NR228 Nutrition

Attachments

Team Orange: Elementary School
Regions: West and South

Chamberlain College of Nursing
NR 228 Nutrition, Health and Wellness
Kaitlyn Strong, Kimberly Still, Kimberly

Smith

“The food you eat can be either the
safest and most powerful form of
medicine, or the slowest form of poison”.

Ann Wigmore

 In the information to follow, menus that are offered in elementary schools in the western and
southern parts of the U.S. will be evaluated. Then the socioeconomic levels, geological area,
and others barriers; such as level of income v.s nutritional standards will also be discussed.

 Then, we will provide alternatives in the form of a menu that may work best for the
elementary school children.

Questions for parents and caregivers…

 Do you know what your children are eating
when you are not around?

 What kind of food is being offered to them for
school lunch?

 Do they have access to vending machines rich
with high fructose corn syrup and caffeinated
beverages?

Nutritional requirements Ages 6-
12years

 For ages 6-12 here is the breakdown for AMDR:
 Fat intake 30% kcal intake

 Carbohydrates: 45%-65%

 Calcium, ages 7-12: 1300mg-day

 Protein: 5-20% for young children, 10-30% for older children, as high
as 46 g depending on sexual maturity

 Added sugar: less than 25%

 Fiber: 25 g/day for 4-8 years, 31 g/days boys 9-13 years, 26g/gay for
girls 9-13

(Grodner,2012)

USDA Nutritional Standards

 Weekly:
Calories 600-650

Sat. Fat <10%

Trans Fat 0%

Elementary school menus

West
Medford, Oregon

South
Huntsville, Alabama

Medford, Oregon

 Breaking down this week
 Breakfast: consisted of a cinnamon round, egg and

cheese muffin or a bagel.

 Lunch: some common things were vegan cheese
pizza or nachos, each day had a sandwich option
(turkey or ham with cheese, PB&J, American sub or
egg salad), then every Friday was brunch for lunch.

Huntsville, Alabama

 Weekly Breakdown:
 Breakfast: smoked sausages, sliced peaches or

baked apples,

 Lunch: grilled chicken sandwiches, romaine salads,
and bakes fries (white or sweet).

 For every day there is a protein, 1-2 vegetables, a
fruit, a grain and then either milk or juice.

Analysis

 After looking over the meals for these particular
schools, these foods are appropriate for this age
group.

 Both schools seem to be striving to have healthy
choices available. For example: Brown rice over
white, baked over fried (even though fried foods are
big in the south).

 While Oregon is going for a more vegan diet,
Alabama brings in vegetables that are naturally
grown in their state

Sample Menus

 Breakfast:
 Oatmeal, bagels, yogurt

 Lunch:
 Salad bar

 Grilled chicken quesadilla on whole wheat tortilla, with a
side of sour cream, guacamole and Pico de gallo

 A fruit option

 Milk of juice (ADPH,2015)

(Fruitsandveggies,2015)

Challenges and Barriers

 Lack of support from the administration, parents and
students

 Funding
 Lack of knowledge about nutrition
 Complaints from students- Are they actually eating

these foods?
 Children’s allergies
 Culture

Nutritional Benefits for Elementary school

 Milk was offered daily

 Increased fruit servings

 More variety of vegetables

 Grains are whole wheat grains

 Baked foods over fried

 Protein choices daily

 Food for thought: Are some school lunches better for you
than others in other areas of the world?

To sum it up!

 Both schools were at least attempting to provide
adequate and healthy options with the resources they
had.

 There is always room for improvement when it comes to
the eating habits of today’s youth.

 It is best to keep family and faculty involved in the
choices for students of all ages.

References
 School Health Guidelines to Promote Healthy Eating and Physical Activity. (2011). Morbidity and Morality Weekly

Report, 60(5), 7-7. Retrieved May 12, 2015, from http://www.cdc.gov/mmwr/pdf/rr/rr6005.pdf

 A. (n.d.). Retrieved May 25, 2015, from http://www.adph.org/administration/Default.asp?id=464#N

 Grodner, M., & Roth, S. (2012). Nutritional foundations and clinical applications: A nursing approach (5th   ed.).
St. Louis, Mo.: Mosby/Elsevier.

 Home – Fruits & Veggies More Matters. (n.d.). Retrieved May 25, 2015, from http://
www.fruitsandveggiesmorematters.org

 Spotlight on Poverty and Opportunity. (n.d.). Retrieved May 25, 2015, from http://
www.spotlightonpoverty.org/map-detail.aspx?state=Alabama

 Action For Healthy Kids. School Meals: Challenges and Opportunities (n.d.). Retrieved on May 25, 2015 from http
://www.actionforhealthykids.org/storage/documents/parent-toolkit/parent-leadership-series/schoolmealsvfinalx2.p
df

 United States Department of Agriculture. Eating Better at School: Can New Policies Improve Children’s Food
Choices? (September 3, 2013). Retrieved on May 25, 2015 from http
://www.ers.usda.gov/amber-waves/2013-september/eating-better-at-school-can-new-policies-improve-children
%E2%80%99s-food-choices.aspx#.
VWzADs_BzGd

 United States Department of Agriculture. School Meals (March 3, 2014). Retrieved on May 25, 2015 from http://
www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *