Novi, Michigan - With children and adolescents back in school, nutrition and childhood obesity are hot topics again. Parents, educators, and food industry executives all look for changes in school lunch programs to help address the issue. And this fall also brings an opportunity for legislative impact, as the Child Nutrition Reauthorization Act is up for renewal.
According to the Centers for Disease Control, rates of childhood obesity in the United States has grown at an incredible rate, more than doubling among children ages 2 to 5 and tripling among children ages 6 to 11 since the 1970s. Obesity and overweight are a result of an imbalance between food consumed and physical activity. Studies by ChildStats.gov estimate that only 35 percent of adolescents meet current physical activity recommendations and only about 21 percent eat the recommended five or more servings of fruits and vegetables per day.
On October 1, Paragon Leadership and NSF of Ann Arbor, Michigan, will be hosting the Food Epprentice Experience™, an all-day leadership event designed to bring together industry leaders and emerging executives to work together on issues such as combating childhood obesity. Both a leadership and career-development opportunity, participants receive real time coaching as they engage in solving some of today's most pressing industry issues.
“Developing future leaders with a purpose is our company’s purpose,” says Janice Krupic, CEO of Paragon Leadership International, which is headquarterd in Novi, Michigan.. “We are excited to be partnering with NSF International, as they possess the leadership and expertise to drive solutions from ideas to real change within the industry."
To learn how the Food Industry is working with Educators to address childhood obesity, Paragon Leadership International, a Novi, Michigan-headquartered executive leadership firm, recently polled leaders within both groups for their insights.
Jessica Butcher is a Registered Dietician with Gordon Food Service. "Gordon Food Service® is working with manufacturers to offer healthier choices, specifically by introducing products that incorporate whole grains and reduced sugar content. The Gordon Food Service Nutrition Resource Center supports our school customers by offering tools such as sample menus and lists of food items that comply with the guidelines recommended by organizations such as the Action for Healthy Kids® and the Alliance for a Healthier Generation", said Butcher.
Bakery, Panera Bread®, was recently voted #1 Healthiest for Eating on the Go by Health magazine. “We have gone to great strides to provide healthy options for all, including kids. Our lunches for children provide options such as organic milk as a beverage and organic yogurt as a side. Further, we do not include any spreads, such as mayo or butter, on any of our sandwiches for kids,” states Lee Carmona, Regional Manager, Panera Bread, and one the Food Epprentice project judges.
Janet Allen, President, School Nutrition Association of Michigan and Director of Nutrition, Clarkston Schools is working to address at the school level. " More focus is being paid at fat content and calorie levels. We are also looking at food venues outside of lunches, such as beverages being sold, fundraisers, snacks brought into the classroom. Schools will also begin to look at what is being sold at school related activities such as football games", says Allen.
"Reversing Childhood Obesity is a difficult challenge for schools, especially because the issue is not completely about food - it's about well-balanced meals, recreational and physical activity, and nutrition education." says Steve Clough, Director of School Lunches with Domino's Pizza. "We created a new business unit to develop a line of pizzas that will only be served in schools. These pizzas were developed to deliver the optimal nutritional profile for fresh pizza. We utilized reduced fat/low sodium cheese and toppings, developed a whole grain crust and low sodium sauce. Nutritional content was not our only focus though. The pizzas were developed to deliver great flavor/ taste - so kids like to eat them. At the end of the day, student participation is key in the success of any food service program."
As business and educators work together, Dr. Alice Jo Rainville, Professor at Eastern Michigan University's Nutrition Program and Spokesperson for School Nutrition Association commented on the strides that have been made. "There have been a lot of positive changes and I see school nutrition programs as a solution to childhood health problems such as childhood obesity. Research tells us that school lunches are often far healthier than what children are bringing from home. We need to focus on what schools are doing well and bring along those schools that are not doing as well."
For information on the Food Epprentice Experience, call 877.264.6200 or register online today. Paragon Leadership International (www.paragon-
Contact:
Marianne Johnson
Paragon Leadership International
877.264.6200
mariannejohnson.hd@
