Eating Smarter: An Active Plan

Eating Smarter: An Active Plan for Better Nutrition for K-6

Knowledge is power

The ultimate educational goal of any school nutrition plan is to teach students in an age-appropriate manner what nutritional content is in the foods they consume and the necessary nutrients they require to prosper, thrive and become healthy adults. This includes introducing them to the basic food groups, and what foods contain vitamins, minerals, and the necessary protein they require to survive and grow, and how these basic elements are connected to strong bones and muscles.

A school nutrition plan also empowers students to be better consumers. Educating students to be good shoppers in the supermarket and when eating out requires students to put the 'food facts' they have learned into action. By the time they graduate from elementary school, all students should know how to read a nutrition label on a box of cereal or in a fast food restaurant. Showing children what a calorie is (a unit of energy) as part of science class, and having them research the calories in their favorite foods is a good, positive way to make them feel as if it is they who are making positive choices, rather than having healthy choices imposed upon them by teachers and parents.

Creating their own, kid-friendly treats that are good nutritional 'swaps' is a way to make learning fun and creative. Dale Figtree of Eat Smarter suggests such fun cooking projects as making baked French Fries, Polenta Pizza, guacamole and even banana ice cream. Even showing kids how to create reasonable portion-sized pizza, cookies and cakes that are healthier and lower in calories or even imparting the joys of cooking in general is a way to moderate intake and to interest them in food as a positive, nourishing substance rather than something to be consumed in a mindless fashion.

Step 2: Offer healthier alternatives

In recent years, many schools have tried to improve the offerings at school cafeterias by adding whole grains in the form of sweet potato baked fries or whole grain chicken nuggets, as well as salad bars. This does not mean that traditional cafeteria favorites should necessarily be banned. The idea is to stress making better choices, given that even young students, when they leave school, will not be under constant supervision. It is important not to create lists of forbidden foods or stigmatize overweight children. Remember that weight loss is not a desirable goal for all children, as they are still growing, and that it can be difficult to measure the body mass index (BMI) of same-grade children at different stages of development. Stressing adding rather than subtracting from the menu and having fun celebration days where healthier foods are showcased, without stressing that they are 'adult approved' is a better approach to wellness.

It is important to remember that even for students who eat breakfast and lunch at school, or who receive free or subsidized lunches or breakfasts may not have their bodies entirely transformed by such measures. Many cultural, familial, and social pressures create a child's food culture. The largest study, of 1,704 students over three years in the 1990's of schools that had reformed their cafeterias showed no change in the body-mass index in the students, although the schools had spent $20 million changing their menus and adding exercise programs and nutritional education. A second study, of more than 5,000 students undertaken at about the same time, came to the same conclusions. Schools can teach better habits and the consequences of bad habits, but there is no guarantee of success and a better way to gauge success is on a student-by-student basis (Belkin 2006:2).

Step 3: Work against commercialism of food

Having organized field trips to gardens, dairies, restaurants can help students connect with food in a more positive manner that counteracts the cultural message of advertising and cartoons. Martin Luther King Jr. Elementary School in Berkley, California has even created a school with its own garden, which provides food for the healthy cafeteria, under the direction of restaurateur, gourmet and natural food pioneer Alice Waters (Stein 2006).