Three reasons for implementing these guidelines:
Schools can make these changes slowly or all at once. Schools that have made comprehensive changes similar to our suggestions have found major benefits, including:
1. Better attendance (less sickness)
2. Better grades (children can focus and concentrate better and are absent less)
3. Less disciplinary problems. This is a major problem for many schools, and a change similar to what we are suggesting was implemented in Appleton, Wisconsin Schools. To obtain a 14 minute DVD ($10 cost) go to:
http://www.naturalovens.com/Shop/Bookstore/DVD_Appleton_Alternative_High_School/index.html
Include at least one plant-protein entrée at each meal:
Plant-protein entrées are easily created to comply with the US Dietary Guidelines and the Unified Dietary Guidelines (American Academy of Pediatrics, American Dietetic Association, American Cancer Society, American Heart Association, and National Institutes of Health).
Such entrees limit saturated fat and eliminate cholesterol but are rich in nutrients for which children have an increased need, including vitamins, minerals, macronutrients and health-supporting phytochemicals from vegetables, whole grains, fruits, legumes, nuts and seeds. Preferred entrées are plant based.
Plant based entrees can accommodate the widest range of food preferences, including the full range of vegetarian eating styles, many cultural food preferences, and the needs of individuals with lactose intolerance. At the same time, these entrees are broadly health-supporting for all individuals.
The guidelines below should apply to school meals, a la carte (snack) and vending machine items, foods sold in school stores, at sporting or other school events, for fundraising, and food used as rewards:
• No deep fried foods
• No hydrogenated or partially hydrogenated oils (trans-fatty acids)
• No artificial colors, artificial flavors, preservatives, or artificial sweeteners
• Low in saturated fat (under 2 grams of saturated fat per serving)
• Juice should be 100% juice. Orange juice should be calcium fortified
• Soy- or rice-beverages should be calcium fortified
• At least 50 percent of grain products served should be made from whole grains*
• Use of high sodium foods should be limited and low-sodium alternatives used where practicable
• Use of foods with added sugars should be limited
* In New York City, all bread products contain 50% whole grain flour, so there is no choice between whole grain or white bread. The percentage will increase over the years.