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School Nutrition Services - Nutrition Link Page 1
Nutrition LinkFall 2014Volume 39 - No. 4In this Issue1-2 Chair’s Column
3 SNS DPG Reception at FNCE
4-5 The Whole Truth
6-7 Foods Brought From Home Research Update
7-8 Spotlight Article: Colleen Asumendi Fillmore
9-10 Fall Academy Points of Discussion & HOD Mega Issue
10 New Resource: Tips for Teachers
11-13 Public Health Nutrition and Community Nutrition Definitions
14-16 Recent News from Academy E-Blasts
Nutrition Link is published quarterly. Copyright 2014, School Nutrition Services, A Dietetic Practice Group of the Academy of Nutrition and Dietetics. Views expressed in these articles are not necessarily those of the School Nutrition Services Dietetic Practice Group #42 of the Academy of Nutrition and Dietetics.
I hope your fall is off to a good start! I respect school nutrition professionals and applaud all of you for your strides in meeting changing federal regulations and making school meals balanced, healthy, and appealing.
Thank you to the Southeast United Dairy Industry Association, Inc. for sponsoring our Fuel Up to Play 60 = Healthy Eating + Physical Activity = Healthier US School Challenge Success webinar. The session was presented on August 5 and was well attended. The recorded presentation is available on the snsdpg.org website.
The SNS DPG Executive Committee has been working to make sure we are accomplishing our goals and planning ahead for 2015. The nominating committee is finalizing the slate for 2015-2016. The education committee is already working on a FNCE® 2015 session proposal. The sponsorship committee is actively seeking sponsors for 2015 events. If you have ideas for this newsletter, please contact Bobbie Guyette at [email protected]. She is always looking for articles, news, and grant opportunities.
Our DPG has many exciting events at FNCE® in Atlanta, GA.
• On Saturday, October 18 the School Nutrition Boot Camp: How to Improve Nutrition and Wellness in your Child’s School will be held from 11:30 a.m. to 3:30 p.m. as a preconference workshop. Description: Many Academy members want to help improve school meals in their district, but are unsure about how best to work with the nutrition program director and other staff. Others want to join, or enhance the effectiveness of, a school wellness committee. Others are considering a career change to school
Chair’s ColumnAlice Jo Rainville, PhD, RD, CHE, SNS, FAND
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nutrition. This workshop will explore the requirements, resources and best practices necessary for anyone wanting to enhance the quality of school meals as a parent volunteer or begin a job search for a career in schools. Planned with the Academy Center for Professional Development and the School Nutrition Services Dietetic Practice Group. Registration is still available!
On Saturday evening the SNS DPG Awards and Networking Reception sponsored by National Peanut Board, Upstate Farms, JTM Food Group, and McCain Foods will be held at the Omni at CNN Center hotel in room International Ballroom F from 6:30 to 8:30 p.m. Donna Martin will be honored as the 2014 recipient of the SNS DPG Award of Excellence. Dr. Janey Thornton, USDA Deputy Under Secretary for Food, Nutrition, and Consumer Services will be attending. Online registration ($15) is available at www.eatright.org/dpgevents (scroll to the SNS DPG event) and will close on October 14. More information is included below.
• On Monday, October 20 from 1:30 to 3:00 p.m. the SNS DPG/School Nutrition Association Session “The Business of School Nutrition: Challenges andOpportunities” will feature Beverly Girard and Alice Jo Rainville as speakers in Room B 308 – 309 Building B – Level 3.
I hope to see many of you at the SNS DPG Awards and Networking Reception at FNCE® in Atlanta!
