New York State Resolution for Plant-Based Healthy School Foods

Prepared by the New York State Coalition for Healthy School Lunches

Contact: Info@healthylunches.org or Amie at 631-286-1343

This resolution is in response to the obesity and “adult diabetes” epidemic in children, as well as other diet-related health problems. It requests that local school districts provide optional vegetarian (vegan) school entrees and that nutrition education materials and instruction include information about healthy multi-cultural and vegetarian (vegan) eating options, with the support of the appropriate state agencies, including the state departments of Education, Office of General Services, Health and Agriculture and Markets. All children would benefit from this healthy vegetarian (vegan) option, especially those who are lactose intolerant, allergic to dairy products, vegetarians and vegans, and children whose religious or cultural beliefs make it difficult or impossible to participate in most School Meal programs. The measure would also request that the Commissioner of the State Education Department and the Office of General Services report to the Legislature by January 1, 2008.

Why vegetarian meals and snacks?

All major mainstream health organizations agree that the diet should be primarily plant based (see Unified Dietary Guidelines later in this document.) The US Dietary Guidelines state “Get most of your calories from plant foods (grains, fruits, vegetables)” and to “Choose foods low in saturated fat and cholesterol” (animal products are the primary source of saturated fats and the only source of cholesterol.) There is no shortage of saturated fats or cholesterol in children’s diets, and as one health expert likes to put it “we are experts at eating from the top of the pyramid (dairy, meat, fats & sweets) and we need to eat more from the bottom” (fruits, vegetables, and whole grains.) Studies show that most children do not get the recommended amount of fruits and vegetables each day (see fact sheet later in this document.) Healthy, appealing vegetarian and vegan meals are perfect examples of the recommendations made by health organizations, including the USDA.

Why multi-cultural education that includes vegetarian and vegan eating options?

Dr. Antonia Demas has conducted research in over 200 school districts across our nation that proves that with proper education, children will select healthy options at a much higher rate than those who do not have such education. Her “Food is Elementary” primary school nutrition curriculum focuses on hands-on, multi-cultural education. It is also important to teach children about vegetarian and vegan eating options since so many children are choosing these diets. When planned appropriately, these diets reduce many types of chronic degenerative diseases, such as heart disease, certain types of cancer, Type II Diabetes and more. But many children become vegetarian and don’t know how to eat correctly. In addition, our culture emphasizes a meat-centered diet, and they should understand that a meat-centered diet is not the healthiest type of diet.

This is supported by the American Dietetic Association 2003 Position Paper on Vegetarian Diets (attached.)

Fact Sheet

ü The American Academy of Pediatrics, the American Cancer Society, the American Dietetic Association, the American Diabetes Association, the American Heart Association, the United States Department of Agriculture and the National Institutes of Health all recommend a greater emphasis in the American diet on fruits, vegetables, whole grains and legumes with a reduction in the consumption of animal foods (which are the primary source of saturated fat and the only source of cholesterol.)

ü 25% of NY children are overweight or obese, and the Surgeon General has reported that obesity is reaching epidemic proportions, particularly among children.

ü Only 17% of children consume the minimum daily-recommended servings of vegetables, and 20% eat no vegetables on a given day.

ü Less than 15% of children eat the minimum daily-recommended servings of fruit, and 35% eat no fruit on a given day.

ü 90% of children consume amounts of fat above the recommended level.

ü 25% of children ages 5 to 10 have high cholesterol, high blood pressure, or other early warning signs for heart disease.

ü As many as 30,000 children have “Adult Onset” Type 2 diabetes, once limited largely to adults.

ü A study, published in a June 1998 New England Journal of Medicine, showed that 50 percent of children 2- to 15-years-old have fatty streaks in their coronary arteries, a circumstance that sets the stage for further artery blockages and heart attacks later in life. Compounding the problem, the more meat and dairy children consume, the fewer fruits and vegetables they eat.

ü Fruits, vegetables, whole grains and legumes are generally lower in fat and calories than meat and dairy products, contain no cholesterol and promote good health because they contain fiber and essential nutrients including vitamins and minerals, as well as phytochemicals, which are protective.

ü A rapidly growing number of New York school children either identify themselves as vegetarian or vegan, come from vegetarian or vegan families or come from families who avoid meat and dairy for religious or health reasons.

