|
Overview
(Last updated October 17, 2007)
Table of Contents:
Background
Why Organize at the Jeffco Level?
Similar Initiatives by Other School Districts
Our Approach
Status: Jeffco Level
Status: Individual School Level
Status: Legislative Matters
Background
Jeffco Parents’ Focus on School Nutrition was founded in early 2007 by parents of students in the Jefferson County Public Schools district who are concerned about the nutritional well being of all children. Our initial efforts were focused on gaining an understanding of how school food programs work, including the roles of the various parties that administer them. We also identified and contacted a number of other school districts throughout the country that have been successful in improving the nutritional quality of school foods. We then began to seek ways in which to work with the parties that administer the food programs in our schools. Our goal is to continually improve the nutritional quality of all foods offered in Jeffco schools, as well as the level of nutritional education and awareness provided in Jeffco schools.
Currently, there are more than 100 parents involved in this effort representing schools throughout the Jefferson County Public School district.
 TOP
 HOME
Why Organize at the Jeffco Level? / Role of Jeffco Public Schools District
The vast majority of foods offered in schools come in the form of school meals (lunch and breakfast) provided through the USDA’s School Meal Program. Throughout the United States, the USDA’s School Meal Program is administered at the school district level. Jeffco Public Schools’ Food and Nutrition Services Department administers the program within Jeffco. The following information is based upon discussions with personnel from Jeffco Public Schools Food and Nutrition Services Department.
The JPS district is large, including approximately 140 schools and 80,000 students. JPS F&NS designs school menus so that the nutritional content of school meals complies with USDA requirements. In addition, there are a number of other meaningful considerations that affect the design of school menus. Such considerations include:
The meals must appeal to students (i.e. Students won’t get any nutrition if they don’t eat the food).
The school meals program must self-fund. This includes not only the actual food costs of the meals provided in schools, but also all other related administrative costs (e.g. personnel costs, both at the district level, and for cafeteria personnel at the school level).
The program is administered on a standardized basis throughout JPS (i.e. menus and prices are the same across schools). The size and complexity of the JPS district dictates this.
The food preparation skill level of the labor force (i.e. school meals are not prepared ‘fresh’ in school kitchens; generally, the meals delivered to the schools are processed/pre-packaged and are heated (when necessary) and served by school cafeteria personnel).
The menu design and procurement process generally requires significant lead-time (several months, or more).
TOP
HOME
Similar Initiatives by Other School Districts
As part of our research, we contacted representatives from approximately a dozen other school districts throughout the country that have been successful in improving the nutritional quality of foods offered in their schools. The feedback we received was generally consistent in two key ways. First, the districts were able to make substantial improvements in the nutritional quality of their food offerings. Second, the process took time, effort, and commitment. More detailed feedback includes:
TOP
HOME
Our Approach
As a result of our research, we have organized our efforts into a “three-pronged” approach, as follows:
Jeffco-level – These efforts focus on specific food offerings, and related matters, that are controlled at the Jeffco district level, including:
As discussed above, Jeffco Public Schools’ Food and Nutrition Services Department administers the USDA’s School Meal Program within Jeffco.
F&NS develops and maintains a district-level snack list from which individual school food service managers select snacks to be offered at their schools.
JPS has approved a School Wellness Policy which, when implemented, will govern the availability of ‘competitive food’ offerings in schools, such as vending machine items.
Individual School-level – These efforts focus on specific food offerings, and related matters, that are controlled at the individual school level, including:
The selection of specific snack items, by cafeteria managers, from the district-level snack lists prepared by F&NS.
Foods served at school events, including classroom snacks, party foods, fundraisers, etc.
Other matters that are controlled by each individual school’s administration (i.e. F&NS’ influence ends at the lunch line):
The length of lunch periods at individual schools.
The timing of lunch periods at individual schools (e.g. before or after recess).
Other cafeteria-management related matters (e.g. student conduct/behavior codes).
Legislative matters – These efforts focus on initiating, and/or supporting, legislation aimed at improving the nutritional quality of school foods, at the local, state and federal level.
Federal Level:
U.S Senate Bill 771 – The Child Nutrition Promotion and School Lunch Protection Act of 2007 will be considered in the near future as part of the Farm Bill. Sen. Salazar sits on the committee that will be considering this legislation.