Chair’s Columncontinued from page 1
Chair:Alice Jo Rainville, PhD, RD, CHE, [email protected]
Chair-Elect:Julie Skolmowski, MPH, RD, [email protected]
Past-Chair:June Barrett, MEd, [email protected]
Secretary:Doris Schneider, MS, [email protected]
Treasurer:Charlotte Davis, RD, [email protected]
Newsletter Chair:Bobbie Guyette, MPH, RD, LDN [email protected]
Membership Chair:Beverly L. Girard, PhD, MBA, RD [email protected] Electronic Communication Chair: Cindy Kanarek Culver, MS, RDN, LD [email protected] Sponsorship Chair: Marilyn Briggs, PhD, RD [email protected] Education Chair: Twyla Leigh, MBA, RD, LDN, SNS [email protected]
Awards and Scholarships:Carol Longley, LD, PhD, [email protected]
SNS DPG Academy Delegate:Diane Duncan-Goldsmith, MS, RD, [email protected]
Nominating Chair:Mary Frances Nettles, PhD, RD [email protected]
Nominating Committee:Julie Boettger, PhD, RD (Chair 2015-16) [email protected]
Susan Thompson, MS, LDN, RD [email protected]
Executive Committee Members 2014-2015
Academy DPG/MIG Affiliate Relations Manager Amy Biedenharn [email protected]
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Are you attending FNCE and looking for a way to spend time with friends and colleagues and give back to the local Atlanta community?
It’s About Time—Volunteer at the Atlanta Community Food Bank Saturday, October 18, 2014 8:30am – 11:30am or 12:00pm – 3:00pm “It’s About Time” is all about the impact that one can have by giving a bit of time to an important cause. For the past four years, over 5,000 Academy of Nutrition and Dietetics Foundation’s Kids Eat Right Campaign Members of RDNs and dietetic students have given their time in communities across the U.S. and around the world helping kids and parents to shop smart, cook healthy and eat right. You have the opportunity to give of your time and help the local Atlanta community while at FNCE® by registering to participate in the Academy Foundation’s volunteer effort at the Atlanta Community Food Bank. Participants will be working in the Product Rescue Center helping to inspect, sort and pack quality grocery donations. The registration fee for this excursion is $35 and includes transportation to and from the food bank, a light snack, a t-shirt and a donation to the Foundation. *Register for this Foundation event at www.eatright.org/fnce/ or contact Martha Ontiveros at [email protected] or 312-899-4773. If you have already registered for FNCE®, but would like to attend a Foundation event, you can add it to your record by logging into the ConnectME Registration Dashboard. A personalized link to your Dashboard can be found in the registration confirmation email you received, under the badge preview section.
Register for the School Nutrition Services DPG Reception at FNCE®!
Join us on Saturday, Oct. 18 from 6:30 to 8:30 p.m. at the Omni at CNN Center (International Ballroom F) as we honor Donna S. Martin, EdS, RDN, LD, SNS, FAND with the SNS DPG Award of Excellence. Donna is the Director of the School Nutrition Program for the Burke County Board of Education in Waynesboro, Georgia. She is also the treasurer of the Academy of Nutrition and Dietetics. Special guest, Dr. Janey Thornton, Deputy Under Secretary for USDA’s Food, Nutrition, and Consumer Services will be attending. The SNS DPG Awards & Networking Reception is sponsored by Upstate Farms, JTM Food Group, National Peanut Board, and McCain Foods. Appetizers and a cash bar will be available. Online registration ($15) is available at www.eatright.org/dpgevents (scroll to the SNS DPG event) and will close on October 14.
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The Whole TruthSusan Coult, MS, MBA, RD, LD, SNSThe Benefits of Serving Whole Grains to Kids at School
Beginning this school year, all grain-based foods served in the School Breakfast Program and the National School Lunch Program must be whole grain-rich, as well as foods sold a la carte. To be considered whole-grain rich, a serving of food must meet portion size requirements for the Grains/Breads component as defined in the Food and Nutrition Service (FNS) guidance AND meet at least one of the following:
(a) The whole grains per serving is ≥8 grams
(b) The product includes FDA’s whole grain health claim on its packaging: “Diets rich in whole grain foods and other plant foods that are low in total fat, saturated fat, and cholesterol may reduce the risks of heart disease and certain cancers.”
(c) The product ingredient declaration lists whole grains first, specifically:
• Non-Mixed Dish: The product ingredient listing lists whole grain first (a whole grain is the first ingredient in the list with an exception for water). Products that contain water as the first ingredient and whole grain as the second ingredient meet the criteria for whole grain 1st ingredient.
• Mixed Dish: The product ingredient listing lists whole grain first (a whole grain is the first ingredient in the list with an exception for water). Products that contain water as the first ingredient and whole grain as the second ingredient meet the criteria for whole grain 1st ingredient. Whole grain must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the list of grains).
