. Add mushrooms, peppers, onions, black olives or anything you would put on a pizza. In a bowl, combine the first six ingredients just until mixed. Shape into small meatballs. In a large skillet, cook meatballs until browned, drain. Add pizza sauce mixture, bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until meatballs are no longer pink. Serve over pasta or rice, in buns or as an appetizer. Nutritional Fresh Whole Food Guidelines - 35 – BLT Salad Serves 32 2 pounds mixed pasta, cooked and cooled 1 pound turkey bacon, cooked crisp 2 medium tomatoes, chopped 1 small head lettuce, chopped 2 small onions, chopped Mix all above ingredients. Crumble or cut bacon fine into salad. Dressing: 4 cups Cole slaw dressing 2 cups fat free mayonnaise 1 tablespoon celery salt 1 tablespoon dill weed 1 tablespoon red wine vinegar 1 tablespoon soy milk 2 tablespoons fructose Mix together, season pasta with salt, pepper, 7 season by Lawrey. Pour dressing over and mix, chill and serve. Scalloped Potatoes and Ham Serves 50 50 potatoes, parboiled 12 onions, thinly sliced 6 quarts ham, cut into chunks 4 ¾ cups Earth Balance 3 cups flour 9 quarts soy milk 3/8 cup powdered mustard 3/8 cup Worcestershire sauce 1 1/8 cups sherry, or vermouth salt and pepper to taste Slice potatoes and layer with onions and ham in a large casserole. (cook onions in earth balance or oil first) Melt earth balance, add flour and cook until smooth and bubbly. Remove from heat, stir in milk, and reheat to boiling, whisking constantly. Cook 3 minutes. Add remaining ingredients. Pour over ham mixture and bake at 350? for 45-60 minutes, until potatoes are done and top is browned. Chunky Pizza Soup Serves 30 Preheat broiler 2 small cans of pizza sauce ½ cup olive oil 7 ½ onions, chopped 5 ¾ cups mushrooms, sliced 1 – 16 oz can chopped tomatoes 7 ½ cups beef stock 7 ½ cups pepperoni, sliced thin 3 teaspoons dried basil 3 teaspoons Oregano 7 ½ cups shredded mozzarella cheese, made from rice or soy milk 6 cups chopped tomatoes Heat oil over medium heat, stir fry onion, mushroom and green pepper until soft, not browned. Add tomatoes, stock, pepperoni, oregano and basil. Cook until heated through. Ladle soup into oven proof bowls and sprinkle with cheese. Broil until cheese melts and is bubbly. Nutritional Fresh Whole Food Guidelines - 36 – Deluxe Cornbread Serves 50 Preheat oven to 375? 7 ½ cups of cornmeal 2 ½ cups of Barbara Stitt’s Pancake and Waffle Mix (from Natural Ovens Bakery: www.naturalovens.com) 2 ½ teaspoons baking soda 2 ½ teaspoons baking powder 1 ¼ teaspoon Vegesal or salt Mix thoroughly Combine: 10 Tablespoons olive oil 1 ¼ cups maple syrup Approximately 3 ¾ cups of soy milk to make 5 cups of liquid Pour onto the cornmeal mix Add 10 eggs and stir until smoothly mixed (do not over mix) Spray large pan with Pam – pour in the mixture Bake 25 minutes until firm to light pressure Toppings: strawberries, blueberries, pure maple syrup, OR Add green onions and ½ cup red and green bell peppers to above mixture and top with salsa and tofu sour cream. Easy Oven Omelet Serves 25 Preheat oven to 350? about 45 minutes before wanting to serve this ¼ cup soy butter, melted 2 pounds frozen, mixed vegetables, thawed and chopped 1/8 cup lemon juice ¼ cup chives (freeze-dried) 34 eggs ½ cup of unbleached flour, all purpose ½ cup chicken broth or water ½ tablespoon salt 1 1/16 teaspoons of pepper (could also use Lawry’s or garlic salt) Coat bottom and sides of a 10 inch deep dish pie plate with butter Add vegetables. Sprinkle with lemon juice and chives; toss, then set aside Place eggs in a blender. Cover and blend until a light yellow color. Add flour, 1 tablespoon at a time and blend until smooth after each addition. Add chicken broth, salt and pepper. Cover and blend until smooth. Pour over vegetables. Bake for 35 minutes or until a knife inserted into center comes out clean. Cut into wedges and serve. Model Materials and References Nutritional Fresh Whole Food Guidelines - 37 – Sample Letters Date Superintendent/ Principal Name School District Superintendent/ Principal Address Dear {X}, My name is {your name} and I am a {parent/teacher/concerned citizen}. Today I would like to address a concern I have with the school lunch program and the snacks and beverages that are being served to the students at {name of school}. As you may be aware, one out of three American children is over weight, and fifteen percent of all U.S. children are obese. There are over 300,000 deaths each year in the United States that are associated with obesity. Despite the skyrocketing childhood obesity rates, many high-calorie, low-nutrition foods are sold in our school. For example, the vending machines that sell soft drink beverages and high sugar candy items. Not only are we allowing these products to be sold to our students before, after, and during the school day, we are feeding them un-healthy and non-nutritional foods for lunch. There should be a variety of choices available for the students and these choices must include fresh fruits and vegetables and whole grain breads. These are the foods that are necessary for development, good health and wellness, and positive behavior and learning abilities. I urge you to look at the DVD that highlights the progress and benefits that Appleton, WI Central Alternative High School has enjoyed over six years after they changed their lunch and vending services. I ask that you set nutrition standards for all foods sold or served before, during, and after the school day. These nutrition standards would also apply to vending machines, school stores, fundraisers, a la carte items, and sporting events. Such guidelines might include: A. Provide a comprehensive learning environment for developing and practicing lifelong wellness behaviors. B. Support and promote proper dietary habits contributing to student’s health status and academic performance. C. Increase the amount of time students are engaged in physical activity. D. Food: o Any given food item for sale prior to the start of the school day and throughout the instructional day will have no more than 30% of its total calories derived from fat. Nutritional Fresh Whole Food Guidelines - 38 – o Any given food item for sale prior to the start of the school day and throughout the instructional day will have no more than 10% of its total calories derived from saturated fat. o Nuts and seeds are exempt from these standards because they are nutrient dense and contain high levels of monounsaturated fat. Foods high in monounsaturated fat help lower “bad” LDL cholesterol and maintain “good” HDL cholesterol. o It is recognized that there may be rare special occasions when the school principal may allow a school group to deviate from these guidelines. o Encourage the consumption of nutrient dense foods, i.e. whole grains, fresh fruits, and fresh vegetables. E. Beverages: o Vending sales of soda or artificially sweetened drinks will not be permitted on school grounds. o The non-vending sale of soda or artificially sweetened drinks will not be permitted on school grounds both prior to the start of the school day and throughout the instructional day, but will be permitted at those special school events that begin after the conclusion of the instructional day. o The vending sale of beverages, other than soda, with less than 10% fruit juice may begin at the conclusion of the instructional day. o Water and 100% fruit juices may be sold on school grounds both prior to and throughout