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1 Committee Task and Guiding Principles
Pages 15-28

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From page 15...
... school-age children and adolescents, the resulting greater risk that these health problems pose for other serious chronic conditions -- including diabetes, cardiovascular disease, and elevated cholesterol and blood pressure levels -- cannot be overlooked. Other nutrition and health issues that have an impact on children and adolescents include poor bone health, dental caries, and low iron intake.
From page 16...
... Given that children's diets tend not to meet the DGA, and there is an abundance of often unhealthy food and beverage choices available at school, developing nutrient standards for individual products available outside the federally reimbursable school nutrition programs will make an important contribution toward improving the healthfulness of children's diets. The public recognition of and attention to these issues has resulted in a call for effective solutions.
From page 17...
... -- To help manage body weight and prevent gradual, unhealthy body weight gain in adulthood, engage in approximately 60 minutes of moderate- to vigorous-intensity activity on most days of the week while not exceeding caloric intake requirements. -- To sustain weight loss in adulthood, participate in at least 60 to 90 minutes of daily moderate-intensity physical activity while not exceeding caloric intake requirements.
From page 18...
... Carbohydrates • Choose fiber-rich fruits, vegetables, and whole grains often. • Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH Eating Plan.
From page 19...
... of school foods and beverages, including recent work by the Government Accountability Office, as appropriate; • synthesize lessons learned from relevant research, development of federal nutrition standards for the National School Lunch and Breakfast Programs, and experience from the development of state- and local-based standards for foods and beverages offered outside federally reimbursable meals and snacks; • consider whether a single set of nutrition standards is appropriate for elementary, middle, and high schools, or if more than one set is needed; • develop nutrition standards based on nutritional science for foods and beverages, other than federally reimbursable meals and snacks, offered in school; • consider how to ensure that foods and beverages offered in schools contribute to an overall healthful eating environment; and • develop benchmarks to guide future evaluation studies of the application of the standards.
From page 20...
... Chapter 3 describes the school environment and organizational structure and how these relate to federally reimbursable school meals and snacks, and competitive foods and beverages. Chapter 4 provides an indepth discussion of foods and beverages offered outside the federally reimbursable school meals and the role of industry in the design and distribution of competitive foods in schools.
From page 21...
... 8. Nutrition standards will be established for foods and beverages offered outside the federally reimbursable school nutrition programs.
From page 22...
... Although a healthy diet is important throughout life, research indicates that many children and adolescents have poor eating habits that fall far short of meeting recommended dietary guidelines. Poor eating habits also result in increased lifelong health risks such as overweight and obesity, diabetes, high cholesterol, high blood pressure, lowered immune resistance, iron deficiency anemia, some types of cancer, osteoporosis, and dental caries.
From page 23...
... There are opportunities in formal classroom nutrition education programs as a component of other academic courses such as math, language arts, and science; and in classroom hands-on experiences with the preparation and consumption of food. Opportunities to model and reinforce healthful eating behaviors are also available through the offering of healthful foods and beverages in the school meal and snack programs as part of à la carte sales in the cafeteria and throughout the school campus (e.g., in vending machines, school stores and clubs, and in the classroom)
From page 24...
... Currently, there are many school, school district, and state policies on foods and beverages available outside the federally reimbursable school nutrition programs. Some standards are detailed and others are more general.
From page 25...
... . The standards require that breakfast and lunch menus, when averaged over a school week, meet the following: • Limit total fat intake to no more than 30 percent of calories and saturated fat to less than 10 percent of calories • Provide one-third of the Recommended Dietary Allowance for protein, iron, calcium, and vitamins A and C for lunch and one-fourth for breakfast • Steadily decrease the level of sodium • Provide a varied menu, abundant in fruits, vegetables, and whole grains School meals are evaluated according to these standards, and national studies show that schools are moving steadily toward compliance (Fox et al., 2001)
From page 26...
... 8. Nutrition standards will be established for foods and beverages offered outside the federally reimbursable school nutrition programs.
From page 27...
... Improving childhood nutritional status improves the future health of the nation by diminishing individual risk factors for chronic diseases that include type 2 diabetes, cardiovascular disease, osteoporosis, and dental caries. These issues are examined in more detail in the following chapter.


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