While some kids may have an easier time than others accepting foods made with whole grains, it is important to understand why everyone needs to consume whole grains, especially children, so they may develop a lifelong habit of consuming foods that are good for them.
What is Whole Grain and Why is it Beneficial?Whole grain means just that – it is the complete grain. The health benefits of whole grain come from all three parts of the whole grain – the bran, the germ and the endosperm – working synergistically in their natural proportions. The 2010 Dietary Guidelines recommend Americans consume 3 or more ounce-equivalents of whole grain products per day, or 48 grams. In general, at least half the grains consumed should come from whole grains.
Research shows strong and consistent support that regular consumption of whole grains provides significant health benefits, including a reduction in the risk of cardiovascular disease and cancer, while also supporting weight management. These benefits are attributed to consumption of all parts of the whole grain including the bran, germ and endosperm, as by consuming all parts of continued on page 5
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the grain, one obtains all the phytonutrients, antioxidants, fiber, minerals, vitamins and carbohydrates.
How can we easily add more whole grain to our menus?Food manufacturers have developed a wide range of products that meet the needs of the school feeding programs. The taste profile of whole grain products is generally accepted by most children. Some additional ways to add whole grains to menus include:
• Serve breakfast cereals made with whole grain• Use whole grain baking mixes for speed-scratch baked goods, pancakes and waffles• Choose whole wheat flour or corn tortillas to make quesadillas, tacos and burritos• Serve brown rice instead of white rice in stir-fries and side dishes• Use whole grain cereals for snack mixes, homemade cereal bars and yogurt parfaits• Serve whole grain pasta, or a blend that’s part whole grain, part white• Supplement your weekly meal program with prepared foods made with whole grain
If you already have favorite recipes for grain-containing foods, some easy substitutions you can make using whole grains are as follows:
• Substitute half the white flour with whole wheat flour in recipes for cookies, muffins, quick breads and pancakes
• Replace one-third of the flour in a recipe with quick oats or old-fashioned oats• Use whole corn meal for corn breads and corn muffins• Use whole grain bread or cracker crumbs in meatloaf• Offer whole grains such as barley, bulgur, wheat berries, kasha, amaranth, quinoa or whole
wheat couscous as sides, or use them in casseroles, soups, stuffing or salads
For additional resources, including wonderful foodservice recipes using whole grains, check out the following: Whole Grains Council: www.wholegrainscouncil.org Wheat Foods Council: www.wheatfoods.org Bell Institute: www.bellinstitute.com
About the Author: Susan Coult is the Quality and Regulatory Manager for K-12 at General Mills.
References:1. Grain Requirements for the National School Lunch Program and School Breakfast Program
(Memo SP30-2012) http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf
2. Go With The Whole Grain, Dietary Guidelines Tell the Whole Story, Leader Guide, Bell Institute of Health and Nutrition, General Mills, 2014, www.BellInstitute.com
The Whole TruthThe Benefits of Serving Whole Grains to Kids at School
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Foods Brought From Home Research UpdateAlice Jo Rainville, PhD, RD, CHE, SNS, FAND
The September, 2014 issue of the Journal of the Academy of Nutrition and Dietetics has many school nutrition and child nutrition research articles including whole grain intake of middle school students, scratch cooking, drinking water in schools, feeding practices in preschools, and children’s snack choices. Be sure to check it out!
A very interesting article on a research topic familiar to me was the article entitled, “What’s in Children’s Backpacks: Foods Brought from Home”.1 Hubbard and colleagues1 collected data in six Eastern Massachusetts public school districts and all schools had classroom snack period for third and fourth graders (n= 626). Seventy-three percent of the children were non-Hispanic white; 14% were Hispanic; and 11% were African American or other. Children who brought food from home at least three days per week were eligible for the study and schools had ≤ 30% of children eligible for free lunch and ≤ 10% of children eligible for reduced price lunches. The researchers1 used digital photography and a supplemental food inventory to document snacks and lunches. Lunches were compared to NSLP standards and snacks were evaluated using CACFP standards.