the instructional day. F. Candy: o Vending sales of candy will not be permitted on school grounds. o Candy is defined as any item that has sugar (including brown sugar, corn sweetener, corn syrup, fructose, glucose {dextrose}, high-fructose corn syrup, honey, invert sugar, lactose, maltose, molasses, raw sugar, table sugar {sucrose}, syrup) listed as one of the first two ingredients. G. Fresh Fruits and Vegetables shall be offered for sale at any location on the school site where foods are sold. These suggested guidelines would make a valuable contribution to protecting and improving our students’ health. Similar guidelines have been established in other school districts and they have noticed considerable changes in behavior and learning ability. I hope you consider to act on this matter. You can make the biggest difference in the present and future lives of our youth. If you have any questions or need additional information, please feel free to contact me. Sincerely, {Your name} {Your address} {Your phone number} Nutritional Fresh Whole Food Guidelines - 39 – Sample letter to parents Dear Elementary School Parents: I hope this school year is off to a good start for both you and your child. As the school year begins, the Appleton Area School District has implemented a District-wide Nutrition Policy. A major focus of the Policy is to ensure that the school environment supports and promotes proper dietary habits contributing to students’ health and academic performance. Towards this purpose, District Nutritional Standards have been established to govern what foods are offered for sale both in our lunchrooms and across our school campuses. Perhaps the most publicized aspect of the Policy has been the elimination of the sale of soda and candy on school campuses both prior to and during the instructional day. A complete copy of the Policy can be found on our District’s website: www.aasd.k12.wi.us/district/policies.htm. As the parent of an elementary child, you may be wondering to what degree this Policy impacts what you send with your child to school for lunch, for a nutritious snack, or for celebrated special events. It was the feeling of committee members that helped develop the Nutrition Policy that these decisions were either the discretion of the parent or decisions that should be established between the parents and staff members. School Lunch: While there may be occasion that the school site may contact a parent to discuss their child’s dietary habits at lunch, it is recognized that the decision of what a child brings for lunch is determined at home. Nutritious Snacks: Many of our elementary teachers provide time during the instructional day for students to have a snack.  We hope that parents will help their children learn to evaluate snacks for their nutritional content, choosing to send foods that will meet the health needs of growing bodies and active learners. Special Events: Elementary classrooms are permitted to have 3-5 parties/celebrations during the course of a school year. It is also recognized that from time-to-time, parents may request to provide a special treat for a classroom to help celebrate something special in their child’s life. The District Nutrition Policy does not limit the food items that can be brought in on these occasions. My recommendation would be for parents to work with classroom teachers in advance to come to an agreement as to what food(s) could be served. Again, the intent of the Policy is to ensure that the school environment supports and promotes proper dietary habits contributing to students’ health and academic performance. The degree to which this goal is met will in large part be determined by the collaborative efforts of students, staff, and parents at the school site. Should you have any questions regarding the Nutrition Policy, please feel free to contact your school principal or myself directly. Sincerely, Lee Allinger Assistant Superintendent/School Services Nutritional Fresh Whole Food Guidelines - 40 – Sample letter to Editor Date Name {Editor of newspaper’s opinion page} Address To the Editor: As you may be aware, one out of three American children is over weight, and fifteen percent of all U.S. children are obese. There are over 300,000 deaths each year in the United States that are associated with obesity. Despite the skyrocketing childhood obesity rates, many high-calorie, low-nutrition foods are sold in our school. For example, the vending machines that sell soft drink beverages and high sugar candy items. Not only are we allowing these products to be sold to our students before, after, and during the school day, we are feeding them un-healthy and non-nutritional foods for lunch. There should be a variety of choices available for the students and these choices must include fresh fruits and vegetables and whole grain breads. These are the foods that are necessary for development, good health and wellness, and positive behavior and learning abilities. It is not acceptable to allow our school to continue selling these foods to our children. We must make a change in what is going into our children’s bodies. This is why it has been presented to {name of principal/superintendent} at {name of school} to set nutrition standards for all food and beverages that are sold before, during, and after the school day. It is also recommended that fresh fruits and vegetables and whole grain bagels and breads are offered to the students during their lunch period. This approach has been proven in schools around the nation. One, for example, is Appleton, WI Central Alternative High School, which was featured in the movie Super Size Me. It is great to see this school make a difference in the lives of their students, but isn’t it time for us to do the same for ours? Sincerely, {Your name} {Your address} {Your phone number} Nutritional Fresh Whole Food Guidelines - 41 – Sample Press Release Parents call on Superintendent/Principal, {Name of Superintendent/Principal}, to Change to Nutritional Fresh Whole Foods in {Name of School} A group of parents, teachers, students, and community members have petitioned for {name of superintendent/principal} to change to a Nutritional Fresh Whole Food program in {name of school}. They have sent recommendations on how to improve the nutritional quality of foods and beverages sold before, during and after the school day. These changes will not affect the revenue of food sales for the school because there are healthier options that can replace the now non-nutritional and sugar loaded products that are being sold. The parents are willing to work with and support the school in whatever decisions are being made to improve the foods in the school. All the parents, teachers, and community members are looking for is a change that will benefit the students’ behavior, learning abilities, and health and wellness. {Insert a quote from a parent/teacher/student about why they want a change.} One out of three American children is over weight, and fifteen percent of all U.S. children are obese. There are over 300,000 deaths each year in the United States that are associated with obesity. Despite the skyrocketing childhood obesity rates, many high-calorie, low-nutrition foods are still being sold in our school. {Insert a quote or statistic about the benefits of the change.