U.S. Senate Bill 2066 – Back to School: Improving Standards for Nutrition and Physical Education in Schools Act of 2007
TOP
HOME
Status: Jeffco-Level
Representatives from JPFSN met with the director of JPS’ F&NS, and other F&NS personnel, several times during the spring and early summer of 2007. The meetings focused on gaining a better understanding of F&NS’ administration of school food programs, communicating our desire to improve the nutritional quality of certain foods offered in schools, and discussions as to potential changes to school food offerings. Key points include:
F&NS indicated that it is open to parent (i.e. JPFSN’s) feedback as to ways to improve the nutritional content of school food, as long as the feedback is based upon district-wide representation and input.
F&NS indicated that it is continually working to improve the nutritional quality of school foods. Specific examples of changes made in recent years are:
The introduction of low-fat, whole grain pizza, and, whole grain pasta.
The elimination of certain ‘junk food’ items, such as “Little Debbies”.
A greater emphasis on promoting fresh fruits and vegetables.
Instituting a “Healthy Bee” initiative for healthy snacks.
Conducting training sessions for school-based staff led by CSU nutrition experts.
We noted that it was our understanding that not all schools in the JPS district were serving some of the healthier menu items that F&NS had introduced. F&NS indicated that it would work to improve school-level compliance with its standards/initiatives promoting healthier food items.
The size and complexity of the JPS district restricts the number of vendors with which the district can contract in order to reliably supply all schools and students on a standardized basis.
During our discussions with F&NS, we noted that other school districts we had contacted have more detailed descriptions of menu items included on the face of their school menus. This provides better information to help parents and students make healthier choices when selecting meals. Commencing September 2007, the monthly JPS menus have been modified by F&NS to include more descriptive information.
Detailed nutritional information regarding school menu items is available online at the Jeffco Food and Nutrition Services website - click on Health-e Living.
We provided F&NS with a listing of specific menu items about which we have concerns, as well as a listing of potential replacements/alternatives. F&NS indicated that it would consider our concerns when planning future menus. It did indicate that its ability to make changes is somewhat limited by what is available from the vendors that can meet our district’s needs. In general, (i) the good news is that vendors are moving toward healthier products; (ii) the bad news is that it will take time (i.e several years) for changes to work their way through the food industry. That being said, F&NS did indicate that it was hopeful of being able to make some substantive improvements to school menus that are consistent with our desires beginning with the fall 2007 semester. F&NS also indicated that, in the future, it would work to identify/research/introduce healthier menu items on a continuing basis.
We inquired as to the ability to have bottled water available at lunch as an alternative for students. F&NS indicated that, for various reasons (e.g. cost), bottled water cannot be provided at lunch. After further discussion, F&NS did indicate that it was ok to have a water cooler/jug available in the cafeteria, from which students could get water.
We inquired as to whether F&NS intended to adopt the “Nutrition Standards for Foods in Schools” issued by the Institute of Medicine in April 2007. These standards, which were developed by the IOM at the direction of the U.S. Congress, address competitive foods in schools (e.g. vending machine items; snack cart items). F&NS indicated that the adoption of the IOM standards would need to be addressed through Jeffco's School Wellness Policy.
F&NS indicated that it did not administer, or otherwise oversee, competitive food items offered through vending machines. JPS’ purchasing department is more directly involved with these. Such items also come under Jeffco's School Wellness Policy.
Jeffco Coordinated School Health Advisory Team: Members of Jeffco Parents Focus on School Nutrition are included on this committee, which is working to implement Jeffco’s School Wellness Policy, amongst other initiatives.
TOP
HOME
Status: Individual School Level
Areas where parents can act at the school level include:
Supporting a culture of nutrition at home and at school.
Working with the school Food Service Manager in order to improve the nutritional quality of snack offerings.
Setting-up a water cooler in the cafeteria.
Working with the school’s administration in order to address:
Identifying opportunities for increased parent participation at school. Because of regulations, legal liability issues and other considerations, parents cannot help-out in school kitchens where food is prepared. Parents can help-out in the cafeteria, in such areas as the promotion of new/healthier food items (an area where F&NS specifically welcomed parent involvement).
Improving the nutritional quality of classroom snacks and foods provided at school parties and events.
Substituting pencil erasers or other items for school rewards instead of candy.
Implement a school wellness policy to guide the school in its food and exercise choices.
TOP
HOME
Status: Legislative Matters
Federal Legislation:
State Legislation:
TOP
HOME
|
|
