Nutrition and Learning

Dianne C. Esplin, RD, LD, CLCPSS Nutritionist

PSS Professional Development, 10-9-2012

Student Nutrition Matters

“Undernourished children have been shown to have decreased attendance, attention, and academic performance as well as experience more health problems compared to well-nourished children. “Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008

Knowledge & Resources:Parents understand good nutrition and have the resources to provide it to their family.

Healthy Food: Student receives a variety of healthy foods in adequate amounts at home.

Student Achievement: Student has stronger academic achievement at school than undernourished peers..

Educational Attainment:Student reaches a higher level of educational attainment.

The Generational Cycle of Good Nutrition and Academic Achievement

As described in Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008

Side Benefit: Improved Community health

outcomes !!

Possible Factors: Brain development,Nutrition needs for

normal brain functionAttention issues

Attendance/Health

Education as a Social Determinate of Health

Graduation from high school is a strong predictor of better health…. the national on-time high school graduation rate was only 75.5%, and significantly lower for some racial and ethnic minorities. 

Healthy People.gov, National Center for Educational Statistics

Less than 9th grade 8%

9th to

12th grad

e, no diploma10%

High school graduate (includes equivalency)

37%

Some college, no degree

18%

As-so-ciate's de-

gree7%

Bachelor's degree17%

Graduate or pro-fessional degree

4%

Educational Attainment in CNMI

2010 Census Data

In the CNMI 18% less than High School55% High School or less

38% More than High School

Less than 9th grade5% 9th-12th

no diploma

7%

High school gradu-

ate/GED31%

Some college, no degree17%

Asso-ciates or Vo-

cational9%

Bachelor's degree19%

Graduate or Professional degree

11%

Educational Attainment in USA

2010 Census Data

In the Nation 12% Less than High school43% High school education or less

57% More than High School

Knowledge & Resources:Parents lack resources and/or knowledge & understanding to provide healthy meals

Inadequate Food: Student receives inadequate amount or variety of foods at home.

Poor Student Achievement: Student has weaker academic achievement than properly nourished peers.

Educational Attainment:Student reaches a lower level of educational attainment.

The Generational Cycle of Poor Nutrition and Academic Achievement

As described in Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008

Possible Factors: Inadequate brain

development,Inadequate nutrition for

normal cognitionPoor Attention,

Poor Attendance...

Side Effect:Poorer

community health outcomes.

Nutrition & Neuroscience: Fats

Nutrition & Neuroscience: Fats

Brain-Friendly Fat: Omega 3 Fatty Acids• Fish Fat, especially

cold water fish• Canola oil• Walnuts• Flaxseed meal• Soybean oil• Dark Green leafy

vegetables (small)• Algae

Brain-Unfriendly Fat:Saturated and Trans fat• Animal fat (beef, pork,

chicken, milk fat) • Hydrogenated

vegetable oils, margarine, shortening

• Processed snack foods containing fat

• Tropical fats (coconut, palm kernel)

Nutrition & Neuroscience:

Minerals

Nutrition & Neuroscience: Minerals • Iron: Found in meats, legumes, enriched or whole

grains, • Zinc: Found in meats, seafood, legumes, peanuts

& other seeds. • Iodine: Found in saltwater seafood, legumes,

Iodized salt, eggs, milk.

RUST is OXIDATIONOxidation= DAMAGE

ANTIOXIDANTS are “rust” protection for the body and BRAIN

Nutrition & Neuroscience: Vitamins & Antioxidants

Nutrition & Neuroscience: Vitamins & Antioxidants

• Folic Acid--leafy dark green vegetables, fresh fruit, legumes

• BLUE Antioxidants—ESPECIALLY blueberries, purple sweet potato (Anthocyanins),

• Antioxidants-- turmeric/curry (Curcumin)• B- Vitamins– whole grains• Beta Carotene, Lycopene, Lutein….

… and this is just the tip of the iceburg… but we’ll stop here.

Is poor student nutrition making

YOUR job harder?