} ### Nutritional Fresh Whole Food Guidelines - 42 – Sample Flyer/Information Handout Support a New Way of Living for Our Children: A Nutritional Fresh Whole Food Program Chew on this: * One out of three American children is over weight, and fifteen percent of all U.S. children are obese * There are over 300,000 deaths each year in the United States that are associated with obesity * Despite the skyrocketing childhood obesity rates, many high-calorie, low-nutrition foods are still being sold in our school Schools should improve the nutritional quality of foods and beverages! * Provide fresh fruits, fresh vegetables and whole grain bread products for lunch and snacks * Promote hydration and allow students to carry clear water bottles * Get the students moving and allow for extra exercise to stimulate brain cells and blood flow Please help support the health and wellness of our future leaders! {Your name or organization name} {Contact information} Nutritional Fresh Whole Food Guidelines - 43 – How to Measure Success There are several ways to test the success of the Nutritional Fresh Whole Food Lunch Program. Here are a few suggestions: Journals * Have some or all teachers keep a journal of observations of student behavior, learning abilities, attentiveness, etc. * Keep a Journal prior to the Nutritional Lunch Program as well as after the program has begun * Write down any experiments or tests conducted during class that show significant differences in student’s behaviors or learning abilities Budget Reports * Keep accurate records on money spent on Nutritional foods * Compare costs to what you spent the previous year * Count sales of nutritional fundraising compared to vending sales from previous years * Look at expenses that are generated from areas other than food *Expulsions, disciplinary actions, detention, injuries, school absences, tardiness, etc. Junk Food Days * Once every two months, have a Junk Food Day * Allow students to bring in and eat any kind of junk food they want * Do not provide the “healthy” lunch this day * Have students take a writing test or memory test before they start eating junk food * Conduct the same tests in the afternoon after junk food consumption * Record observations of student reactions and behaviors in teachers’ journals * Allow students to tell you how they are feeling in essays or in class discussion * Do follow-up with students the day after Junk Food Day to see how they felt on Junk Food Day, the night of Junk Food day, and the day following * Send home letters to parents describing what you are doing and have them fill out a response form to see if they noticed any changes in their child’s behavior * If possible, have a pulse rate taken the day before and again on Junk Food Day. (For 2nd, 3rd, and 4th grade students the rate usually doubles.) Surveys * Conduct teacher/parent/student surveys to assess the acceptance of the program * Conduct health screening tests before and after implementation of program * Conduct surveys twice a year Nutritional Fresh Whole Food Guidelines - 44 – Junk Food Day Experiments The purpose of these activities is to bring health concepts to life and reveal something about these products. The student will be eating junk food anyway, so you might as well have some fun with it. MUSCLE TESTING Have students hold a food item against their abdomen and stick their writing arm out, straight in front of them. Test them with nothing at first to get a feel for their strength. Have them resist against your trying to push their extended arm down. This is not a demonstration of your strength. Try this with a variety of foods. Use both fresh foods (fruits, veggies, etc.) and junk foods. Explain our energy field and the body’s incredible wisdom. COLOR TESTS THE ALFRED HITCHCOCK PRANK It is said that Alfred Hitchcock once prepared a buffet that was presented in bright blue. He had the chef dye everything bright blue to prove no one would want to eat the food because of its color. Offer an example of this by presenting your class with a few strange colored foods. Supplies needed: blue and green food dye, mashed potatoes, scrambled eggs, biscuit mix, sugar cookie dough, milk, etc. Prepare some of the foods listed according to package directions, and then add generous amounts of one of the food dyes. Present the foods to the students. Have them record reactions, desirability and taste. Discuss how color affects our thoughts on food and how it will taste. P.S. Young children may enjoy reading “Green Eggs and Ham” by Dr. Seuss. HOW WILL IT TASTE? Supplies needed: 4 Different colors of flavored gelatin plus water to prepare, blindfolds. Note: Do not use sugar free Jell-O. Prepare gelatin according to package directions. Do not allow participants to see packages or colors prior to taste testing. Divide groups into pairs. One student will record information as the other is fed. The objective of this experiment is to determine if the students tasting can guess the flavor without seeing the color. Do each flavor one at a time with a drink of water in between each flavor. First have them taste it with their noses pinched. Then have them taste it without holding their noses. This will give you an opportunity to discuss the role our sense of smell plays on flavors. After everyone has guessed the flavors, reveal the boxes. How many were right? It would be interesting to have the real thing to taste as an example. Example: fresh lime vs. lime gelatin. How different are they? Objective: To understand the power of color to give us preconceived notions about flavor. COLOR STAINS Supplies needed: 4 different colors of liquid food dye, 2 different colored 100% juice concentrate, soap, water, and towel. Ask for 6 volunteer. Place a few drops of food dye, one color per volunteer, on the back of their hand. Two volunteers will have fruit juice drops on their hand. Wait 5 minutes and then have the volunteers attempt to wash off the dyes with soap and water. Record how long (as in days) it takes for each color to wash or wear away. Ask students what they think happens to the dyes they eat. Explain that the pigments of natural foods are vitamin related. SODA SOAKING Needed: Egg shells (like teeth they are mostly calcium), teeth (ask your dentist for a donation and wear rubber gloves when handling), bones (preferably raw), rusty nail or other rusty metal, variety of soda including diet, and clear cups or bowls. Place one item in each cup. Pour soda to cover item. Have a control cup with an item soaking in plain water. Label each cup with contents and date. Observe and record changes each day. The acid and sugar from the soda will eventually dissolve the tooth or rust. Discuss the harmful effects of soda on our bodies and bones. The human body is alkaline. It has to neutralize acids by using buffer minerals such as calcium. Also it is believed you lose two times its volume of water with every soda consumed. Nutritional Fresh Whole Food Guidelines - 45 – Junk Food Day Surveys Student Junk Food Day Survey (For students in grades 6-12) Student’s Name_____________________________ How did you feel yesterday? Did you have any problems with stomach aches? Did you have any problems with headaches? How did you feel after school? How did you sleep last night? How did you feel this morning? What did you learn from this experience? Nutritional Fresh Whole Food Guidelines - 46 – Junk Food Day Surveys Student Junk Food Day Survey (For students in grades K-12) What I Did Last Night Last night after school, how did you feel and what did you do? After school I felt: Yes No Hungry for supper _____ _____ Like fighting with