Why Do Unhealthy Kids: Could School Nutrition Be A Cause?
Unhealthy Kids: Could School Nutrition be a Cause?
COMM/215
January 28, 2014
Unhealthy Kids: Could School Nutrition be a Cause?
Our nation is having an epidemic of poor nutrition in children that range from malnutrition and allergies to obesity. Despite the fact that there have been changes made to the nutrition requirements, by adding more fruits and vegetables, the majority of other foods served lack in good nutrition. There are too many processed high fat sugary foods in the lunch menus. Schools need to change the quality of school lunches, using less sugar and no additives. Even though it takes less time and staff using pre-packaged food in school lunches, over processing reduces nutrient’s, the chemicals and byproducts …show more content…
affect children adversely, and additives often create allergies.
Nutrition deficits in elementary school lunches add to poor attention, and a decrease in children’s ability to retain information learned in class. Increasing the nutritional content of the food will help improve retention. The USDA Food and Nutrition Service website states, “Through the Healthy, Hunger-Free Kids Act championed by the First Lady and signed by President Obama, USDA is making the first major changes in school meals in 15 years, which will help us raise a healthier generation of children.” (USDA Food and Nutrition Service, 2013) This expresses that the USDA has already been updating the nutrition standards. Despite the fact these changes have been made there is still work to be done fixing the nutrition standards.
Since these nutrition standards have been updated, schools have added the vegetables and fruits to the lunch menus.
However, there are still a good majority of pre-packaged, over processed and high sugary foods being served. These foods have so many additives and chemicals that children consume with the school lunch. Ann Cooper stated, “Pound for pound, they eat more food than adults, which means that antibiotic and hormone residues in their foods collect in greater concentrations in their bodies” (Cooper, 2011). The food is quickly pre-prepared putting in more additives and has lost nutrition. Wheat is being used more as a byproduct in pre-prepared food, where gluten sensitive allergies are starting to rise. Too many additives and sugars in the school lunches affect children’s concentration; develop allergies and obesity or malnutrition. School’s still offer cookies, cakes, yogurts high in sugar, chips and junk food, beyond the required foods to be offered. Dunn stated, “It would be in the children’s best interest to not have these types of food options in their school because the kids tend to make the unhealthy choices” (Dunn, 2011). Taking away the sugary options and replacing them with no added sugar healthy and sweet options will help transition the
choices.
Being more creative with how the foods look and giving the children more excitement to the food will help. Cut out shapes with fruits and veggies, and having celery with peanut butter and raisins or cream cheese. An option to make the main dish more attention-grabbing is giving a unique name making the food more exciting, like pirate stew. Taking out, peanuts, gluten, mold, eggs, soy, and milk, for the allergy sensitive kids, and replacing them with allergy free alternatives. Schools can incorporate new foods a little at a time while transitioning out the unhealthy options.
Going back to basics where they prepare all the food and the chefs cook the food on site. Providing fruit salads or chopped green salads with dressing mixed in. Giving fruit as the replacement for cookies or desserts will thrive. If the school is not equipped for cooking the food then have locations that have the equipment then the food delivered to each school during the breakfast or lunch schedules. Catering is also a good option when the school is not capable of cooking. Using fresh foods from local farms instead of processed. Getting the food from local farms keeps the chemicals out of the food. In turn helping children avoid developing allergies from the chemicals and additives found in pre-packaged foods.
References
Cooper, A. (2011, May). Lunch lessons. Educational Leadership, 68(8), 75-78.
Dunn, S. (2011, October 31). Childhood obesity in elementary schools. English 122 research paper.
USDA Food and Nutrition Service. (2013, June 28). School Meals. Retrieved from http://www.fns.usda.gov/school-meals/nutrition-standards-school-meals
COMM/215
January 28, 2014
Unhealthy Kids: Could School Nutrition be a Cause?
Our nation is having an epidemic of poor nutrition in children that range from malnutrition and allergies to obesity. Despite the fact that there have been changes made to the nutrition requirements, by adding more fruits and vegetables, the majority of other foods served lack in good nutrition. There are too many processed high fat sugary foods in the lunch menus. Schools need to change the quality of school lunches, using less sugar and no additives. Even though it takes less time and staff using pre-packaged food in school lunches, over processing reduces nutrient’s, the chemicals and byproducts …show more content…
affect children adversely, and additives often create allergies.
Nutrition deficits in elementary school lunches add to poor attention, and a decrease in children’s ability to retain information learned in class. Increasing the nutritional content of the food will help improve retention. The USDA Food and Nutrition Service website states, “Through the Healthy, Hunger-Free Kids Act championed by the First Lady and signed by President Obama, USDA is making the first major changes in school meals in 15 years, which will help us raise a healthier generation of children.” (USDA Food and Nutrition Service, 2013) This expresses that the USDA has already been updating the nutrition standards. Despite the fact these changes have been made there is still work to be done fixing the nutrition standards.
Since these nutrition standards have been updated, schools have added the vegetables and fruits to the lunch menus.
However, there are still a good majority of pre-packaged, over processed and high sugary foods being served. These foods have so many additives and chemicals that children consume with the school lunch. Ann Cooper stated, “Pound for pound, they eat more food than adults, which means that antibiotic and hormone residues in their foods collect in greater concentrations in their bodies” (Cooper, 2011). The food is quickly pre-prepared putting in more additives and has lost nutrition. Wheat is being used more as a byproduct in pre-prepared food, where gluten sensitive allergies are starting to rise. Too many additives and sugars in the school lunches affect children’s concentration; develop allergies and obesity or malnutrition. School’s still offer cookies, cakes, yogurts high in sugar, chips and junk food, beyond the required foods to be offered. Dunn stated, “It would be in the children’s best interest to not have these types of food options in their school because the kids tend to make the unhealthy choices” (Dunn, 2011). Taking away the sugary options and replacing them with no added sugar healthy and sweet options will help transition the
choices.
Being more creative with how the foods look and giving the children more excitement to the food will help. Cut out shapes with fruits and veggies, and having celery with peanut butter and raisins or cream cheese. An option to make the main dish more attention-grabbing is giving a unique name making the food more exciting, like pirate stew. Taking out, peanuts, gluten, mold, eggs, soy, and milk, for the allergy sensitive kids, and replacing them with allergy free alternatives. Schools can incorporate new foods a little at a time while transitioning out the unhealthy options.
Going back to basics where they prepare all the food and the chefs cook the food on site. Providing fruit salads or chopped green salads with dressing mixed in. Giving fruit as the replacement for cookies or desserts will thrive. If the school is not equipped for cooking the food then have locations that have the equipment then the food delivered to each school during the breakfast or lunch schedules. Catering is also a good option when the school is not capable of cooking. Using fresh foods from local farms instead of processed. Getting the food from local farms keeps the chemicals out of the food. In turn helping children avoid developing allergies from the chemicals and additives found in pre-packaged foods.
References
Cooper, A. (2011, May). Lunch lessons. Educational Leadership, 68(8), 75-78.
Dunn, S. (2011, October 31). Childhood obesity in elementary schools. English 122 research paper.
USDA Food and Nutrition Service. (2013, June 28). School Meals. Retrieved from http://www.fns.usda.gov/school-meals/nutrition-standards-school-meals