Got Milk?

One thing you many not know about me is my interest in good, healthy foods. After watching a few documentaries on food (Food Inc., King Corn) my outlook on what we eat has changed. it is not where it should be or where I desire it to be, but it is changing.
We no longer buy meat from our regular supermarket. Instead we buy from local farmers. We can do this through local Farmer's Markets, Green Bean delivery, or Pogues Run grocery. We do this to ensure our meat is not full of corn, hormones, and to ensure humane treatment of animals.
Since becoming a board member I have felt like a hypocrite when it comes to school lunch. I pack lunch for my children. If they forget, I usually drive to school so they don't have to eat school lunch.
*This is no way an insult to our food service department.
I just want my kids to have fresh fruits, veggies, and meat with a trail I can follow.
One thing that is very important to me is sugar intake. My kids have their share of sweets. Mostly because I want my share (and yours) of sweets. But my kids also have a lot of exercise and none are overweight. I have proposed on a few occasions to the school board to reduce the flavored milk options. This has been met with mixed feelings. Last month we brought in a pediatrician who serves many IPS students. Below I will share the minutes from that meeting. IPS also presented information from the food service department.


Dr. Johnson introduced William J. Fisher, MD and Brooke Barada, PNP who gave a presentation on Childhood Obesity and how it relates to Public Schools.

Ms. Barada gave the current obesity statistics:

Childhood obesity has tripled in the last 30 years
34% of American children are obese
60% are overweight
Overweight children cost 14.1 billion dollars yearly in

healthcare expenditures

Risks of Adult Obesity:

14% chance if obese as infant
25% chance if obese in preschool age
41% chance if obese at age 7
75% chance if obese at age 12
90% chance if obese as teenager

(Citations for these statics can be found in Pediatrics in Review,

Obesity Prevention and Treatment, volume 32, number 9,

September 2011)

Dr. Fischer explained;

The reasons for choosing milk:

Studies show that substituting for sugary drinks leads to weigh

loss and does not result in compensating for lost sugar calories

with other foods

It is everywhere – kids drink 16-24 ounces of milk per day
Studies show consuming sweetened drinks results in the desire

to consume more sugar

Statistics on IPS chocolate milk vs. skim milk:

IPS chocolate milk = 160 calories
Skim milk = 80 (some 90)
If a child makes one switch a day that saves them 80 calories x 5

Days = 400 calories a week, x 4 weeks = 1600 calories a month

3500 calories make a pound of weight loss

In 9 weeks kids could either gain a pound of sugar weight or not
Bottom line – we can easily spare kids four pounds of sugar weight

Gain per year with one simple change (not including breakfast issues)



The Body Mass Index:

BMI is a math equation involving height to weight ratios plotted against

an individual’s sex and age

BMI is used to predict future health problems, the higher the number the

more likely you are to have diabetes, heart disease, etc.

Pediatric BMI charts for children are from the Centers for Disease Control

and the World Health Organization

BMI of > 85% is overweight, > 9a5% is obese



Why Do We Want to Lower BMI:

10% decrease lowers blood pressure by 10
HDL (good cholesterol) increases by 10%
Triglycerides lower to goal of less than 100



What Medical Problems do Obese Children get to Look Forward to:

3 x more hypertension
3 x more diabetes
Early coronary artery disease
2 x more cholesterol problems
Sleep apnea
Worsening of their asthma
Depression, low self-esteem
Shortened life spans

Dr. Fischer said he has heard “if we don’t offer flavored milk the kids will not drink milk!” He said kids cannot make health choices for themselves, a six year old offered chocolate will take it. He said our jobs as adults, with the privilege of safe guarding kids, is to protect them and keep them healthy. He said if kids are offered only skim milk or water, almost all kids will pick skim milk after a few weeks.

Dr. Fischer said now is the time for change because obesity and diabetes have overtaken smoking as leading risk for death in the US and Indiana ranks 46/50 of most obese state in the US. He said this is an opportunity to be in front of an inevitable wave of change, and an opportunity for IPS to have good press which is something that is not always easy to come by.

Commissioner Arnold asked if the calcium amount is the same in skim milk as it is in vitamin D. Dr. Fischer said it is the same.