someone _____ _____ Like studying _____ _____ Like doing chores _____ _____ Like helping other people _____ _____ Like sleeping _____ _____ Like crying _____ _____ Happy and nice _____ _____ Sick to my stomach _____ _____ Last night I: Slept well _____ _____ Had good dreams _____ _____ Had bad dreams _____ _____ Was awake several times _____ _____ Felt miserable _____ _____ Was constipated _____ _____ Had a stomach ache _____ _____ Name____________________________________________ This is: _____ Good Food Day _____ Day after Junk Food Day Nutritional Fresh Whole Food Guidelines - 47 - Parent Junk Food Day Survey Student’s Name__________________________ This evening, did you notice any unusual behavior? If so, please describe. Did your child complain of any headaches or stomachaches? If child’s sleep patterns were irregular, please note here in the morning: Was your child more tired or less hungry this night? How did the child interact with you or other family members? How was the child’s attitude and behavior this morning when they woke up? Any other observations or comment you wish to let us know? Nutritional Fresh Whole Food Guidelines - 48 – Health Screening Test Give this health screening test prior to the food program and then after six months of natural foods, have students take it again to see the changes in health and behavior. Name and Date______________________________ Please answer the following questions with YES or NO or S for sometimes. (There are no right or wrong answers) At times does your mind go blank?_____ Are you easily confused?_____ Are you forgetful?_____ Occasionally do you have difficulty with concentration?_____ Do you lose your temper easily?_____ Do you have difficulty in controlling your emotions?_____ Do you neglect cleanliness and appearance?_____ Do you have difficulty in keeping your jobs?_____ Are you impatient?_____ Do you have trouble getting along with others easily?_____ Do certain things irritate you very much?_____ Are you depressed, blue?_____ Have you lost interest in your work?_____ Are you tired of living?_____ Are you very nervous?_____ Has your life become aimless?_____ Are you anxious and afraid but do not know why?_____ Do you have a feeling of impending danger?_____ Do you feel very tense?_____ Do you have groundless fears, phobias?_____ Do you have crying spells?_____ Do you feel very restless?_____ Do you have suicidal tendencies?_____ Do you easily become violent?_____ Do you have a desire to cause damage to others?_____ Do you want revenge on society?_____ Does your vision occasionally become blurred or double?_____ Does sunlight hurt your eyes?______ Do you feel dizzy or black out, especially when you suddenly stand up?_____ Are you dizzy, stagger or weave in the morning or before meals?_____ Do you have fainting spells?_____ Are you very exhausted, especially in the morning?_____ Do you generally feel very tired and weak?_____ Are you very weak both in the morning and mid-afternoon?_____ Nutritional Fresh Whole Food Guidelines - 49 – Health Screening Test (continued) Do you feel best after a good meal?_____ Are you stuffy or sleepy after eating sweets or other starchy foods?_____ Are you very sleepy during the daytime?_____ Is your sleep deep but not refreshing?_____ Do you have cold sweats during the night?_____ Do you have no muscular strength upon waking?_____ Do you need the stimulation of alcohol, coffee, cigarettes, or drugs?_____ Do you feel well after eating candy, cakes, or drinking soft drinks?_____ Does alcohol, sweets and coffee make you feel really bad?_____ Do you have constipation?_____ Do you have alternating constipation and diarrhea?_____ Do you have abdominal distress?_____ Do you suffer from motion sickness?_____ Sometimes have you lost your appetite entirely?______ Are you occasionally ravenously hungry?_____ Are you overweight?______ Do you suffer from continuous indigestion?_____ Do you have frequent bloating?_____ Do you crave salt?_____ Do you have terrible headaches?_____ Do you suffer from heat exhaustion?_____ Do you have swelling in your hands and feet?_____ Is your mouth very dry?_____ Do you have a skin disease?_____ Do your hands perspire when you are excited?_____ Is your skin dry and scaly?_____ Do you perspire little except underarms and the palms during stress?_____ Do your limbs feel numb?_____ Do you get a tingling feeling in your lips or fingers?______ Do you sometimes wake up in a sweat at night?_____ Do you have allergies, asthma?_____ Does your heart occasionally beat very fast?_____ Do you sometimes tremble inside?_____ Do your muscles twitch occasionally?_____ Do you sometimes have stomach cramps?_____ Have you occasionally had convulsions?_____ Do you crave sweets and cakes, or pastries?_____ Do you drink 6-8 glasses of water daily?_____ Do you drink a lot of coffee or tea every day?_____ (about ___ cups) Do you like Cola and other soft drinks?_____ (drink about ___ cans/bottles a day) Are you a smoker?_____ (about ___ cigarettes a day) Nutritional Fresh Whole Food Guidelines - 50 – Pyramid for Performance Rationale - Include all food groups - Include lifestyle factors - Based on latest scientific information Dietary Guideline for America - Eat a variety of whole foods - Maintain healthy weight - Choose a diet low in fat, especially low in saturated and partially hydrogenated fats - Choose a diet with plenty of vegetables, fruits and whole grain products - Choose foods high in fiber and Omega-3 - Use sugar and salt in moderation How much is a serving? - Breads – 50 grams - Fruits – 75 grams – more for juices - Vegetables – 75 grams - Meats – 100 grams – 3 ½ ounces - Cheese – 45 grams – 1 ½ ounces - Flax – 10 grams Why whole grain breads are so important – Good source of clean burning carbohydrates, fiber, protein and many vitamins and minerals Why fresh vegetables are important – Good source of fiber, vitamins, minerals and anti-oxidants Why fresh fruits are important – Good source of vitamins and anti-oxidants Why Omega-3 is important – Essential fatty acid for preventing heart trouble. Flax is the best source of Omega-3, fiber and anti-oxidant Why legumes, nuts and seeds are important – Protein for growth PEAK PERFORMANCE PYRAMID GOES HERE!!! ANTI-AGING FOOD PLAN GOES HERE!!! Nutritional Fresh Whole Food Guidelines - 53 – Talking Points for Meetings or Phone Calls * Results from the 1999-2000 National Health and Nutrition Examination Survey (NHANES), using measured heights and weights, indicate that an estimated 15 percent of children and adolescents ages 6-19 years are overweight1 * One out of three American children is overweight, and 15 percent of all U.S. kids are obese2 * Behavior and environment play a large role causing people to be overweight and obese  * 300,000 deaths each year in the United States are associated with obesity3 * Obesity now affects 27% of children and 21% of the teens in this country, and increase of 54% and 39%, respectively, since the 1970’s4 * The economic cost of obesity in the United States was about $117 billion in 20005 * Overweight and obesity are associated with heart disease, certain types of cancer, type 2 diabetes, stroke, arthritis, breathing problems, and psychological disorders, such as depression * An estimated 40 percent of school-aged children already possess at least one risk factor for heart disease, including obesity, high blood pressure, or high blood cholesterol6 * Physical activity is important in preventing and treating