By Kimberly J. Decker, Contributing Editor
We should all take heart from a budding trend that points to more healthful fare on kids’ menus, both at schools and in commercial foodservice. “Reinforcing good eating habits is a shared responsibility among parents, schools and the public,” says Laura Marshall, director of marketing, Knouse Foods, Peach Glen, PA. With all those constituencies—not to mention the kids—watching, the pressure’s on to deliver.
This means “we need to offer healthier, more balanced, good-tasting menu choices,” says Lorraine Niba, Ph.D., regional marketing manager, Americas, FrieslandCampina Domo, Paramus, NJ. “Adding menu items with reduced levels of sugar and fat and increased levels of fiber, calcium, and other physiologically beneficial ingredients will greatly contribute to improving children’s health. Secondly, we need to communicate messages that encourage children to choose these healthier foods. Providing support to educate children, parents and educators on the benefits of healthier menus, and reducing caloric, sugar, and fat intakes, will enable these items to become more acceptable.”
Room for improvement
Americans have never had better access to a wider array of foods than they enjoy now. Yet, says Ann Marie Krautheim, M.A., R.D., senior vice president, nutrition affairs, National Dairy Council, Rosemont, IL, “that often doesn’t equate to getting nutritional value from our calories.”
According to National Health and Nutrition Examination Survey (NHANES) data from 1976 to 1980 and 2003 to 2006, the prevalence of obesity has increased for children aged 2 to 5 from 5.0% to 12.4%, and for those aged 6 to 11 from 6.5% to 17%; for those aged 12 to 19, prevalence increased from 5.0% to 17.6%. This puts kids at risk for health problems both now and later on, including cardiovascular disease, high blood pressure, high cholesterol, and type 2 diabetes.
Today’s kids suffer from deficits, as well. “While there are no glaringly obvious nutrient deficiencies, there are clearly nutrient imbalances among American kids today,” says Niba. Fiber, high-quality protein, calcium, iron and folate can go lacking, even in our First World diets. According to USDA, only 2% of youth meet all the recommendations of the Food Guide Pyramid; 16% meet none.
“A look at product offerings for children in schools and restaurants today shows that they are typically high in sugar, fat and calories, while falling short in healthful ingredients like fiber, proteins and minerals like calcium,” Niba says. According to a 2008 study by Baylor University School of Medicine, Houston, only 3% of kids’ menus at restaurants meet the minimum standards set by the National School Lunch Program. Yet, even in schools, where standards hold sway, campus vending machines largely peddle “fast foods and high-calorie snack items like carbonated sodas, candy and chips,” Niba says, “with far fewer options for healthier, whole foods.”
Outsourcing mealtime
“Today’s kids face a vastly different lifestyle from kids a few decades ago,” Niba says. “They are surrounded by convenient, easy, fast foods that are high in calories and also come in larger serving sizes.” No wonder USDA’s Continuing Survey of Food Intake by Individuals shows that American kids obtain a substantial part of their energy from added sugar, primarily from soft drinks and desserts.