Commissioner Roof asked Dr. Fischer how many of his patients are IPS students and how many of them are over weight are. Dr. Fischer said that 30% of his patients are IPS students and 60-70% of them are over weight.

The Board and Dr. White thanked Dr. Fischer and his assistant Ms. Barada for their presentation.

Ms. Jane Cookson, IPS Foodservice Director, and Mr. Steve Gudorf gave an overview of Foodservice requirements;

The Healthy, Hunger-Free Kids Act of 2010: Breakfast and Lunch Requirements

for the NSLP and SBP:

Consistent with the 2010 Dietary Guidelines for Americans
Establish minimum/maximum calorie levels by grade range
Require a reduction in sodium over the next 10 years
Require <10% of total calories be from saturated fat Mandate zero grams trans fat per serving Caloric and Sodium Requirements: Caloric Ranges K-5 Breakfast 350-500 Lunch 550-650 6-8 Breakfast 400-550 Lunch 600-700 9-12 Breakfast 450-600 Lunch 750-850 Sodium Requirements Incremental Decreases School Year 2014-15 School Year 2017-18 School Year 2022-23 Implementation Deadlines: Lunch – July 1, 2012 Breakfast – July 1, 2013 Meat/Meat Alternate Component: Current K-12 1.5-2 oz daily minimum New K-5 1 oz. daily and 8-10 ounces weekly 6-8 1 oz. daily and 9-10 ounces weekly 9-12 2 oz daily and 10-12 ounces weekly Grain Component: Current Whole grains encouraged but no requirements for whole grains K-12 Minimum of 1 oz. serving daily and 8 servings weekly. No maximum Number of servings New July 2012 – 50% must be whole grain July 2013 – 100% must be whole grain K-5 1 oz. daily and 8-10 oz. weekly 6-8 1 oz daily and 9-10 oz. weekly 9-12 1 oz. daily and 10-12 oz. weekly Milk Component Current 8 oz offered daily Must offer more than one level of fat content. New 8 oz offered daily All flavored milk must be fat free. Only fat free and 1% low fat milk allowed. New K-5 ½ cup fruit & ¾ cup veg per day 6-8 ½ cup fruit & ¾ cup veg per day 9-12 1 cup fruit & 1 cup veg per day IPS will offer ½ cup servings of fruits and vegetables Fruit and Vegetable Components Current A total of ¾ cup of fruits & vegetables per day. IPS currently offering two 3/8 cup servings Fruits Canned packed in light syrup or juice Frozen without added sugar Fresh Fruit juice must be 100% strength No more than half of the fruit or vegetable offerings may be in the form of juice Vegetables Weekly requirements for Dark green (broccoli, romaine, spinach) Red/orange (tomatoes, carrots, sweet potatoes) Starchy (potatoes, corn, peas) Beans/Legumes (baked beans, black beans) Other (cucumbers, green beans, iceberg lettuce, etc) Offer vs. Serve Provision - Lunch Allows students to decline food they do not intend to eat. Current Must select three components May select four or five components New Must select three components; one must be a fruit or vegetable

K-12

May select four or five components

K-8

May select 2 vegetable servings

9-12

May select 2 vegetable and 2 fruit servings






Additional HHFKA Provisions

State Agency compliance monitoring will be conducted every 3 years
Water must be available for any student requesting it (effective July 2011)
An additional $ .06 will be added to the lunch reimbursement after all regulations are implemented and verified by the state agency
Paid meal equity guidance
Indirect cost guidance

Breakfast

Effective July 2013
Must offer ½ cup canned or fresh fruit or vegetable in addition to 4 oz. juice.

Students may select both.

Meat/meat alternate can only be served after the minimum daily requirement of grain is met.

2011-12 Reimbursement Rates

Breakfast
Paid $ .27
Reduced $1.50
Free $1.80
Lunch
Paid $ .28
Reduced $2.39
Free $2.79
Commodity Entitlement $.2225/lunch



Mr. Gudorf, IPS Foodservice Project Manager, shared the following information about the IPS Foodservice Department:

IPS Foodservice Department Mission Statement

To provide students with nutritious meals they will enjoy and at the lowest possible cost to students, parents, and taxpayers.