overweight and obesity and is extremely helpful in maintaining weight loss, especially when combined with healthy eating * 22 percent of children ages six to nine said they seldom play outside, even when it’s nice * Many people live sedentary lives; 40% of adults in the U.S. do not participate in any leisure time physical activity and 43% of adolescents watch more than 2 hours of television each day7 * “It takes two weeks to overcome what junk food does to a child’s body in four days.”8 Nutritional Fresh Whole Food Guidelines - 54 – The School Environment: Helping Students Learn to eat Healthy Healthy Eating is an important life skill * It helps children grow, develop, and do well in school * It prevents childhood and adolescent health problems such as obesity, dental caries, and iron deficiency anemia * It lowers the risk of future chronic disease such as heart disease, stroke, diabetes, and cancer and reduces potential health care costs Many children are flunking healthy eating9 * Only 2 percent meet all the recommendations of the Food Guide Pyramid, which is now being revised to show ‘whole grain’ foods; 16 percent do not meet any * Less than 15 percent of school children eat the recommended servings of fruit * Less than 20 percent eat the recommended servings of vegetables * About 25 percent eat the recommending servings of grain * Only 16 percent of school children meet the guideline for saturated fat Consequences are troubling10 * Childhood obesity is a national epidemic, likely to result in earlier onset and increased prevalence of disease * The percentage of young people who are overweight has more than doubled in the past 30 years * Unhealthy eating and physical inactivity are causes of obesity and chronic disease, resulting in at least 300,000 deaths each year Low-Fat school Lunch Programs: Achieving Acceptance 11 Antonia Demas, Ph. D Food habits are notoriously resistant to change, especially as you grow older. Therefore, the food choices we make in childhood could well affect us throughout our lives. Our best hope for achieving dietary change and improving our nation’s heath is to give our children the practical and intellectual tools they need to make intelligent food choices. We can provide those tools through food education. Children eat lunch at school almost every day for 12 years, presenting a unique opportunity for food education. The potential for the school lunch program to serve as a model food education program is enormous, but it must be integrated with classroom activities and the school’s academic curriculum. The biggest challenge to improving the nutritional quality of school meals is getting children and staff to accept a healthier diet. Achieving this goal requires teamwork by the food service staff, teachers, administrators, and parents, who may need education and training themselves in food acceptance. Nutritional Fresh Whole Food Guidelines - 55 – Hot Lunch: A History of the School Lunch Program12 Antonia Demas, Ph. D In recent years, schools have allowed a most disturbing trend to occur. They are contracting with fast food chains such as McDonalds and Pizza Hut to run the School Meals program. Child health is compromised when this occurs, and it is shortsighted in terms of costs. The resulting health care costs down the road will be enormous. In addition, schools are allowing soft drink companies to put their vending machines in schools in exchange for funds for athletics. Exclusive contracts are made between the soft drink companies and the schools so that soda is readily available to the students in many schools. We need to put child health before business interests and retain low-fat guidelines which require that schools serve children foods that will enhance their health and lives. Child obesity has grown at an alarming rate. We owe it to our children to serve foods in school meals that will counter this trend. Current concerns about obesity in children and popular interest in health indicate that society is ready to see the school lunch program develop into an effective tool for education children about food and nutrition. The goals for such a combined academic and food service program should be: 1. Teaching basic nutrition concepts and their relationship to health 2. Teaching basic cooking and menu planning skills 3. Exposing children to a wide variety of whole fresh foods and cultures 4. Imparting a basic understanding of the food system and its impact upon the environment Nutritional Fresh Whole Food Guidelines - 56 – For Classroom Discussions Discussion on Salt * Salt = sodium chloride, and it’s sodium that causes people the most problems * Excess sodium causes high blood pressure * Excess sodium is made even worse when the diet is low in potassium and magnesium * High levels of sodium are found in many packaged foods * Salt makes tasteless food taste good and stimulates the appetite * Food companies add lots of salt because it is cheap and makes you crave soda * Fruits and vegetables are naturally very low in salt * Fruits and vegetables are good sources of potassium and magnesium * They help flush extra salt out of your body Discussion on Calcium * Countries that consume the most dairy products have the most bone problems * Those that have the most problems consume the most protein, fat and salt * Countries that have the healthiest bones consume the most grains, vegetables, and fruits Discussion on Protein * Excess protein is to be avoided because it forms acids in the blood from sulfate and phosphate * The body then removes calcium from the bones to neutralize this acid * The bones then become brittle * The Pyramid for Life program recommends only one serving of meat per day * If you eat 5 servings of whole grain per day, plus one serving of Omega-3 products, like fish or flax, you will be receiving 100% of the US RDA for protein * This is only 50 grams of protein per day for most adult people Discussion on Junk Food * Junk foods are generally very high in white flour, bad fat, sugar, and salt * In some cases junk food constitutes more meat in the diet than is safe for most people * Junk foods are to be avoided at all times, if at all possible * Simply forget to buy them while in the store * Buy fresh fruits and vegetables and have them handy when you feel the urge to snack * Eat plenty of whole grain bread or cereals at every meal * They prevent the drop in your blood sugar that causes the cravings Discussion on Omega-3 * Omega-3 is a major contributing factor in learning ability in animals and humans * Flax contains ten times as much Omega-3 as cold-water fish or other plant oils * Cold-water fish and plant oils contain about ten times as much as most other sources Nutritional Fresh Whole Food Guidelines - 57 – Additional Helpful Information and Articles Necessary for High Brain Function * Omega-3 * B-vitamins for calmness * Steady supply of complex carbohydrates – low glycemic index food * Oxygen – from deep breathing (exercise!) Omega-3 * Prevents fibrillation * Prevents platelet aggregation * Strengthens immune system * Prevents other old age conditions Best Sources of Omega-3 * Flax fortified breads, bars, and drinks * Fish – dark meat/fat of cold water fish There are many studies suggesting those who ate fish or flax regularly (especially the omega-3 rich variety) are less likely to suffer from a decline in age-related thinking skills such as memory. The FDA recommends consuming 2.5 grams daily of Omega-3 from flax or