The median number of items brought for lunch was three and a typical lunch was water, a sandwich, and a snack food. Only 3% of lunches included milk and 11% of students stated that they planned to buy milk. Twenty seven percent of lunches met three of five NSLP standards. The median number of items brought for snacks was two and the typical snack was a sugar-sweetened beverage with a snack food or dessert. Only 4.2% of snacks met two of three CACFP standards. Hubbard and colleagues1 mentioned that students’ sugar-sweetened beverages and lack of dairy foods and milk suggest a need to promote milk and water as preferred beverages during the school day.
The authors1 reported that their results were consistent with previous studies, including mine. Rainville2 found that reimbursable lunches provided significantly more protein, fiber, vitamins A, D, B6, B12, thiamin, riboflavin, niacin, folate, calcium, iron, and zinc than lunches from home. The lunches from home were significantly higher in carbohydrates, fat, sugar, and vitamin C.
Rainville2 reported children who consumed a reimbursable school lunch were more likely to meet dietary recommendations for percent calories from fat, protein, calcium, vitamin A, and iron than children who consumed lunch from home. The total number of food items in reimbursable lunches was higher than lunches from home and the reimbursable school lunches had three times as many dairy products, twice as much fruit, and seven times the vegetables as lunches from home. Rainville2 concluded that reimbursable school lunches were lower in fat and provided more nutrients and more food variety.
These studies confirm what you’ve already known and observed; school lunches are nutritionally superior to lunches children bring from home. School lunches provide more nutrients and food variety than lunches from home. It’s helpful to have the published research studies as documentation for students, parents, school administrators, school boards, and others. continued on page 7
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Foods Brought From Home Research Updatecontinued from page 6
References1. Hubbard KL, Must, A, Eliasziw M, Folta, SC, Goldberg, J. What’s in children’s backpacks:
Food brought from home. J Acad Nutr Diet.2014; 114(9): 1424-1431.2. Rainville, AJ. Nutritional quality of reimbursable school lunches compared to lunches brought
from home in elementary schools in two southeastern Michigan districts. J Child Nutr Manage. 2001; 25(1): 13-18.
Spotlight Article - Highlighting A Past Recipient of the Frances Carr Parker ScholarshipColleen Asumendi Fillmore, PhD, RDN, LD, SNS
I have childhood memories of my parents driving my sister and me through the local university grounds and telling us one day we would be going to college. The concept of learning, and in particular learning something new each day, was embedded in me very early. This strong belief came from a Basque Father and Irish Mother who grew up in a very cultured environment and represented the first wave in their families to attend college. Thus, it is no surprise the importance of education did not end in my childhood nor as I received my undergraduate degree. Instead it continued, through the support of my husband of 35 years, with the attainment of both my master’s degree and PhD. However, even if a person has this strong spiritual and mental support and the drive to reach higher, it does not always mean these dreams are affordable. That is where the kindness of Frances Carr Parker and her scholarship came into my life.
The endowment of a Frances Carr Parker scholarship supports and recognizes the importance of School Nutrition Services Professionals, whose members have included Ms. Parker herself. When I began in the USDA Child Nutrition Programs in the early 1980’s, very few RDs would even consider this as a profession. Now I believe it is one of the most sought-after RD careers in nutrition and dietetics. This scholarship was established to support graduate studies to enhance job skills in the practice of school nutrition. Ms. Parker certainly was a trail blazer in her time realizing the significance of feeding young children.
Have you ever read the excellent book, “The Five People You Meet in Heaven” by Mitch Albom? In the book, a character named Eddie dies and awakes in Heaven beginning his new journey of meeting five people that will show him the importance of his life. In some cases he had never met these people on earth, but they were noteworthy in his life. I bring this up since I have never personally met Frances Carr Parker, but she was instrumental in my life. Her kindness, through her scholarship, allowed me the financial support to earn my PhD. This is an opportunity to share with you how important her kindheartedness has been to many others like me seeking to expand our knowledge in the area of the USDA Child Nutrition Programs.