ü School districts are beginning to respond to this trend. In 1999, 69% of schools surveyed told the American Food Services Association they had options for those on special diets, including vegetarians and those with lactose intolerance or food allergies.

Unified Dietary Guidelines Top Health Organizations Issue Unified Dietary Guidelines 7/26/99

Eat right and you will live longer. It's a message the nation's top health organizations have each promoted over the years. Until now, however, there have been separate dietary recommendations for the prevention of cancer, heart disease, diabetes, and hypertension. One standard set of nutritional guidelines was published in the July 27, 1999, issue of Circulation: The Journal of the American Heart Association. "It's what the ACS has been saying all along. The emphasis is on eating a variety of foods, mostly fruits and vegetables, as well as a lot of cereal fibers, with very little simple sugar or high-fat foods, especially animal foods," said Abby Bloch, PhD, RD, chair of the ACS nutrition and physical activity advisory board, who helped lead the effort to publish unified guidelines. The unified guidelines will likely reduce the risk of many chronic diseases related to diet and physical activity, including heart disease and cancer--the first and second causes of death in the US, Dr. Bloch said. The guidelines have been approved by the nation's top health organizations: the American Cancer Society, the American Heart Association, the American Dietetic Association, the American Academy of Pediatrics, and the National Institutes of Health. Confused Cooks Now Have Answers As a long-time teacher of "healthy eating" classes, Dr. Bloch has encountered a fair number of confused cooks. "People want to prevent cancer and heart disease and hypertension and stroke and keep their kids healthy," she said. "People wanted to know, 'What are we supposed to do?'" According to the guidelines, the easiest ways to accomplish these goals are to:

Eat a variety of foods. Y Choose most of what you eat from plant sources. Y Eat six or more servings of bread, pasta, and cereal grains each day. Y Eat high-fat foods sparingly, especially those from animal sources. Y Keep your intake of simple sugars to a minimum. Nearly five decades of research have proven the wisdom of those guidelines, Dr. Bloch added. However, not all Americans are following them. An estimated one-third of the annual 500,000 cancer deaths in the US is related to an unhealthy diet. Simply changing the way we eat can change that statistic, Dr. Bloch added. "Essentially, you need to make sure that your diet contains enough vitamins, minerals, fiber, and other important nutrients," she said. Americans are Overeating Statistics show average overall fat consumption is down to about 34 percent of calories in the average American diet, compared to 40 percent a few years ago. However, people are increasingly becoming obese. The numbers on reduced fat intake hide a bigger problem: Americans are eating far too many calories, especially those hidden in the hundreds of fat-free food products that have flooded supermarkets. "These may be fat-free foods, but if you eat too many calories, your body may turn those extra calories into fat," Doyle said. Copyright American Cancer Society, Inc., www.cancer.org

WASHINGTON (Reuters) -- Soggy canned vegetables and gluey white bread have no place in school meals and ought to be replaced with fresh produce and whole grains, experts told a Congressional hearing Tuesday. They championed a pilot plan under which the government paid for free fruit and vegetable snacks in schools and called for it to be expanded. "The Department of Agriculture has two major objectives in its mission to provide food products to schools. One objective is to purchase products as part of the Department's price-support and surplus-removal programs," Republican Rep. John Boehner of Ohio, chairman of the Committee on Education and the Workforce, told the hearing. "The second is to provide schools with high quality, nutritious foods so that children have access to meals that are both healthful and appealing. These objectives are frequently at odds," he added. Several experts noted that the U.S. Department of Agriculture subsidizes and distributes products like cheese and meat, which it advises Americans to eat in small amounts, but does less for the fresh vegetables that can protect against heart disease, cancer, obesity and other ills.