other plant sources such as canola oil, walnuts, and dark green leafy vegetables. Nutritional Fresh Whole Food Guidelines - 58 – Ground FLAX Seed Flax is a tiny seed shaped like a sesame seed and is brown or gold in color. It has been used for thousands of years by farmers. Long ago people were consuming flax in countries now called Turkey, Nile Valley and the coasts of Greece and Africa. In foreign countries such as China, flax is a food source. In Russia and Slavic countries, flax is mixed in bread and condiments. Many athletes all over the world use flax as an energy supplement. In America, during the fall months of the year, Canadian and North Dakota flax farmers harvest flaxseed. In the past few years, researchers have discovered that the compounds in flax are advantageous to our health. It is becoming a very desirable nutrient according to experts in health and nutrition. What does Flax stand for? “F” is for FIBER -contains 31% soluble and insoluble fiber -2/3 soluble which means it can be dissolved by attaching to the cholesterol and bile acids in the intestinal tract and then be removed by the body -1/3 insoluble which means not dissolved, but removes other toxins from the body -RDA 20-35 grams per day Benefits (potential) -LDL cholesterol drops -HDL (bad) cholesterol drops -reduces the risk of colon cancer, heart disease, high blood pressure and diabetes -removes toxins -promote regularity -alleviates hemorrhoids and diverticulitis “L” is for LIGNANS -contains 800 mg/kg -Plant-based compounds -powerful antioxidant -some is converted by bacterial enzymes in the intestinal tract to anti-estrogen compounds Benefits (potential) -helps prevent excess levels of estrogen from causing estrogen related tumors -shrink existing breast and colon cancer tumors and stop new ones from developing -relieve menopausal hot flashes -exhibit anticancer, antibacterial, antifungal and antiviral activity “A” is for ALPHA-LINOLENIC ACID -plant version of Omega-3 -contains 20% -consists of 65% of some parts of the brain -it’s in 50% of flaxseed oil Nutritional Fresh Whole Food Guidelines - 59 – Benefits (potential) -prevent agglutination of platelets -remove cholesterol plaques from arteries -ward off fatal heart attacks -ward off autoimmune diseases: rheumatoid arthritis, menstrual cramps -Brain cell booster – increases learning ability -prevents selenium toxicity -retards growth of cancer cells -lowers blood pressure -prevents dry, scaly skin -heals skin lesions, liver damage and other skin disorders -excellent source of energy “X” is for EXCELLENT CHOICE -safe -when combined with a nutritionally balanced diet, it will improve the health of all mankind -one to two tablespoons per day meets the requirement Fortified Flax is available in Ultra Omega Balance and Zesty Flax Energy Mix, which can be found in health stores, local grocery stores or at 1-800-772-0730 or the Natural Ovens Bakery website at www.naturalovens.com. Nutritional Fresh Whole Food Guidelines - 60 - Fighting Kid Obesity on the Home Front By Sally Squires Tuesday, October 12, 2004; Page HE01 Earlier this month, the National Academy of Sciences (NAS) issued a troubling report underscoring what we all know: Not only are adults struggling with overeating and inactivity, but our kids are, too. You can have a big impact at home, immediately. Here are some simple suggestions that can help reduce your kids' risk of being obese: Eat meals together. In this hurry-up world, this is one of the best ways to teach (and model) smart eating habits and healthy menus. And it's better if that meal is consumed at the kitchen or dining room table with the television turned off. Plus, if you can make at least part of the meal yourself, you'll teach your children about cooking. If you're cooking and eating healthfully yourself, odds are higher that your children will be, too. Weigh your child yearly. While you're at it, also have height measured. Doing so is a "critically important indicator of health," the NAS committee noted. The task is best performed by a professional, such as your family doctor, who can also track your child's body mass index, which can be used to flag kids who are overweight or obese. Learn more from the Centers for Disease Control and Prevention. www.cdc.gov/nccdphp/dnpa/bmi/bmi-for-age.htm. Let your kids help themselves. To food, that is. Penn State University research suggests that adults tend to dish out bigger serving sizes and then often expect kids to clean their plates. Both are bad ideas because they undermine a child's ability to develop normal cues for hunger and feeling full, the academy's report noted. Start letting your kids serve themselves as early as possible: Research shows that by age 5, many children will eat what is served to them even if they feel full. And yes, disband the "Clean Plate Club." Encouraging kids to finish what is on their plates teaches them to eat visually instead of by hunger or satiety. (And while this may result in the short run in children loading a dinner plate with one pea and a bunch of Tater Tots, experts say it pays off in the long run.) Reach a healthier weight yourself. Fact is overweight parents are more likely to have overweight kids. A recent study of more than 8,000 low-income children found that when mothers were obese in the first trimester of pregnancy, the children were more than twice as likely as others to be obese by ages 2 to 4. So by watching your weight, not only do you set a good example for your kids, but odds are you'll be healthier too. Plus, you'll have more energy to chase your kids around -- which helps them burn more calories. Reward your kids with praise, not food or drink. Doling out cookies, candy, chips or soft drinks as rewards for good behavior erodes a child's ability to eat when hungry and stop eating when full. This practice also helps foster a preference for high-calorie food and drink. So offer non-food rewards: Take a bike ride. Check out a book at the library. Play your child's favorite board or video game. Go bowling together. Rent a movie. Nutritional Fresh Whole Food Guidelines - 61 - Start healthy habits early. How early? Really early. The committee recommended that all infants be breast-fed exclusively for the first four to six months of life. That's because doing so "confers a small but significant degree of protection from childhood obesity," the committee found. For formula-fed infants, resist the urge to have babies finish the bottle. Let them be the judge of when they're full. And when solid foods are introduced, be smart about it: The committee noted that soft drinks and French fries "are being fed to infants as young as 7 months of age." Expect rejection. Infants (in fact, people of all ages) are predisposed to prefer sweet and salty foods. So it can take a while -- at least five to 10 food exposures -- for children to accept new foods. The good news: The latest research suggests that when parents offer vegetables to children, kids are more likely eventually to accept them than when they're served at school or in other settings. Limit "screen time" to less than two hours per day. Recent research has found that limiting exposure to entertainment media leads to reduced body weight, body fat and incidence of obesity. Screen time includes using computers, televisions and video games, but not "use of computers and other media for educational purposes." Be more active. Go ahead, take 10 minutes to play catch or toss a Frisbee with