Fruits, Veggies, Variety and Fat

matter!Dietary adequacy and variety were identified as specific aspects of diet quality important to academic performance…. Additionally, fruit and vegetable consumption and dietary fat intake… were demonstrated as important to academic performance. Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008

Knowledge & Resources:Parents lack resources and/or knowledge & understanding to provide healthy meals

Inadequate Food: Student receives inadequate amount or variety of foods at home.

Poor Student Achievement: Student has weaker academic achievement than properly nourished peers.

Educational Attainment:Student reaches a lower level of educational attainment.

The Generational Cycle of Poor Nutrition and Academic Achievement

As described in Florence, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008

Possible Factors: Inadequate brain

development,Inadequate nutrition for

normal cognitionPoor Attention,

Poor Attendance...

Side Effect:Poorer

community health outcomes.

School Meals as an Intervention

BIG changes in school meals took effect this summer.

USDA wants smarter kids and healthier kids, so the meals they subsidize reflect the research.

What’s for LUNCH?(Students in grades 7-12)

1 cup of vegetables1 cup of fruit2 oz of grain products (about 1 cup rice) 2 oz of meat (or cheese)1 cup of milk**** water is available if student declines milk

WHAT’S NEW WITH SCHOOL MEALS?

The United States Department of Agriculture (USDA) generously funds our free and subsidized school meals. New USDA rules released in January make those meals HEALTHIER. These changes will help CNMI fight cancer, diabetes, heart disease, obesity, kidney disease and other health problems.

What’s for BREAKFAST? (Students in grades 7-12)

1 cup of fruit2 oz of grain or meat/meat alternative1 cup of milk** 100% fruit juice is available if student declines milk

PSS Food and Nutrition ServicesCapital Hill, Pohnpei Way664-3901 or 664 3902

USDA Mandates Veggie Variety

Minimum servings per week in each vegetable group

Dark Green- (Folate , Vitamin A, Omega 3’s)Red/Orange- (Vitamin A, Lycopene)Legumes- (Minerals, Antioxidants, B-vitamins, Fiber)Starchy- Other-

Why does my rice have a suntan?

“Beige” rice is a combination of white and brown rice and is loaded with vitamins, minerals, fiber and antioxidants that white rice doesn’t have. USDA wants ALL school meals to include mostly whole grains, and our grain of choice in CNMI is RICE.

PSS Food and Nutrition ServicesCapital Hill, Pohnpei Way664-3901 or 664 3902

Why “Beige” Rice?“WHOLE GRAIN RICH” Per USDA, at least half of the grain product needs to be whole grain…• 50% whole wheat bread• 50% whole wheat pasta• 50% whole (brown) rice… thus… “Beige” rice

In SY 2012-2013, our meals must be at least 50% whole grain rich. In 2014, our meals must be 100% whole grain rich.

Fats and Food ServiceUSDA has BANNED trans fats from school meals.

In the CNMI, that isn’t a huge issue, as we cook from scratch instead of using a lot of processed foods.

To reduce saturated fat• Lower fat dairy (1% milk coming by next year)• Smaller portions of meats

“Brain Food” on the menu at PSS

• Chicken Curry with Carrots (turmeric/curry powder)

• Salads & cooked greens• Beans: baked beans, Southwest Chicken Salad,

Beef & Bean Macaroni bake, Frijoles con carne, bean dip…

• Beige Rice & ½ whole wheat bread products• Tuna, Fish fillet• “The works” on all sandwiches• Carrots, orange sweet potato, (blue sweet potato)

Another way to break the cycle is to teach students about healthy eating as part of the curriculum.

Nutrition fits very well with science and health, but can also be incorporated into math, social studies and language arts.

Empower students with knowledge, but don’t just teach them “WHAT”, teach them “HOW” APPLICATION– Make it relevant!

BREAK THE CYCLE!

Tool for all grade levels:

Nutrition Ed in Language Arts, Lower K-3

Nutrition Education in Science and health

This is a picture book, but the information seems to be more geared to higher grades, so it could be useful for K-6

Resource for Teachers K-6 (possibly K-8)

Nutrition Reference Grades 7-12

Especially forHealth TeachersScience Teachers

What changes will YOU make

based on what you learned today?

Questions?Comments?

Thank you for coming!PSS Food & Nutrition Services