Before I continue let me tell you about my own educational journey. I did not start out as a student working to become an RD. My undergraduate degree from Idaho State University continued on page 8
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Spotlight Article: Colleen Asumendi Fillmorecontinued from page 7
is in Restaurant Management with a strong emphasis in business. While attaining this degree I realized I loved the science of nutrition in the body and soon after began work on a Masters in Human Nutrition at the University of Nebraska - Lincoln. This part of my education ultimately allowed me to take the RD exam and become a Registered and Licensed Dietitian. After a short stint in the hospital environment I began working in the United States Department of Agriculture (USDA) Child Nutrition Programs and have never looked back. After several years working at the school district level in both Nebraska and Iowa I moved back home to Boise, Idaho and have been employed at the Idaho State Department of Education since 1996. I have been the Idaho State Director for the Child Nutrition Programs since October 2004. As well, since moving to Idaho I earned my PhD in Adult Education. It was during this time I received the Frances Carr Parker scholarship which supported my tuition, books and supplies. While earning my doctorate in adult learning and leadership from the University of Idaho I researched and authored the book “Basques of Boise: Adult Dietary Culture and Tradition”. I now also hold an Area Chair position of Natural Sciences at an online university and teach nutrition, healthcare and science courses.
I realize I have been blessed to have had these opportunities and experiences throughout my life journey. I cherish my job as Idaho State Director in the Child Nutrition Programs and most importantly love being an RDN which adds knowledge to this position. A quote on our Child Nutrition website summarizes our goals and objectives, “The Idaho State Department of Education, Child Nutrition Programs are dedicated to improve the health of all Idaho children by serving and promoting dietary guidance that links scientific research to the nutritional needs of all students and customers we serve.” In a time when we are seeing severe problems with childhood obesity it is important as RDNs that we are supportive to teaching a healthy lifestyle, providing positive role modeling and getting community support for these important goals and objectives. Demonstrating our support of these goals several of us in the Idaho State Department of Education have taken the SNS (School Nutrition Specialist) exam to show our expertise in the area of the USDA regulations. To be more supportive to these efforts I also became certified in Childhood Weight Management by the Commission on Dietetic Registration.
The USDA has made some very strong and bold changes to support the efforts in feeding our young generation healthy meals. For anyone that has been an RD and worked at educating an individual on healthy changes to dietary intake, we know it is not always easily accepted. For that reason, it is rewarding to now hear from parents thanking us for our efforts and sharing stories of their children requesting the vegetables and fruits to be served at home they are now being served at school. We are in exciting and changing times teaching the next generation the importance of having a healthy lifestyle and consuming foods to improve our overall well-being.
In summary, my proudest moment in all of my education is that of becoming an RD. The schooling, internship and CDR exam is a journey that was worth the work involved. If you are interested in a professional pathway into school nutrition and the world of USDA Child Nutrition please check out our Idaho State Department of Education, Child Nutrition Website at: http://www.sde.idaho.gov/site/cnp/ and the USDA CNP website at: http://www.fns.usda.gov/school-meals/child-nutrition-programs
Remember throughout your journey to “thank” those that have helped you. A huge thanks to you, Frances Carr Parker, for helping me achieve these goals.
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Fall Academy of Nutrition and Dietetics Points ofDiscussion Including House of Delegates Mega Issue:“What is the value of business and management skills in your practice area?”Diane Duncan-Goldsmith, MS, RD, LD – SNS DPG HOD Representative
Without a doubt, I believe we all know the importance of business and management skills in our fields of practice. As a retired school foodservice director, knowledge and expertise in these areas were critical to the success of our program. In March 2013, Academy delegates from five Dietetic Practice Groups (DPGs) (Dietitians in Business and Communications- DPG-32, Management in Food and Nutrition Systems- DPG 41, School Nutrition Services- DPG-42 (former delegate Linda B. Godfrey, MS, RD, LD, SNS worked on this issue), Clinical Nutrition Management- DPG-44, and Food and Culinary Professionals- DPG-46 submitted a new mega issue for consideration by the House Leadership Team: Business and Management Skills. The current mega issue question is how can all Academy members utilize, expand and sustain business and management skills to take advantage of current and emerging professional opportunities? Here are some of the highlights from the Business and Management fact sheet citing an article by Canter, Sauer, Shanklin. Management is a Multifaceted Component Essential to the Skill Set of Successful Dietetics Practitioners.