your kids in the yard or park. Shoot a few hoops. Take the kids along while you walk to errands. And instead of planting yourself in front of the tube, consider roller-skating, biking, tennis, volleyball or just hiking through the woods. When you set a good example, it sends a powerful message to your children. For snacks, try fruit or vegetables. Both this report and the report of the 2005 Dietary Guidelines Committee found that kids consistently fall short on consumption of fruit and vegetables. So the committee said something that will sound familiar to Lean Plate Club members: "Make fruits and vegetables readily available in the home to encourage selection of these foods as snacks and desserts." • Nutritional Fresh Whole Food Guidelines - 62 - Spurring Consumption13 Here are some suggestions as to what can be done to enhance the amount of fruits and vegetables consumed in the home and in schools. HOME Children should be the starting point if significant and lasting progress is to be made in increasing produce intake. Parents have to make a concerted effort to introduce children to fruits and vegetables and present them in a way that encourages consumption. These are some techniques I used successfully when my children were growing up. I called broccoli "baby tree" and stir-fried it, along with sliced carrots and green beans, with garlic and a little soy or oyster sauce. I topped their cold cereal, pancakes and French toast with cut-up fruits. I made fruit faces on their oatmeal. And together we baked muffins and quick breads using fruits and vegetables (double batches so that half or more can be frozen for later use). Children love to dip. Nearly every day while awaiting supper, my sons were served carrot and celery sticks and an "instant" dip made with low-fat mayonnaise and ketchup. Also, when children are hungry, they tend to eat what is readily available. If the cupboard contains pretzels, chips and cookies, that's what they are likely to grab. But when that cupboard is bare and instead there's a fruit salad in the refrigerator or a bowl of fruit on the table, they will probably eat that instead. Faced with children who spurn most or all fruits and vegetables, there are a few other tricks that can be temporary, until their taste buds mature. These include grating vegetables into meat or turkey loaf, pasta sauce and quick breads and muffins or puréeing them in soups and sauces. Smoothies can also increase fruit consumption, and they're quick and easy to prepare, requiring only a blender and imagination. SCHOOLS Meals served at school are often more deficient in produce than those at home. Fast foods have overtaken school cafeteria food and soft-drink machines have displaced real fruit juices as well as milk. When vegetables are offered, they are typically the steam table variety, overcooked and unappetizing. Several studies have shown that when schoolchildren are introduced to a new food in school, become familiar with it and learn about its origins and food value, they are more likely to eat it in the lunchroom and to encourage their parents to serve it. School trips to vegetable farms, farmers' markets or even supermarket produce sections may spark interest in produce. And in towns with nearby agricultural production, food service directors might team up with farmers who are willing to sell fresh produce at cost to the school lunch program. Nutritional Fresh Whole Food Guidelines - 63 - Importance of Getting Every Essential Nutrient Every Day For Every Student By: Paul Stitt Nutrients play a major role in learning abilities as well as preventing obesity. Unfortunately, nutrient deficiencies are the norm in the American diet. Junk food diets do their harm in two ways-excess calories and nutrient deficiency. A daily diet of 5 servings of fruit and 5 servings of vegetables, 2 dairy, 2 meat, and 5 whole grain servings will still leave a person with a low intake of fiber, Omega-3, magnesium, zinc, B-1, B-6, B-12, selenium, chromium, and calcium according to many national surveys; yet many people do not eat nearly this well. This is why it is important for children to get FORTIFIED WHOLE GRAIN FOODS. Supplements in the form of pills can add the vitamins and minerals to the diet, but the diet will still be short in fiber and Omega-3. Fortified breads like Natural Ovens products are a rich source of fiber and Omega-3, as well as all the other essential nutrients. If children’s bodies are left deficient day after day, as most are in America, their brains will not function properly and they will be underperforming. Omega-3 is a major part of brain tissue. Without enough Omega-3 the brain tissues are deficient and cannot retain information. More information about this can be found in Barbara Stitt’s book, Food and Behavior. If foods are deficient in nutrients, people who eat them are left craving more and more food, because the body knows it needs nutrients. Most food manufacturers will not add extra nutrients because they count on their buyers craving more food so that they will eat more and thus buy more of their products. This forces the children’s parents to buy more food. Companies like Natural Ovens go the extra mile to add extra nutrients in order to help people eat less food, not more. This makes the food seem expensive, but in the long run they are the least expensive food you can buy. Unfortunately most food companies not only refine out as many nutrients and as much fiber as they can, but they also add artificial flavors to make people eat more than they really want and need. Taking out nutrients and adding artificial flavors to stimulate people’s appetites should be against the law in a just society, but unfortunately it is not illegal in America. More details about this can be found in my book, Beating the Food Giants. Most food manufacturers will not add extra nutrients because they count on their buyers craving more food so that they will eat more. This forces the children’s parents to buy more food. Companies like Natural Ovens go the extra mile to add extra nutrients in order to help people eat less food, not more. This makes the food seem expensive, but in the long run they are the least expensive food you can buy. Unfortunately most food companies not only refine out as many nutrients and as much fiber as they can, but they also add artificial flavors to make people eat more than they really want and need. This means extra sales for the food companies and extra pounds for the consumers. Taking out nutrients and adding artificial flavors to stimulate people’s appetites should be against the law in a just society, but unfortunately it is not illegal in America. More details about this can be found in my book, Beating the Food Giants. A key factor that made the Appleton Alternative School so successful was that the children ate 4 servings per day of Natural Ovens’ breads and bagels, and a glass of the Zesty Flax Energy drink every day. They were getting the extra vitamins, minerals, fiber and Omega-3 that they needed to function at their very best. If the children’s bodies do not get ALL the nutrients they need every day, they cannot possibly do their best. A study in England has recently shown that test scores in school went up 40%, just by giving the children a pill supplement of vitamins and minerals. Adding fiber and Omega-3 would have raised their scores even more and at the same time they would have worked to prevent obesity. We cannot stress enough the importance of using high quality, whole grain , nutrient fortified foods. Our children are our most important asset in the world and their diet deserves all the attention that we can possibly give it. If the children’s bodies are well nourished, they will have the energy to work at their full potential. Nutritional Fresh Whole Food Guidelines - 64 – Cafeteria food can be delicious and affordable! The Appleton, Wisconsin Alternative High School serves fresh, homemade foods that the students and faculty enjoy. The full cost for this transformation was only $20,000 per year – a fraction of what schools now spend to address the learning and behavior problems that are being caused, in part, by junk foods. 