CPHP - Who we are. What we do. How we do it. Who we serve

http://cphp.uic.edu Shirley Vouris R.D., L.D.N. Health Education Coordinator Chicago Partnership for Health Promotion Office of Community Engagement ...
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Shirley Vouris R.D., L.D.N. Health Education Coordinator Chicago Partnership for Health Promotion Office of Community Engagement and Neighborhood Health Partnerships

CPHP - Who we are. What we do. How we do it.

Who we serve.

CPHP Interventions

After this session, you will be able to: • Learn the science behind why people crave salty food. • Understand what happens when children regularly taste salty foods. • Learn the importance of serving foods lower in sodium.

After this session, you will be able to: • Find out about resources. • Get new information -ways that sodium can be reduced with minimal change to students’ food experiences or choices. • Learn about ways to re-balance and reimagine food choices.

Michael Moss Quote that he sent me.

Quote "Salt is a miracle ingredient for the processed food industry in its engineering of products that are low cost, convenient and irresistible.....”

Learn the science • WEB MD Food Addiction-The idea that a person can be addicted to food has recently gotten more support from science. • Experiments in animals and humans show that, for some people, the same reward and pleasure centers of the brain that are triggered by addictive drugs like cocaine and heroin are also activated by foods rich in: Sugar, Fat & Salt

Salt appetite is linked to drug addiction, research finds • July 29, 2011 A team of Duke University Medical Center and Australian scientists…… • Their rodent research shows how certain genes are regulated in a part of the brain that controls the equilibrium of salt, water, energy, reproduction and other rhythms -- the hypothalamus.

Sodium: Essential in small amounts Your body needs some sodium to function properly.

Sodium & Electrolyte Balance • Electrolytes play a vital role in maintaining homeostasis within the body. They help regulate myocardial and neurological function, fluid balance, oxygen delivery, acid-base balance, and other biological processes.

Sodium & Fluid Balance

Salt is an acquired taste Children’s salt preference is influenced by their food choices and food marketing. Their liking for salt may be reduced if they are exposed to lower sodium diets at a young age.

School Nutrition Association White Paper Sodium Targets in the National School Lunch Program

Dietary Reference Intake • RDA: 1500 - UL 2300 mg of sodium • This DRI report provides recommendations for water and the electrolytes - potassium, sodium, chloride, and sulfate. View or download the entire 638 pages!

Dietary Guidelines

Sodium Standards

Scientific Research CLEARLY supports reduction of daily sodium • Society for Nutrition Education and Behavior webinar "What’s Shaking? Creative Ways to Boost Flavor with Less Sodium“ • American Public Health Association (APHA) National Conference • National Alliance for Nutrition and Activity - Making Sense of the Science on Sodium

MYTH #1: Scientific research doesn’t support the reduction of daily sodium intake for children. MYTH #2: Industry doesn’t provide enough foods that will meet USDA’s sodium targets. MYTH #3 Kids won’t like the taste of foods that are decreased in sodium.

MYTH #4: The only health issues associated with too much sodium are high blood pressure MYTH #5: Recent studies suggest that current sodium recommendations are too low.

Schools have met Sodium 1 Targets

The Child Nutrition Reauthorization Act Heads to the Senate If the bill is passed schools will now get more time to implement sodium Target 2 limits—from July 2017 to July 2019. There is also a hold on the final sodium target limits until further research is conducted.

USDA Resources


The Big Picture Total Diet Focus • Reduce your super size portions and you will reduce your sodium • ½ of your plate should be fruits and vegetables • Get fresh choose unprocessed

Salt, Perception and Psychology • The average person can’t detect moderate differences in sodium levels up to as much as 25% • Retrain your taste buds –Studies show that you can shift your sense of taste to lower sodium • Try language like “Citrus-infused” or “Garlic-scented”

Flavor Strategies • Move away from the agricultural focus of quantity and value to quality LETS GROW SOME TOMATOES WITH FLAVOR! • Know your seasons - Get peak of season produce • Spice it Up – Dried spices, fresh herbs, garlic, ginger, citrus or vinegars • Use Umami to boost flavor like mushrooms and tomato

Team Nutrition Resources

Sodium Video for Kids in classroom • http://www.nejm.org/doi/full/10.1056/NEJMoa1311889

Flavor Station • Low-cost interventions that allow students to have a choice in what they eat leads to less food waste. • Flavor stations are one cafeteria change that can actively encourage students to eat more fruits and vegetables. • Flavor stations are as simple as providing additional spices at the end of the cafeteria line, or can go as far as providing a designated stand for the “flavor station” items.

Flavor Stations

CPHP Flavor Station

Steps to Broccoli Low Sodium Promotion




• Café/School • Admin • Food Contract

• Spice mix • Allergies • Marketing materials

• Staff guide • Kit • Data Plate Waste

Parent Handout

Coloring Page

Plate Waste Study

Plate Waste Study Out of 550 students for the pre evaluation 83 kids selected broccoli and during the promotion 354 kids selected broccoli. In looking at the percent increase of students choosing broccoli, 15% of kids chose broccoli during the pre-event plate waste study and 64% of kids chose broccoli during the broccoli low sodium promotion. When comparing the students that ate 100% of their broccoli at the pre evaluation 31% consumed all of the broccoli and during the promotion 35% consumed all of their broccoli. This was a 4% increase.

What Will be Your School’s Promotion

Healthy Spice Mix

USDA Statement