Journal of the Academy of Nutrition and Dietetics. 2012; Suppl 2, 112(5): S5.: • Management skills “are mandatory, not optional, in every area of dietetics practice”.• “Development of management and leadership skills should be woven throughout the fabric
of our didactic and supervised practice curricula of our future practitioners, not isolated in foodservice management courses or experiences. Enhancement of these skills should be an essential component of our continuing professional education”.
• Management provides RDNs and DTRs opportunities to “see and seize the chance to step up and lead”.
The meeting objectives for the HOD participants regarding this issue will be: • Identify benefits and successful outcomes of utilizing business and management skills. • Expand members’ awareness, utilization and development of business and management
resources. • Develop strategies to utilize, expand and sustain business and management skills. • Apply business and management skills in all areas of practice. • Recognize, seize and create business and management opportunities.
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“What is the value of business and management skills in your practice area?”continued from page 10
The process for discussing the issue will include interviews by Nancy Lewis of a panel of expert members. These panel members will provide their stories on how they got to their current positions and what management and leadership skills were necessary. Beverly Girard, PhD, MBA, RD, Director Food and Nutrition Services Sarasota County Public Schools Sarasota, FL will be the expert representing school nutrition.
New Resource - Tips for TeachersPromoting Healthy Eating & Physical Activity in the Classroom
Simple changes in the classroom can make a big impact on preventing childhood obesity. CDC’s new resource, Tips for Teachers: Promoting Healthy Eating and Physical Activity in the Classroom, is full of easy ways teachers can promote a healthy classroom.
Tips for Teachers was developed from science-based recommendations from CDC’s School Health Guidelines to Promote Healthy Eating and Physical Activity.
To access: click here.
Tips for Teachers includes clear action steps, resources, and information for:
• Access to drinking water • Student rewards that support health• Healthier celebrations and fundraisers• Physical activity in the classroom• Recess • Not using physical activity as punishment• Health education• Student weight concerns and stigma• School physical activity programs• Being a healthy role model• School wellness activities
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Public Health Nutrition and Community NutritionDefinitionsMargaret J. Tate, MS, RD - Chair, Public Health Community Nutrition Committee
In November 2011, the president of the Academy of Nutrition and Dietetics appointed a Public Health Task Force. The purpose of the task force was to address a strategic priority in the Board of Directors Program of Work. This program of work called for enhancing the relevance of public health nutrition within the Academy and increasing public health organization’s awareness of the Academy’s and member’s involvement in public health nutrition and community nutrition.
One of the actions to be taken was development of consensus on definitions. Definitions were developed for public health nutrition and community nutrition, including functions of these two areas. Also, definitions for public health nutritionists and community nutritionists were developed. Relevant public health organizations (i.e., Association of Graduate Programs in Public Health Nutrition, American Public Health Association, Association of Schools of Public Health, Bureau of Health Professions, Centers for Disease Control, National WIC Association, Society for Nutrition Education and Behavior, and U.S. Department of Agriculture) provided input during the development of the definitions.
Final definitions, adopted by the Academy, describing public health nutrition, community nutrition and their functions, along with describing the role of nutritionists in these areas were approved in the Fall of 2012 and have been published to the Academy of Nutrition and Dietetics website under the Academy’s Definition of Terms (www.eatright.org/scope/).
Definitions Related to Public Health Nutrition and Community Nutrition
Public Health nutrition is the application of nutrition and public health principles to improve or maintain optimal health of populations and targeted groups through enhancements in programs, systems, policies, and environments.
Public health nutritionists are professionals trained in both nutrition and the core competency areas of public health. These individuals have advanced level didactic and experiential training in public health and nutrition practice and are registered dietitians or licensed dietitian/nutritionists.
The main functions of public health nutritionists include:
• Taking a leadership role in identifying nutrition-related needs of a community;
• Planning, directing, and evaluating health promotion and disease prevention efforts;
• Administering and managing programs, including supervising personnel;
• Developing and/or assisting in the preparation of a budget;
• Identifying and seeking resources (e.g. grants, contracts) to support programs and services;
• Providing therapeutic and rehabilitation nutrition services, when these needs are not adequately met by other parts of the health care system;
In September a memo regarding the above named topic was sent to Academy Dietetic Practice Group leaders. The following is a shortened version of that memo along with the definitions it describes.