"We tell schools to serve more fruits and vegetables, and then supply them with heavily processed foods and surplus commodities," said Thomas Stenzel, president of the United Fresh Fruit and Vegetable Association. Joanne Slavin, a professor of nutrition at the University of Minnesota, speaking on behalf of the Wheat Foods Council, said American children and adults alike strongly prefer white bread and need to be encouraged to switch to whole grains. "Schools will need pilot programs, similar to the USDA's pilot fruit and vegetable program, along with educational, classroom and marketing resources to help students increase their intake of whole grain foods," Slavin said. In the 2002 Farm Bill, Congress gave the go-ahead to a pilot program to provide free fresh fruits and vegetables as snacks to children in 107 schools in Indiana, Iowa, Michigan, New Mexico and Ohio. USDA Undersecretary Eric Bost said his agency had teamed up with the Department of Defense to supply fresh produce to schools and spent $50 million on produce last year. Other experts called for children to have the option of choosing soy milk instead of dairy with their school meals. Copyright 2003 Reuters. (www.cnn.com/2003/EDUCATION/10/08/health.lunches.reut/)

Experts Call for Healthier School Meals

California Assemblyman Joe Nation points out the contradiction between important dietary guidelines for reducing risk of disease & obesity, and the foods actually prevalent in the USDA lunch program (see quote beginning, "All major health organizations..."

News Release

Contact: Johanna McCloy, 510-508-4309

FOR IMMEDIATE RELEASE

Friday 31 January 2003

NATION SPONSORS HEALTHY SCHOOL LUNCH RESOLUTION

Oakland, CA. - On January 27th, Assemblyman Joe Nation (D:06) introduced Assembly Concurrent Resolution 16 requesting that optional vegetarian lunches be available on the daily menu in California's schools. The state of Hawaii set precedent by unanimously voting for a similar resolution last year. As cited on Nation's web site:

"All major health organizations now recommend reducing saturated fat and cholesterol (meat and dairy products primarily) and increasing whole grains, legumes, fruits and vegetables in order to reduce the risk of obesity and disease. However, the most ordered and consumed foods in the USDA school lunch program are meat and dairy products, most of which are fast food look-a-likes. Our schools carry the profound responsibility of teaching and shaping our future generations. With this in mind, ACR 16 encourages all schools to provide students with at least one plant-centered vegetarian option at lunch in the hopes of creating a

healthier and more inclusive learning experience for ALL children. "

The American Dietetic Association has stated that it is their position that appropriately planned vegetarian diets are healthy and nutritionally adequate and that scientific data suggest positive relationships between vegetarian diets and risk reduction for several chronic degenerative diseases and conditions, including obesity, coronary artery disease, hypertension, diabetes mellitus and some types of cancer. A significant percentage of children who rely on free or reduced price school lunches are considered "at risk" for these-diet related degenerative diseases. Just this month, the U.S. Surgeon general, Dr. Richard Carmona, addressed the issue of childhood obesity at a conference in San Diego. He said that individuals and families can save themselves from disease through leading a "cultural transformation". The Healthy School Lunch resolution is an example of this. It is sponsored by Project Healthy Beginnings, a coalition of parents, health advocates and other concerned citizens who want to see healthy, plant-based choices available in the school lunch program. Barbara Gates, director of PHB, says "We have confidence that committed school food experts are capable of creating innovative healthy selections and marketing strategies that will encourage consumption." Her web site offers menu suggestions that include presently available food commodities, so it won't cost the schools any money.

For more information:

Assemblyman Joe Nation: http://democrats.assembly.ca.gov/members/a06/

Selected Supporters of California’s Resolution (the NYS list should be available by the end of March)

American Cancer Society American Federation of State, County and Municipal Employees American Heart Association California Assn. of Student Councils California Federation of Teachers California School Boards Association California State Parent Teacher Assn. Center for Informed Food Choices Christian Vegetarian Association Consumers for Healthy Options in Children’s Education (CHOICE) Coronary Health Improvement Project Diabetes Coalition of California Food Studies Institute Hindu Swayamsevak Sangh Lifting Education Achivement with Real Nutrition (LEARN) Natural Resources Defense Council Organic Consumers Association Physicians Committee for Responsible Medicine Society of Ethical and Religious Vegetarians (SERVE) Soy Happy! The International School for Krishna Consciousness For More Information: New York State Coalition for Healthy School Lunches Upstate NY: Rosemary Benedict 518-762-6364 Rosemary@healthylunches.org NYC & Long Island Amie Hamlin 631-286-1343 Amie@healthylunches.org Toll-free: 1-877-6CHOICE