14 Programs in two New York schools are getting high marks for fresh, tasty and nourishing foods. The food served in the Ross School and the nearby Bridgehampton Public School is under the direction of a chef who has prepared food for fine restaurants. Children arrive early to enjoy the freshly baked muffins and scones.15 Teachers and students eat together in an attractive dining room, and have access to nourishing snacks and beverages throughout the day. The entire cost per student for breakfast, lunch, snacks and beverages is just $3.84. Another chef is heading up the foods served in Sacramento. The 7000 students enjoy natural versions of their favorite foods, including pizza, taco salads and freshly baked calzone. Lunch costs only $2.50 and the food program has gone from losing about $200,000 each year to a yearly profit of $300,000.16 Children will eat good food if it is available! In Muscatine, Iowa, children enjoy free fruit and vegetable snacks throughout the school day, thanks to a federal grant. The principal of the Muscatine High School reported that after the program began they removed the candy vending machine because there was a 48% drop in sales of candy.17 Public schools first began providing food to students to improve the health of children, particularly those whose families were too poor to feed them adequately. Today, this laudable effort has been so drastically altered; it is now the foods in our schools that are creating health problems for children. Nutritional Fresh Whole Food Guidelines - 66 – Natural Ovens Bakery Whole Grain Products and Fundraisers Natural Ovens is willing to assist in providing healthy whole food programs in whatever way they can. They have developed a way to get healthy grains into as many schools as possible. If your school wishes to receive Natural Ovens’ products, we will provide them to your school for wholesale price – less 20%. There are many wonderful products that would be perfect for distribution in your school. There is an attached list of all the products produced at the Bakery. The breads, bagels, cookies and energy drink mix are wonderful to have as a part of a wholesome nutritional lunch. Bagels and Omega Balance as well as the Zesty energy drink are also wonderful for breakfast and afternoon snacks. We can also provide individually wrapped bagels and cookies for vending machines. Another product that is wonderful to have in the vending machines is our granola bars. They are high in nutrients and low on the Glycemic Index and come in three flavors: Chocolate Almond, Fruit and Lemon, and Mixed Fruit. If you are interested in receiving our product or participating in our fundraiser; all at the wholesale less 20% price-please contact the sales office nearest you. Chicago North 847-298-1014 Chicago South 630-654-0112 Chicago West 847-836-8904 Cincinnati 513-583-1806 Dallas 972-871-2638 Detroit 734-427-6470 Grand Rapids 616-667-9971 Indianapolis 317-353-0822 Madison 608-246-8440 Manitowoc 920-758-2500 Milwaukee 262-784-0709 Minnesota 612-789-8292 St. Louis 314-895-1056 Valparaiso 219-548-3980 “Children make up 20% of our population – but they are 100% of our future! Good nutrition is vital and it works for our youth. For everyone who is reading this, please become a problem solver and help change the foods that are destroying our priceless youth. Their future is our future! You can make a difference! Our children are our most priceless possession. Is there anything more important than the mental, physical and emotional health of our children? Fresh nutritious foods, water and exercise daily are vitally important for every child in this country. They deserve a healthy future!” * Paul and Barbara Stitt Nutritional Fresh Whole Food Guidelines - 74 – Additional Resources * Natural Ovens Bakery – www.naturalovens.com * Appleton Alternative High School - http://www.aasd.k12.wi.us/aca/default.htm * United States Department of Agriculture (USDA) – www.usda.gov * Nutrition.gov – www.nutrition.gov * National Center for Health Statistics – www.cdc.gov * No Junk Food - http://www.nojunkfood.org/ * Healthy Kids – Governor Doyle’s Healthy Kids Initiative - http://healthykids.wisconsin.gov/index.asp * Feingold Association of the United States – www.feingold.org * Food and Behavior by Barbara Reed Stitt * Beating the Food Giants by Paul Stitt * Melissa Luedtke 920-758-2500 ext. 131 P.O. Box 730 Manitowoc, WI 54221-0730 Melissa.luedtke@naturalovens.com 1 (2000). Prevalence of Overweight Among Children and Adolescents: United States, 1999-2000. Retrieved August 20, 2004, from National Center for Health Statistics Web site: http://www.cdc.gov/nchs/products/pubs/pubd/hestats/overwght99.htm 2 (2004). Promising Plan to Trim Obesity. Retrieved August 23, 2004, from Sun Sentinel.com Web site: http://www.sun-sentinel.com/news/opinion/editorial/sfl-editnbobesityaug23,0,4721415.story?coll=sfla-news-editorial 3(2000). Overweight and Obesity at a Glance: Facts about Overweight and Obesity. Retrieved August 23, 2004, from The United States Department of Health and Human Services Web site: http://www.surgeongeneral.gov/topics/obesity/calltoaction/fact_glance.htm 4 Evers, C. (1995). How to Teach Nutrition to Kids. Oregon: Carrot Press. 5 (2000). Overweight and Obesity at a Glance: Facts about Overweight and Obesity. Retrieved August 23, 2004, from The United States Department of Health and Human Services Web site: http://www.surgeongeneral.gov/topics/obesity/calltoaction/fact_glance.htm 6 Evers, C. (1995). How to Teach Nutrition to Kids. Oregon: Carrot Press. 7 (2000). Overweight and Obesity at a Glance: Facts about Overweight and Obesity. Retrieved August 23, 2004, from The United States Department of Health and Human Services Web site: http://www.surgeongeneral.gov/topics/obesity/calltoaction/fact_glance.htm 8 Stitt, Barbara. (2004). 9 USDA. (2001). The School Environment: Helping Students Learn to Eat Healthy. www.fns.usda.gov/tn 10 USDA. (2001). The School Environment: Helping Students Learn to Eat Healthy. www.fns.usda.gov/tn 11 Demas, Antonia Ph.D. (1998). Low-Fat School Lunch Programs: Achieving Acceptance. The American Journal of Cardiology, 82(10B), 80-82. 12 Antonia, Demas Ph.D. (2000). Hot Lunch: A History of the School Lunch Program. New York: Food Studies Institute, Inc. 13 Brody, Jane. (2004, October 12). Vegetables, Sure We’ll Take Some Fries. New York Times, Website: www.newyourktimes.com, retrieved October 15, 2004. 14 Additional information available from the school’s dean, Greg Bretthauer; bretthauergreg@aasd.k12.wi.us 15 Ann Cooper, Chef, The Ross School, 18 Goodfriend Dr., East Hampton NY 16 Al Schieder, Folsom Cordova Unified School District, (916) 355-1100 17 Dennis Heiman, Muscantine High School, 2705 Cedar St. Muscatine IA 52761