Centralized, enterprise organization
Self supporting since 1984
18 million dollar operating budget
43% Labor
40% Food
12% Operating Expenses
5% Equipment and Repairs

(Includes bond program expenses)

231 employees when fully staffed
96% of revenue comes from government reimbursement



USDA Programs Administered by IPS

National School Lunch Program

63 sites serve 4,656,000 lunches annually

School Breakfast Program

63 sites serve 2,700,000 breakfasts annually

After School Snack Program

36 schools serve 200,000 annually

Fresh Fruit and Vegetable Program

24 schools serve 2,160,000 annually

Summer Food Service Program

various locations during summer school & intersessions

Additional Services Provided for Students

51 of 63 schools serve all students breakfast and lunch at no charge
13,100 Meal/Textbook assistance applications are processed which provides additional dollars through E-rate, Title 1, and grants (April 2012, 88% of students qualify for free or reduced meals)
50,000 box lunches are packed annually
Modified meals prepared and served to 80 students with medical restrictions



IPS History of Nutritional Integrity

1985-1990 - 1% milk, eliminated a la carte snack foods, moved from canned to frozen vegetables
1990-1995 – Offered entrée salads, moved to light syrup canned fruits
1995-2000 – Eliminated fried foods, moved to reduced or non-fat dressings
2005-2010 – Moved to turkey based products, served more protein at breakfast, increased the variety of fresh fruits and vegetables
2010-current – Increased whole grain bread offerings, moved to reduced sodium and low fat cheeses, served skim flavored milk, spec’d zero gram trans fat foods

Commissioner Arnold asked if fat-free milk has sugar in it. Ms. Cookson said it is free of fat, but it does contain sugar. Commissioner Arnold asked what the cost is for full paying students for breakfast and lunch. Ms. Cookson said that breakfast is $1.00 for all grade levels, and that lunch is $1.40 for elementary, $1.65 for middle school, and $1.80 for high school. Commissioner Arnold asked if there are very many children with lactose intolerance to milk in IPS. Ms. Cookson said there are some and they are given fruit juice in place of milk.

Commissioner Roof asked what percentages of students eat breakfast and lunch. Mr. Gudorf said as of March for elementary 69% ate breakfast and 94% ate lunch; middle school 46% ate breakfast and 76% ate lunch; and high school 30% ate breakfast and 82% ate lunch. Commissioner Roof expressed concern that students are only given 20 minutes for lunch and sometimes throw away there oranges because they do not have time to peel them. She said she hopes that IPS will look into the amount of time students are given for lunch and take that into consideration. Commissioner Roof asked if a pizza is considered a grain. Ms. Cookson said the crust of a pizza is considered a grain. Commissioner Roof said that the strawberry milk that is served in IPS does not have any strawberry in it and has red dye #40 in it which directly affects the behavior of students with ADHD, ADD, and autism. She said this is a great concern for her and other parents. Commissioner Roof asked if Foodservice sees any road blocks for serving only white milk. Ms. Cookson said some districts have tried it and been successful and some have not.

Commissioner Arnold asked if the flavored milks are more expensive than the white milk. Ms. Cookson said there is about a penny difference in cost. Commissioner Arnold asked how much a year IPS would save if they only bought white milk. Ms. Cookson said she would get that figure for the Board.

Commissioner Roof said she feels IPS has nothing to lose by going to just white skim milk.

Commissioner Arnold asked if IPS could just try a pilot program of just using white skim milk. Dr. White said it would not be the whole district doing the pilot, just a few schools. Commissioner Arnold asked why not the whole district. Dr. White said the results of just a few schools would be all that was needed to make the decision of whether or not to change the whole district. He said it would really depend on the Foodservice Department of what kind of pilot program they can put together.

Consensus of the Board was to direct the Superintendent to investigate a possible pilot program along with the pros and cons. He said he will bring back the results of his investigation to the Board at the retreat.

Commissioner Arnold asked what the caloric difference is between flavored milk and non-flavored. Ms. Cookson said the flavored milk is 50 calories higher.