Professional Individual Endorsers include: Dr. Elizabeth Barrett-Connor, Professor And Chief, Division of Epidemiology, University of California, San Diego Dr. Gerry Boss, Professor of Medicine, University of California, San Diego Dr. Hans Diehl, Chairman, Lifestyle Medicine Institute Dr. Joel Fuhrman, New Jersey Department of Family Practices Dr. Lawrence Hansen, Professor of Pathology and Neurosciences University of San Diego Dr. Nancy Harrison, Department of Pathology, Scripps Memorial Hospital Chula Vista Frances Moore Lappé and Anna Lappé, Co-Authors, Hope’s Edge: The Next Diet for a Small Planet Dr. John McDougall, Founder & Director, McDougall Program Dr. Dean Ornish, Founder/President/ Director, Preventive Medicine Research Institute Dr. Renate Pilz, Associate Professor of Medicine, University of California, San Diego John Robbins, Author, Diet for a New America & The Food Revolution Superintendent of Public Instruction, Jack O’Connell Joy Zakarian, Senior Research Associate Center for Behavioral Epidemiology and Community Health (C-BEACH), San Diego State University

Position Paper of the American Dietetic Association:

Vegetarian Diets (2003)

Abstract

It is the position of the American Dietetic Association and Dietitians of Canada that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Approximately 2.5% of adults in the United States and 4% of adults in Canada follow vegetarian diets. A vegetarian diet is defined as one that does not include meat, fish, or fowl. Interest in vegetarianism appears to be increasing, with many restaurants and college foodservices offering vegetarian meals routinely. Substantial growth in sales of foods attractive to vegetarians has occurred, and these foods appear in many supermarkets. This position paper reviews the current scientific data related to key nutrients for vegetarians, including protein, iron, zinc, calcium, vitamin D, riboflavin, vitamin B-12, vitamin A, n-3 fatty acids, and iodine. A vegetarian, including vegan, diet can meet current recommendations for all of these nutrients. In some cases, use of fortified foods or supplements can be helpful in meeting recommendations for individual nutrients. Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence. Vegetarian diets offer a number of nutritional benefits, including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals. Vegetarians have been reported to have lower body mass indices than nonvegetarians, as well as lower rates of death from ischemic heart disease; vegetarians also show lower blood cholesterol levels; lower blood pressure; and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer. Although a number of federally funded and institutional feeding programs can accommodate vegetarians, few have foods suitable for vegans at this time. Because of the variability of dietary practices among vegetarians, individual assessment of dietary intakes of vegetarians is required. Dietetics professionals have a responsibility to support and encourage those who express an interest in consuming a vegetarian diet. They can play key roles in educating vegetarian clients about food sources of specific nutrients, food purchase and preparation, and any dietary modifications that may be necessary to meet individual needs. Menu planning for vegetarians can be simplified by use of a food guide that specifies food groups and serving sizes. J Am Diet Assoc. 2003;103:748-765.

View entire document at:

http://www.eatright.org/Public/GovernmentAffairs/92_17084.cfm

New York Resolution for Healthy Plant-Based Foods

STATUS:
J3971 LAVALLE
Resolutions, Legislative
TITLE...Requesting that local school districts provide optional vegetarian school entrees, as well as nutrition education materials and instruction

03/24/04

ADOPTED

BILL TEXT:
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LEGISLATIVE RESOLUTION encouraging local school districts to provide optional vegetarian school entrees and encourage nutrition education materials and instruction to include information about healthy multi-cultural and vegetarian eating options.

WHEREAS, The American Academy of Pediatrics, the American Cancer Society, the American Heart Association, and the National Institutes of Health make the following recommendations in their "Unified Dietary Guidelines": choose most of what you eat from plant sources; eat a variety of foods; eat five or more servings of fruit and vegetables each day; eat six or more servings of bread, pasta, and cereal grains each day; eat high-fat foods sparingly, especially those from animal sources; keep your intake of simple sugars to a minimum; the USDA Dietary Guidelines for Americans agree with these statements; and

WHEREAS, Recent studies indicate that about one-half of New York City children and more than one-quarter of New York State children are over- weight or obese and New York State children have a higher obesity rate than the national average, and therefore are at higher risk of developing health problems, including heart disease, diabetes, asthma, and cancer; and

WHEREAS, Diets high in fruits, vegetables, whole grains, and legumes are generally lower in fat and calories than other foods and contain no cholesterol, and promote good health because they contain fiber and essential nutrients, including vitamins and minerals, and they also contain phytochemicals and antioxidants that provide additional protection to reduce the risk of some forms of cancer, heart disease, obesity, diabetes, high blood pressure, and other diet related chronic diseases; and