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Public Health Nutrition and Community NutritionDefinitions
• Providing technical assistance/consultation to policy makers, administrators, and other health agency personnel;
• Collaborating with others to promote environmental and systems changes;
• Assuring access to healthful and affordable food and nutrition-related care;
• Advocating for and participating in policy development and evaluation of the impacts and outcomes; and,
• Participating in research, demonstration and evaluation projects.
Examples:
1. Collaborating with city planners to change environments to increase access, availability, affordability of healthful food options, such as, providing tax incentives to full service grocery stores to locate in rural areas.
2. Developing and utilizing surveillance systems to monitor the nutritional state of a population group.
3. Developing policies to impact healthy eating and physical activity, such as, working with transportation departments to promote safe and reliable access to healthy and affordable food venues.
4. Developing and implementing policies and procedures to promote and support breastfeeding in the workplace.
Community nutrition encompasses individual and interpersonal-level interventions focused on creating changes in knowledge, attitudes, behavior and health outcomes either individually or in small groups within a community setting.
Community nutritionist are professionals trained in the delivery of preventative and therapeutic nutrition services within community settings. These individuals have training in nutrition throughout the life-span, nutrition education and counseling, and program development, and are registered dietitians or licensed dietitian/nutritionists.
The main functions of community nutritionists include:
• Conducting and evaluating nutrition education and counseling for small groups, and individuals; • Planning, implementing, and evaluating primary and secondary prevention interventions; • Providing therapeutic and rehabilitation services;• Administering programs; and,• Participating in care coordination or providing case management.
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Public Health Nutrition and Community NutritionDefinitions
Examples:
1. Conducting food demonstration/classes for individuals enrolled in the Supplemental Nutrition Assistance Program (SNAP).
2. Training peer counselors and promoters to promote breastfeeding.3. Conducting in-service education for school foodservice personnel.4. Developing nutrition education activities for the school classroom.5. Providing technical assistance/consultation to health providers on case management of nutrition
and dietetics-related issues.6. Participating in an interdisciplinary team conducting home visits.
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Journal Launches Centennial Series withPhotographs of Education in the 1940sTo begin celebrating the Academy’s upcoming 100th anniversary in 2017, and to provide members with a unique CPE opportunity, this month the Journal publishes the first in its “Centennial Series” that features photographic blasts from the Academy’s past.
The first article in this series showcases dietetics interns, education, and the hospital environment in the 1940s, a decade that began with international war and ended with a piqued interest in globalization. Learning about our past challenges and pearls of accomplishment offers pride in who we are, and a glimpse of who we can become. This photo-rich article is available in the October 2014 issue of the Journal and offers 1 CPE credit at no cost to members.
Click here for the article.
Stay tuned photo and history fans--future articles in the series will include:RDNs in the MilitaryPhoto History of the Academy 1917-1990What We Ate: A Glimpse at Popular Foods at Annual Meetings
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Recent News
Senate Hearing Addresses Challenges of Feeding School Children The Senate Agriculture Committee held a hearing last week to discuss implementation of new nutrition standards authorized for school meals as part of the 2010 Healthy, Hunger-Free Kids Act. The Academy is convening a workgroup to discuss policy priorities that will reauthorize the National School Lunch and Breakfast programs, among others. And the Positions Committee is seeking authors and reviewers for Academy position papers on these and other child nutrition programs.
Witnesses at the hearing included Detroit’s public schools nutrition director, the president of the School Nutrition Association, Mississippi’s state child nutrition director, the executive director of the National Food Service Management Institute and a produce distributor from Utah.
In their testimonies, the witnesses pointed to positive changes due to updated nutrition standards in the National School Lunch and Breakfast program and brought up requests for flexibility for schools that are struggling to meet the new standards. Witnesses noted that buying cooperatives helped boost purchasing power and facilitated industry innovation. Several witnesses said they started making changes before the regulations went into effect in 2012, which helped with both budgets and student participation. Training and technical assistance were also discussed at length, with one witness noting that, since dietitians are required in all long-term care facilities, even those in rural areas, the same could be true for all schools. To view this article click here.
