West Virginia School Nutrition Standards Development

West Virginia School Nutrition Standards Development and Implementation Presented by Mary Kay Harrison, M.S. to the Institute of Medicine Committee on Nutrition Standards for Foods in Schools February 13, 2006 A *pilgrimage to statewide nutrition integrity in schools 1973-2005 *A quest to a distant sacred goal West Virginia School Landscape Schools: 753  Districts: 55 counties  Students: 281,215  Needy rate: 52 %*  Community: 65% rural (53 counties)  Statewide information tech system  *WVDE Oct 2005 School Nutrition Program Report Nutrition Landscape  National School Lunch Program School Breakfast Program – All public schools – 68% average student participation* – All public schools – 31 % average student participation*      District managed State funding support 34% program costs Closed campuses Statewide standards *WVDE Oct 2005 School Nutrition Program Report West Virginia„s Approach to Nutrition Standards in Schools  History Rationale  Strategies  Unanswered Questions  Lessons Learned  Science and Beliefs Shape Standards      70‟s -- Preventing nutritional deficiencies and dental caries 80‟s -- Ensuring optimal growth and development 90‟s -- Preventing chronic disease in adulthood Today -- Addressing excess, imbalance and obesity Tomorrow -- ?? (Meeting individual needs) First Standards 1973 State Board of Education Policy  prohibited sale of food other than “Type A” lunch in the cafeteria during mealtime, and allows only foods planned as part of the breakfast menu to be sold at breakfast called for districts to establish local policies for other foods* sold in school during the school day surveyed all public and private schools to determine frequency and types of other foods* established state advisory council to study survey results and present recommendations *foods sold or served by the school at any time during the school day which are not part of a reimbursable meal    Standards for Other Foods  1975 State Board of Education accepted Council recommendations and mandated during the school day -– No candy, soft drinks, chewing gum or flavored ice bars – No foods containing more than 39% sugar – All juice beverages contain a minimum 20% juice 1976 Standards Refined & Reaffirmed       1976 Expert panel convened to define banned foods WVDE issued guidance on verifying compliance Soft drink representatives called for repeal State Nutrition Advisory Committee recommended no change State Board of Education reaffirmed standards Statewide training and education began 1977 Standard implemented “with little effect on student morale” Standards in a Larger Context Comprehensive (Coordinated) School Health  1991 Governor convened blue ribbon task force of business and community leaders to study and recommend school policies to improve the health of West Virginians  Process led by state public education and health officials using U.S. Centers for Disease Control model Coordinated School Health Model Health Education Family & Community Staff Wellness Health Services Physical Education Counseling Nutrition Services School Environment Task Force Results  Limited examination – Only nutrition “services”, i.e., meals – Little knowledge of children and school environment – Lack of scientific evidence and measures  Limited conclusions – Nutrition programs hold promise for reducing chronic disease rates – School meals do not live up to promise  Heightened awareness and perceived need recommend nutrition policy – State Board of Education calls for committee to study and 1992 Nutrition Standards Committee  30 members representing – – – – – – – – – – – Teachers Students & Parents Administrators State Education Agency School Boards Food Service Directors & Managers Dietitians Physicians & Dentists School Nurses Food Industry Higher Education A Vision # 1 The total school environment fosters healthful choices # 2 Nutrition programs are an important integral part of the broader school curriculum # 3 All foods sold and served during the school day enhance learning and students‟ quality of life # 4 All students have opportunities to choose meals that reflect the Dietary Guidelines for Americans Committee Recommendations        Lunch standards based on DGA and RDAs Additional foods for pregnant students Job qualifications for district directors Comprehensive local nutrition plans State Nutrition Advisory Council Assessment of effectiveness Standards for other foods – No soft drinks, candy, chewing gum, flavored ice bars – No foods containing more than 39 % sugar – No fruit beverage containing less than 20% real juice – No foods containing more than 8 gm fat per oz serving – Transfer of purchasing authority for continued noncompliance State Legislature‟s Involvement  State Code 18-2-6a permits soft drink sales in high schools – during instructional day except at meal periods – with approval of local boards of education – designates use of profits  Complicated compliance monitoring 2004 Informal Survey of Local Directors Since passage of Policy 4321.1, do you believe schools in your district are: 1. Serving meals to a higher percentage of students? 2. Offering more variety and menu choices? 3. Serving more fresh fruits and vegetables? 4. Serving more grains, including whole grains? 5. Offering more low-fat items? 6. Offering more nutritious snack foods and beverages? 2004 Revisions to Practice & Policy  WVDE directive on soft drinks – Requires competitive bidding and district level contract  Revised WVBE policy approval – Recommends advertising and marketing restrictions, serving size limits – Mandates that equally accessible healthy beverage (water & juice) be sold as alternatives to soft drinks in high schools where soft drinks are sold – Prohibits food sales before and during lunch in elementary schools – Recommends nutritious food choices be made available wherever & whenever food is sold or offered on school premises – Defines “nutritious foods” Healthy Lifestyles Legislation A statewide response to obesity crisis HB 2816  Enacted April 2005     State Healthy Lifestyles Office for cross-agency effort Advisory bodies Physical education & activity requirements in schools Measures of school progress (body mass index) Voluntary private sector food labeling program  Healthy beverages in high schools selling soft drinks – 50% offered – “healthy beverage” defined Contributing to Success State Board of Education Leadership & Initiative  Founded on research Rooted in reality – – – – – – Scientific evidence Expert panels  Stakeholder advisors Open forum Pilots Phase-in    Integrated with education Accountability measures Strengthened through training – Staff – Students - Parents - Business & Community Nagging Questions         Should standards be developed “top down” or “bottom up”? What waves of new scientific evidence should we ride? Is a patchwork of policies and rules effective? Does the need for new standards outweigh the risks engendered in the development process? Who should mind the store? How do you know and deal with unintended consequences? Are relationships stressed or strengthened? Will the stick or the carrot work best? Sending the message -- “This Is Important!”  Accountability Compliance monitoring – – – –  Enforcement – School – District – State School district child nutrition & fiscal monitoring State system for school accreditation State/federal Child Nutrition Program system State & district response to complaints   Accountable parties Sanctions – Fiscal – Other Lessons Learned Statewide Standards     Process   should be imbedded in comprehensive health/nutrition policies must relate to broader education values and goals recognize schools‟ capacity to meet standards must hold school decision-makers accountable requires ongoing training and technical assistance demands unwavering conviction and resolve never easy…never over 