WHEREAS, A significant percentage of all children, especially those from minority populations, are considered "at risk" for diet-related degenerative diseases; and

WHEREAS, All children will benefit by having access to vegetarian (vegan) options; and

WHEREAS, A growing number of New York school children either identify themselves as vegetarian or vegan, come from vegetarian or vegan families, or come from families who avoid meat and dairy foods for religious, health or ethical reasons and may not have access to school meal entrees that meet their requirements; and

WHEREAS, Exposure of plant-centered entrees in the school cafeteria will positively influence children; and

WHEREAS, The American Dietetic Association 2003 Position Paper on

Vegetarian Diets states that "well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence; vegetarian diets offer a number of nutritional benefits, including lower levels of saturated fat, cholesterol, and animal protein as well as higher levels of carbohydrates, fiber, magnesium, potassium, folate, and antioxidants such as vitamins C and E and phytochemicals; vegetarians have been reported to have lower body mass index than nonvegetarians, as well as lower rates of death from ischemic heart disease; vegetarians also show lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer; although a number of federally funded and institutional feeding programs can accommodate vegetarians, few have foods suitable for vegans at this time"; and

WHEREAS, The New York State Department of Health is striving to increase public awareness of the importance of eating five or more servings of fruits and vegetables a day with studies indicating the vast majority of children do not eat the recommended daily allowance for these foods; and

WHEREAS, Increased consumption of locally grown fruits and vegetables promotes New York State agriculture and a sustainable environment; and

WHEREAS, Children may purchase a la carte foods or foods and beverages from vending machines, and can not choose healthy vegetarian (vegan) options if they are not made available; and

WHEREAS, Fruits, vegetables, whole grains, and legumes are available through the USDA commodities program but are underutilized or unavailable to many schools; and

WHEREAS, Research has shown that children will choose healthy items when nutrition education is provided, at a much higher rate than those who do not have such education; and

WHEREAS, The USDA has made available a school lunch menu planning system called "Nutrient Standard Menu Planning," which does not require a meat component, and which is based on the recognition that most nutrients may be obtained from a variety of foods and allows for significantly greater flexibility in menu planning; and

WHEREAS, The USDA's "Food Based" menu planning system requires that children choose three of five components, including: meat or meat alternate which can include beans and nuts), grain, two fruits or vegetables, and milk, and therefore, does not exclude vegetarian (vegan) entrees; and

WHEREAS, The USDA 1995 School Meals Initiative suggests that school food programs, in order to provide variety and encourage consumption and participation should, whenever possible, offer a selection of menu items and foods from which pupils may make choices; and

WHEREAS, The USDA does not discriminate on the basis of race, color, or religion; now, therefore, be it

RESOLVED, That this Legislative Body pause in its deliberations to encourage local school districts, with the support of the appropriate state agencies, including the state departments of Education, Health, Agriculture and Markets, and the Office of General Services, to provide nutritionally sound school lunch menu plans that would allow for appetizing daily optional plant-centered vegetarian (vegan) school entrees, in such a way that pupils who need to or desire to avoid dairy, egg and meat products, are assured nutritionally balanced diets, and these menu plans are phased in over a period of approximately four years; and be it further

RESOLVED, That the optional plant-centered vegetarian (vegan) school entrees be developed and provided with a similar standard for variety, cycle of repeat, and availability as meat and dairy options; and be it further

RESOLVED, That schools are encouraged to participate in the New York State farm-to-school program by purchasing foods from local farms including organic where possible; and be it further

RESOLVED, That the Office of General Services should request the USDA to make available a greater variety of fresh and frozen produce, legumes, whole grains, nuts and seeds through the commodities program; and be it further

RESOLVED, That schools be encouraged to provide healthy vegetarian (vegan) high nutrient, low calorie options in vending machines and as a la carte items and encourage children to choose them and work to eliminate, in a manner that does not negatively impact staffing, sodas, candies, deep fried snack foods, and other snacks and beverages that are low nutrient, and high in fat, sugar or sodium; and be it further

RESOLVED, That copies of this Resolution be transmitted to the Commissioner of the State Education Department for distribution to school food service directors, and to the Executive Director of the New York State School Food Service Association.

Document can be found at: www.senate.state.ny.us