National School Lunch Week:Share Your Success Stories
National School Lunch Week is coming up in October and Jennifer Folliard, MPH, RD, Director of USDA Legislation and Policy from the Academy, is collecting your success stories related to
nutrition education (learning laboratory in the cafeteria and in the classroom) and exposure to new foods and their impact on children’s diet. Stories that address these two topic areas paint a colorful
picture and highlight the importance of school meals. Please take a few minutes to share your success stories with Jennifer at:
https://www.surveymonkey.com/s/8T8ZZCV
Articles from Academy E-Blasts
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Students Like Healthier School Meals after Trying Them, Study Says
A new study by researchers at Bridging the Gap, funded through the Robert Wood Johnson Foundation, shows that, once students try healthier school meals, they like them. The study also found that plate waste generally is no greater than before updated school meal standards went into effect.
The study is the first to examine students’ reaction to school meals since the U.S. Department of Agriculture’s updated nutrition standards – required by the Healthy, Hunger-Free Kids Act – went into effect in 2012. The researchers surveyed school leaders, mostly principals or foodservice providers, about students’ initial reaction to meals and the situation in spring 2013.
Respondents from 70 percent of elementary schools said students generally liked the healthier school lunches. Respondents from secondary schools said 70 percent of middle school students and 63 percent of high school students liked the healthier meals. Urban and suburban elementary and middle schools reported fewer student complaints and less waste than did rural schools. Urban and suburban elementary schools also were less likely to report decreases in the number of students who purchased lunch. To view this article click here.
Download ‘Kids Eat Right: Healthy Schools. It’s a Team Effort’ Toolkit
The new, free “Kids Eat Right: Healthy Schools. It’s a Team Effort” toolkit is available for downloading.
Download the toolkit at www.kidseatright.org/volunteer.
The toolkit is designed to educate school and community stakeholders about the importance of healthful eating and physical activity for academic success. The toolkit includes PowerPoint presentations for adults and teens; 10-minute activity suggestions; and coordinating handouts.
The toolkit was developed with content experts from the School Nutrition Services dietetic practice group.
Recent NewsArticles from Academy E-Blasts
School Nutrition Services - Nutrition Link Page 16
New Study Shows Majority of Parents Support Healthy Food in Schools
The Kids’ Safe and Healthful Foods Project, a collaboration of Pew Charitable Trusts and the Robert Wood Johnson Foundation, has released a report examining school parents’ opinions of national school nutrition standards. The nationwide poll shows parents want healthy and nutritious meals served in their children’s schools.
Click here for more information on the report.
The project is headed by Academy member Jessica Donze Black, MPH, RDN.
Healthy kids are a priority for politicians on both sides of the aisle, creating opportunities for bipartisan action. Improving children’s health is essential and feasible, necessitating that Academy members continue to support new, effective school nutrition standards.
The Academy continues to highlight the impact of nutrition standards on children’s health, as well as the important work of registered dietitian nutritionists working in schools to bring healthy food to 30 million children served by the National School Lunch Program and School Breakfast Program.
USDA Grant Opportunity to Evaluate School Wellness Policies The U.S. Department of Agriculture has announced an opportunity to conduct comprehensive school wellness policy research at multiple levels, including the state and school district levels. Monitoring the impact and effectiveness of wellness policies, required in every local educational agency that participates in the National School Lunch Program, was first authorized in the 2004 Child Nutrition and WIC Reauthorization. The 2010 Healthy, Hunger-Free Kids Act took this one step further and has authorized this funding opportunity to evaluate these wellness policies.
The funds will support public or private research institutions, including nonprofit organizations, to enter into a cooperative agreement with USDA’s Food and Nutrition Service for school wellness policy surveillance, research and reporting that complements other national existing school wellness policy surveillance systems.
The Academy recently submitted comments to proposed changes to the wellness policy requirements, and firmly supports strong wellness policies that promote environments that enhance nutrition integrity and help students to develop lifelong healthy behaviors.
Recent NewsArticles from Academy E-Blasts
School Nutrition Services - Nutrition Link Page 17
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